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Messages - trapae

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 Just wondering what people do with their beer lines between kegs if they have to leave them empty for a while?   Are clean mine with BLC then flush them with water. Then I try to get as much water out and leave them till next time but there is always some residual water left because my beer lines are 10 feet and not easily removed.   Then I worry that some Funk has been growing in the residual water and clean and flush again right before I hook up a keg and it is a pain in the butt to do it twice. If I left them full of water or starsan, I’m worried they will freeze because I keep my kegerator pretty cold. Anyone have any brilliant ideas?

All Grain Brewing / Re: Flaked barley in IPA/APA?
« on: April 07, 2018, 05:40:05 PM »
 Cool, thanks for the advice. Maybe a little flaked wheat will help. I’ve been doing everything on that list except for letting trub clear prior to transferring to fermenter. I do whirlpool but haven’t been letting it settle afterward.  I’m going to do this on the next batch. Also going to recirculate my mash. Maybe those two things will help also.

All Grain Brewing / Flaked barley in IPA/APA?
« on: April 07, 2018, 03:35:26 PM »
Anyone do this for mouthfeel or head retention?  (I’ve been having trouble with retention) If so how much.  I use and like it in porters and stouts but never tried in anything else.  If so, does the mouthfeel make it seem less dry if I’m mashing low?  Just wondering....

All Grain Brewing / Re: APA malt bill advice
« on: April 06, 2018, 03:53:08 AM »
I usually use 40 but I’m going to try 60. Thanks

All Grain Brewing / Re: APA malt bill advice
« on: April 05, 2018, 12:33:24 AM »
Crap, I didn’t mean for this to turn into a carapils debate.  Just wanted to see what people like for an APA malt bill.

All Grain Brewing / Re: APA malt bill advice
« on: April 04, 2018, 02:42:46 AM »
I know there is a big carapils debate, but I’ve made my blonde with and without it and like it better with.
Thanks for the advice, prob add some victory.

All Grain Brewing / APA malt bill advice
« on: April 03, 2018, 07:34:56 PM »
 I’m trying to write recipe for an APA as follows:   OG ~ 1.050, IBU~45-50,  using equanot and mandarina bavaria mostly late/whirlpool.   Since those two hops are tropical, I want the malt bill not too sweet or complex.  I want it hop forward so the malt doesn’t detract from the hop taste.   I was thinking like something as follows for the malt....

95% 2 row
2.5%  Carmel 40
2.5%  Cara-pils

 Can anyone give an opinion on an APA Malt bill that they’ve done or had that they recommend for something like this?

 When I’ve been doing this, the beer is not flat. After I add the hop pellets I just twist the cap back on and it actually kept its carbonation great for three days.

I don’t love the cat pee pungency you get when you use too much of certain hops, like Citra. But I like the taste and smell when used less.  I was wondering if anyone knows if you get that pungency from “Too much“ of those  hops in the boil addition specifically, or whirlpool/DryHop specifically?

 I feel like I got a lot of flavor out of it.  For instance the Loral had almost no aroma but had the most taste next to Citra.  IMHO.   It also made Bud Light drinkable.  :)

General Homebrew Discussion / Dry hopping Bud Light to test hops.
« on: March 28, 2018, 04:15:12 PM »
 I’ve heard about making hop teas before but stumbled across an online thing (berths) about putting hops into Bud Light so decided to try it.   I put 1.5 g of a couple hops never tried (equanot and loral) but wanted to brew with to room temperature Bud Light bottles and recapped them.  48 hours at room temperature, then in the fridge for a day. I also did Citra and Mosaic because I know what they taste like as controls.  Then last night I tasted them and compare to The online profile.  Wow what a great way to evaluate hops. Realized I really don’t like Loral, so I’m going to change the recipe.  Citra tasted like Citra and Mosaic tasted like Mosaic.   I really liked Equanot.
 I will definitely be using this as a tool prior to Brewing new recipes.

General Homebrew Discussion / Re: Conditioning a dark ale
« on: March 25, 2018, 08:37:43 PM »
Yes, smooth out, etc.  make less green.  I am at 2 weeks, 3days after brew day.  Have reached FG.  Plan on kegging in about 2weeks.  Just didn’t know if I should crash now or just a couple days before kegging.  Have the yeast cleaned up enough yet?

General Homebrew Discussion / Conditioning a dark ale
« on: March 25, 2018, 07:14:15 PM »
If you are going to condition a dark ale (stout or porter) for a couple weeks after fermentation prior to kegging, do you all do it at room temp or cool/cold? I fermenter at 65, then after about a week, bring it up to 70deg.

General Homebrew Discussion / Re: recirculate mash?
« on: March 24, 2018, 12:46:28 AM »
 So is the consensus something like this? ( as far as there can ever ever be a consensus in homebrewing )

 First and second runnings should be as clear as possible.

 Remove ALL of hotbreak.

 Remove as much as possible of cold break?

 How are people effectively removing hotbreak, a fine strainer?
 Also, Martin, where did you get your circumferential wort pick up contraption? Or did you make it?

General Homebrew Discussion / Re: recirculate mash?
« on: March 22, 2018, 04:03:04 AM »
So we are really just talking about vorlaufing with a pump right? I recently went from vorlaufing with a false bottom to using a mesh bag inside SS Brewtech and using the false bottom as well.  I still Vorlauf with filling containers and pouring them back in. But I do have a pump and just realized I can Vorlauf by recirculating with the pump.   Currently, when I move wort to the kettle there are no particles but it is still cloudy.  I guess I should be vorlaufing much longer. I will start using my pump now.
How long are you guys recirculating before moving wort to the kettle to make it not cloudy?

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