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Messages - grant

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1
All Grain Brewing / Re: Your FIRST all grain?
« on: November 08, 2010, 09:23:04 PM »
My first all grain beer was about four years ago at "Teach a friend to brew day" at Denny's place. I brewed a Robust Porter. I learned a lot that day, made lots of mistakes, but in the end I made beer!

2
Equipment and Software / Re: Refractometers
« on: November 08, 2010, 02:33:27 PM »
How well was your wort mixed?  It might have pockets or layers of different volumes of sugar (for a awhile at least).  Make sure it's stirred well before you take a reading.

I do not think this is what is causing the variations. The readings were taken well into a vigorous boil. I am planning on buying a dropper before the next brew.  Thanks for all your thoughts


3
Equipment and Software / Refractometers
« on: November 08, 2010, 12:29:29 PM »
During a recent brew, I was using my refractometer and getting readings all over the place. one minute I would get a reading of 21 brix, and the next minute 19 something. I had lost my little dropper that came with it, and was just dropping a little on my view plate with my stir spoon. Could the quantity of wort being put on it cause such a variation of discrepancies?

4
yeah , here was my hop schedule

1.00 oz Columbus (Tomahawk) [16.80 %] (70 min) (First Wort Hop) Hops 26.3 IBU
1.00 oz Columbus (Tomahawk) [16.80 %] (30 min) Hops 17.8 IBU
1.00 oz Summit [15.50 %] (10 min) Hops 7.7 IBU
1.00 oz Summit [15.50 %] (5 min) Hops 4.3 IBU
1.00 oz Columbus (Tomahawk) [16.80 %] (2 min) Hops 2.0 IBU
1.00 oz Summit [15.50 %] (2 min) Hops 1.8 IBU
2.00 oz Summit [15.50 %] (0 min) Flameout

5
yes, both airlocks were the same, and so were the fermenters. 8 gallon buckets.

6
Well Fred, the amount of yeast was not the same pitched in each fermenter. I just picked up some from a local brewer friend, a couple of mason jars of CL-50. One had more in it for sure, but neither were lacking in the yeast dept.

7
The other thing I can think of is simply just the aging of the beer. The first keg that was fermented at 68 ,my wife wouldnt even drink it. She handed it back to me. Now after the second keg was tapped she is trying to drink the whole damn keg by herself because she likes it. The second keg was put into service about two months later. Maybe it is simply due to aging, and cold conditioning the beer longer. Dunno, and I wish I had some of the first keg left to do a side by side comparison

8
General Homebrew Discussion / Fermentation temp and hop bitterness
« on: July 05, 2010, 10:16:00 AM »
I recently brewed an 11 gallon batch of double red ale using CL-50 yeast. I fermented half of the beer at around 68-70 degrees. The remaining half I fermented at 60-62 degrees in my fermentation fridge. The beer that fermented at 68 had a much more pronounced hop bitterness as compared to the half that fermented at a lower temp. ( SWMBO actually liked the second one because it wasnt near as bitter as the first.) I am wondering if the taste difference is due to maybe more malt flavor comming through because of the lower fermentation temp? Definately ended up with two good, but very different tasting beers.

9
General Homebrew Discussion / Re: Next brew
« on: January 04, 2010, 09:44:52 AM »
Thanks Denny, Maybe I will look at your Milo recipe, and play with the hops a lil. My wife likes less hoppy beers than I do, so I like your idea of balancing between the two styles. What the heck, it'll still be beer.

10
General Homebrew Discussion / Re: Next brew
« on: January 04, 2010, 09:32:06 AM »
With  only one burner and one keggle at the moment, the only hop compromises would most likely be in the dry hopping. If that would lead toward a hoppy, malty brown ale. I might start thinking on those lines. I will shoot you an e mail Denny.

Grant

11
General Homebrew Discussion / Next brew
« on: January 04, 2010, 08:36:33 AM »
It is time to start dreaming up the next brew. I have recently aquired a small fridge that I can use to control temps and make lagers. It has enough room to hold one of my eight gallon buckets,and I typically brew eleven gallons at a time.

So my question is... What kind of beer would be good to brew that I could split between an Ale, and a lager? (Same wort, different yeasts split into two batches.) At this point I am thinking on another Double Red type beer, but I have been brewing a lot of them lately. I wouldnt mind trying some sort of bock, but am not sure if the ale side of the fermentation would be appropriate.

Also are there any dry lager yeasts that would be acceptable for either a red or a bock?

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General Homebrew Discussion / Re: Dry hopping with pellets
« on: December 14, 2009, 10:59:04 AM »
Doug, I have just put them in the secondary just like Denny does. They will drop out and you will end up with a clear beer.

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