Messages

1231

Equipment and Software / Re: Homemade counter pressure filler

« on: August 11, 2011, 12:53:28 PM »

When I bottle from my kegs (in frequently, but I do it) I use a racking cane and a drilled stopper.  #2 stopper, IIRC, but this should be confirmed.

You can release pressure with the stopper and get minimal foaming.

Works pretty darn well and is super cheap.

1232

General Homebrew Discussion / Re: What should I brew today?

« on: August 04, 2011, 01:50:02 PM »

I think that's the most simple and straight forward recipe I've ever seen.  I like it.

1233

Extract/Partial Mash Brewing / Re: First partial mash....and Im confused.

« on: August 04, 2011, 01:24:42 PM »

Sounds like you're using the same pot and valve for the partial mash as you used previously for all extract batches.

If that's true, you shouldn't be losing any more wort than previously, so I wouldn't expect you to see such a difference.  Maybe I'm mis-reading your post.

Perhaps the efficiency of your mash is lower than what the recipe calls for?  What temp did you mash at and for how long?  Are you sure your thermometer is calibrated? 

Is there anything else different for this batch from previous?  Do you usually do Austin kits?  Or do you use recipes?  It could be that the kit as formulated is not ideal for your system and you need to tweak something.

My hops always go in hop bags.  My grains for partial mashes go in grain bags.  When I transfer to the fermenter, I run the wort through a mesh filter to catch all the mess and I get darn near 100% of the wort.

If anything, I often overshoot my target gravity.  But I rarely consider that a bad thing.  But I've been doing partial mashes for years and am very familiar with what to expect from my process.

1234

General Homebrew Discussion / Re: What's Brewing This Weekend - 8/5 Edtion

« on: August 03, 2011, 12:57:30 PM »

Belgian Wit and Golden Monkey clone (this time with the Ardennes yeast).

Both to be tapped for my son's Christening.

I should probably get the starters going tonight...

1235

General Homebrew Discussion / Re: Non-Belgian Uses for Belgian Candi Syrups

« on: August 02, 2011, 11:30:24 AM »

I plan on brewing on old ale with D2 from Dark Candi Inc. in place of treacle.  It sounds good on paper

This is exactly what popped into my mind.  Use some in an old ale.  It definitely sounds good on paper.

1236

General Homebrew Discussion / Re: Fruit Flies

« on: August 02, 2011, 11:24:26 AM »

Earwigs love to get inside my grill. They start running when I add charcoal.

For them, it's like the roach motel.  The get in, but they don't get out.

1237

General Homebrew Discussion / Re: Fruit Flies

« on: August 02, 2011, 08:05:47 AM »

Leave out a glass of cheap white wine.  This is supposed to work, though I haven't yet tried it.

Planning to, though, know that I think I've beaten back the ants for another year.

1238

Extract/Partial Mash Brewing / Re: Attenuation

« on: July 28, 2011, 02:55:44 PM »

Glad to see I'm not the only one buying bulk DME.

I think Gordon's suggestion of subbing some sugar is spot on.  This has been on my mind and is something I'm planning to try for the next few batches, regardless of style.

1239

Kegging and Bottling / Re: Best type of keg for a party somewhere else?

« on: July 26, 2011, 11:41:55 AM »

That's awesome, and looks super simple.  Love the PVC tower.

I'll be rigging something that up for my son's christening in Sept.  Wish I had it for our block party earlier this month...

Thanks for the links.

1240

Kegging and Bottling / Re: Best type of keg for a party somewhere else?

« on: July 26, 2011, 08:53:55 AM »

I would try that.  Anyone know what cooler that would work with?  Or the dimensions?

I just happen to have two 3 gallon kegs AND a spare tap tower...

1241

General Homebrew Discussion / Re: Brewed Longer? What does that even mean?

« on: July 22, 2011, 12:23:09 PM »

I remember "double krausening" from beer commercials in the past. I don't remember which of the big 3 made that claim.

Perhaps you're thinking of Old Style.  "Twice brewed and fully krauesened." Once for taste, once for smoothness.

Supposedly, the current formula is once again krauesened. 

1242

Yeast and Fermentation / Re: wyeast 1084 Irish ale

« on: July 21, 2011, 02:55:32 PM »

This is the only strain I use for my stouts.  I love it.

I've never thrown wheat at it, but I've done just about everything else.

I don't perceive a particularly dry finish to it, but I may have to crack open a bottle of stout tonight to double check.

1243

Kegging and Bottling / Re: Best type of keg for a party somewhere else?

« on: July 21, 2011, 02:23:33 PM »

The tap-a-draft always seemed a little expensive to me.  For $70 you could probably get a 2.5 or 3 gallon corny on e-bay, and they're a bit more mobile than a 5 gallon.

I typically just bring growlers over to the neighbors.  But if they run out, I can dash home across the street so it's not that big of a deal.

Unless you're willing to build something like a portable cart, your best bet just might be a rolling cooler.

Ain't nothing wrong with a little redneck every now and then.

I did the trash can thing just this past weekend for our block party.  I had it on a furniture dolly with the gas in a milk crate.  Everything held together with bungee cords.  It was redneck but effective.

1244

General Homebrew Discussion / Re: Poured out that old Belgian

« on: July 21, 2011, 02:15:37 PM »

I think finishing warm is very important.  I've done them in the past where they don't get much above 65 (ambient basement, dead of winter) and they didn't have enough "Belgian character." 

It was disappointing, but not as bad as the skull crusher fusels I had in another batch that went way too hot.

1245

General Homebrew Discussion / Re: Poured out that old Belgian

« on: July 21, 2011, 08:38:19 AM »

I agree with everything Gordon said but would emphasize that the yeast is the thing.  Find a Belgian yeast you like and you should be able to make just about any style with it.

I've had great success with the simplest of recipes.  Pils malt (and pils extract), sugar, hops.  Do this with a couple different yeasts and you can see the different characters of the yeast.

I don't think the type of sugar matters much (I've used just about every sugar you can find at the health food store) but I have not tried the syrups that Denny seems to like so much (darkcandi.com, I believe).  It seems that these syrups will add more character and flavors than simple cane or beet sugar.

Getting the carbonation right is important, too.  I love to see the lacing on the glass!

Maybe when the heat wave passes, I'll brew a strong golden...