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Topics - yeastmaster

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Beer Recipes / Sweet stout recipe formulation?
« on: November 05, 2016, 08:01:54 PM »
I'm looking to brew a sweet/milk stout but have never done one before.  I've had pretty good success with doing a dry stout with maris otter, roasted barley, flaked barley, chocolate malt and black malt.  How should a sweet stout recipe be different from a dry stout recipe.  I was planning on adding lactose but wasn't sure how much to add?  Would adding in a crystal malt be helpful and if so what lovibond?  What about honeymalt?


Other Fermentables / Back Sweetening mead?
« on: September 21, 2016, 12:08:45 AM »
I have a mead that has finished out pretty dry.  I would like to back sweeten it before bottling but have never done this.  What do I need to add to stop refermentation of any honey I add?

Other Fermentables / Advice for yeast and honey amounts for mead
« on: December 10, 2015, 02:48:07 PM »
I am planning on making two 5 gallon batches of mead sometime in the near future.  I'd like to try two different yeasts.  I believe last time I did a mead I used 12# honey and D47 yeast and it came out very dry.  This time I would like to have a sweet and a semi-sweet or dry mead.  Does anyone have any recommendations for yeasts  and honey amounts (I have a large supply right now).  The last time I made a sweet mead I used Wyeast 4184 Sweet Mead and it came out overly sweet (can't remember how much honey I used and it may have fermented cold), is that typically a problem with this yeast?


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?

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