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Topics - scrap iron

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Ingredients / Golding hops
« on: October 19, 2018, 01:58:16 PM »
I have been buying hops from the 2018 harvest and have found everything I need except Goldings. I brew a lot of English styles and Golding is my main go to for these styles. Has anyone else noticed this, are Goldings being fazed out? I bought all the other hops I need at Hops Direct but no Goldings there or at Yakima or Farmhouse. What's up?

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General Homebrew Discussion / My Wife's shaker can
« on: October 02, 2018, 02:00:50 PM »
Well it is actually a jar. She keeps a plastic jar with baking soda on the kitchen counter. It was a equate anti-acid tablet plastic jar that I drilled  five 1/8" holes in the lid. It comes in handy for cleaning and deodorizing in the kitchen. Sometimes she forgets and washes my pint glasses in the dishwasher.  She also keeps a squirt bottle, like a catsup bottle in a restaurant, with Dawn dish soap in it. I squirt a drop in the pint glass and clean it then use the baking soda shaker and a hot water rinse to remove any film left behind. The pint glasses are then clean as a whistle. Just hold on to the glass because they are slippery after the baking soda

She also keeps a spray bottle of half rubbing alcohol and half water on the counter for cleaning. On brew days I borrow it for clean up in the brewery. Yes, she is a smart lady and used to clean houses for a living. 

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Kegging and Bottling / Bottling from naturally carbonated keg
« on: May 03, 2018, 01:49:58 PM »
I have been using closed transfers to kegs and experimenting with bottling from them. These  are  beers that are closed transfers where the keg is filled with sanitizer and pushed out with co2. After priming with sugar the first keg was left at room temp for four weeks. The keg was then put in fridge for about a week. Then I placed the bottles in the fridge and chilled them. I then tried the method with a cobra tap with short piece of racking cane. Turned down the psi to 2-3 and proceeded to make a big mess. Seems like I lost a lot of co2 and still a lot of foam, it's a good thing I had them in a old roaster pan for the mess my wife said. I tried one of the bottles after chilled for a few days and it was a good beer but was about half normally  carbonated. Maybe the bottles warmed too much during the transfer. The second keg I used a bottle filler and filled bottles right after priming the keg, using the small amount of co2 pressure that set the lid. The pressure was a little high at first  but reduced as I filled the bottles and I had to hit with a small amount of co2 later. Wow, keg two was a lot easier for me to bottle from. I tried a bottle from keg two after four weeks  at room temp and chilled. Night and day difference, this beer was perfectly carbonated smelled and tasted great. This is my new method for bottling a few beers for contests and friends.     sorry for being long winded but I wanted to put out all the info , cheers Mike.

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Hop Growing / Thoughts on newer hops
« on: April 07, 2018, 03:26:12 PM »
Spring is here, on the calendar anyway, and I am wanting to plant some hops. I live in the Plain States, Eastern Kansas. I have been looking at Great Lakes Hops to buy established plants or crowns. Has anyone had experience with Columbia? It is a sister of Willamette with higher Alpha,    https://www.greatlakeshops.com/store/p90/Columbia.  Also I am looking at Vojvodina, not sure how to pronounce it.  https://www.greatlakeshops.com/store/p58/_Vojvodina_-_Field_Grade.html.    I am looking for English type hops that would grow and produce with the hot summer days of the Plains. I used to live in Missouri and tried to grow Willamette and Golding without much luck. Although I did have luck with Cascade, MT Hood and Sterling , but not a lot of hops out of last two. thoughts ?   

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Ingredients / grams per gallon of "Trifecta mix"
« on: January 23, 2018, 03:16:18 PM »
So I finally got some BTB sold in the US through e-bay. I am ready to try out the Trifecta mix on a warm day, thank God, coming soon. My past usage of just SMB was set at 30ppm and have some good results with less than 10ppm Sulfites left in finished beer per test strips. I recently made a mash cap and wonder if I should reduce it more. I seen that last recommendation for Trifecta mix was .25g/gal, doing math for my next batch I get 1.9g of the mix for a 7.75 gal no-sparge mash. This breaks down to .87g SMB/.87g AA/.1g BTB. Does this look right, it seems to reduce the SMB slightly but then adds AA at .87g? In other words before I used .87g of SMB only and now I use that plus that amount of AA and .1g BTB. Sorry for the long post but I am not sure if I got this right and need to ask the forum members, thanks.

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Ingredients / Invert sugar and honey
« on: October 31, 2017, 07:41:22 PM »
I have been thinking of brewing a Belgian Dubbel, first attempt, and was studying recipes for inverted sugar. In my search I found this statement,

Honey is a complex mix of sugars but it is mainly glucose (roughly 30%, by weight) and fructose (40%) in invert form; the bees supply the invertase, which is the enzyme that inverts the fructose. Honey's make-up is not consistent - it varies by source, season, region, and producer. It is about 75% fermentable sugar; the remainder is water, proteins, some minerals, etc.    This is in  brewery lane.com.   I was curious if I could heat a honey and water mix to darken it a little and use bit more in a recipe. What are your thoughts or experiences fellow brewers?  trick or treat!                   

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Yeast and Fermentation / Thames Valley two
« on: January 19, 2017, 03:35:11 PM »
I recently went to my LHBS to get some WY 1272, my house yeast, but they were out. I wanted to get some fresh to add to a English Brown Ale that was pitched the day before. The thought was maybe the 1272 I had on hand was a little old even though I used a starter. Yes I know 1272 is American but I ferment warmer around 66*+ and get some English character. My question is, any idea WY 1882 Thames  two added to the mix will add? The ferment was at 66*. What yeast will dominate and does anyone have feedback on the WY 1882 ?  I know it was just released in Jan but anyone have any feedback?  Sounds like a great yeast for Bitters, Browns etc. .

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The Pub / Felt the earth move
« on: September 03, 2016, 01:33:27 PM »
I was sitting in my chair this morning watching the news and felt the chair shake and wiggle. My Dobe was siting next to me and I told him to quit. Looked down and he wasn't near the chair! Then my wife came in and said did you feel that? Then the news said there was a earthquake near Pawnee Oklahoma,5.6 on R scale. Wow , lived in the KC area most of my life and never felt anything like this. I wonder if it has to do with fraking for natural gas down there? Lived in the Midwest all my life, except during my time in the service, and never experienced a twister but now  have felt a earthquake!

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The Pub / Bumper sticker
« on: June 03, 2016, 01:43:05 PM »
 I seen a bumper sticker the other day that made me say, that's how I feel.   It read '' Everybody Sucks 2016"   Don't mean to start a Politics debate, just thought it was funny.

10
Wood/Casks / age of Oak
« on: December 05, 2014, 03:08:10 PM »
I've been studying up on using oak in beers and am ready to try it in a upcoming Baltic Porter. I live on 40 acres of trees, mostly White & Red Oak with some Hickory. If I want to use some of my own wood do I use fresh cut or should it be aged some first? Have been searching online and have not found what barrel makers do. Also do I use the wood untreated or maybe toast it first? I know it might be simpler to buy some but I like to do things on my own. 

11
Ingredients / 2012 Columbus
« on: June 13, 2014, 06:37:44 PM »
I'm getting ready to brew an all-grain IPA and am putting together the hops now. I have Centennial, Cascade and Mosaic, all from 2013. The Columbus [leaf 14.6 AA] I have is left from a bulk buy in 2012. It still has a good aroma and has been kept in a vacumed sealed foodsaver type bag in the freezer. Is it still usable, how much AA loss do you think has occured? I usually use some Columbus for the high AA's and a little of the dank and aromatic quality. I am wanting a citrus, tropical fruit type flavor/ aroma. A small amount of pine is ok but I'm not a big fan of alot of that.

Also I'm shooting for  60-70 IBUs,  any opinions on a hop schedule? Thanks, Mike.

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Ingredients / Coffee Malt
« on: February 04, 2014, 05:55:33 PM »
I just picked up a couple pounds of Simpson's Coffee Malt from LHBS. They said it is like a light Chocolate Malt, but the Simpson's web site states it's a Brown Malt to use in Porters and Stouts. The L rating for color is 130-170 which is about half of the Carafa 1 at 335 L that I like in dark beers. So my question is, does anyone have any experience with this malt? I'm not a big fan of Stouts but I do like Porters. If it can be used as a light Chocolate Malt, any suggestions as to styles of beer it can be used in?

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General Homebrew Discussion / Carafa chocolate 1
« on: November 26, 2011, 04:22:38 PM »
I was brewing a Red Ale the other day, all grain,and as I started the sparge I seen that it needed a little more color. I had some Carafa 1 handy so I just added a small amount  to the top of the mash during the fly sparge without milling it.This worked well, adding more red color without any roast flavor. I normally mill it, but with it being huskless is it really necessary?

I usually mill and add the roast grains at the end of the mash.So, my question is, how do you use the huskless grains?

       

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General Homebrew Discussion / Chocolate flavor in Porter
« on: November 07, 2011, 11:44:04 PM »
I just recently joined the AHA after 8 years of brewing. Man, what a great resource for homebrewers, thanks.

I just brewed a Blonde Ale for my daughter, now my son wants a chocolate Porter. Anyone have any good ideas? I have tried cocoa powder  in the boil with mixed results.

This is my first post here, I'm looking forward to hanging out with forum members.  cheers, Mike.

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