406
Kegging and Bottling / Re: Epoxy Mixers in the Dip Tube ?
« on: June 25, 2010, 06:01:19 AM »
Does anyone have the McMaster part # for those mixers?
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407
Equipment and Software / Re: Kettle and weldless valve
« on: June 25, 2010, 05:55:28 AM »
For my keggle mash tun, I just drilled a hole in the center of the bottom, plugged the hole in one of those 12" domed SS false bottoms, dropped it in the bottom, and ran a 90 deg fitting w/pipe out to the edge. It's sort of up on blocks to leave room for the pipe and ball valve but - no dead space.
408
The Pub / Re: It's that time again.
« on: June 25, 2010, 05:49:03 AM »
Apparently, If his brewery is not there, there's not much incentive to stay!
409
General Homebrew Discussion / Re: Muslin Hop bags hinder utilization?
« on: June 23, 2010, 10:24:42 AM »
Do you use pellets, whole, or combination?
410
General Homebrew Discussion / Re: Muslin Hop bags hinder utilization?
« on: June 23, 2010, 09:46:37 AM »
Do you guys weight the hop bags to the bottom of the kettle or just free range 'em.
Dave
Dave
411
All Grain Brewing / Re: Siphoning wort into Counterflow wort chiller
« on: June 22, 2010, 01:07:06 PM »
You might try hanging the CFC on one of the pot handles so the column of fluid PULLS through the chiller instead of trying to push through it. There is probably not enough pressure on the high side of the siphon to overcome the resistance of the CFC tubing. I can't tell if the coil is big enough, but you could even put the pot in the middle of the CFC.
IMO it took great big brass b@11s to lift a pot of boiling wort that high. (Unless you are 6'8" or so.)
Dave
IMO it took great big brass b@11s to lift a pot of boiling wort that high. (Unless you are 6'8" or so.)
Dave
412
Ingredients / Hallertauer Taurus
« on: June 21, 2010, 07:30:51 AM »
I was cruisin' the web last night and ran across Hallertauer Taurus hops. Has anyone tried this. Seems very similar to Magnum.
Dave
Dave
413
Ingredients / Re: Using real chocolate
« on: June 18, 2010, 12:59:24 PM »I haven't tried cocoa powder, that sounds good dak0415... and I want to make a nice holiday beer, got a recipe you would share?Recipe: Mocha Porter #7
Brewer: Dave Koenig
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 15.00 gal
Estimated OG: 1.060 SG
Estimated Color: 32.6 SRM
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
15 lbs Pale Malt (2 Row) UK (1.8 SRM) Grain 62.50 %
3 lbs Munich I (Weyermann) (7.1 SRM) Grain 12.50 %
2 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 8.33 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.17 %
1 lbs Chocolate Malt (450.0 SRM) Grain 4.17 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.08 %
8.0 oz Roasted Barley (450.0 SRM) Grain 2.08 %
46.00 gm Pearle [8.20 %] (90 min) Hops 20.8 IBU
43.00 gm Goldings, East Kent [7.20 %] (30 min) Hops 12.2 IBU
28.00 gm Fuggles [4.20 %] (15 min) Hops 3.0 IBU
0.26 tsp Super Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
0.50 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 oz Cocoa (Secondary 7.0 days) Misc
28.00 gm Chalk (Mash 60.0 min) Misc
British Ale (White Labs #WLP005). Make 4L starter each or pitch on 1/2 slurry from previous batch.
This yeast needs enough to finish in 3 days, then rouse yeast for 2 more days.
Mash Schedule: RIMS Mash, 152 deg , Batch Sparge
Total Grain Weight: 24.00 lb
----------------------------
RIMS Mash, 152 deg , Batch Sparge
Step Time Name Description Step Temp
60 min Saccrification Add 8.00 gal of water at 163.0 F 152.0 F
Last Xmas I made this and added the 2oz of cocoa to one carboy and 1 lb of honey to the other, Called that one Santa's Little Helper (6.2% ABV). That one was REAL popular too!
Dave
414
General Homebrew Discussion / Re: Lagering on or off yeast?
« on: June 18, 2010, 09:09:34 AM »dak0415,I would guess aging out of some sulfur compounds, I don't know, that's why I'm asking you guys!
If you filter (presumably to remove the yeast and colloid-proteins that may cause haze) and keg, then what is the reason for lagering for 6-8 weeks in the keg? What is happening then (and how)?
415
General Homebrew Discussion / Re: Lagering on or off yeast?
« on: June 18, 2010, 08:04:27 AM »
You misunderstand. I don't mean leaving it in primary to lager. I mean, lager in secondary, or filter and lager in the keg for 6-8 weeks.
416
General Homebrew Discussion / Lagering on or off yeast?
« on: June 18, 2010, 07:09:36 AM »
Just wondering what the experts have to say. Rack to secondary for a couple of weeks at 32 deg. Filter-->keg, carbonate and ignore for 4-8 weeks at 32 deg or leave in secondary for 6-8 weeks. I'm talking Lite Lager, german pils and Oktoberfest (<1.055 OG), not Dopplebocks.
Dave
Dave
417
Ingredients / Re: Using real chocolate
« on: June 18, 2010, 06:41:40 AM »
Ok, I've been watching this now for a while and I am forced to add my .02. I read somewhere (old brewing wives tale) that something in cocoa inhibits yeast performance in some way. I tried cocoa (always the Hersheys baking cocoa powder, baking cocoa powder is defatted, the bars are not) in the last 5 min of the boil. 1 oz by weight per 5 gal. It was ok. I then tried varying amounts in secondary, wetted by vodka so it would dissipate without clumping.
The base recipe was always a mocha porter, so I was looking for more of a subtle flavor to complement the roasted barley. The best has been - 2 oz by weight in secondary for 7 days. I guess the vodka helps extract the flavor. The effect was a very smooth cocoa flavor, but it did leave a lot of crap in the keg. Very popular at Xmas time.
Dave
The base recipe was always a mocha porter, so I was looking for more of a subtle flavor to complement the roasted barley. The best has been - 2 oz by weight in secondary for 7 days. I guess the vodka helps extract the flavor. The effect was a very smooth cocoa flavor, but it did leave a lot of crap in the keg. Very popular at Xmas time.
Dave
418
Kegging and Bottling / Re: Beer Gun vs. CP Filler
« on: June 16, 2010, 07:44:56 AM »Another option is the picnic tap with the short racking cane tube:
http://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/
This costs you nothing if you already have a picnic tap and some broken racking cane.
I love this set-up. Key is to bottle when the beer is at ~32-34F and to keep the bottles at the same temp. Then you push the beer into the bottles with about 2-3 psi. Cap on foam and you are done.
Kai
+1 on this. If I'm bottling for competition, I purge the bottles with CO2 first, otherwise I just fill from a sanitized picnic tap. Now, if I was bottling 2 cases....
Dave
419
Beer Recipes / Re: What is more appealing to you? Hersbrucker or Mt Hood/Crystal
« on: June 14, 2010, 02:07:49 PM »
Mt. Hood has a piney character that I don't care for. Haven't tried Vanguard but made a Lite American Lager with Liberty and it was fantastic. I've made Oktoberfests with Liberty and Tetnang and they were great too.
Dave
Dave
420
Equipment and Software / Re: Propane Burners
« on: June 14, 2010, 05:04:23 AM »
You can easily convert a NG burner to propane but no necessarily the other way around. Something to do with the design of the jet requires the higher pressure of propane to suck enough air through the venturi. Check this out for a cheap NG burner.
http://www.cpapc.com/store/23-Tip-Round-Nozzle-Jet-Burner-natural-gas-P469C244.aspx
http://www.cpapc.com/store/23-Tip-Round-Nozzle-Jet-Burner-natural-gas-P469C244.aspx