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Messages - chezteth

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46
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 07:15:30 AM »
Buckets are notorious for not always sealing well. I'd open for a quick peek - if there's krausen head, the lid didn't seal well. If not, you could pitch some 34/70 and also get the chance to re-seat the lid for (maybe) a better seal.
That's what I was thinking this morning. I opened one of the buckets. There wasn't any krausen. I'll have to check on them tonight after work.

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47
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 06:35:49 AM »
Buckets. Yes, I added yeast nutrients. I like the extra insurance from the nutrients even if it's not necessary.

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48
Yeast and Fermentation / WLP830 slow start?
« on: June 20, 2016, 06:30:34 AM »
Hey all. I brewed 10 gal of Octoberfest on Saturday and pitched approx 350 mL of WLP830 slurry from my last batch of lager into each fermenter. It has been 36 hours so far and there is no activity. The temp is at 50°F. Am I being impatient? Should I wait a bit longer or pitch more yeast? I have 2 packets of Saflager 34/70 that I could use. Any thoughts?

Cheers,
Brandon

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49
Equipment and Software / Re: My Ugly Keezer
« on: June 17, 2016, 12:11:03 PM »
Definitely not ugly.  Any functioning brewing equipment, in my eyes, is a thing of beauty...
+1

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50
I don't believe I've ever had Coors Banquet. I'll have to try it sometime just to say I did.

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51
Budweiser
Why go that big? Start with Natural Light and work your way up.
Yep, ruin your palette from the start

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52
If it were me, I'd go to the local brewpub with some family/friends and just get whatever looks good in the 3-6% ABV range. When I want to make a beer memorable I find it's not just the beer, it who/where I enjoy said beer with.
Good point. I had not considered that. Atmosphere can definitely make an event /evening more enjoyable. Or, even a beverage.

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53
I couldn't imagine a huge DIPA after that long. It would be a shock to the system.

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54
I don't really have a "go to" beer either. Recently I've been drinking a lot of lighter, sessionanble beers. Excluding the tripel of course. DAB is a beer that I haven't had for awhile and have always enjoyed it when I did.

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55
The title says it all. A co-worker quit drinking for 3 months. He is now faced with the dilemma of choosing his first beer. Of course, this got me thinking. What if I was making that decision?
I'll start by saying I would choose my homebrewed tripel. It is so tasty. Of course, with a high alcohol content I probably wouldn't be able to drink much after that long time of abstinence.
Which beer would you choose?

Cheers,
Brandon

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56
Wow, that sounds delicious! It's making me thirsty for one!

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57
Ingredients / Re: Deionized water for brewing?
« on: June 02, 2016, 10:20:50 AM »
I'm assuming I would select distilled water in Bru'n Water for mash adjustments?

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58
Ingredients / Re: Deionized water for brewing?
« on: June 02, 2016, 10:19:31 AM »
Good point. It concerned me because stainless steel pipes are needed to move DI water. I wasn't sure how those properties would effect the mash, if at all.

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59
Ingredients / Deionized water for brewing?
« on: June 02, 2016, 09:46:24 AM »
Hey all,
  I might have access to deionized water for brewing. I brew all grain. The water is put through a water softener then an RO filter then finally through the DI filter.
  I realize I would have to add minerals as I would when using RO water. Is there a reason I couldn't use deionized water?

Cheers,
Brandon

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60
Yeast and Fermentation / Re: Kolsch W-177
« on: May 27, 2016, 03:14:50 PM »
Great to hear you are kicking cancer's butt. Excellent score on the yeast! Looking forward to the results.

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