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Topics - brushvalleybrewer

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Beer Travel / Brewpubs in Culpeper, VA?
« on: August 02, 2012, 07:54:42 PM »
Heading out on a business trip to Culpeper, VA. Any recommendations on brewpubs to hit?

I know that fermentation generates heat. I've demonstrated it to myself by measuring the temperature inside and outside an uncontrolled fermentation and seen as much as 8 °F difference. But I have also seen that in my 50 °F cellar, the beer in my carboy never gets above the temperature I have my set on my Johnson controlled FermWrap.

So when I see a recipe say, "Start fermentation at 64 °F and allow to free rise to 69 °F," and I have seen some professional brewers give this advice, what does it mean?

I mean, if the ambient temperature is 64 °F I can imagine one thing happening, but if the ambient temperature is 85 °F, it will be another, and if I control the temperature, well then I'm not exactly letting it free rise, am I?

So, what does it mean?

Ingredients / Should I wash my hops?
« on: August 30, 2011, 09:57:30 PM »
I’m going to do my first harvest ale with my own hops over Labor Day. Should I rinse them off before throwing them in the boil?

I’m thinking if there are any bugs on them, that may give them an opportunity to leave.

All Grain Brewing / Who does late mash?
« on: September 24, 2010, 12:42:47 AM »
I had never heard of late mash additions of specialty grains before and now I’ve seen it twice today.

How common is this, what is the benefit, and is there a trick to it?

The Pub / What are legs?
« on: August 27, 2010, 07:35:02 PM »
I suppose if a beer can have head, it can have legs, but I don't know what they are.  :-[

When somebody says a beer has legs, what do they mean?

Events / State College Microbrewers Expo
« on: August 26, 2010, 11:45:06 AM »
Sorry for the short notice, but I just learned about this the other day.

The State College Microbrewers Expo is this Saturday (8/28) from 2:00 to 6:00 at the Penn Stater Conference Center Hotel. Tickets are $50 and VIP tickets are $75. An all you can eat buffet is included with every ticket! Tickets are available exclusively at the Hotel State College Desk, 2nd Floor, Above the Corner Room. Revenues raised go to Penn State Coaches Vs Cancer and directly assist families in their personal fight against cancer.

Find more information, including menu and list of breweries attending on their Facebook page:!/pages/State-College-Microbrewers-Expo/106887869363324

The Pub / Only 79 Liters Per Person?
« on: August 21, 2010, 07:39:03 PM »
I just saw a post at The Economist with a chart showing Americans only drinking 79 Liters per person per year. That’s less than 10 cases. Less than one beer a day!

I think I must be pulling up the average!  ;)

Questions about the forum? / Why sign in twice?
« on: August 21, 2010, 12:26:29 PM »
What is the difference between signing into the main site and signing into the forum?

Equipment and Software / Where to run temperature probe?
« on: August 21, 2010, 12:00:42 PM »
I have a Johnson controller that I use to control a Fermwrap when my basement is cold in the winter. This summer has been so hot, I’m thinking of using it to control the fridge.

I understand you just “run the probe inside and plug the fridge into the controller.”

One question…

When they say, “run the probe inside” do I stick it between the door gasket and frame, or do I drill a hole through the thing?

Ingredients / Could someone please check my water adjustments?
« on: August 07, 2010, 03:59:36 PM »
This will be the first time I am going to try adjusting my water, so I would appreciate it if some kind soul could sanity check my plan.

I am going to brew Jamil's English IPA from Brewing Classic Styles. It is an 11 SRM beer with a BU:GU ratio of 50:62 using 14 lb 2 oz of grain with a 7 gallon boil volume. I am going to batch sparge with 4.82 gallons in the mash and 3.5 gallon for the sparge.

Here is my water report.

pH 7.6
Total Dissolved Solids (TDS) Est 172
Electrical Conductivity, mmho/cm 0.29
Cations / Anions, me/L 2.9 / 2.6

Sodium, Na 1 ppm
Potassium, K < 1
Calcium, Ca 51
Magnesium, Mg 3
Total Hardness, CaCO3 140
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 144
Total Alkalinity, CaCO3 118

Both and say this water has an RA of about 80, which is best for an SRM 12 to 17 beer.

If I add 4 grams of Gypsum to the mash, the RA will be 44, which is best for an SRM 9 to 14 beer. SRM 11 is very close to the middle of that range.

With as little Chloride as my water has, the added sulfate will produce a very bitter beer. To balance it out a bit, I will add 1.8 grams of canning salt to the mash.

During the boil, I will add another 2.9 grams of Gypsum and another 1.3 grams of canning salt.

Does that sound right?

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