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Forum: Fermentation & Yeast 04-15-2014, 10:39 PM
Replies: 212
Views: 32,273
Posted By ghpeel
Here's my info: M44 West Coast Strain: in a...

Here's my info:

M44 West Coast Strain: in a Pale Ale, 74% AA, did not like this beer, weird off flavor, not sure if its yeast related

Newcastle Strain: in a Mild Ale, 66% AA, loved the beer!
...
Forum: Fermentation & Yeast 04-03-2014, 01:38 AM
Replies: 4
Views: 128
Posted By ghpeel
The problem you might face is that the amylase...

The problem you might face is that the amylase needs active yeast in order to actually drop the gravity. If this beer has been in the keg for a few months then you prob won't have enough yeast in...
Forum: Fermentation & Yeast 03-12-2014, 02:27 AM
Replies: 21
Views: 712
Posted By ghpeel
I'm in Florida as well. Aside from doing some...

I'm in Florida as well. Aside from doing some radical like going to No Chill brewing, you could chill down to 80F or so with your ground water, transfer to the carboy, then stick that into a beverage...
Forum: Recipes/Ingredients 03-04-2014, 11:07 PM
Replies: 43
Views: 11,553
Posted By ghpeel
I've got a Mild on tap that I used the Newcastle...

I've got a Mild on tap that I used the Newcastle strain in. I like it a lot and will rebrew this exact recipe again within another month or two.
Forum: General Beer Discussion 02-17-2014, 11:57 AM
Replies: 429
Views: 30,854
Posted By ghpeel
I've enjoyed a lot of their beers over the years,...

I've enjoyed a lot of their beers over the years, but am I the only one who thinks they keep putting out basically the same White Ale with wheat/spices under different names? Seriously, they've done...
Forum: Recipes/Ingredients 02-13-2014, 12:29 AM
Replies: 8
Views: 300
Posted By ghpeel
Honestly, if you are using kits and unsure about...

Honestly, if you are using kits and unsure about yeast management, then trying to brew a 10% ABV Baltic Porter is a terrible idea. That's a really hard beer to nail properly. You would need a HUGE...
Forum: Beginners Beer Brewing Forum 01-08-2014, 06:19 PM
Replies: 18
Views: 509
Posted By ghpeel
Well, I would suggest getting the base Toffee Ale...

Well, I would suggest getting the base Toffee Ale down first before doing the Toffee IPA. On that regard, I would suggest hopping it like a traditional Scottish Ale, which is to say "barely".

I'd...
Forum: Beginners Beer Brewing Forum 01-08-2014, 05:19 PM
Replies: 18
Views: 509
Posted By ghpeel
That's interesting data, shaun. This thread is...

That's interesting data, shaun. This thread is re-awakening my desire to nail down an English Toffee Ale once again.

However, I have some doubts about the advice you got from the brewer.


...
Forum: Recipes/Ingredients 01-07-2014, 04:00 PM
Replies: 16
Views: 507
Posted By ghpeel
I've got that Mangrove Jack's West Coast Ale...

I've got that Mangrove Jack's West Coast Ale Yeast fermenting in a Pale Ale right now. Have you tried any of their other strains, eulipion2? This is my first time using them, but I am interested in...
Forum: Fermentation & Yeast 01-07-2014, 02:03 PM
Replies: 5
Views: 155
Posted By ghpeel
Krausening is just adding fresh wort to lagered...

Krausening is just adding fresh wort to lagered beer with a dose of fresh yeast, correct? If so, that's SORTA what I'm talking about. I wouldn't add any yeast, since the yeast that just got done...
Forum: Fermentation & Yeast 01-07-2014, 12:21 PM
Replies: 5
Views: 155
Posted By ghpeel
Yooper, if the D-rest is done so the yeast can...

Yooper, if the D-rest is done so the yeast can (a) finish the final 20% of fermentables, and (b) clean up the diacytl in the process, can you elaborate on why you don't think my plan would work? I'm...
Forum: Fermentation & Yeast 01-06-2014, 11:37 PM
Replies: 5
Views: 155
Posted By ghpeel
Adding fermentables to trigger a D-rest for lager after primary, will it work?

I've done a couple lagers, and my last one (a Bo Pils) was a butter bomb, my first such tragedy. I raised my temp controller up from 52F to around 62-64F when the beer hit 1.021, and it finished...
Forum: Fermentation & Yeast 01-06-2014, 05:41 PM
Replies: 267
Views: 36,002
Posted By ghpeel
I don't currently possess the gear to oxygenate...

I don't currently possess the gear to oxygenate with pure O2. :(

Given this lack of O2, what do you think of the plan of adding extra fermentables specifically for the D-rest?
Forum: Recipes/Ingredients 01-06-2014, 01:25 PM
Replies: 16
Views: 507
Posted By ghpeel
I've used 1/2lb twice now and I don't plan on...

I've used 1/2lb twice now and I don't plan on changing the recipe anymore at this point (7lb Vienna, 2lb Munich, .5lb Carabohemian, .5lb Aromatic, 2oz Carafa III). This version is maltier/richer than...
Forum: Recipes/Ingredients 01-06-2014, 02:20 AM
Replies: 16
Views: 507
Posted By ghpeel
Dude I had pretty much this exact idea back a few...

Dude I had pretty much this exact idea back a few years ago, and it turned into 1 of my favorite recipes to brew. THIS IS AN AWESOME/UNUSUAL STYLE, go for it!!

My 1st version

"Negra Kolschero"...
Forum: Fermentation & Yeast 01-06-2014, 12:52 AM
Replies: 267
Views: 36,002
Posted By ghpeel
I've done a couple lagers, and my last one (a Bo...

I've done a couple lagers, and my last one (a Bo Pils) was a butter bomb, my first such tragedy. I was wondering if the following would work:

Instead of trying to target when you are at 80%...
Forum: Beginners Beer Brewing Forum 01-04-2014, 03:19 PM
Replies: 18
Views: 509
Posted By ghpeel
Light Carastan is a crystal malt that is reputed...

Light Carastan is a crystal malt that is reputed to produce nice "toffee" tones. I used it once or twice for that exact purpose but didn't it, but hey, ever recipe is different. Give it a try. I get...
Forum: General Techniques 01-04-2014, 03:06 PM
Replies: 1,347
Views: 233,535
Posted By ghpeel
After No Chilling the majority of my beers, I had...

After No Chilling the majority of my beers, I had a bad year in 2013 and brewed virtually nothing but duds. Weird off flavors in most batches, beers that took 2 months longer than normal to come...
Forum: Fermentation & Yeast 01-04-2014, 02:56 PM
Replies: 9
Views: 326
Posted By ghpeel
My favorite beer to brew (dark Vienna lager) uses...

My favorite beer to brew (dark Vienna lager) uses 34/70. Love it.
Forum: Fermentation & Yeast 01-04-2014, 02:54 PM
Replies: 3
Views: 159
Posted By ghpeel
I think sometimes sulfur production is a sign of...

I think sometimes sulfur production is a sign of lack of yeast nutrient for some strains.
Forum: Fermentation & Yeast 01-04-2014, 02:48 PM
Replies: 18
Views: 2,706
Posted By ghpeel
If its commonly accepted that you want to have...

If its commonly accepted that you want to have the yeast slurry be the same temp as the beer when you pitch it (ie, letting the start warm up outside the fridge while you brew), then why is it that...
Forum: Recipes/Ingredients 09-16-2013, 12:05 AM
Replies: 11
Views: 511
Posted By ghpeel
For lagers, I would recommend Dehusked/Special...

For lagers, I would recommend Dehusked/Special Carafa, it imparts less of a chocolate malt flavor than the regular Carafa. I'm guessing regular Carafa + too much crystal + 60F fermentation = Nut...
Forum: General Beer Discussion 08-23-2013, 03:42 PM
Replies: 19
Views: 1,483
Posted By ghpeel
Indeed it is!!! Just spotted it a few weeks ago,...

Indeed it is!!! Just spotted it a few weeks ago, and yes, it is still a great beer!! I am very happy!
Forum: Lambic & Wild Brewing 07-21-2013, 10:19 PM
Replies: 9
Views: 545
Posted By ghpeel
Whoah yeah, drink it all now and re-brew another...

Whoah yeah, drink it all now and re-brew another batch ASAP for long-aging. The bugs from the Orval should take that beer down to the 1.005 range within a few months. I would suggest for the re-brew...
Forum: Recipes/Ingredients 07-15-2013, 09:50 PM
Replies: 7
Views: 639
Posted By ghpeel
Something is definitely different between the...

Something is definitely different between the "lemony" descriptor and the "dill" flavor that's getting reported. I've never used it but a friend brewed a Sorachi Ace smash and it was all dill. Oddly,...
Showing results 1 to 25 of 500

 
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