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Messages - beerstache

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Hey Gang,
I was force carbing a beer and I believe it got over carbonated.  I tasted a sample and it had some wierd off flavor and I thought maybe the carbonation was affecting my taste buds.  Last night, I bled the keg and turned down the psi to serving psi.  Today I tasted a sample and it tasted fine.
Can overcarbonation/too much CO2 cause temporary off flavors?  Man, I was worried there for awhile that some infection had taken over!
Tom/Rapid City, Mi

Ingredients / Re: Rhizomes?
« on: April 09, 2012, 02:50:47 PM »
I live in Northern Michigan and my hops are about 3-4" high right now thanks to that early warm spell we had.  I would plant now, but use straw mulch to protect them from any freezing/frost.
I'm growing cascade, nugget and chinook, they seem to do best up here.  I tried fuggles/hallertau and other european varieties and they didnt grow to well.  Stick with domestic.

Equipment and Software / Advice on converting sanke to HLT
« on: March 20, 2012, 03:05:10 PM »
Hi All,
I want to convert a legally obtained sanke keg into a HLT and need advice on how to drill the holes for weldless fittings: valve, thermometer and sight guage.  What is best to drill the holes, a step bit or a regular drill bit, using a small bit to start, then the correct size to finish?  Where's the best place to get a step bit for stainless, cheap?  What are your experiences with weldless fittings?  Are they dependable?

Equipment and Software / Re: I'm buying a refractometer!!!
« on: March 13, 2012, 02:44:21 PM »
I also want to get a Refract.  Question is should I get the Brix only one or the Dual Brix and S.G. one?
Someone mentioned that the S.G. would not be accurate?  Why is that?  What is your experiences with the dual Refract?

Kegging and Bottling / Re: Beer Cases! Help!
« on: March 09, 2012, 03:37:05 PM »
I bought a few of those CW Crates and love them!  My cardboard crates were tearing at the handles and duct tape can only repair them so much.  In the warmer months, you can put ice in the case to keep your beer cold for parties, etc.

Yeast and Fermentation / Re: Sulfur from Wyeast 2124
« on: January 17, 2012, 03:32:06 PM »
I just recently brewed a BoPils using 2124 and it had the sulfur odor too.  I've brewed other lagers with different yeasts and sulfur
is a common by-product so I wouldnt sweat it.  It just needs time and conditioning to clean up!

Ingredients / Re: Dry Hopping a Bohemian Pils
« on: January 14, 2012, 03:35:11 PM »
I'm going to take tasting samples thru the conditioning period to see how the flavor develops.  If I think it needs dry hopping, when is the best time for a lager?  I was thinking of adding the hops the last week of cond., then let warm up to 60 degrees for a couple of days to let the hop aroma diffuse since solubility is better at warmer temps.

Ingredients / Dry Hopping a Bohemian Pils
« on: January 13, 2012, 03:49:06 PM »
Would it be unusual to dry hop a Bohemian Pils?  I took a gravity reading today and tasted the beer and it didnt have as much hop flavor as I expected.  I was thinking adding 1/2 oz Saaz pellets towards end of conditioning for more flavor/aroma.
Any thoughts?

Ingredients / Re: Bohemian Pilsner Water question
« on: January 03, 2012, 03:40:37 PM »
Thanks Jeff!  I'm going to try a 60/40 blend of R/O and my tap water and see how that turns out.  If i'm not satisfied, I'll try your method on the next batch.  Nice to see another Michigander!  I'm up near Traverse City myself.

All Grain Brewing / Re: Double Choc Stout help
« on: January 02, 2012, 03:43:27 PM »
It looks like the only ingredient to convert is the 6#'s DME.  Keep all other ingredients the same.
I got these figures from BYO so I hope they are correct.
To convert DME to Grain:   Amount DME X 1.454 = Amount of Grain
So, 6 x 1.454 = 8.7, round up to 9 Lbs of Grain as a start...I would probably use 9 #'s pale malt as your base and add your steeped grains as the specialty malts...You would need to know the percentages of the grains in the DME to be exact...
Hope this helps...anybody else please correct me if I'm way off

Ingredients / Re: Bohemian Pilsner Water question
« on: January 02, 2012, 03:26:44 PM »
Could you figure out how much Cal. Chloride I need for 7 Gal. R/O water to get the results you got?  Would that be in Grams or ounces?
Thanks to everyone for your knowledge on this subject, chemistry is not my strong point!

Ingredients / Bohemian Pilsner Water question
« on: December 31, 2011, 03:58:20 PM »
I'm going to make a Bohemian Pils soon and was reading Brewing Classic Styles "To George" recipe and Jamil recommends not using all Reverse Osmosis water as it "lacks the buffering capacity and necessary minerals for all grain brewing".
Then I read Josh Brengle's recipe for a pilsner in the Sept./Oct. issue of Zymurgy in which he used 100% R/O water.
I'm a little confused, should I use 100% R/O water without any adjustments or should there be some adjustments?
My well water has moderate carbonate levels and alkalinity, would a 50/50 blend be O.K.?

Ingredients / Re: How much chocolate extract for a 5 gal. batch?
« on: December 31, 2011, 03:43:32 PM »
I added 2 oz. extract at bottling, forgot to mix after adding the beer.  The first few bottles had a strong choc. flavor, then realized I need to stir it up!  After stirring, it has a nice subtle choc. flavor that complements the choc. malt and other roasted grains.
I might kick it up a notch next time, will see how this ages and if it loses any flavoring over time.
Thanks All!

Ingredients / How much chocolate extract for a 5 gal. batch?
« on: December 12, 2011, 03:59:38 PM »
Hey all,
I just made a Chocolate Oatmeal Stout with 1 oz cocoa powder added at flameout.  Not too much Choc. flavor at all, if any.
I was planning on adding choc. extract at bottling time for more flavor.  Any suggestions on how much to use from your experiences?

I'm going to be using a batch of recently washed yeast and have some concerns about contamination.  I followed strict sanitizing methods to insure no contamination, but how can you be sure?  I hate to ruin a batch with bad yeast!
The starter smells good, like fresh yeast so that's good.  What's your experience with using washed yeast?  Any problems?
Thanks for your comments.

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