Messages

16

All Grain Brewing / Re: Mash Tun: Temperature Uniformity

« on: March 10, 2013, 02:43:24 am »

Thanks everyone

17

All Grain Brewing / Re: Mashing with Rye

« on: March 09, 2013, 03:50:11 pm »

You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.

Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.

18

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.

19

Equipment and Software / Re: A New Mash Chemistry and Brewing Water Calculator

« on: February 01, 2013, 08:32:45 am »

First, thanks Kai for your support and effort for the homebrew community. Before trying Martin's spreadsheet when it became available; I tried most of the popular water calculators with  mixed results. Would you consider elaborating on the contrasts between you're calculator and Martin's?

In the past, I have done some side by side 2.5 gallon batches; where the only difference was the "seasoning" of the water by different calculators. So far, Martin's calculator has been the most reliable for ME.

For reference, I live in NE Wisconsin and have a 125' well, with 83' of it in red granite. So, if I make a low SRM beer and not adjust the water, it's taking a one way trip to the back yard.

20

Ingredients / Re: Rahr Base Malts and Bru'n Water

« on: January 27, 2013, 08:47:52 am »

Thanks Martin, is their a way to import the data form an older version of Bru'n Water into the current version? Or, is their a quicker way of accomplishing that, then by doing it manually?

21

Yeast and Fermentation / Re: The skinny on Denny's 1450

« on: January 10, 2013, 06:21:45 am »

I have made 7 batches over the last year or so with 1450 at 65 & 68 F. For ME, 1450 provides a very good
mouth feel; but was always slow in fermenting and very slow dropping out. IMO, it's a lazy yeast.

22

General Homebrew Discussion / Re: 13 Years of Zymurgy Now Online!

« on: December 26, 2012, 07:42:50 am »

That is great. A Zymurgy discography would be nice; I'd buy one.

23

General Homebrew Discussion / Re: Christmas Presents

« on: December 26, 2012, 07:39:59 am »

A new Auber PID with a timer for my liquid fermentation chamber. The Ranco will be going
to the son-in-law.

24

Ingredients / Re: Dry Hopping research - Interesting

« on: December 11, 2012, 09:54:49 am »

I started torpedoing my hoppy ales about six months ago. Now, almost all of my ales get the treatment. I have tried ALL the techniques to get hop aroma and flavor into beer and for me, nothing compares to a torpedoed ale. The torpedo process also filters, my hoppy ales are now almost bright.

Can you describe your torpedo set up? Pictures would be great.

Sure, if you email me, I can attach a pic of my v1.0 hop rocket and v2.0 whole house filter housing (more hop complicity) utilized as a torpedo. I'll outline how I sanitize, purge with co2 and plumb it with a corny.

25

Ingredients / Re: Dry Hopping research - Interesting

« on: December 11, 2012, 06:29:51 am »

I started torpedoing my hoppy ales about six months ago. Now, almost all of my ales get the treatment. I have tried ALL the techniques to get hop aroma and flavor into beer and for me, nothing compares to a torpedoed ale. The torpedo process also filters, my hoppy ales are now almost bright.

26

Ingredients / Re: Spruce Tips

« on: December 11, 2012, 06:21:33 am »

Volume measurements are more consistent than weight measurements for spruce tips because the moisture content of the tips can vary widely.  Use a quart or so (you can use less if you want) in the boil for 60 minutes - sitka spruce tips will give you a delicious citrusy flavor, douglas fir tips are similar.  Not sure about other trees.

Tom, are speaking form experience with a 60 minute addition? If so, which brewery's product would you compare it to? Have you or anyone you know, experimented with other addition techniques? I.E. First Wort Sprucing, late, whirlpool & Dry Sprucing. I plan on doing my first Spruce ale next summer when the tips are fresh in NE Wisconsin. Until sound advice convinces me otherwise; I plan on doing spruce the same way I do all my hoppy ales; FWH and then torpedo.

27

Equipment and Software / Re: Is there a small, cheap, good quality glycol chiller out there?

« on: December 04, 2012, 04:04:53 pm »

EBay, it took some time. I did end up finding a small unit (drinking fountain/bubbler) for $49 + shipping.

What brand/model is it?  I'm interested.

Tom, send me an email and I will send the info and a pic.

28

Equipment and Software / Re: Is there a small, cheap, good quality glycol chiller out there?

« on: December 04, 2012, 09:44:11 am »

EBay, it took some time. I did end up finding a small unit (drinking fountain/bubbler) for $49 + shipping.

How is that working out?

Works well, I have had it over 4 years with no problems. I use it on a liquid fermentation chamber I built. Liquid, not air; liquid has a much higher thermal coupling. I use the chiller to cool obviously and a ss heating element to do the heating with a PID and RTD doing the controlling. A small aquarium magnetic drive pump recirculates the water when heating or cooling is required. The Mrs likes not having carboys setting in different temp zones around the house. Win Win

29

Equipment and Software / Re: Is there a small, cheap, good quality glycol chiller out there?

« on: December 04, 2012, 04:58:46 am »

EBay, it took some time. I did end up finding a small unit (drinking fountain/bubbler) for $49 + shipping.

30

Equipment and Software / Re: Digital refractometer

« on: December 04, 2012, 04:46:03 am »

Well, overkill for homebrewing is in the eye of the beholder.  I like to think I'm spending the money I saved by not buying a sabco system.

I've had problems with using refractometers in the past. Multiple readings giving me multiple results. So I've stuck with the hydrometer.

Well said; I have one of those and like it. I also have a Milwaukee brand bench pH meter. Both are not required to make beer. If your personal intent is to make beer as cheap as possible; equipment such as this is not for you.

On the other hand;a significant number of individuals who have developed their craft to a high degree. Have a high degree of appreciation for their tools and as a result; have acquired high quality tools. I have my grand father's hand tools he used to make furniture. My son will get them when I can no longer use them. It's how it has been done.

My grandfather made his own wood plane; I made my own stainless steel kettle and automated MIAB rig.