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Messages - brian-d

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1
All Grain Brewing / Almanac Pumpkin Barleywine
« on: February 19, 2014, 02:19:30 PM »
Does anybody have the recipe for this beer?  I sampled it at last years GABF and it was one of my favorites.  Thanks!!

2
Yeast and Fermentation / Re: High Gravity 1.095 situation
« on: March 02, 2013, 03:44:51 PM »
LOL...oh that.

Denny I am not sure what  RDWHAHB is?

What yeast?
What temp?
Recipe/grain bill?
Mash temp?

At one week it is probably still slowly working, answers to the above would help with a course of action

All of the above plus RDWHAHB.
If I may:   It is the mantra quoted from the great Charlie Papazian, it means Relax, don't worry, have a homebrew

3
Yeast and Fermentation / Re: High Gravity 1.095 situation
« on: March 02, 2013, 03:36:02 PM »
Denny I am not sure what  RDWHAHB is?

What yeast?
What temp?
Recipe/grain bill?
Mash temp?

At one week it is probably still slowly working, answers to the above would help with a course of action

All of the above plus RDWHAHB.

4
Yeast and Fermentation / Re: High Gravity 1.095 situation
« on: March 02, 2013, 02:57:40 PM »
32lbs of maris otter, 1lb of crystal 120, 1lb of victory
mash temp 149
Cal ale 001 3 vials in 2400 ml of starter wort
fermenting at 67

5
Yeast and Fermentation / High Gravity 1.095 situation
« on: March 02, 2013, 02:43:09 PM »
I need some advise for attenuating a high gravity ale. Brewed a Maharaja clone. OG was 1.095. There was quite a lot of blow off so I probably lost some yeast. I definitely pitched enough yeast by making a huge starter. One week out I took a sample and I am only down to about 1.035-1.040. I need to shave off at least 10-15 points. I have read that adding more fresh yeast can get the fermentation going again. There is still some co2 expelling, but i doesn't seem vigorous enough to get the FG down to where I need to be. Would appreciate suggestions from brewers who have faced this issue before. Thanks!

6
The Pub / CO2 refills near Littleton, CO??
« on: June 11, 2012, 08:12:10 AM »
Hi,
I was wondering if anyone has a suggestion for CO2 refills near Littleton, CO? My resource recently moved their business north so I am looking for another place. Thanks!

7
All Grain Brewing / Re: Iodine test for mash conversion
« on: December 17, 2011, 03:22:45 PM »
Again, I've never had such a problem getting my beer to hit the proper FG.  I'm searching for clues.  By the way Denny.  I lived in Noti in the early 60s.  Went to 1st and 2nd grade there.  Lived on Allison Road.  It's a small world.

8
All Grain Brewing / Iodine test for mash conversion
« on: December 17, 2011, 10:46:20 AM »
I've brewed some high gravity beers lately and my attenuation has not been what it normally is (8-10 points high).  Thinking through my process and researching the possible problem I believe my mash was not fully converted and my mash temp may have been too high.  I want to start performing an iodine test to check conversion.  What is the best iodine source for this?  I've seen tincture of iodine 2% at the local drug store and I've also read the idophore would work.  I would appreciate your feedback and experience.  Thanks, and happy holidays to all!

9
Classifieds / Re: Pet Carboys and Northern Brewer XL Wort Chiller
« on: November 29, 2011, 08:40:48 PM »
Thank you for your inquiry's.  All items have been sold.  Brew strong!

10
Classifieds / Re: Pet Carboys and Northern Brewer XL Wort Chiller
« on: November 28, 2011, 06:58:27 AM »
I am in Denver, CO

11
Classifieds / Pet Carboys and Northern Brewer XL Wort Chiller
« on: November 27, 2011, 07:02:39 PM »
I have the following for sale:

Four 5 gallon Pet carboys-$13 per unit

Two 6 gallon Pet carboys-$14 per unit

One Northern Brewer XL immersion chiller-$90 (lists for $165.99 new)

All items were used less than 10 times.  Great condition.  I will throw in a drilled carboy bung.  Some units have a crystal thermometer installed.  XL wort chiller has 70 feet of 3/8ths copper for quick cooling.

12
Yeast and Fermentation / Problem with attenuation
« on: November 26, 2011, 04:04:55 PM »
I recently built a fermentation chamber from a 7cf chest freezer and Ranco style temp controller which seems to work well. The last three beers I've fermented did not hit the expected terminal gravity. The last two were in the 1.080-1.085 OG range and finished in the high 20s. I've never had this problem before. My beer always attenuates well. Both were vigorous fermentions for 2-days before settling down. Two things come to mind that I suppose could make a difference,

1. I mashed higher than normal. One beer 153 and one at 155. I'm usually 150-152. Could this make a big difference?

2. I had to pitch the whole starter because the starter fermentation was not complete (big starters) after about 18-24 hours and I was finished brewing and ready to pitch.

Aside from that I kept the fermentation temp right where it should have been so I do not understand what has happened lately? Any comments? Thanks! Is there a procedure to use to bring the gravity down in this type situation?

13
All Grain Brewing / Racking under CO2
« on: November 18, 2011, 09:15:52 AM »
Does anyone have a good set-up with detailed explanation and pictures to rack from fermentor to keg under co2 pressure to avoid oxidation?  Thanks.

14
Kegging and Bottling / Corney keg for conditioning
« on: November 10, 2011, 08:11:17 AM »
I usually leave my beer in the primary for 3-4 weeks and have found this works better than moving to a secondary fermentor.  My question is this: I just started kegging and love it...if I have a brew ready to move from the primary to a keg, can I rack over and purge out the oxygen in the head space and leave the beer under say 10-15 psi for a period of time without hooking up to co2?  I would keep the keg cold 35-38 and just consider it longer conditioning time?  I would appreciate your experience and comment

15
All Grain Brewing / Normal Boil Evaporation loss-loss to trube and cooling?
« on: November 05, 2011, 07:18:48 AM »
I am sure there is no clear cut answer.  I live in the Denver area at about 6,000 ft in elevation so I think our boil off would be even higher.  I use beer smith, but yesterday I brewed a 5 gallon batch of All grain and used 15% as evaporation rate, 3/4 gallon as loss to trube and 4% as cooling loss which are settings I have used previously.  Beer Smith said I should have a pre-boil volume of 7.01 gallons with the above variables, but I was left with just a little over 4 gallons of wort in my fermentor which is the first time I was that far off.

Two things were different with this batch: I used a Chillus Convolutus wort chiller from Morebeer instead of an immersion chiller and Blichmann's hopblocker.  Both pieces of equipment worked great.  Does anyone have any insight as to why I might have lost 3 gallons of wort with a 60 minute boil?  Does the vigor of the boil matter much?  Thanks very much.

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