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Messages - chezteth

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1
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 15, 2018, 11:39:00 PM »
I enjoy being part of a club. I enjoy the camaraderie and the exchange of ideas. We have a few events we participate in each year. Our club is slowly growing. It consistently has around a dozen people attending a club meeting. We currently have a beer style(s) of the month to discuss and taste. Members will bring their beers looking for feedback. It is definitely something I look forward to attending each month.

2
Commercial Beer Reviews / Re: Founders Solid Gold
« on: April 15, 2018, 08:21:33 PM »
I picked up a 15 pack of cans recently. I really enjoy it. The hop flavor and aroma adds a nice character that makes it more interesting than a typical macro lager. I would definitely buy it again.

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3
Wait, when will it be available?

4
General Homebrew Discussion / Re: New Tweak With Whirlfloc/Carrageenan
« on: March 26, 2018, 11:41:49 AM »
I'll be interested to hear your results. I don't typically perform a whirlpool. However, if your results prove positive I will definitely have to consider when I add whirlfloc in the kettle especially if I start performing a whirlpool.
Cheers,
Brandon

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5
General Homebrew Discussion / Re: Trub Shmub
« on: March 26, 2018, 11:36:50 AM »
Those are some interesting thoughts to consider. I usually let the trub settle. Sometimes I use the autosiphon to transfer into the fermenter. Other times I simply pour it into the fermenter but leave some of the thickest trub in the kettle. Perhaps one of these days I'll perform my own experiment.
Cheers,
Brandon

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6
Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 26, 2018, 03:12:12 AM »
Another update. I finally pitched more yeast in an active starter. I also added some DME that I boiled in water to add for carbonating in the keg. Hopefully this will help the final gravity drop a few more points and to carbonate it at the same time. I am thinking that a week will, hopefully, be enough time to let this process complete. Any thoughts on this? I will let it go longer if necessary.

7
The Pub / Re: Stephen Hawking
« on: March 20, 2018, 12:53:14 AM »
I can say that the death of Stephen Hawking has touched me unlike any other person to date. I grew up enjoying physics and science. His contributions to science cannot be understated. It is truly amazing that he lived the long and full life that he did. I will take a hint from others here and brew a batch in his honor. Of course, it will have to have a fitting name as well.

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8
Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 17, 2018, 07:42:56 PM »
I checked the calibration of the thermometer I use for brewing. Boiling water measured 210.2 degF and ice water measured 32.2 degF. I compared it to the other digital thermometer I use in the kitchen. My kitchen thermometer measured 212.3 and 33.6 degF. I also verified the calibration of my hydrometer. Tap water measured 1.002 at 70 degF. If the gravity is still too high I will probably pitch more yeast of a different strain to try to drop a few  more points.

cheers,
Brandon

9
Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 17, 2018, 07:39:07 PM »
WLP833's recommended temperature range is below all of the other in whitelab's lager portfolio.

In a month or two we should have this confirmed but I suspect because of it's cryotolerance plus people's reported low attenuations it might be a Saaz type lager yeast. One of the main characteristics this type of yeast grouping differs from the other grouping of lager yeasts (Frohberg) is that it is more flocculent and uses less maltotriose (one of the abundant sugars in wort). It also has some different flavour characteristics.

Rousing might help as others have suggested or adding a secondary yeast to finish it off.

Thanks for that bit of info. I have been rousing it periodically for the last few days. I have to take another gravity reading yet.

10
Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 12, 2018, 04:26:21 PM »
How are you measuring gravity? With all the chatter on refractometer lately, just curious
I'm using a hydrometer.

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11
Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 12, 2018, 12:50:45 PM »
Thanks Dave. I'll give that a whirl. I'll also be sure to check my thermometer.

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12
Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 12, 2018, 11:50:35 AM »
Thanks, Jim for your observation. It was actually a 12L batch

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13
Yeast and Fermentation / Maibock stuck at 1.028
« on: March 12, 2018, 04:03:36 AM »
Hey all,

I brewed a maibock 3 weeks ago. It seems to be stuck at 1.028. It tastes fine other than it seems to have a bit of sweetness that reminds me, slightly, of the sugary sweetness from underattenuation.

OG 1.072
21L batch size

3.18kg Avangard Pilsner malt
1.81kg Avangard Munich malt

Mash at 156degF for 60 minutes

2 pkg WLP833 in 2L starter
fermented at 50degF for 1 week then ramped up to 65degF

Do I just call it good and keg it? Or, should I make a small starter with more yeast and try to drop a few more points? Or, perhaps swirl it to try to get some yeast back up in suspension to hopefully drop the FG a bit more?

Cheers,
Brandon

14
Club Leadership & Organization / Re: Cost of club website
« on: March 05, 2018, 03:51:54 AM »
Our club's domain (.org) costs $40 for two years, through GoDaddy.

Google Sites hosts our site for free.  I have long since forgotten how to do it, but GoDaddy has the information needed to point our Google Site to our domain name, so that it looks seamless.
I never thought about using Google sites for our club website. The hosting and domain registration fees for our club are higher since we have two domains.

smkranz, Can you post your clubs website url? I would like to see what it looks like. We currently use WordPress which makes it very easy to post articles, updates, etc.

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15
Other Fermentables / Re: Club Cider Presing Today,
« on: October 28, 2017, 08:01:39 PM »
There is a club near me that does this. It sounds like a fun time! I'm not much into hard cider but it is definitely a great idea for a club event.

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