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Topics - yeastmaster

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Equipment and Software / Replacing burner on my old Camp Chef?
« on: November 27, 2015, 01:53:05 AM »
I have a Camp Chef burner and the burner is getting rusty and not burning well.  It needs to be replaced.  The current burner used by Camp Chef is rated at 60K BTU (my original is listed as 70K).  The only problem is that the shipping to me in Alaska is more than the cost of the burner.  I found the Bayou Classic BG10 burner on Amazon which I can get with prime shipping.  Does anyone know if this can be used/fit in the Cam Chef frame?  It looks like it is rated for 150K BTU, can the Camp Chef frame handle this?


I'm in the process of upgrading my system.  I currently have a 10 gal kettle with propane and a large cooler for doing infusion mashes and have used that for years.  I now have a 19 gallon kettle and a couple of kegs to play with along with a pump.  I'd like to start having more control over my mashes and was thinking a RIMS setup would work well for me.  I was wondering if anyone can point me in the right direction for instructions or plans on building a RIMS tube?  I also envision eventually building this out for some automation and would like to know where to get started on getting information for electronics for temperature control, etc.


Ingredients / Cacao Nibs in a porter?
« on: August 17, 2014, 10:49:17 PM »
What do folks recommend for using cacao nibs in a porter?  Boil?  Fermenter?  Keg?  Planning on doing a porter tomorrow and got a hold of some nibs today and not sure how best to use them.  Thanks!

Equipment and Software / Counterflow chiller questions
« on: December 09, 2013, 12:46:04 AM »
I'm thinking about making or buying a counterflow chiller.  I currently do 5 gallon batches in a 10 gallon kettle (although next year I may move up to a 10 gallon system).  I am currently using a 25 foot immersion chiller and can get the temp to drop pretty quickly if I agitate the chiller as it sits in the wort.

A couple of questions about counterflow chillers.  Is 20-25 feet of copper tubing enough?  How do you separate out the cold break?  Theoretically I am leaving my cold break behind in my kettle when I am using an immersion chiller but it seems to me the break is forming as you chill in the counterflow chiller and will just go into the fermenter.  Is that a problem?

All Grain Brewing / Mash temp for a barleywine?
« on: December 08, 2013, 07:57:48 PM »
I'm planning on doing an english style barley wine as a partygyle (1st runnings barelywine, second haven't decided yet).  I've got some Golden Promise that I am planning on using as my base malt.

What temp range do you think I should be shooting for a barleywine with an OG in the 1.090-1.100 range?  145-148 F to try and get it as fermentable as possible?  How long should I mash?

Yeast and Fermentation / Dry Yeast for English Style Barleywine?
« on: December 01, 2013, 01:52:19 PM »
Does anyone have any recommendations for a dry yeast for an English style Barleywine?  Thinking an OG of 1.090-1.100.

Yeast and Fermentation / Belle Saison Stats?
« on: December 01, 2013, 01:20:53 PM »
I am fermenting a Rye Saison right now with Belle Saison yeast.  Did a great job in primary and tasted pretty good as I racked it over into secondary.

I can't find it in BeerSmith and I would like to have the right yeast listed in the recipe.  Does anyone have the specs (Attenuation, Temps, flocculation) so I can create the yeast in beer smith?


Ingredients / Rye Malt?
« on: November 08, 2013, 11:37:10 PM »
I'd like to try my hand at a rye IPA.  I've never used rye before.  How much of the malt bill should the rye make up?

Equipment and Software / Motorized whirlpool?
« on: February 02, 2013, 09:33:23 AM »
I've never been able to get a very effective whirlpool in my kettle (10 gal polarware kettle).  I don't have a pump to recirculate the wort.  I use an immersion chiller which makes it difficult for me to whirlpool with a spoon.  I was wondering if anyone had ever attached a small paddle to a motor to sit over the top of the kettle and stir/form a whirlpool while chilling?

Yeast and Fermentation / Fun fermentions!
« on: January 26, 2013, 01:44:58 PM »
Some fermentations just make me smile  ;D  Love using my stone fermenter!

Yeast and Fermentation / Yeast for English Barleywine?
« on: January 26, 2013, 01:36:18 PM »
What yeast strains do people out there like for an English style Barleywine with and OG >1.100?

Beer Recipes / Malt bill for an English style Barleywine?
« on: January 26, 2013, 01:31:53 PM »
I'm thinking it is about time I brewed an English style barleywine.  The last time I brewed one was about 20 years ago and it was an extract batch at that time (BTW I still have some and last time I tasted it was incredible!)

I would like to do an all grain batch with an OG >1.100.  Does anyone have any thoughts about malt bills?  I was thinking about doing about 25 pounds (~5 gallon batch size) of grain.  My thought was to use 100% good maris otter malt.  My thought was that this beer will be big enough that there will be enough depth and sweetness of malt without anything else like crystal malts.  Does anyone out there have any thoughts?

Ingredients / Prefered base malt for brewing?
« on: January 22, 2013, 03:32:08 PM »
I typically by 50 pound sacks of malt for my brewing so I always have some on hand when I want to brew.  I have a limited selection where I live (Fairbanks, Alaska) and tend to have to get whatever is available (frequently gambrinus or great western 2 row).  I just found a source with a selection of malts that has inexpensive shipping for me and I was wondering what people liked. 

I tend to brew a variety of ales ranging from blondes, red ales, IPA's, Stouts, Belgians, you name it...but I do tend to like malty beers.  This survey has a list of some of the malts I have to choose from and I just wanted to see what people liked ;)

Ingredients / Spruce Tips
« on: December 10, 2012, 07:29:40 PM »
I have some spruce tips I collected this spring and have stored in the freezer (probably 1/2 to 1 quarts).  I've brewed with spruce tips before and was wondering if anyone had any suggestions about how much to use, what time in boil, etc.  I think what I have is mostly white spruce.  I was thinking about an amber type ale to put these in.    :)

General Homebrew Discussion / Hop bags
« on: April 03, 2011, 06:36:46 PM »
Does using hop bags have much of an impact on hop utilization?  My last IPA really didn't come out as hoppy as I was expecting.  I typically use pellet hops and until recently just threw them in when I brewed but have tried switching to keeping my hops in hopbags because I was having problems with the hop debris clogging up my manifold..... 8)

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