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Messages - morticaixavier

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3721
Yeast and Fermentation / Re: Starter: Step Up or Two Separate
« on: May 09, 2013, 12:45:40 PM »
I just did that. needed lots of yeast only had three days, pitched three vials, each into it's own 650ml starter and combined at pitching time.

3722
The Pub / Re: Best TV theme song
« on: May 09, 2013, 10:28:48 AM »
Why hasn't air wolf been mentioned yet?!

It has

3723
General Homebrew Discussion / An observation...
« on: May 09, 2013, 08:42:39 AM »
I was at the gym this morning, and I realized, I haven't had a six pack since I started kegging  ::) ;D

3724
I take about 8 oz of the wort from the kettle just after it comes to a boil and put it In a sealed mason jar in the freezer. Sealed because the evaporation from an open container can be significant. Sean Terrill mentioned something like 4 gravity points. so the sample on the saucer is likely higher than the bulk of the pre-boil wort.

3725
Yeast and Fermentation / Re: When to start checking OG
« on: May 08, 2013, 07:57:20 AM »
Sadly I didn't check OG, but the recipe did include that number (1.043). So how would I know which FG to look for? The instructions mention 2 weeks primary, 2 weeks bottle.
*also mentions the "foam" will fall back into the beer once ferm is complete.

you will know (or at least be fairly sure) you are at terminal gravity when two readings are the same over a period of a couple days.

test, wait 2 days check again, if it is the same.

3726
Yeast and Fermentation / Re: Fermentation chamber too cold?
« on: May 07, 2013, 02:33:00 PM »
yeah, you might want to add a little ice and try to back that down but 68 is not much of a problem. If I recall you are using the US05 yeast which is tolerant of 68ish

3727
Equipment and Software / Re: pH Meter
« on: May 07, 2013, 02:17:37 PM »
This is one of those discussions that seems to come down to 'I like the one I have' I am not sure that there is a huge qualitative difference between brands in similar price tiers.

3728
Beer Recipes / Re: Pilsner Malt for hoppy blonde?
« on: May 07, 2013, 02:15:03 PM »
you could use 70% pilsner and 30% munich. or all MO or all Munich (use LOTS of hops in this case as that will be a very malty brew indeed)

3729
Yeast and Fermentation / Re: Fermentation chamber too cold?
« on: May 07, 2013, 02:14:07 PM »
Unless you want certain esters present, you are in good shape and should not do anything with it.  It will likely warm up over the next few days and turn out perfect.  If it stays colder than you want, you can remove it from the after in a few days and let it free rise a bit at the end of fermentation.  Good job!
Would you elaborate on the esters? I've noticed this afternoon it has finally risen a bit. The fermometer has raised to show 66 for the green and 68 yello.

Unless you are asking out of pure curiosity I would not worry to much about esters at this time. you are likely going to end up with a very nice clean brew this time around.

But a quick overly simplified rundown...

esters are the family of chemicals that are responsible for a variety of fruity flavors in ales. You might notice them most strongly in belgian beers. The pear/apple/plum/cherry like aromas and flavours you might find in one of these ales are the result of esters.

3730
I just fly by the seat of my pants and measure them out right before I need them. Surely I can't be the only one! :)

You are not Amanda.  I do the same thing.

How do you know she's not Amanda? She Claims to be Amanda. I say we give her the benefit of the doubt!  ;D

Give her the benefit of the doubt?!? Shirley, you jest.... 8)

stop calling my Shirley

3731
I just fly by the seat of my pants and measure them out right before I need them. Surely I can't be the only one! :)

You are not Amanda.  I do the same thing.

How do you know she's not Amanda? She Claims to be Amanda. I say we give her the benefit of the doubt!  ;D

3732
Yeast and Fermentation / Re: Bretta B. and Those crazy Danish guys
« on: May 07, 2013, 08:11:03 AM »
Bottle dregs >>>>> Yeast blends

yeah, this collection is headed for a bit of a mixed up experiment.

I am normally pretty good about keeping things simple in the brewery. Rarely are there more than three things in the grain bill and three hops.

This time around I've  got 4 grains(2 row, munich, wheat malt, and rye flakes) but only two hops (pacific gem and Belgian Goldings)
However this time I also used three yeasts! and two of those were blends.

When I went to the LHBS to get some yeast a couple days before brew day they didn't have any saison yeast so nor, for that matter three vials of any yeast I wanted to use.

They did have 1 vial of the American Farmhouse Blend, 1 vial of the Belgian Ale Blend and one vial of Belgian Ale (can't remember the numbers right now).

Made starters out of each and mixed them all up to pitch.

5 gallons will get the bugs in a couple days.

The plan is to add some honey tomorrow then Thursday I will rack 5 gallons into a glass carboy and add the bugs. I hope there will be enough sugar left for them to get a good hold before it's all used up this way.

3733
Yeast and Fermentation / Bretta B. and Those crazy Danish guys
« on: May 06, 2013, 08:03:18 PM »
Just cracked open a bottle of Mikkeller 'Yeast' series. This one is Bretta B. I also have a Bretta L. in the fridge. I poured off 90% of the bottle into my glass and then the rest went into 600ml of wort. The Bretta L. will go in  after that. and then I have a bottle of Flemish ale that I will decide on after I open it.

Ahh fun with yeast.

3734
Yeast and Fermentation / Re: Fermentation chamber too cold?
« on: May 06, 2013, 08:00:58 PM »
it's perfect. no reason to do anything. 64-66 is a great temp to be at.

3735
General Homebrew Discussion / Re: Drinking while brewing
« on: May 06, 2013, 12:30:16 PM »
not to hijack, but what is this hot scotchy you speak of?

sweet wort with scotch or some other flavorful brown liquor added.

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