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Messages - hospter81

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Beer Recipes / Midnight Sun Artic Devil clone recipe
« on: January 13, 2016, 08:46:27 PM »
Hello guys, i tasted this beer on holidays and it was amazing! i wonder if some of you have a clone recipe that would like to share?

thanks! :D

Equipment and Software / glycol chiller size
« on: January 30, 2015, 03:00:03 PM »
Hello, i will buy a 2 bbl jacketed fermenter soon and i am looking for a glycol chiller to control my ales and lagers fermentations and allow me to do a cold crash...

searching on internet there are a lot of pretty expensive models with 220V power (i just want a 115V model) and i think all of them exceed the needs of refrigeration

i found a nice cheap chiller on morebeer:

Can anybody give an advice? someone already have it? is that model the correct size for a 2 bbl jacketed fermenter? (the jacket capacity of approximately 3 gallon)

thanks guys!

Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 26, 2014, 10:32:08 PM »
Man does it throw off a nice fruity aroma!  If the flavor follows the initial fermentation aroma, it will be a winner....

what was your temperature profile in the fermentation? can you share it??

Beer Recipes / Ayinger Celebrator doppelbock
« on: August 25, 2014, 01:07:57 AM »
Just wondering if any of you guys have a nice clone recipe of this beer? anyone know if it has ever been published on zymugy?

thanks! :)

Ingredients / Re: maris otter in stout
« on: May 22, 2014, 03:01:20 PM »
I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

Yes :) im planning to add a shot of coffee at secondary

Ingredients / maris otter in stout
« on: May 21, 2014, 10:49:39 PM »
Hi! i am planning to do a stout (OG 1080) with this malt bill soon:

80% maris otter
11% rye malt
3% cararye
3% midnight wheat
3% roasted barley

I have done this recipe before using 2h as base malt, mashing at 146ºF for 60 minutes and step it at 161ºF for 20 minutes for a very fermentable wort. This is the first time using MO, i have readed that MO is very good only for single infusion. steping at 146-161 will only carry me problems at lautern creating a very sticky grist? a 154ºF single infusion for 60 minutes would be better? can MO will convert the other grains in the grist? someone told me it has very low diastatic power...

thanks for your advises guys :)

Equipment and Software / Re: wort chiller recommendation for a 1 bbl system
« on: November 05, 2013, 03:48:12 AM »
Plate chillers are much faster with a pump. The space is so thin though that there is a lot of resistance to flow. Buy a pump before a second chiller. Hot water is also a great way to sanitized them.

running hot wort through a pump before the wort chiller could cause any oxidation due to hot aeration? i've used a march pump at 190F and there is a lot cavitation, could that affect?

Equipment and Software / Re: wort chiller recommendation for a 1 bbl system
« on: November 05, 2013, 02:54:53 AM »
Indeed, i pre chill my cooling water to 53F....i dont know for sure, but i think putting a secundo therminator will increase chances of a possible contamination...:S

Equipment and Software / wort chiller recommendation for a 1 bbl system
« on: November 05, 2013, 02:28:44 AM »
Hello! i've been using a therminator for a while but it takes a lot of time (one hour) to chill 33 gals from 200 to 72F... im looking for a dudadiesel. What size do you recommend me for that size? i was thinking in a 23-40 or a 32-40

I dont use any pump in the process (and i know this is maybe a silly question) but can i use one before the wort chiller in order to increase the flow and be more efficient?


Beer Recipes / how much munich in a porter?
« on: October 15, 2013, 09:52:19 PM »
Hi! i been brewing my porter for several batches but i feel it needs more maltyness...and i want to boost up the munich malt, here is my malt bill:

55% 2 row briess malt
25% munich 10L briess malt
5% c-40 malt
3% c-120 malt
8% chocolate malt
4% black patent malt

In past batches i used to mash up to 69% of 2 row and 11% of munich, what do you think?... my OG is 1052 and im trying to give a good body mashing at 160F and a good maltyness with that 25% of munich...i ferment at 65 with US05 for a clean flavor. For hops i use magnum at FWH and 60 minutes to achieve 35 IBUS

Any comments, tips, changes you would do? thanks!

All Grain Brewing / Re: black ipa and bruns water spreadsheet
« on: October 08, 2013, 02:45:10 PM »
This is my malt bill:

13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %
0.50 lb Cara-Rye (70.0 SRM) Grain 3.0 %
0.50 lb Carafa III dehusked(525.0 SRM) Grain 3.0 % you consider a pale ale profile (sufates = 300 ppm) since there arent any harsh or roast flavors?


Kegging and Bottling / cold crash question
« on: October 07, 2013, 07:06:21 PM »
Hi! is there a big difference if i cold crash at 35ºF instead of 32ºF to precipitate all the yeast, proteins and quit the cold haze? what is the recommended time to do it?


All Grain Brewing / black ipa and bruns water spreadsheet
« on: October 07, 2013, 03:51:03 PM »
Hi! i want to do a wookey jack clone from firestone walker, i have build all my recipe but dont know how to approach this on the bruns water spreadsheet. Can i use the pale ale profile to enhance the hops? o do i need to use the black hoppy profile?

I have tasted that beer and for me it is very balanced, but i dont know if the black balanced profile could fit with this beer...what do you think? what profile would you use?


Yeast and Fermentation / which dry yeast strain do you prefer?
« on: August 12, 2013, 06:34:57 PM »
Hi! just wondering which strain do you prefer for american styles and why? us05 or bry-97?


General Homebrew Discussion / dry hops on IPL
« on: August 02, 2013, 10:16:36 PM »
I've recently tasted the fathom IPL from ballast point. It just blow my mind! But i'm intrigued on when to add a dry hop on lagers? It is supposed that dry hop efficiency improves at 68F. Lager fermentations can't afford that temperatures unless when performing the diacetyl rest and just for a little time. After that is just cold what time is good to do the dry hops?

thanks for your comments

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