Messages

46

Beer Recipes / Re: Strong Ale/Barley Wine Help Needed

« on: January 02, 2012, 07:05:25 pm »

That is a nice beer. I have had that a few times. See if you can find the Silver City Fat Woody. If you like the Unibroue that is a beer you may really enjoy sipping on a cold winter night. I know I do.

47

Extract/Partial Mash Brewing / Re: Partial Mash system

« on: January 02, 2012, 04:13:33 pm »

Okay, I used the mash system described in BYO Chris Colby article http://www.byo.com/component/resource/article/511-countertop-partial-mashing

I have a 5 gallon igloo cooler. I am working on trying to get some form of false bottom working in it. I didn't know if the mash in the pot on the stove would be better. Or another system all together. I am doing full boils in an 8 gallon brew pot.

48

Extract/Partial Mash Brewing / Partial Mash system

« on: January 02, 2012, 10:45:29 am »

First off happy new year. My birthday is next weekend and I am going to brew a birthday IPA. I am doing a partial mash for the second time. I have been reading and watching videos and seems there are three or four different main partial mash techniques. I have been getting such great feedback and suggestions on this forum that I thought I would get all of your opinions. What system of partial mashing works the best. As far as efficiency and flavor. I will be using The following grain bill.


5 lbs    2-Row Brewers Malt; Briess
0.28 lbs    Caramel Malt 20L; Briess
0.32 lbs    2-Row Carapils® Malt; Briess
2 lbs    Dry Light; Muntons info
3.3 lbs    Liquid Amber Extract in

49

Extract/Partial Mash Brewing / Re: Partial Mash help

« on: December 28, 2011, 09:33:12 am »

Thanks. This forum has been great in just easing the worries. I am formulating my next partial mash already. I have decided to try the same grain bill size but pre heat the cooler with warm water and to raise my strike temp a bit. Also I read that if you wrap a blanket around that can help loss as well.

My question though is is it worth the heat loss to open the mash cooler up to check it half way through. I think it is if I have hot water ready to add. But then how do you calculate that temp. What a fun and crazy hobby.

50

Extract/Partial Mash Brewing / Re: Partial Mash help

« on: December 27, 2011, 01:24:04 pm »

Okay thanks for the feedback. Here is the grains that went in the mash tun. The outside tmp was about 75 degrees. I did not put hot water in first although I thought about it. I will try that.

4lbs- american 2 row
12oz - wheat malt
12 oz carapils
12 oz crystal malt 40L

I ended up adding a can (3.3lbs) of LME in a late addition and some sugar.

Final OG before yeast was pitched was 1.050

The sample I took in of the preboil wort was at 80 degrees or so I know it should be 60. That could of added a bit right?
Anyway. I think I used to much water for sure.

Also the grains were crushed at the homebrew shop three days before hand.

51

Yeast and Fermentation / Re: Secondary yes or no

« on: December 27, 2011, 08:11:47 am »

I lost my wallet at Big time many years ago. Great porter.

52

Extract/Partial Mash Brewing / Partial Mash help

« on: December 27, 2011, 08:09:49 am »

Last night I brewed my first partial mash. I used the method explained in this article http://www.byo.com/component/resource/article/511-countertop-partial-mashing I started the mash at 154 and let it go for 40 minutes. When I opened it up It was down to 140 so I lost to much heat. Would this ruin my efficiency. Ialso had a 5 gallon cooler instead of a 2 gallon cooller like in the article. I used 4 pounds of base grain and 2.25 pounds of specialty. I only got an a pre boil gravity of 1.021. So I got nearly no sugars out at all. I dont really understand. I used 1.5 quarts of water per pound for the mash. My sparge volume was a bit more than that because my temp got to high and I had to add some water to cool it down. Has anyone gotten good efficiency with this model?

53

Yeast and Fermentation / Re: Yeast Starter Temp Question

« on: December 24, 2011, 07:09:50 am »

I did a one liter starter last night with California ale yeast V. This morning I really don't seem to have any activity to speak of. How long before I try and start over.

54

Yeast and Fermentation / Re: Secondary yes or no

« on: December 23, 2011, 07:31:58 am »

Thanks I got it back up to the temp I want. I used the Munton's dry yeast that came with the kit. I will wait a week and check it again. Thanks for ansewring my constant new guy questions and relaxing me. The target final gravity I had was 1.015 it would be great to get down there but whatever.

By the way tschmidlin- I am from Seattle (Roslyn actually). What is your favorite Washington brewery out there? Black Raven was doing pretty well in Redmond when I left the state. I still spend my summers out there and work with Rick from Uber running the SIB and PIB.

55

Beer Travel / Re: My kingdom for a Wisconsin IPA

« on: December 22, 2011, 09:01:03 pm »

  true enough, cheers.

56

Beer Travel / Re: My kingdom for a Wisconsin IPA

« on: December 22, 2011, 08:41:27 pm »

I will check Enigma out. I like sour beers from Naked city in Seattle, Russian River and others. I have to say that I am shocked someone could like sierra nevada over stone. Stone is not in my top ten breweries but is far superior to sierra nevada in my opinion.

57

Yeast and Fermentation / Re: Secondary yes or no

« on: December 22, 2011, 08:37:07 pm »

The room, I did not take a temp on the actual beer.

58

Beer Travel / Re: My kingdom for a Wisconsin IPA

« on: December 22, 2011, 07:54:57 pm »

Is Enigma by New Glarus? I have not had it. I live in the northwoods and finding good selection is brutal. I am brewing an IPA on Monday so I can have what I want. I did not say the midwest beers are not good. However I do believe the west coast uses hops better. Port, Stone, Rogue, Pike, Elysian, Iron Horse and Deschutes are amazing breweries on the west coast when it comes to hops. Just the best.

59

Yeast and Fermentation / Re: Secondary yes or no

« on: December 22, 2011, 07:49:16 pm »

So I just checked my stout (first batch in many years) it had 0 Krausen just looked like a bucket of beer. I took a gravity reading andit was 1.022 it started at 1.062. It has had a pretty consistent temp of 69 degrees. It got down to 53 yesterday because my coworker turned the heat down to far. Somebody tell me it is going to go further without any more yeast. Or do I need to pitch again. It has been in the bucket for 6 days. I should just wait for two more weeks is my guess. I don't need to worry right?

60

Beer Travel / Re: My kingdom for a Wisconsin IPA

« on: December 22, 2011, 03:39:18 pm »

Amen man. I just had a lagunitas hop stoopid that reminded me that when it comes to the hops the west just does it better.