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All Grain Brewing / Re: efficiency
« Last post by Robert on Today at 03:08:27 AM »
This is just one data point, but I found my efficiency dropped when my mill gap slipped a couple years ago.  I thought it was the grain, initially, but checked the gap with feelers and there was the culprit.  I grind around .025 gap and condition the grain, also, as I like the greater intact husk results I get with conditioning.  BIAB with HERMS recirc and Hochkurz step mash as the process for most of my beers (lagers).

Undamaged husks, finer grind, and recirc is where’s it’s at. Clear wort, smooth lautering and great efficiency.
Something I've noticed lately trying a lot of different malts, local and not.  With the same mill gap and the same rpm,  some malts give nearly intact husks (recent examples for me, Simpson's and a local product) and others noticeably more fragmented husks (e.g. Rahr and even Weyermann.)  It would seem some combination of barley variety and processing contribute to the quality of milled malt, and I'd like to see more study on this.  Note that each category in my above examples includes a high protein domestic and a low protein European representative.
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All Grain Brewing / Re: efficiency
« Last post by Big Monk on Today at 02:37:07 AM »
This is just one data point, but I found my efficiency dropped when my mill gap slipped a couple years ago.  I thought it was the grain, initially, but checked the gap with feelers and there was the culprit.  I grind around .025 gap and condition the grain, also, as I like the greater intact husk results I get with conditioning.  BIAB with HERMS recirc and Hochkurz step mash as the process for most of my beers (lagers).

Undamaged husks, finer grind, and recirc is where’s it’s at. Clear wort, smooth lautering and great efficiency.
3
Other Fermentables / Re: Butterbeer anyone?
« Last post by Michael Thompson on Today at 02:29:13 AM »
I suppose you could make regular beer but play around with different English ale yeasts and perhaps even German lager yeasts and purposely TRY to get a beer with a ton of diacetyl in it.  Ferment too cold, secondary early like after the first 3 or 4 days of fermentation, etc.  This should get you a relatively buttery beer if all the conditions are right, and if you used a yeast strain that is prone to it.

OK, now I've been to Harry Potter World myself and had butterbeer, so I'm reviving this thread. Please think about all the stuff you avoid to eliminate diacetyl, and give me to opposite advice. I think I need to drive diacetyl through the roof to accomplish this. What malt/yeast/techniques will produce the most diacetyl?

Sounds like 1st, short, cold fermentation. What yeast? I've seen recommendations of Irish ale yeast, English ale yeast, and perhaps German lager yeast. Would I lager it, or brew ale with the lager yeast? Any hints appreciated.
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All Grain Brewing / Re: Plum beer?
« Last post by charlie on Today at 01:27:59 AM »

I've made plum melomel that is very close to the japanese style plum wine in the stores.

I've always had more than 4# but with the honey it shouldn't be bad.

Honey? Melomel???

You hit the target right in the clout!

I thought I was going to be able to get more figs from my friend's mother, but the tree rats ate them while she was at the lake. Tree Rats!

Spiking the other split with the 4 lbs of plums and a couple of pounds of honey appeals to me. Game on!

Charlie
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General Homebrew Discussion / Re: What kettle is best for a new brewer
« Last post by charlie on Today at 01:18:33 AM »
How fast would 5 gallons go and how many drinking i got a few friends but not all of I feel like 5 would be a lot

5 Gallons is approx 53 bottles of brew. In the real world you'll get more like 48 or 50. So if you and your buddies drink 10 bottles per night it will last 5 days.

That's why I upgraded to keggles. I like my beer better than almost anything I can buy, and I didn't want to have to brew every weekend. So I brew a 10 gal batch every other week, and have a small surplus to carry over when the next brew comes on-line.

Charlie
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Beer Recipes / Re: Helles lager recipe suggestions
« Last post by Big Monk on Today at 12:48:20 AM »
I have brewed this , it doesn't follow tradition lagering technique but it makes a very enjoyable Helles. I use 029 in the first batch and 34/70 in the second and fermented at 66 degrees ramping at the finish to 72. http://brulosophy.com/recipes/munich-helles/

More on warm fermenting lagers http://brulosophy.com/2017/02/20/yeast-pitch-temperature-pt-2-cool-vs-warm-in-a-lager-exbeeriment-results/

Calling the Brulosphy Helles a Helles is fightin’ words! 😁

What was it about it that you didn't like?  That made it "not a helles"?

It was a joke. A comical throwback to a odd time in our collective forum existence.
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Kegging and Bottling / Re: Bottling from SS BrewTech Chronical
« Last post by RC on Today at 12:28:38 AM »
First, drop yeast/hop sediment from the cone, as much as possible. Then add your priming sugar solution. Then attach a CO2 line to the cone valve, turn on the CO2 to about 5 psi, open the top for venting and bubble CO2 through the beer for about 5 seconds. This should mix the priming solution pretty well. If you include fresh yeast in your priming solution then O2 damage will be minimal to none. If it's a hoppy beer, you may lose some aromatics doing this, but it's a good way to mix stuff into finished beer (sugar, finings, etc.).
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The Pub / Re: Anti Short Delay - Chest Freezer
« Last post by JT on Today at 12:27:57 AM »
I have used 1° differential for years with the probe in the beer or taped to the fermenter.  ASD is set to max at 12. This lets the freezer rest for a least 12 minutes between cycling. 
Having the probe in the beer in a thermowell further delays cycling on and off, as it takes longer for all the liquid to change two degrees than it would for the air to warm two degrees. 
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Pimp My System / Re: Project keezer
« Last post by jkirkham on Today at 12:24:26 AM »
I haven’t poured anything yet. But did cut that co2 line back, will probably cut the shorter lines back. And. I hope 8’ of beverage line is enough.

I’ll find out after work.
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Ingredients / Re: Null-lox Malts from Morebeer
« Last post by BrewBama on Today at 12:00:18 AM »
Thanks


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