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2296
Yeast and Fermentation / Re: Koning Hoeven Dubbel
« on: August 09, 2010, 01:57:45 PM »
To get that great dubbel flavor I think the secret ( for me anyhow) was the D2 syrup.
YMMV

2297
Yeast and Fermentation / Re: oxygenation tips
« on: August 09, 2010, 01:55:05 PM »
I use the ss rod with scintilated stone attached to the rod. This allows me to get the stone
easily to the bottom of the fermenter.  I use medical O2 and gas the heck out of the wert.

I give the scintillated "ss stone" a good soak in everclear b4 and after each use. That seems to me to
be the thing for removing bugs in the stone without pressure cooking....but one day I may have to
pressure cook the stone just for peace of mind.

2298
Commercial Beer Reviews / Re: Sam Adams Octoberfest
« on: August 07, 2010, 02:09:57 PM »
maybe the stack of cases in Sams Club were defective?  The beer did not even have any foam to speak of....

I too love that style of beer and this SA was way below the threshold of my expectations.  Color is interestingly
red, clarity is great, but the nose and lack of foam and lack of clear malt flavor is to me Meh...sorry SA

2299
Commercial Beer Reviews / Sam Adams Octoberfest
« on: August 07, 2010, 05:09:14 AM »


Meh

already on the shelves, and I wish I had left the case I bought to try with the rest of em

2300
Wood/Casks / Re: New to Casks
« on: August 07, 2010, 04:36:07 AM »
 ::)  Good advise I would say.I would also think about the space where you will keep your barrel.
It needs to be in a compatable temp range.....or once you get the thing full you may wish to transport it
to locations to keep it in the temp range.  Just realize that water weighs 8 lbs a gallon and my 50 liter
weighed 40 lbs empty.  The things are golly heavy when full.  then you must have it elevated or some means
to transfer the liquid in and out of it.  You will want to make your life ez if you can. So put some thought
into logistics that work for you.

2301
Thanks Fred.  Session beer indeed! But at least I want it to be a good one. rolf.
I borrowed a medical oxygen tank and really, really put the O2 into the wert ...
Starter size was  a quart that made 3/4 of an inch of settled yeast in the bottom after the stirplate regimen.
Temp was kept in the 60's for 4 days before moving to the low 70's well within the yeast's parameters.

I would still like some answers to the questions I posted just to satisfy my overactive imagination. :-\

Hightest has really put a nice lot of info about this using mead.  I wondered how much of it carries over into
beer fermentation.
http://home.comcast.net/~mzapx1/FAQ/SNAddition.pdf

2302
I was reading in the past postings and wanted to discuss this issue a little more.
I found this post http://www.homebrewersassociation.org/forum/index.php?action=post;topic=343.0;num_replies=11
and got the over 120 day notice so hence the new topic.

If you decide to try to add more  nutrients to the fermentation as the activity of the yeast appears to decline,

How much additional nutrient should you add? (5 gallon Batch)

How should you add it?  Gently stir it in?
Will you see large outgassing? What is the oxygenation risk?

Will it contribute any weird flavors?

I have done this with a Mead and got really fantastic results (thanks Hightest)
I recall that you take a gravity reading and find a half way point...then you make a supplimental nutrient addition.

I have a big Saison at 1.078 and using WY 3711 it seems to be fermenting nicely. Today makes one week since pitching.
It is declining in activity however it still is bubbling forcefully.  I would like to help this yeast finish the job and get a good dry
Saison.  I am using Wyeast yeast nutrients.

Input from someone's experiences greatly appreciated.

2303
All Grain Brewing / Re: Yesterday's brew morning b4 werk
« on: August 02, 2010, 04:40:29 PM »

Today I moved it out into the summertime Garage. Temp is in the 70*f range...
Took off the unneeded blow off tube and put on the bubbler.
Paramaters for that yeast is max at 77*f. Should be good to go since it has
been in front of the swamp cooler at 60 something since I pitched the yeast.

I do dislike fuesels.

2304
http://www.chicagonow.com/blogs/the-bottle-blond/2010/06/mexican-beer-victoria-launches-in-chicago.html

I have  wanted to taste this for a long time now....uh...it is NOT available here now or for the forseeable future.

Assistance please..... ::)

2305
Commercial Beer Reviews / Avery Black Tot
« on: July 31, 2010, 09:47:09 PM »
Barrel-Aged Imperial Oatmeal Stout.  10.085 ABV a big beer with a big flavor punch!
All the smooth full mouth feel you would expect from an oatmeal stout.
Nice stout roasty aroma.
Then a bit of the big alcohol sensations occur followed by the rum  and then a bit
of the Oak but not much.  The rum barrel lends nicely to the stout roastiness.

No. 3 in their barrel aged series and I would love another but I have no more and
Avery is a couple hundred miles away....

Recommend this If you like Stout, Rum and big beers.

2306
The Pub / Re: Alive and well
« on: July 31, 2010, 05:51:22 AM »
U get my text??

2307
All Grain Brewing / Re: Yesterday's brew morning b4 werk
« on: July 31, 2010, 04:57:36 AM »
Well,
I work evenings so it is a bit different for me.  I just had the brew equipment out and ready and the grain
weighed out ready to grind....I started at 0630 and put the lid on the fermenter at 11;30.  I washed
a few items the next day while it was still cool outside.  A good brew day it was.

2308
All Grain Brewing / Yesterday's brew morning b4 werk
« on: July 30, 2010, 06:28:14 PM »
Went so nice!  Kind of had a slow runoff but ended good.

I am putting this on the record so I can have a digital track of this beer.

I put 10# of pilsner
1# of jaggery
3 handfuls of pale choc
2 handfuls of carafoam
1 handful of wheat malt
1# of vienna

Some amarillo (1oz.)  Some Tetnang (.5 oz)
2-3 tbl spoons of large juniper berries (been in the freezer for 2 months just waiting)
some wyeast nutrient and whirlyfloc and added lots of oxygen to
the end wert that rang in at 1.078 O.G.

fermentation has launched using 3711 saison yeast even tho
it is prolly a bit dark for the style...what the heck....it is farmhouse ale.

I just had some odds and ends I needed to utilize.

sorry no hydro pix this time...I was under the gun to get er done...

Edit: Starter was 1 quart with about 3/4 " sediment in the bottom of the jar when crash cooled

2309
Ingredients / Re: IPA that emphasizes Citrus flavor/aroma
« on: July 26, 2010, 03:28:05 AM »
I tried an all Colombus beer that was an attempt at a clone of the Avery Hog Heaven beer.
I missed the OG so I just call it an APA .... anyhow it sure is reminiscent of Grapefruit from the Hops.

2310
The Pub / Re: Pump safety...
« on: July 16, 2010, 06:00:11 PM »

-10 cool points for lack of Shemp. Shemp is the best stooge :P

Pfft. you must be drinking already. Curly trumps Shemp any day of the week.
Why do you think they made all the smileys on the internet look like Curly and not Shemp?
 ;D ;) :P



+1

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