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Messages - makemehoppy

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1
Extract/Partial Mash Brewing / Re: Quick extract batches.
« on: October 06, 2010, 05:29:09 PM »
I've been having problems getting back into brewing. I did an all extract hefe.
6 lbs wheat DME
1 oz  Liberty or Fuggles for 45 min boil
Wyeast 3068

I did a full volume boil so I still had the lag times heating up and cooling, but what an easy brew day!

2
Equipment and Software / Re: Grain mill setting
« on: August 07, 2010, 06:58:10 PM »
Start there and see how it goes. If you efficiency is real bad narrow it down a bit or run the grains through twice to see if that helps.

3
General Homebrew Discussion / Re: New York - and Beer
« on: June 20, 2010, 08:07:20 AM »
Gingerman, Gallway Hooker right next door and Rattle and Hum  all within an easy walking distance of each other

4
All Grain Brewing / Re: The Ideal Batch Sparge
« on: June 08, 2010, 09:29:04 AM »
I have never waiting 15 minutes between sparges after stiring. Are you expecting more conversion to occur? I just stir, vourlat and drain and repeat.

5
All Grain Brewing / Re: The Ideal Batch Sparge
« on: June 07, 2010, 09:11:22 AM »
 For example, if I mash in 12# of grain with 3.5 gallons of water, I only have enough room for about a half gallon top-up at the end of the mash.  So my run off is about 2.5 gallons.  That means my batch sparge needs to be 4.5 gallons to acheive a 7 gallon pre-boil volume. 
....
Aren't you forced to do 3 run offs?  If you only have space for 4 gallons and run off 2.5 that means the next sparge you can only fit and run off another 2.5 gallons.  If you are looking to collect 7 gallons based on above id to this:
Mash with 3.5 gallons and run off what I expect would be 2 gallons. Then do two batch sparges adding 2.5 gallons each time. The extra vourlaf and drain is extra work, but would will not lose time in your brew day if you start heating the other run offs while doing the sparges.

6
General Homebrew Discussion / Re: Random Laws of the brewday #266
« on: May 13, 2010, 11:37:42 AM »
I put my whirfloc right in with my last hop addition when I am weighing them out.

If you have to forget something irish moss is the least of your problems....

7
The good news is you ended up in Burlington Vt, one of my favorite places to walk around and have great beers

8
General Homebrew Discussion / Re: AHA Member Surveys
« on: May 05, 2010, 03:06:28 PM »
got the email and took both surveys.

9
General Homebrew Discussion / Re: Siphoning Technique
« on: May 04, 2010, 11:16:24 AM »
I use the autosiphon from the kettle to the carboy and again from the carboy to the keg.
I whirlpool the kettle and let it settle for about 20 minutes while I clean up. I then start the autosiphon about half way down the kettle. As the kettle drains I slowly move the siphon tip down to keep it submerged. (A dish towel draped over the autosiphon right at the kettle lip keeps it nicely in place). As I get near the bottom I determine how greedy I want to be based on the volume in the carboy.

I cold crash the carboy at least a day before racking to the keg. When I'm ready to rack I move to my counter and place a towel under the carboy to tilt it back some. I then again leave at least an hour for everything to resettle and then start racking. Again I try to suspend the siphon tip well above the trub and as I get close to the bottom I carefully monitor and stop as soon as I see any yeast in the transfer tube.

10
Is there also a sink in this bathroom?  Maybe you'll have better luck finding an adapter for that faucet.

11
All Grain Brewing / Re: Brewhouse efficiency 'stuck' near 60%
« on: April 10, 2010, 05:38:53 AM »
I doubt the problem is your barley crusher I know a number of people use it at the default setting with no problem. Pre-conditioning the malt will help with stuck sparges by keeping the husk more complete, but I doubt that effect efficiency much. You have a relatively large cooler for some small grain bills and you are mashing on the low side as well. I would suggest taking a temperature reading 15 minutes in to verify the temp. Finally, stir the mash.

12
General Homebrew Discussion / Re: My first competition
« on: April 07, 2010, 01:40:08 PM »
I would consider sending beer from the same batch to more than one competition and getting more feedback. If you are in a club bring some to the next meeting and ask opinions from judges.

13
Beer Recipes / Re: Scottish Export 80 Shilling-Big Brew
« on: April 02, 2010, 11:46:40 AM »
I would stay with the flavor of the roasted barley over getting the right SRM color with chocolate. Use less roasted if you want the color to be lighter.

14
General Homebrew Discussion / Re: What are your house styles?
« on: April 02, 2010, 11:33:13 AM »
I like to keep an APA or IPA on tap in the 5-6% range. I also try to always have a Porter available. I then do other styles by whim. Right now I'm thinking of keeping my Scottish Ale in constant rotation.  Finally I'm trying to perfect a Belgian tripel in small batches. I'm on my 3rd attempt and going is slow as I like to wait at least a few months for aging to see what I want to adjust.

15
General Homebrew Discussion / Re: Beginner questions. . .
« on: March 19, 2010, 10:11:41 AM »
Look for a homebrew club in your area, check out local sites for Big Brew Day on May 1st to see homebrewing live. Look for a local homebrew shop. The instructions that come with a typical 5 gallon homebrew kit will get you through the first batch, but having a support group around you will make it easier.

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