tag:blogger.com,1999:blog-3537147682557117770.post1281341747964892133..comments2008-01-01T12:20:39.341-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3537147682557117770.post-36131458892127544282008-01-01T12:20:00.000-06:002008-01-01T12:20:00.000-06:00

Thanks for your input carpetguy,I somewhat agree. While experimentation at this level can get very tedious and time consuming, if the project is designed well enough, the outcome is great for learning. When it comes to secondary flavor additions, I now know what to do with the ingredients (& similar ingredients) I've tried. And I'm getting a better handle on how other ingredients play a role in

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-62424140781204135372008-01-01T02:56:00.000-06:002008-01-01T02:56:00.000-06:00

Hey Guys,I have known several brewers that do the 1 gallon batches for tests, but as you stated, you get a better control from brewing a 5 gallon base, then steeping a few specialty grains to make different styles. I have only one problem with that, I like my homebrew too much and a 1 gallon batch would just make me mad, it woud run out too soon! Thats just my 2 cents. Anyway, love your site, I

CarpetGuyhttp://homebrewfanatic.com/blog2noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-77100709840172841172007-12-26T18:05:00.000-06:002007-12-26T18:05:00.000-06:00

Brian,Sounds pretty good. I'm planning to brew my first lager of the season on the 6th. It will be an attempt to recreate the base copper lager I made for all the secondary flavorings. I thought the base beer was very good, and I want a bunch of that for early Spring. You are more than welcome to join in.I will email you regarding availability. Also, I'd like the chance to buy you a pint of Half

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-55873524002670510432007-12-25T17:50:00.000-06:002007-12-25T17:50:00.000-06:00

I dont really have any specific plans per se so far, but am looking forward to experimenting with my first lager batch. Lets get together for it!Let me know if you have a 1/2 day available at any point and we will certainly hook back up and brew!Merry Christmas to you and your readers!Salute!Brian

Brianhttp://www.blogger.com/profile/02776063783989023540noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-53209454976472585282007-12-24T17:09:00.000-06:002007-12-24T17:09:00.000-06:00

the bearded brewer,I think I could have written even more details, so I may revisit this topic later on. For now, I like the continuing dialog.Unless the shelves in the frig are set very wide, the air-locked jugs are too tall. It could fit into the frig with a special hose/pipe going from a stopper, through the grill of the shelf, and then an airlock fitted.For the Citrus Lager, I used a potato

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-80548024668296877702007-12-24T15:48:00.000-06:002007-12-24T15:48:00.000-06:00

Thanks Kevin. I appreciate it. Good question.Tell you the truth, I have not worried about yeast volume. I simply pitch a pack of yeast (dry or liquid), or some slurry (1/4-1/2 cup). I've found much shorter lag times pitching starters or reusing yeast cakes into full batches.Lets say you went with the recommended 2 packs/tubes of liquid yeast for 5.5 gallons of 1.048 OG wort. Then you could split

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-42965400608992094872007-12-24T14:44:00.000-06:002007-12-24T14:44:00.000-06:00

Ted- thanks for posting such indepth info. I think I'd like to try to some smaller batches and that sounds like the perfect way. Plus for doing some lagers or bocks, it would be easy to fit a smaller vessel in a fridge.- As for your citrus lager, how did you use your rinds. I made a beer using a cheese grater and rinds in the secondary. I had a similar reaction that you did, the cirtus was nice

The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-76906154207623338722007-12-23T22:33:00.000-06:002007-12-23T22:33:00.000-06:00

Fantastic post. That is why I read this blog. Also it's about beer.I had a few questions, but I forgot all but one. I was wondering about yeast. If you are brewing one of these as a drinkable batch, as opposed to a starter, do you pitch a normal amount of yeast? Meaning, do you pitch a whole packet or smack pack or whatever, or do you use a smaller amount somehow? I've heard that

Kevinnoreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-27665824304494354402007-12-23T21:35:00.000-06:002007-12-23T21:35:00.000-06:00

Hi Brian,Sure as heck-fire I have some advice. Have fun and play around with any secondary flavoring you want! Just remember to keep it moderate in proportion, cause a little goes a long way in those 4 liter jugs.For mine (post on Feb 1st, 2007), I went with a golden base lager recipe, using up some old flavor malts and hops. The flavorings had to pair with that base recipe. I also kept one w/o

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-70679319072828272642007-12-23T19:49:00.000-06:002007-12-23T19:49:00.000-06:00

Hey Ted,I think I'm going to try to follow suit here and get experimental this winter season. If I recall correctly you were experimenting with splitting up a lager batch last year, any words of advice on that front? Cheers!Brian

Brianhttp://www.blogger.com/profile/02776063783989023540noreply@blogger.com