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Topics - dee

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I have an 11 gallon stainless conical on the way and I'm thinking about my temp control options.  I've seen ice probes being used on conicals from Morebeer and I'm interested in hearing if they work as a practical matter and not just in theory.  I could use a fridge or stand up freezer but I really have enough appliances with three chest freezers.  I could also use a stainless chilling coil with glycol running through it as well but that requires a freezer as well.  What is your experience conical owners?   

Yeast and Fermentation / Give me your best practices with WY3068...
« on: April 22, 2013, 02:51:34 PM »
I'm about to brew a hefeweizen with WY3068 and I need you advice.  I've used WLP300, 351 and 380 in the past and haven't been satisfied with my results.  I want banana, clove and bubblegum(yes, I want it all) with a full body(no thin, tart weizens) if I can squeeze all of that out.  I'm plan on using pils and wheat with no cara malts.  I can follow any fermentation schedule so pitching low and raising temps isn't an issue.  What's your secret?   

Classifieds / Ball Lock Cornelius Kegs for Sale
« on: December 12, 2012, 06:39:53 PM »

Classifieds / For Sale: (2) 32 Tip Propane Jet Burners with fittings
« on: October 23, 2012, 04:07:10 PM »
I have (2) 32 Tip Propane Jet Burners for sale on eBay.  They include the fittings necessary to connect to a standard propane regulator.  These are brand new and suitable for use in any brewstand.  A pilot light fitting is included.

General Homebrew Discussion / Hazelnut Extract
« on: June 08, 2012, 01:10:19 PM »
Has anybody found a hazelnut extract that tastes authentic or something that imparts such flavors?  I haven't had good luck with any of the fruit or nut extracts.  I'd like to add that flavor to a brown porter to give as a gift.

Yeast and Fermentation / WLP 515 Antwerp Ale (DeKoninck)
« on: September 01, 2011, 11:55:41 AM »
I've been experimenting with this strain for about 10 batches and I've had some fantastic results with a variety of European styles.  I know many homebrewers are looking for an ale-temperature fermenting, neutral, lager-like strain besides US05 and Wyeast 1007 and I think this one certainly fits in that category.

This yeast is exceptionally clean at warm temps (65-80) and will not actively ferment below 63.  Pitching below 65 and warming batches into the 80s produces clean beer without esters, fruitiness or other undesirable flavors.  I've made a 25 IBU, single decoction, all Pils batch that tastes as close to a European lager as I've brewed with an ale yeast.  It has fooled some pretty discerning palates and would be a good alternative for mock lagers, festbiers and other malty focused styles.  It attenuates well and I've used it successfully through multiple generations. 

Anyway, I wanted to share my experience with this strain so maybe someone else will feel confident enough to use when using lager yeast is not a viable option.     

I'm stepping up from 10 to 20 gallon batches (lots of friends involved in the consumption) and I've been using a 50 foot 1/2 inch copper wort chiller and pumping ice water through it.  It's been sufficient and usually takes 25-30 minutes to get to pitching temps.  I just purchased a 40 plate wort chiller and plan on pumping ice water through it with a fountain pump.  Will I need both the immersion chiller and plate chiller for that much wort or are the plate chillers as effective as advertised?  

I have a lot of Vienna, Munich and wheat on hand and wanted to try something different.  Kolsch seems to be a yeast defined style so I was wondering if anyone else has had success with a non-pils based version.

Beer Recipes / Fuller's London Porter. Help me make it.
« on: January 20, 2011, 11:40:23 PM »
I've been studying recipes and I want to make a dead ringer clone.  Does this look about right?  I taste an almost maple flavor when I get Fuller's on draft.  Is that the crystal?  Perhaps Simpson's dark or something else.  Give me your thoughts.

17.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 75.56 %
2.75 lb Brown Malt (65.0 SRM) Grain 12.22 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 3.33 %
95.00 gm Williamette [4.80 %] (60 min) Hops 25.9 IBU
30.00 gm Goldings, East Kent [4.50 %] (10 min) Hops 2.8 IBU

Beer Recipes / Pils based APA. Thoughts
« on: January 16, 2011, 05:07:45 PM »
How does this look?  Do I need more crystal for balance?  Caravienna is the lightest I have on hand.  I'm trying to clear some hops and grain from inventory and hope to use all of these ingredients.

18.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.00 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 2.50 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 2.50 %
45.00 gm Chinook [11.50 %] (60 min) Hops 30.7 IBU
30.00 gm Cascade [6.00 %] (30 min) Hops 8.2 IBU
30.00 gm Cascade [6.00 %] (20 min) Hops 6.5 IBU
30.00 gm Centennial [8.90 %] (10 min) (Aroma Hop-Steep) Hops - 
30.00 gm Centennial [8.90 %] (5 min) (Aroma Hop-Steep) Hops - 
10.00 gm Centennial [8.90 %] (Dry Hop 3 days) Hops - 
30.00 gm Chinook [11.90 %] (0 min) (Aroma Hop-Steep) Hops - 
10.00 gm Cascade [6.00 %] (0 min) Hops - 
10.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops - 
30.00 gm Centennial [8.90 %] (0 min) (Aroma Hop-Steep) Hops - 
10.00 gm Chinook [11.90 %] (Dry Hop 3 days) Hops - 
30.00 gm Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops - 

Beer Profile:
Est Original Gravity: 1.050 SG
 Est Final Gravity: 1.013 SG
Bitterness: 45.4 IBU
Est Color: 4.4 SRM

I've read it is an ale yeast of European origin and that it is slow in the first generation.  What temp range and attenuation should I expect?  I'm thinking of making an alt or a mock-dunkel with it.  Any experts out there with some ideas? 

All Grain Brewing / My water is a changing...
« on: June 28, 2010, 05:23:15 PM »
My local water treatment facility has just announced that they are starting to adding phosphate (via phosphoric acid) to gradually reduce the pH of our drinking water from 8.9 to 7.5.  The reason given is to reduce the amount of chlorine (chlorine dioxide) used and thus reduce chlorine byproducts.  The plan is to implement this over an 15-18 month period.  Since they are adding acid, instead of reducing the lime they add currently, what impact do you think this will have?  My most recent profile water profile is Ca 12 Mg 2 NA 7 Cl9 SO4 5 CaCO3 26. 

Ingredients / Weyermann Pale Ale vs Maris Otter
« on: May 24, 2010, 02:12:51 PM »
Does anyone have any experience with Weyermann Pale Ale Malt?  My supplier is selling it for $45 a bag which is substantially cheaper than Maris Otter and about what I pay for Briess two-row.  I'd like to sub it for Maris Otter in my English beers.

General Homebrew Discussion / Can I add baking soda to the keg?
« on: April 19, 2010, 04:41:24 PM »
I forgot to add baking soda to my boil and my low sodium water seems to benefit from a 75ppm level.  Any reason I can't add it at kegging time to get the sodium in there?

General Homebrew Discussion / Keg additions
« on: April 08, 2010, 04:36:06 PM »
I want to add some citrus zest, hops and spices to an American Wheat that I just kegged up.  I dry hop in the keg all of the time but I'm a little concerned about using zest.  What sanitation precautions should I take with the fruit zest and dry spices?

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