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Messages - chezteth

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376
I was brewing with a friend today.  The strike water was ready.  I asked my friend to start putting the grain into the water.  As he was putting the first scoop into the mash tun I realized I hadn't crushed the grain yet.  Later on I was weighing out the bittering hops (whole, homegrown Nugget).  I kept putting more hops into the bowl thinking I wouldn't have enough hops only to realize I needed 14 gm not 150 gm.  I guess that is what I get for getting up at 3am for work then brewing afterward.

What is your silly story?   :P

377
Ingredients / Re: Hiding Diacetyl via Dry Hopping
« on: September 23, 2010, 07:07:01 PM »
Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.

+1  I have to agree.  If you try to use dry hopping to cover up the diacetyl I would be inclined to believe you would end up with hoppy, butter flavored beer.  Just my $0.02

378
Commercial Beer Reviews / Re: Magic Hat HiPA
« on: September 21, 2010, 03:09:45 PM »
New Glarus seems to be like that as well.  I don't care for the Spotted Cow or Fat Squirrel but those are their two biggest sellers.  New Glarus makes some really good specialty beers.  It is their big selling beers that allow them to do the "funky" stuff.  It's just the way things are.

379
Classifieds / Re: May be selling some or all of my equipment.
« on: September 20, 2010, 03:33:28 PM »
Hope you feel better soon.  I will echo the "don't sell your gear yet".  It would be a bummer if you sold your equipment only to find out you can handle drinking occasionally.

380
Sounds good to me.  Makes me want to make one up.

Happy Brewing,
Brandon

381
General Homebrew Discussion / Re: Barleywine-related questions
« on: September 18, 2010, 05:17:30 AM »
I agree with euge.  Use the DME.  Use more hop additions.  The hop flavor and bitterness will help balance out the sweetness of the BW.  Let us know how it turns out.

Happy Brewing,
Brandon

382
Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 09:19:00 PM »
I realize it may not be ideal but I recently started a scottish ale with a 1L starter.  I used the Wyeast Scottish Ale and I let it fully expand before I made my starter.  I made the starter 2 days in advance and would shake it every time I would walk by it.  The beer was at full krausen within 8 hours of pitching temp.  Hope this helps.

Happy Brewing,
Brandon

383
The Pub / Re: Does every state poke sport at the state to the south?
« on: September 14, 2010, 07:29:19 PM »
I live in Wisconsin and we poke fun at Illinois.  They are called FIBs.  With that said I would have to say that it is true  :P
Although, we do refer to Upper Michigan as Yoopers.

384
Ingredients / Re: Paying for hops is worth it !!!
« on: September 12, 2010, 07:48:30 PM »
I guess it really depends on how much time you want to put toward your brewing hobby.  For me I don't mind picking the hops even though it is a fair amount of work.  Fortunately, my wife and kids help out which makes it go a bit quicker.  We just harvested a paper grocery bag, stuffed, full of Nugget hops.  Hopefully, I should get about a pound, or so, dried.  I still have 6 cascade plants to harvest yet.  That is the one I am fretting the most.  One idea for hop picking day would be to invite a few friends over then provide them with some beer in exchange for their help.

385
Yeast and Fermentation / Re: sugar added to secondary
« on: September 12, 2010, 07:37:44 PM »
The less handling your beer is exposed to the better.  I used to use a secondary religiously and then decided to take the advice of others and now I only use a secondary for big beers or other specialty beers when I really don't have a choice.

Your beer should be fine as is but on the next batch try going from the primary right into the priming bucket or the keg.

Good Luck on you beer and don't hesitate to questions.  8)

I definitely agree with this.  I used to use a secondary as well.  Now I only use a secondary for big beers and other specialties like Bluesman, and many others do.  It also helps reduce the amount of cleanup needed.

386
General Homebrew Discussion / Re: Drinking my first brew as I type
« on: September 12, 2010, 07:33:57 PM »
Congratulations on your first brew!  My first brews were ok but definitely needed some improvement.  Like all of us you will learn and get better.  Keep us posted on how your next brew turns out.

Happy Brewing,
Brandon

387
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/10 Edition
« on: September 11, 2010, 12:58:25 PM »
Will be brewing a Scottish Ale with heather tomorrow.  I may take this one to a beerfest at the end of October.

388
Yeast and Fermentation / Re: sugar added to secondary
« on: September 11, 2010, 12:56:04 PM »
If you do decide to rack to a secondary there's probably going to be enough CO2 coming out of solution just from the agitation of the racking process to purge the headspace without the sugar.  A blast of CO2 to purge the secondary of air before you transfer wouldn't hurt though.

+1 to the CO2 coming out of solution to purge the headspace.  There have been plenty of times where the airlock starts gurgling after transfering to secondary.

389
Commercial Beer Reviews / Re: Devil Dancer
« on: September 08, 2010, 08:23:50 PM »
Wow, that sounds tasty!!  I will have to look for this one around the Green Bay/Fox Valley area in Wisconsin.

390
All Grain Brewing / Re: Controlling pH
« on: September 08, 2010, 04:28:04 AM »
I definitely agree with what thcipriani is saying.  The most common number I have usually heard is a pH of 5.2.  I generally don't worry too much about the pH as long as it is within a small range from 5.2

Happy Brewing,
Brandon

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