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Messages - fmader

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1
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: Today at 05:48:47 PM »
Talib is one freaking idiot. Just goes to show you can be a good player and still be a liability.


Edit - I hope Denver can overcome him.

You should put him in at vorlauf. I hear it helps reduce some acrid flavors.  :P

2
General Homebrew Discussion / Re: Wah!!!
« on: Today at 04:59:09 PM »
There is a lot of sediment left over from a big whirlpool addition of hops so there is just too much in suspension right now. If I racked into a keg now the dip tube would end up in gunk. I feel I have to wait and hope not too much oxygen got taken in

You might be right. I try to filter that crap out before it goes into the fermenter. I zip tie a knee high leg stocking onto the end of my hose and run it into a bucket. Then I dump it from the bucket into a carboy. My wort gets plenty oxygenated this way as well.

My batch tuesterday was 16.5 gallons. I had a pound of hops in the kettle. I repeated the stocking process 3 times into each bucket. It took some squeezing to get the wort out of the stockings due to all the hop matter. Powder free latex gloves are recommended unless you enjoy being really sticky.
I go back and forth on this, Frank. I often strain but sometimes, like this time I only partially do. If something like this doesn't happen its not worth it to me to fuss around with it.
At least we went shopping yesterday:


Nice! It appears that one is empty lol

3
Beer Recipes / Re: First American Red Ale Recipe Help
« on: Today at 04:22:15 PM »
Blood red is THE hardest color to achieve IMO.  Many shades there to deal with.  Be happy with amber on your first go round. 


+1 For sure.

+2 Amber is much better than poop brown

4
General Homebrew Discussion / Re: Wah!!!
« on: Today at 04:20:47 PM »
Like Jon said, cold crash the matter out for a couple days. Then keg.

5
General Homebrew Discussion / Re: Wah!!!
« on: Today at 04:19:23 PM »
There is a lot of sediment left over from a big whirlpool addition of hops so there is just too much in suspension right now. If I racked into a keg now the dip tube would end up in gunk. I feel I have to wait and hope not too much oxygen got taken in

You might be right. I try to filter that crap out before it goes into the fermenter. I zip tie a knee high leg stocking onto the end of my hose and run it into a bucket. Then I dump it from the bucket into a carboy. My wort gets plenty oxygenated this way as well.

My batch tuesterday was 16.5 gallons. I had a pound of hops in the kettle. I repeated the stocking process 3 times into each bucket. It took some squeezing to get the wort out of the stockings due to all the hop matter. Powder free latex gloves are recommended unless you enjoy being really sticky.

6
General Homebrew Discussion / Re: Wah!!!
« on: Today at 04:12:52 PM »
Speidel time.

Lol... I knew this was coming! Are you getting a kickback from Speidel, Jim?

I looked into them before. They are pretty sweet!

7
General Homebrew Discussion / Re: Wah!!!
« on: Today at 02:22:53 PM »
If the carboy was airlocked, oxygen should have been absent from it. I'm assuming the airlock popped off or sucked in some oxygen through this mess, but I would think the oxidation would be minimal at this point. Leaving it in the carboy would allow the beer to absorb the oxygen that had leaked into the carboy. I would keg immediately into a CO2 purged keg. Put the keg in your kegerator. That beer will be clear in a few days. Your first glass will be gunk, but every pint after that will be clearer until it's gone.

8
All Grain Brewing / Re: Adding Dark Grains During Vorlauf
« on: Today at 02:16:22 PM »
What mash pH do y'all shoot for in black IPA? I'm thinking 5.4 is a good target, or would 5.5 be better?

I treat my black IPA's just like a pale IPA. I shoot for 5.4. I'm using primarily dehusked dark grains in Carafa III for my black IPA's with the exception of a few ounces of chocolate.

9
All Grain Brewing / Re: Adding Dark Grains During Vorlauf
« on: Today at 07:54:33 AM »
I used to be a firm supporter of cold steeping dark grains. Why? Because I did not adjust water. Who knows where the pH would have been had I mashed them. I made great beer by cold steeping dark grains. In fact, one was a blue ribbon beer. But since I started adjusting water, I mash the dark grains. By following the advice of Jon, I mash stouts and porters at 5.6. The beers are great this way too. I get to use less dark grains in the mash than I would by cold steeping, and I don't have to waste time messing with cold steeping. I'm all about time anymore. In this case, I can shave time and make a superior beer.

10
I despise bottling. Hate it. If I didn't switch over to kegging, I wouldn't be brewing anymore. I'm convinced of that. The thought that I'm going to have to bottle four bottles to send to the NHC makes me cringing.

By switching to kegging, I save about an 2 hours for  each batch, which added up is over time is over 2 days. It would be more now since I'm brewing double batches. I don't have cases of bottles stacked everywhere. My wife is happy since I'm not soaking bottles in the sink anymore to remove labels. I feel much more comfortable cellaring a keg for a year instead of two cases of bottles with no ill effects. Your friends are uber jealous that you have 4 beers on tap in your basement. And most importantly, to me, is that I think my beer tastes better out of a keg.

And one more I guess.... Because I keg, I don't have to bottle.

11
General Homebrew Discussion / Re: Pump
« on: February 06, 2016, 03:49:18 PM »
Thanks for the input guys. I went with the Chugger and got it mounted today during the brew day. I didn't use it today for brewing, but I did run soapy water through it during the clean up. It's running about 5 gallons s minute.


12
Commercial Beer Reviews / Re: Hop Slam 2016
« on: February 05, 2016, 07:20:49 PM »
I just poured a can. It's much smoother than what I had on tap. But still not what I thought it used to be. Lol sounds like Dennis Green "They are who we thought they were."

13
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 05:57:54 PM »
American Porter, Barleywine, and Breakfast Stout... I kicked my IPA last night. I'll be brewing an imperial hoppy Amber to replace it tomorrow.

I'm really not sure I'll be drink in for the big game though.

14
Commercial Beer Reviews / Re: Citradelic IPA
« on: February 05, 2016, 05:28:00 PM »
You guys talked me into it! Hoppiness is plentiful. It's a relatively light bodies beer. I foresee this in my hand as a mow the lawn here in a couple months!

15
Commercial Beer Reviews / Re: Hop Slam 2016
« on: February 05, 2016, 11:51:25 AM »
I agree.  Almost identical feelings and path of experience with it as fmader , but now I don't even buy it - in the past 4-5 years it's  been a let down with its overly syrupy malt body and the hop aromatics have only been there for me in the freshest of fresh examples.  When I want an American barleywine, I'll pick up a 4pk of either Bigfoot or Old Ruffian for the same price that my local store charges for a single 12oz bottle of HS

Speaking of Bigfoot.... The 2016 addition is killer!

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