Messages

16

All Grain Brewing / Re: Water PH

« on: April 27, 2011, 09:14:15 am »

Our water comes stright from the Nebraska Aquifer (basically a lake that lies under most of the state).  They don't add a thing to it so in all reality, it's like well water.  I'll try to get more info from the city water works  to see what's up.  The water tastes great and I'm brewing some great beers, mostly brown ale, stouts and porters.  I want to get some Wheat beers done and an IPA and I knew the hardness and PH would affect those more than the darker ones.  Our whole house is piped for soft water other than the spigot outside (which I get my water from). 

I was always using the "if the water tastes good, then use it" way to brew, but I just want to see if my brewing water could be better.

And yes, the kit I use is a swimming pool test kit, but it works for any water of course.

17

All Grain Brewing / Water PH

« on: April 26, 2011, 08:05:38 pm »

I bought some water testing strips, HTH 6 way test strips to be exact.  My PH reading from the tap read about 7.8-8.4.  What would be a good "addition" to help get the PH down in my mash?  The water is also about 200-300 ppm for total hardness, no chlorine present, 240 ppm total alkalinity and 0 ppm for cyanuric acid.

I don't even know what I just typed - haha, but some advice would be helpful!

18

All Grain Brewing / Re: Kettle question

« on: March 30, 2011, 02:46:27 pm »

I was wondering about the mash being too thin if I just added HLT water.  Right now, I do a ratio of about 1.25quarts to a pound of grain.  Bumping the water amount up from the HLT to hit target temps might do the trick, I'll give it a shot on some batches to see how it goes.  That seems to simplest thing for me to do, if it doesn't work I'll stoke up the fire and stir!!!  haha!!

19

All Grain Brewing / Re: Kettle question

« on: March 30, 2011, 12:23:19 pm »

Thanks for all the replies!!  I was wondering how to hold the temps for a single infusion and figured I could make a "blanket" to cover the MLT.  My main concern was if I try to do a decoction type mash.  I wasn't sure if you could apply heat dirctly to the MLT to increase the temps, use pumps to re-cirrculate and heat, or if I had to pull wort out boil it and return to the MLT.  I didn't plan on using any pumps and since this is a gravity system it would be hard to do a decoction mash I guess.  I might have to invest in a pump to get the most out of a decoction mash right?

20

All Grain Brewing / Kettle question

« on: March 29, 2011, 05:36:02 pm »

I've got the money to purchase a decent gravity system with three 60 quart stainless kettles and a pump.  My question is, how do you control the mash tun heat without a cooler?  Can you have a flame under the mash?  I know, I have much to learn, but I have been brewing with a cooler set up for about a year and couldn't really find info on how it all works with an all kettle or keggle system.  Thanks for the schooling:)

21

Beer Recipes / Re: IPA recipe help

« on: March 23, 2011, 08:36:41 am »

Awesome, thanks for the info!!!!

22

Ingredients / Local Cascade Hops

« on: March 22, 2011, 02:14:23 pm »

Hey everyone!  I'm going to brew up an American Brown Ale and am going to use some locally grown hops here in Nebraska.  They are whole hops and I have never used them before.  Do you still weigh them out per oz like you would pellet hops?  Is there anything I need to know or do before adding them?

23

Beer Recipes / Re: IPA recipe help

« on: March 22, 2011, 10:48:31 am »

Cool, I just figured it out - ha!  It really falls into the IIPA realm but my OG is in more of the AIPA zone.  I think I'll try entering it in the AIPA catergory and see what happens!

24

Beer Recipes / Re: IPA recipe help

« on: March 22, 2011, 10:39:27 am »

Thanks for the input!  Honestly, I really don't know what an AIPA is, so if you could school me on the difference that would be great!  I still have a lot to learn so the feedback is awesome!  All I know is that it really turned out well and I like it!  The OG was 1.062 and the FG was 1.020.

25

Beer Recipes / IPA recipe help

« on: March 22, 2011, 07:28:13 am »

I brewed this up a few weeks ago and have it bottled, and it tastes fantastic.  I used grain and hops that I had "lying around" so I wasn't sure what class of IPA it might fall into.  All i knew is that I wanted a more robust IPA for lack of a better term.  I want to enter into a local contest so any help would be appreciated.  Here is the recipe.

10lbs Weyerman Light Munich 6.5L
8oz Domestic Dark Munich 20L
4oz Weyerman Caramunich II 55L
1lb Crystal Malt Briess 20L
4oz Crystal Malt Briess 40L

1oz Columbus Hops 14% 60min
1oz Chinook Hops 11.5% 40min
1oz Centennial Hops 9% 30min
1oz Willamette Hops 5.8% 15min
1oz Liberty Hops 4.3% 5min
1oz Saaz Hops 4% Dry Hopped

Mashed at 152 degrees for 1 hour
7 days primary fermentation
7 days seconday fermentation with dry hops
White Labs California Ale Yeast WL001

26

General Homebrew Discussion / Re: 5 gallon sanitizing bucket

« on: October 21, 2010, 11:17:43 am »

Ok, i bought it new at lowes the other day.  I've cleaned it out well to make sure so I think it should be fine. 

27

General Homebrew Discussion / 5 gallon sanitizing bucket

« on: October 21, 2010, 11:09:37 am »

For sanitizing funnels, spoons...etc.  Can I just use a regular plastic 5 gallon bucket, or should I still use a food grade one?

28

General Homebrew Discussion / Re: Broken bucket lid while fermenting

« on: June 15, 2010, 08:24:53 am »

Haha - nice!  I have been reading up on open fermentations and it makes sense.  thanks for the info!!!

29

General Homebrew Discussion / Re: Broken bucket lid while fermenting

« on: June 15, 2010, 08:02:31 am »

It's actually been fermenting for 2-1/2 weeks and I was going to keg it up last night.  Will it still be cool to keep?

30

General Homebrew Discussion / Broken bucket lid while fermenting

« on: June 15, 2010, 07:39:32 am »

Hey everyone!  Long story short, I had 5 gallons fermenting in a bucket in my basement and my wife (who is now recovering in the ICU from the incident - haha, just kidding) unfortunately didn't turn the light on in the room and set a heavy box right on top of the bucket and the airlock.  The airlock bent over and it cracked the lid by the airlock hole.  I didn't see it till last night, so it had been that way for about 4 days.  Is the beer ruined because oxygen got in there or should I try to keg it?  The crack was about 1 inch long from where the airlock hole is.  The beer is just a simple American light ale.

Any advice will be appreciated!