Messages

1381

Yeast and Fermentation / Re: Quick (dumb?) OG, FG question

« on: January 25, 2012, 06:52:59 AM »

(And why, exactly, is the temperature for this not the standard 20C?)

Probably because American manufacturing mostly uses english, not metric, measurements and hydrometers were designed for commercial brewing.

1382

Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews

« on: January 24, 2012, 07:55:23 AM »

We have a date now - July 21. The public event will be from 5-8pm with awards at 7pm. Local craft breweries and wineries will be pouring samples for those attending - who can vote for their favorite commercial beer/wine to win a "Peoples' Choice" award.

1383

Extract/Partial Mash Brewing / Re: Steeping Grains, Water Chemistry question

« on: January 24, 2012, 07:43:52 AM »

I was thinking of replacing a small part of my extract with 2 row malt to keep the other grains company - no full mashing on my horizons yet

If you are only steeping chocolate and crystal malt - those are fully converted and all you need to do is soak them to extract sugars and flavor. I don't know anybody who worries about pH for steeping converted grains unless they know that their water is really bad.

Adding 2-row will add unconverted grain and then you will need to worry about mini-mash temperatures, pH, proper conversion etc - with little benefit.

1384

General Homebrew Discussion / Re: Pressurized Fermentation in a Cornie

« on: January 23, 2012, 06:56:26 AM »

What sort of pressure relief do you have on the corny?

1385

General Homebrew Discussion / Re: Bench cappers

« on: January 23, 2012, 06:55:53 AM »

I like my colonna capper - compact, easy to use, and you get a laugh watching lefties try to use it.

http://www.northernbrewer.com/shop/colonna-bench-capper.html

1386

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: January 20, 2012, 12:15:18 PM »

1.043 - 1.006 is 86% attenuation. Time to settle and age a little may help it, but I'd guess that fermentation is done.

1387

Other Fermentables / Re: 60 gallons of cider

« on: January 20, 2012, 07:24:22 AM »

Umm...Wow.  That's a lot of cider.  Makes my little 5 gal first attempt pretty pathetic.  How long does it take to develop this level of obsession? 

We've been making cider for 6 years. The jump to this size came two years ago when I was looking to make a larger batch. I asked a friend who's a winemaker at a commercial vineyard if he had any ideas about cheap fermenters larger than 5 gallons. Honestly, I was thinking 15, maybe 20 gallons, but he had this barrel at the winery and gave it to me. I figure I'm obligated to fill it, right?

1388

Other Fermentables / Re: 60 gallons of cider

« on: January 19, 2012, 12:51:01 PM »

That's gotta be a strong table

It's an old school lab bench. 60 gal of cider probably weighs 500 lbs - a lot - but about the same as having 2-3 people sit on it.

Ron - sadly we'll be visiting my parents in NM for the next meeting.

1389

Beer Recipes / Re: How to Doctor a Belgian Blonde

« on: January 19, 2012, 12:30:46 PM »

Drew - have you used the clear syrup?

Does it add anything flavor-wise?

I'm tempted to give it a try but sugar is just sooooo much more cost effective.

I read a few years ago that ommegang uses switched from clear syrup to sugar to corn sugar and they found no change in flavor.

1390

Ingredients / Re: Malt percentages

« on: January 19, 2012, 12:26:34 PM »

Are there any websites with information on what the maximum percentage of the grist particular malts should be? I would like some kind of a starting point for experimenting with roasted malts.

Pick up a copy of "Designing Great Beer" by Ray Daniels.

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1391

Other Fermentables / 60 gallons of cider

« on: January 19, 2012, 12:20:43 PM »

Wanted to share - this is 60 gallons of cider fermented in my unheated garage. It's done fermenting and will probably be transfered to kegs and carboys next weekend. Much of it is being shared with friends in my homebrew club.

1392

General Homebrew Discussion / Re: Saving yeast from bottle-conditioned brew

« on: January 19, 2012, 12:09:25 PM »

Also make sure you're EXTREMELY clean/sanitary with the whole process. Sanitize the bottle before opening, sanitize the bottle opener, don't let the bottle sit open any longer than absolutely needed, etc. You're culturing up what may be a few yeast cells and a few cells of contaminating yeast/bacteria will be cultured up along with them.

1393

Other Fermentables / Re: Gonna do my first cider Saturday.

« on: January 19, 2012, 11:59:53 AM »

I've only used tannin once, and I added 1tsp/5 gal. It was also 'wine tannin' and I was following the bottle directions. I remember the powder being a bit hydrophobic, so you might want to mix it with warm water or something before adding it.

Honestly though, if you like the way it tastes I'd hesitate to modify it.

1394

Equipment and Software / Re: 10 gal kegs

« on: January 19, 2012, 11:47:10 AM »

Man, they would kill the market if they could make corny style kegs at that price. Their new price for 1/6B kegs is competetive with the prices for used ball lock kegs now.

1395

Other Fermentables / Re: Gonna do my first cider Saturday.

« on: January 19, 2012, 06:58:31 AM »

You can add both acid and tannin now. Pectic enzyme can help clear cider, but it is denatured by alcohol and must be added pre-fermentation. The cider should clear with cold storage. If it doesn't in a few weeks, you can try fining it, just keep waiting, or not worry about it. Many cidermakers prefer cloudy cider.