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Topics - BrewinSB

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Equipment and Software / Old Fridge For Fermentation Chamber
« on: September 20, 2012, 03:12:13 AM »
So I recently moved into a house that had a fridge left in it.  It still works and all, but we upgraded.  In the meantime we had to put it outside until we could make room in the garage for the old fridge.  I moved it in there tonight and opened it up and there was some mold.  Not a ton, but around some of the gaskets and inside the fridge and freezer.  I wanted to get a temp controller and use it as my spare fermentation chamber when my kegerator is in use as a fermentation chamber.  Is this bad to do if I clean it all out as best I can?  I know almost everything is about sanitation etc., but since it will have a blowoff tube or airlock would it be okay to ferment in the old fridge?



Equipment and Software / New Equipment - What to get?
« on: September 04, 2012, 10:21:24 PM »
I wanted to get some input on what my next purchase should be. I have $500 to play with. My equipment list that I currently have is as follows:

1. All the basics
2. Kegerator + temp controller
3. 1-10 gallon SS brew kettle with ball valve
4. 1-5 gallon SS brew kettle
5. Coleman 52 Quart Xtreme cooler as my mash tun
6. 5 gallon corny keg
7. Counterpressure filler
8. 5 gallan & 6.5 gallon glass carboy
9. 2 Bayou Classic burners

I think that is mostly it. Any suggestions?

General Homebrew Discussion / Fermenting in a corny keg
« on: March 31, 2012, 04:25:00 AM »
I know this has been brought up many times and have read up a lot on this topic.  However, I was wondering this..I normally ferment in my carboy and just do a longer primary, cold crash then transfer to the keg.  If I fermented in a corny keg, could I just cold crash it in that keg, push out the trub and other gunk with CO2, then just carb up and serve in that same keg; or would the dip tube just get all clogged?  Anyone every tried this? 

Beer Recipes / First Pale Ale Recipe
« on: February 12, 2012, 06:25:38 PM »
So I just did my third all grain batch last week.  I made a pale ale that I am going to dry hop with some cascade hops I grew last season.  Here is the recipe.  It's already brewed, but any critiques, thoughts etc would be much appreciated.  Happy brewing!

Brady's Pale Ale

Style: American Pale Ale   OG: 1.048   
Type: All Grain   FG: 1.013   
Rating: 0.0   ABV: 4.59 %   
Calories: 157   IBU's: 47.98   
Efficiency: 70 %   Boil Size: 7.75 Gal   
Color:    7.3 SRM     Batch Size: 5.50 Gal   
Boil Time: 60 minutes   
Fermentation Steps
Name   Days / Temp
Primary   21 days @ 68.0°F
Grains & Adjuncts
Amount   Percentage      Name   Time   Gravity
5.00 ozs    3.03 %      Briess Carapils   60 mins   1.034
8.00 ozs    4.85 %      Biscuit Malt   60 mins   1.036
8.00 ozs    4.85 %      Caramel/Crystal Malt - 40L   60 mins   1.034
1.00 lbs    9.70 %      Briess Vienna Malt   60 mins   1.036
4.00 lbs    38.79 %      Pale Malt (2 Row) US   60 mins   1.036
4.00 lbs    38.79 %      Pale Malt, Maris Otter   60 mins   1.038
Amount   IBU's      Name   Time   AA %
0.25 ozs    0.00      Cascade   0 mins    6.40
0.50 ozs    9.26      Centennial   15 mins   10.30
1.00 ozs    38.72      Columbus (Tomahawk)   30 mins   13.90
1.00 ozs         Cascade   Dry Hop 7 days    5.50
Amount   Name   Laboratory / ID
1.00 pkg   California Ale V   White Labs 0051
Amount   Name   Time   Stage
1.00 oz    Whirlfloc Tablet    15 mins    Boil
Mash Profile
Medium Body Infusion In   60 min @ 152.0°F
 Add 14.00 qt water @ 166.0°F
Medium Body Infusion In
 Sparge 6.00 qt of 166.0°F water over 10 mins
Medium Body Infusion In
 Sparge 14.00 qt of 166.0°F water over 10 mins
Amount   Type   Beer Temp   CO2 Vols
30.8 psi   Force Carbonation   68.0°F   2.70
Made a 1 liter starter and stepped up once. Poured entire starter in.

General Homebrew Discussion / Whirlpooling
« on: February 05, 2012, 03:34:47 AM »
So I just installed a ball valve and pick up tube on my kettle and had a first run today on a pale ale I brewed.  I thought having the pickup tube would help eliminate some trub and gunk getting into the fermentor.  I cooled it down to 70 and then stirred it to try and get a whirlpool going, put the lid on and let it sit for about 25 mins.  I went to start draining it and as it got towards the end there was no cone of trub in the middle, it was still all spread out on the bottom and I got a ton of gunk in the fermentor.  How do you properly whirlpool without having a pump and some sort of recirculator?   

Kegging and Bottling / Secondary or Keg?
« on: November 07, 2011, 05:02:46 AM »
So I brewed up a pumpkin ale on 10/22 and want this to be ready for Thanksgiving.  I will be kegging for the first time.  Is it necessary to transfer to a secondary for a week, or can I just transfer it to the keg for a week and then carb?  I was planning on cold crashing it either way.  I would like to just transfer it to the keg if that works to make it one less step, but wasn't sure skipping the secondary before kegging would leave too much sediment in the keg.

Beer Recipes / Pumpkin Ale
« on: October 08, 2011, 03:41:09 AM »
Just had a pumpkin saison at my local brewpub and made me want to attempt a pumpkin ale.  This will only be my second all grain batch, and also my first time kegging instead of bottling.  I know there are tons of posts out there on this subject, but wanted to get peoples thoughts, tips etc. in one spot where I would remember to check. 

After some of the research I have done, I think I am going to use real pumpkins, bake them and then throw them in the mash (cooler mash tun with a braided SS hose).  However, I have no idea where to start for the grains and how much spice to use.  The pumpkin saison I had was not overly spiced, which I liked and I am pretty sure they used a belgian yeast.  What are some of your favorite (5 gallon) recipes that may be fairly easy for only a second all grain batch.  Do I have to transfer to secondary or can I just do a primary and then keg it. What sort of CO2 levels are suggested for this style.  I am looking for a fairly quick turnaround time, if that is even possible with this type of recipe.

Equipment and Software / Danby Chill N Tap
« on: August 24, 2011, 01:56:00 AM »
So I just got this kegerator to use as a fermentation chamber and then to serve out of when it is done after transferring to the keg.  Anyone have experience with these?  Are they decent?  I got it at Costco for about $398.  It says it can hold a full size keg, but just wanted to see peoples experience with having a corny keg in it (heighth wise).  I'll have to figure out a way to get the thermometer probe through there, or just stick in the front door and close it on the cord.  I wanted to buy it before Costco didn't have it anymore, but am waiting to open it until I get some feedback.  Thanks everyone.

General Homebrew Discussion / Bottle bombs
« on: August 08, 2011, 04:37:54 AM »
I just bottled up my honey blonde about a week ago.  I used 4.75 oz turbinado sugar.  I took gravity readings one day and then two days later and they were the same.  The final gravity read 1.008 (three hash marks below 1.000, but adjusted for temp).  With these readings I thought it was done.  However, a couple days ago I had one of my bottles explode...  I am hoping it was a weak bottle or something.  Do I need to be concerned about the others exploding?  OG was 1.054 and it was in the fermentor for 4 weeks.

All Grain Brewing / First All Grain Batch
« on: July 01, 2011, 04:51:42 AM »
Hi Everyone,

I am doing my first all grain batch this weekend and just wanted to get some last minute tips, pointers, critiques etc.  Below is what BeerSmith2 kicked out and is telling me to do.  Does this look good?  I am using a 52 quart Coleman Xtreme Cooler with a SS Hose Braid inside and a 10 gallon SS Brew Kettle.  I am going to try and have it ferment in the primary for 3-4 weeks at 65, then bottle.  The only thing I have to control temps is the a big bucket that I can swap frozen water bottles in and out of.  I am a little worried because it has been hot lately and I may be gone one weekend during those 3-4 weeks.  Thanks.  I can't wait to give this all grain thing a shot.    

Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Boil Size: 5.96 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal  
Bottling Volume: 4.50 gal
Estimated OG: 1.050 SG
Estimated Color: 4.2 SRM
Estimated IBU: 20.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 64.1 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU        
7 lbs                 Rahr Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.7 %        
1 lbs                 Vienna Malt (3.5 SRM)                    Grain         2        10.8 %        
4.0 oz                Caramel/Crystal Malt - 15L     Grain         3        2.7 %        
0.25 oz               Magnum [14.10 %] - Boil 60.0 min         Hop           4        14.2 IBUs    
0.50 oz               Cascade [6.40 %] - Boil 15.0 min         Hop           6        6.4 IBUs      
0.50 oz               Amarillo  [9.30 %] - Boil 0.0 min        Hop           7        0.0 IBUs      
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -            
1.0 pkg               California Ale (White Labs #WLP001) [50. Yeast         8        -            
1 lbs                 Honey (1.0 SRM)                          Sugar         9        10.8 %        

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs 4.0 oz
Name              Description                             Step Temperat Step Time    
Mash In           Add 4.16 qt of water at 189.6 F         154.0 F       60 min        

Sparge: Drain mash tun, Batch sparge with 1 steps (6.16gal) of 168.0 F water

Beer Recipes / Honey Blonde Ale
« on: June 02, 2011, 04:06:38 AM »
Hi everybody!  I am going to be attempting my first all grain batch on my next brew session.  This will also be my first time creating my own recipe instead of using a kit, so I want to get some advice/feedback.  I want to do a honey blonde ale that has a slight toastiness to it.  Ideally I want to take this on a vacation to San Diego in September (when should I brew it?).  This is what I plugged into Beersmith.  Any suggestions, critiques etc. would be awesome.  I am building a cooler MLT and will be doing batch sparging.  What temp(s) should I mash at?  I can't wait to start all grain brewing and creating recipes.

-8 lbs Pilsner 2 row
-8 oz crystal 20L
-8 oz Vienna Malt
-1 lbs Honey (orange blossom or something like that)

-1/2 oz nugget 60 mins
-1/2 oz amarillo 5 mins

**My choices for hops in Beersmith had nugget at 13%AA and amarillo at 8.5%AA, but who knows what it would be when ordered.  **Estimated IBUs:  27.6
**Estimated OG:  1.055

***Oh and I forgot yeast, what yeast would be recommended, WLP001 (Wyeast 1056), WLP029 (Wyeast 2565)(Kolsch), or some other strain?

What do you all think?  I kind of what a session type beer, but not too light and with some toastiness and hops; but overall an easy drinking beer.  Will that much honey really dry it out a lot?

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