Messages

2911

The Pub / Re: Brewpubs that serve BMC

« on: September 15, 2010, 06:02:08 PM »

When the NHC was in Denver a few years ago, I got a laugh at the Falling Rock Taphouse.  The Rockies were playing the Yankees, so there were more than a few fans from NYC.  The bartenders would point out the large list of craft beer for $5 a pint.  The fans would ask for a Bud.  The bartender would pull a bottle out of a cooler and say "$8 please".  They would pay without hesitation.

I don't know if that would work at most Brewpubs.

2912

Equipment and Software / Re: Prices for 1/2 barrel keg

« on: September 15, 2010, 05:51:34 PM »

For that price get 3.  Then find if you can locate a SS certified welder to put on the fittings for ball valves and thermometer wells in the side.  Then with a false bottom(s), a pump, and a big imersion chiller, and 3 burners you can really make some beer!

2913

General Homebrew Discussion / Re: Water Use

« on: September 15, 2010, 11:02:39 AM »

Chilling is where you use the most.  The grains absorb about 0.1 to 0.12 gallon per pound of grain,  So if you brew a 5 gallon batch with 10 pounds of gran you only have 1 gallon or so absorbed.

I have started using a pond pump to recirculate ice water once the wort is in the 90-100F range.  This minimizes the water used chilling, especially in the range where the delta T between the tap water and wort is small.

Not much water is "wasted" if you use the hot water from the chiller to clean up your gear, and use the rest to water your plants and trees.  Some even use the water to fill the washing machine.

2914

Beer Recipes / Re: English IPA tips

« on: September 14, 2010, 06:32:33 PM »

Professor, after brewing this, I was reading about Ballantines IPA, and came to a the conclusion that it was similar.   If you have  a good recipe. please post it.  I have seen Jeff Renners take on the HBD, so any other information is welcome.  Just so you know, I am of the age to have been drinking Ballantines IPA in the 1975 time frame.  My intoduction to the IPA category and hop flavor.

Another one that is similar is the classic SSoS.  Brewed it several times, but never aged it.  The last few pints of the batch were excellent, though. 
http://www.realbeer.com/hops/sister.html

You will note the similarities to this one, and I think it is very cool that a SSoS type recipe is still winning awards after all of these years.
 http://wiki.homebrewersassociation.org/BlitzkriegHops

2915

Equipment and Software / Re: BernzOmatic O2 Flowmeter

« on: September 14, 2010, 06:00:15 PM »

I would ask the manufacurer first.  Does Acrylic do well in an O2 atmosphere? 

2916

Beer Recipes / Re: English IPA tips

« on: September 14, 2010, 05:11:29 PM »

On the English IPA thinking.  I am drinking one I made last Sept. based on a Whitbread circa 1900 recipe that Kristen England posted on the "Shut Up About Barley Perkins" blog by Ron Pattinson.

This has turned out be be a drinker!  The last round of dry hops make it a really good IPA.  Ant Hayes is right, these benefit from aging.  One other thing, the SO4 was only about 275 for this one.

There were 2 Oz willamette and then later 2 oz styrian goldings for dry hops after aging for one year.

2009 Whitbread IPA circa 1900
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal):        11.50    Wort Size (Gal):   11.50
Total Grain (Lbs):       27.00
Anticipated OG:          1.074    Plato:             17.98
Anticipated SRM:           5.7
Anticipated IBU:          66.1
Brewhouse Efficiency:       83 %
Wort Boil Time:             95    Minutes

Formulas Used
--
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 100.0    27.00 lbs. Pale Malt(2-row)              Great Britain  1.038      3

Potential represented as SG per pound per gallon.

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  7.00 oz.    Goldings - E.K.                   Whole    4.18  37.6  85 min.
  5.00 oz.    Goldings - E.K.                   Whole    4.14  24.5  55 min.
  4.00 oz.    Goldings - E.K.                   Whole    4.14   4.0  5 min.


Yeast
-----

WYeast 1028 London Ale


Mash Type: Single Step

Grain Lbs:   27.00
Water Qts:   33.75 - Before Additional Infusions
Water Gal:    8.44 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp :   151  Time:   60
Mash-out Rest Temp :           168  Time:   10


Total Mash Volume Gal: 10.60 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Loss function on the Goldings at 16 months.

2917

Equipment and Software / Re: Blichman top tier

« on: September 14, 2010, 04:56:37 PM »

Enjoy it.  I only have a Blichmann conical, and it is an excellent piece. 

2918

The Pub / Re: Does every state poke sport at the state to the south?

« on: September 14, 2010, 04:30:53 PM »

There was a film, a long time ago I think, that said that Texas is just "Baja Oklahoma".

As far as states go, in my homestate of Indiana, the northerners would make fun of the southern part of the state.  Now that I live in Michigan, I don't see much difference around Indiana.  Or maybe it was that time living in Germany that made the differences around the US seem smaller?

Edit - In Michigan the Yoopers (Upper Peninsula) call the people in the Lower Peninsula "Trolls"  as they live below the MacinaC Bridge.

2919

General Homebrew Discussion / Re: Drinking my first brew as I type

« on: September 13, 2010, 05:09:09 PM »

Keep in mind that the recipe is only about 10% (IMO) of the beer.  Quality of ingredients and especially brewing technique are what really count.

I am with Denny on his ranking, as I put technique and process above quality ingedients and then recipe.  The brewing system you use turns out to be not so important, BTW.  The brewer makes the beer with his/her technique and process.

2920

All Grain Brewing / Re: Harshness - How much alkalinity is too much?

« on: September 10, 2010, 10:31:21 AM »

Many beers are in the 4.1 to 4.5 range. 

I can see cask ales going to a lower value with time, as I have had a few that were starting to turn.

Lambics are lower.  I have read of those in the 2.9 to 3.5 range.  Tart and sour those can be.

2921

General Homebrew Discussion / Re: How to tell what kind of hops I have grown?

« on: September 10, 2010, 05:32:20 AM »

Tom is right, it is hard to tell which is which.  You can't go by the leaves, as the same plant will have leaves with 0 to 5 lobes.  The cones vary in size on the same plant.  Someone who has worked in the industry their entire career might be able to narrow it down to a few varieties. 

The experts rely on DNA testing these days.  That is how they know that CTZ are all the same (Columbus, Tomahawk, Zeus).

This talks of the difficulty in telling what Wild Hops are.
http://www.gorstvalleyhops.com/pdfs/July_09.pdf

2922

Equipment and Software / Re: A Better Siphon

« on: September 10, 2010, 05:18:28 AM »

Quote from: tygo on August 21, 2010, 07:22:45 PM
Anyone use one of these?

http://morebeer.com/view_product/18872//Sterile_Siphon_Starter_-_For_5_and_6_Gallon_Carboys

Any thoughts on the product?
That's what I use, I love it.  It's super easy, and the stainless racking cane doesn't break.

+1. If you remove the sterile inline filter and use co2 at like 1psi (of course only in stainless and in better bottles - not glass) and you attach a liquid out (which would now act as a liquid in) to the end of the siphon hose you've made a complete, co2 blanketed, closed transfer system. The day I set it up was the day I stopped worrying about potential introduction of either o2 or bacteria.

You can use those on glass carboys if you stay below 2 PSI or so.  The caps are also the fail safe, as they pop off if the pressure gets too high.  Guys in our club have been doing this, and now I do too.  One should double check the regulator, just to be safe.

2923

Ingredients / Re: Growing Hops Next to Siding - Any chance for damage?

« on: September 09, 2010, 04:26:40 PM »

They need something to wrap around as they climb.  There are many pictures on the net of hops going up twine to a soffit of a house.  Never heard of any problems.   A friend has hops that climb 20+ ft to his soffit, then the turn and grow down a little.

Varieties that might do well; Cascade, Centenial, Chinook, Nugget, Mt Hood and Crystal.  Sierra Nevada grows hops in Chico Ca and that gets to 100+ often.  They grow the first three C's on the list for the most part. 

Hops can take up 10 to 15 gallons a day of water, according to the Gorst Valley Hops guys at the NHC.  They have a high nitrogen requirement too.

2924

Other Fermentables / Re: Moonlight Meadery Article

« on: September 09, 2010, 11:02:27 AM »

I've been following his adventures in meadmaking on FB. Good to see him get some local press coverage. I'm in love with his Coffee In Bed mead! 

That coming from you, Jeff, means that maybe I should try and find some!

2925

Other Fermentables / Re: Moonlight Meadery Article

« on: September 09, 2010, 10:40:21 AM »

Good to hear that Michael is having some success with his venture.   Talked to him at several NHC's over the years.  I wish him luck.