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Messages - beerstache

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46
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

47
Kegging and Bottling / Re: Bottle Conditioning
« on: April 19, 2011, 01:53:42 PM »
What temperature are you conditioning at?  Should be at room temp. of between 66 to 72 degrees.  Conditioning at cooler temps will take longer.  You cant rush conditioning, give it time, at least a minimum of 10 to 14 days.
Also, large amounts of hops can give the beer a sweet taste, so I've heard.

48
Ingredients / Re: Souring Guinness clone
« on: February 12, 2011, 03:24:35 PM »
Denny,
How much lactic acid should I add?  When in the process?  In the mash or kettle boil?
Thanks for the tips.
Tom

49
Ingredients / Re: Souring Guinness clone
« on: February 07, 2011, 01:57:16 PM »
Thanks.  I'll try adding some grains then taste it before freezing to see if it's what I want or not.

50
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!

51
General Homebrew Discussion / Re: Homebrew - It all tastes the same
« on: February 05, 2011, 03:01:40 PM »
I didnt see anything in the above about proper aeration.  How are you aerating your wort?  You might want to invest in a Mix-Stir rod that uses a drill to whip air into the wort.  Just my 2-cents worth.

52
All Grain Brewing / Re: Canadian 2-Row
« on: January 26, 2011, 03:57:11 PM »
I've been using Canadian Pale Malt with great results.  I made an American style brown ale and a American IPA that both turned out great!  In fact I named my brown ale "Canadian Brown Ale" to honor those great canadian brewers who dont get mentioned much.  This was a "Hybrid" style that I created that's somewhere between an American and British brown.

53
I live in Northern Michigan and found out that the european varieties do not grow well here.  I tore out my Fuggles, Hallertau, Sterling, Goldings and replaced them with Chinook, Nugget and Cascades as these domestic varieties have done best for me.
I just pre-ordered extra Nugget and Chinook from Midwest today!
I have used these for bittering also, just need to adjust them with each batch until you get the bittering right.
Good Luck!

54
Yeast and Fermentation / Re: Is it done?
« on: January 22, 2011, 03:39:28 PM »
You want to know why beginner brewers are confused about using a secondary vessel?  The recipe posted on the AHA's website for Deck Head Stout includes a Secondary fermentation for 9 days!  This doesnt help!  I guess it's up to each indivduals preference to do secondary or not.

55
Yeast and Fermentation / Re: Using yeast cake after primary fermentation
« on: January 22, 2011, 03:27:59 PM »
Thanks for the feedback!  Oscarvan, I saw your thread before, just wanted confirmation on my plan, I never used a previous yeast cake before.  I'm honored for your feedback Denny!

56
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!

57
All Grain Brewing / Re: Rice Hulls?
« on: January 14, 2011, 03:32:41 PM »
Depends on your crush, too.  I get good results when buying from MLHBS, but bought a bag of Canadien malt pre-crushed and it was too fine!  A pound of rice hulls did the trick!

58
General Homebrew Discussion / Re: What's your first brew for 2011?
« on: January 14, 2011, 03:19:54 PM »
Munich Dunkel, Ayinger Altbairisch clone, just made the starter today, will brew monday!  Must be the German in me, just love their beers.

59
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

60
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!

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