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Messages - liquidbrewing

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46
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 14, 2012, 10:19:12 PM »
Is your tap water that bad that you can't brew with?

If I liked to brew only stouts I might give it a try. The RA is 200.

I was asking the OP, if it wasn't that obvious.

47
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 14, 2012, 10:12:17 PM »
 Send your water in to Ward Labs.  Knowing the chemistry of your water will help you build your water.  Is your beer absolutely terrible?  If you're making good beer sometimes, then there are other things to look at.

48
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 14, 2012, 04:41:38 PM »
Is your tap water that bad that you can't brew with?

49
Kegging and Bottling / Re: Keg Virgin Questions
« on: December 12, 2012, 03:54:33 PM »
Must be the wrong link.  I found no kegerator in the link you posted.

50
General Homebrew Discussion / Re: What are you tappin'?
« on: December 12, 2012, 03:50:36 PM »
On Tap:

Dry Hopped Brown Ale
Pliny the Younger(ish) clone
American Stout
Amber Ale

Fermenting:

Edworts Apfelwein
Centennial IPA

Ready to keg: when I have time:

Vanilla Rum Raisin Stout

Kegged on deck ready to tap:

Hard Cider
New American Stout

51
All Grain Brewing / Re: Pests in brew house/ Need storage suggestions!
« on: December 07, 2012, 04:13:38 PM »
I just got two 55# bags of pale malt in.  Both bags fit nicely inside this trash can.  I decided to leave them in their bags and just place the two 55# bags in the can.  Fit's great side by side.

52
Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: December 06, 2012, 06:23:57 PM »
I too did not have any really noticeable signs well after 48 hours of pitching, so I got nervous too and pitched some Nottingham on top of it.  Finally got very significant signs, nothing says fermentation like krausen!

Note:   I didn't rehydrate the originally pitched BRY-97.  I've picked up some of Denny's habits I guess!  I've always had activity in 24 hours or less using this method.  That's why I pitched extra yeast after 48.   I have one pack left, I'm gonna make sure I rehydrate it, when I use it.  Hopefully it's still viable.  I had the same issue with Notty a couple years ago.  This only reconfirms, US-05 is my go to yeast.  No issues ever with it.  Either that or 1056.

53
All Grain Brewing / Re: Pests in brew house/ Need storage suggestions!
« on: December 06, 2012, 03:04:28 PM »
Picked my self up one of these.  http://www.homedepot.com/h_d1/N-5yc1v/R-100202118/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=steel+trash+can&storeId=10051#.UMEWKeTAd2A



Suck on that mice!  If they chew through this, someone is telling me to give up homebrewing!  Or brew more, so I don't have spare grain for mice bait...hmmmmmm  50 gallon batches here we come! 8)

54
General Homebrew Discussion / Re: Help me improve my process (Pictures!)
« on: December 01, 2012, 06:06:39 AM »
Great job on the pics!

Adding a thermometer to your kettle will help you hit your strike water temps better.  I know this really helped me.  I typically shoot for 10 degrees warmer than I want to mash at, usually works like a champ.

As far as refining your process, I would say that only you can do that.  The BIGGEST thing that helped me, was to stop making changes and just brew! Like you,  when I first started brewing, I made changes or bought new equipment that totally changed each subsequent brew day.   Try to brew the same exact way every time.  That really helped me start turning out great beers, regularly.

Also, I might add.  Don't brew styles that you wouldn't normally buy.  I went through a phase about 6 months after I started brewing, where I was determined to brew a different style every time.  Big mistake on my part.  Why am I wasting my time brewing a Dunkelweizen and Octoberfest when I would never order one when I go out?  I only really enjoy Stouts, IPA's, and APA's, mainly.  While I'm all for branching out.  Stick to brewing styles that YOU really enjoy.

55
All Grain Brewing / Re: Pests in brew house/ Need storage suggestions!
« on: November 27, 2012, 05:20:42 PM »
Definitely going the trash can route.  Great suggestion!

I'm wondering if all of the grain should be tossed?  Any thoughts?  Err on the side of caution?  Or will any thing the mice could have done survive the boil? 

56
All Grain Brewing / Pests in brew house/ Need storage suggestions!
« on: November 27, 2012, 02:18:32 PM »
So, I been dealing with a mice problem for a while now.  I store my base malt, in my garage,  in 5 gallon buckets and just noticed today that the remainder of my base malt has been totally compromised.  I'm ready to just toss all of the malt, about 30 pounds.   :'(  That's probably the only solution, right?  I didn't know mice could chew through plastic like that.

Any suggestions of how to store my grain?  I have no room to keep it inside our little apartment.  I'm thinking some sort of metal containers.   Please help!

57
All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 01:37:05 PM »
Well my IPA schedule usually goes like this.  Brew, leave in primary for 2 - 3 three weeks, dry hop for 7-10 days, cold crash for a day or two, then keg, usually carbed up nice in about 6 days.  So from brewing through dry hopping I'm drinking it in as little as 4 weeks.  But I've seen a few people on here that can get an IPA done in just two weeks, even with dry hopping.

This is just how I do it and is usually dependent on when I need the beer.

I mainly use a simple grain bill.  Usually 95% base and as little as 5% character malt.  I normally use caramel 40, 80, or munich.  I've been known to do all 2-row ipas and all maris otter.  They always turn out good.  One of the best IPA's I can remember making, I was drinking it after three weeks.  I noticed the aroma hops fading after one week in the keg.  I normally only brew IPA's and stouts, I drink the IPA's up and let the stouts age while I'm pounding IPA's.   8)

58
All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 01:25:02 PM »
Thanks for all the comments.  I agree about dark malts tasting better with a little age.

I only brew American style IPA's, so I never use British yeast or hops in them.  But I do understand about the whole British IPA thing and how they were traditionally brewed and consumed.

59
All Grain Brewing / Drink IPA's Fresh!
« on: November 26, 2012, 04:20:54 PM »
I just wanted to briefly post this.  To anyone that thinks you can age IPA's.  I recently purchased some Two Hearted Ale, that was bottled in July.  It did not taste like the Two Hearted I know.  I know all about drinking IPA's fresh, this info is mainly for newer brewers and whoever else would like to know...

At a club function recently a friend and fellow brewer brought a bottle of Hopslam that he had left.  Nothing like the Hopslam I had in January.

Plus, the last 120 Minute I had was so cloyingly sweet, I vowed never to pay the $10 / bottle again for this reason.  I assume this was not a bottle from this year.

Lastly, this sounds like sacrilege, another friend invited us over for dinner and had a bottle of Pliny, that had been bottled about 9-10 months prior.  Honestly, nothing if not terrible, knowing how it should taste, that is.

The main reason I wanted to share this with everyone is to spread the word, Drink your IPA's fresh!  I consider all the above beers in my favorite IPA's category, but time is only detrimental to them and other IPA's.

60
Yeast and Fermentation / West Coast Ale dry yeast
« on: November 16, 2012, 06:41:09 AM »
I picked up a few of these when I made my hop order.  Who's used it? 

http://www.danstaryeast.com/products/bry-97-american-west-coast-yeast

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