Recent Posts

Pages: 1 [2] 3 4 ... 10
11
General Homebrew Discussion / Re: What kettle is best for a new brewer
« Last post by jkirkham on Today at 07:33:09 PM »
Here’s a prime example of what you could find on craigslist.
https://flagstaff.craigslist.org/for/d/homebrew-supplies-and/6647248165.html
My search was actually for “chest freezer” but they have freezer in the title. Everything you need to brew and keg beer is there though. Here’s a search for “homebrew”
https://phoenix.craigslist.org/nph/for/d/home-brew-equipment/6640524979.html
12
Ingredients / Re: whirlpool/dry hops? how much?
« Last post by erockrph on Today at 07:10:46 PM »
My thought is that you could bubble in CO2 from the liquid-in on a corny keg to stir up the hops, let them settle, then repeat the process. It wouldn't quite be the same as a full-on recirc, but it would keep things moving around.
13
Other Fermentables / Re: Butterbeer anyone?
« Last post by jkirkham on Today at 07:00:05 PM »

If you want a ton of diacetyl, they sell it in the baking aisle.

Just brew up a D bomb and do your boil with the lid on. We’ve talked about butter beer in our homebrew club. Diacetyl works great for that flavor.
14
Pimp My System / Re: Project keezer
« Last post by jkirkham on Today at 06:52:18 PM »
The collar is free floating. It can be removed at any time, not to worried about a seal because the insulation. Not too worried about the top sliding when pouring either. Because of how the drop tray is. It can’t be moved back though. So far it’s working well. Had some pints last night. A bit more head compared to the old kegerator of mine. But I also moved the kegs, forgot which lines went where and put a bit more co2 in the kegs.
15
General Homebrew Discussion / Re: New info on sanitizers
« Last post by erockrph on Today at 06:26:59 PM »
I've been following this thread for a while, and I think the only useful thing I've picked up is that SaniClean can get the hops smell out of plastic. (Good tip, by the way)
16
Beer Recipes / Re: Helles lager recipe suggestions
« Last post by denny on Today at 05:50:55 PM »
NOTE:  The following is a thought exercise, not a dig at anyone's answer...

If someone handed you a beer that looked like a helles, smelled like a helles and tasted like a helles, how would you know what was in it or how it was made?  And would it matter?


Nope, but if you handed me any beer made with a kolsch yeast that wasn't a "kolsch" I could tell, as its a very signature yeast flavor.

But that's not what the question asks.
17
Beer Recipes / Re: Helles lager recipe suggestions
« Last post by The Beerery on Today at 05:01:10 PM »
NOTE:  The following is a thought exercise, not a dig at anyone's answer...

If someone handed you a beer that looked like a helles, smelled like a helles and tasted like a helles, how would you know what was in it or how it was made?  And would it matter?


Nope, but if you handed me any beer made with a kolsch yeast that wasn't a "kolsch" I could tell, as its a very signature yeast flavor.
18
Beer Recipes / Re: Helles lager recipe suggestions
« Last post by denny on Today at 04:45:43 PM »
NOTE:  The following is a thought exercise, not a dig at anyone's answer...

If someone handed you a beer that looked like a helles, smelled like a helles and tasted like a helles, how would you know what was in it or how it was made?  And would it matter?
19
Yeast and Fermentation / Re: Trub resting on top of yeast
« Last post by jordynferg6 on Today at 04:12:46 PM »
I pitched this yeast 17 hrs ago, gravity started at 1.078 and has dropped to 1.058 already. Fermenting at 50 degrees Fahrenheit for a week then raising to 60 degrees gradually for a week. Then Diacetyl rest at 62 degrees still researching how long to do this rest for though.

Sent from my SM-G950U using Tapatalk

As an experienced lager brewer, rather than going by time, I would recommend you allow the temperature to start rising on its own when the gravity has dropped to 50% of OG, and when it reaches ~60°-65° just keep it there until completely fermented out.  Diacetyl reduction and other flavor maturation will be incorporated in finishing the fermentation as the temperature rises. Then you can cold crash the beer just to clarify it.  However you proceed, good luck and enjoy.
Yeah I was probably going to go by gravity, I was going to let it ferment colder for a little longer than 50% though I was thinking 60-65%. Its my first lager but since there is 3 lbs of honey I figured that would ferment fast so I was going to let it go a little bit longer to get some of the sugar from the grains to ferment but this is just my thinking and I could be overthinking things. My tilt bluetooth hydrometer has it at 1.051 but from the spigot at the bottom I'm getting 1.061. This is the first time using this tilt so I'm not sure if gravity on top is usually a little lower than gravity from the bottom or if this tilt isn't very accurate.

Sent from my SM-G950U using Tapatalk

20
Yeast and Fermentation / Re: Yeast Cell Count, Diameter, and BioMass
« Last post by denny on Today at 04:01:37 PM »
Fermentis talks in terms of biomass too rather than cell numbers.

As does Clayton Cone of Lallemand.
Pages: 1 [2] 3 4 ... 10