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Messages - tommymorris

Pages: [1] 2 3 ... 138
1
All Things Food / Re: Cured Pork Belly
« on: September 20, 2018, 09:26:47 PM »
Looks great.

2
All Things Food / Re: Cured Pork Belly
« on: September 20, 2018, 08:50:01 PM »
Dumb question: do you slice this into bacon or serve some other way?

3
All Grain Brewing / Re: Score another for cloudy wort
« on: September 15, 2018, 05:48:44 PM »
I dont know about all home brewers, but from my day 1 I was lead to believe,  if not outright instructed, to try to get my transferred wort as clear as possible, leaving behind as much trub as possible.

In my brewery, I try to be mindful of quality gains vs effort to achieve them. So in this case, if I save 20 minutes (waiting for settling) and reduce equipment that needs cleaning (auto-siphon) and the end results are no change, or improved... it's an easy decision. Even if its contrary to proven science or conventional wisdom.

Maybe this is where my laziness worked in my favor.  Like you, I read and heard all the stuff about clear wort and that was my goal and method for  quite a while.  Then I stooped wprrying about it, based both on ly lack of caring and also some stuff I read.  I found that the wort that was cloudy made beer at least as good as clear wort.  I guess I'm surprised that more people haven't gone through the discovery that you and I did.
I never discovered this myself because for the first 10-ish years I brewed I tipped the kettle and poured everything into the fermenter. I was way to cheap to leave liquid behind in the kettle.  I definitely read about people doing otherwise, but, these debates always have folks on both sides, so, I never felt alone.

Now, for a few months I have had a Grainfather. GF wort has a lot less trub, but, a healthy amount still transfers to the fermenter. My friends and I like my beer before and after getting the GF.

4
Ingredients / Re: GREAT FERMENTATIONS GRAIN SALE
« on: September 13, 2018, 02:06:49 AM »
I decided to compare prices with Morebeer.  I don’t buy full bags, but, I like to buy semi-bulk.

@ Great Fermentation’s
$41.70: 30# Briess 2-row
$53.70: 30# Briess White Wheat
$8.99: shipping
$104.39: total

@ Morebeer
$32.07: 30# Briess 2-row
$32.97: 30# Briess Red Wheat
$0: shipping
$65.14: total
(or GW White Wheat for $37.15 for 30#)

At Morebeer the malt gets cheap when you buy in 10# increments. Once you cross $59 total, shipping is free. Up until recently I was using Adventures in Homebrewing for their points program. I had a lot of points from purchasing a Grainfather. Those are gone and I have gone back to Morebeer.


- formerly alestateyall.

5
Kegging and Bottling / faucets directly on keg and foam
« on: September 11, 2018, 12:58:35 AM »
I have flow control Perlicks mounted directly on my kegs. I can control foam with the flow control feature on the side of the faucet. I do have to pour a just bit slower but I like not having to clean lines so the trade off works for me.


Sent from my iPad using Tapatalk
I have Perlick flow control faucets mounted directly on the keg also.  I love them. Before that I had 10’ lines and Cobra taps. Both serve equally well. I also like not having lines.

You need a special adapter for the flow control faucets. It’s here: https://www.chicompany.net/beer-store/ball-pin-lock-kegs-parts/ball-lock-keg-parts/faucets-for-ball-lock-kegs/qd-adaptor-for-flow-control-faucets


- formerly alestateyall.

6
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: September 09, 2018, 05:23:58 PM »
American Pale Ale

93.3% Pale Ale Malt
6.7% Caramel 60
37 IBU Centennial FWH
0.75 oz/3G Centennial @ 1
0.75 oz/3G Centennial hop stand
MJ M44 US West Coast Ale
Amber Dry water.

I am copying BrewBama.


- formerly alestateyall.

7
Equipment and Software / Re: Carbonation lid for corny
« on: September 07, 2018, 12:35:03 PM »
I was never satisfied with my set it and forget it or burst carb techniques so I put the ‘Bling’man Quick Carb on my wish list. Based on reviews it works as advertised and having more control over the process interests me.  We’ll see.


Sent from my iPhone using Tapatalk
If you already have a pump you can build your own quick carb cheap.

Check out this video: https://youtu.be/OxLazijjgpU

PS. I knew this video was legit when I saw that beer belly poking out from behind that glaring white t-shirt.


- formerly alestateyall.

8
Equipment and Software / Re: Scratches on Anvil Fermenter...
« on: September 02, 2018, 08:13:50 PM »
I ended up ordering an Anvil Fermenter from a homebrew shop, when I received it... long scratches throughout the interior.


I talked to Anvil, they ended up sending a replacement out. When I got the replacement, I opened it up and found:


In the photo you can see multiple scratches on the ID, as well as a long vertical forming defect. I'm not necessarily concerned about the forming defect, but I'm worried about scratches harboring bacteria. Also, I've spent a good chunk of money on this, and kind of expected better finish from a Blichmann/Palmer product. Any thoughts? Right now I'm thinking I'm going to try and return it, and go with an SS Brewtech Brewbucket. The finish on my Mini's seems like head and shoulders above what I've seen so far.
Will the pressed volume marks harbor bacteria? I can’t see your images, so, take my input with a grain of salt. Most scratches I have seen from other posts like this look much shallower and easier to clean than the volume marks. But, I’m no expert. Just my 2 cents.


- formerly alestateyall.

9
All Grain Brewing / Re: All grain lager recipes
« on: September 01, 2018, 12:52:56 AM »
I grabbed these a long time ago from:
http://forum.germanbrewing.net/viewtopic.php?p=2586. I think they are nice guidelines.

—— Quote start ——
I would keep the water pretty bare bones...
Otherwise, use RO with enough calcium chloride to hit 30-50 ppm Ca, and let the sodium metabisulfite provide you with the sodium and sulfate.

I am only recommending noble-type hops for these recipes. It's fine to use just one, like Hallertau Mittelfruh, which works well by itself, or you could try blending two different varieties 50/50. Use what you like and experiment!

For hopping schedules, it is really up to you. A single 60 minute addition is fine if that's what you like. 70% at 60 min + 30% at 30 minutes is a really nice one for helles. 1/3 at 60, 1/3 at 40, and 1/3 at 15-20 is a great pilsner schedule.

As far as yeast goes, I've had the best results with WY2206, WLP835, and WY2124.

Helles - OG 11.5-12.8 Plato
80-90% Pilsner malt at 3.5 EBC
0-15% Vienna malt at 8 EBC
0-10% Munich malt at 15 EBC
0-10% caramalt at 25 EBC (aka Weyerman Carahell)
0-3% caramalt at 100 EBC (aka Weyerman Caramunich)
14-20 IBUs

Pils - OG 11.5-12.8 Plato
90-95% Pilsner malt at 3-3.5 EBC
5-10% caramalt at 5 EBC (Carafoam), 25 EBC (Carahell), or 120 EBC (Caramunich 2) (or a blend)
25-35 IBUs

Marzen - OG 13.5 Plato
30-50% Munich malt at 15 EBC (aka Weyermann Munich I)
30-50% Pilsner malt at 3.5 EBC
0-30% Vienna malt at 8 EBC
0-10% caramalt at 25 to 120 EBC (aka Weyermann Carahell to Caramunich 2, or a blend)
20-26 IBUs

Festbier - OG 13.5 Plato
70-90% Pilsner malt at 3.5 EBC
0-30% Vienna malt at 8 EBC
0-30% Munich malt at 15 EBC
0-10% caramel malt at 25 EBC (Carahell)
18-24 IBUs

Dunkel - OG 12.5 Plato
75-95% Munich malt (blend Munich I and Munich II to taste; 7:3 light:dark is a good ratio)
0-20% Pilsner malt at 3.5 EBC
3-6% caramalt at 100 to 150 EBC (aka Weyermann Caramunich I, II, or III)
0-1% carafa special at 1200 EBC (carafa special 1) - can also use more and cold steep and/or add at vorlauf to get even more color without too much roast flavor
18-22 IBUs

Schwarzbier - OG 12 Plato
70% Pilsner malt at 3.5 EBC
0-25% Munich malt at 15 EBC (Munich I)
0-5% caramalt at 25 to 120 EBC (Carahell to Caramunich 2)
2-3% carafa special at 1400 EBC (carafa special 3)
24-28 IBUs


- formerly alestateyall.

10
The Pub / Re: Infections!
« on: August 31, 2018, 11:58:45 PM »
Chlorine (bleach) will also give a bandaid phenolic to beer.  Are you on city water that chlorinates?  If so, you will need a charcoal / carbon filter.  Sometimes a public well will have issues that they resolve by chlorinating the crap out of the water.  Also, since you mentioned using bleach to sanitize, be sure there is no residue.
Thanks. I only used bleach for fermenter sanitation on one batch that tasted good (no bandaid phenolic flavors).  Reports are somewhat inclusive for my area, but, I believe my tap water contains chloramine.  Carbon/charcoal filters won’t remove chloramine. I treat my mash and sparge water with Campden tablets to remove any chlorine and/or chloramine.

Not to argue, but yes a carbon filter will remove chloramine.  A quick google search produced this top response:
https://www.purewaterproducts.com/articles/removing-chloramines
Sorry. I guess I misunderstood.


- formerly alestateyall.

11
Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: August 31, 2018, 02:04:05 PM »
I am dredging up an old thread due to another odd BRY-97 behavior. I expect the usual slow start ...but usually once it takes off (it took 2 days) it’s a fairly vigorous ferment and fast ~4/5 day finisher in my experience. But I have a Pale Ale that’s been in the fermenter 11 days and the hydrometer is still floating high (~1.024-ish) ...and still bubbling away in the blow off jar. 9 days fermenting. Odd.


Sent from my iPhone using Tapatalk
That is odd. I would suspect something besides the BRY-97. Maybe your thermometer went bad and you didn’t mash at the right temperature? or somehow you have more unfermentable starches than expected.


- formerly alestateyall.

12
The Pub / Re: Infections!
« on: August 31, 2018, 02:01:53 PM »
Chlorine (bleach) will also give a bandaid phenolic to beer.  Are you on city water that chlorinates?  If so, you will need a charcoal / carbon filter.  Sometimes a public well will have issues that they resolve by chlorinating the crap out of the water.  Also, since you mentioned using bleach to sanitize, be sure there is no residue.
Thanks. I only used bleach for fermenter sanitation on one batch that tasted good (no bandaid phenolic flavors).  Reports are somewhat inclusive for my area, but, I believe my tap water contains chloramine.  Carbon/charcoal filters won’t remove chloramine. I treat my mash and sparge water with Campden tablets to remove any chlorine and/or chloramine.

13
All Grain Brewing / Re: "Rolling the dice" on water treatment
« on: August 28, 2018, 03:01:59 AM »
I guess I am the only one with 3 scales ;)


- formerly alestateyall.
Yeah, and your latest one put you on a watch list.   ;)
Indeed.


- formerly alestateyall.

14
All Grain Brewing / Re: "Rolling the dice" on water treatment
« on: August 28, 2018, 01:53:52 AM »
I guess I am the only one with 3 scales ;)


- formerly alestateyall.

15
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: August 26, 2018, 10:19:59 PM »
Chinook Blonde for the Scott Mackenzie HomeBrew Fest.


- formerly alestateyall.
Chinook Blonde for Scott Mackenzie HomeBrew Festival. Rebrew due to infection.


- formerly alestateyall.

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