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Topics - csu007

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1
Equipment and Software / using window ac unit
« on: April 10, 2019, 03:37:45 AM »
i was wondering if anyone has experience or knowledge in using a window ac unit as the main cooling unit for a fermentation "chamber". i have a beer shed that is not insulated and even with small dorm fridge, the summer heat is too much to control. I saw that some these units have the ability to set a temp which would be great. my biggest concern is the ac unit would be indoors with no exposure to the outside. This ac units are about the same price if not cheaper than upgrading to slightly bigger dorm fridge. any suggestions would greatly appreciated.

2
Other Fermentables / making first ciders
« on: March 02, 2019, 11:40:36 PM »
So i have been tasked by a friend to make 2 ciders for a baby shower. I have good grasp on making beer but less so on ciders.
here are all the details
cider one- "Rose style"
50%sweet. 35%sharp/crisp 15% bitter/tart
Apples to use in blend
Sweet- 25%honeycrisp, 10% ambrosia, 25%pear (anjou and bartlett)
Crisp 15%fuji, 10%gala
Bitter- 100% granny smith
For color add blend of grapes/red berries/blueberries/ rose pedals

cider two- 50%sweet. 35%sharp/crisp 15% bitter/tart
Apples to use in blend
Sweet- 25% honey crisp, 10% ambrosia, 10% autumn glory, crisp- fuji 15%, gala 10%, bitter 100% granny smith
Add salted caramel sauce, the sauce will be added to secondary after primary is done

both will be 5gal, bottled and carb'd
we plan fresh pressing as much as possible. herein lies my first question. I have looking at many different sources in trying to figure how many pounds of apples i need to make 5gals. i have seen between 10-20lbs for 1 gal, which would equal like 1.5-2bushels for 5gals correct?
second the the rose cider- i know that red flesh apples are available but not until the fall (in Colorado at least), so we were thinking of adding some red/pink fruit to give color but limited flavor. is there a good ratio for lbs of fruit to cider for color and not overwhelming flavor?
my biggest questions after the amount of apples needed, is bottling.
For the Rose cider we are looking for dry to semi-dry cider. from what i gather i can bottle like a normal beer?
the second cider is tricky- trying to make a caramel hard apple cider- so sweet and carb'd. what is the best process to to have sweetness with natural carbonation?
i know that on the pressing day i need to add Camden tablets and pectin enzyme and then wait a day the add yeast?
any and all suggestions and knowledge is greatly appreciated

3
Ingredients / Watermelon beer
« on: June 18, 2018, 02:51:46 AM »
So I was recently gifted 4 watermelons that I wanted to use in a beer. My idea was to use 2 in the boil and 2 on secondary.  I'm thinking an ipa/pale ale or hoppy wheat. I have heard that el Dorado hops are good with watermelons are there any other hops that play well with watermelon?

4
General Homebrew Discussion / Lagering airlock?
« on: April 21, 2018, 11:30:37 PM »
So I have very limited clearance in my lager fridge with my current tank. Can I use a sanitized form stopper in place of normal airlock? For primary I MacGyvered a blow off tube. I plan on lagering for 5-6wks

5
Yeast and Fermentation / 1st yeast starter
« on: January 24, 2018, 04:34:38 AM »
So after 4 years of home brewing i'm finally making my first yeast starer. I just want to check my math and get second opinions.
here are the details
 Rye Ipa
12gal batch going into fermenter
estimated OG 1.058
using 1pkg of wyeast 1056 (pkg on 12/25/17), brewing this sunday
looking for a pitch rate of 0.5-.75/ equally target yeast count of min of 324 billion cells.
I'm thinking of 2.5l starter at a gravity 1.035? that should give the correct cell count? these number are from brewer's friends yeast starter calc.
Also i'm using the malestrom plate with 5 speeds, what is the best speed option for proper aeration.

6
Kegging and Bottling / Left bottles out over night
« on: July 24, 2017, 07:54:37 PM »
So I had cleaned and sanitized my bottles and equipment yesterday however,  I was unable to bottle. My question is do I just need to re-sanitize or clean and re-sanitize, to bottle today?

7
Hop Growing / Growing plants with hops?
« on: June 14, 2017, 02:46:13 AM »
So I was wondering if I can plant some "barbcue " rosemary in the same bed as my hops? I have 3 hop vines growing up 3 8ft ladder trellis'. Space is not an issue.

8
General Homebrew Discussion / Brewing a double recipe
« on: May 18, 2017, 09:34:19 PM »
So I have a number of Brew sessions in planning for the summer that we require need to brew about twice as much as I normally do. I normally do about 5 to 6 gallon batchs, however I have a couple of batches that will be between 10 and 13 gallons. I currently have a mash tun that holds 10 gallons of water and comfortably does a 6-7gallon batch. Should I buy a second mash tun so I can do a large amount at once or just do two separate mashes and use one mash tun. I do have a 15 gallon brew pot so that should not be a concern, and I also have a 16gal fermenter.

9
Beer Recipes / baby shower beer help
« on: February 13, 2017, 04:46:54 AM »
So I'm brewing two beers for a friends baby shower. One is Imperial chocolate peanut butter oatmeal stout, the second is "imperial" amber/red ginger rye beer. I was hoping to get some feed back on my recipe ideas.
First- the ginger rye. we are shooting for reddish color and hoping to get more ginger flavor (avoiding the heat). Thinking Irish red meets a roggenbeir with ginger/  I'm also hoping the late addition honey and candied ginger will provide a touch of sweetness to balance the heat.

HOME BREW RECIPE:
Title: Imperial ginger rye

Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.060
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.083
Final Gravity: 1.022
ABV (standard): 8.01%
IBU (tinseth): 14.78
SRM (morey): 21.92

FERMENTABLES:
11 lb - United Kingdom - Maris Otter Pale (62.9%)
2.5 lb - American - Rye (14.3%)
20 oz - Honey - (late addition)  (7.1%)
20 oz - Honey (7.1%)
0.5 lb - United Kingdom - Chocolate (2.9%)
0.75 lb - United Kingdom - Crystal 45L (4.3%)
0.25 lb - American - Carapils (Dextrine Malt) (1.4%)

HOPS:
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 9.44
0.25 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 30 min, IBU: 3.63
0.25 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 10 min, IBU: 1.71

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 19.5 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
1 oz - Fresh gigner (diced), Time: 15 min, Type: Spice, Use: Boil
1 oz - candied ginger, Time: 7200 min, Type: Spice, Use: Secondary
1 oz - fresh ginger (diced), Time: 60 min, Type: Spice, Use: Mash
1 tsp - Irish moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast - British Ale 1335
Starter: No
Form: Liquid
Attenuation (avg): 74.5%
Flocculation: High
Optimum Temp: 63 - 75 F
Fermentation Temp: 66 F

TARGET WATER PROFILE:
Profile Name: Denver, Colorado, USA
Ca2: 32
Mg2: 9
Na: 0
Cl: 24
SO4: 21
HCO3: 0
Water Notes:

NOTES:
Use 2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-13 06:00 UTC
Recipe Last Updated: 2017-02-13 04:26 UTC

the second we are shooting a non-super sweet beer version of a Reese's cup.

 HOME BREW RECIPE:
Title: oatmeal choc peanut butter

Brew Method: All Grain
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.069
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.086
Final Gravity: 1.023
ABV (standard): 8.24%
IBU (tinseth): 42.01
SRM (morey): 33.26

FERMENTABLES:
6.5 lb - American - Pale 2-Row (31%)
6.5 lb - United Kingdom - Maris Otter Pale (31%)
2 lb - Belgian Candi Syrup - Clear (0L) (9.5%)
1 lb - Flaked Oats (4.8%)
1 lb - Rice Hulls (4.8%)
1.5 lb - United Kingdom - Amber (7.1%)
1 lb - United Kingdom - Golden Naked Oats (4.8%)
0.75 lb - American - Dark Chocolate (3.6%)
0.5 lb - American - Roasted Barley (2.4%)
0.25 lb - American - Carapils (Dextrine Malt) (1.2%)

HOPS:
1 oz - Brewer's Gold, Type: Pellet, AA: 9, Use: Boil for 60 min, IBU: 24.03
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 12.01
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 5.96

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 22.8 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
8 oz - Cacoa powder, Time: 10 min, Type: Flavor, Use: Boil
6.8 oz - peanut butter powder, Time: 10 min, Type: Flavor, Use: Boil
8 oz - Cacoa chips , Time: 14400 min, Type: Flavor, Use: Secondary
6.8 oz - peanut butter powder, Time: 14400 min, Type: Flavor, Use: Secondary

YEAST:
Wyeast - American Ale II 1272
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temp: 60 - 72 F
Fermentation Temp: 65 F

NOTES:
2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-13 06:18 UTC
Recipe Last Updated: 2017-02-13 06:18 UTC

Any and all feedback is welcome

10
Equipment and Software / Using the thermostar dudal mode controller
« on: February 03, 2017, 02:40:56 AM »
So i'm having major issues with this device. The control is not maintaining desired range. I set my desired temperature around 50F for primary fermentation of a dunkel, i have used the heat and cooling modes have seen the range jump from 28F to 67F in the fridge. I have used the lock feature, turned the actual fridge temp control off, and to its lowest setting nothing has work to maintain the temperature range. It is a old fridge but that shouldn't matter. by some miracle i have the yeast have managed to ferment in probably close to 30F average. Is there something i'm missing?

11
General Homebrew Discussion / Using carbination drops for tonic water?
« on: January 14, 2017, 09:19:06 PM »
So I have been looking at making my own tonic water and bitter Limon drinks. I was wondering if I could use carbonation drops instead of "normal sources" ?

12
Other Fermentables / Flower mead fermentation temp
« on: August 16, 2016, 10:58:06 PM »
I was wondering if my stand up fridge that only hits about 52° is too cold to use as fermentation box? Or should I use my crawl space, closer to 60ish?

13
General Homebrew Discussion / lambics
« on: January 20, 2016, 03:47:54 AM »
So i'm in charge of a food and beer pairing for a friend. I was wondering if using Epic's brainless on cherries could be used as a "lambic" style, i know it's not a true lambic. Or should i go with liefmans cuvee brut (kriek), I was also thinking of Odell's Friek

14
General Homebrew Discussion / math question
« on: October 03, 2015, 05:47:29 AM »
So I have hopefully simple math question for people much smarter than I.
So i recently just bottled a huckleberry blonde ale.
here my numbers
•   Estimated O.G.- 1.059 , Actual O.G- 14 brix or 1.057
•   Estimated F.G.- 1.013, Actual F.G- 1.005 hydrometer, 5brix refractomter 1.006
My question is- would the the huckleberries really drop the FG 10pts (over 2wks)? I used a hydrometer for the 1.005 and refractometer for the brix reading adjusted using brewersfreind online calculator.
my estimated abv was 6.06 and with the hydrometer would be 6.8

15
Ingredients / Secondary fermentation from fruit
« on: September 16, 2015, 12:38:55 AM »
So I just added 3.6 lbs of semi frozen  wild huckleberries to5 gallery of a blonde ale. I let primary go for 2wks and it reached its expected fg. Should I expect any significant fermentation now, with the new juice?

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