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Topics - timmyr

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Beer Recipes / American Saison
« on: July 08, 2012, 08:11:01 AM »
It was just too damn hot to brew this weekend, so I have 5-days to tinker with my recipe.  I am planning an American-hopped Saison.  I have two White Labs yeasts for a split ferment in big buckets and plan to let them run ambient in my basement which is about 70F.  Fermenters will start covered loosly with lid or cheese cloth.

OG: 1.064 ; IBUs ~30 (Rager in BeerSmith)

76% Pilsner
10% Sugar (table-sugar or maybe belgian clear syrup added 3-days into ferment)
6% Munich II
6% White Wheat
2% Caramunich II

7g Summit FWH
7g Magnum Boil 60 min

28g each
Citra, Amarillo, Galaxy, Summit just after flame-out (followed by 15 min hot recirc via pump, 15 min settle)

2 oz of whole-leaf Centennial in hop-back

Kegging and Bottling / HopRocket Randall Foam & Stopped
« on: February 06, 2012, 02:09:49 PM »
I hooked up my HopRocket in-line on my draft system last night.  At first it foamed like crazy then just stopped pouring.

I am going to disassemble and see why its blocked but I wondered if anyone had any tips for foam-free pouring when running draft beer thru 3 oz of hops.

General Homebrew Discussion / StarSan Smells Like Sulphur
« on: February 05, 2012, 09:35:19 AM »
I mixed up a fresh batch of StarSan with distilled water and after a couple days in my bucket with the lid on it smells slightly of sulphur.  It's not strong.  pH checks fine.  it does not remain in or on anything sanitized with it.

Why does it smell at all?  It never has before and I leave it in my bucket for days.

Events / NHC Hotel Room Booking Issues?
« on: February 01, 2012, 09:28:49 PM »
Anyone else having problems with the hotel not showing rooms if you try to book thru the NHC site?  Or are rooms already booked full?

Kegging and Bottling / Goin' Mobile
« on: July 27, 2011, 06:44:57 PM »
I've posted this elsewhere, but as it looks, I wanted to share for anyone interested.  I'll get a parts list together soon

The most detailed discussion is on Homebrewtalk....

All Grain Brewing / Mixed Up Yeast!
« on: December 30, 2010, 08:32:03 AM »
While prepping two starters last night I accidentally pitched a vial of yeast into the wrong flask. The resulting blends are now

A. 2xWLP500, 1xWLP530
B. 2xWLP530, 1xWLP500

Both are stirplated at approximately 2.75L each. They will each be pitched into an 1.085 OG Tripel. I know it's a lot of yeast. The planned cell count is higher than the Mr Malty default of 0.75M per ml per deg Plato (I targeted over 1.0M / ml./deg P).

You think there is any reason I should scrap the starters or cancell my brew day? I assume I will just get the blended flavors of the two strains proportional to how many vials of each went into each starter.

Ingredients / Chipotle
« on: November 16, 2010, 04:34:15 PM »
What experience have you had with Morita Black & Red Chipotles and the larger Meco Chipotles. I am planning to lightly spice a porter I brewed and fermented with WLP007 and think the smaller Morita's will lend themselves well with the fruity flavor, but since I have an ounce of each will probably blend. The tea they make is quite tasty. Currently plan to dry-pepper some Porter and leaning towards about 2/3 oz Morita & 1/3 oz Meco. I'll stick them in a hop bag and plan to just put them in my keg and taste every 2-days until I like it then pull them out. How about pre-addition?  Think they can just go in no pre-sanitizing?

Yeast and Fermentation / Nearly Stuck Ferment
« on: October 28, 2010, 07:15:14 PM »
Robust porter brewed 3-weeks ago has decided to hang up at 1.022 (6 P) from a starting gravity of 1.070 (17 P).

I have two fermenters one with WLP 001 and one with WLP 007.  I pitched according to the Mr. Malty calculator and mashed at 153 (unless my thermometers are both off...but I'll check those soon).

Question: any suggested yeast strains to stir-plate and pitch? I leave Sunday for a couple weeks and plan to leave both beers on the original yeast until I get home (total time will be 5 weeks on yeast) and am thinking I'd like to throw more WLP-001 or another neutral, tolerant yeast at my porters to try and dry them out.  The recipe was similar to Brewing Classic Styles with only some small tweaks to the grain bill.

I know I may be stuck and have to deal with the FG, but am willing to try to eke out 4-6 more points if it is possible.

Other Fermentables / Cider 2010
« on: October 17, 2010, 07:06:24 AM »
Below is my 2nd year shot at three batches of cider.  All recipes were based on the recent BYO article

Batch #1: 1.050 --> 1.030 (on 10/10/10); racked to secondary with 1.5 tsp pectic enzyme and happily bubbling away & clearing
Batch #2: 1.058 (calculated) -->1.020: 1 lb brown sugar and about 6 gallons of cider on dregs of Batch #1; racked to secondary yesterday on top of 3.1 lbs of Blackberry Puree; estimated OG: 1.069 (effect of puree 30 points/pound/gallon)
Batch #3: 1.075 (estimated): 5-gallons of cider yesterday with 12 oz of molasses and 1.5 lbs of medium dark brown sugar; I'll add the remaining pound of brown sugar dissolved in more apple juice either tomorrow or Tuesday.

All OG calculations were based upon measured apple juice gravities plus adjuncts.  All juice was flash pasteurized and purchased from Mills Apple Farm in IL.

(apologies if you've seen this in two other forums - I am trying to canvas those with cider making experience for feedback)

All Grain Brewing / Porter and Munich
« on: October 09, 2010, 07:42:18 PM »
Well, despite the best laid plans, I managed to forget to inventory my grain accurately.  Looks like 3 lb Munich will be replaced by 1.25 lb Munich and 2.25 lb Vienna.  Oops.

General Homebrew Discussion / Yeast Book Coupon Code??
« on: September 01, 2010, 05:07:07 PM »
So I am a current AHA member and am sure I received the e-mail with the coupon code, but I seem to have deleted it by mistake.

Can anyone help me out  ???

Other Fermentables / How long it too long?
« on: August 28, 2010, 07:09:03 AM »
G'day all, I'd like some advice on my cider experiments.  Below are the cliff-notes and a link to my discussions with Andrew Lea who has been incredibly helpful and whose book is a must-read for anyone getting into cider.

So I made cider last Fall.  From the subject of my post you can guess
that life got in the way and all my cider is still siting tight in my
basement in secondary fermenters since Nov 09 I think.  Getting ready
to taste them...any thoughts on if they are all going down the drain?

As this has become a bit of my record-keeping, I thought I'd post an
update.  I've packaged my first two batches of cider into 3-gallon
cornelius kegs.  Both batches came from flash-pasteurized juice with
an OG of around 1.044, FG 0.999. Batch 1, fermented with White Labs
WLP775 is extremely tart/sour, with no obvious vinegar off-flavor.
Batch 2, fermented with Red Star Cote de Blanc, is much less tart,
smooth but does not have as much apple-like flavor coming through.
Batch 1 could possibly be kept long-term as a sour-blend batch.
Batches 3-5 are awaiting bottles or kegs, but I think I may plan to
just package in 750ml bottles and see what happens.  I tend to think I
waited too long to package, but am excited to now do some taste
testing/blending and sweetening as apple-harvest is upon me once again
very soon and I want to make 10-15 gallons this year.

Yeast and Fermentation / Oktoberfest Gravity (WLP820/WLP833)
« on: August 08, 2010, 08:09:26 PM »
Hmph. At 4-weeks, both 5-gal batches of a 1.059 OG Oktoberfest have settled at 1.020. 66% apparent attenuation. Both pitches were on target (one WLP820, one WLP833) and a little on the high side for the Mr Malty calculator and I oxygenated both worts for about a minute well prior to pitching then just after pitching. Both taste good (but will improve I assume as they cold condition).

I know I could post all the mash details, etc., but wondered if anyone had experience with theses yeast strains/lagers and whether they trickle down those last 3-4 points over 4-6 weeks of lagering?

Ingredients / Mailbox Cooked Hops
« on: July 04, 2010, 02:32:33 PM »
1.5 lbs of hops sat in my mailbox for over 24 hours. Temps outside my black, metal, mailbox were 90+.  All packaged in Foodsaver-type bags.  Varieties are Citra, Centennial, Liberty.....

Should I just pitch them? I hate to throw out $50 but will not waste a 12-gal batch them if they are trash.

Events / 2 Tickets to NHC Pedal Pub Tour
« on: June 17, 2010, 09:53:09 AM »
I have two tickets for the Pedal Pub Tour Friday if anyone is interested.  I am staying at the Sheraton Bloomington.


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