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Topics - GolfBum

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Kegging and Bottling / Anxiety of Kegging
« on: April 17, 2015, 02:07:11 AM »
So I just started kegging this winter and am on my second batch in the keg. The first batch was good but the second was one of the best beers I have made, a really nice IPA. I know I am getting to the end of the keg and every time I pour a beer it could be the last. I feel nervous and will miss this beer. Good thing I just bought more hops to brew it again this summer.

Beer Recipes / IPA Brew This Weekend
« on: January 15, 2015, 02:11:30 AM »
I am planning on brewing an IPA this weekend and really want a fruit bomb. Haven't made one before and have a lot of Citra and Mosaic. I either want to use Warrior or Nugget for bittering since I already have them on hand. Please let me know what you think.

Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.075 SG
Estimated Color: 6.2 SRM
Estimated IBU: 114.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
13 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        81.3 %       
2 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         2        12.5 %       
1 lbs                 Cara-Pils/Dextrine (2.0 SRM)             Grain         3        6.3 %         
1.00 oz               Warrior [15.00 %] - First Wort 30.0 min  Hop           4        34.3 IBUs     
1.00 oz               Warrior [15.00 %] - Boil 60.0 min        Hop           5        40.6 IBUs     
1.00 oz               Citra [12.00 %] - Steep/Whirlpool  30.0  Hop           6        12.5 IBUs     
1.00 oz               Galaxy [14.00 %] - Steep/Whirlpool  30.0 Hop           7        14.5 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop           8        12.7 IBUs     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
2.00 oz               Citra [12.00 %] - Dry Hop 7.0 Days       Hop           10       0.0 IBUs     
2.00 oz               Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Hop           11       0.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Dry Hop 7.0 Days      Hop           12       0.0 IBUs     

General Homebrew Discussion / Need to find a cider book
« on: November 16, 2014, 03:02:56 PM »
My brother is getting into making cider and I want to get him a book on the topic. Most of the books I find are a few chapters of cider along with other topics. Does anyone know of a good book for cider making?

Kegging and Bottling / Possibility for Bottle Bombs
« on: October 06, 2014, 08:04:25 AM »
I know I may be getting worked up over nothing but I have never seen this before during my short time making beer. Here is the situation.

Last night I was bottling up a double IPA I was transferring my beer to the bottling bucket and had left a small layer of beer on top of the yeast. After transferring I put the airlock back on the carboy. While bottling I noticed that the airlock still had activity. After bottling all the beer and checking again the airlock still had activity. This all happened after I had reached a steady FG and had cold crashed my beer. Should I be worried about bottle bombs? I am planning on cracking a bottle open soon and checking the carbonation levels later tonight to see if it is already carbed up.

Hop Growing / New Grower Question
« on: May 18, 2014, 08:46:56 PM »
Just started growing hops this year and my plants are starting to sprout out of the ground. Each plant has sprouted with three "arms." Do I let all of them grow or do I cut some of them and only allow one to grow? If I need to cut them down what is the best way of doing that?

Events / 2014 Boulder SourFest
« on: May 15, 2014, 01:43:53 AM »
I bought two tickets to this years SourFest at Avery and my dad can't make it this year. I am looking to give the ticket to someone who will really appreciate it. I am also just selling it for what I bought it for, $70 bucks. It shall be a great time like always.

Ingredients / Strawberries in a porter
« on: March 08, 2014, 10:13:42 PM »
I recently had a chocolate straweberry porter at a brewery and wanted to recreate it. I have the chocolate part down but need some advice on the strawberry part. Fresh, extract? How many pounds if fresh? How much if extract? I am going to be adding it to secondary with the cacao nibs later this week. I am looking for a strong taste of strawberry. It's a 5 gallon batch that started at 1.057 if that helps anyone. Thanks for the help in advance.

Yeast and Fermentation / Fermenting a Sour: Pelicille Question
« on: September 09, 2013, 07:51:13 PM »
I have had my sour golden strong fermenting for about 8 months now. I started with no bugs for a few days and then pitched the bugs. It was months before I saw a pelicille but noticed that it started to sour. I added apples at about the 3 month mark and after a few days a pelicille formed and has been there to this day. I was wondering if I wait for the pelicille to drop or can I go ahead and rack to my bottling bucket and bottle? I have taken a few samples and it tastes the way I would like and would like to bottle this in the next month or so.

Beer Travel / Boston
« on: August 14, 2013, 02:22:58 AM »
Heading to Boston next week and will have a free day to check out the local breweries. I know Boston Beer Co and Harpoon. Does anyone have any information on these, tours, tasting rooms, anything really? Also, any other smaller breweries that are worth checking out? I'll have a subway pass to get around with. I'll post back when I get back with my travels.

Ingredients / Blackberry Wheat. How many pounds
« on: April 25, 2013, 01:31:31 AM »
I will be making 10 gallons of hefeweizen this weekend. 5 will be clean and the other 5 will be with blackberries (my girlfriend has been bugging me to do a fruity wheat beer). How many pounds do you think I need to get a good blackberry flavor? Also, I was planning on using wyeast 3068 yeast for both. But as I type this I am thinking that I would get more flavor using wyeast 1010 yeast for the blackberries.

Any ideas and thoughts are great.

Yeast and Fermentation / New to Lagering
« on: March 28, 2013, 01:26:28 AM »
I am looking to try my first lager in a few weeks. Not sure which style yet. I have just tested my fridges temps for the last few days and it is sitting right at 45 degrees every time I have checked the temp. I was on the white labs site and most lager yeasts have an optimal temp of 50-55. I'm sure 45 is fine for a lager yeast, I have a few questions.

1.) Would fermenting at 45 create off flavors?
2.) Any styles that like a colder fermenting temp?
3.) I was listening to the Jamil Show and he said that lagers fermented at lower temps don't need diacetyl rests. Is that something to go by? If so, whats a low temp?

Sorry if some of those questions seem a little common sense but I have never looked into lagers until a few days ago.

Beer Recipes / Pale Ale Recipe
« on: March 27, 2013, 02:34:44 AM »
I am posting this recipe here because it doesn't have the hop flavor that I am looking for. It's just seems to lack the hop punch I am looking for. Any ideas as to how to improve this recipe.

9# 2 row
12 oz. carapils
8 oz. torrified wheat
8 oz crystal 30
mashed at 152 for 60 minutes

1 oz cascade fwh
.5 oz cascade 15 min
.5 oz amarillo 15 min
.25 cascade 10 min
.25 amarillo 10 min
.5 oz cascade 0 min
.5 oz amarillo 0 min
fermented at 68 with WLP001

dry hopped for 7 days with
.5 oz cascade
.5 oz amarillo

Should I have added some hops in the 30 minute range? Added a high alpha acid hop in the fwh? any ideas would be helpful.

Yeast and Fermentation / Sour Golden Strong ECY 001
« on: March 12, 2013, 12:59:30 AM »
I pitched bugs on my Sour Golden Strong after the the clean yeast ate it down to 1.040 from 1.078. This was about two months ago. I haven't seen a pellicle yet and I know that sometimes it takes a while to get one and sometimes you won't. I'm not too worried about it because the beer smells sour.

My question is when pitching bugs on an already partially fermented beer do you shake up the carboy or just pitch the bugs and let them be? I didn't really shake the fermenter because I was told the bugs don't like oxygen.

Yeast and Fermentation / WLP 001 in a Pale Ale
« on: March 08, 2013, 02:37:38 AM »
So I just brewed a pale ale on saturday. OG was 1.054 and pitched two vials at 70 degrees. It is sitting my basement bathroom that is unused and it fermenting at 68 degrees. It's been 5 days and went to throw in my dry hops. By this time the yeast has fallen out but to my suprise I still have a good amount of krausen sitting on top of my beer. Is this normal for the yeast? The other times I've used this yeast it has fallen out by now. I haven't taken a gravity reading yet so I guess it could still be going.

Classifieds / ATC Refractometer for sale
« on: February 07, 2013, 02:21:09 AM »
I have a new refractometer for sale. I received two as gifts and don't need both. It seems to be made of both plastic and metal but still feels rather hefty. If anyone is interested in getting rid of your hydrometer and start using a refractometer this would be perfect for you. I have used mine for 2 brews so far and it's great. I was able to check the gravity frequently and not lose a lot of wort. I can get a pic of it if people want to see it. i just don't have my camera at the moment.

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