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Messages - darvyle

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1
The Pub / Re: That Moment of Feeling Terrifyingly Mortal
« on: January 20, 2012, 12:19:31 PM »
My biggest fear is running out of home brew and having nothing else to drink.  The sudden stop from falling is a close second :)

2
Tom, great idea the only problem I have with your idea is that i don't have a second chiller.  I'd prefer to have ~30 minutes between each just to ensure i have enough time to chill the beer.

3
In the words of Homer Simpson "DOH!".  Thinking about it more using new hops would keep that part simple but i was hoping to use this style in helping me a bit in saving some $.  I'm always looking at driving down the costs of brewing.  I'll try it anyway, sounds like a fun process to experiment with.

4
Ok I read the resource and doing some planning, an excellent article on planing out gravity.  One thing i'm missing is the re-use of Hops.  My plan was to make a big IPA or Barley wine then a small with a similar hop profile.   How can i calculate my IBUs with my left over hops? 

5
Thanks guys, Giving it a quick scan it looks exactly what I was looking for.  I'll give it a read tonight.

6
Everyone,

I'm looking to try partigyle style brewing.  What i was thinking about was making a 5 gallon barley wine and then a 10 gallon session beer or ale.  I wanted to know how i should calculate efficiencies and OG of both brews before hand so i know how much grain to buy.  Anyone have a good book i should purchase or online resource i should know about that would help?

Thank you,

7
Equipment and Software / Re: Best wort chiller for the money?
« on: July 27, 2011, 08:22:50 AM »
If money is a concern I'd go with another immersion chiller inline with your current one and plunk it in a bucket of ice water, I call it my pre-chiller.   What i do is the night before a brew day i take an old retired fermenting bucket and fill it with water and put it in the fridge.  When my wort gets down to about 100-120 i get the bucket of now ~40F water out of the fridge and put the pre-chiller immersion chiller in the cold bath of water.  I find it helps on the really hot brew days and was cost effective for me.

Here is a diagram to if anything i wrote above is confusing

Spigot ----> Pre-chiller in bucket of cold water -----> Regular immersion chiller in Warm Wart ------> Waste water.

8
Equipment and Software / Re: what mill would you recommend?
« on: June 29, 2011, 12:28:31 PM »
I don't understand how different hoppers are better/worse.  if they funnel their contents to where they need to go isn't that good enough?

9
Equipment and Software / Re: what mill would you recommend?
« on: June 29, 2011, 11:26:48 AM »
I'm looking to put together my own table and add a electric motor to help make things easier.  Does anyone have any pictures of their motorized setup?  The cost of the bare bone JSP MaltMill is very enticing, taking a few extra steps to make my own hopper seems like a fun project.

10
Equipment and Software / Re: what mill would you recommend?
« on: June 29, 2011, 10:06:55 AM »
hey guys thanks for all the input, I've found a few other mills to look at because of your recommendations.  Keep'em commin

11
Equipment and Software / what mill would you recommend?
« on: June 29, 2011, 06:22:28 AM »
I'm in the market for a Mill to add to my all grain setup.  I've been reading about The Barley Crusher and Monster Mill.  Does anyone have any feelings either way?  Thanks for your input.

12
General Homebrew Discussion / Re: A Call to Action - Speed Brewing
« on: June 02, 2011, 02:45:01 PM »
Challenge Accepted.

I saw this challenge last week and decided to give it a try.  I have a Ordinary Bitters recipe that i developed to give this a go.  It was perfect timing because this weekend we are having a family get together and I'll debut it there along with the red ale I made weeks before.

Cooley's 7 day Ale (makes 11 gallons)
Brew house Efficiency 68%
Mash 154F
60 minute boil
OG 1.036
FG 1.010
13 lbs 2 row
3 lbs crystal 40
2 oz Fuggles 60 minutes
1 oz Kent Goldings 15 minutes left
1 oz Kent Goldings 5 minutes left
4 pkgs Safale SO-4

Here is a picture of what it looks like


My week went like this.
Friday 2pm Pitch yeast
Sunday Evening when fermentation was complete put fermenting bucket in fridge.
Tuesday Evening siphon to keg and force carbonate at 30 psi
Thursday Morning move Keg to serving fridge.
Thursday Evening partake in beer.

Findings
The fermentation took off and because of that and the unusually warm weather this time of year this beer fermented on the higher end of its accepted range and a bit over.  I normally try to keep the beer on the colder end of it's excepted temperature range, but with trying to knock a beer out quick, fermenting on the higher end of its excepted temperature range might be required to keep the yeasts at fully active.  Keeping a close eye on temperatures is what i would do next time.  The beer does taste a bit young, it may not win any competitions but if I needed beer in a pinch this would work nicely.

There was not a lot of time to take gravity readings so when I hit my Target Gravity i just said it was done and began chilling it.  Normally i let a beer sit for another few days to confirm fermentation was complete.  Considering I'm a few days under the limit I would add that into my schedule next time.

Conclusion
This was the first time I've ever brewed a beer below 1.050, I normally stick with Denny's mantra of "Life starts at 60... 1.060 that is" it was a nice experiment for me and will give me something nice and light to drink on those hot summer days.

I hope this gives everyone a decent view into my brewing week if you have any question I'll try and answer them the best i can.

Regards,
Michael

13
I have bottled beer from the tap before in the past, maybe i'll practice some over the next few weeks.  I'll also make sure i have a book in case things get to boring. 

14
Thanks for the Tips guys.  I'm a little disappointed about the label thing i have a few artistic friends.  Maybe if this beer does well i'll ask them to create one anyway.

Keep'em come'in

15
Everyone,

I'm going to submit my first beer in a local home brewing competition and i was hoping you guys would have some tips or things i should look out for that might help a first timers chances for being noticed.  I'm submitting an IPA I created.

some questions I have are.

1. Should I naturally carbonate or force carbonate in a keg then transfer? I would think the spent yeast at the bottom of the bottle would not be good and cloud my beer so force carbonation and then transfer to bottles the day of the event.

2. Should I look into creating some labels for my bottles help them get noticed?

3. What is the best way to transport them?  This is a local competition so i will be attending in person.  I have a small cooler that hold a 6 pack perfectly, I was thinking about using that.

4. Any other tips you might have for any first time competitor?

Thank you,
Michael

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