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Messages - AnimALE

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31
General Homebrew Discussion / Another water question
« on: November 22, 2014, 11:03:23 PM »
Alright so im trying to get an understanding of water for brewing and how it effects beer flavor..My question is can you brew a fine beer that lacks certain ions? For example say you have 50 ppm calcium and 60 ppm chloride but zero everything else, would the beer suffer? Do you absolutly need sulfates or chlorides or sodium etc..please excuse me if the question seems dumb..I want to brew a boston lager tomorrow but do not have any gypsum to add sulfates i only have calcium chloride on hand

32
I had a beer in my chest freezer carbing and when i took a pull i realized in needed somemore conditioning so i removed it and now its at room temp again and i plan on leaving it for at least a month or 2..My question is will the temp change from 38*F to room temp hurt the beer?

RDWHAHB.  Or just leave it in the chest freezer if you have room.
Thanks alot..not worried just curious if it has a affect..i would just leave it in the chest freezer but i need the space to ferment another batch.

33
General Homebrew Discussion / removing kegs from chest freezer to condition
« on: November 22, 2014, 03:45:17 PM »
I had a beer in my chest freezer carbing and when i took a pull i realized in needed somemore conditioning so i removed it and now its at room temp again and i plan on leaving it for at least a month or 2..My question is will the temp change from 38*F to room temp hurt the beer?

34
General Homebrew Discussion / Re: Best hop for dry hopping?
« on: November 21, 2014, 04:58:22 PM »
Thanks for the help everyone.  I'll wait another week before dry hopping and then use chinook in one batch and cascade in the other.  And while it sounds like a lot, I'm also going to increase the amount to 3oz in each batch.   I like a hoppy beer, so am not worried about it being too strong.  Just don't want to waste good hops!

In my opinion thats a small ammount of hops..My last DIPA i had a 2 stage dry hop schedule..the first stage i used 3 oz the 2nd another 3oz..the whole recipe had 14oz of hops...it tastes like hop slam except a lower ABV

35
Yeast and Fermentation / Re: Timing a D rest
« on: November 21, 2014, 04:11:59 PM »
Cool so the 75% finished ramp the temp to 60's for a few days then proceed to lagering..thank you

ramp up the temp until it's done whether that is a few days or a couple weeks. let the beer guide you. When the gravity is stable and the beer tastes good then lager

Gotcha.. right on thanks

36
General Homebrew Discussion / Re: What's wrong with this picture?
« on: November 21, 2014, 03:39:25 PM »
As long as your kegs are filled its not sacrilegious.

37
General Homebrew Discussion / Re: ive gotta ask
« on: November 21, 2014, 03:36:06 PM »
Has this happened to you.....

So I'm siting here on a cold winters night. my German mustard has arrived and by the way, its perhaps one of my greatest pleasures in life. anyway, I've got a keg that I'm drawing off, and i lift it feeling the weight to determine how much is left....for the record I've done this a few times over the last week. so tonight I pour a pint, and lift and am certain I'm at my last pint. yet, something magical and mystical happens...its not the last pint; Au Contraire, somehow the beer fairy has shown up and keeps the beer flowing. not one pint, not two, but three and still not a sound of gasping C02.  Not sure if its just  me, but this is one of life's simple pleasures.  ::)

I love when that happens..when you are expecting the keg to kick and it just keeps flowing..thats always great

38
General Homebrew Discussion / Re: Best hop for dry hopping?
« on: November 21, 2014, 03:30:23 PM »
I made a 10 gallon ipa last weekend using:

1oz willamette - steeped with grains
1oz magnum -60 min
1oz magnum-45 min
2oz chinook - 30 min
2oz cascade - 15 min
2oz cascade - flame out

I'm ready to dry hop, and would like to experiment with different hop varieties to dry hop and am looking for suggestions.  I'm fairly new to brewing and am not sure what goes together.   I was thinking about using 1oz willamette in one and tetnang in the other.  Or should I stick with chinook or cascade?    Are there any hop combinations that just don't go well together?

I would not use a nople hop like tettnang if there is gonna be a american high alpha cause it will justcover up the tettnang..if its a american IPA use american hops...You can't go wrong with the C's..cascade,centennial,columbus, etc

39
Yeast and Fermentation / Re: Timing a D rest
« on: November 21, 2014, 03:27:29 PM »
Cool so the 75% finished ramp the temp to 60's for a few days then proceed to lagering..thank you

40
General Homebrew Discussion / Re: Best hop for dry hopping?
« on: November 21, 2014, 03:18:30 PM »
I made a 10 gallon ipa last weekend using:

1oz willamette - steeped with grains
1oz magnum -60 min
1oz magnum-45 min
2oz chinook - 30 min
2oz cascade - 15 min
2oz cascade - flame out

I'm ready to dry hop, and would like to experiment with different hop varieties to dry hop and am looking for suggestions.  I'm fairly new to brewing and am not sure what goes together.   I was thinking about using 1oz willamette in one and tetnang in the other.  Or should I stick with chinook or cascade?

Is subjective..but i like simcoe,centennial,columbus combo or any of these solo

41
Yeast and Fermentation / Timing a D rest
« on: November 21, 2014, 03:14:55 PM »
Im pretty new to lagers and my question is what gravity should you start the D rest..For example say you brewed a 1.050 beer and your target FG is 1.010 start the D rest at 1.020? Or at the very end of primary? I hear alot of different opinions on the subject

42
Ingredients / Re: Onion in my IPA
« on: November 20, 2014, 09:06:57 PM »
No Summit.  Amarillo, Citra and Mosaic.  I have heard that Mosaic can lend a little onion to the soup.  I'm headed out to purge the headspace!

I won't use Mosaic again because of this.

Mosaic is a crazy hops..one time it will be like fruits very simcoe like another time it was like sweaty armpits..unpredicable hop IMO

43
Kegging and Bottling / Re: New to kegging
« on: November 20, 2014, 09:02:14 PM »
Dont forget to grab yourself some replacement O ring kits, keg lube..it will prevent a head ache

44
Kegging and Bottling / Re: Northern Brewer Prime Dose
« on: November 20, 2014, 08:55:27 PM »
Any one try these? I have 5 gallons of barley wine sitting in a keg I brewed last march in my basement. I want to bottle and was gong to rack into another corny keg and dose with priming sugar and go from there but it sure would be easy to just bottle right off the keg.

I keg all my beers but i like to bottle a few before i  force carb the batch up and prime dose is all i use..excellent product..would not recommend it to the everyday bottler cause of the price..but to bottle a few its perfect..IMO much better then the fizzy drops

45
General Homebrew Discussion / Re: Saving a bad beer
« on: November 20, 2014, 03:26:50 PM »
Brewed a Rye Porter with my brewclub a couple of weeks ago. We all started racking to secondary and the beer tastes like dirty dishwater...watered-down and unpleasant. We know that the watered-down aspect is from being over-sparged but the taste is just nasty. Any suggestions?

50 gal batch; hard to quantify the sparge volume/temp - too many cooks

105 lbs 1.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
20 lbs 0.3 oz Rye Malt (4.7 SRM) Grain 2 14.9 %
4 lbs 15.2 oz Roasted Barley (300.0 SRM) Grain 3 3.7 %
4 lbs Chocolate Malt (350.0 SRM) Grain 4 3.0 %
5.85 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 21.3 IBUs
5.85 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 6 3.8 IBUs
10.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
British Ale yeast starter

I very sorry to hear that..that can make a grown man cry.

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