Messages

271

Beer Recipes / Re: three differant base malts what can I brew?

« on: May 09, 2010, 07:47:25 AM »

how does this look?


================================================================================
Batch Size: 5.500 gal
Boil Size: 6.394 gal
Boil Time: 0.000 s
Efficiency: 70%
OG: 1.054
FG: 1.016
ABV: 5.0%
Bitterness: 46.9 IBUs (Rager)
Color: 11 SRM (Daniels)

Fermentables
================================================================================
                       Name  Type    Amount Mashed Late Yield Color
       Pale Malt (2 Row) UK Grain  3.000 lb    Yes   No   78%   3 L
        Pilsner (2 Row) Ger Grain  3.000 lb    Yes   No   81%   2 L
                      abbey Grain  3.000 lb    Yes   No   79%   2 L
         Cara-Pils/Dextrine Grain  8.000 oz    Yes   No   72%   2 L
 Caramel/Crystal Malt - 80L Grain  8.000 oz    Yes   No   74%  80 L
          Cane (Beet) Sugar Sugar 16.000 oz     No   No  100%   0 L

Hops
================================================================================
    Name Alpha   Amount     Use       Time  IBU
  Magnum 13.5% 0.500 oz    Boil   1.000 hr 28.3
 Cascade  6.0% 1.000 oz    Boil 30.000 min 14.0
 Cascade  6.0% 1.000 oz    Boil  5.000 min  4.6
 Cascade  6.0% 1.000 oz Dry Hop    0.000 s  0.0

Yeast
================================================================================
                   Name Type   Form    Amount   Stage
 Wyeast - Whitbread Ale  Ale Liquid 0.528 cup Primary

272

Beer Recipes / three differant base malts what can I brew?

« on: May 04, 2010, 07:24:02 AM »

I went to the Big Brew @ Iron Hill in Maple Shade NJ. (had a great time by the way)
Thanks to the Barley Legal Home Brewers
who sponsored the event I came home with:

3 lbs 2 row
3 lbs abbey malt
3 lbs pilsner malt
1 lb cara-pils
1 lb crystal 80L
also some cascade and magnum hops.

I am wondering what kind of beer I could make using these ingredients?
I am not to concerned about brewing "to style" just want something tasty.
I was thinking maybe some sort of amber?
I am not sure if mixing the three different base malts is a good idea.
Any ideas would be appreciated.
Dan

273

Yeast and Fermentation / first time using brett.

« on: May 02, 2010, 05:38:20 AM »

 I brewed a saison on March 2nd. The OG was 1.067 and it fermented down to 1.014 by the 30th. On a whim I pitched the dregs from an Orval when I racked to the secondary. Didn't see much happening so I pitched some more dregs on April 15.
   It developed a oily sheen and now it's starting to develop some white foam around the edges of the carboy.
The SG is down to 1.012.
   Just wondering what now? How long should I or can I leave it in the carboy? I only have 2 kegs so I don't want to dedicate one for long term conditioning.   

274

General Homebrew Discussion / Re: calculating gravity adjustments during boil

« on: March 30, 2010, 09:18:30 AM »

Thanks for all the help
I wrote three little programs for my TI85 calculator

the first program
you input, preboil gravity, preboil volume, and final volume
and gives the OG

the second program
you input, target gravity, target volume, preboil volume, and preboil gravity
and gives me lbs of DME to add, or the final volume needed to hit the OG

the third program
you input, final volume, target gravity, preboil volume
and gives the preboil gravity need to hit the OG

275

General Homebrew Discussion / Re: calculating gravity adjustments during boil

« on: March 29, 2010, 03:48:51 AM »

No calculator required IMHO.

G1*V1 = G2*V2

When adding extract, solve for G1. To dilute, solve for V2.

My problem was figuring out how much extract and how much to dilute.

276

General Homebrew Discussion / Re: calculating gravity adjustments during boil

« on: March 29, 2010, 03:45:38 AM »

Thanks
I got it all figured out.
Made a couple little programs for my calculator.

277

General Homebrew Discussion / calculating gravity adjustments during boil

« on: March 28, 2010, 12:21:34 PM »

I've been  reading Designing Great Beers, and it gives some formulas for hitting
your target OG by either adjusting your final volume or adding extract, or top off water.
I can follow the math in the book but was wondering if there was an on line
calculator type thing or maybe a spreadsheet to make this easier.
Or maybe a website that lays the math out in a way that's easier to use.
Anyone ever use this Beer Recipe Calculator
 http://www.northernbrewer.com/brewing/brewing-books/software/beer-recipe-calculator.html
If it does what I want it to, I might buy it if I can find at one of my local shops.

278

All Grain Brewing / Re: Badly stuck Mash - why this time?

« on: March 27, 2010, 04:12:21 AM »

The last batch I brewed took almost two hours to sparge,
Anything more then a really slow trickle and the run off would stop.
After much futzing around I did manage to get a good flow going.
 20% flaked barley in the mash.
I had brewed the same recipe three or four times,
and never had any trouble before.
What effect will such a long sparge have on the beer?

279

Yeast and Fermentation / Re: harvested yeast question (brewing today)

« on: March 22, 2010, 05:16:33 AM »

I was under the impression that when repitching
a slurry that is relatively fresh one didn't need
to make a starter? The Mr Malty calculator says I
need 90 mil of slurry. I was just doing the starter
to wake it up a bit. Got to heat some sparge water
and pitch that yeast into the starter.
Thanks

..........................................................

Just to make sure, you are putting 90 mL of slurry into the starter, not just a couple of teaspoons, right?  You can do it either way, but if you are only taking a fraction of the 90 mL do not expect the small starter to grow enough yeast for the batch, you would need a larger starter or a step up to get enough.

I put at least 90ml in the starter. The starter had a bit of foam on top when I pitched it.

Thanks to everyone who responded.

280

Yeast and Fermentation / Re: harvested yeast question (brewing today)

« on: March 21, 2010, 09:15:53 AM »

Yeah, I'd definitely use it.  But why such a small starter?

I was under the impression that when repitching
a slurry that is relatively fresh one didn't need
to make a starter? The Mr Malty calculator says I
need 90 mil of slurry. I was just doing the starter
to wake it up a bit. Got to heat some sparge water
and pitch that yeast into the starter.
Thanks

281

Yeast and Fermentation / Re: harvested yeast question (brewing today)

« on: March 21, 2010, 07:36:57 AM »

Would you use it?
I was going to take a couple spoonfuls
and put them in a 1 pint starter.

282

Yeast and Fermentation / harvested yeast question (brewing today)

« on: March 21, 2010, 06:41:09 AM »

I took this yeast from the carboy on the 11th of March.
I swirled the yeast cake with some boiled and cooled water
and dumped into sanitized jar, and put it in the fridge. I did not
do any other rinsing of the yeast. It is WLP 007 Dry English.
I was planning on making a small starter to get it activated.
Looking at this sample you can see a small thin layer on top.
Is that the yeast and the rest all trub? If that thin layer is the
yeast it won't be enough and I'll have to use my back up dry
yeast pack.

Thanks
      Dan

283

Yeast and Fermentation / WLP 565 Saison fermenting temp question

« on: March 13, 2010, 07:27:21 AM »

I brewed a Saison from last Mays Zymurgy Magazine

Pilsner (2 Row) Bel Grain 6.250 lb   
    Wheat Malt, Ger Grain 6.250 lb   
         Aromatic Malt Grain 8.000 oz   
                     cara 8 Grain 8.000 oz   
 Sugar, Table  Sugar 1.000 lb   

 

 I know now that ideally one would start off fermenting in high 60's
and slowly raise it up into the 80's. Basically I want to know if fluctuating higher temps are better
them consistent lower temps?
  I don't have real efficient way to ramp up the temps of my fermentor.
The ferment started off real well but has now slowed to a crawl, or stopped all together
It's been about 10 days @ around 68. Went from 1.067 og down to 1.022.
I know I should try and get the temp up into the 80's.
  I have it sitting in a cooler in a water bath.
 If put some warmer water in the cooler
to try and raise the temp it likely will not hold the the temp for vary
long. So the temps will be going up and down,
Am I better off leaving it alone and seeing what happens
I also know about ferm wraps, heating pads and aquarium heaters
I am just trying to avoid buying any of them.

284

Kegging and Bottling / Re: Sanitation

« on: March 13, 2010, 05:06:54 AM »

...foam is good...never fear the foam.

except in bottling or kegging where it can trap air.

Kai

HA! 

I should have figured that you would blow a hole in my happy theory Kai. 

I've been using a spoon to scoop the Starsan foam off the top of the keg when I fill it.
Had a few people tell me it's not necessary. Now I have an actual reason
for doing so.

285

All Grain Brewing / Re: question about a mash schedule

« on: March 10, 2010, 03:26:41 PM »

First all grain?
I'd say keep it simple
single infusion
good luck
have fun