Messages

91

Extract/Partial Mash Brewing / Re: First Batch

« on: September 05, 2012, 08:34:57 PM »

You could also try cooling up some Thai food.  The curry and fish sauce should get the malt smell out. 

Or try Ozium.  That seemed to work well in my college dorm room.

92

General Homebrew Discussion / Re: Buffalo Wild Wings and home brew

« on: August 31, 2012, 07:39:28 PM »

I thought it was kinda funny.  As a wise man one said, "It's funny 'cause it's true!"

93

All Grain Brewing / Re: Considerations for 3-gallon all grain batches

« on: August 18, 2012, 07:33:05 PM »

Don't worry you can get the same braids at Lowes. And get the shortest cheapest braid since length doesn't matter in this case.

Why doesn't the length matter.  I assumed aonger supply line would pic up more liquid and coud be distributed evenly along the bottom of the mash tun.

94

Equipment and Software / Re: Drilling through freezer compartment into fridge

« on: August 15, 2012, 06:45:49 PM »

Cool air is more dense than warm air so it sinks.  The fan may be needed if the freezer is below the fridge. The broken fan wouldn't be as big of an issue if the freezer was above the fridge.  But if you're getting it for free...

95

The Pub / Re: song title game

« on: August 12, 2012, 06:28:49 AM »

Anthem- Rush

96

General Homebrew Discussion / Re: Boil kettle too big, not enough fire.

« on: August 11, 2012, 02:59:27 PM »

Get a turkey fryer and cook outdoors.  You can get them alone or with accessories such as a 30 qt stock pot.  Retailers such as Bass Pro, Cabela's Galyan's etc. usually have good deals.  Amazon, EBay and Craigslist would probably have good deals too.

97

Ingredients / Re: What type of yeast should I get?

« on: August 07, 2012, 12:01:59 AM »

Yeast does make a flavor difference.  I'm a relative noob myself but here's what I've gathered:

US-05/WLP001/WY1056 is clean tasting.*

English yeasts can give a slight fruity/ buttery taste.

Belgian yeasts can give clove, spice and pepper
flavors and banana ( as well as some wheat yeast strains)

Lager yeasts are fairly clean as long as fermented lager temps(but can give fruity and sulfur flavors).

*A lot of these yeast qualities depend on fermentation temps and how well the temps are controlled.

You can learn more by sampling diverse styles of beer and reading up on the AHA forum and yeast manufacturers websites.  Again I'm relatively new as well So everyone please correct me if I'm wrong.

98

Ingredients / Re: best way to dry hop

« on: August 06, 2012, 11:23:31 PM »

I just dump pellets into the secondary.  The first time I did this the dissolved hop detritus wasn't settling and a friend told me to give the carboy a shake once a day to get the hop debris to settle.All I do us barely tilt the secondary once a day and it helps the debris settle over a week or so.  So if you are afraid of oxidation like I was there is no actual shaking involved.

99

Beer Recipes / Re: Golden Belgian-Style Recipe

« on: July 20, 2012, 09:31:11 AM »

Sounds like an ESB...

A solid 90 min boil is more important for controlling DMS with Pils malt than rapid chilling.  At least in my experience.

Sold!  I was going to do a 75 minute boil anyway so I can step it up and go with the pils.

Thanks to everyone for all I the help.

100

Beer Recipes / Re: Golden Belgian-Style Recipe

« on: July 20, 2012, 08:27:09 AM »

I just found out my LHBS doesn't carry Belgian Pale anyway.  I'm steering clear of Pils malt for now as my immersion chiller isn't finished yet and I don't want DMS.  I'm replacing the Belgian Pale Maltwith Munton's Pale as Dingeman's website says it is a suitable substitute.  This is my new grain bill I'm thinking of for 5 gallons:

10# pale malt
.5# Crystal 10
.5# Belgian Aromatic
.25# dextrin (head retention)

101

Beer Recipes / Re: Golden Belgian-Style Recipe

« on: July 19, 2012, 01:38:02 PM »

Do you mean .5# of C-10 and .5# aromatic?

102

Beer Recipes / Golden Belgian-Style Recipe

« on: July 19, 2012, 09:09:14 AM »

I want to do a Belgian-style beer for my next batch.  I'm not looking to necessarily stay within any BJCP guidelines but I would appreciate some input.  I found the recipe for a "Belgian Golden" online and thought it sounded good.  A friend of mine suggested there might be too much crystal malt in the recipe.  After referencing "Brewing Classic Styles,"  JZ doesn't use any crystal in his Belgians.  Again, I'm not overly concerned about sticking to any style guidelines but don't want to make a nasty brew either.  Please offer any suggestions.  The recipe:

OG = 1.052 (13° Plato); 26 IBUs; SRM = 12; 5.4% ABV

    5 lbs. Belgian pale malt, 1.8° to 2.5° Lovibond
    0.5 lb. carapils or dextrin-type malt, 1.5° Lovibond
    2 lb. crystal malt, 10° Lovibond
    2 lb. Belgian aromatic pale malt, 3.5° to 5° Lovibond
    1.5 oz. Hallertauer hops (3.5% alpha acid): 0.75 oz. for 90 min., 0.75 oz. for 15 min.
    1.5 oz. French Strisselspalt hops (3% alpha acid) at end of boil
    Wyeast  3522 Belgian Ardennes

I might do upwards of 7lbs. of Belgian Pale Malt, partially to raise the abv and partially because I'm afraid the efficiency on my first mash may not be what I'd like.  I'm also going to have some DME  or a kicker on hand in case I miss my target OG a little.  It was also my choice to use Wyeast 3522 Belgian Ardennes.  The original recipe called for Orval yeast.

103

Kegging and Bottling / Re: YIKES-Frozen Keg!

« on: July 18, 2012, 04:07:07 PM »

Perhaps a way to make an Eisbock?

104

All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen

« on: July 17, 2012, 11:26:18 AM »

+1 on the rice hulls. and watch the sparge closely. if you maintain  an inch of water above the grain bed should be fine.

Unless he's batch sparging....

Okay, this raises many questions for a noob.  Should there be more than an inch of water above the grain bed when batch sparging? Was he referring to the amount of water left on top after the grain bed has settled right before lautering or is the one-inch rule referring to continuous sparging?  I'm getting ready for my first all-grain brew as well so I'm not well-educated even though I've read up on the topic.

105

Zymurgy / Zymurgy Subscription

« on: July 16, 2012, 09:11:07 AM »

I'm not sure if this is the correct place for this question but...

I joined the AHA on May 25th, 2012 and received my member card less than a week later (quick!).  I still haven't received my first issue of Zymurgy.  Is there an email address or number to call to inquire about this?  Does it just take a while to get the first issue?  I figured with as quickly as I received my card the first issue would be in the mailbox by now.