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Topics - srnoel

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1
All Grain Brewing / Missed my OG...Gunky Sample?
« on: March 29, 2012, 02:13:54 AM »
Took my OG reading after chilling my Belgian Wit down,  Beer Smith had my Est OG at 1.055 and I was around 1.040. 

I forgot to take my sample initially, so I tried to take a sample from the trub/hop gunk that I left in the kettle.  I was able to leave most of the hops out but I got a lot of trub.  I was curious, is that going to make the hydrometer reading less accurate?

2
Yeast and Fermentation / Bottling and Leaving the beer on the yeast cake
« on: February 14, 2012, 08:17:58 PM »
Alright I got another question.

I don't have any carboy's open and I want to brew this barelywine sooner than later.  The way I wanted to fix this problem was to just bottle one of the beers earlier than I like too.  Usually when the beer has hits the FG and levels off for a few days I like to let it sit on the yeast cake for about another week or so.  I do this because I think, and may have read somewhere, that towards the end of fermentation the yeast will consume some of the byproducts that were produced the in the early stages of fermentation.  How true this is and how much it actually helps the beer I am not sure.

The question I have is will bottling a beer and letting bottle condition give similar effects to letting the beer sit on the yeast cake for an extended period?

3
Yeast and Fermentation / Headspace for a lager
« on: February 12, 2012, 12:22:01 AM »
Just looking into lagering a bit more and I was wondering, how much head space is needed when lagering.  Do lagers make a big krausen like most ales do during primary fermentation?  I know lager yeast do their fermentation at the bottom but I was thinking it will still probably krausen a fair amount.  Reason I am asking is because I was considering lagering a 2.5gallon batch in a 3gallon carboy (the biggest my current beer fridge could fit).  My guess is that it is not enough headspace but I don't know squat about lagers.

4
Beer Recipes / SN Bigfoot Clone?
« on: February 10, 2012, 12:38:57 AM »
So after some searching around I couldn't find a recipe for Sierra Nevada's Bigfoot.  It is one of my favorite barely wines and I would like to give a try at brewing a clone. 

Does anyone know of a good recipe they have tried?

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All Grain Brewing / Mash Temps.
« on: February 07, 2012, 05:48:03 PM »
Yesterday during my mash I noticed something.  I always poke my temperature probe into all different parts of the grain bed before I close the cover for the mash.  Except yesterday I kept getting slightly different temperatures in different spots of the mash.  I stirred more thinking that would fix it.  But no, I couldn't get it all even.  The temperatures were only off by a 1-2degrees.  Target temperature was 151, and I got temps in spots from 149 to 153.  I eventually gave up and figured it would even itself out.

Is this something normal or did something...funky...happen yesterday.

And yes, my thermometer is accurate.  I ran some tests with it to make sure it was working properly after that happened.

6
Beer Recipes / How much is too Much?
« on: November 29, 2011, 05:09:17 AM »
Belgian Blonde Ale recipe

3gal Batch Size

5lbs Pale Malt 2row
3lbs Wheat Malt
8oz Caravienne
8oz Caramel 10
4oz Flacked Wheat

1oz Willamette at 60min


Question being:  I want to add coriander and possibly some orange peel but I must admit I have no idea how much to add.  I want it to be a backround flavor.  Any ideas?

7
All Grain Brewing / Great Second AG Brew Day
« on: May 03, 2011, 02:46:37 AM »
It took me a long time to get time to do my second all grain brew but it went great.  My mashtun leaked, about a drop per minute, but that was the only issue.  I didn't burn my hands or anything stupid like that today.  First all grain brew was also my first using my immersion chiller which I found out the water coming out of those is really really hot.  I just wanted to thank everyone on the board here that posted in my thread about my first all grain brew a few months back with all the suggestions to improve.

Brewed an Arrogant Bastard clone which I named Pompous Rapscallion and had a target gravity of 1.074 and ended up with 1.071.  I haven't calculated efficiency because I am lazy. 

8
Yeast and Fermentation / Green Stuff Floating
« on: March 24, 2011, 10:46:27 PM »
So tomorrow will be two weeks in the primary for my first all grain brew.  Usually I am not one to set a calendar for the beer but all my brews have been at the final gravity after two weeks and ready for bottling.  But, I've noticed with this beer that after the fermentation has slowed down and the foam fell back into the beer some green stuff is still floating and doesn't look like it wants to fall back into the beer.  My guess is its just hops that snuck by screen, was a very hoppy batch (No dry hopping either).  My question is if, I haven't checked the gravity yet, the beer is at its final gravity can I just rack the beer from under the green stuff and bottle tomorrow?  I don't mind waiting I just don't want to unless I have too, I'm a bit excited to taste my first AG brew.

9
Equipment and Software / Lager Fridge
« on: March 16, 2011, 09:30:19 PM »
Recently I have been looking around for a fridge to brew lagers in.  I guess I am having problems determining what fridge to get that will fit at least one 6 gallon carboy in there if not 2-3 smaller 3 gallon carboys (not all at the same time, either a big 6 gal or the two smaller ones).  I don't really want to spend more than $150 on this so I have been skimming craigslist consistently in the Minneapolis area but no luck yet.  I don't have space for a full sized fridge so I have been mainly looking at small chest freezers (5 cubic feet or so) and wine coolers.  Is there a better place to look or should I be looking at something else to do my lagers in?

10
All Grain Brewing / Improving Efficiency
« on: March 12, 2011, 12:05:16 AM »
Alright just finished my first all-grain brew about an hour ago.  I undershot my gravity by about 10 points.  I was doing a 3 gallon batch of pale with a target gravity of 1.053, but I got 1.042.

Recipe was:

5.75 lbs of 2-row pale malt
0.5 lbs or crystal 60L

Batch sparged target at 153 for an hour, actual of 152.
Sparged with 180 degree water to get a grain bed temp of 168ish.

I did 1.5 qts per pound of grain.
Used an absorption rate of 0.12 gallons per pound.
Cooler dead space of 1 qt.
Used 3.5 gallons to do the initial hour mash (was supposed to 3.35 I think but I rounded up).
Then I sparged with 2 gallons, left about 2 qts or so in the mash tun.

I collected about 4 gallons in my kettle and did a 60min boil.
Hops:
.25 oz Magnum - 60min
.25 oz Perle      - 30min
1 oz Cascade   - 10min
.5 oz Cascade  - 0min

Chilled to 75 degrees in about 12min.
Lost about 1 qt to hops and crap in the bottom of the kettle.
Ended with about 3 gallons of wort, I didn't really measure it though.

My efficiency was 56% if I calculated correctly, which is terrible even thought it was my first AG.  What can I do to fix this for next time?

11
Equipment and Software / Kettle Question
« on: March 03, 2011, 06:18:14 AM »
I also have a kettle question but I didn't want to highjack rayallen's thread.

How can you tell if a kettle is actually good quality online?  I was looking at buying this kettle from ebay:  http://cgi.ebay.com/BREWPOT-HLT-9-GALLON-STAINLESS-HOMEBREW-/290540039275?pt=LH_DefaultDomain_0&hash=item43a5892c6b#ht_720wt_1141

But that seems like almost too good of a deal.  I have no intentions of ever doing 10 gal. batches so a 9 gal. pot would be plenty for me.  With the cost of a thermometer ~30 the kettle will cost like ~115$ total.  Which seems like the price of a normal 8-10 gal. kettle without a spigot or thermometer.

Is this a good deal I should bite on?  Not sure if anyone can actually help here or not.

12
Yeast and Fermentation / Fermentation Head Space
« on: March 01, 2011, 03:39:19 AM »
Is it possible to have to much headspace during primary fermentation?  I am going to do some experiment all grain test batches like 2-2.5 gallons or so.  Except the smallest carboy I have is 5gal. and I don't want to go out and buy another.  So would 2.5gal. of headspace cause possible problems with say oxygenation?  It seems very unlikely to me, I just don't want to brew a whole batch only for it to go bad from such a silly thing like this.

13
Equipment and Software / SS vs Copper Immersion Chiller
« on: March 01, 2011, 03:18:04 AM »
I've researched a bit and it looks like Copper works better for immersion chillers.  But my question is how much better?  Is it a huge difference?  SS is easier to clean and a bit more durable and I can find a SS chiller for 40$ (new).  Any suggestions would be great.

Debate away!

14
General Homebrew Discussion / Purple Colored Pilsner
« on: February 26, 2011, 05:28:24 AM »
Has anyone brewed beer using Chinese black 'forbidden' rice, or just Chinese Black rice (I think they are the same thing)?  I was going to try to make a purple colored beer and this rice turns purple when cooked.  I was thinking something along the lines of:

8 lbs Pils malt.
1.5 lbs Chinese black rice, cooked before being mashed.
0.5 lbs rice hulls.

Mash at 150 F for an hour.

.75 oz Mt. Hood - 60min
1 oz    Mt. Hood - 20min
1 oz    Saaz       - 5min

Any thoughts on if this could make a decent pilsner that would hopefully be purple?

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