Messages

1

General Homebrew Discussion / Re: Headache City

« on: July 29, 2012, 04:36:55 AM »

I dont get very many headaches unless I really tie one on... however it never fails that my wife gets them every morning after she drinks home brew whether it is mine or someone elses.

2

Beer Travel / Help finding a good place to go plz

« on: July 09, 2012, 03:06:52 PM »

I am headed up to long beach island NJ.. I have been googling for brew pub and I keep falling short.  Anyone have any suggestions.  Thx

3

Equipment and Software / barrels

« on: July 03, 2012, 05:43:59 AM »

I have been looking for a 10g oak barrel to age some stuff in.. the best I have seen them is around 180$ anybody know of any other places that might beat that price?

4

General Homebrew Discussion / Blood orange hefe

« on: June 24, 2012, 02:12:57 PM »

Could not get ahold of any real blood oranges, but they make this kick ass natural blood orange juice I planed on using. I have about 1/2 gallon of it. Gonna start with a quart added to the secondary. Anybody have any expierenct using just juice in a beer. I have only used fresh fruit or fruit puree's

5

The Pub / Re: song title game

« on: June 24, 2012, 02:10:12 PM »

bang a gong  - T rex

6

Beer Recipes / Re: some type of rypa

« on: June 18, 2012, 08:52:03 AM »

why is that??? do you feel that the flavors dont meld well?

7

Beer Recipes / Re: some type of rypa

« on: June 18, 2012, 08:16:47 AM »

I kind of figured that, I was thinking of going on the higher end like around 4lb,,, but then someone said that was way too over the top. I am looking for the rye to come through but not be the backbone of the beer.

8

Beer Recipes / some type of rypa

« on: June 18, 2012, 08:09:13 AM »

Just looking for some feedback on this grain bill to go along with it however I will be using british ale yeast, and probably some soret of english hop variety
4lb pale
4lb munich
rye not sure how much I want to use was thinking a pound should do it.

I thought that the munich would add a bit of character to the beer as a base malt and also considered adding a touch of crystal but I am undecided on that yet

9

General Homebrew Discussion / coors light tap a draft mods

« on: May 21, 2012, 06:23:51 AM »

I have watched a video as how to use the tap a draft for home brew seems fairly simple to say the least. However most of the articles I read about it involved using uncarbed beer. So my concern it that If I fill the thing with carbonated beer from my tap to take to an event and attach one of those co2 cartridges to it would that be way too much.  A buddy of mine recently did this and his stuff was foamy as heck. But we are not sure if he had all the parts put back together correctly.  We are trouble shooting the situation and was wondering if there were any helpful hints out there.

10

General Homebrew Discussion / recipe suggestions

« on: May 02, 2012, 11:20:37 AM »

just to bounce some ideas.. I am thinking of brewing a beer basic wheat maybe with a touch of crystal to it. the "flavoring" is going to be honey jasmine adding
.4oz C hop  50
.75oz jasmine 15
.75oz jasmine 5
1.5oz jasmine at flame out
thought about adding honey at the 5 minute addition.
american wheat wyeast

11

All Grain Brewing / Re: PH question

« on: April 22, 2012, 10:29:46 AM »

[/quote]

Was he measuring the pH of the sparge water itself?  Once the buffering capacity of the alkalinity is neutralized, the pH of the water will drop quickly, but this doesn't matter.  It's the total amount of acidity that matters, which is why you want to measure the pH in the mash or in your kettle, not the pH of your water.
[/quote]

Not to jack the thread so I appologize....

This was the first time I have dont this "acid" thing, my buddy said to add it directly to the sparge water, so what I am understanding is.  Do not take the ph of the acutual sparge water, take the ph of the water after mixed it in with the grains during you batch sparge?

12

All Grain Brewing / Re: PH question

« on: April 22, 2012, 09:06:19 AM »

I too have had the same issue, I just used bru n water for the first time just the other day and my ph was estimated to come in around 5.3 and it came in at 5.5.  I guess the few decimal points is not going to screw the beer up but I was curious why that happened. My initial thought was that my ph meater was off, so I recalibrated it just to make sure, and that was not the case. I do however remember my samples being a bit below the recomended range of 77f or 25c. it was more ln the 60's, so I could only guess that is why it came out off like that.  I am going to brew again on saturday and will pay a bit more attention to the temps and see if that helps any.

I dont know if this happend to you as well but I used phosphoric acid in my sparge water to drive ph down. A buddy of mine told me just to use half of the recomeneded amount of the spread sheet cause he was coming in way low... so I did and it only drove it down a few points so I added the rest waited about 15 minutes or so tested it again at the right temp both times, and it sayed the same. I did not take into account the "dead" space my kettle has due to the placement of the spout.  But I think it should of dropped it down further then it did.  Did this happen to you as well?

13

Beer Recipes / adventinus

« on: April 14, 2012, 07:58:21 AM »

Anyone have a decent clone recipe for the adventinus dopplebock?

14

General Homebrew Discussion / coffe syrup

« on: April 11, 2012, 10:21:46 AM »

Firt time poster and new member so hellow to all.  I am making a American wheat with some fruit puree used for things such as smoothies, which got me wondering what the effects on flavor would be if you used something like a coffee flavoring syrup in a beer. Ya know the fancy stuff starbucks puts in your flavored coffee's.  I have pretty good acess to the stuff and thought something like an english toffee porter would be nice.  I just wonder if it would leave that "exract flavor" behind with it.  Not sure you would want to use it in the boil or not as alot of the flavors might cook off or ferment out.