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Messages - skyler

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601
Yeast and Fermentation / Re: How Long to Lager after Long Fermentation
« on: January 22, 2010, 12:48:28 AM »
I haven't sampled it, yet. I figured it needed at least a month more.

602
Yeast and Fermentation / How Long to Lager after Long Fermentation
« on: January 21, 2010, 08:23:47 PM »
For reasons I have previously explained, my first lager ended up in primary for 5 weeks. Now it's lagering at 32 degrees. My question is: how long should I let this lager? It's a märzen, OG 1.054, and I used w-34/70.

603
Yeast and Fermentation / Re: Wyeast 1450
« on: January 21, 2010, 08:13:17 PM »
Gotta say I was very pleased with 1450's perfomance with my hoppy red ale (something like mendocino's red tail ale or north coast's red seal) - it made a nice, creamy, balanced American-style beer. But, I wasn't as happy with 1450's perfomance in less-balanced hoppy beer I used it for. I made an all-Amarillo IPA (very simple recipe) and the beer is a good deal less "hoppy" than it should be on paper. Also, I think the creamy mouthfeel just doesn't work for me with the style. So, I would say that the yeast is great for darker beers and maltier ones, but not my first choice in a standard west coast pale ale or IPA.

604
All Grain Brewing / Re: 25-point gain in efficiency!
« on: January 19, 2010, 08:21:58 PM »
I bought a barley crusher http://www.barleycrusher.com/barleycrusher.phpmalt-mill about a year ago, and left the gap default setting at .039 (as set at assembly).  Is the the opimum setting?  My efficiency is running at about 68%, whether i batch sparge or fly sparge.

Would setting this roller tighter, and the subsequent better cracking, give me a better yield?  or, should i be looking for other reasons for my low efficiency?

You would almost certainly see a gain in efficiency by setting the roller tighter, especially when you mill wheat or rye. I drop my LHBS's mill down to .03, and that increased my efficiency by 20% from whatever I was getting when I used their old corona-style mill.

605
General Homebrew Discussion / Re: How about least favorite style of beer?
« on: January 18, 2010, 02:25:07 AM »
American blonde ales, low-hopped ambers, malt liquor, every American fruit beer I have had

606
Wood/Casks / Re: Wood aging with cubed oak or spirals
« on: January 17, 2010, 01:20:02 PM »
I am also planning to oak for the first time - it's an ESB/IPA (I will know what to call it when I taste it, it's 1.060, about 45 IBU and I used Simcoe and Cascade rather than English-style hops). What's a good amount of oak to start with?

607
Beer Travel / Re: Where to go in Amsterdam, Belgium, and Cologne?
« on: January 16, 2010, 11:33:24 PM »
Granted I live in the pacific northwest, but I found Zum Uerige very balanced and not particularly bitter.

608
Kegging and Bottling / Do You Prime Your Kegs?
« on: January 15, 2010, 04:17:47 PM »
I brew in bursts. One month I will brew five batches, then I will brew nothing for the next month or two. And my gf and I don't drink enough to finish the kegs in time for the beer. So I frequently prime my kegs in order to save CO2 (well, in order to save a trip to LHBS to refill my tank). I have been shocked at how long a small amount of CO2 lasts when I have pre-carbonated kegs. I have wondered if I over-carbonate, and reduce the pressure, will the CO2 move from my keg into my gas tank? Mostly I am just curious how many of you prime your kegs, and if there is any good reason not to.

609
Yeast and Fermentation / How long to store slurry?
« on: January 14, 2010, 05:18:34 PM »
How long is too long to store slurry in the fridge before it can be re-used. I have about a quart each of WY 1450, WY 1007, and WLP037. Each are at least 2 months old. They are stored in ziploc-brand plastic jars (with screw-on caps). Assuming I make a starter, should I be ok?

610
Beer Travel / Re: Where to go in Amsterdam, Belgium, and Cologne?
« on: January 14, 2010, 04:49:36 PM »
Got back a couple weeks ago. We went to Amsterdam, Leuven, Cologne, Mechelen, Dusseldorf, Brussels, Bruges, Lille, and Antwerp (Dusseldorf, Mechelen, Lille, and Antwerp only very briefly). It was a great trip. I think I could live in very happily live in Lille, Antwerp, or Mechelen. We hung out a bit with my Belgian friend in Leuven (she is studying law there), which was fun. She and her boyfriend (and most Belgian people, I suspect) are fun and hilarious.

The beer highlights: Scoring some Westvleteren (did not succeed in making it to the abbey, though), discovering the deliciousness (and variety) of Geuze, having a dozen or so glasses at Zum Uerige, the new trend (in Belgium) of "hoppy" beers, the variety of great Dutch and Belgian "brown cafes," my girlfriend finally learning to love with Belgian beer (she prefers Lambic beers, Dubbels, "hoppy" blonds, and Rochefort 8).

I would post pics, but I didn't put them on photobucket (only facebook), and I'm too lazy to do that now.

611
Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: January 09, 2010, 11:12:16 AM »
Jacobin Geuze is excellent, as is Liefmann Kriek.

612
Beer Travel / Re: Westvleteren 12 and other belgian beers
« on: December 13, 2009, 09:54:07 AM »
Spent 3 hours calling St. Sixtus last night... didn't get through. I'll try again on the 13th (14th in belgium)... but this means I will not be able to get 3 crates of the 12, only 2 crates of the 8 :-(.

Are you calling from a land line or cell phone? I've heard they block calls from voip, skype, etc.

I was calling with my cell phone.

613
Yeast and Fermentation / Re: Yeast Stable
« on: December 13, 2009, 02:17:13 AM »
i ziploc bag of 1007, and ziploc brand jars of 1450 and WLP037

614
In my experience, the fermometer always reads 5 or more degrees above ambient when the beer is at high krausen. That's why I only ferment in ambient temp when ambient is likely to remain at least 5 degrees below the highest temp I am willing to ferment at. I just had too many funky beers, ESPECIALLY when using "American" style yeasts, which especially benefit from low fermentation temps.

615
Yeast and Fermentation / Re: When to D-rest and Lager NEED HELP!
« on: December 11, 2009, 05:09:58 PM »
My fermentation fridge holds two carboys. Along with the Oktoberfest in primary and an Altbier (made with WY 1007) in secondary in the same fridge. I was hoping to lager the altbier at the same time as the Octoberfest (but possibly kegging it after a month of lagering, while letting the Oktoberfest lager for longer). In retrospect, I should have brewed the Oktoberfest first, since the 1007 finished primary in 4 days at D-rest temp. If I leave the Altbier in secondary at about 50F for a month (it's been in secondary for a month already), will that beer be ready to drink, or should I let it lager at 32F for a month or two (or three)?

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