1
Ingredients / Comet hops
« on: March 26, 2013, 09:21:56 AM »
Have any of you used Comet hops, what are your thoughts? I purchased a pound of 2012 whole and I'm now having second thoughts.
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Classifieds / 4Sale Johnson A419 & Plate Chiller
« on: March 19, 2013, 03:40:46 AM »
I have a Johnson A419 digital controller and a 30 plate long plate chiller for sale. I'm asking $45 + shipping for the controller and $90 + shipping for the chiller. The chiller has garden hose and 1/2" hose barb fittings; I don't like threads on the wort side. Both unites are in like new condition. Pm me for a shipping quote or pics.
3
All Grain Brewing / Mashing with Rye
« on: March 09, 2013, 10:50:20 AM »
I'm brewing a Rye APA tomorrow morning. I surfed around and found the gelatinization temp
rang; but what is the required time/duration for gelatinization to complete. I'm debating if I
need to cook it or just do an extended mash? With other adjuncts in the past, I just mashed
until I hit the pre-boil gravity and all was good.
rang; but what is the required time/duration for gelatinization to complete. I'm debating if I
need to cook it or just do an extended mash? With other adjuncts in the past, I just mashed
until I hit the pre-boil gravity and all was good.
4
Yeast and Fermentation / Wild bugs & pH probe?
« on: December 23, 2011, 09:54:21 AM »
I'm a wild brew light weight, but I'm realizing I'm brewing more and more of them. My
question is do the brewers who manage their pH, have a wild bug dedicated pH probe?
Given the contact time and then I Starsan it; what are the risk? I cleaned and
recalibrated the probe after the Starsan routine. Will the bugs persevere?
question is do the brewers who manage their pH, have a wild bug dedicated pH probe?
Given the contact time and then I Starsan it; what are the risk? I cleaned and
recalibrated the probe after the Starsan routine. Will the bugs persevere?
5
Yeast and Fermentation / Lacto Starter
« on: December 11, 2011, 07:28:22 AM »
Would anyone have a tried and true process for settling lacto in a starter?
6
All Grain Brewing / BIB; what does that bag look like?
« on: November 07, 2011, 08:57:48 AM »
I will be giving BIB a go in a couple of weeks. What mesh would you recommend? I will
be doing it in a 15 gallon Polorware with a false bottom. So, what about the medium
nylon mesh and 18.75" x 19" at Northern Brewer? Not having seen the fine mesh, I would
think it's probably a little too fine and would risk plugging up.
be doing it in a 15 gallon Polorware with a false bottom. So, what about the medium
nylon mesh and 18.75" x 19" at Northern Brewer? Not having seen the fine mesh, I would
think it's probably a little too fine and would risk plugging up.
7
General Homebrew Discussion / ProMash -> BeerSmith 2
« on: July 11, 2011, 05:42:28 PM »
I know this is a well ridden horse, but is their a reasonable way of migrating MY recipes
from ProMash to BeerSmith v2.0.40? Will BeerSmith v2.0 import xml? Or, will I be entering
them one brew at a time?
from ProMash to BeerSmith v2.0.40? Will BeerSmith v2.0 import xml? Or, will I be entering
them one brew at a time?
8
Ingredients / What oats for best silky mouthfeel?
« on: May 25, 2011, 10:18:51 AM »
I'm looking for recommendations on what type of oats will provide the best
(most) silky mouth feel for a vanilla stout?
(most) silky mouth feel for a vanilla stout?
9
Other Fermentables / Cider Apple Variety Blending
« on: February 05, 2011, 07:06:10 AM »
I have made two batches of cider last fall, a natural dry and one ever so slightly backsweetened. They actually
are turning (3.5 mths old) out better than I had anticipated. In preparation for next fall, I would like to blend and
press my own cider. So, I would appreciate any advice, comments or data concerning blending ratios, apple
varieties and any other pertinent info. I'm located in central WI and Door County has numerous orchards, which
makes apple retrieval fairly easy. As a result, I wold not be interested in cider apples grown in England or Zimbabwe.
Thanks
are turning (3.5 mths old) out better than I had anticipated. In preparation for next fall, I would like to blend and
press my own cider. So, I would appreciate any advice, comments or data concerning blending ratios, apple
varieties and any other pertinent info. I'm located in central WI and Door County has numerous orchards, which
makes apple retrieval fairly easy. As a result, I wold not be interested in cider apples grown in England or Zimbabwe.
Thanks
10
All Grain Brewing / Bookend APA Water? Ya
« on: January 16, 2011, 10:53:09 AM »
Would anyone be interested in taking some time to take a look at my APA water profile and
provide some CONSTRUCTIVE comments? The grain/hop bill is what tastes best for ME. But
having a well 124' into granite, it provides some hardy water. It tastes great for drinking, but as
a brewing liquor, it needs some tweaking. Here is where I'm currently at with EZ Water:
Bookend (FWH/Steeped & Dry Hopped) APA
6 Gallon Batch
OG:1.054
IBU:35.9
Starting Water(ppm):
Ca:52.8
Mg:24.4
Na:7.8
Cl:5.5
SO4:12.2
CaCO3:231
Mash/Sparge Vol(gal):5.5/3.5
RO or Distilled %:0%/0%
Total Grain (lb):11
Non-Roasted Specalty Grain:0.5 Lb
Beer Color:6.3 SRM
Adjustments (grams) Mash/Boil Kettle:
CaSO4:2/1.3
NaHCO3:1/0.6
NaCl:1/0.6
Lactic Acid (ml):3.5 Mash only
Mash Water/Total water(ppm):
Ca:75/75
Mg:24/24
Na:40/40
Cl:35/35
SO4:66/66
Cl to SO4 Ratio:0.53/0.53
Alkalinity (CaCO3):62
RA:-5
Estimated pH:5.51
provide some CONSTRUCTIVE comments? The grain/hop bill is what tastes best for ME. But
having a well 124' into granite, it provides some hardy water. It tastes great for drinking, but as
a brewing liquor, it needs some tweaking. Here is where I'm currently at with EZ Water:
Bookend (FWH/Steeped & Dry Hopped) APA
6 Gallon Batch
OG:1.054
IBU:35.9
Starting Water(ppm):
Ca:52.8
Mg:24.4
Na:7.8
Cl:5.5
SO4:12.2
CaCO3:231
Mash/Sparge Vol(gal):5.5/3.5
RO or Distilled %:0%/0%
Total Grain (lb):11
Non-Roasted Specalty Grain:0.5 Lb
Beer Color:6.3 SRM
Adjustments (grams) Mash/Boil Kettle:
CaSO4:2/1.3
NaHCO3:1/0.6
NaCl:1/0.6
Lactic Acid (ml):3.5 Mash only
Mash Water/Total water(ppm):
Ca:75/75
Mg:24/24
Na:40/40
Cl:35/35
SO4:66/66
Cl to SO4 Ratio:0.53/0.53
Alkalinity (CaCO3):62
RA:-5
Estimated pH:5.51
11
Kegging and Bottling / Kegged Pale Ales & More Head?
« on: October 12, 2010, 06:08:22 AM »
Looking for some insight into why kegged pale ales have more head than ales
with the same carbonation? I always have a pale ale on my 3 tap frig and end
up with a 1/3 glass of foam, using 10.5 psi and 7 feet of 3/16 bev tubing. All my
other ales pour fine with no change in the system. I have tried tweaking every
aspect of my tap system; is it just the nature of the beast?
with the same carbonation? I always have a pale ale on my 3 tap frig and end
up with a 1/3 glass of foam, using 10.5 psi and 7 feet of 3/16 bev tubing. All my
other ales pour fine with no change in the system. I have tried tweaking every
aspect of my tap system; is it just the nature of the beast?
12
General Homebrew Discussion / Twin Cities Brewery Tour
« on: June 08, 2010, 05:13:39 AM »
Anyone know where the bus pickup point is and at what time for the Twin Cities
Brewery tour? I assume the Sheraton Bloomington Hotel.
Brewery tour? I assume the Sheraton Bloomington Hotel.
13
All Grain Brewing / Torrified Wheat & Munich
« on: February 24, 2010, 07:49:12 AM »
Will 60% Munich convert 40% Torrified Wheat? I'm putting an American
Cherry Wheat together for the girls; any suggestions/comments?
Batch Size (Gal): 6.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.054
Anticipated SRM: 7.6
Anticipated IBU: 30.8
Brewhouse Efficiency: 83
Wort Boil Time: 60
55.6 Munich Malt
40.0 Wheat Red Torrified
4.4 Crystal 40L
21 grams Magnum Whole 11.20 23.9 45 min
7 grams Amarillo Whole 8.60 4.2 21 min
7 grams Cascade Whole 5.75 2.8 21 min
WYeast 1056
Sacc 148F 60 min
6lbs Sour Cherries - end of primary
Ferment 68 F
Cherry Wheat together for the girls; any suggestions/comments?
Batch Size (Gal): 6.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.054
Anticipated SRM: 7.6
Anticipated IBU: 30.8
Brewhouse Efficiency: 83
Wort Boil Time: 60
55.6 Munich Malt
40.0 Wheat Red Torrified
4.4 Crystal 40L
21 grams Magnum Whole 11.20 23.9 45 min
7 grams Amarillo Whole 8.60 4.2 21 min
7 grams Cascade Whole 5.75 2.8 21 min
WYeast 1056
Sacc 148F 60 min
6lbs Sour Cherries - end of primary
Ferment 68 F
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