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Topics - riceral

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Kegging and Bottling / What temperature to use?
« on: July 06, 2017, 07:27:39 AM »
Asking for some thoughts and help as to priming sugar at bottling. I usually do ales and use the calculator at Northern Brewer (https://www.northernbrewer.com/priming-sugar-calculator/). Ales are pretty straight-forward and I use the maximum temperature during fermentation at the current temperature. My most recent batch is an Alt that fermented at 66*, then dropped the temperature to 32-33* and held it there for the past month.

It haven't ever had a beer where I kept it at cold temperatures for an extended period of time and am asking whether I should use 66* or 33* as the temperature for calculating the priming sugar addition?

If I use 66*, I would add 2.67 ounces of dextrose to get 2.3 volumes of CO2. Using 33* it comes out to 1.40 ounces. Quite a bit of difference.

I know that increased temperature will expel CO2 from the beer and, to some extent, decreasing temperature will retain CO2 and have some re-enter the beer. But how much CO2 will re-enter the beer when going from 66* to 33*? Since the beer has been at 33* for 1 month, I am thinking of using the 1.40 ounces.

Any help or guidance would be appreciated.

2
Zymurgy / Downloading articles
« on: June 26, 2017, 04:51:16 PM »
I do enjoy having access to the Zymurgy archives, but I am an old-school type person and like to read from print.

Is there any way to print articles, even if it is single pages, from the Zymurgy archive? I was looking at the Sticke Altbier article form the May/June 2003 issue the other day and would like have a print copy.

Doing a screen shot and pasting it into a blank Word document page and resizing them are a real pain!

Any idea or thoughts?

3
Commercial Beer Reviews / Got an unusual offer today in my email
« on: June 19, 2017, 04:14:51 PM »
So, I looked at my work email a little while ago and I see this from lavasett02@gmail.com:

      Hello will you allow Budweiser  to put a small sticker on your CAR,TRUCK, OR MOTORCYCLE. For Budweiser    new product advert and receive $500 every week the program will last three months if interested  click on this link for full details of the job <link removed> .

© 2017 Anheuser-Busch Inc.
,<link removed>


Sure looks like a scam to me. Anyways, even though I could use $6000, I think I'll pass. Not interested in advertising Bud even if it was real.

Anyone else want to click on the link?



4
Questions about the forum? / Kudos
« on: June 06, 2017, 04:54:55 AM »
Not a question but I thought this would be the place to post my comment.

I noticed 2 new forums yesterday when coming here. Forums in Spanish. Well, I think it's Spanish as I can only speak English.  :)

Well done! I like the idea of expanding the community to be inclusive of more than just English speaking enthusiasts. With competition entries from last year's NHC---er, HomebrewCon---from places other than the US and the recent addition of a Board member form Canada, the AHA might want to consider renaming ourselves the IHA. OK, only half joking.

With some of the discord that has happened on the discussion boards the past year or so, I wanted to give a shout-out for something well done.

Just my passing thought.

5
Beer Recipes / Oatmeal Stout
« on: December 11, 2016, 08:57:42 AM »
I am thinking of an oatmeal stout for my next brew. The recipe for Eagle Face Oatmeal Stout in the latest Zymurgy looks a good place to start. I did a few changes along with scaling back to 4 gallons and would like some opinions.

I used carabrown malt in my last brew, a brown porter, and liked the way it turned out and the flavor the carabrown gave to the porter. I wanted to try some in the oatmeal stout.

So here's what I'm thinking:
        6.0 lbs   2-row  63.2%
        1.0 lbs   quick oats  10.5%
        0.5 lbs   crystal 80L  5.3%
        0.75 lbs victory    7.9%
        1.0 lbs   carabrown  10.5%
        0.25 lbs roasted barley   2.6%

        7.0 AAU Northern Brewer 60 min

        WLP 023 Burton Ale yeast

Brewers Friend and Beersmith says the recipe meets the guidelines for an oatmeal stout, but the programs tell you nothing about the taste.

Is 1.0 lb carabrown too much? Sources I've read say that 10% isn't too much and the maximum should be 20%. I'm hoping for some coffee flavor by using the carabrown.

Any thoughts would be appreciated.

6
Beer Recipes / Coffee Oatmeal Brown
« on: October 17, 2016, 07:27:56 AM »
I have been looking for an imperial brown ale recipe and this month’s issue of Brew Your Own has a recipe for a coffee oatmeal brown with coconut and chocolate. The recipe for 5 gallons they give is:
13 lbs Maris Otter
1.5 lbs carabrown
1.5 lbs flaked oats
0.5 lbs brown malt
0.25 lbs crystal 45L
0.25 lbs pale chocolate malt
6.5 AAU Pilgram hops 90 minutes
2.75 AAU Pilgram 5 minutes
2 lbs shaved coconut in secondary
1 lb cacao nibs in secondary

The OG is listed as 1.082 (with 65% efficiency) and a FG of 1.020 for an ABV of 8.6.  (My calculation is 8.1% ABV.) The IBUs are listed as 26. When I plug the hops and malt into BeerSmith and Brewer’s Friend, the numbers appear right. I was thinking about brewing this without the coconut and cacao nibs.

My question is about the hops. The BU:GU ratio is something like 0.3. A 26 IBU and a ratio of 0.3 seems low in a beer with 8.6% (or 8.1%) ABV. I’m thinking that something more like 35 IBU and a ratio of 0.4 would be more suited to this beer.

Is 26 IBU too low? Would anyone advise increasing the hops? Does the coconut and/or cacao nibs add bitterness or the perception of bitterness?

Any thoughts?

7
Beer Recipes / Thoughts on a baltic porter
« on: August 14, 2015, 02:36:24 PM »
I've been thinking about brewing a baltic porter with the chillier months coming up.

I've brewed an imperial porter using Denny's BVIP recipe, only leaving out the bourbon and vanilla. Quite an enjoyable porter.

So I am thinking of using basically the same recipe:
        65.8% 2 row
          7.6% brown malt
          2.5% crystal 40
         12.7% munich 10L
          5.1% crystal 120
          6.3% chocolate
     Magnum at 60 minutes and East Kent Golding at 10 minutes to a total of 30 IBU
     S-23 yeast
     lager at 32-35* for 4 weeks after fermentation is complete.

Using the efficiency of my system this comes out to about OG = 1.085. Looking for a FG = 1.025 or so.

Any thoughts or suggestions? All are welcome.

8
Zymurgy / Login Problems
« on: August 22, 2014, 05:28:08 AM »
Has anyone else been having problems logging in to search or view archives of Zymurgy?

I have tried the past 2 days and all I get is a blank screen.


9
Beer Recipes / Stout recipe
« on: December 20, 2013, 07:14:06 AM »
I am planning another brew before the end of the year. The recent discussions on the Forum have made me thirsty for a stout.

I have found this recipe online: http://www.candisyrup.com/uploads/6/0/3/5/6035776/toasted_oat_cream_stout_-_variation_010x.pdf

7.0 lbs   Maris Otter
1.0 lbs   Caramunich
1.0 lbs Toasted rolled oats (275*F for 2 hrs)
0.75 lbs  Chocolate Malt
0.25 lbs  Chocolate malt (steep 20 minutes)
1.0 lbs D-180 candi syrup
0.5 oz Northern Brewer hops (8.2% AA) 60 minutes
1.0 Fuggle (5.0% AA)  30 minutes
US-04 yeast

My limited experience is that stouts have roasted barley. This recipe doesn't have any.

What are your thoughts? Would the addition of, say, 4-6 oz roasted barley made the recipe a more "traditional" stout?


10
General Homebrew Discussion / Chemistry of Beer
« on: October 31, 2013, 05:49:48 AM »
This mioght be of interest to some:
    https://janux.ou.edu/#!HTML/OU/CHEM4970_Chemistry_of_Beer.chem_4970_001_chemistry_of_beer

According to the description: This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry.

Free online course on the chemistry of beer taught through the University of Oklahoma.

I looked in the discussion boards and didn't see this posted and thougth I would pass it on.

11
Beer Recipes / Brown sugar or molasses
« on: October 24, 2013, 07:08:40 AM »
This is my first post, though I have been lurking for a while.

I started brewing back in 2000 when my wife bought me a kit for my birthday. I brewed for close to 6 years, then took some time off to work on my doctorate and have returned to brewing. Thank God someone early in my brewing recommended keeping notes!

One of the porters I brewed back in the day was a robust porter. The recipe was:
          7.0 lbs  Maris Otter
          1.0 lb   Chocolate malt
          0.5 lbs  Special B
          0.5 lbs  60L crystal
          1.0 lb   Flaked barley
          1.0 lb   Brown sugar
Hopped with Willamette to 35 IBU.

I was thinking about changing the brown sugar to molasses. I have used brown sugar and molasses in different recipes and looking at my notes, the molasses in brews other than porters seems to give a rum-like taste.

What do you think? Brown sugar or molasses?

Any and all comments and suggestions would be appreciated.


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