Messages

1471

All Grain Brewing / Re: single temp infusion

« on: April 04, 2011, 11:50:18 am »

I was in the same camp as you a couple months ago and so here are my thoughts.
Regardless of the style of mashing/sparing you intend to do, you're gonna need a large pot to boil in, ingredients, a way to boil the wort and heat water etc.  So the only difference that I can see is the initial cost outlay for a system to try single infusion mashing.  Basically, I spent $50 on a cooler and braided line as outlined on Denny's site.  That's about all I can think of that I spent that I wouldn't need regardless.  To me, it is so simple and easy that I'd spend the $50 and start this way and then you can see what you think. 

Best part of it for me was that it has taught me a lot of the basics of all-grain without being overly complicated.  It may be the last method I try or just a stepping stone to something else but regardless, I am very glad I took this step. 
I've brewed 3 all grain beer so far and only the first has been tasted but it is very, very good.  Better than any extract beer so far but I am sure many others could brew better extract beers.  And I admit, there's a bit of personal pride in the taste just because I was able to do the entire process myself. 

I've also found it very easy to get better with this method.  My first beer was 65% efficiency, my next 83% and my last 87%. 
I may not have the best or final system yet but this is darn good way to get experience with all grain for a minimal capital outlay and what you learn with this approach will undoubtedly help you as you move further.
Hope that helps.

1472

All Grain Brewing / Hopping a California Common

« on: April 02, 2011, 10:47:32 pm »

This question is hidden in another thread but judging by the lack or responses, I'm guessing it isn't to apparent.

So, I'm hoping to do a California Common tomorrow with Wyeast 2112, 9 lbs MO, 1 lb C40 and Northern Brewer hops.
I'm not that happy with the balance on my last few beers despite not using that much hops.  What would you recommend for good balance with distinct but not dominant hop character? 
I'm considering 1 oz @ 60 (AA7., 1/2 oz at 15 and 0 at flameout.  The BJCP guidelines I found on line didn't really give me a lot of direction when it came to hop flavour and aroma, just that it should be fairly bitter.  The last few beers I've done have been pretty bitter and although I like them, my wife is looking for more balance and malt and less hops.  This isn't going into any contest, just my belly.
Thanks

1473

Beer Recipes / Re: Maris Otter in a Steam Beer?

« on: April 02, 2011, 03:56:34 pm »

Hardness is 214, sulphates are 37 mg/L

1474

Beer Recipes / Re: Maris Otter in a Steam Beer?

« on: April 02, 2011, 10:34:32 am »

I'm gonna give this a shot but I wanted some opinions on hopping schedule.
I normally don't venture far from 1 oz at 60, 1 oz or less at 15, 1 oz or less at flameout.  I'm finding my beer to be a bit unbalanced and lacking in malt character with the hops dominant.
My last brew was 25 g at 60 (not quite an ounce), 15 at 15 and 15 at flameout.  We'll see how that goes.

But, since I'm going to do this before I get a chance to taste the last batch, I'm wondering what you all suggest for a hopping schedule for this.  I'm looking to get some bitterness but not an overwhelming amount as well an appropriate amount of hops flavour and aroma.  I checked the BJCP guidelines and they definitely discuss the bitter aspects of the style but not a lot about how much flavour or aroma you should expect in the style.  I'm not going to be entering any competitions but I'd like to get more maltiness and less dominance from the hops while still being close to the style.

I'm thinking 1 oz of NB hops (AA7. at 60 min, 1/2 oz at 15, no aroma hops.

I checked the recipe wiki for an Anchor clone but didn't find anything.  A search found too much...

1475

All Grain Brewing / Thanks Everyone

« on: March 31, 2011, 05:48:10 pm »

I mentioned this in another post but it's sort of buried so I wanted to thank everyone who gave me advice on my first all-grain.  I tried it out last night with some friends and I have to say that I think it's pretty good.  Sure, there's lots of room for improvement but I'm sure that will come with experience. 

In particular I want to thank Denny for all his advice on batch sparging, Tschmidlin for his advice on starters and Euge for his real-time PM advice when things weren't going perfectly.  But also I wanted to thank all of you who weighed in with advice and encouragement. 

Thanks again.
ps.  This beer is a little sneaky.  Goes down very smooth but it certainly crept up on us last night.  Three guys went to work today with headaches.  Must be the water I used...

1476

General Homebrew Discussion / Re: Steeping Grains

« on: March 30, 2011, 11:48:29 am »

Just make sure you take them all out before you boil (strain if you have to).  I had bad advice my first few batches (not from here) and left the grains in while boiling.  Very, very cloudy beer.  Course, I still drank it...

1477

The Pub / Re: Getting sick of all these movie franchise 'Reboots' and remakes

« on: March 30, 2011, 08:24:45 am »

The problem I have - and I always have one - is that there is so much reliance on CG effects now.  Just because you can do something doesn't mean you should.  A movie is a classic, even if it's dated, and just because you can make flashier effects doesn't mean you can make it a better movie (I give you the "last" 3 Star Wars movies and Lucas' upgrades to the originals as examples).  

It's all about money.  You saw it in the theater so maybe your kids will go see it and they can cash in on the idea once again.  

I would never want to see Strange Brew re-done.  Best line - "My brother and I used to think drowning in beer'd be like Heaven.  Now he's not here and I got two soakers...this isn't Heaven, this sucks!"

1478

Beer Recipes / Re: Maris Otter in a Steam Beer?

« on: March 30, 2011, 06:41:40 am »

Thanks everyone.  I'm gonna try it.  Mostly because that's all I have but partly because it wasn't a unanimous "DON'T".  I don't have access to rye malt right now either so it's gonna be 9 lbs MO, 1 lb crystal 40 and Northern Brewer hops.  Wish me luck.

1479

Beer Recipes / Re: Red IPA - what do you think?

« on: March 30, 2011, 06:39:53 am »

So if I wanted to add a reddish tinge to a bitter, you're suggesting steeping instead of mashing the black malt?  I was going to add 2 oz of black patent to my mash but after reading this I'm reconsidering and maybe I'll do like the OP and steep it in the sparge water before I sparge.  Could I add the BPM to the mash tun after I collect the first runnings?  Would the sparging draw out enough colour (read:  I have no grain bag)?

1480

Commercial Beer Reviews / Re: Dogfish Head 60 Minute IPA

« on: March 30, 2011, 05:37:05 am »

You have no sympathy from me. Gas here is €1,40 per liter - about $7.50 per gallon.

I thought we had it bad here at $1.25 per liter.  Still around $5 a gallon but $7.50...wow! 

1481

All Grain Brewing / Re: % Extraction and help getting OG right

« on: March 29, 2011, 07:01:47 pm »

If you're wondering how it turned out, here's what I have to report.
The beer itself is pretty cloudy.  Probably a lot of that is due to large amount of hops that I ended up with in the primary.  I didn't think too much about that when I was preparing my tools and so I wasn't really ready when it came time to put it into the primary.

The beer tastes pretty good.  Surprisingly bitter given the hops (1.5 oz of EKG at 60 mins for bittering).  Also, the beer seems quite thin.  If I had to guess why, I'd suggest that my mashing temp was probably lower than I thought and I have decided not to use the thermometer that I used with this batch again.  I'm guessing that if I can get up to 152/153 with the next brew it may be better (lower temp gives more attenuation doesn't it?).  Also, I am going to up the crystal slightly and drop the EKG volume at 60 mins. 

Despite these little glitches, it tastes pretty darn good to me even though it's not gonna win any contests.  It's been a dream of mine for almost 20 years to get to all grain brewing and no that I've tried it, I'm hooked. 
Thanks once again for all the advice and support along the way.  Especially to Euge, Denny and Tschmidlin.  Really appreciate the advice.

1482

General Homebrew Discussion / Re: What's Brewing This Weekend? - 4/1 Edition

« on: March 29, 2011, 05:44:59 pm »

Tomorrow I'm making a second attempt at an all grain ESB.  9lbs MO, 1 lb crystal 40, EKG hops only for now (1 oz @ 60, 1/2 oz @ 15, 1/2 oz at flameout).  This is the one I'm working on doing over and over to try to perfect.  Lowering the grain bill and hops a bit and re-using the yeast so it should be different but hopefully good. 

I put the first edition in the keg on Monday and it has just enough bubbles today that I could probably force myself to drink another glass (gotta try it to see how it's coming, right?).  Still more bitter than I expected with 1.5 oz at 60.

Then, Friday (work depending) I've got plans for a Steam-style.  Starter (Wyeast 2112) was started this afternoon.  Planning on the exact same grain as above and switching up the hops for Northern Brewer. 

Then, I'm out of carboys and sadly, must stop.  It's pretty hard to get ahead but I'm trying to get at least 3 kegs on the go.  Pick up my new (used but free) freezer on Saturday so that's next.

1483

Extract/Partial Mash Brewing / Re: Cervesa Recipes?

« on: March 29, 2011, 02:10:00 pm »

Man, the guys very first post and you're hacking on his choice of styles...   Shouldn't we be nurturing him and slowly guiding him to new styles that build on this and expand his beer horizons...

If you don't have temperature control for a lager, maybe you could do a "mock" cerveza.  There is a thread going already about mock pilsener that might work for you.

1484

Yeast and Fermentation / Re: Is this enough yeast?

« on: March 29, 2011, 02:05:24 pm »

Shooting for around 1.050 to 1.060.  Doing my calculations for 1.055 but I'm still all over the board on extraction efficiency so anywhere in that range will be fine with me. 

For 1.100 do you just pitch into 5 gals of straight molasses?

1485

Yeast and Fermentation / Is this enough yeast?

« on: March 29, 2011, 12:19:03 pm »

This is my first attempt at washing and re-using yeast.  I screwed it up a bit the first time so I went back and re-washed what was left in the jug (it had been kept cold and covered and should be as clean as it was or as any starter I've made so far).  Now I have this at the bottom of a pint mason jar.  Is this enough yeast to pitch directly or should I make a starter?  I got this on Tuesday and was going to brew tomorrow.  It's been kept at about 34F since I washed it.  Please let me know if you think this would be enough.
Thanks