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Topics - SecondRow_Sean

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Yeast and Fermentation / Help with bugs
« on: May 08, 2015, 09:00:56 PM »
So I did a wort stability test on a batch I made back in September. I immediately smacked myself in the head because I used a mason jar (and lid) that previously had yeast in it and knew I didn't wash it well enough. Shockingly, it had a krausen on it a day later. I tossed it in the fridge after it looked like it was done fermented and figured I'd deal with it later.

Well I checked it today and it has a pretty nice sour smell to it. Pictures are below... but what do I do with it? Taste it and see? Keep it? I've just started getting into sours and I'd love to have a "house bug", but I'd like to hear from someone with more experience than me on this.

I'm developing a recipe to commemorate my fur baby finishing his cancer treatment, and I'd like some feedback/suggestions. He's an English bulldog, named Brisbane, living in the US (obviously) so I'd like to try and and incorporate ingredients from England/Australia/US. I'm not really set on a specific style, but I'd like something a bit easier to drink so I can maybe have it as a house ale. Putting pen to paper, I quickly came up with:

11# Maris Otter
.5oz Galaxy (15% aa) FW
1oz Pride of Ringwood WP 15min
WLP008 w/appropriate starter


Ingredients / Bulk Grain
« on: September 01, 2014, 03:30:48 PM »
Which places have the best prices for bulk grain/shipping? I just moved into a rural area with no LHBS or homebrew clubs locally and I'm trying to find which online site has the best deals. Thanks!

Hop Growing / Aphid Problem
« on: April 28, 2014, 03:05:12 PM »
My two potted plants, magnum and columbus, are taking off pretty well. But something, I think aphids, are eating through them. Any tried and true solutions to this? The local nursery gave me an insecticide, but with a dog and a newborn I don't want to keep using that and would prefer something more benign if possible. I ordered some ladybugs off Amazon which should be here soon, so any suggestions are welcome. Thanks!

All Grain Brewing / Pre-boil gravity issue
« on: January 27, 2014, 10:23:14 PM »
I brewed up a quad today, completely missed my pre-boil SG/volume and am trying to figure out where I went wrong. Info is below, and I wound up hitting my targeted OG with an extended boil/addition of roughly .75lbs of DME. I'd appreciate any help you guys can give, a few of my recent brews were a bit lower than expected and I'm trying to understand what I'm doing wrong.

16lbs Belgian Pale
4lbs Maris Otter
1lb Special B

Mash ratio: 1.25qt/lb

Mash at 154f for 75minutes w/27.25qt (I hit 154f exactly on this)
Batch sparge w/15.5qt
First runnings= 1.083 (hydrometer was calibrated/verified immediately prior to reading)
Second runnings= 1.040
Pre-boil OG= 1.064 (Targeted was 1.090)
Boil volume= roughly 8.5 gallons (targeted was 7.48 gallons)

Beer Recipes / Belgian-ish Barleywine Feedback
« on: January 13, 2014, 10:02:21 PM »
I'm looking to make a belgian-ish barleywine for my brother's wedding, and I'd like to hear some feedback. I've never done a bw before, so this is mostly a shot in the dark.

Recipe Specifications
Boil Size: 7.48 gal
Post Boil Volume: 6.18 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.20 gal
Estimated OG: 1.113 SG
Estimated Color: 18.8 SRM
Estimated IBU: 63.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 83.3 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
16 lbs                Pale Malt (2 Row) Bel (3.0 SRM)          Grain         1        72.7 %       
4 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         2        18.2 %       
1 lbs                 Special B Malt (180.0 SRM)               Grain         3        4.5 %         
3.00 oz               Styrian Goldings [5.40 %] - First Wort 6 Hop           4        39.0 IBUs     
1 lbs                 Candi Sugar, Clear (0.5 SRM)             Sugar         5        4.5 %         
2.00 oz               Tradition [6.00 %] - Boil 45.0 min       Hop           6        24.1 IBUs     
2.00 oz               Styrian Goldings [5.40 %] - Aroma Steep  Hop           7        0.0 IBUs     
1.0 pkg               Belgian Abbey II (Wyeast Labs #1762) [12 Yeast         8        -             

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 22 lbs
Name              Description                             Step Temperat Step Time     
Mash In           Add 27.00 qt of water at 161.1 F        150.0 F       90 min       

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.86gal) of 168.0 F water

Kegging and Bottling / Keezer Issues
« on: August 27, 2013, 02:46:31 PM »
I'm having some issues with CO2 leakage in my keezer and I'm trying to tighten up some of the connections in hopes of curing the problem.

My regulator has a 5/16 barb and the gas tubing will be going to the distributor which has a 1/4 mfl... what hardware would I need to make this connection?

Hop Growing / Wilting Hops
« on: June 17, 2013, 05:57:00 PM »
I've noticed that the leaves on my hop plants are starting to wilt and I was hoping someone could give me advice. They were planted about two months ago, in mid-late April. Each pot has about 2 cubic feet of miracle gro potting soil. I live in Northern Virginia, the temp hasn't gotten above the low 90s, they're in the sun early in the day until about 1pm. It's been raining a bit lately, so I haven't needed to water them. I've noticed a bug or two on them, little fly looking things, but not all the time and never a huge amount. Pics are below:

Beer Recipes / Vienna Lager Recipe Input
« on: May 05, 2013, 02:42:51 PM »
Just put this together today and I'm looking for some feedback, thanks!

5lbs 4oz Vienna
4lbs Munich
1lbs 8oz Cara-Munich

Mash @152f for 60min

1oz Hallertau @60
1oz Hallertau @15

WLP830 w/starter recommended by Mr. Malty

Ferment @ 50f

Beer Recipes / Strawberry Hefeweizen Recipe- Input Please
« on: April 14, 2013, 07:06:51 PM »
Attempting my first fruit added beer and I'd like your input on the recipe.

5 lbs Wheat Malt
4 lbs Pilsner Malt

Mash @155 for 60

1 oz Hallertau @60

WLP300 w/1.7l starter

7lbs of frozen/thawed strawberries in secondary for approx. 10 days after primary.


Beer Recipes / Amber Ale Recipe- Input Please
« on: March 29, 2013, 11:01:57 PM »
Would like some input on an amber recipe I'm trying out. This is really my first all grain experiment outside of a kit, and I just kind of decided to wing it. Any suggestions/critiques are welcome. Thanks!

9lbs 2-Row Pale
1lb Crystal 40
1lb Biscuit
.5lb Dextrine

Mash @152f for 60 min

.5oz Columbus @60
.5oz Columbus @10
1oz Columbus Dry Hop

WLP060 w/starter recommended by Mr Malty

Kegging and Bottling / CO2 Pressure vs Temperature Chart
« on: January 28, 2013, 06:55:17 PM »
Just finished my keezer and my buffalo sweat clone is carbing as I type this. I'm going to put the CO2 tank inside, and I'm trying to find a pressure vs temp chart, to account for the lower tank temp, and I've been unsuccessful. Can anyone help me out, or does it not really matter at such low pressures?

Kegging and Bottling / Newbie Kegging Questions
« on: January 15, 2013, 02:55:18 PM »
I got sick of bottling, so now I'm in the middle of constructing a three tap keezer that hopefully doesn't turn out looking like Homer's spice rack. Craftsmanship skills aside, I've been browsing this sub-forum and after reading all about line length, elevation, temperature, etc- I'm now completely confused and realize I know nothing. I'll list all the details about my setup, if you could answer some basic questions I'd be grateful. Thanks!

- three tap keezer
- 5 lb co2 tank
- roughly 5 feet of liquid line
- elevation between the top of the keg and faucet is only about 6 inches

- The first beer that I'm kegging is a sweet oatmeal stout. At about 2.2 volumes, and 45 degrees, TastyBrew lists a recommended pressure of 11.4 PSI. So do I just set this pressure and be done with it? Should I cold crash the beer first, after it's done fermenting? About how long will it take to carbonate? How does my line length and elevation affect this? Thanks for all your help.

General Homebrew Discussion / Lagering Temp Change
« on: August 14, 2012, 08:03:13 PM »
I brewed an Oktoberfest this past weekend. It's at about 50* right now, and after a diacetyl rest (if needed), I plan on dropping it down to about 38-40. Can I just set the temp control and be done with it, or do I need to slowly drop the temp 1-2* per day?

All Grain Brewing / First All Grain Batch
« on: August 12, 2012, 02:47:47 AM »
I brewed my first all grain batch today (5 gallons), how long should fly sparging take?

I'm pretty sure I rushed it; it seemed to be completed with 15 min or so. Is this something that I should worry about?

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