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Messages - chezteth

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The Pub / Re: Another lost friend
« on: May 31, 2011, 06:28:57 PM »
My condolences to you.  I raise a pint to Pooka.

Yeast and Fermentation / Re: Band Aid beer
« on: May 29, 2011, 09:53:10 AM »
That sucks.  :'(  It's never fun to dump beer.

The Pub / Re: My Newest Assistant Brewer
« on: May 26, 2011, 12:33:12 PM »
Congratulations Mark!

General Homebrew Discussion / Re: A Call to Action - Speed Brewing
« on: May 25, 2011, 07:14:30 AM »
I had an ordinary bitter that was done fermenting in 4 days.  If I had the time I would have bottled it up then and had it ready to drink within another week or so.  I ended up leaving it in the primary for 9 days then bottling it. It turned out very well.

All Grain Brewing / Re: Spent grain
« on: May 21, 2011, 08:38:41 PM »
Into the compost pile it goes! Make sure it's mixed in well or there will be flies!

+1 same here.  If you leave it sit on top of the compost pile it will get quite smelly after a couple of days too.


The Pub / Re: May 21 - What are you planning ot do?
« on: May 20, 2011, 03:32:05 PM »
My wife and I will be at the Midwest Microbrewers Beer Festival in the big town of Chilton, WI getting hammered... I mean sampling a few brews!

Yeast and Fermentation / Re: To do secondary fermintation or not???
« on: May 16, 2011, 03:34:32 PM »
In my experience, autolysis takes longer than 3-4 weeks to become a problem.  The only reason I secondary is if I want to add something to the beer - fruit, dry hops, etc.  Sometimes I just "secondary" in the keg, like with my Spanish cedar pale ale.  I don't worry much about clarity, I use a racking cane and leave the sediment behind.  Any that ends up in the keg will blow off with the first couple of beers anyway.


I do the same.  I used to use a secondary fermentor for all my batches.  Now, only using the primary has resulted in less work and the quality of the beer has stayed the same. 

Equipment and Software / Re: Finally got to try my new pH meter
« on: May 12, 2011, 04:02:07 AM »
what is the brand & model of that pH meter?  Where did you purchase it?  It looks quite nice.

Yeast and Fermentation / Re: Yeast for an IPA
« on: May 09, 2011, 09:12:29 PM »
I prefer the Wyeast 1056 and Safale US-05

The Pub / Re: Post your local Gas Prices here...
« on: May 02, 2011, 04:19:55 AM »
$3.99 for regular here in Appleton, WI

General Homebrew Discussion / Re: Fastest Turnaround Time?
« on: April 29, 2011, 01:58:50 PM »
I made an ordinary bitter that was done fermenting within 4 days then bottled.  IIRC within a week, or so, after bottling it was ready to drink.

Yeast and Fermentation / Re: SAFLAGER S-23
« on: April 25, 2011, 08:03:15 AM »
I've used it with a CAP.  Be sure to keep the temperatures down in the low 50 degF range.  I let it get close to 60 and it was overly fruity/estery. Use the Mr. Malty Yeast Pitching Rate calculator to determine how many packets you need to use.

The Pub / Re: New Guy Here Saying Hi
« on: April 22, 2011, 08:00:25 AM »
Welcome to the forum Jeramy!  We look forward to hearing about your brewing escapades and answering your questions.

Kegging and Bottling / Re: Storing full 750ml belgian beers
« on: April 15, 2011, 02:07:50 PM »
Thanks Denny. I wasn't sure if the corks needed to stay wet like for wine.  Keeping them upright certainly makes it easier to store them.

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