1
General Homebrew Discussion / Re: Help me improve my process (Pictures!)
« on: November 26, 2012, 11:18:27 AM »
Are the beers that don't turn out an certain style, or srm?
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2
Classifieds / Re: One off Custom 2 Vessel Fully Automated 20g System
« on: July 16, 2012, 05:35:02 AM »
Why does everyone assume I gave up? 
Sold my house, building a new house, and don't feel like storing it ... would rather build a new one in a few years.
Sold my house, building a new house, and don't feel like storing it ... would rather build a new one in a few years.
3
Classifieds / One off Custom 2 Vessel Fully Automated 20g System
« on: July 13, 2012, 08:05:04 AM »
Complete turnkey, you supply a 240v 60 amp circuit and a 20 amp 120v circuit.
What exactly do you get?
Well everything you see here minus the Flat panel tv:
Stand
Kettles
Plumbing
Electric Ball Valves (14 total I believe)
Custom Plate Chiller
Control panel including a 14" touchscreen computer
Brewtroller 4.1
All wiring
Broan SS hood with 1200 cfm 10" fan
Let me know if you have questions....
PRICE $6,000
4
All Grain Brewing / Re: Mash schedules for Lagers
« on: July 02, 2012, 05:29:23 AM »
Do we ACTUALLY know they still do, the are unbelievably tight lipped about anything they do.
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All Grain Brewing / Re: Milling Flaked Adjuncts
« on: June 25, 2012, 05:36:51 AM »
Anytime I have milled adjuncts, I ended up with a wicked stuck mash.
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General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 10:52:37 AM »
Oh, I also forgot the lagering phase... I follow the German Rule of 1 week lagering per 1 degree plato. Proper lagering time and temp seem to add that little extra something.
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General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 10:50:35 AM »Bryan,
Thanks for the recipe! Already copied and converting in to BeerTools. May have to make it this weekend......
Much of what I've been pontificating in this thread I learned from you on the Midwest Forum......
Dave
Thanks!
8
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 09:19:34 AM »
Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).
Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.
pH is a HUGE factor, not only mash pH but kettle, fermenter, and final. The Germans like low mash pH's 5.2-3, so that way when it hits the kettle you start low and want to see about 4-9-5.0 into the fermenter(drop to 4.9 with phos if not). They also like low final pH of the beer.
I won't touch too much on water because it has already been mentioned, but I prefer to use RO with enough cacl to get me to ~50 calcium. Minimal approach for me.
Here is a recipe for a Helles that has won me many awards:
Recipe: Edel Hell TYPE: All Grain
Style: Munich Helles
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM SRM RANGE: 3.0-5.0 SRM
IBU: 20.2 IBUs Rager IBU RANGE: 16.0-22.0 IBUs
OG: 1.048 SG OG RANGE: 1.045-1.051 SG
FG: 1.011 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.423 Calories: 151.6 kcal/12oz Est ABV: 4.7 %
EE%: 62.00 % Batch: 5.50 gal Boil: 8.34 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 11 lbs 6.2 oz Total Hops: 1.25 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.30 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
8 lbs 4.1 oz Pilsner (Best Malz) (1.7 SRM) Grain 1 72.5 %
1 lbs 7.8 oz Vienna Malt (Best Malz) (3.0 SRM) Grain 2 13.1 %
1 lbs 3.3 oz Chit Malt (Best Malz) (2.0 SRM Grain 3 10.6 %
5.1 oz Acid Malt (Best Malz) (3.0 SRM) Grain 4 3.1 %
Name Description Step Temperat Step Time
Dough In Add 9.67 gal of water at 125.9 F 122.0 F 0 min
Maltose Rest Heat to 145.0 F over 15 min 145.0 F 30 min
Dextrinization Re Add -0.00 gal of water and heat to 162. 162.0 F 40 min
Mash Out Heat to 170.0 F over 4 min 170.0 F 15 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.034 SG Est OG: 1.048 SG
Amt Name Type # %/IBU
0.25 oz Magnum [13.50 %] - Boil 60.0 min Hop 5 13.9 IBUs
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 6 5.0 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.10 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 9 1.3 IBUs
Sprinkle in your yeast of choice.. I prefer 830. Oh yea I only use Best Malz, so YMMV. I brewed my last one with their new Heidelberg Malt, its lagering as we speak and won't come out until September but first tastes are GREAT.
Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.
pH is a HUGE factor, not only mash pH but kettle, fermenter, and final. The Germans like low mash pH's 5.2-3, so that way when it hits the kettle you start low and want to see about 4-9-5.0 into the fermenter(drop to 4.9 with phos if not). They also like low final pH of the beer.
I won't touch too much on water because it has already been mentioned, but I prefer to use RO with enough cacl to get me to ~50 calcium. Minimal approach for me.
Here is a recipe for a Helles that has won me many awards:
Recipe: Edel Hell TYPE: All Grain
Style: Munich Helles
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM SRM RANGE: 3.0-5.0 SRM
IBU: 20.2 IBUs Rager IBU RANGE: 16.0-22.0 IBUs
OG: 1.048 SG OG RANGE: 1.045-1.051 SG
FG: 1.011 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.423 Calories: 151.6 kcal/12oz Est ABV: 4.7 %
EE%: 62.00 % Batch: 5.50 gal Boil: 8.34 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 11 lbs 6.2 oz Total Hops: 1.25 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.30 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
8 lbs 4.1 oz Pilsner (Best Malz) (1.7 SRM) Grain 1 72.5 %
1 lbs 7.8 oz Vienna Malt (Best Malz) (3.0 SRM) Grain 2 13.1 %
1 lbs 3.3 oz Chit Malt (Best Malz) (2.0 SRM Grain 3 10.6 %
5.1 oz Acid Malt (Best Malz) (3.0 SRM) Grain 4 3.1 %
Name Description Step Temperat Step Time
Dough In Add 9.67 gal of water at 125.9 F 122.0 F 0 min
Maltose Rest Heat to 145.0 F over 15 min 145.0 F 30 min
Dextrinization Re Add -0.00 gal of water and heat to 162. 162.0 F 40 min
Mash Out Heat to 170.0 F over 4 min 170.0 F 15 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.034 SG Est OG: 1.048 SG
Amt Name Type # %/IBU
0.25 oz Magnum [13.50 %] - Boil 60.0 min Hop 5 13.9 IBUs
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 6 5.0 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.10 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 9 1.3 IBUs
Sprinkle in your yeast of choice.. I prefer 830. Oh yea I only use Best Malz, so YMMV. I brewed my last one with their new Heidelberg Malt, its lagering as we speak and won't come out until September but first tastes are GREAT.
9
Yeast and Fermentation / Re: WB-06 finishing sour in wheat beers
« on: June 03, 2012, 12:57:19 PM »Really? I think it is very tart. Just don't enjoy the results from that yeast, and the tartness is part of my dissatisfaction.
Ditto to that, it took my steller 40 point hefe to bleh.
10
Yeast and Fermentation / Re: WB-06 finishing sour in wheat beers
« on: June 02, 2012, 05:49:22 AM »
Nothing other than the fact, I have a hefe on tap that was fermented at 62f(my standard procedure). I could not figure out why it was so tart, even with a maltier than normal grain bill. Its definitely not my favorite. Reading your post made me realize it was made with wb06(normally I am a hefe iv guy, but the yeast was old and I didn't have time to make a starter)...
11
Classifieds / Mega Hop Sale
« on: May 19, 2012, 02:12:17 PM »
Due to a MAJOR oversight in my last bulk order, I have a metric F-ton of extra hops, so let me pass some savings onto you! All hops are fresh (2011 crop, vac sealed) and just received from my supplier. They will come to you in 1lb increments that will be vac sealed and labeled. They will ship in a $5 flat rate priority mail box, up to 3lbs will fit in one box(great opportunity to save on shipping!). All hops are T90 pellets.
Hop Varieties:
Domestic
Cascade: 6.2% ($12/lb) (out)
Centennial Type(a blend since Centennial is non existant 70%cascade 30% Columbus)(http://www.northernbrewer.com/connect/2012/05/centennial-type-hops-for-a-shortage/) 9.7% ($12/lb) (out)
Warrior: 13.7% ($12/lb) (quantity available 12lbs)
Fuggles: 5.3% ($14/lb) (quantity available 5lbs)
Imported
German Hallertau Mittelfrue: 3.2% ($13/lb) (quantity available 25lbs)
German Magnum: 14.5% ($13/lb) (quantity available 6lbs)
German Perle: 9.7% ($14/lb) (quantity available 4lbs)
German Tettnang: 4.8% $16/lb) (quantity available 3lbs)
East Kent Golding: 4.8% ($14/lb) (out)
Styrian Golding: 4.0% ($14/lb) (quantity available 6lbs)
I can take paypal, and will most likely ship the next day.
Thanks for looking if you have any questions let me know.
Bryan
Hop Varieties:
Domestic
Cascade: 6.2% ($12/lb) (out)
Centennial Type(a blend since Centennial is non existant 70%cascade 30% Columbus)(http://www.northernbrewer.com/connect/2012/05/centennial-type-hops-for-a-shortage/) 9.7% ($12/lb) (out)
Warrior: 13.7% ($12/lb) (quantity available 12lbs)
Fuggles: 5.3% ($14/lb) (quantity available 5lbs)
Imported
German Hallertau Mittelfrue: 3.2% ($13/lb) (quantity available 25lbs)
German Magnum: 14.5% ($13/lb) (quantity available 6lbs)
German Perle: 9.7% ($14/lb) (quantity available 4lbs)
German Tettnang: 4.8% $16/lb) (quantity available 3lbs)
East Kent Golding: 4.8% ($14/lb) (out)
Styrian Golding: 4.0% ($14/lb) (quantity available 6lbs)
I can take paypal, and will most likely ship the next day.
Thanks for looking if you have any questions let me know.
Bryan
12
General Homebrew Discussion / Re: Grain storage
« on: April 30, 2012, 05:12:08 AM »
I use vittles containers, they hold 50lbs. Usplastics has them for about $19 if I remember correctly. I also use some of their other bins for my specialty grains.
13
All Grain Brewing / Re: FauxPils Faceoff
« on: April 29, 2012, 05:20:09 PM »
I'm in, great palate and a BIG lager brewer.
14
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/3 Edition
« on: February 04, 2012, 03:39:02 PM »
Finally the Harvest ale of 2011 has been brewed. I chose a Rye Pale Ale this year, showcasing my hops. FWH, Late hop, massive dry hop. I'll let you know in 6 weeks.
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General Homebrew Discussion / Re: Tasting a 137 year old beer !
« on: January 16, 2012, 11:03:57 AM »Such an amazing post!Ditto, very inspiring.
Thank you for telling the story & adding photos.
That had to be a spell-binding evening.
...So very, very cool!