1051
General Homebrew Discussion / Re: Blowoff tube vs. airlock. Does it affect bitterness?
« on: November 27, 2009, 10:01:57 am »
Yes, it's the "bitter kraeusen". It used to be the thing to do. How does your beer taste?
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1052
Extract/Partial Mash Brewing / Re: Double IPA ??
« on: November 26, 2009, 09:22:16 am »
Welcome!
Do you have a recipe in mind?
For more bitterness add more hops at the beginning of the boil. Hops need to be boiled for about an hour or so to produce the bitterness. The bitterness is produced better in a less concentrated wort, so you could also consider doing a "full-boil". For more hop flavor add more hops about 10-20 minutes before the end of the boil. For more hop aroma add them in the last 5-0 minutes or even dry-hop (add hops to the fermenter at the end of fermentation) for 1-2 weeks before bottling.
For more alcohol you can add more malt extract or even sugar. The homebrew recipe of Pliny the Elder has a pound of sugar in it.
Welcome to the obsession (oops I mean Hobby, yeah tht's it).
Brew on
Do you have a recipe in mind?
For more bitterness add more hops at the beginning of the boil. Hops need to be boiled for about an hour or so to produce the bitterness. The bitterness is produced better in a less concentrated wort, so you could also consider doing a "full-boil". For more hop flavor add more hops about 10-20 minutes before the end of the boil. For more hop aroma add them in the last 5-0 minutes or even dry-hop (add hops to the fermenter at the end of fermentation) for 1-2 weeks before bottling.
For more alcohol you can add more malt extract or even sugar. The homebrew recipe of Pliny the Elder has a pound of sugar in it.
Welcome to the obsession (oops I mean Hobby, yeah tht's it).
Brew on
1053
All Grain Brewing / Re: Lower ABV, Same Taste - Possible?
« on: November 26, 2009, 09:15:15 am »
Welcome!
Yes, all of those are good ideas.
Darker beers would be easier, just cut out some base malt.
For all beers you could try "no-sparge" all-grain. Just use the "first runnings" without any sparge. That will give you most of the flavor and less alcohol. I once made a "no-sparge" Mild Ale and a homebrew judge thought that it was "too big for style".
Yes, all of those are good ideas.
Darker beers would be easier, just cut out some base malt.
For all beers you could try "no-sparge" all-grain. Just use the "first runnings" without any sparge. That will give you most of the flavor and less alcohol. I once made a "no-sparge" Mild Ale and a homebrew judge thought that it was "too big for style".
1054
Yeast and Fermentation / Re: Rousing Yeast
« on: November 25, 2009, 03:28:14 pm »
Yes, the Law of Partial Pressure for gases. Each kind of gas within a mixture will equalize its concentration/pressure between the 2 spaces. Thus, as the yeast use O2 inside the flask its concentration (and thus partial pressure) will decrease. Because the O2 partial pressure is less than outside the flask, oxygen will diffuse into the flask. This happens independent of other gases' partial pressure.
1055
Equipment and Software / Re: Draining the boil kettle....
« on: November 25, 2009, 12:44:58 pm »
Rick,
i use a Bazooka screen along the inside edge of my converted keg kettle. After I turn off the burner, I whirlpool with a stainless paddle. I get it going pretty good with a small vortex in the middle and then let it all settle for at least 15 minutes. This usually keeps the hops and trub in the center away from the Bazooka. Then I pump through the chiller into the fermenters. Only once, with a double IPA (which I am brewing again on Friday - yikes), did the Bazooka get clogged.
Good luck, Tom
i use a Bazooka screen along the inside edge of my converted keg kettle. After I turn off the burner, I whirlpool with a stainless paddle. I get it going pretty good with a small vortex in the middle and then let it all settle for at least 15 minutes. This usually keeps the hops and trub in the center away from the Bazooka. Then I pump through the chiller into the fermenters. Only once, with a double IPA (which I am brewing again on Friday - yikes), did the Bazooka get clogged.
Good luck, Tom
1056
The Pub / Re: Anyone Wanna Meet up at Avery Brewery
« on: November 24, 2009, 08:31:11 pm »
Cool. Here are their hours. Open 7 days a week!
If you can get down to Aurora (all the way on the other side of Denver), the Dry Dock Brewery is having a release party on Saturday for their Holiday beers. They won the "Small Brewery of the Year" at the GABF this year.
http://drydockbrewing.com/Events/tabid/614/ModuleID/1266/ItemID/129/mctl/EventDetails/Default.aspx?selecteddate=11/28/2009
If you can get down to Aurora (all the way on the other side of Denver), the Dry Dock Brewery is having a release party on Saturday for their Holiday beers. They won the "Small Brewery of the Year" at the GABF this year.
http://drydockbrewing.com/Events/tabid/614/ModuleID/1266/ItemID/129/mctl/EventDetails/Default.aspx?selecteddate=11/28/2009
1057
Extract/Partial Mash Brewing / Re: Should I being doing a full boil?
« on: November 24, 2009, 08:22:38 pm »
There will probably be good sales after Thanksgiving.
Have a great Thanksgiving everyone.
Have a great Thanksgiving everyone.
1058
All Grain Brewing / Re: undissolved vs. dissolved chalk
« on: November 24, 2009, 08:20:39 pm »
What happens when the pressure is released?
1059
Extract/Partial Mash Brewing / Re: Should I being doing a full boil?
« on: November 24, 2009, 03:33:56 pm »
A concentrated boil will decrease hop utilization and darken the wort. No big deal. Just adjust your bittering hops for the concentrated boil and you're good to go.
1060
Equipment and Software / Re: Spunding valve experience
« on: November 23, 2009, 03:20:15 pm »I haven’t used it for primary fermentation, but commonly use it for secondary fermentation to carbonate the beer. My experience is that it works fine.How much pressure are you talking about?
The literature reports that primary fermentation under pressure reduces esters and higher alcohols which allows for fermentation at a higher temperature. Some breweries do that to speed up fermentation while being able to keep the fermentation clean.
There is a guy over on homebrewtalk.com who swears by primary fermentation under pressure. Here is the main thread: http://www.homebrewtalk.com/f13/closed-system-pressurized-fermentation-technique-44344/
Kai
1061
Equipment and Software / Re: Spunding valve experience
« on: November 23, 2009, 12:28:10 pm »
I have an adjustable pressure relief valve that I use for counterpressure transferring kegs. But probably couldn't use it during high kraeusen. When do you start your spunding?
1062
General Homebrew Discussion / Re: Line cleaning...
« on: November 22, 2009, 09:15:18 am »It was a great day for beer... For the most part I just had to laugh at myself!Well, you already know how to do that!
But I can already tell the difference this morning. The beer lines taste very clean!
I thought about the eis brown too... I am working on an eis bock as we speak. This actually sounds pretty good!
Brew on
1063
General Homebrew Discussion / Re: Line cleaning...
« on: November 22, 2009, 09:03:01 am »
A bad beer day is still better than a good day at work!
And you are the only one on earth with eis-brown ale - mmmmmm.
And you are the only one on earth with eis-brown ale - mmmmmm.
1064
General Homebrew Discussion / Re: Scotch Style Partigyle
« on: November 21, 2009, 06:18:33 pm »
That's gonna be a good one. Keep it cool!
1065
General Homebrew Discussion / Re: Store San?
« on: November 21, 2009, 10:46:59 am »
It can leave a soapy film on things sometimes.