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Messages - bo_gator

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61
Yeast and Fermentation / Re: Wyeast 1450
« on: December 21, 2009, 04:15:23 PM »
I have used it in APAs and love it. My next brew with it is goin to be a Scottish 70/-

62
All Grain Brewing / Re: Help? Recipe using WY3724
« on: December 20, 2009, 10:56:48 PM »
3724 likes it hot, so you may have a problem with it this time of year. By hot I mean 80*F++


FWIW here is a Saison recipe I brewed a few weeks ago, it is the recipe for a classic Saison out of Farmhouse Ales for 6 gallons at 70%

10 lbs 8.0 oz MFB Pilsen malt (2 rs Sebastian) (1.7 SRM) Grain 90.28 %
1 lbs 2.1 oz Wheat Malt, Ger (2.0 SRM) Grain 9.72 %
1.15 oz 2008 Goldings, East Kent [5.40 %] (60 min) Hops 23.2 IBU
0.45 oz 2008 Styrian Goldings [5.20 %] (15 min) Hops 2.3 IBU
0.33 oz 2008 Goldings, East Kent [5.40 %] (2 min) Hops 1.1 IBU
0.33 oz 2008 Styrian Goldings [3.50 %] (2 min) Hops 0.7 IBU
0.33 oz 2008 Saaz [5.80 %] (2 min) Hops 1.2 IBU



63
All Grain Brewing / Re: 1st ever Pilsner
« on: December 20, 2009, 03:28:22 AM »
That may pair well with my 1.064 Vienna I brewed earlier this week ;D

64
All Grain Brewing / Re: Slowed down my sparge,and got a boost
« on: December 19, 2009, 01:15:50 AM »

Or, of the beer is excellent at your 80% just accept the fact that you are getting 80%.

Kai

This probably what I am going to do once I get a taste of the 80% beers. 

65
All Grain Brewing / Re: Slowed down my sparge,and got a boost
« on: December 18, 2009, 06:52:18 PM »
Wednesday I brewed a 12 gallon batch of a Vienna Lager I brewed late last year which scored very well. I sparged for 85-90 minutes and my pre-boil gravity was 11 points higher than BeerSmith predicted, and my post boil OG was right at 10 points high. Long story short my efficiency going into the kettle was 85%, and I didn't run the numbers,but assume it was about the same going into the fermenter. I guess next time I brew I'll have sparge a bit faster to get my efficiency back down to the low to mid 70s.  ???  

66
Ingredients / Re: Yeast Nutrient
« on: December 16, 2009, 04:19:34 AM »
Is 1 tsp. nutrient per 5 gal. batch an adequate ratio?

That is about what I use for the last 10 minutes of the boil

67
Ingredients / Re: Fairly new
« on: December 16, 2009, 04:18:20 AM »
Caco nibs in the secondary is what lots of folks use for chocolate flavor

68
Ingredients / Re: Yeast Nutrient
« on: December 15, 2009, 09:33:10 PM »
I've used yeast nutrient in starters for years.  All that time, I didn't add it to batches, based on the thinking that an AG wort should have all the nutrients it needs.  About a year ago, I started thinking that I was kinda disappointed in a lot of the beers I was making and went looking for things that might improve them.  One of the things I tried was adding yeast nutrient to the beers I was making.  I have no empirical evidence, but I swear my beers have been better (flavor and attenuation) since I started using it.  At NHC last summer, I attended a talk by Dr. Matthias Fischborn of Lallemand on the effect of nutrients in wort, especially zinc.  The nutrient I use contains zinc, and his explanations described my experiences since I started using nutrients.  I'll continue using nutrient because it's cheap, easy insurance.

I too started using Fermax yeast nutrient in all of my batches for the last 6-8 months, and have seen better results also. ;D

69
General Homebrew Discussion / Re: 17 years of Zymurgy archives!
« on: December 15, 2009, 09:29:30 PM »
now, if i just had the 17 years of back issues......
+1

70
The Pub / Re: Exams
« on: December 14, 2009, 09:23:49 PM »
I'm so glad I never have to think about finals again.  I completed my J.D. last May and passed the MN bar over the summer.  No more school...ever.

Incidentally, I was one of the weirdos who was hoping for a tax question on the bar.   ???

I have a tax accounting final on Friday morning. just think you lawyer guys can at least give tax advice. I am much more worried about the cost accounting final on Thursday.

71
Yeast and Fermentation / Staro-Prague lager yeast
« on: December 14, 2009, 01:05:40 AM »
What styles have you used this yeast in?

How clean did it turn out?

72
General Homebrew Discussion / Re: Just had the best brew day!
« on: December 09, 2009, 11:40:35 PM »
How did crap get in your kettle?

73
Yeast and Fermentation / Re: What is S-04?
« on: December 09, 2009, 03:36:06 AM »
To my tastes it is most similar to WLP007 - IMO it is a little one dimensional compared to WLP007 and WLP002 - lacking some sort of background - I'm not sure how to explain it. Not that it is bad, just WLP007/002 makes English beers that taste more authentic. Anyone else feel this way or am I alone in the woods here?

Nope

It makes a good beer but there is something missing, hard to put a finger (tastebud) on, might be the lack of fruit-ish esters?
I agree, hard to pin down what its missing.

I made a lot of bitters with that yeast and they were all very nice beers but Wyeast 1469 is my new house yeast for bitters, that stuff RULES

I tend to agree with you a lot, but on this I must disagree here. 1469 is too hard of a yeast for me to work with, so it is number 1 on my poop list as of this fall

Tell me about your issues with it.

I LOVE this yeast

I have had a hard time getting it to finish in the mid 60s,and once I ramped it up to get it to finish it threw off some harsh burnt plastic-ey aromas and flavors. I hat to think the yeast was autolyising with the krausen still floating on top

74
Yeast and Fermentation / Re: Third transfer fermentaion-add more yeast?
« on: December 08, 2009, 11:19:26 PM »
Your only issue would be oxidiation resulting from exposure during the transfers.

Fred

First thing I thought, maybe I am learning something finally  ;D

75
All Grain Brewing / Re: Lambics
« on: December 08, 2009, 11:15:57 PM »
If we are going to get specific about it, can you really brew a California Common in NC?

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