Messages

8386

All Grain Brewing / Re: First stuck mash: batch sparge

« on: January 13, 2010, 12:05:17 PM »

so in short, i'd advise adding the grain to the water in the future, as in my mind the other way around seems likely to cause problems.

To clarify my post, this is what I do.

8387

General Homebrew Discussion / Re: NHC Hotel Nearly Full

« on: January 13, 2010, 12:03:44 PM »

I went through pretty much the same thing!

8388

The Pub / Re: Weatherman said...

« on: January 13, 2010, 11:05:41 AM »

Yep, it's an El Nino year.  we're feeling the effects of it in the PNW.

8389

Ingredients / Re: Correctly reading ph test strips

« on: January 13, 2010, 10:56:55 AM »

So the buffer 5.2 product should bring your pH to 5.5 at room temp...

It should, but it may not.

8390

All Grain Brewing / Re: Brewing salts

« on: January 12, 2010, 07:52:01 PM »

The other thing to consider is exactly what you're trying to accomplish.  For instance, I like to ad some gypsum in APA and IPA recipes to accentuate the bitterness.  But if I added it to the mash, it would pull my pH down too low.  So I add it to the kettle instead.

8391

Yeast and Fermentation / Re: 2247

« on: January 12, 2010, 06:50:28 PM »

Hey, that's really great to hear.  I think I'm gonna put mine on tap in about a wek, so we'll see how I did.

8392

General Homebrew Discussion / Re: Recipe ownership?

« on: January 12, 2010, 12:44:36 PM »

FWIW, the "official" name for my Rye IPA recipe (assuming you brew my recipe without changes) is "Wry Smile IPA".

8393

Beer Recipes / Re: Hi gravity favorites

« on: January 12, 2010, 10:53:46 AM »

Will a hi OG beer still finish with a low FG.

It can, but my experiences is that if I start with a 100+ OG, I really don't like it to finish under the mid 20s.

8394

Beer Recipes / Re: Hi gravity favorites

« on: January 12, 2010, 10:52:31 AM »

Boy, 50 IBU seems kinda on the low side for an Am. BW. I think the last one I did was around 130!

You're right Denny, I checked my notes and it was actually about 75 IBU bittering addition, 90 IBU total. IIIRC you age them for a lot longer though, right? A year or more?

Yep.

8395

All Grain Brewing / Re: Kolsch - Protein Rest or Not ?

« on: January 12, 2010, 10:40:06 AM »

Fix says, "YES"... so that's good enough for me. 

Fix would also have you make an Ofest with pale malt and large amounts of crystal, too.  The fact is that things have changed a lot since his great books were written.  It's too bad we don't have his insights today with all the great new ingredients and techniques that are around.

8396

Yeast and Fermentation / Re: stuff I'm finding under the microscope

« on: January 12, 2010, 10:23:52 AM »

Anyone Kai sent beer to just threw up a little ...  j/k...

If my beers were only as infected as the ones Kai sent me, I could die a happy brewer! 

8397

Yeast and Fermentation / Re: Can I use yeast nutrient without a starter?

« on: January 12, 2010, 10:23:01 AM »

I'm getting ready to brew 12 gallons of helles tomorrow. I guess I could run a little test. What do you think, just boil a little up and dump it in one of the fermenters?

I think that would likely work, although the instructions from Wyeast are to add it the last 10 min. of boil.  I doubt that your plan would really make a difference, though.

8398

General Homebrew Discussion / Re: Recipe ownership?

« on: January 12, 2010, 10:17:24 AM »

If you take a recipe and brew it with your water, on your system, with your procedures, then it is a different beer.  Good form and karma to credit the inspiration.

Yes, it's a different beer, but that doesn't mean it's a different recipe.  I agree that if you make changes, it's then your recipe but you should credit the original source of the recipe you changed.

8399

Yeast and Fermentation / Re: 2247

« on: January 12, 2010, 10:07:21 AM »

Sounds just right!

8400

Yeast and Fermentation / Re: 2247

« on: January 12, 2010, 09:50:27 AM »

Denny,  How are they clearing?  It's listed as a low flocc'er.

The first batch didn't clear well at all after about 3 weeks primary and 3-4 weeks cold secondary.  It's in the fridge lagering now and I haven't looked at it lately.  The 2nd batch is at about 2 1/2 weeks in primary and I'll check it this weekend.  I tried some new things on that batch to make sure the pH was right, so maybe it'll clear better.  It is a very dry and crisp yeast.