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Messages - jtoots

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1
All Grain Brewing / Re: Sours
« on: July 11, 2018, 12:03:50 PM »
i've only tried one so far, and it was a kettle sour. it went ok, wasn't too tough, give it a shot!

2
Kegging and Bottling / Re: Kegging my first Amber Ale
« on: June 26, 2018, 02:04:35 PM »
If I want to quick carb a beer I keep it at 30psi for 30 to 36 hours and then turn it down to serving pressure. 
In another 24 to s6 hours it's usually well carbonated. I add gelatin to the keg before transferring beer so the finings are working as it carbonates.
+1

3
All Grain Brewing / Re: pale malt difference
« on: June 21, 2018, 12:25:57 PM »
I love Maris Otter to death. I use it as my only base malt all the time.

4
Simple. Nope! Cheers :)

5
General Homebrew Discussion / Re: Beer Smith Recommendations
« on: June 20, 2018, 03:09:41 PM »
They're all cheap, go with the latest version which just came out.

6
Yeast and Fermentation / Re: What yeast would you recommend?
« on: June 13, 2018, 11:57:20 AM »
I think that WLP 320 can be cleanly fermented, despite its name "American Hefeweizen".  I would consider that for this Seven Upster.  Good luck and Cheers!
+1, this is a great option. Definitely on the cleaner side but not so far as the American Ale yeast Denny suggested.

7
All Grain Brewing / Re: IPA water profile
« on: June 12, 2018, 12:09:05 PM »
Well whatever it is I want to drink it and I want it to taste good.   :o

LOL I'm with ya buddy, your inquiry got totally derailed.

8
I echo many of the previous comments that a 15-gal kettle will give you more flexibility, if you ever want to scale up to 10-gal batches. But this scale-up requires more than just a larger kettle. Brewing larger batches requires a larger mash tun, a stronger burner, a pump and associated tubing with quick disconnects and/or clamps, etc. And unless you go through your beers quickly, 10-gal batches of homebrew are best suited for beers that can sit around for a while, i.e. lagers, darker ales, etc.

I respectfully disagree with a pump being a requirement for a 10 gallon batch (sorry RC, no offense of course!). While I'm chiming in I'll put my name in the "go 15 gallon kettle for 10 gallon batches" hat.  I'm big into split batches described by others, using different yeasts etc. 

9
General Homebrew Discussion / Re: What equipment for Co2 Purging
« on: June 06, 2018, 12:34:15 PM »
I got it all figured out. put in an order for the co2 kane racking system, and a 5 gallon ball valve keg, with fittings, regulators, tank and hoses. Thank you
Bravo, nicely done!!!

10
All Grain Brewing / Re: Cold crash before secondary of after?
« on: June 06, 2018, 12:33:26 PM »
It may be controversial (or maybe not, as it seems like most homebrewers have come around on post-fermentation transfers) but I don't think you'll see any difference in clarity between a fermenter that was racked twice and one that was racked once, all else being equal
+1, especially in a Porter! :)

11
General Homebrew Discussion / Re: What equipment for Co2 Purging
« on: June 05, 2018, 02:36:00 PM »
Although if you aren't already kegging (or planning to) this seems like a lot of expense for a marginal benefit.

Hopefully this is a step in that direction! Kegging is such a massive improvement, reducing workload by a TON.

12
All Grain Brewing / Re: Cold crash before secondary of after?
« on: June 05, 2018, 02:34:48 PM »
I'd suggest cold crashing after your additions in secondary have had time to spread their goodness throughout the carboy.

I agree, just with "primary" replacing "secondary" and the "secondary" being taken out behind the wood shed.

I'm with ya on the "no secondary" input, just didn't object to getting it off the yeast in case the additions want to sit for longer than a few days.

13
All Grain Brewing / Re: Cold crash before secondary of after?
« on: June 05, 2018, 11:53:25 AM »
I'd suggest cold crashing after your additions in secondary have had time to spread their goodness throughout the carboy.

14
Ingredients / Re: Hops: how old is too old?
« on: June 01, 2018, 06:04:41 PM »
Anything that is deemed "too old", if it hasn't gone bad, could potentially be saved for future use as aged hops in sour applications.

15
Beer Recipes / Re: Any Recipe Tweak Ideas?
« on: May 31, 2018, 12:25:39 PM »
Easy options would be (1) change up the hops and/or (2) reduce or change up the specialty malts you have there. It looks like you've got a low alpha acid EKG hop there... you could go with something piney like simcoe that would go well with an amber. you could keep it at the bitterness it's currently at or go a bump more hoppy.

If you want to start tweaking recipes I'd suggest a software like Beersmith which makes these tweaks super easy to see the impacts in real time.

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