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Forum: All Grain & Partial Mash Brewing 07-08-2014, 02:25 AM
Replies: 9
Views: 315
Posted By tagz
Summit and aszaca for me.

Summit and aszaca for me.
Forum: General Beer Discussion 07-07-2014, 02:26 AM
Replies: 7
Views: 391
Posted By tagz
Sounds like stressed out yeast. Did you...

Sounds like stressed out yeast. Did you rehydrate? 1.070 to 1.000 is a pretty big task. If you didn't rehydrate you may have under pitched.
Forum: General Beer Discussion 07-07-2014, 02:12 AM
Replies: 25
Views: 957
Posted By tagz
I should have stopped reading at "I agree with...

I should have stopped reading at "I agree with Fartinmartin." Unfortunately, I made it the three year old drinking shot glasses full of beer.
Forum: Fermentation & Yeast 07-06-2014, 04:40 PM
Replies: 17
Views: 556
Posted By tagz
I just did my first wlp200 BoBWorlds... need help storing

Weird double post. Anyway, there's no fermentation but I get tons of pressure in my mason jars from residual co2. The lid allows me to release it occasionally.

Dissolved CO2 isn't supposed to be...
Forum: Fermentation & Yeast 07-06-2014, 11:57 AM
Replies: 17
Views: 556
Posted By tagz
Interesting. You don't have issues with co2...

Interesting. You don't have issues with co2 pressure?
Forum: General Beer Discussion 07-06-2014, 04:28 AM
Replies: 7
Views: 141
Posted By tagz
On a related note, does anyone know where I can...

On a related note, does anyone know where I can pick up some pot near Denver?
Forum: General Beer Discussion 07-03-2014, 11:14 AM
Replies: 26
Views: 967
Posted By tagz
If you reuse your yeast you might look into how...

If you reuse your yeast you might look into how many generations you are out. My 1968 (a heavy floccer) turned cloudy and I suspect reused it one too many times.
Forum: Fermentation & Yeast 07-01-2014, 02:06 AM
Replies: 17
Views: 556
Posted By tagz
You procedure sounds fine. You may want to use it...

You procedure sounds fine. You may want to use it soon or throw it into a starter. That way your sample will have some beer/alcohol on top to ward off other organisms.
Forum: Fermentation & Yeast 07-01-2014, 01:46 AM
Replies: 16
Views: 530
Posted By tagz
Ha. No, it was a typo. I spoke with wyeast. I was...

Ha. No, it was a typo. I spoke with wyeast. I was using 3724. Although I'm sure WL would still field the question.
Forum: Recipes/Ingredients 06-30-2014, 11:36 AM
Replies: 3
Views: 277
Posted By tagz
I'm interested to see what you end up with.

I'm interested to see what you end up with.
Forum: Fermentation & Yeast 06-29-2014, 05:25 PM
Replies: 2
Views: 101
Posted By tagz
Yep. The sugar in the raspberries will ferment...

Yep. The sugar in the raspberries will ferment out. Your brett will also take it down close to 1.000, but it will take some time.
Forum: Fermentation & Yeast 06-29-2014, 03:34 PM
Replies: 16
Views: 530
Posted By tagz
Impressive that you got it to finish that fast on...

Impressive that you got it to finish that fast on the first gen. Although that's the temp regime that WL suggests (start @ 90) if you want it to finish in a shorter timeframe. When I emailed them,...
Forum: Recipes/Ingredients 06-28-2014, 11:26 PM
Replies: 14
Views: 2,476
Posted By tagz
It may be a typo but your recipe says 3lbs of...

It may be a typo but your recipe says 3lbs of C20. If it's not a typo, don't do that.
Forum: Fermentation & Yeast 06-28-2014, 01:18 PM
Replies: 9
Views: 365
Posted By tagz
I've never had any problems with this finishing...

I've never had any problems with this finishing quickly. Typically runs it's course in 5 days. I wouldn't drop the temp at the end, and perhaps pitch a bit bigger.
Forum: Fermentation & Yeast 06-28-2014, 01:00 PM
Replies: 701
Views: 114,139
Posted By tagz
I was thinking about using 3711 for an IPA...

I was thinking about using 3711 for an IPA recently. The first time I used it I ran it in the mid 60s and I remember it tasting pretty clean. With a big pitch and low 60s, do you think you could spot...
Forum: General Techniques 06-27-2014, 05:16 PM
Replies: 4
Views: 126
Posted By tagz
I did have astringency in a few beers before I...

I did have astringency in a few beers before I got into the water chemistry bit. I'm just not sure how much of an impact the first 15 minutes of the mash are going to matter. It seems like tannins...
Forum: General Techniques 06-27-2014, 02:53 PM
Replies: 4
Views: 126
Posted By tagz
Added Lactic Late

My prep time got interrupted and I didn't remember to add my lactic acid until 15 minutes into the mash. I'm debating whether I go forward with the brew as I was planning on adding some relatively...
Forum: Lambic & Wild Brewing 06-24-2014, 07:41 PM
Replies: 180
Views: 11,346
Posted By tagz
Great post on the blog today. It's the American...

Great post on the blog today. It's the American saison chapter... Damn editors!
Forum: Lambic & Wild Brewing 06-24-2014, 06:40 PM
Replies: 6
Views: 319
Posted By tagz
You'd basically be doing a solera project....

You'd basically be doing a solera project. There's a lot of good info out there. You could probably start at the Mad Fermentationist blog.
Forum: General Beer Discussion 06-23-2014, 07:03 PM
Replies: 23
Views: 1,408
Posted By tagz
My comment was not a real critique. I was just...

My comment was not a real critique. I was just being snarky. I guess my more serious question would be, why not just have a "specialty IPA" category, rather then legitimize some marginal styles.
Forum: General Beer Discussion 06-23-2014, 05:17 PM
Replies: 10
Views: 359
Posted By tagz
Broadbill: I generally agree with you but do you...

Broadbill: I generally agree with you but do you have any hard info that post ferment yeast has lower long term viability than starter yeast?
Forum: General Beer Discussion 06-23-2014, 05:11 PM
Replies: 23
Views: 1,408
Posted By tagz
Man what is with all the white IPAs lately? White...

Man what is with all the white IPAs lately? White is the new black?

Personally, I think white IPA, black IPA, Belgian IPA are pretty weak styles. Just because you throw a bunch if hops into...
Forum: General Beer Discussion 06-23-2014, 11:58 AM
Replies: 10
Views: 359
Posted By tagz
there is potential for infection with all the air...

there is potential for infection with all the air that was sucked in to displace the beer but you're probably fine.
Forum: Recipes/Ingredients 06-23-2014, 01:36 AM
Replies: 6
Views: 227
Posted By tagz
coriander for brewing

Unless your thinking of breaking that down and selling z's on the side, I can't see how you'll ever use that much.
Forum: Recipes/Ingredients 06-22-2014, 06:00 PM
Replies: 5
Views: 146
Posted By tagz
Yeah, and my comments weren't meant to dissuade...

Yeah, and my comments weren't meant to dissuade you from experimenting. That's half the fun of homebrewing. It's just important to remember that by limiting your variables you can learn a lot more...
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