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2266
I gotta chime in. I use a Hop Bag and pull that out after boiling the wert. What is left
in the BK goes into the fermenter pretty much....after the primary I move the beer
into the Kegs and try to leave the stuff mostly in the bottom of the primary.  Seems
to make nice tastey and clear beer....just my $.02

2267
Wood/Casks / Re: my current dipa in a wooden barrel.....
« on: May 03, 2010, 11:46:12 AM »
Keep us posted...looking good.....I wonder just how you plan to get samples
of the beer as it ages? What is your plan/method?

2268
Yeast and Fermentation / Re: first time using brett.
« on: May 03, 2010, 09:10:10 AM »
Well I don't like to talk online about this but I will send you a pm if you are interested. Let me know

2269
Yeast and Fermentation / Re: first time using brett.
« on: May 03, 2010, 08:47:23 AM »
It always difficult to use some thing new.  Brett is one of them that create lots of problem.
Not sure what problems you speak about.  There are however, a new set of rules for brett fermentations.
That said, watch your sanitization very very diligently or you could contaminate your non brett stuff.....

2270
All Grain Brewing / Re: Brewing at Twice Strength then Dilluting
« on: May 02, 2010, 08:39:33 AM »
Ps Whoohooo first post!

Howdy and welcome...nice to have you here.  Sounds like good advise.
I made a pilsner recently that was over the top in gravity/viscosity O.G. 1.069 ish.
When the fermentation was over and during the lager phase, It was not clearing
like I wanted it to.  I put in polyclar as a clarifier but my technique also involved
the addition of 1.5 gallons of distilled water to reduce the viscosity...and I dry hopped
at the same time....

I put the water and hops into a corny keg and then carbonated the water thorougly
(I had concerns about oxygen from the water tainting the light colored pilsner beer)
Once the water was carbed up well, I transferred the pilsner from its secondary keg
into the tertiary keg containing carbed distilled water and the hop ball (Sterling).  This really
worked well....perhaps somewhat retentive and some
extra work, but good end result.

2271
Yeast and Fermentation / Re: Dry yeast in a German pils
« on: May 02, 2010, 07:37:30 AM »
I will definately use this yeast again it is way convenient not to have to piddle with a starter.

2272
Yeast and Fermentation / Re: first time using brett.
« on: May 02, 2010, 07:36:27 AM »
I would leave it at least a month in the carboy, then taste it to see if it's brett enough for you.  It will continue to develop for months but it may have enough brett taste for you within a month since it's obviously fermenting well.
Orvalled saison is one of my favorite beers, in fact it's always served from the tap on the left in my kegerator.
good advice +1. Just sayin that my orvalled saison was really good and I was suprised at how quickly it got the brett
character. That orval strain is a fast colonizer.

2273
Beer Recipes / Re: Gonna try a Dubbel....
« on: May 01, 2010, 07:56:22 AM »
Can you get a taste sample? If so, see where it is at....but IMO,  3 weeks in primary is prolly long enuff.

I let my beers just remain in ambient ....so they get small temp swings... I try to secondary at cooler
stable temps...wether it be 50's or 30's for lager.

There more rambling, I am gonna go walk the cat.... :-\

2274
Beer Travel / Re: Avery Brewery Sourfest pics
« on: April 30, 2010, 10:29:21 PM »
Very nice pictures Dave. I will have to keep an eye out for their strong ale fest. I would like to make it to that one.
Wes, ya gonna be there??

2275
11 gallons of Belgian Quad with the Avery yeast strain for Salvation and The Reverend.
going into your oak??

2276
Yeast and Fermentation / Re: Dry yeast in a German pils
« on: April 30, 2010, 09:43:17 PM »
So then, no lack of crispness?  Did you make any compensations since you were using a dry yeast?
Guess I attribute crispness to the CO2.  But perhaps you are onto something there. I need to taste
it again.  I just pitched 2 packages of S-189 into a 5 gallon batch of wert that was at 1.065 O.G.
I secondaried in a SS Corny and it was REAL cold in the lager fridge.  It may have frozen not sure.
It did have some haze that I managed to clear up with polyclar. When I added the polyclar, I also cut
the finished beer with some distilled water to decrease the viscosity of the beer...lessen the gravity if you will.
Now the hop particles are settled out and it is good and clear.
Ok, Tasting again....nice and crisp. Maybe not as crisp as a tater chip but not bad. And, I am sure
it is the CO2 that makes that sensation on my palate.

2277
Yeast and Fermentation / Re: Dry yeast in a German pils
« on: April 30, 2010, 10:30:15 AM »
So then, no lack of crispness?  Did you make any compensations since you were using a dry yeast?
Guess I attribute crispness to the CO2.  But perhaps you are onto something there. I need to taste
it again.  I just pitched 2 packages of S-189 into a 5 gallon batch of wert that was at 1.065 O.G.
I secondaried in a SS Corny and it was REAL cold in the lager fridge.  It may have frozen not sure.
It did have some haze that I managed to clear up with polyclar. When I added the polyclar, I also cut
the finished beer with some distilled water to decrease the viscosity of the beer...lessen the gravity if you will.
Now the hop particles are settled out and it is good and clear.

2278
Yeast and Fermentation / Re: Dry yeast in a German pils
« on: April 29, 2010, 10:19:11 PM »
Unfortunately you are not going to find a very good dry yeast for a German pils. S-189 will work "ok", but no where near as good as a good liquid yeast.
I am currently enjoying my 1st Pilsner brewed with this exact strain. S-189 it is so convenient to utilize and attain
the proper pitch rates.  I dry hopped the beer and have been lagering it about 4 months ....it is a really nice beer.
That yeast is prolly the reason, even tho this was the 1st time I built water from R.O. for brewing.

2279
Not brewing for Nat'l Homebrew Day, BUT, I will be enjoying some
homebrew that has finally come of age...THE MAIBOCK....
after all, it is the 1st of May.... 8)

2280
All Things Food / Re: For Weazletoe.....CANDIED Bacon
« on: April 29, 2010, 09:57:24 PM »
Well, Barry since you never let me know how this was....I am making my own
just to try it out....mmmm....candied bacon (with cayenne).

AND I ain't tellin nuthin about it till you post how YOU like the stuff.

Are you in I....de....ho....yet?

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