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Messages - dbgmoi

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Yeast and Fermentation / Lager Fermentation
« on: November 16, 2009, 06:03:52 AM »
I just finished a long brew day (10 hours, 2 5-gallon batches) and I've got 6 gallons of American Pilsener in the fridge chilling down to 50F. I read somewhere that its common practice to rack off the cold break before pitching - any advice on pros or cons and whether the trub will cause any flavor issues? I read the recent BYO article that implies trub has little effect on flavor, but I'm not sure if cold break is in the same category.


The Pub / Re: Lets get to know each other!
« on: November 15, 2009, 06:31:28 PM »
I'm Dave and I'm starting my first lager (ok pilsener) in a few hours. I live in SF, CA and would love to know if there's an SF homebrew club - i read the list but its all Berkeley and elsewhere in the Bay Area.

23 and work in audio visual at the moment - using my suit and tie 9-5 to pay my way through college. About a year left and i'll be officially higher educated. I brew in the backyard in three converted kegs (HLT, tun, kettle) with one pump and a heck of a lot of QDs.

Stoked for all of the info I'm sure to get on the forum - thanks to everyone!

Just hacked apart an old side by side fridge to get the freezer side at ~40F for serving (4 cornys worth of space but only one tap so far), and the fridge side at ~48F for lagers. Starting basic with an American Pilsener from Classic Styles. Also made my first starter to get up to a proper cell count. :)

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