241
All Grain Brewing / Re: Water to grain ratio for mash tun.
« on: March 14, 2011, 07:29:48 AM »
For boilovers, get yourself some food grade silicone. A few drops right when it is going to boil reduces the foam and stops boilovers.
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242
Kegging and Bottling / Re: Too much foam
« on: February 22, 2011, 06:31:30 PM »
I saw in one of your posts that you are getting foam from the keg when you pour. Last year I had a piece of a hop pellet get stuck in the out poppit. Not saying that's what it is but, that's exactly what was happening to me and that was my problem. Just depressurize the keg, remove the disconnect and poppit, cover the threads with some sanitized aluminum foil and inspect the poppit. When you're done, hopefully you've resolved you issue, re sanitize everything and hook it back up. Let the beer chill down, cuz now you will really get foam!!
This happened to a buddy of mine a few weeks ago too.
This happened to a buddy of mine a few weeks ago too.
243
Kegging and Bottling / Re: Kegging Newbie
« on: February 22, 2011, 06:21:37 PM »
I got a double body co2 regulator, so I can run two pressures, one for force carbing and one for serving. That way you can stay ahead of the game. Two manifolds and you're set!!
244
All Grain Brewing / Re: Protein Coagulation
« on: February 22, 2011, 06:11:08 PM »
From what I understand, most malts we buy these days are so well modified, that decoction is not needed.
245
Ingredients / Re: Which two hops should I grow? What are your favorites?
« on: January 31, 2011, 04:42:12 PM »
Chinook is one of my favorite bittering hops. Very versatile, I've made stouts, ipas, apas, brown ales,...etc. You get the picture. Also I love Centennial. If I could grow hops here in Florida I'd grow Chinook and Centennial. But I've heard the climate and soil mineral content isn't that great, plus I don't have a green thumb!
246
Commercial Beer Reviews / Re: Bells' Hopslam Ale
« on: January 21, 2011, 04:03:19 PM »
You know, I knew brewers were good people. 
I was just joshing with you guys!! I know that Hopslam is not in the same league as Pliny, and as I drink my second one, I see why. Sorry to have offended anyone with my comparison, I really know that my palette is not refined enough to distinguish different flavors, that's why I will never make it to the BJCP. I only say a beer is ok, good, great, or amazing! Hopslam is definitely great, Pliny is amazing!
But I definitely love brewing beer and ultimately, drinking it!
Get Liquified!
I was just joshing with you guys!! I know that Hopslam is not in the same league as Pliny, and as I drink my second one, I see why. Sorry to have offended anyone with my comparison, I really know that my palette is not refined enough to distinguish different flavors, that's why I will never make it to the BJCP. I only say a beer is ok, good, great, or amazing! Hopslam is definitely great, Pliny is amazing! But I definitely love brewing beer and ultimately, drinking it!
Get Liquified!
247
Commercial Beer Reviews / Re: Bells' Hopslam Ale
« on: January 21, 2011, 02:13:14 PM »I like Hopslam well enough, but to say its like Pliny is outright blasphemy.
Yeah, I don't see the comparison.
rem·i·nis·cent/ˌreməˈnisənt/Adjective
1. Tending to remind one of something.
Simcoe and Centennial in the kettle and dry hopping reminded me and A LOT of my friends of the "beer" they had brought back from California for us, just a couple months ago. Since this isn't a free country I guess beers can't be compared to one another in their similarites, not that they are exactly alike, but similar. But I'll just enjoy my 18 remaining HopSlams and keep my thoughts to myself!!
248
General Homebrew Discussion / Re: three tier systems how do they work
« on: January 21, 2011, 07:21:34 AM »
Lee,
Don't wait too long until you switch to all grain. Once you do, you will wish you did it sooner! I'm glad I did a three extract batches before I switched to "brew in a bag", which is all grain. A few of those batches and then it was full on AG. Also, I wouldn't worry about a pump, why pay for something when you can get it for free? I built a "Ghetto 3-Tier" system from some old lumber from a job. Just measure the height of your fermenter and work your way up from there. Easy.
Just keep it simple too. That's what I have done, thanks to Denny's posts, on here and Homebrew talk, and his site. Single Infusion, double batch sparge, it doesn't get any easier than that, to me anyways. Enjoy brewing and Get Liquified!
Don't wait too long until you switch to all grain. Once you do, you will wish you did it sooner! I'm glad I did a three extract batches before I switched to "brew in a bag", which is all grain. A few of those batches and then it was full on AG. Also, I wouldn't worry about a pump, why pay for something when you can get it for free? I built a "Ghetto 3-Tier" system from some old lumber from a job. Just measure the height of your fermenter and work your way up from there. Easy.
Just keep it simple too. That's what I have done, thanks to Denny's posts, on here and Homebrew talk, and his site. Single Infusion, double batch sparge, it doesn't get any easier than that, to me anyways. Enjoy brewing and Get Liquified!
249
Beer Recipes / Re: BIG barley wine recipe for LONG aging
« on: January 21, 2011, 07:00:10 AM »
My Barley wine I made in December I used one pack of Fermentis US-05 and a pack of 04, redydrated of course. I swear it was done fermenting in four days, that US 04 ain't no joke! Although I prefer US -05 for a lower FG, I decided to mix the two and see what happens. I collected a crap load of wort and boiled for three and a half hours, with 2.5 oz warrior for two hours. Tasted pretty good at bottling.
I don't know if it has been mentioned, but you might want to add yeast at bottling. I just wanted to bottle condition mine, although such a high alcohol beer would be fine with force carbing, as was mentioned. Mine was 12% as well, from what I understand the yeast are very stressed, so I added a US33 at bottling. Also, barley wines, start big and finish big, on the gravity side. Mine started at 1.121 and finished at 1.030.
I don't know if it has been mentioned, but you might want to add yeast at bottling. I just wanted to bottle condition mine, although such a high alcohol beer would be fine with force carbing, as was mentioned. Mine was 12% as well, from what I understand the yeast are very stressed, so I added a US33 at bottling. Also, barley wines, start big and finish big, on the gravity side. Mine started at 1.121 and finished at 1.030.
250
Commercial Beer Reviews / Bells' Hopslam Ale
« on: January 21, 2011, 06:54:13 AM »
Well it's that time of year again. Time for some Hopslam! While I'm not to keen on paying $20.00 for a sixer here in Panama City, FL, it is a great beer. Very reminiscent of Pliny, according to a rep at Bell's they use almost the exact same hops, but slightly less bitter and with a little slickness from the honey. I swear I tasted more honey in it last year, but my wife says I'm crazy!
All in all a great beer and if you can find it, it's definitely worth the money. Also do not age this beer! Drink it while you got it. I can't wait to get home from work today and start the weekend with a couple HopSlams!
All in all a great beer and if you can find it, it's definitely worth the money. Also do not age this beer! Drink it while you got it. I can't wait to get home from work today and start the weekend with a couple HopSlams!
251
Ingredients / Re: Apriocot/Peach flavor in IPA, what hop is it??
« on: January 15, 2011, 10:42:08 AM »
It sounds like it's the Citra to me. Just ordered a pound from hopsdirect.com Thanks guys. I'll repost after I brew it and let you guys know. It seems like most of the posters don't like that flavor, but I thought it was awesome!!
252
All Grain Brewing / Re: Mash water volume?
« on: January 13, 2011, 05:44:54 PM »
Not really that thick of a mash. I mash in at 1.25 qts/lb of grain and I always think it's a thin mash. Whatever you are mashing at, I've had good success with double batch sparging. Split your sparge water into two batches and run it off twice. That really helped my efficiency, thanks to Denny!!
253
Ingredients / Re: Apriocot/Peach flavor in IPA, what hop is it??
« on: January 13, 2011, 03:14:32 PM »
I used Fermentis US-05 in all three batches. And it didn't ferment too high. If it did, this was definitely an on-flavor!! Also, I brewed an all Maris Otter, Simcoe recently and no peach or apricot. It was all dank/spicy/peppery, but quite tasty.
Also, I brewed an all Maris Otter, Simcoe recently and no peach or apricot. It was all dank/spicy/peppery, but quite tasty.
254
Ingredients / Apriocot/Peach flavor in IPA, what hop is it??
« on: January 13, 2011, 12:02:22 PM »
I've brewed this recipe a few times now and it has always turned out good. However the first time I brewed it, it had a really nice apricot/peach aroma to it. I've never been able to re-capture that smell/taste, following the recipe exactly. Any help as to which hop might be contributing that flavor would be greatly appreciated. This is my first original IPA, so there's quite a smattering of different types of hops!
Kyptonite IPA
13# 2-row
1# C-40
.5 # Caravienne
.5 # Carapils
Mashed at 147 for 75 minutes
Batch Sparge...
Boiled for 75 mins
1.5 oz Chinook 60 min
1 oz Galena 60
1 oz Chinook 30
1 oz Warrior 30
1 oz Simcoe 10
1 oz Citra 10
Fermented at app 68 degrees for a week then added:
1 oz Amarillo
1 oz Crystal dry hopped with both of these for a week, cold crashed for one day, then kegged @ 12 psi. Served one week after kegging.
OG 1.070
FG 1.013
I would really love to recapture that taste. I've had a lot of commercial IPA's and never tasted it before. Help!!
Kyptonite IPA
13# 2-row
1# C-40
.5 # Caravienne
.5 # Carapils
Mashed at 147 for 75 minutes
Batch Sparge...
Boiled for 75 mins
1.5 oz Chinook 60 min
1 oz Galena 60
1 oz Chinook 30
1 oz Warrior 30
1 oz Simcoe 10
1 oz Citra 10
Fermented at app 68 degrees for a week then added:
1 oz Amarillo
1 oz Crystal dry hopped with both of these for a week, cold crashed for one day, then kegged @ 12 psi. Served one week after kegging.
OG 1.070
FG 1.013
I would really love to recapture that taste. I've had a lot of commercial IPA's and never tasted it before. Help!!
255
All Grain Brewing / Re: Using Rice in a mash
« on: January 12, 2011, 10:03:22 AM »
Ok , thanks for the tips guys. I think I'll give one of these options a try. Probably the minute rice one, but who knows, this will just give me something to obsess over until I brew it!!
Thanks!!
Thanks!!