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Messages - dannyjed

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61
Yeast and Fermentation / Re: Yeast fresh vs yeast repitch
« on: February 26, 2016, 03:22:23 PM »
A fellow homebrew friend offered many different samples of the same Pale Ale recipe with different generation yeast at a club meeting. The yeast used was US-05 from 1st pitch up to 10th generation repitch. I could not tell a difference among them. We did not do a triangle test and there were 5 different samples, but I couldn't tell a difference at all. Maybe a different yeast strain with less of a neutral profile would be more suitable for an experiment.

62
The Pub / Re: Beer Experiments
« on: February 17, 2016, 07:28:07 PM »
I like the fact that these experiments are leaving more questions to be answered.

63
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 14, 2016, 06:19:32 PM »
You should try a cider with a packet of US05 before you give up. No esters obviously and makes a really nice, tart cider.
I've made them before with wine yeast and back sweetened. Those were much better. I was trying the beer yeast so I wouldn't have to back sweeten. Maybe, next time I will try US 05 for a cleaner profile. Failure is an opportunity.

64
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 14, 2016, 06:05:02 PM »
I just dumped a hard cider that never came around.
That's funny, I nearly dumped a hard cider that DID come around a few days back because I never relabeled the keg from "Star San" to "Cider". I thought I had dumped it last summer. It was a happy surprise, except now I need to scrounge up another keg for my American Lager...
I used an English yeast and it just wasn't very drinkable. I decided to ice it (5 gal down to 2.5 gal) and all it did was intensify the nasty flavor and make it more undrinkable. I think I just have to accept the fact that I'm really not a cider guy.

65
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 13, 2016, 11:40:18 AM »
I just dumped a hard cider that never came around. Kegged an IPA for NHC and will be making a German Pils tomorrow.

66
Commercial Beer Reviews / Re: Hop Slam 2016
« on: February 04, 2016, 07:24:53 PM »
I also find it funny how 5-6 years ago when I started drinking craft beers, I was told this was the money beer. I had finally found it and bought it all (like 2 cases). I drank it forever. It was the best beer ever. Now I just buy a 6 each year just for the novelty. Either the competition has caught up, it's gone downhill, my palette has changed, or all of the above.


I feel the same, Frank. It's a combination of all those IMO. Honestly it's too syrupy sweet and cloying for me now. Can't have more than one, if all of one. Drier is better.
I agree. It tastes more like an American Barleywine because of the heavy body.

67
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 04, 2016, 04:42:27 PM »
My Tropical Sour.



Bet it's tasty !
Thanks, I really like this one. A year old Pale Sour with various critters (ECY Bug County 2014 and multiple bottle dregs) then it sat on over 6 lbs of fruit (pineapple, mango, papaya, and strawberry) for 2 months. I tried to recreate a beer from over a year ago and I think I nailed it.

68
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 04, 2016, 02:33:33 PM »
My Tropical Sour.

69
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 24, 2016, 09:37:14 AM »
I'm finally getting around to brew an IPA with Equinox hops.

70
All Grain Brewing / Re: Help required, possible contmaination?
« on: January 13, 2016, 05:50:46 AM »
Thanks a lot for your feedback


I left the beer in the primary fermenter for a week, density readings were constant over 2 days. Then I moved the beer for second fermentation. The idea of using the 5 liters plastic bottles is to minimize the surface of liquid in contact with air ( in order to minimize oxidation). You can squeeze the plastic bottle to minimize air content on top of the beer surface. If you carry out second fermentation in the primary fermenter; when you open it  you are introducing air and the volume of air left in the vessel compared with the one left in the plastic bottles is higher. Wouldn´t you then increase the risk of oxidation?

Is the first time I was doing dry hopping and as far as I could read it is done during second fermentation, isn´t it?
I didn't know you were dry hopping and that is a good reason for a secondary. So are you dry hopping in each container?

71
All Grain Brewing / Re: Help required, possible contmaination?
« on: January 12, 2016, 10:32:56 AM »
FYI, you probably added more Oxygen to your beer by moving/racking it into those plastic bottles. You might want to leave it in the primary fermenter the next time until it's done. You'll know when it's done when you have the same gravity readings over 3-4 days.

72
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 12, 2016, 06:37:38 AM »


This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
Lookin' good! I just had a vertical tasting of my 4, 3, 2, and 1 year Barleywines at a club brew day. Most people liked the 4 year old version.

73
Yeast and Fermentation / Re: Barleywine with us05
« on: January 10, 2016, 07:03:28 PM »
One very important variable that hasn't been mentioned is the mashing temperature. For a beer that big, the mashing temperature should have been in the mid to high 140F's to produce a highly fermentable wort. In my experience, a wort that big doesn't need to rely on dextrins and other less fermentable sugars.
I've been making Barleywines for the past 10 years and I always mash at 152-153. I've never had a problem with attenuation, but I use an entire slurry from a previous 1.050 batch of beer.

74
Ingredients / Re: Malt of the Month
« on: January 07, 2016, 02:55:08 PM »
That Rye Malt sounds interesting.

75
General Homebrew Discussion / Re: Quick tips
« on: January 03, 2016, 04:31:09 PM »


Always wear a yellow hazmat suit and gas mask when brewing in the driveway.

Shout "Jesse, we have to cook!" as loud as possible at the beginning of every brewday.

A vintage RV in the driveway makes a great equipment storage shed.
That perfectly describes my home brewery.  I step out of the RV in my tidy whities from time to time just to keep things interesting.


Interesting to who?
To Breaking Bad fans.

PS. My bad Walter White cooked in tighty whities not tidy whities.

"I am not homebrewing, Skyler. I *AM* the homebrew."
Ha Ha, a little TPB reference.

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