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Messages - beerstache

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46
Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer
« on: November 21, 2011, 03:46:28 PM »
Yeah, I really like Housemans idea.  Keep it simple!  Will try this next time.

47
Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer
« on: November 20, 2011, 03:44:40 PM »
The second day I noticed some new growth and stepped it up again with new starter.  It seems to be doing good now.  Will step it up some more until brew day.
thanks

48
Yeast and Fermentation / Culturing yeast from commercial bottled beer
« on: November 18, 2011, 03:50:14 PM »
I'm trying my first attempt at culturing yeast from a 750 ml Chimay Premier bottle.  I started with a small amount of dme starter which I put the dregs into with a stir plate.  24 hours on, no noticeable yeast activity.  How do you know if the yeast is healthy or dead?  When I inspected the starter, the yeast is still brownish looking, not a healthy white look that I expected.
Any tips/advice on this method is appreciated. 
thanks

49
The off-flavors came from higher than expected ferm. temps and maybe using too "much" yeast.
Anyways, an American Strong ale sounds good.  I plan on taking a Gal. of this and adding some spice for a Holiday/Winter warmer experiment and see how it turns out.  Thanks All!

50
I brewed a Belgian Dubbel with T-58 yeast five weeks ago and am getting higher alcohol off flavors.  I am not happy with this brew and plan on doing a re-do as I cannot stand it when I make an inferior beer!  Right now I have a black IPA fermentating using 1056 yeast and would like to use the yeast cake for the new Dubbel.  I know I wont get the right flavor profile as a true Belgian, but that doesnt matter to me as long as the beer is drinkable!  Just wondering what everybody's thoughts are on using 1056 for a belgian.  Thanks

51
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 16, 2011, 03:03:01 PM »
Thanks to everybody who has posted hear and for all the comments and suggestions.  Looks like a solid business plan is the way to start.  Anybody got examples on the web that I can use for a template?
Thanks

52
Going Pro / Brewery Financing for someone with no wealth/collateral
« on: August 09, 2011, 02:16:07 PM »
As a typical homebrewer, I have always dreamed of opening my own brewery, but what are the chances of getting a loan in these tough economic times for someone with no family wealth to tap or collateral?  Why bother dreaming if you cant get the financing?  I have my life's savings of about $30,000, maybe a nano-brewery is more realilistic?

53
I concur with Denny, I just cannot nail down that maltiness and mouthfeel of a good German Dunkel!  Next batch I will try decoction and more melanoidin malt.

54
General Homebrew Discussion / Re: Competition letdown
« on: May 23, 2011, 06:22:59 PM »
I see that I really touched a nerve with this topic!  Now that I've had some time to reflect on my scores and everybody's comments, It's not as bad as I originally thought.  I'm going to use the feedback to improve my beers the best I can and move on.  The beers I scored low on were only my second or third attempts, so there is room for tweaking and improvement.
Thanks to all who commented, it is greatly appreciated!
Tom


55
General Homebrew Discussion / Competition letdown
« on: May 18, 2011, 02:58:02 PM »
How does everybody deal with competition letdown?  I mean, you think you have the best beer you've evermade, and the judges rip it to shreds!  I just got the results from a local comp., two beers in the mid 20's and one a 35.  Just when I think I'm getting to be a good brewer, doing all the right things, starters, aeration, temp/ferm control, reading all the how to books, I just dont seem to be getting anywhere.  I've had it with competitions.  I like my beer and my friends like it too, that's all that matters.

56
I brewed a Maibock using the yeast cake (wl833) from a Munich Dunkel and it turned out fantastic!  The dunkel wasnt as malty as Ayinger's Dunkel, but pretty close.  The Maibock is maltier than the Dunkel and has some fruitiness from the malt I suspect, not the hops?

57
Ingredients / Great Western or Gambrinus for IPA's?
« on: April 27, 2011, 02:54:22 PM »
I got a chance to try Great Western or Gambrinus for the first time and am wondering what other brewers likes and dislikes of either one for IPA's.  Would GW 2 row or pale malt be best for a IPA?  How's Gambrinus Pale for IPA's?
I'm going to get a sack so I want to be sure I make the right decision.  All opinions/comments appreciated!

58
Ingredients / Re: tomato
« on: April 27, 2011, 02:35:45 PM »
I came to this topic late but want to add some info you all might be interested in.  I live in Northern Michigan and I went to a beer dinner at Short's brewing in Bellaire, MI and he had a Tomato beer he called "Bloody Beer" and it was remarkably good if you like bloody mary's.  Here's Joe Short's description:  Specialty beer fermented with roma tomatoes, tellichery pepper, celery seeds, fresh horseradish & dill.  That's all I know.  I dont know if he only put tomatoes in the ferm. or added any in the mash, or boil, you would have to experiment to find out what works best.

59
I got the message loud and clear!  No re-use without cleaning!  I did bottle some of this same batch with carb. drops and have noticed the Alcohol flavor has mellowed over time, but the keg stuff has not.  There's only a couple of gallons left so no great loss.  I dont know what happened to this batch.  I used 1 and a 1/2 packs nottingham and the ferm. temp. only got up to 68 degrees, but was a very active ferm. that needed a blow off.  Thanks for all the comments/advice!

60
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

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