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Messages - dordway29

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Going Pro / Re: Craft & Homebrew Supply Startup
« on: April 07, 2014, 11:53:09 AM »
you can simplify the munich malts and pilsner malts. just starting up it's a large investment to carry both domestic and continental pilsners and most customers will only by the continental. same goes for munich malts

Going Pro / Re: Craft & Homebrew Supply Startup
« on: April 07, 2014, 11:50:51 AM »
standard 2-row is the obvious one. going into the summer we sell a lot of pilsner and malted wheat. a variety of crystal malts and lots of carapils. roasted barley and chocolate malts go a long way so you won't need as much of those. out of curiosity, which supplier are you going to be using? we use a few different ones.

Also, the liquid extract is a known gravitiy. So depending what you dilute it to you'll always know what gravity you have. Briess LME's are 36 points per pound per gallon.

So 6lbs of Amber LME in 5 gallons = 1.043

6x36=216 / 5 = 43.2

Weyermann does list Carared as a crystal malt on their website. So does their American distributer brewers supply group

Yeast and Fermentation / Re: Cara Aroma?
« on: January 29, 2014, 09:49:41 PM »
It's a darker cystal malt. Ranges from 113-150 lovibond according to weyermann.

All Grain Brewing / Re: Pre-boil gravity issue
« on: January 27, 2014, 04:02:43 PM »
I don't think you're doing anything wrong, just low efficiency. Based on that grain bill your estimations are wrong. On average base malts give you roughly 36/ppg (points per pound per gallon).

So 20lbs * 36ppg = 720 + 34 (estimating the crystal malt) = 754
Divide that by your pre-boil volume (8.5 gallons) = 88.7
So your pre-boil gravity at 100% is 1.089 or 1.088 depending whether you round up or down
Given your measured pre-boil gravity, your efficiency was roughly 59% (According to beersmith 55%)

All Grain Brewing / Re: DMS causes
« on: January 27, 2014, 10:43:24 AM »
If you aren't getting it in other beers it's probably not an infection. DMS would be detectable immediately post-boil, so that would be a good indicator. Might be another type of sulfur created during fermentation.

an experiment you could try to narrow this down would be to brew the same recipe as the last time you had this problem but sub pale malt instead of pilsner. If the problem persists it's probably the yeast
Great suggestion

All Grain Brewing / Re: DMS causes
« on: January 27, 2014, 09:34:25 AM »
So it's probably from not boiling hard enough. Do you use fermcap? That would help with boil-over issues when you turn it up.

General Homebrew Discussion / Re: Sparging a Berliner Weisse
« on: January 27, 2014, 08:57:31 AM »
WLP630 Berliner Weisse Blend also has lactobacillus in it. So the sourness will also continue developing as the beer ages.

All Grain Brewing / Re: DMS causes
« on: January 27, 2014, 08:46:37 AM »
How are you chilling? and are you covering the kettle while doing so? If the wort is still hot and you cover the kettle, DMS won't be able to vaporize and re condenses back into the wort. The other cause of DMS is bacterial but that'll usually taste a lot stronger. Also, if you taste your gravity sample before fermentation you should be able to check for DMS.

Equipment and Software / Re: Kegerator Shank
« on: January 26, 2014, 07:02:25 PM »
Foxx calls them tower shank assembly parts. Here's a link to more beer who carries all three pieces.

Beer Travel / Re: Ft. Collins for the holidays
« on: December 19, 2013, 04:13:41 PM »
There's also a Burger place walking distance from Equinox called Big Al's Burgers and Dogs

Beer Travel / Re: Ft. Collins for the holidays
« on: December 19, 2013, 02:46:40 PM »
I was thinking to get the most out of a short amount of time new belgium, odell's, funkwerks and equinox are all close together. Trying to hit all of the breweries and beer bars in Fort Collins would take a couple of days. Lots of options.

Beer Travel / Re: Ft. Collins for the holidays
« on: December 19, 2013, 01:04:15 PM »
In order... Equinox Brewing, Odell's Brewing and Funkwerks. If you go to Equinox, next door is the homebrew shop, Hops and Berries. That's where I work.

All Grain Brewing / Re: Decoction yields greater?
« on: December 16, 2013, 03:57:43 PM »
Decoctions have always increased my efficiency as well. My normal range is 70-76% depending on the gravity. The double decoction schedule I usually follow for most of my german beers will put me around 82-86% efficiency.

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