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Topics - crustybfv

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1
General Homebrew Discussion / Wort age?
« on: September 30, 2017, 08:42:09 PM »
How long can I leave wort in a sanitized car before I boil it?

2
Beer Recipes / Reiterated Mash Barley Wine
« on: September 30, 2017, 02:11:27 PM »
Hi, looking for some feedback.  I've got a 1.050 base wort from my local brewery (all Maris Otter)
Planning on doing a reiterated mash with 5 lbs MO. 7.5 lbs wheat malt, and a lb of C-60. 
Hops: 1 oz CTZ at 60; 2 oz Mandarina at 15, 2 oz Mandarina at flameout, and 2 oz Mandarina dry hop at 7 days.
Think this will work out for an American BarleyWine?

3
General Homebrew Discussion / Corn syrup fermentated beverage
« on: January 08, 2017, 06:39:10 PM »
So, I bought a case (12 bottles) of "Karo Light Corn Syrup" in the middle of October, intending to use it all for holiday baking...I have 7 left.  Thinking about making a mead-like beverage (corn syrup, water, yeast)...thoughts?

4
All Grain Brewing / Top Mashing for 2nd Runnings and beer smith
« on: July 29, 2016, 03:52:10 PM »
Hi, planning on brewing a double IPA on Sunday - 13 lbs 2-row, 1 lb carapils, 1/2 lb C-60.  I'm planning on no mashout, full volume (9 gallon) mash at 152 for 60, then drain/boil.  I'd like to use the top mash with a couple lbs of specialty grains (1 lb melanoidin, 1/2 lb midnight wheat, maybe some victory) to get a scottish export 2nd running.  Do I do a second (full volume) infusion while my IPA is boiling, then drain into my second boil kettle while IPA is chilling?  And how do I determine target gravity on a second running beer in beersmith?

5
Extract/Partial Mash Brewing / Partial mash chilling
« on: September 25, 2015, 06:12:14 PM »
So, doing an extract demo tomorrow.  Planning on 2.5-gallon boil, and adding 2.5 gallons after whirlpool to drop the temp.  (I'll be brewing outside without my usual access to sink full of icewater-my normal stovetop/chill method).  What temp should the liquor addition be to drop my temp down to 140 or so (the upper limiy on my fermenter)?

6
Ingredients / Cold Steeping Caramel/Crystal Malt?
« on: April 10, 2014, 01:51:32 AM »
I'm planning on splitting a 10-gallon grain bill this weekend, and brewing an American Pale and an Oatmeal stout.  I'm particularly intrigued by the "cold steeping" method, and plan on using that with my chocolate/black patent malt portion of the grain bill to add to the stout fermenter post-boil.  Would it be possible to get a cold-water extract from crystal/caramel malt to add to the APA?
Basic 10-gallon grain bill is:
15 lbs 2-row
2 lbs Munich 10L
1.5 lb crystal 40L
1 lb crystal 80L
1 lb toasted flaked oats
For the stout, I'm add 8 oz black patent and 8 oz chocolate, cold steeped for 24 hours, to the fermenter.  Could I take the crystal malts from the above grain bill and do the same thing, adding them to the APA fermenter? 
Was going to sparge into two boil kettles and get my boil on...then add the roasted extract to the stout recipe.  Thoughts?

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