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Topics - foxbrew

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1
All Grain Brewing / False Bottom
« on: August 31, 2014, 07:32:09 PM »
Hey all.  Been searching the site, but can't seem to find a previous conversation to answer my question.  I have a false bottom in my MT that requires about 1.5 gallons of water to fill the dead space below. When I drain out my MT, I leave behind about .5 gallons of wort. My question is how should I calculate strike water and sparge water amounts? 

What I've been doing in the past is just adding 1.5 gallons of water to whatever my the recipe calls for (so I don't mess with the grain/water ratio during mashing). However my efficiency seems consistently low, and I'm starting to think it could be related to this.

Should I not be adding that extra 1.5 gallons?  Any advice/direction would be greatly appreciated.

Also, I have beersmith, but I'm not sure how to account for these numbers. I was just clicking on the "account for dead space" button, but I'm pretty sure that's not solving my problem ...


2
Beer Recipes / dubbel feedback
« on: February 16, 2014, 09:37:33 PM »
hey all - first, thanks to those who offered suggestions about my previous pale extract recipe.  i was trying to help out a friend, and because of your helpful feedback, i tweaked the recipe a bit and hopefully put together a tasty pale.  we'll see in a few weeks!

i was hoping you could give me a little input on a dubbel recipe i put together.  i looked at several different recipes, and tried to find a balance between all of them (this has been my strategy recently, as i still don't feel comfortable creating a recipe completely on my own).  any (ANY!) feedback is appreciated … trying to make my wife happy with this one!

(5.5 GAL)

11 lbs Belgium 2 Row Pale
12 oz Caramunich
12 oz Special B
8 oz Biscuit Malt
8 oz Wheat Malt
4 oz Carafa I
1 lb Candi Sugar

1 oz Styrian Goldings - 60 min
.5 oz Hallertauer Hersbrucker - 20 min
.5 oz Hallertauer Hersbrucker - 5 min
Abbey Ale Yeast (WLP 530)

thanks in advance.  this forum is the best.

brent

3
Beer Recipes / Pale Ale Feedback
« on: February 12, 2014, 10:10:13 PM »
Just put together an extract recipe for an American Pale. I'm still a little green when it comes to making my own recipes, so I'd appreciate any feedback.  Looking for a clean, super drinkable pale (like Sierra Nevada). Thanks in advance.

11 gallons

16 lbs Pale LME
1 lb. Crystal 10L (steeping grains)
15 oz. Pilsner LME
15 oz. wheat LME

1.75 oz. horizon (60 min)
.5 oz. cascade (10 min)
.5 oz. centennial (10 min)
1 oz. cascade (flameout)
1 oz centennial (flameout)

Est. OG - 1.056
Est. FG - 1.014
60 min boil


4
Equipment and Software / thermoprobe replacement
« on: November 11, 2013, 09:46:04 PM »
hey all -

i'm looking to replace the 2 thermoprobes that i'm currently using on my brew system, but i'm having a difficult time locating exactly what i'm looking for.  both of the sensors sit in thermowells and lead (via 5 ft wire) to a set of Love temperature controllers.  the wires are simply protected by a thin rubber insulation (similar to standard low voltage wires), but they keep getting burned/melted by the nearby burner.

i'm looking to get similar thermoprobes, but protected by some sort of flexible sheathing/jacket that will protect it from the nearby flames.  any suggestions (part numbers, retailers, etc)?  does such a thing even exist?

thanks in advance … appreciate your help!

5
Ingredients / Dry Hopping
« on: November 02, 2013, 04:57:14 PM »
hey all -

i just brewed an IPA that calls for 2 ounces of Cascade hops after 7 days in the primary.  the recipe i was using was for a 5 gallon batch, but i ended up doubling the recipe to 10 gallons.  can i just add 4 ounces of hops, or is it more complicated than that?  i know that doubling a recipe isn't always as simple as just doubling the malt/hop bill...

thanks for your help.

6
Yeast and Fermentation / double brew .. 1 fermentor
« on: October 22, 2013, 01:26:58 PM »
let me first say that i'm aware that this isn't the smartest way to do make a 10 gallon batch, but i'd still like to throw the question out there and see what you guys think ...

i'm brewing the same IPA recipe with 2 different people on 2 consecutive days, but i'd like to use my blichmann fermenator for both batches and just ferment it all together.

if i was to brew a 5 gallon batch and dump it into my fermentor with the yeast, can i brew a 5 gallon batch of the same beer the next day and add it to the same fermentor (with new yeast)?  assuming i'm really careful with sanitation, are there any negative effects of doing this (besides the additional labor)?  are there any steps i should adjust to make sure the final product hasn't been altered?

thanks ... appreciate your input!

7
Equipment and Software / newbie refractometer question
« on: September 24, 2013, 01:50:18 PM »
hey all ...

just brewed an IPA and tested the preboil gravity with my refractometer (temp??) and hit my target (1.044) dead on.  i did a 90 minute boil and then tested again and had a reading of 1.056 (it was supposed to be 1.062).  after sitting down at my computer later that night, i realized that i made a total rookie mistake and tested the sample only seconds after pulling it from the boil.  in other words, i'm very sure that the wort sample was well over 140-150 degrees when i took a reading.

all of that being said, could this be the reason for missing my OG?  from what i've read, i now know that taking a refractometer reading too hot can cause inaccurate numbers ... i'm just not sure by how much or in what direction.  any input would be greatly appreciated.  still trying to figure this all grain thing out!!!

thanks in advance!

8
All Grain Brewing / Mash/Sparge H2O Amounts
« on: January 30, 2013, 04:12:25 PM »
hey all - i'm a fairly new AG brewer and i'm having some problems trying to calculate how much water i should be using in my mash and during my sparge process ... would really appreciate your input as to what i'm doing wrong.

for my next 5 gallon brew, i have a total of 20 lbs of grain (plus 1 lb of candi sugar).  i also have 11 quarts of dead space in my mash tun.  how much water should i be using for my mash?

also, with that same brew, how much water should i sparge with?

thanks very much in advance!

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