Topics

31

All Grain Brewing / Can sunlight affect wort?

« on: January 29, 2012, 02:14:20 pm »

So I had my latest batch of IPA  (all Falconer's Flight...looking forward to this one)  cooling in an ice bath, from this afternoon's brew day.  I had to leave for a couple hours and when I came home noticed the sun was ever so slightly peeking in on some of my wort.  Just a little sliver through a window.  Will this affect my wort??  Or is direct sunlight only bad for fermented beer?

32

Beer Recipes / IIPA recipe / how's it look?

« on: January 19, 2012, 05:56:23 pm »

So, I'm thinking about brewing a  IIPA soon, wanted to see what everyone thought of this recipe.  It's been a while since I brewed a double IPA.

11 gallon batch
90 minute boil time
 
OG 1.089 / FG Estimate 1.015

30.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.59 %

2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.84 %

1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.92 %

0.25 lb Pale Chocolate Malt (215.0 SRM) Grain 0.73 %

2.00 oz Simcoe [13.00 %] (90 min) Hops 37.9 IBU

1.50 oz Warrior [15.00 %] (60 min) Hops 30.7 IBU

1.00 oz Amarillo Gold [8.50 %] (20 min) Hops 7.0 IBU

2.00 oz Simcoe [13.00 %] (5 min) Hops 7.1 IBU

2.00 oz Warrior [15.00 %] (0 min) Hops -  

1.00 lb Corn Sugar (Dextrose) (0.0 SRM)

  Probably dry hop with an ounce each of Warrior and Simcoe for a week.

 

33

Beer Recipes / Hercules IIPA

« on: January 19, 2012, 05:21:46 pm »

I'm looking to clone Great Divide's Hercules IIPA, for a friend.  Anyone got any resources?  I've scoured the net, but to no avail, no firm recipes with notes. 

34

Yeast and Fermentation / SafBrew S-33 1/2 packet

« on: January 07, 2012, 04:40:18 pm »

So I just pitched a Honey Brown ale with 1 and a 1/2 packs of S-33.  I'm wanting to use the other half packet to pitch to my Barley wine when I bottle it, to bottle condition.  I wrapped it up tight and put it in a ziplock bag.  How long should it last?  I may not be able to bottle my Barley wine for a few days, will it still be good? 

35

Ingredients / Flaked Barley

« on: January 06, 2012, 09:00:28 am »

So, I've used flaked barley several times.  I never mill it.  I received my latest supply order and the consistency of the flaked barley looks different than previously.  Previously all of the flaked barely I have received looks just about like oatmeal.  This time it is a lot thicker and coarser, so I was wondering if I should mill it, or just throw it in the mash like I normally do?

36

General Homebrew Discussion / Looking for Pliny in/near Butte County, CA

« on: December 22, 2011, 12:10:41 pm »

I have a friend who is leaving Magalia, CA in Butte County and she is wanting to bring some Pliny back to Florida with her today. Anyone know of a store close-by her or on her way where she can purchase it?

37

All Grain Brewing / How to obtain a water report

« on: November 29, 2011, 12:20:17 pm »

I was wondering how I would go about obtaining my local water report?  I'm in Panama City Beach, FL.

38

Beer Recipes / Vanilla Rum Raisin Stout - Amounts?

« on: November 20, 2011, 03:03:34 pm »

So, I had a really great Vanilla Rum Raisin Stout a couple months ago at the Emerald Coast Beerfeest.  A homebrew at that.  I didn't get to talk to the brewer much about the recipe but I was wondering if anyone had ever added this to a stout.  I have ten gallons of a new stout, the hydro sample I tasted yesterday was really good, one lb of cherry wood smoked malt made it really complex, anyways, I want to try and add these flavors to 5 gallons of it.

I was thinking about soaking x amount of rum (what type?)  in x amount of raisins, adding that mixture, and then adding x amount of vanilla extract to the keg.  Anyone ever played around with these ingredients?  How much is not enough, too much...etc...

This is a ten gallon batch.

 
Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.22 %
3.00 lb Munich Malt (9.0 SRM) Grain 12.24 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 4.08 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.08 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4.08 %
1.00 lb Smoked Malt (Cherry Wood) (3.0 SRM) Grain 4.08 %
1.00 lb Special Roast (50.0 SRM) Grain 4.08 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.04 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 2.04 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.04 %
4.00 oz Styrian Goldings [5.40 %] (60 min) Hops 37.2 IBU
0.21 tsp Fermcap -use 2-3 drops (Boil 60.0 min) Misc 
2.10 items Whirlfloc Tablet (Boil 15.0 min) Misc 
2.10 tsp Yeast Nutrient (Primary 3.0 days) Misc 
3 Pkgs SafBrew - US 05 (Fermentis) Yeast-Ale

 

39

Other Fermentables / First Mead

« on: November 16, 2011, 07:50:20 pm »

I'm gonna make my first mead soon, do I need to leave a lot of headspace or provide blowoff?  I'm not sure how vigorous the fermentation will be, just looking for some pointers.  Thanks!!

40

All Grain Brewing / Slightly sour smell, tastes great

« on: November 16, 2011, 07:40:07 pm »

So, I've got a Brown Ale that I've brewed a couple times and it's got a hint of sourness to the smell.  It tastes really good though.  But didn't smell like this before.   I've brewed it before and the only thing I changed was the base malt.  This time I used pilsner instead of 2-row,  and boiled hard for about 70+ mins.



Type: All Grain
 Date: 9/19/2011
Batch Size: 10.50 gal
 Brewer: LiquidBrewing
Boil Size: 15.00 gal Asst Brewer:  
Boil Time: 90 min  Equipment: My Junk 17.5 Gallon Cooler/ 15.5 Sanke Boil Keggle  
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 78.00
Taste Notes:  
  
Ingredients
 
Amount Item Type % or IBU
17.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 74.73 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.40 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.40 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.40 %
1.00 lb Special Roast (50.0 SRM) Grain 4.40 %
0.50 lb Amber Malt (22.0 SRM) Grain 2.20 %
0.25 lb Black Malt - Belgian Debittered (500.0 SRM) Grain 1.10 %
2.00 oz Galena [13.00 %] (60 min) Hops 45.0 IBU
2.00 oz Galena [13.00 %] (30 min) Hops 34.5 IBU
2.00 oz Galena [13.00 %] (0 min) Hops -  
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 4.40 %

 
  

41

Yeast and Fermentation / Using wine yeast for beer

« on: November 08, 2011, 10:55:51 am »

Anyone ever used wine yeast, such as Red Star Montrachet to ferment beer?  I guess my ultimate goal would be to brew a super dry beer that is really well attenuated.  Just curious if anyone has done it and what temperature to ferment it at.  When I make my cider with wine yeast I just let it sit out at room temp and it tastes great.

 I'm wondering if I should stay in the 60's if I choose to go this route.

42

Equipment and Software / Regulator Issue?

« on: October 11, 2011, 02:51:24 pm »

So, I'm wondering what is wrong with my regulator.  My serving fridge is ALWAYS set to 10 psi.  The other day I went to get a beer, it was at 15 psi.  We haven't had any major temp. shifts, and now when I vent all the kegs to relieve the pressure, then re-pressurize, it slowly creeps back up to around 10.  Then the next day without fail its at 15 to 15+!  What the what!!  I did notice that the pressure dial seems like I have to really turn it up before it will even start registering, like it's loose or something .  But it's not leaking, go figure...

43

Beer Recipes / Need Stout Ideas

« on: October 07, 2011, 10:37:42 am »

So I've made quite a few stouts over these last two years of brewing.  All have turned out really well actually, some have been fantastic.  But I'm wanting to try something that doesn't involve Roasted Barley/Chocolate Malt and Flaked Barley.  Any ideas?  I guess that leaves only black patent malt, which I haven't used that much.  While I'm not trying to clone Kalamazoo Stout or Yeti, something along those lines.  Not a traditional Dry Stout, I guess I'm looking for an American Stout idea.  How about some flaked rye or flaked  wheat in there, to replace the flaked barley??

Let me know what you think and if you have a recipe that doesn't involve roasted barley and flaked barley.  Maybe I'm weird for wanting to try a different stout...

44

Yeast and Fermentation / Yeast Price Increase - Danstar Nottingham

« on: September 26, 2011, 01:01:19 pm »

So I just brewed last weekend and exhausted my supply of Danstar Nottingham and Fermentis US-05.  I normally shop with Northern Brewer so I pull up the dry yeast page, low and behold Nottingham has tripled in price!!  US-05 went up a few cents, no big deal.  I checked one of my old invoices, sure enough, Nottingham was only $1.39 the last time I bought it.  Which was several months ago, mind you.  But a 300+% increase, really?

45

Kegging and Bottling / FreshBlend Co2

« on: September 22, 2011, 06:17:57 am »

So a few months ago, when I went to my local Airgas to get a new Co2 tank, they claimed there were new regulations for consumable Co2.  It's called Freshblend and costs considerably more than what I used to pay.  Anyways, it seems as if it isn't carbonating my beer as quickly.  Usually, I set at 30 psi, shake a little...let it sit for two days, then back it down to serving pressure 10 psi for 5 more days.  Seven days total and my beers were carbed up great.  Not now, it seems that it takes an extra 3-4 days.  I Googled Freshblend and I couldn't come up with much.  There are different mixtures of Co2 in the Freshblend.  I guess I need to call my local Airgas and find out which mixture I am buying.  I might have to start going back to my fire extinguisher guy, he's alot cheaper but I have to leave the tank with him for a few days...it's probably worth it though.  Less money and better carb.....maybe it's all in my head.

Any thoughts?