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Messages - chezteth

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331
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.

332
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.

333
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.

334
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.

335
Kegging and Bottling / Storing full 750ml belgian beers
« on: April 15, 2011, 12:13:57 PM »
Hi all,
  I just bottled a belgian dubbel in 750ml belgian bottles which are corked. Do I have to store them on their side like wine bottles? I just want to be sure they are being stored properly.

336
I usually wait until I'm done cleaning up before I open my first beer. I don't want to forget something because I'm too drunk to remember but more importantly I don't want to get hurt due to carelessness from drinking.

337
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.

338
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.

339
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   :)

340
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.   :)

341
All Grain Brewing / Re: Scaling Down an Imperial Stout
« on: April 06, 2011, 06:40:01 AM »
+1
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,
Brandon

342
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).

343
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 howtobrew.com  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,
Brandon

344
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.

345
All Grain Brewing / Re: Mash Efficiency
« on: April 05, 2011, 08:39:59 AM »
1.056 with 5gal and 75% efficiency

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