Messages

31

Kegging and Bottling / Yet another keg line balancing question.

« on: December 29, 2012, 07:17:36 AM »

I recieved a tap for Xmas that I am going to install in my fridge door.
From what I understand I want to use 3/16" lines.
Searching  around on the internet I have seen a lot of folks say to start with 10' and shorten as needed.
Whan I do the math I wind up with much shorter lengths.
If I go here http://www.brewersfriend.com/keg-carbonation-calculator/
 and put in 2 volumes at 45ºf it tells me to set the regulator at 9 psi.
If I go here http://www.iancrockett.com/brewing/info/kegbalance.shtml
and put in 9 psi, resistance of 2, and height of 1' , it gives me a line length of 4.25'.
Do I really need start with 10' that I see recommended or would five' work?
I am heading to the store later today, so any tips would be appreciated.

32

Beer Recipes / Re: What is your best session beer recipe?

« on: December 29, 2012, 05:19:18 AM »

I brew this one quite a bit.
1.040 og
30 ibu
95% maris otter
5% wheat malt
challenger @ 60 min
Mt Hood @ 10 min
Mt Hood  dry hop
mash @ 149ºf
90 minute boil
wyeast 1318 London Ale III

33

Beer Recipes / Re: What to brew next

« on: December 29, 2012, 05:08:26 AM »

Maybe a little of topic, but what the hell does a "dank" beer taste like? 

34

Yeast and Fermentation / Re: West Coast Ale dry yeast

« on: December 07, 2012, 10:14:42 AM »

Checked the gravity on mine today.
Went from 1.040 to 1.005. 87% attenuation !
I did mash low at 149°f.
Beer tatses OK.

35

Other Fermentables / Re: A little help with a batch of cider.

« on: December 01, 2012, 05:52:49 AM »

I know it's not the question you asked, but I'm curious why you racked to secondary and then added more fermentables?  Wouldn't it be easier to add the concentrate, add the yeast, ferment completely, and then rack to secondary?  I assume it did re-start fermentation after adding the concentrate?  Based on the FG it must have.

and yes, I always size my batches so that my secondary will be completely full, unless I'm going to be in a keg where I can cover with CO2.  I've added a small amount of water before.  Assuming you had fermentation from the concentrate you had a CO2 blanket and though you opened it for the oak I assume that process made some more come out of solution that has again covered the cider.  So I wouldn't personally worry too much.

cheers--
--Michael

 Yes, it would have made more sense to add the concentrate at the start.
I didn't have a real plan for this, I pretty much just added it on a whim. Thinking it would reduce the head space and might flavor it up a bit.
 I took a look at it a couple days ago and found the airlock was empty, not sure if it sucked back into the carboy, or I just didn't fill it. I gave the carboy a blast of CO2.
 Should I put this in a keg to age / carb. now, or just leave it the carboy for another month ?

36

Yeast and Fermentation / Re: West Coast Ale dry yeast

« on: December 01, 2012, 05:31:26 AM »

I used it in a pale ale, that I brewed last weekend.
It's fermenting in the low 60°'s.
I'll let you all know how it turns out.

37

Other Fermentables / A little help with a batch of cider.

« on: November 24, 2012, 08:43:29 AM »

At the request of a friend I decided to have a try at making a batch of cider.
Here is the rundown:
Bought 5 gallons of various brands of apple juice and cider at the local grocery stores.
10/22: Pitched a packet of Montcharat wine yeast.
11/3:   I transfered it to a secondary ( I know probably to soon ) and added 24 oz. of frozen apple juice concentrate.
11/10:  I added 2 oz. of mediium toast American oak cubes.
11/21: Gravity down to 1.001, moved out of 65°f room to cold garage.

 The carboy is filled up to the shoulder, I have been reading one wants to pretty much fill it up to the top to avoid oxidation. Should I add some more juice, or some more concentrate to bring up the volume? I am not sure if it's a good idea but I also was considering buying some apples peeling, slicing them up and then and cramming in the carboy. Thinking this would take up some head space and add a bit more flavor as well as fermentables. If I do any of these things should I bring it back inside where it's warmer?
  Also if anyone has any advice on adding acids, tannins, sweeteners etc. I sure could use it.
Right now I am figuring on not messing around with it too much, but just let ferment out and bottle it using carb tabs, in 2 liter soda bottles.

38

All Grain Brewing / Re: Batch Sparging on a Single-Tier System

« on: November 03, 2012, 02:00:54 PM »

  Sorry, I don't have an answer, but I have also wondered about batch sparging on a single tier, with a pump.
It never made much sense to me. If you have to pump the water into the mash tun it would seem to me you might as well fly sparge? I am sure somebody will tell me why I am wrong ?

39

Beer Recipes / Amber recipe with leftover specialty grains ?

« on: November 03, 2012, 06:45:25 AM »

Trying to brew an Amber Ale using up the specialty grains leftovers.
Does it look OK ?
For the base malt I have a few lbs. of Canadian 2row the rest of the 8 lbs. will be made of British Pale. For yeast I can either use some harvested  Wyeast 1318 London Ale III,  or I have a packet of BRY-97 west coast Ale

O. G. 1.054
F. G. 1.013
I.B.U. 38
S.R.M.  14
Alcohol % Vol 5.4


8 lbs. of Canadian Two-Row (Mash)
.75 lbs. of British Amber (Mash)
.39 lbs. of American Crystal 120L (Mash)
.13 lbs. of British Chocolate, Pale (Mash)
.11 lbs. of British Crystal 135-165L (Mash)

.3 oz. (8.5g) of Magnum (14.5%)  boiled for 90 minutes.
1 oz. (28.3g) of Cascade (6.2%)  boiled for 20 minutes.
.5 oz. (14.2g) of Centennial (11.4%)  boiled for 10 minutes.
.5 oz. (14.2g) of Centennial (10.5%)  boiled for 0 minutes.
.5 oz. (14.2g) of Cascade (6%)  boiled for 0 minutes.

40

Equipment and Software / Re: Interesting immersion wort chiller design

« on: October 29, 2012, 04:27:45 AM »

How does 20/46 = 300% ?

41

General Homebrew Discussion / Re: FWH question

« on: October 25, 2012, 02:19:18 PM »

OK now I am really confused.
If FWH give you between 10% and 20% more IBU's then a 60 minute addition , how can it equal a 20 minute addition ?
You get less IBU's from a 20 minute addition then 60 minute.

42

General Homebrew Discussion / Re: FWH question

« on: October 24, 2012, 01:54:47 PM »

When you do this do you leave the hops in for 60 min.? Or take them out when you reach a boil?

43

Beer Recipes / Re: Full Sail Wassail clone Hops IBU question

« on: October 07, 2012, 04:35:26 PM »

Someone in my HBC, informed me that the 15 min. steep of the 0 minute hops is like a 20 min. addition and that adds the extra IBU's.
Unfortunately they told me too late.
So if I brewed that recipe with 78 IBU's what kind of beer would you call it?

44

Beer Recipes / Re: Full Sail Wassail clone Hops IBU question

« on: October 06, 2012, 12:37:17 PM »

What software are you using and what formula is it using for hops?

A program called Homebrew Formulator.
It uses Tinseth.

45

Beer Recipes / Full Sail Wassail clone Hops IBU question

« on: October 06, 2012, 11:28:41 AM »

I am planning on brewing this up tomorrow. I found the recipe here http://www.byo.com/stories/recipeindex/article/recipes/98-english-a-scottish-strong-ale/2279-full-sail-wassail-clone
The recipe and the Full Sail website both state 55 ibu's .
My brewing software tells me the recipe as given will have around 27.
Should I bump up the hops to get closer to the 55, or just brew it as the recipe states?


Full Sail Wassail clone
5 gallons/19 L, all-grain; OG = 1.070  FG = 1.014; IBU = 55  SRM = 29  ABV = 7.3%

Ingredients:

13.75 lbs. (6.2 kg) 2-row pale malt
9 oz. (0.27 kg) crystal malt (60 °L)
2 oz. (56 g) crystal malt (120 °L)
2 oz. (56 g) chocolate malt
1 oz. (28 g) roasted barley
1 oz. (28 g) black patent malt
1 tsp. Irish moss (15 mins)
2.5 AAU Northern Brewer hops (75 min) (0.36 oz./10 g of 7% alpha acids)
2.5 AAU Styrian Goldings hops (75 min) (0.5 oz./14 g of 5% alpha acids)
3.75 AAU Hallertau Hersbrücker hops (15 min) (1.1 oz./30 g of 3.5% alpha acids)
3.75 AAU Styrian Goldings hops (15 min) (0.75 oz./21 g of 5% alpha acids)
7.5 AAU Hallertau Hersbrücker hops (0 min) (2.1 oz./61 g of 3.5% alpha acids)
7.5 AAU Styrian Goldings hops (0 min) (1.5 oz./43 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)