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Topics - Caddywhompusbeer

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Other Fermentables / Need a good strawberry mead recipe, 1 gallon
« on: July 11, 2014, 09:12:34 PM »
I have 4 lbs of wildflower honey that's begging to get it on with some strawberries & have a sweet boozy baby. Got a 4 lb bag of strawberries ready for it too. Was thinking 2 lb in primary, 2 in secondary? Is that a good amount? I want it to be sweet, can someone reccomend a good yeast that will work through 4lb honey & leave enough residual sugar to have a sweet (but not too sweet) mead?

Also, should I use acid blend or pectin? how much?

Thanks!

2
All Grain Brewing / Is this saison contaminated?
« on: July 11, 2014, 08:35:04 PM »
Think it went south, don't know why. Recipe was:
4.5 lb Belgian pilsner
2.75 lb German vienna
.75 torrified wheat
1 oz UK Kent Goldings (60 min)
0.25 oz Styrian Goldings (Celeia) (10 min)
0.25 oz Saaz (10 min)
0.75 oz Styrian Goldings (Celeia) (2 min)
0.75 oz Saaz (2 min)
1 oz bitter orange peel (flameout)
1 oz coriander seed (flameout)
3711 French saison
fermented for 13 days at about 75. Can someone tell me what it is? I followed my normal sanitation routine and have never had a bad batch before.

[/url]CAM01077 by caddywhompusbeer, on Flickr[/img]

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Extract/Partial Mash Brewing / steeped grains @ 180 for 15 min
« on: October 10, 2011, 04:00:41 PM »
Was that enough to leach out tannins. This is for christmas gifts so I don't want any flaws. Does anyone see a big problem with this?

Thanks

4
Ingredients / crystal malt 45L
« on: October 10, 2011, 01:57:09 AM »
I'm planning on a Pliny the Elder clone, and being very new to buying seperate AG ingredients I'm having trouble finding crystal malt 45L from Northern Brewer. I'm finding caramel 40L, and simpson's medium crystal @ 50-60L, but can't find a crystal 45L. Can someone either send me a link to what I need from NB, or tell me a substitute if it isn't available anymore. The 3 AG batches I've made so far were from NB kits but I'm looking to try recipes I come across that pique my interest, but I have trouble matching ingredient names very often.

5
All Grain Brewing / pick up tube picked up most the trub
« on: October 02, 2011, 03:40:11 PM »
I brewed a belgian strong golden ale yesterday and my pickup tube took a good portion of the hops and trub. I'd like to get a new pickup tube that collects from the side so I can whirlpool, but for now I'm stuck with one that goes almost to the center of my keggle and a few centimeters from the bottom. What I'm wondering is will the trub & hops now in my carboy have a negative effect on the flavor/aroma of the beer? I know theres a debate about trub in the fermenter, but what about the hops? Also, is there anything I can do in the meantime to prevent picking up too many hops & trub?

6
Yeast and Fermentation / yeast starter finished in 10 hrs?
« on: September 28, 2011, 08:41:04 PM »
I made my first yeast starter last night using 1pt of water, 1 cup of DME, and wyeast 1388 belgian strong ale. 3 1/2 hrs before pitching I activated my smack pack, yet it barely inflated by pitching time. My research tells me this happens often and is ok. So I shook my mini-wort well and pitched yeast then covered with foil. I have no stir plate so this morning I went to shake it again which caused a few inches of foam to appear, I assume from co2 coming out of solution. I saw no krausen ring around my growler but there is a yeast cake at the bottom of my starter. Could it have fermented out already? If so wouldn't there be a krausen ring? Or is it behaving normally? I'm just curious about the yeast cake at the bottom and want to make sure it'll be ready for my 1.080 beer this saturday.

7
All Grain Brewing / First AG, water volume questions
« on: September 03, 2011, 04:09:14 AM »
I'm going to try my hand at AG this sunday and am a little unsure of my water volumes. I've looked at calculators that say I need about 8 gal after runoffs to start with but this seems a bit much to me. I'll be batch sparging and don't know my equipment loss & grain absorption yet. I do know my pickup tube leaves 1/8 a gal in the bottom of my keggle. I'll be making le petit orange ( http://www.northernbrewer.com/documentation/allgrain/AG-LePetiteOrange.pdf ) kit from NB. This is how I'm hoping it goes. If you see any issues or have other ideas please let me know.

I plan on using a mash thickness of 1.5 qt/lb, so at 8.5 lbs of grain I should start with 13 qts or 3.25 gal.

I'm assuming a water absorption of .1 gal/lb, being .85 gal in this case, so that should leave me with 2.4 gal for wort

Mashout with 1.1 gal to have a first runoff ending with 3.5 gal

Sparge with 2.5 gal to have 2nd runoff end at 6 gal

Assuming I lose 1 gal/hr in the boil I'll end up with 5 gal of beautiful wort. If need be I can boil a little longer or top off with some water.


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Kegging and Bottling / all foam from keg
« on: August 26, 2011, 02:02:20 PM »
I'm sure this question has been raised but I couldn't find an answer for my situation anywhere else.

When I pour a glass from my keg it is all foam. after letting it sit for a while I end up with 1/4 a glass of beer, which is about 3/4 less than I wanted   :D

My kegerator is 38F and my beer line is 5 ft of 3/16 ID line. The line isn't attached to the tower, just a picnic tap inside. When I keg I hit it with 20psi of co2 for two days then drop it down to 10psi for five more days. The problem doesn't seem to be too bad for the first week, only half a glass of foam, but as the level drops it gets worse. Almost forgot...after pressurizing for a week I bleed the excess co2 before the first pour, and again when the foam started getting really bad.

Any help would be greatly appreciated!

Thank you!!  ;D


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