Messages

16

All Grain Brewing / Re: MY First All Grain Experience(Long)

« on: March 04, 2013, 07:08:47 PM »

Im going to invest in a bazooka screen anyway, they seem cheap and its just a fun thing to play with.  I may use it in my kettle once i install the weldless bulkhead.

I believe bazooka screens are meant for the kettle but I installed mine in the 10G Igloo.  I had to bend the last inch up to get it to fit but it works well.

17

The Pub / Re: song title game

« on: March 03, 2013, 10:28:10 PM »

I Been Around- Phish

18

Homebrew Clubs / Re: Homebrew Club Running a Nano-Brewery

« on: March 03, 2013, 09:10:14 AM »

I went to the Heritage Beer festival in St. Louis last year and a local homebrew club had a similar issue.  They had kegs ready and were informed about some state law although it apparently was never enforced in the past.  They ended up serving soda pop.  If there's anyone on the forum from the St. Louis Brews homebrew club they could probably give more details on the situation they encountered.

19

All Grain Brewing / Re: MY First All Grain Experience(Long)

« on: March 03, 2013, 09:01:19 AM »

Adding some extra water to the mash isn't uncommon.  Mash temperature is something I'm still struggling with and I'm on my 12th grain batch.  I have a 10 gallon Igloo mash tun and I preheat it with a gallon of boiling water while I'm waiting for the strike water to heat.  I pour out the preheated water right before dough-in.  Using the strike temperature formula in Palmer's How to Brew doesn't get the rest temperature where I need it so I over estimate my strike temp and still often add at least a quart of boiling water to the mash to get it where it needs to be.  If I need to do a rest around 148-152F I'm usually okay.  If it needs to be higher, I'm adding the boiling water.   

I've reached a water-to-grain ratio of 1.7qts./lb. by adding extra water due to not hitting the correct temperature. 2.5-3.0 qts./lb. is high but is still okay from what I've read although the conversion takes longer.  If you get this high of a water to grain ratio may need a longer protein rest.

If you keep having problems with the false bottom consider switching to a bazooka screen (~$20) or stainless steel braid from a supply line hose.

20

The Pub / Re: song title game

« on: March 03, 2013, 07:56:27 AM »

Last Call- Tha Alkaholiks

21

The Pub / Re: song title game

« on: March 02, 2013, 07:04:18 PM »

Whole Lotta Love- Led Zeppelin

22

Equipment and Software / Re: promash vs beersmith vs others

« on: March 02, 2013, 06:59:02 PM »

I use Brewer's Friend and have found it extremely accurate in predicting gravities when designing recipes.  I also like the yeast pitching calculator on Brewer's Friend as it can calculate up to three step-ups on a starter.  Its also free to save up to five recipes.  I've never used BeerSmith but a friend that uses it says there's a lot of calculations you can do with your mash. 

23

The Pub / Re: song title game

« on: March 02, 2013, 07:55:29 AM »

In the Mood- Glenn Miller

24

General Homebrew Discussion / Re: I need a palate

« on: March 01, 2013, 10:46:26 PM »

My palate needs prepping before I can taste any subtle flavors in beer. I'm not a BJCP judge so I'm not trained in beer flavors and off-flavors, etc.

I know what good beer tastes like, but only when I prep my palate with a wide range of tastes (or beers), is when I can really taste the subtle nuances of beer.

I've been brewing since 2005 and I just started doing all-grain a few months ago and now I'm absolutely obsessed. I just submitted a beer in the NHC for the first time. This will be my very first beer competition. I think I make really good beer for a brand new all-grain brewer. I don't have a lot of control over my fermentation process. I still don't have a good aerator, I don't have a stir plate, I don't have a good way of controlling temperature (YET), but I still make pretty good beer.

Even typing that makes me think that's far-fetched. So, I need a palate. I need somebody to judge my beers and tell me what is wrong with it. I want to become a better brewer. I want to become the best brewer.

Please help a homebrewer out!

You and me both.  I've been procrastinating on getting a thermostat for a 5cf deep freeze and need to get my mash temps under control as well.  I believe I can signifantly improve the quality and consitency of my beer by improviing my mash temps and fermentation temps.

25

General Homebrew Discussion / Re: What is your favorite music to listen to while homebrewing?

« on: March 01, 2013, 10:36:59 PM »

Contemporary jazz, or classic rock.  I can't listen to books or podcasts while focusing on getting my brewday right

NPR if its a Saturday morning.  Umphrey's McGee, Primus or Led Zepplin. Brewing podcasts ate definitely too distracting on brew day.  Sometimes a college game in the background.

26

Extract/Partial Mash Brewing / Re: Gravity Question

« on: February 28, 2013, 09:42:43 PM »

Not too drastic at all.  66.7% apparent attenuation may be about right.  Was this an extract or all-grain recipe?  If all-grain the 1.020 gravity may be a little high.  Extracts, from what I've read here on the forum, aren't as fermentable. When I did extract brews I was getting FG as high as 1.018.  I rarely get that close with-grain but I'm still working getting my mash temperatures accurate and I never brew any high gravity beers that would finish at 1.020.  I've also been doing a lot of Belgian styles that finish around 1.006 so your change in gravity doesn't seem drastic at all.

27

The Pub / Re: song title game

« on: February 28, 2013, 07:09:59 PM »

Too Much- Dave Matthews Band

28

Yeast and Fermentation / Re: Lemon flavors in coffee stout

« on: February 28, 2013, 05:07:20 PM »

Definitely wait until its been bottle conditioning for a four weeks (assuming you don't keg).  One of the easiest ways I have improved my beer is by not opening a bottle before four weeks.

29

Yeast and Fermentation / Re: wlp001 for Scottish 60/ or 70/

« on: February 27, 2013, 10:07:11 PM »

Just to be clear, the hint of peat/earth/smoke I refered to was entirely from the yeast. I did not add any smoked malt. That was actually my point. people started adding the smoked malt in an attempt to duplicate some peaty/earthy character that was coming from the local water and yeast.

I plan on brewing Scottish styles as soon as I get a thermostat.  I haven't brewed one yet (keep putting off the thermostat) but have read Greg Noonan's Scotch Ale book and have listened to many podcats.  All the references to smoke flavors were attributed to yeast.

30

General Homebrew Discussion / Re: Brewing Class Picking Up Steam

« on: February 27, 2013, 09:48:47 PM »

It always ensures I get favorable reviews.

I spent 5-7AM this morning doing five short live spots on TV where the news person and I brewed a Belgian dubbel.  It was my 15min of fame, now I'm back at work and in obscurity where I belong.

Sounds like its really going to pick up some steam now!  I wish a college in KC offered a beer appreciation class.