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Messages - riceral

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All Grain Brewing / Re: How many here would buy a Grainfather???
« on: March 13, 2017, 03:33:32 PM »
I think the Grainfather looks nice. I agree I would prefer more power but that would require either brewing in the laundry room (dryer circuit) or having an electrician run a new 20 Ampere circuit.

The second reason I don't think Grainfather is for me is batch size. I really like 3 gallon batches. I brew more often and get more variety.

No reason you can't do a 3 gal. batch on the GF.

Right...just need to make some adjustments for a smaller grail bill, but all of that is in the instruction manual.
For 3 gallon batches I tend to use about 5-6 lbs of grain. The Grainfather FAQ on their website says they don't recommend going below 5.5 lbs of grain. However, I just noticed they sell "micro pipework" for 2.6 gallon batches for $35.

Yep. I use the micro pipework and do 3 gallon batches. Works great.

Yeast and Fermentation / Re: Yeast Vault
« on: March 08, 2017, 05:36:43 PM »
I'm looking at this one WLP564 Leeuwenhoek Saison Yeast Blend and debating getting WLP611 New Nordic Yeast Blend.

All Grain Brewing / Re: How many here would buy a Grainfather???
« on: March 08, 2017, 05:31:49 PM »
In a nutshell what type of beers would you NOT be able to do in a Grainfather?

5 gallon capacity with something like an 18 pound grain capacity. I'd say you could do most any style really.

Absolutely.  Can't think of one that wouldn't work.  And it would be kind of silly for them to design in limitations.  There will be grain weight limitations for about any system.  My cooler, for instance, tops out at about 18 lb.

You can also do reiterated mashing if your grain bill is more than 18 pounds:

As to the question of efficiency, I get 75-80%. Sometimes more for smaller grain bills (<7 pounds).

General Homebrew Discussion / Re: HBC
« on: March 04, 2017, 07:07:09 PM »
As usual, Drew and I will be there.  We're doing a seminar together with Marshall and Malcolm, so it should be interesting!

...or entertaining. :)

Sent from my iPad using Tapatalk

...or both.

The Pub / Re: How did you pick your forum name?
« on: March 04, 2017, 02:38:58 PM »
my last name and the first letters in my first name.

easy since it was a log-in name at one university where I used to work

Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 12:30:13 PM »
Interesting that both Budvar and PU made the list. Guess no one brews Bo Pils much anymore?

Hoping that this makes room for Unibroue to be year-round...

I am hoping this also. I used WY3864 a few times and it gave good results everytime.

All Grain Brewing / Re: How long does it take you to brew a beer?
« on: February 11, 2017, 10:41:15 AM »
from start to clean up 5-5.5 hours.

Beer Recipes / Re: 1st Lager - Dunkels Bock
« on: February 02, 2017, 03:28:19 PM »
To kill 2 birds with one stone ( wink wink Blatz). My last Dbock was the best Dbock I have ever had.

43% pils
30% light munich
18% dark munich
3% CMI
4% Carabohemian
2% carared

19ibu at 60 min
4 ibu at 30 min
23ibu total all hallertau mittlefruh

og 1.068 Fg 1.012

I targeted 18srm so you may need to play with some sinamar depending on brewing methods( I had to add about 2oz)

The beer:

Quick question-----

What is CMI? Caramunich 1?

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 11:20:18 AM »
I'm going to brew a session rye stout this weekend. first time in a couple years I've brewed a 10 gallon batch.

Welcome back. I haven't seen you on the boards in a while.

All Grain Brewing / Re: Boil temps - do they matter?
« on: January 26, 2017, 06:05:20 AM »
Acronyms are everywhere, and 99% of the time I don't even make them up ;) Take for example LODO. Hate the term and you will have NEVER see me use it! 

The link to what TBI( and TBA) is was like the 4th post in this thread.
But here it is again, cheers.

Thermal stress is placed on wort, more heavily so on long, excessively turbulent boils, resulting in excessive darkening of wort and may well impact malt flavor. Where advice used to be to target 10-15% evaporation, well under 10% evaporation may well ward off these effects. FWIW I get 7-8% evaporation.

Edit -

Sent from my iPhone using Tapatalk

Thank you for the explanation.

Working in medicine and with a background in emergency medicine, I thought TBI stood for traumatic brain injury! I drew a link between beer and traumatic brain injury but couldn't see how boil temperatures had anything to do with it.

General Homebrew Discussion / Re: Small Batch Brewers - Let's Talk!
« on: January 19, 2017, 06:04:37 AM »
1.) been brewing 3 gallons lately.
2.) 5 gallons is too much as I am usually the only one drinking. I do share with some friends and take my beer to brew club meetings. 3 gallons will give me 30-35 bottles.
3.) all grain
4.) got a grainfather for my birthday so I use this
5.) the grainfather has a small pipework that is used for small batches. I also have a 20L Speidel fermenter that I use for small batches
6.) after brewing 5 and 6 gallon batches for years, I believe there is little difference in terms of effort or equipment. The grainfather does take more time to come to a boil than when I use propane.
7.) I like the idea of doing small batches as I mentioned in #2 (5 gallons is too much for me). Small batches also gives me an opportunity to brew more and do experimental type stuff (new hop, new malt, new yeast).

Thanks so much for your time.  I owe you all a beer!

I'll take you up on that beer sometime.

Good luck on the book. Looking forward to getting my copy.

Kegging and Bottling / Re: Weizenbock Carb Vol
« on: January 13, 2017, 06:05:58 AM »
Vol ? for weizenbock

I found 3.4-4 in Mosher's book,  what do you guys do?

I've typically seen 3.0


Here is a potentially unpopular opinion: if your Tripel tastes like a Hefe, you did it wrong.

I totally agree.

I brewed a tripel with a dry yeast that had banana flavors, and I just called it a Belgian Hefe.

Couldn't wait to get rid of it and gave most of it away.


Belgian beer is over rated


No beer should taste like banana, pumpkin, or coriander


Unless you intend to make a brown ale, leave the brown malt out.  Otherwise whatever you make will taste like brown malt, patoooie!  Same with Special B; if there's over two ounces in there, it takes over.  Roasted is fine, burned is not.

I don't think you can make a decent porter without brown malt. Now if you consider porter as a variant of brown ale.... But I don't think many people would.

Just my opinions.

All Grain Brewing / Re: Porter
« on: January 05, 2017, 05:42:17 PM »
I don't think there is a satisfactory substitute for brown malt, but the recipe looks good to me.  I'd use the brown malty or balanced profiles in Bru'n Water.

+1.  Browns help make a great porter.

I would go a step further and say you can't make a great porter without brown malt. Just my opinion.

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