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Topics - dak0415

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Yeast and Fermentation / 2 micron or .5 micron store
« on: September 28, 2015, 07:53:42 PM »
After 4 years it seems that it is time to replace my oxygenation stone.  I originally purchased a .5 micron stone to go with the red-tank O2 source but I am open to suggestions for the replacement.

Any suggestions?

The Pub / Genie or Chamberlain garage door openers?
« on: July 11, 2014, 03:56:23 PM »
My 20+ year old Stanley 1/2hp opener is starting to be a PIA.  Any recommendations on a replacement?


Ingredients / Yeast Suggestions
« on: May 19, 2014, 01:38:03 PM »
I am brewing version 2.0 of a Red Rye IPA.

19lbs Best Red X
5 lbs Rye Malt
2 lbs CaraRed (Weyermann)
for 10 gallons
Mash @ 150 for 75min

The QOD is should I use Wyeast 1056 or 1450?  Thoughts?

Ingredients / CaraAroma in Irish Red
« on: November 21, 2012, 04:02:25 PM »
I usually include 1 lb of C-120 in my 10gal Irish Red recipe.  If any of you have used Weyermann CaraAroma in anything I was wondering if it would work well in place of C-120?


Yeast and Fermentation / Lager Yeast Harvest
« on: May 24, 2012, 01:59:36 PM »
I made 10 gals of Maerzen in, well, March, and it has been lagering at 31deg on the yeast cake since March 31.  Last week I fined one of the ferms with gelatin and one with Polyclar, just to see which cleared better.  I'm planning an Oktoberfest on June 17.  Should I even consider harvesting the yeast from one of those fermenters at this point or just suck it up and buy fresh WY2278?

Ingredients / Midnight Wheat and Blackprinz
« on: April 27, 2012, 02:57:33 PM »
In small amounts(4oz/10 gal), do these give a deep red color like Carafa II and Debittered Black or more brown like 450L chocolate?

Beer Recipes / Timothy Taylor Landlord
« on: April 17, 2012, 03:18:56 PM »
I am about 1/2 way through my first keg of Landlord clone.  I have never used Styrian Goldings or WY1469 before.  Comments have been, "Creamy mouthfeel", "refreshing", "little bit of grapefruit", nobody has had just one.
I have mad LOTS of ESBs prior to this, using WY1968, so I do not quite understand where the grapefruit is coming from.  I also have never tried the original Landlord Bitter for comparison.  Any thoughts?

Recipe: 12 gallons

18 Lbs Maris Otter
1 LB Simpsons Crystal Maris Otter (55L)
4 oz British Chocolate (450L)
4g gypsum in mash
1g Pickling Lime in mash

Mash at 154 for 60 min, batch sparge

60 min boil
6g gypsum in boil
38g Target(8.6%) for 60 min
28g Fuggles(4.2%) for 60 min
56g Styrian Goldings(2.9%) for 20 min
28g Styrian Goldings(2.9%) at flameout

10 minute whirlpool, then chill.

Yeast: WY1469

Two Step Starter 2L-->4L Split between two fementers
Pitched at 62F, raised to 68 after krausen started to fall (about 3 days)
Kept in primary for 2 weeks, crashed to 31F for 1 week before kegging.

OG 1.047
FG 1.014
ABV 4.3%

All Grain Brewing / Bru'n Water and British Brown and Amber Malts
« on: September 02, 2011, 07:43:38 PM »
What categories should Brown and Amber malts come under in the mash acidification sheet?

All Grain Brewing / Brown Malt Turbidity
« on: August 22, 2011, 01:04:50 PM »
Has anyone had turbidity problems with Crisp Brown or Amber malt?  I just kegged my second batch using these malts (Northern English Brown Ale) and neither cleared, even with gelatin finings.  The first batch I thought was the yeast (WLP007) but this time I used Danstar Nottingham, two weeks in primary, three weeks at 31deg.  The ESB I brewed on the same day was crystal clear and I don't usually have turbidity problems (except a couple of years ago with a bag of Munton's Maris Otter).  I will say the first batch did finally clear after about 2 months in the keg (the last gallon), but I'm a little stumped.


The Pub / Moving to Hampton Roads, VA
« on: May 12, 2011, 07:55:11 PM »
#2 son is graduating from VA Tech tomorrow (Yay!) He has a job in Newport News, but we know little about that area.  Any suggestions about where to look for an apartment?

General Homebrew Discussion / What's my style?
« on: April 21, 2011, 02:30:17 AM »
I could use some BJCP style help.  We brewed a "Double Dog" clone.
5 galons
OG 1.103
FG  1.022
88 IBU
12.5 SRM
Dry hopped with
2 oz Columbus
2 oz Cascade.
It's actually quite well balanced, but what style?
American Barleywine?
Imperial IPA?

Ingredients / WLP007 substitute for WLP002
« on: March 21, 2011, 08:00:31 PM »
Ok grain gurus, what would you suggest?  I want to use WLP007 (Dry English Ale, 75% attenuation) in an ESB that I usually ferment  with WLP002 (English ale, 67% attenuation) .  How much Carapils (Munton's) should I add to compensate for the difference in attenuation?  I don't use any with the WLP002, just 5% Simpson's Dark Crystal.

Yeast and Fermentation / First Really Big Beer
« on: February 28, 2011, 03:30:01 PM »
Well I designed a recipe for my brew-buddy that likes Double Dog Pale Ale.  24 lbs of grain for 6 gal batch.  I guessed 70% efficiency (I don't use a blue cooler) and hit my OG 1.103 spot on.  Mashed at 146, 1.5 qts/lb, for 90 mins(RIMS) with 14g of Gypsum in the mash, fly sparged 3.5 gallons to collect 9 gallons pre-boil.  Boiled for 2 hours to 6 gallons post boil.  So far so good, no stuck sparge, no boil overs, no wort on the garage floor....
Pitched at 62 on top of the entire yeast cake of a 1.050 brown ale using WLP007.  Fermented at 62 (internal temp - thermowell) 11 hours later, blowoff started and continued for 2 days.  Lost a full quart of liquid.   Mental note - use 1/2 the yeast cake next time

Fast forward 3 days.  Day 5 - No more bubbles.  Seems done.  Gravity at 1.021 (target 1.023), tasted sample and WOW.  No real hop aroma, but going to dry hop with 2 oz of Columbus and 1 oz Cascade pellets, terrific smooth bitterness with lots of flavor, mouthfeel is full but not syrupy like Double Dog.  Going to give it another week on the yeast then dry hop in secondary for a couple of weeks, then 2 weeks of cold conditioning before kegging.

This is WAY over the top for me, I prefer Irish Reds and Browns, 35 IBU max.  This beer was a technological challenge.  Thanks to all the forum members for their advice on big beers (Fred B.) ;D

Ingredients / US vs UK Challenger Hops
« on: February 17, 2011, 04:37:46 PM »
Does anyone have any experience/opinions on the similarities/differences between the US grown and imported varieties of Challenger hops.  I use Challenger extensively in my ESBs and Porters.

Yeast and Fermentation / Dry equivalent of WLP007, WY 1098
« on: December 03, 2010, 02:25:16 PM »
Does anyone have a suggestion for a dry equivalent of WLP007, WY 1098 (Whitbred Dry)?


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