Messages

61

Ingredients / Re: Java beans in coffee porter

« on: April 23, 2013, 09:33:06 am »

Until I a) upgrade to a home instead of my current condo situation or b) convince my wife a kegerator will look nice and have smaller footprint than all my bottling equipment, I still have to bottle, so dry beaning in a keg isn't an option.

That's why I suggested whole beans. Just put them in the fermenter, no bag needed. I've had randalled stout with whole beans in the randall and plenty of flavor is extracted.

62

Ingredients / Re: Ingredients from Walmart!

« on: April 23, 2013, 09:27:47 am »

I also searched my gmail archive and found nothing. I tried Ovaltine too, since that's something I've seen suggested - regular Ovaltine was dry malt extract. I think the modern version has some other ingredients added.
 
Bread flour (King Arthur at least) contains some malted barley flour in it to convert some starches into sugars during the rise. I don't know if there are enough enzymes to do significant conversion, but maybe.

63

Ingredients / Re: Java beans in coffee porter

« on: April 23, 2013, 05:46:38 am »

I was thinking of using American Roast Java Superior beans for some cold-brewed coffee to put into a porter and can't find any info about acidity... though I probably don't need to worry too much about that since I'm cold-brewing it, right?  Has anyone here used those beans before?  Do you have any other recommendations?  I was going to start off with 1/2 lb coarsely ground beans and 32oz water for a 5 gal batch.

It's tannins you don't have to worry about with cold brewing, not acidity. But I don't think any coffee beans are acidic enough to affect beer in the concentrations we use them. I used 1/2lbs cold steeped in 5 gal and liked it - almost too strong.  Next time I'm going to add uncrushed beans directly to the beer for a few days and then rack it off to package.  I do worry about introducing oxygen with cold steeped coffee. The blogger Mad Fermentationist says the coffee flavor is more persistent this way too.

64

Equipment and Software / Re: Primary without an airlock

« on: April 23, 2013, 05:38:58 am »

Shouldn't be a problem. I'd probably put foil over the top to keep anything airborne from landing in it - at least until fermentation takes off. But there are a few pictures of completely open fermenters around this forum too.

65

General Homebrew Discussion / Re: Look what the stork droped off...

« on: April 23, 2013, 05:34:21 am »

Speed cooling by giving the wort a gentle stir every few minutes. This will keep temperature gradients from forming against the kettle walls and really speed the process. You can also put your top off water in the fridge to get it as cold as possible. Cool the concentrated wort in an ice bath, then add cold top off water.

Don't listen to instructions that say "Pitch at 75F" Getting it down to 65F will give you cleaner tasting beer.

66

General Homebrew Discussion / Re: Second thoughts on brewing

« on: April 22, 2013, 06:39:14 am »

No apologies needed! Good point on the equipment not making the beer better. That being said, after weighing all my options, I took the plunge and bought a Blichmann burner and a 10 gallon SS pot.

Well there you go!

67

General Homebrew Discussion / Re: Second thoughts on brewing

« on: April 22, 2013, 06:07:21 am »

I think I'd have to appologize for being one of the people who convinced you that you need lots of equipment. I mis-read one of your other posts and didn't realize you were just getting into brewing. There are many people who make great beer with minimal equipment - in reality, equipment makes brewing beer easier, but it doesn't make the beer better. Skill makes beer better.  Also, in spite of the ideal and/or complicated techniques you'll read about, many corners can be cut and you'll still make good beer that you'll enjoy drinking.

68

Equipment and Software / Re: Anyone using a propane burner or turkey fryer setup AND ice bath to chill wort?

« on: April 19, 2013, 08:44:43 am »

Just a note on safety. Lifting and moving a pot of boiling hot liquid is not wise. Buy or build a chiller to get the wort down to 100F or less before immersing in the ice bath. That way you don't risk 2nd and 3rd degree burns.

Definately -- ~40 lbs of water plus the pot that you'd need to hold up and AWAY from your body.

69

Equipment and Software / Re: Anyone using a propane burner or turkey fryer setup AND ice bath to chill wort?

« on: April 19, 2013, 05:39:58 am »

An immersion chiller is the easiest way to chill ~5 gallons of wort.  Putting the pot in a tub full of ice could work, but it would be slow and require a LOT of ice.

70

General Homebrew Discussion / Re: Re: budweiser yes, but kind of cool

« on: April 17, 2013, 08:49:57 pm »

What is Budweiser?

Nostalgia flavored soda.

- Sent by my R2 unit

71

General Homebrew Discussion / Re: Topping off a fermenter

« on: April 17, 2013, 08:47:35 pm »

I don't

- Sent by my R2 unit

72

General Homebrew Discussion / Re: New brew pot suggestions

« on: April 17, 2013, 09:00:14 am »

This is the one I've got, can't be beat...

http://www.amazon.com/Update-International-SPS-40-SuperSteel-Stainless/dp/B000X1OLJW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1366165191&sr=1-2&keywords=update+international+stainless+40

Actually it can (at least on price). I have a Bayou Classic pot - though mine is 62 quarts.
http://www.amazon.com/Bayou-Classic-1044-44-Quart-Stainless-Steel/dp/B000VXHKMC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1366204139&sr=1-1&keywords=bayou+classic+stainless+pot

To me, the Bayou Classic does not beat the Megapot (the Amazon link I provided for the Update International pot is the exact same pot as the Megapot, the Megapot even has the Update International sticker on it).  The Megapot is much heavier gauge steel than the Bayou and the big plus is the Megapot has the SS-AL-SS sandwich bottom which distributes the heat more evenly.

Fair points. I've never been disappointed with mine though.

73

General Homebrew Discussion / Re: New brew pot suggestions

« on: April 17, 2013, 06:10:23 am »

This is the one I've got, can't be beat...

http://www.amazon.com/Update-International-SPS-40-SuperSteel-Stainless/dp/B000X1OLJW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1366165191&sr=1-2&keywords=update+international+stainless+40

Actually it can (at least on price). I have a Bayou Classic pot - though mine is 62 quarts.
http://www.amazon.com/Bayou-Classic-1044-44-Quart-Stainless-Steel/dp/B000VXHKMC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1366204139&sr=1-1&keywords=bayou+classic+stainless+pot

74

All Grain Brewing / Re: another water question

« on: April 16, 2013, 03:03:32 pm »

Do they serve samples and do you like their beer? If yes, water might be fine.

- Sent by my R2 unit

75

Beer Recipes / Re: Strawberry Hefeweizen Recipe- Input Please

« on: April 16, 2013, 06:59:22 am »

I would also go with 10 lbs. The flavor of many fruits is 99% sweetness and that is gone once the yeast eats the sugars.