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Messages - gymrat

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1
General Homebrew Discussion / Re: Fermenter Capacity
« on: April 10, 2016, 07:37:40 PM »
I regularly ferment 5 gallon batches in a 10 gallon stainless conical.

2
I fill my pots with water and weigh my grains the night before. Then on brew day I go out and start my mash before coffee. During the mash I enjoy my coffee, then take Ralph for his run, after that I take my first runnings. This means my mash usually goes for around an hour and a half to two hours. But then all I have to do is my sparge and my boil. So it makes brew day seem short. And I am usually all done with everything cleaned up before 2.

3
General Homebrew Discussion / Re: Fat Tire
« on: March 25, 2016, 09:36:30 PM »
Fat Tire was my cross over beer from Macro to Micro. I still like to have a glass of it from time to time for that reason. I owe it a lot :)

4
I remember someone advocating fermenting in a new garbage can liner a few years ago. As long as that bag is leak free, that seems like it could be a good option for a fermentation vessel. Placing some sort of flat plate over the top of the container should serve to keep infectors out.

I would be very leery of doing this. A lot of garbage liners are manufactured with insecticide in them to prevent fly problems.

5
Ingredients / Re: Red X IIPA
« on: March 19, 2016, 07:15:14 AM »
I will be kegging my Red X IPA in a few days. This was my recipe

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Ruff and Ready Red
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Red IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 16.6 SRM
Estimated IBU: 54.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
11 lbs                RedX (BestMälz)  (15.2 SRM)              Grain         1        100.0 %       
1.00 oz               Cascade [7.20 %] - Boil 60.0 min         Hop           2        26.8 IBUs     
4.00 oz               Cascade [9.30 %] - Steep/Whirlpool  60.0 Hop           3        27.6 IBUs     
1.0 pkg               American West Coast Ale (Lallemand/Danst Yeast         4        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11 lbs


My OG was 1.060. I threw my hops in at 170 degrees and let them sit for an hour.

6
One thing it helps is prevention of boil overs at the beginning of the boil. If using a kettle at capacity, it helps to get rid of the sticky stuff.

I can fill my 14 gallon kettle to about 1/2 inch from the top and not have a boil over and don't skim foam. OTOH I am a ninja.

If you can do that you truly are a Ninja. I bow to you

7
Ingredients / Re: Check out the color
« on: March 08, 2016, 05:09:55 PM »
When I opened slowly grains would come out, then more grains, then the liquid would stop running altogether. When I started opening wide open from the start, a pack of grains would shoot out, then the liquid would run for a while before slowing down to a stop SOMETIMES. Then when I went to a thinner mash and opening all the way immediately I stopped having stuck sparges altogether. I should add I am using a false bottom.

8
Ingredients / Re: Check out the color
« on: March 08, 2016, 05:02:54 PM »

The reason I quit using my tubing some time back was because I had a lot of problems with stuck sparges. With the tubing off I could easily see when my runnings were slowing down. However I seem to have overcome the stuck sparge problem when I went to thinner mashes.

It seems to me that the tubing helps get a siphon going which helps to completely empty your tun.
+ 1 - gravity

Do you open your valve a tiny amount in the beginning of run off? This helps to prevent compaction.

I had more stuck sparges when I did that.

10
Ingredients / Re: Check out the color
« on: March 08, 2016, 11:24:38 AM »
The reason I quit using my tubing some time back was because I had a lot of problems with stuck sparges. With the tubing off I could easily see when my runnings were slowing down. However I seem to have overcome the stuck sparge problem when I went to thinner mashes.

11
Ingredients / Re: Check out the color
« on: March 07, 2016, 08:23:50 PM »
I wouldn't worry about HSA. I'm with you that it is a non-issue. Adding tubing to the nipple works better physically. It provides more suction and will drain more completely.

Try it yourself. Fill your kettle with 3 gallons of water and drain it with a length of tubing and without tubing. It's a night and day difference.

I have a length of tubing I use to clear stuck sparges. I will try it next time I brew.

12
Ingredients / Re: Check out the color
« on: March 07, 2016, 07:46:54 PM »
When I first started reading this forum there was a long thread on hot side areation. The consensus was it was a debunked myth. Someone even put up a link to a pod cast with John Palmer in it. In that podcast he said yes he mentioned it in his book but it really is not an issue. I have been brewing for a few years this way and have yet to ever have any issues.

13
Honey will leave a flavor. And I always like to add adjuncts after primary fermentation is done.

14
Ingredients / Re: Check out the color
« on: March 05, 2016, 12:23:36 PM »
Will do.
Stone has a Red X IPA that is spectacular. It is a seasonal released Feb 1st. It is called Pataskala Red. They used Cascade, Amarillo, and Mosaic hops. It is interesting because at the finish you can taste the malt along with the bitter from the  hops. It is absolutely delicious. After having one of those I bought a sack of Red X.

15
Ingredients / Check out the color
« on: March 05, 2016, 11:37:23 AM »
I am doing a SMaSH brew with Red-X and Cascade hops.


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