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Topics - ndcube

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31
Ingredients / Hop Price Question (Pellet vs Leaf)
« on: January 11, 2010, 11:59:10 AM »
I'm looking thru the prices on Hopsdirect and it seems like all the pellets are a few dollars cheaper thean the leaf.  Why is that?  I would think the extra processing would increase the price.

32
All Grain Brewing / Kolsch - Protein Rest or Not ?
« on: January 09, 2010, 11:25:53 AM »
Do you do a protein rest for a Kolsch?

33
Equipment and Software / Carboy Hauler
« on: January 06, 2010, 10:02:15 AM »

34
Yeast and Fermentation / 2247
« on: December 31, 2009, 07:40:29 AM »
Has anyone used WY2247?  How did you like it?

I'm looking to make my first lager.  All pils to about 1.050. A little bittering hops.  Saaz to finish.  Got the idea from another web-site.

35
Ingredients / Whirlfloc and High OG ?
« on: December 30, 2009, 09:48:04 AM »
1 tab per 10 gallons, right?

What about a beer where the OG is twice that of a normal OG beer?  Does the usage rate double too?

36
Yeast and Fermentation / Lag-Time for Bottle Culturing ?
« on: December 30, 2009, 04:31:16 AM »
I'm culturing up some DT dregs and got about 72 hours as a lag time.

Can I expect this will be the DT yeast or some wild yeast?  Airlock activity is pretty vigorous for the size of it now that it's going.

I used about 4oz from the bottom of the DT bottle with 12g of malt and 5oz of water and a pinch of nutrient.  The bottle was from '08 so over a year old.

I'm thinking I should have used less malt.

37
General Homebrew Discussion / Winter Brewing Photos
« on: December 22, 2009, 06:04:41 AM »
My brew yesterday.  Only a few inches of snow.  I love being outside in the winter.


38
Yeast and Fermentation / 1007 for a Barleywine?
« on: December 14, 2009, 12:53:04 PM »
I'm going to try out a Barelywine. All TF MO to 1.100 (maybe some crystal), 75 IBU's with Willamette to finish.

I planned on using US-05 but I have a primary that's finished with a cake of WY German Ale yeast that's going to go to waste.  Is there big flavor difference b/w the yeasts?

Will probably ferment in the low 50's.

39
The Pub / Brazil Nuts
« on: December 14, 2009, 10:59:55 AM »
'Tis the season for mixed nuts in the shells for me.  Anyone else have a love-hate relationship with Brazil nuts?

What's the best way to get them out w/o shattering them into pieces?

40
General Homebrew Discussion / Dry Hopping a IIPA
« on: December 14, 2009, 10:56:18 AM »
After its done in the primary should I let my IIPA sit for say a couple months then dry hop and cold crash or should I just got straight to dry hopping?

I guess aging it is kind of a trade off for hop flavor vs smoothness?

41
Commercial Beer Reviews / Great Lakes Variety Pack
« on: December 14, 2009, 10:53:26 AM »
Anyone else a fan of this?

Cheaper than Sam Adams if I need the bottles too.

42
Yeast and Fermentation / Decrease in Ferm Temps ?
« on: December 11, 2009, 06:37:46 AM »
I pitched the yeast for my Scottish 60 on Sunday at 55F which is where my basement has been.  I'm using swamp coolers to keep the temps steady (relative to the ambient temp anyway)

During the course of the week our temps dropped A LOT and the beer temp has dropped about 2deg per day since then.  Now it's sits at about 47F.

The fermentation is still active and it will probably be ready to warm up this weekend.

Am I in for some diacetyl?  I know, only one way to find out... but what are others experiences?

Edit: Using 1728.

43
Ingredients / Citra Hops
« on: December 09, 2009, 06:50:01 AM »
Has anyone used their citra hops yet?  How are they for late additions / dry hopping?

I saw blatz is has them in a recipe for bittering and it reminded me that I have some.

44
General Homebrew Discussion / Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 01:14:20 PM »
If you do a 2.5-3 hour boil for a Wee Heavy should you still boil a gallon of the first runnings down?

45
All Grain Brewing / Chloride vs Chlorine
« on: December 04, 2009, 11:35:17 AM »
Another question about How to Brew...
Quote
Chloride (Cl-1)
Atomic Weight = 35.4
Equivalent Weight = 35.4
Brewing Range = 0-250 ppm.
The chloride ion also accentuates the flavor and fullness of beer. Concentrations above 300 ppm (from heavily chlorinated water or residual bleach sanitizer) can lead to mediciney flavors due to chlorophenol compounds.

Does this ion just happen to cause the same off flavor as chlorine or are they the same thing?
If I treat my city water with campden is it dropping my chloride count down?


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