Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - aaspinall

Pages: [1] 2
1
All Grain Brewing / Re: increasing abv
« on: March 29, 2019, 08:21:47 PM »
Thanks for all the suggestions.

2
All Grain Brewing / increasing abv
« on: March 27, 2019, 10:42:59 PM »
I'm making a smoked porter in which the OG is 1.080 with an FG of 1.020. The result is an ABV of 7.9%. I'd like to bump the ABV up a bit more, like 8.5 - 9.0% (trying to make it like an imperial porter). The recipe has no adjuncts. What might I add to make the increase - perhaps molasses or treacle. And if so how much should I add for a 5 gallon batch? I don't want to mess with the overall smokey flavor to the beer. Is it possible? Thanks for your suggestions.

3
All Grain Brewing / Re: no carbonation
« on: February 26, 2019, 11:37:02 PM »
Thanks for the replies. At first the bottles were in a spot in the basement that was about 68 -70 degrees (that's why I wasn't worried about it). But after the two weeks and no carbonation, I brought the bottles upstairs to the warmest room in the house which is about 72 degrees. Waited another 2 weeks with no results. FYI, I'm in Denver.

4
All Grain Brewing / no carbonation
« on: February 25, 2019, 03:34:19 PM »
Just before Christmas I brewed a DIPA (OG was 1.090). After 10 days I needed to leave town for 2 weeks, and I decided to not bottle until I got back (I did not take a gravity reading at the time). 2 days after returning I took a gravity reading (it was 1.012) and primed with 5 oz. of corn sugar. After 2 weeks I opened a bottle and there was no carbonation. I waited another week - still no carbonation. I then tried the swirling method (swirl - place bottles upside down for a few days, turn right side up swirl and wait a few more days) No carbonation. Then, I uncapped all the bottles, added carbonation drops, recapped. Waited 2 weeks no carbonation. So, after that long explanation, is it worth uncapping, sprinkling in some neutral dry yeast and recapping, or am I wasting my time. Thanks for any suggestions.

5
All Grain Brewing / pale malt difference
« on: June 20, 2018, 10:47:02 PM »
I'm brewing a recipe that calls for two different brands of pale malt (9 lbs. of Maris Otter and 4 lbs. of Briess). Will I really notice the difference if I just use 11 lbs of the same kind? Not sure if my supply store carries Maris Otter.

6
All Grain Brewing / mash or steep
« on: February 27, 2018, 01:37:55 AM »
I'm using an AHA recipe to make a Tank 7 Saison clone. This recipe uses about 6 lbs of malt extract, but about 6 lbs of grain and flaked corn. The directions state "mash pale malt, flaked corn, and wheat malt for 45 min at 150 degrees". Then it states "Rinse grains." Do I really mash the grains and sparge, or do I steep the grains and rinse?
I'm confused by these directions. Give me your ideas, please.

7
Equipment and Software / wiring a pump
« on: November 03, 2016, 12:55:23 AM »
I bought a MKII pump that comes with a three pronged plug. I want to connect it to a switch so I have better control. So, when I cut the plug off, I’m a little afraid of what I’ll find. I doubt if the wires come sheathed in black, white and green coverings. How will I know which wire is the ground ( I’m assuming the other two wires are interchangeable, hot and neutral). I’d appreciate any advice.

8
Equipment and Software / pump
« on: August 28, 2016, 07:50:05 PM »
With my brewing set up I have to haul my kettle full of water, hot wort etc. from basement to garage and visa versa. This got to wear on me so I bought a pump. It is not self priming. Now I’m thinking this might not work for me because both of the kettles I plan to use do not have a spigot. Originally, I planned on putting the hose over the lip of the kettle and down into the wort or water (using clamps so the hoses didn’t fly all over the place). I know the pump has to be below the source, which is no problem, but I would somehow have to have liquid in the intake hose, right? Any ideas or suggestions?

9
All Grain Brewing / rice hulls
« on: January 13, 2016, 01:43:03 AM »
I'm planning on brewing a weizenbock that has a total grain bill of 16lbs, and 4 lbs of that is red wheat malt. Trying to avoid a stuck sparge, I'm using rice hulls. What's the amount of the rice hulls should I use, and do I include that in my calculation of strike water volume?

10
Beer Travel / albuquerque,nm
« on: December 13, 2015, 09:29:50 PM »
What are some suggestions for a good brewpub (not brewery - we want to eat) in Albuquerque? Thanks!

11
General Homebrew Discussion / Belgium
« on: June 11, 2015, 04:49:59 PM »
In June of 2016 my wife and I will be on tour in Germany and Austria. We plan on extending our stay for three days to visit Belgium specifically to drink beer. Any suggestions as to where to go? We will be traveling by train from Frankfurt, Germany. Thanks for any advise.

12
Kegging and Bottling / Re: film on bottles
« on: November 02, 2014, 08:48:16 PM »
The film is on the inside. Typically, all I do to clean my bottles is to rinse the bottle very well after I pour the beer, make sure there is no sediment, and then turn the bottle upside down to store. When I bottle again, I rinse the bottles again, and then give each bottle a shot of Star San with one of those spring loaded bottle squirters (forget the name of the apparatus), which coats the bottle thoroughly.

13
Kegging and Bottling / film on bottles
« on: November 01, 2014, 06:24:50 PM »
I use Star San to sanitize my bottles. I've noticed a film on the glass now that I've reused the bottles a number of times. Just out of curiosity, I used a bottle brush to see if I could remove the film. I was able to get most of it off.  Do I need to go through all my bottles and remove the film, or just not worry about it?  I can't detect have any off flavors in the beer.
Art

14
Yeast and Fermentation / Re: stuck fermentation
« on: May 24, 2014, 12:02:28 AM »
I've heard of using a aquarium heater with carboy in water to raise the temp. Any other methods to get to an 80 degree temp?
Thanks

15
Yeast and Fermentation / Re: stuck fermentation
« on: May 22, 2014, 01:00:33 AM »
I think I messed up in responding to the replies. Anyway, long story short. I used a Saison yeast. Measured with a hydrometer, and have kept the fermentation temp at 68-70F. Going back over the recipe, it says the temp should be 70-75F. So, the original question was, should I repitch using the same type of yeast, or a neutral yeast? Will that do me any good?

Pages: [1] 2