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Messages - chezteth

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Homebrew Competitions / Re: 2 Golds
« on: November 25, 2011, 02:13:29 PM »
congratulations!  That is fantastic!

Yeast and Fermentation / Re: Lagering Temp
« on: November 25, 2011, 02:12:35 PM »
Although it would be best to lager at a colder temp I think you will be fine lagering at 6 deg. C.  Your beer should be ready in time for your friend's birthday.


Equipment and Software / Re: Is Beersmith a good tool?
« on: November 25, 2011, 02:04:58 PM »
I really like Beersmith.  All the functionality makes brewing and tracking inventory, gravity, etc a breeze.

Equipment and Software / Re: cleaning a nylon mesh bag
« on: November 25, 2011, 01:58:22 PM »
I do the same thing as tubercle.  It works well.  No need to buy another nylon mesh bag until it gets really worn out.

Kegging and Bottling / Re: Belgian Bottling
« on: November 21, 2011, 08:36:02 PM »
I use a floor corker that is meant for wine corking. I put a rubber stopper on the post that pushes in the cork so I get a consistent insertion. To reiterate others' suggestions... A local homebrew club or shop should have a floor corker to use or rent.

The Pub / Re: Lost another friend yesterday
« on: November 21, 2011, 06:55:31 PM »
Sorry for your loss. I'll be sure to raise a pint this evening in remembrance.

Yeast and Fermentation / Re: Braggot pitching rate?
« on: November 18, 2011, 03:58:23 PM »
Typically one packet of red star yeast is used for 5 to 6 gallons of wine so I would suggest using one packet. Honey doesn't have the proper amount of nutrients for yeast which is probably why the recipe calls for so much nutrient. If you are using wyeast's nutrient blend perhaps you could cut the nutrient addition on half? Maybe someone else would have a different suggestion.

Happy brewing,

General Homebrew Discussion / Re: BrewBlogger software?
« on: November 18, 2011, 12:58:02 AM »
My homebrew club has brewblog setup on its website. I believe you need a website to set it up. Check the brewblogger website for the details.  It's quite easy to use. I'm not sure what it takes to maintain it though. I use beersmith on my home pc which I really like.


Ingredients / Re: Buckwheat Honey
« on: November 17, 2011, 05:37:58 PM »
I used buckwheat honey in a braggot and it turned out quite tasty. I think you could use it in a saison but keep the amount low due to its powerful flavor.

Happy brewing,

I believe it was Gordon Strong that stated in his recent book that if you are going to force carb then bottle that you need to slightly overcarb your beer.  Then when you bottle it from the keg the amount of carbonation you loose will not cause it to be undercarbonated for the style.  I do agree with the advise of doing whatever is easiest for you.  Neither way should be better than the other for competition purposes.

Happy Brewing,

Commercial Beer Reviews / Re: Old Rasputin
« on: November 13, 2011, 03:53:49 PM »
I buy Old Rasputin occasionally.  It is very delicious!  It goes great with a cigar.   :)

The Pub / Re: Why hide behind a Alias?
« on: November 02, 2011, 10:20:43 PM »
I seem to  understand where Martin is coming from.  Too many people in forums seem to use the internet to act like a jerk where they may otherwise not have done so in person.  Using your actual name may help hinder many people from acting that way.  I realize each person has their reason for using an alias.  I have used mine from the days of dial-up when I could only use an 8 character logon.  My alias is short for "cheese and teeth".  First name Brandon Last name Kolbe ( thus cheese )   :)


Commercial Beer Reviews / Re: michelob amber bock
« on: November 01, 2011, 10:17:40 PM »
I agree.  Amber bock is a decent beer.  I also enjoy the classic lager from time to time.  My enjoyment of the classic lager started in college and has never gone away.

The Pub / Re: Happy Halloween
« on: November 01, 2011, 12:32:24 PM »
I don't get many trick-or-treaters at my house even though I live in town.  I saw a few cute costumes but nothing that was very original.

Yeast and Fermentation / Re: Wyeast roeselare ale blend
« on: November 01, 2011, 12:30:21 PM »
The different bugs grow at different rates so you can change the balance.  And IMHO most of the sour strains produce better when not pitched at the optimum conditions.  Underaerate, underpitch.

+1  There seem to be two different schools of thought when using the roeselare blend.  Do as eltharyon suggests above or use an ale yeast for the primary fermentation then use the roeselare blend for the secondary fermentation.  According to Jamil Z. in his book "Brewing Classic Styles" if you want the beer to be more sour then pitch the blend directly.  If you want it less sour then use a regular ale yeast first then use the blend for the secondary.

Happy Brewing,

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