Recent Posts

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71
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« Last post by dkfick on September 02, 2015, 11:00:04 AM »
I think increased purity and better packaging are both pluses.  Seriously I was surprised to hear people say they prefered the preforms... I always hated shaking the crap out of them... Then dealing with the potential volcano when you try and remove the lid.  If I can just rip the top off this new packaging and just pour and push the yeast out like toothpaste into my starter I'll be a happy camper.
72
Yeast and Fermentation / Re: New Yeast Company
« Last post by Joel5000 on September 02, 2015, 10:51:18 AM »
Just pitched at 61 degrees.  Pro-tip: Don't shake the can before you open it.  Face full of yeasty wort.  Seriously, I don't know what I was thinking.

Fortunately most of the product stayed in the can, and I poured an impressively large clump of slurry into my fermenter.  I will report back when I start seeing some visible signs of fermentation.

It was fermenting strong this morning (approximately 10 hours after pitching).   About a half inch of krausen, and vigorous airlock activity.  I haven't used this strain enough to know if it is typically a quick starter, but I am very pleased with the performance so far.
73
Classifieds / Selling 2 Thursday tickets for GABF
« Last post by drowsy500 on September 02, 2015, 10:38:45 AM »
I'm looking to sell 2 extra tickets for the Thursday session at face value ($75 each).  I would also be willing to trade them for 2 tickets to the Saturday afternoon session.
74
General Homebrew Discussion / Re: Czech Pils Water Profile
« Last post by mabrungard on September 02, 2015, 10:37:28 AM »
PU does add calcium salts to their water. Some anecdotal findings I recall from AJ Delange indicate that around 30 ppm chloride and 20 ppm calcium produce a more flavorful beer. I've done several light lagers with around 20 to 30 ppm calcium in the overall wort and they fermented and cleared well and they tasted very good. Brewing with much lower mineral content can leave the beer flavor bland. You need some...not much though.
75
only your taste buds can answer that question. Sample every couple weeks until it's where you want it and then bottle.

Alternatly, bottle when you're pretty sure the gravity is not going a lot lower and then sample that way. When it's perfect, have a party!
76
Classifieds / Selling GABF 2015 Tickets @ LESS than Face Value - THURSDAY session
« Last post by rjalacon on September 02, 2015, 10:27:59 AM »
Selling 4 x GABF tickets for LESS than face value plus the service charge for THURSDAY session. Must purchase all 4.

OR will trade for 4 FRIDAY session. ;D

Each ticket is $70.00, total for all 4 is $280.00. (you save on the service charge!  :o)

Get back at me rjalacon@yahoo.com
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General Homebrew Discussion / Re: Czech Pils Water Profile
« Last post by chumley on September 02, 2015, 10:07:53 AM »
I just listened to the Czech Styles presentation in the 2015 conference seminars. In it Bob Hall recommends super soft water:

Carbonates: 15
Calcium: 7
Sulfates: 5
Magnesium: 2
Sodium: 2
Chloride: 2

Anyone ever go that soft?

According to the city, my tap water is:

Calcium 8.1 mg/L
Magnesium 1.3 mg/l
Bicarbonate 35 mg/L
Sulfate 5.9 mg/L
Sodium 5.9 mg/L
Chloride Not available

So I go pretty close to that.
78
All Things Food / Re: Can't Wait
« Last post by 1vertical on September 02, 2015, 10:01:30 AM »
Well here is my rendition
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79
Kegging and Bottling / Re: Top 10 Beer Bottling Tips to Make Bottling Day a Success
« Last post by chumley on September 02, 2015, 10:01:29 AM »
I'll bite- what category did you win gold in?  But more importantly, you mind sharing the recipe?  :D

http://www.homebrewersassociation.org/homebrew-recipe/you-snooze-you-gueuze/
80
Equipment and Software / Blichmann WineEasy (or similar)
« Last post by garcastle on September 02, 2015, 09:24:15 AM »
Hi All,
I've been doing fruit meads and some fruit-added beers/wheats for years now.  And it's always a nightmare to deal with the contents of the fermenter when there are pits/seeds/skins/etc. in there.  Not to mention pumpkin mash LOL.

I've eyeing the Blichmann "WineEasy" setup where it basically uses a vacuum pump and a kettle that they altered to turn into a vacuum press.  Has anyone had experiences with them yet?  Or any similar setups by other makers?  I'm thinking I could transfer my 5+ year old cherry mead that still has all the fruit in it, and use something like the WineEasy to press out the goodness in a somewhat sterile fashion.  Thoughts?

Thanks,
G.
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