Messages

2881

The Pub / Re: What has two thumbs and is going pro?

« on: October 05, 2010, 05:38:17 pm »

I live in Michigan, but I am from Indiana.  When you can say where you will be let us know. 

We have family in Lafayette and Indianapolis. 

2882

General Homebrew Discussion / Re: Boil Vigor

« on: October 04, 2010, 12:18:18 pm »

How can you guys measure boiloff in %?  When you double your batch size, do you boil off twice as much?  I know that I don't!

Amount of volume, and it agrees with promash in %/hour.
It would be the same for a big batch vs small batch if I calculated in gallons/hour, as the BTU input is the same (assuming constant atm. pressure and relative humidity).

Or I could be missing something.

2883

General Homebrew Discussion / Re: Boil Vigor

« on: October 03, 2010, 06:10:46 pm »

I am usually aroud 12-13% for the boil off.  In Brewing Classic Styles, Jamil Z. has 15% for his recipes if I remember correctly.

2884

General Homebrew Discussion / Re: Boil Vigor

« on: October 03, 2010, 05:38:49 pm »

I always do a vigorous boil.  Or so I thought.  When I was at Sierra Nevada, they were boiling on the 100 barrel system, and when they opened the doors and the steam cleared, you could see the wort jumping up 1.5 to 2 feet or so.  That is what I remember, but I was involuntarily taking a step or two back, so I could be wrong.   

Breweries are said to have higher utilization, and this would be one reason why.

2885

Ingredients / Re: Briess Pilsen Malt

« on: October 03, 2010, 05:17:50 pm »

The best CAP's I have had were made with 6-row.  Mr Renner should weigh in on that.

I'll have to remember that for the next time I make a CAP. 

Here is one of Jeff Renner's articles.  He is currently using the WLP-833 German Bock yeast.

http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

2886

Ingredients / Re: Briess Pilsen Malt

« on: October 03, 2010, 03:10:26 pm »

I also agree with Gordon.  I have used Briess pilsen malt for a Classic American Pilsner and it worked fine.  I tend to prefer continental malts for German/Belgian brews as well.

The best CAP's I have had were made with 6-row.  Mr Renner should weigh in on that.

I have used Durst Pils with good results for German Pils and other styles.

2887

All Grain Brewing / Re: Excessive Burton Salts

« on: October 03, 2010, 03:04:23 pm »

I am not a water chemist, and there are more qualified on the forum, but here is my $0.02.

You will have a boatload of sulfate in the beer, and the hops may come through as harsh. You could do the following.

Brew another bittter and blend it with the high sulfate one.
Drink it as is.
Hold off an the dry hops. Bulk age the beer.  Taste it, and when it has matured, dry hops it, condition, and drink.

We did a historic IPA that used a bunch of sulfate, aged it, dry hopped it, and it was tasty.

2888

General Homebrew Discussion / Re: Brewing TV - Episode 20: Fred Eckhardt

« on: October 02, 2010, 05:58:13 am »

I've never heard of him.

Then you have not been paying attention.   

The second Sierra Nevada 30 beer released this year was Charlie, Fred and Ken's Helles Bock.   None other than Fred Eckhardt.

http://www.sierra30.com/#/pioneer-fred-eckhardt

2889

Equipment and Software / Re: lost siphon

« on: October 02, 2010, 05:32:28 am »

For glass carboys, a person can use a cap, cane & tubing with a small amount (<5psi) of CO2 pressure to get flow started which also provides a nice blanket when racking. Just my 2-cents! 

I have been doing this often.  A second cap and cane will let you rack into a carboy purged with CO2.

Here is a good write up with pictures.  Some may recognize the author.

http://www.maltosefalcons.com/tech/racking-co2

2890

General Homebrew Discussion / Re: What's Brewing This Weekend - 10/1

« on: September 30, 2010, 01:59:46 pm »

Not brewing, but doing some carbonation of a fall fresh hop ale.  Some other cellar work.  General cleaning, and maybe some equipment tweeks.  Mow and yard clean up, trim the bushy stuff in the yard. 

Drew, buying a house is a big life mile stone, and you have a feeling of accomplishment.  When you drink your 30 year special brew, now that will be a great feeling if the brew is excellent and your mortgage is paid off at the same time.  Prost!

 

2891

Events / Re: Hop Candy at NHC

« on: September 30, 2010, 10:02:42 am »

How did I miss that?  Sounds like an "experience".

2892

Equipment and Software / Re: lost siphon

« on: September 29, 2010, 06:42:56 pm »

If you have a broken filler or racking cane you can cut it so you have 2 good ends (not jagged break) on a piece 6 to 8 inches long.  Sanitize it.  Assemble your cane and hose and put the cane in the wort.  Insert the cane/ filler tubing into the hose, exhale the suck on the tubing, and start the siphon.  Crimp the hose and remove the tubing.  Rack the beer.  Your mouth will never touch the hose or wort.

2893

Kegging and Bottling / Re: Converting a chest freezer into a temperature controlled fermentation station

« on: September 29, 2010, 12:52:51 pm »

This was posted by forum member richardt some time ago. The unwired Rancos are cheaper, so if you are handy, it only takes a little time.  I used the link as guide to wire a Ranco on Sunday, and have a batch in the new freezer now.  The Ranco seems more intuitive than the Johnson controller I have.

http://www.brewboard.com/index.php?showtopic=40898

2894

The Pub / Re: Holy %*#@! It's Hot

« on: September 28, 2010, 08:43:19 am »

We are debating when to turn the heat on.  High was in the 50's yesterday, 57 predicted today with rain.  Fairly normal.

2895

General Homebrew Discussion / Re: Where to Buy Summit in Bulk?

« on: September 28, 2010, 08:39:34 am »

I have bought those from freshops a few years back, but did not see them last year.

Never purchased from these folks, but have them bookmarked.  Prices look ok.
http://hopstoyou.com/leaf.html