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Topics - beerstache

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16
I've got a "bad batch" of beer that I thought would get better with time, but has'nt improved much.
It has high alcohol/fusel oil off flavors that have been giving me headaches after only drinking one beer!
So I thought I could just dump this beer without cleaning the keg and put a new batch of the same type right into it after dumping the old one.  I figured it's already sanitized, why not?  I was wondering if the little amount of residual beer left in the keg would give the new beer any off flavors?  Would the extra sediment cause a problem?  Has anybody else tried this?  I only have one keg and I'm feeling a little lazy or else I wouldnt even think of this.
Thanks

17
Ingredients / Souring Guinness clone
« on: February 05, 2011, 03:10:55 PM »
I read this procedure in a Guinness clone recipe to get the sour taste and am wondering if it works or if I am wasting good beer for this.  One week before brewing, put 24 oz. of guinness in a bowl and let it sit out for 4 days to get sour.  Freeze until brew day.  On brew day remove and thaw.  Then boil it for 10 minutes before flameout and add at flameout.
Has anybody tried this?  Are there any other methods to get the sour taste?
Thanks everybody!

18
Yeast and Fermentation / Using yeast cake after primary fermentation
« on: January 21, 2011, 04:06:49 PM »
Hello All,  I want to re-use the yeast cake in the primary after racking and and want to know if this is O.K.?
I have a Dunkel fermenting using WL 833 and want to make a Maibock directly on top of that yeast.
I've talked to both Midwest and Northern brewer for advice and they say it should not be a problem.
What are your thoughts/experience using this method?
Thanks everybody!

19
General Homebrew Discussion / Dry hop in Primary or Secondary?
« on: December 14, 2010, 03:32:25 PM »
I know this topic probably has been covered a hundred times, but I havent seen it in any recent topics. 
I have a American IPA just about ready to dry hop.  My normal procedure has been to transfer to a secondary ferm., than dry hop.  Is this step necessary anymore?  Should I just dry hop in the Primary?  I had a blow-off and the primary carboy is pretty messed up with fermentation residue above the beer line, would this be a problem? 
What experiences have you had and the pros and cons of each?
thanks

20
Ingredients / Melanoidin Malt
« on: December 14, 2010, 03:17:10 PM »
I'm planning on using Melanoidin malt for the first time in a Munich Dunkel and am wondering how much to use in a 5 gal. all grain batch?  The last batch I made didnt have the Malt intensity I was looking for (like Ayinger Altbairisch Dunkel, So Good!)
Does 1/2 pound sound right?  I plan on using Weyerman, is that a good malt?  Any suggestions, tips are appreciated!

21
Equipment and Software / Cleaning used keg kettles
« on: October 10, 2010, 01:22:35 PM »
Hello All,

I just purchased 2 used 1/2 barrels with the tops removed from my local brewery and they need to be cleaned.  Any recommendations on what to use?
It looks like there is a build up of Beer Stone or Calcium deposits on the inside, can I use a vinegar solution on stainless steel?
Also whats good to clean up the outside of the kegs for a newer look?
Thanks

22
Equipment and Software / Prices for 1/2 barrel keg
« on: September 15, 2010, 02:38:40 PM »
My local brewery is selling used 1/2 barrels with the tops cut off for $60, is this a fair price?  I'm thinking about stepping up to a homemade barrel system.  What is the going price for used kegs with the top and without?
Your feedback is appreciated!
Tom

23
Yeast and Fermentation / Wyeast 3944/never ending fermentation?
« on: August 10, 2010, 02:37:04 PM »
Hello all,

I brewed a Wit using w3944, made an appropiate starter, started ferm. at 64 degrees and it is still going after 10 days! 
The ferm. started slowly, was very gentle, I slowly warmed it up to 68 after a few days.  The ferm. was still kinda slow, so I have it warmed up to 72-73 and is going stronger now.  Two days back the gravity was 1.026... (O.G. 1.052)...I tasted it when I took the reading and no contamination is evident.
Has anybody else experienced this same ferm. profile? 
Just wondering if a prolonged fermentation period has any negative effects? 
How much longer will this go on?
Will check gravity again tomorrow to determine if I should dump this batch or wait it out.
Thanks

24
Kegging and Bottling / Clarifying a cloudy IPA
« on: July 16, 2010, 05:18:52 PM »
Hello All,

I kegged an american IPA on July 5th, which I forced carbed at 30 psi for three days then turned down to 10 psi.
Carbonation is fine, but my beer is still cloudy. My first pours had hop particles, but that has stopped now.
Questions are:  Will this beer clear up over time?  How long?   Would using gelatin at kegging time have helped to clarify
this beer?  What clarifying agents have you used that work best and when is the best time to use them?
Thanks
Tom

25
Hi all,

I'm a first time kegger, just got my system up and running and noticed how very tempting it is to pour a beer every time I walk by my keezer.  I brewed a Blonde and cant believe how great it taste out of the keg.  Trying to resist this is the hardest thing! 
Just wondering what other homebrewers think about the "Temptation" to pour and how they resist it when the time's not right to drink.
Thanks

26
Kegging and Bottling / Priming keg with corn sugar
« on: May 20, 2010, 02:55:12 PM »
Hi all,
I kegged for the first time, a basic blonde, and used priming sugar to carbonate.  Reason I did this, is I wont be around this weekend and I didnt want to force carbonate when I wasnt around to keep an eye on things in case of leaks, etc.
My questions are:  How long before it will be ready, (keg at 67-68 degrees) to be at 2.5 serving volume
and what serving pressure should I use?  I have a basic picnic tap with about 5 feet of hose.
I will be dispensing at around 45 degrees.
Thanks everybody!

27
Yeast and Fermentation / Fermentation/Dry hop schedule for Imperial IPA
« on: February 24, 2010, 01:30:45 PM »
Hello Forum,
I'm brewing my first Imperial IPA, O.G. of 1082 and have some questions about the fermentation and when to dry hop.
Today is the 7th day of ferm, and there is about one bubble every five minutes and the yeast appears to have settled.
I made an appropiate starter and the ferm. was really active.  I'm following the instructions from "Brewing Classic Styles" and have the temp. set at 70 degrees.

1. Is it time to rack to secondary and dry hop or should it sit longer on the yeast to insure primary ferm. is complete?

2. In the Jan/Feb. 2010 issue of Zymurgy, the recipe for Ben Miller's  Columbarillo IPA does'nt require racking to a secondary,
   so my question is:  Is racking to a secondary even necessary?

3.  When I do dry hop, should I add all the hops at once, or add half initially and the other half the last five days as instructed in the Pliny the Elder recipe in Zymurgy?  Is 7 to10 days of dry hopping enough?

Any advice is greatly appreciated.  I really love this forum and is certainly worth the cost of membership.
thanks
Tom Lieb
 

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