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Messages - bo_gator

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46
From all I have heard/read champagne yeast in beer is a bad idea flavor wise

47
General Homebrew Discussion / Re: steam beers
« on: January 03, 2010, 04:28:26 AM »
On the low low side of ale temps around 60  or 62 :)

48
Ingredients / Re: American 2-Row vs. British Pale
« on: January 02, 2010, 09:41:46 PM »
I personally buy CMC 2 row pale and TF Maris Otter, and could not imagine life without them both,but then again I also keep German and Belgian Pilsner malts too  ::)

49
Yeast and Fermentation / Re: temp control
« on: January 02, 2010, 09:39:01 PM »
If you search 'swamp cooler" on NB or B3's forums you will will find tons of inforon cheap temp control ;D

50
General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 02, 2010, 09:36:19 PM »
18 one keg batches averaging 5.5 gallons each for a total of 99 gallons

5 two keg batches averaging 12 gallons each for a total of 60 gallons

1 triple keg batch 16 gallons for a total of 16 gallons

So my yearly beer total was 175 gallons, which safely places me with-in the legal limit ;D


Oh yes I also did one 5.5 gallon batch of mead

51
General Homebrew Discussion / Re: Solera beers
« on: January 02, 2010, 06:31:03 AM »
What are you thoughts, What do you have going? How long?

What are the beer styles that lend themselves to this? Hints or tricks for this type of brewing and bottling.
 
WTF amigo

52
All Grain Brewing / Re: No Pants Brewing
« on: December 25, 2009, 10:28:22 PM »
Plan your brew and then brew your plan man ;D

53
All Grain Brewing / Re: DMS in Beer
« on: December 25, 2009, 01:24:03 PM »
I would expect it to have been boiled off of the DME before packaging :)

54
All Grain Brewing / Re: What are the practical effects of mashing too low?
« on: December 23, 2009, 06:24:32 PM »


A couple of online sources I've read say that barley starch gelatanizes between 147 and 153 F (64-67 C), but it can vary up to 10°C depending on factors like crush, modification, water to grist ratio, etc.  Ungelatanized starch has the consequences that Kai states above.  Based on my anecdotal experience of taking mash gravity readings on the last half dozen batches, just about any beer mashed in at or below 152 has not completed conversion in 60 minutes.  This is always remedied by raising up above 155 for a very short amount of time, maybe 5 min.  I theorize that ungelatinized starch is the main culprit, not sluggish enzyme activity, but either problem has the same solution.

My name is Jeff and I am a low masher...it has been almost a week since my last low temp mash


My normal mash temp is 150*F, and I routinely go as low as 146*F. I always mash for at least 90 minutes when below 150*, but have never seen an unconverted mash, based on the iodine test. I wonder if this has something to do with the brand/type of grain being used?   

55
Equipment and Software / Re: Copper Bond
« on: December 23, 2009, 04:49:00 PM »
What are you going to use it for in a mash-tun?

56
Yeast and Fermentation / Re: Concern about lagering.
« on: December 23, 2009, 04:44:32 PM »
What yeast and how much did you pitch when you pitched?

57
I need to get 12 gallons of Classic American Pilsner going this week. Plus keg my Abbey Singel and Saison :D

58
Yeast and Fermentation / Re: London Ale Yeast Wyeast 1028 question?
« on: December 21, 2009, 08:04:28 PM »
it is also the yeast JZ and JP chose for the Old ale in BCS 8)

59
Yeast and Fermentation / Re: Wyeast 1450
« on: December 21, 2009, 08:02:49 PM »
It is really fun to brew a double batch and split it between two different yeasts to what an impact the yeast truly has on the final beer...from what I have done there is a big difference between 1450 and 1056 in the same wort ;D

60
General Homebrew Discussion / Re: Fire at Guinness factory
« on: December 21, 2009, 07:33:13 PM »
"...contain the blaze before it spread to the ammonia plant at the site"


Why does Guinness have an ammonia plant on site, is the question we should be asking ???

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