Messages

61

General Homebrew Discussion / Re: 87% efficiency brew in a bag...possible?

« on: March 04, 2013, 08:46:23 am »

You know, its interesting, I had originally heard when I first started extract brewing that squeezing the grain/muslin bag is a terrible idea...you should just let it drain.

Then I started BIAB'ing, and have been squeezing the bag like crazy (typically I will spin it around like I'm going to tie it, which extracts more liquid, then I also put it onto a canning rack above my kettle and apply pressure with the kettle lid).  I honestly can't perceive tannins.  I've recently heard that they are more of a result of low mash pH than applying pressure to the husk of the grain to extract liquid.  Makes sense I guess. 

Anyway, looking like I have a little more Kolsch than I planned for with a touch higher gravity.  One of those good problems I guess!

Cheers!

Tannins can result from a high mash pH, not low.

Denny, You are on it this morning... I am still not caffeinated enough to catch these things...

62

Kegging and Bottling / Re: Keg Help

« on: March 02, 2013, 10:48:20 am »

What is airgas?  If it is air, then you've been oxidizing your beer.

Airgas is a company that sells gases. They do CO2 tank exchanges for homebrewers.

63

General Homebrew Discussion / Re: Best Way To Dry Hop in Secondary (Frist Time Dry Hopping)

« on: March 02, 2013, 10:18:26 am »

You can do one of two things.

Follow Tygo's advice and dry hop in the keg, or just dry hop in primary. There really is no reason to transfer to secondary, unless you plan to do a secondary fermentation (fruit or such).

If you dry hop in the keg, use a small sack or tea ball and suspend them in the keg (most people use unflavored dental floss).

If you dry hop in primary, you can just toss them in, and by day 6 or so, they will be down at the bottom with the trub, and you can just rack to the keg.

The beer is always conditioning. If it is done, it can go right into the keg. If it isn't done, wait to dry hop until it is.

dry hopping makes the beer cloudy. That's what it does.

I usually like to dry hop for 7 days, because it is easy. anywhere from 4-7 days should be fine.

64

Extract/Partial Mash Brewing / Re: Gravity Question

« on: March 01, 2013, 09:31:35 am »

I agree with everything posted here.

I would also like to add that 1 1/4 lb of crystal malt, plus what ever is in the extract is quite a bit of crystal malt, which will push up your final gravity.

Also, if it tastes fine, don't worry about it. Every beer you make from here on out will be better than your first batch. If it's drinkable, you have done something right.

65

General Homebrew Discussion / Re: What's Brewing This Weekend - 3/2 Edition

« on: February 28, 2013, 10:47:18 pm »

Taking a pilsner recipe, and making a steam beer. I need to trim the remaining bottles in my collection and get a few more gadgets before I can truly make a lager...

66

The Pub / Re: http://tinychat.com/roffenburger

« on: February 28, 2013, 10:41:23 pm »

I'll be in for a half hour or so...

67

Kegging and Bottling / Re: Super Hoppy Irish Red Ale.

« on: February 24, 2013, 02:10:46 pm »

Should be fine, Irish ale yeast is a master flocculator, but after 3 weeks, you should still have a lot of yeast in suspension.

68

Kegging and Bottling / Re: 1 step closer!

« on: February 23, 2013, 02:35:15 pm »

Here is the finished Keezer, 18cf, plenty of space.



And here is one of the first pints I pulled off of my keg! Tasty!

I know you all like to see these projects come to an end, so I figured I would post the update.

Now I need more kegs...

69

Extract/Partial Mash Brewing / Re: First Lager

« on: February 23, 2013, 12:34:09 am »

I agree with all of this. I think a schwarzbier would be the easiest on an extract + specialty basis. take pilsen light extract, and add carafa 3 + some roast and you have it. They are also a bit easier to control because black beers have a lot more room to hide than their lighter brethren.

70

The Pub / Re: http://tinychat.com/roffenburger

« on: February 23, 2013, 12:28:55 am »

there for the next probably hour or so. I have a kegging system!  come talk to me about it before I post in the forums!!!

71

General Homebrew Discussion / Re: Mailing Beers???

« on: February 23, 2013, 12:26:20 am »

Most people ship via UPS or FedEx. If you just say they are yeast samples (or sometimes they don't ask) then you should be fine. If you ship via UPS or FedEx, you are breaking their regulations, if you ship by USPS, you are breaking a federal law...

72

All Grain Brewing / Re: Scotch Ale by Greg Noonan book review

« on: February 16, 2013, 07:49:39 pm »

Keep in mind this was published in 1993.

This.

73

General Homebrew Discussion / Re: Hit me with your best Session IPA

« on: February 16, 2013, 03:16:14 pm »

I haven't done a Session IPA yet, but it is on my list (I would like one for late spring/early summer) But this is what my rough plan is based on my standard APA recipe.

80% Pale
15% Munich
5% Wheat

Mash at 162

1oz Zythos FWH
1oz Columbus @ 60
1oz Amarillo + Citra @15
1oz Amarillo + Citra +Simcoe @5
1oz Amarillo + Citra + Simcoe at Flameout, 30min Hopstand.
DH with 1oz Each, 7 days.

I might have to swap Amarillo with Cascade...

Down with crystal!!!

74

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/16 Edition

« on: February 16, 2013, 03:10:01 pm »

My goal is to do a double brew day on Monday. Club "Same Brew" ESB in the morning, and then a pilsner that I am turning into a california steam beer in the evening. I need more beer... No brewing for almost 3 months hurts the beer storage...

75

Ingredients / Re: Natural Spring water vs Distilled water

« on: February 16, 2013, 02:37:41 pm »

Reading those numbers, I would go with the cheapest water. 11ppm isn't going to make much difference. I would also add a tsp or so of gypsum to the beginning of the boil.

YMMV.