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Messages - beerstache

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1
Simple solution:  Grow your own if you can!  You can even get them tested for Alpha acid content nowadays.
I've won many competitions using homegrown hops.

2
All Grain Brewing / Re: cold-weather brewing
« on: February 28, 2014, 02:31:31 PM »
I hear you about this crappy cold weather in Michigan!  I"m from the Traverse City area and it was 20 degrees below zero last night!  I brewed 3 weeks ago in my unheated garage (19 degrees) using BIAB so it cut my time in the cold, but was hard trying to maintain temps... At least using extract it should go fairly quickly.  Dress in layers and take plenty of inside warm-up breaks!  You should try it at least once to challenge yourself ha ha!

3
General Homebrew Discussion / Re: Bo-pils frustration (saaz problem??)
« on: January 04, 2014, 03:23:36 PM »
Just noticed this topic in the forum and wanted to say this is not an isolated incident.  My last 2013 Bo-Pils also had a wierd off flavor, somewhat chemicle or cleanser taste?  My previous batch in 2012 was right on.
I'm pretty sure it is a bad batch of hops.  Hopefully no problems in 2014!

4
All Grain Brewing / Re: Decoction yields greater?
« on: December 28, 2013, 03:28:16 PM »
Thanks for all the responses.  I just racked to secondary and the F.G. was 1.016, ABV about 6.5%.
Can I still consider this an Oktoberfest with the higher gravity or is it closer to a Maibock/Bock?
Just wondering what style to enter in a competition.

5
All Grain Brewing / Decoction yields greater?
« on: December 16, 2013, 03:46:03 PM »
I just brewed an Oktoberfest last weekend and used a two step infusion with a single decoction at the end for the saccharification rest.  My target S.G was 1.058 and ended up with 1.066!  I've read on the forum that decoctions can increase your yields, is that what happend?  Is an 8 point increase about normal?
Will have to take this into account on my next decoction brew!

6
General Homebrew Discussion / Re: Fruit flies in airlock
« on: October 14, 2013, 02:49:48 PM »
Thanks for all the interesting responses.  I'm not too concerned about contamination as the primary ferm. was almost finished and the alcohol present would probably inhibit any funky growths, hopefully! 

7
General Homebrew Discussion / Fruit flies in airlock
« on: October 09, 2013, 02:53:29 PM »
I noticed a bunch of fruit flies in my airlock this morning, how disgusting!  Anybody else having problems with these little buggers?  I solved the situation by using an iodophor solution in the airlock, they dont like that odor!  Hopefully no contamination got into the fermentor.

8
Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 24, 2013, 03:35:25 PM »
I tried another bottle last night and the D flavor is lessening, much more subtle, so I think another week or two of conditioning will do the trick.  I can actually taste the malt and hops now that it's subsiding.
Thanks for all the advice/comments, much appreciated!

9
Kegging and Bottling / Added yeast at bottling/Now Diacetyl present
« on: January 20, 2013, 03:30:43 PM »
Hello All,
I bottled a BoPils a week ago and was concerned about yeast health after lagering, so I added 3 grams re-hydrated Saf lager 23.  Before bottling I didnt taste any diacetyl, now one week in, I tried a bottle to check carbonation and got a good taste of Dia.  Bottles are at room temps of around 64 to 68.
I know it's still early, but will the Diacetyl condition out in the next week or so?  Did I use too much yeast?
This is a real bummer as I hate diacetyl, especially in a pilsner.  Thanks for any reponses.

10
General Homebrew Discussion / Re: What were your gateway beers?
« on: January 11, 2013, 04:07:50 PM »
Growing up in Detroit, naturally I started with Stroh's and also had Miller and Bud, Goebbels, Old Milwaulke.
On a whim, I decided to look at imported beer's and noticed an import from Austria called Gosser that changed my life!  It was a Dark/Dunkel style with so much flavor I couldnt believe it.  This was the late seventies when homebrewing was declared legal so I tried my hand at cloning that beer, but with little resources for homebrewing as compared to today, needless to say it was not too good.  Dunkel is still my favorite style!

11
General Homebrew Discussion / Re: Chilling wort in the winter
« on: December 24, 2012, 03:58:37 PM »
I look forward to chilling in the winter as it takes way less time to cool and uses less water. 
I keep my hose in the basement so it is flexible when I put it outside.  Also, if you have snow, try burying the hose in the snow for added chilling and also put your kettle in a snow pile if possible, I brew 5 gal. so it isnt too heavy to move/carry! I use a dolly also.  If you dont have snow, even the cold ambient temps will speed up the cooling.  Dont know if this helps, just the way I do it.

12
BoPILs Baby!  Pilsener Urquell Style.  Working up to a Gal. Starter right now, hope to brew Friday. 
The older I get, the more I appreciate the lighter, lower gravity beers where I can drink a few and not get too sauced!

13
Ingredients / Re: Sanitizing Homegrown Hops
« on: August 18, 2012, 02:45:41 PM »
Denny, I do the same thing when I want a substitute for three year old hops for my Belgiums, Ha Ha
I prefer pellet hops for dry hopping as they are easier to add to carboys than leaf and they dissolve/soak in faster than leaf.

14
Yeast and Fermentation / Re: Robust Porter/Final gravity advice
« on: August 17, 2012, 02:47:57 PM »
Here's the grain bill: 9.5 Lbs Pale, 1 Lb Munich, 1/2# Caramuncih, 1/2# Crystal40, 1/2#Carapils, 3/4#Chocolate, and some Carafa II and Roasted Barley...
I tasted the beer when I took the gravity readings and didnt taste to sweet at all...
Thanks for the feedback!

15
Yeast and Fermentation / Robust Porter/Final gravity advice
« on: August 16, 2012, 02:32:48 PM »
Hello All,
Need advice on final gravity with my first attempt at a robust porter and higher mash temps.  I mashed at a higher temp. for more body at around 155-156.  It's been almost two weeks in the primary and the gravity has leveled off at around 1.022 for the past week.  The starting gravity was 1.061.  Just wondering if I can expect any more lowering of the gravity or is this normal for higher mashes due to the unfermentable dextrins?  I started with a cool fermentation and have slowly warmed it up to 70 degrees in the hopes the gravity will get lower.
Thanks All!
Tom

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