Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - chezteth

Pages: 1 ... 18 19 [20] 21 22 ... 31
All Grain Brewing / Re: When is your beer ready? Poll
« on: April 11, 2011, 10:18:38 AM »
It's ready when it's ready.

So much this^^^^^.  No set schedule past not even looking at the beer for at least a week.

+1.  It varies.  Don't judge it using a calendar.  Look at it and taste it.

It's like when someone asks about cooking.  How long do I cook it?  Until it's done.  Sounds trite, but it's the right answer.  There are so many variables involved, that there just isn't a good time-based answer.  Learn to recognize the signs, and use those.

+ 1 I most definitely agree with this. I taste along the way to see how a particular beer is coming along then bottle or keg it at the proper time.

The Pub / Re: Smoke on the Brewery
« on: April 07, 2011, 12:50:33 PM »
That really bites, Sean.  Hang in there and keep us posted.

The Pub / Re: Lazy Saturday (for once)
« on: April 07, 2011, 08:07:19 AM »
As far as movie suggestions are concerned I would suggest "Inception".  Another idea would be to check out a museum.  Just my $0.02   :)

All Grain Brewing / Re: Oktoberfest water profile
« on: April 06, 2011, 10:21:41 AM »
There is a lot to be said for the Munich profile. 

------------- snip -----------------

Thanks for the feedback Martin.  I am rather new to the water adjustment camp.  There definitely is a lot to learn.  Any, and all, information I can get from your posts as well as others who are much more knowledgeable about water adjustments is great for me.  That's what is so great about this hobby.  There is always so much to learn.   :)

All Grain Brewing / Re: Scaling Down an Imperial Stout
« on: April 06, 2011, 06:40:01 AM »
You want to scale the hops also.  Try and keep the BU:GU (Bittering Units to Gravity Units ratio) roughly the same.

As far as scaling down the recipe I'm not sure I would only adjust the base malt.  If you only adjust the base malt the percentage of other malts will go way up and throw off the balance.  I would adjust the amounts of all the grains but keep the same percentage of the grist for each one.

Happy Brewing,

All Grain Brewing / Re: Oktoberfest water profile
« on: April 06, 2011, 06:21:48 AM »
I don't necessarily think that the use of the Munich profile would be better than the amber malty profile.  It's probably a matter of personal preference.  I guess I would say to use the one that is closest to the profile of the water you use for brewing.  Perhaps others are of a different opinion.  I'm not exactly sure about the use of the "boiled" profiles.  As far as I can tell the calcium and bicarbonate levels are lower due to the boiling of the water.  Perhaps Martin could shed some light on this for you (us).

Kegging and Bottling / Re: Corn Sugar Priming by Style
« on: April 06, 2011, 06:04:39 AM »
As I'm sure you know each beer style has it's proper carbonation level.  I definitely suggest measuring the priming sugar by weight instead of volume.  It is more accurate.  "How to Brew" by John Palmer has a chart for the amount of priming sugar to use for a 5gal batch.  If you don't have his book you can also find it at  I'm sure there are plenty of other places online that you can find priming sugar calculators if you search around a bit.  Hope this helps.

Happy Brewing,

bailing twine works very well.  I got lucky.  The previous owners of my house left a huge roll of it in the garage.  Perhaps check a local hardware store for some.

All Grain Brewing / Re: Mash Efficiency
« on: April 05, 2011, 08:39:59 AM »
1.056 with 5gal and 75% efficiency

The Pub / Re: I'm f***ing pissed at my own stupidity
« on: April 05, 2011, 08:23:33 AM »
phew, glad it worked out for you, Kai.  That would certainly be unfortunate to lose a domain name to someone fishing for expired domains.

All Grain Brewing / Re: single temp infusion
« on: April 05, 2011, 08:20:37 AM »
I definitely agree with all that has been said here about single step infusion.  I find that single step infusion is a great way to start out and makes great beer.  It keeps the method simple enough so you can get a feel for the process then move on to other methods if you choose.  I have done a step infusion a few times when I have used large amounts of adjuncts.  It is not terribly difficult although it is more time consuming.

Happy Brewing,

Equipment and Software / Re: Autosiphon with bad seal
« on: April 04, 2011, 06:51:09 AM »
I haven't ever noticed air being sucked up with my auto-siphon.  However, I have found out in the past to be sure and wet the pieces before assembling.  Putting the auto-siphon together when dry does bad things to it.

Equipment and Software / Re: Leaky Better Bottles
« on: April 04, 2011, 06:48:57 AM »
I have 3 better bottles that I use frequently.  I have allowed them to soak for a few days with PBW and have never had an issue. 

+1 to checking the seals if it is a ported BB.

General Homebrew Discussion / Re: Hop bags
« on: April 04, 2011, 06:46:05 AM »
I have heard that using hop bags can effect utilization by, up to, 10%.  I use a coarse, nylon straining bag that I picked up at my LHBS for my hop additions.  I feel it allows better utilization than the regular hop bags and still keeps most of the hop matter out of the wort.

Congratulations!  All very exciting   :)

Pages: 1 ... 18 19 [20] 21 22 ... 31