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Topics - justinrice1127

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Ingredients / adding scotch to a Scotch Ale
« on: February 22, 2013, 04:15:06 AM »
I brewed an Old Chub (Oskar Blues) Scotch Ale extract clone and am wondering about adding some actual scotch to the 2ndary?  I have a bottle of Glenlivet single malt aged 12 yrs.  I have added bourbon to a Porter before by soaking 2 oz of oak chips in the bourbon and also by adding 2 oz of actual bourbon to to the 2ndary.  I just don't know much about scotch.  Would you even recommend adding scotch to a Scotch Ale?  If so, how.......soaking in oak chips/spiral/cubes, or adding some directly to the 2ndary....or how much?  I brewed this beer on 2/11 and am still getting some airlock activity.  Is this common for a beer that has been in the primary for 10+ days?  How long should I let it sit in the primary....after the airlock stops....before racking it into the 2ndary? 

Ingredients / Natural Spring water vs Distilled water
« on: February 15, 2013, 06:59:44 PM »
I am brewing an IPA extract clone and have both Ozarka natural spring water and Ozarka distilled water in the gal jugs. Are there any differences between the two when it comes to extract bewing? If so, would you recommend using one over the other?

I am wanting to switch to all-grain brewing soon.  Is one water better for all grain brewing, just for future reference?

Yeast and Fermentation / Fermax Yeast Nutrient
« on: February 14, 2013, 07:28:39 PM »
I bought some Crosby & Baker Fermax Yeast Nutrient and on the bottle it recommends to use 1 tsp per gal, however I've been told to only use 1 tsp per 5 gal.  Which is correct?

Also, at what point in the boil is it best to add it?

Ingredients / Adding gypsum for IPAs
« on: February 14, 2013, 07:25:47 PM »
I'm making a Russian River Blind Pig IPA extract clone.  I've heard that adding gypsum can accentuate the hop character of the beer.  Do you recommend adding gypsum to the boil?  If so, how much.....and at what point do you put it in the boil?

This recipe was posted in the Zymurgy July/Aug 2012 issue. 
Russian River Blind Pig IPA
5 gal, 90 min boil, 62 IBU, 6.1% ABV, OG 14.25, FG 3.25. 

I just had a few questions about the 5 gal extract version:

"Substitute pale malt with 7.25 lbs LME.  Steep crystal and dextrin malts in 2.5 gal of water at 160-170 degrees F for 30 min.  Rinse grains, add extract, dissolve completely, and proceed with boil"

1) at what temp of water should I rinse the grains with after steeping?    - (170 degrees?)
2) how much rinse water should I use?    - (1.25 gal....I have heard half of the steeping water volume?  Or should I use more like 2 gal?)
3) do I add any water to the kettle {that already contains the 2.5 gal grain tea water} to bring the volume up to a certain total volume for the boil?  -  (per other IPA recipes, I've read that bringing it up to 3 gal or 3.5 gal for the boil is recommended?  I've also heard to boil with 5 total gal for the whole boil time?  {I use an 8 gal kettle}
4) do I bring the total volume of 'grain tea' water to a boil, flame out, stir in the 7.25 lbs LME, then proceed with the boil, adding the first hop editions?  Or do I just stir in the LME (in the apprx 170 degree 'grain tea' water) before I even turn the burner on to bring to a boil...dissolve LME, then bring to a boil, adding the first hop editions?

5) should I even be putting in all 7.25 lbs of the LME at the beginning and none at the end?  A lot of other recipes has putting in "X" amount of DME prior to boiling and then "X" amount of LME w/ 15 min left in the boil.  This particular recipe only calls for LME and it sounds like it calls for putting it in at the beginning.  I just didn't know if splitting it up would be beneficial when making an IPA. 
5) at what point do I top the wort volume up to a total of 5 gal......after the last hop additions have dissolved that went in at 0 min?  Or into the glass carboy after the wort has been poured in, prior to aerating and pitching?  Or does it matter as long as the temp is around 70 degrees for pitching the yeast?

Ingredients / Coffee Stout
« on: September 18, 2012, 08:53:12 PM »
I am making my first beer with coffee, it will be a coffee stout.  I am brewing this for a local competition that is held in early November.  My friend owns a local coffee shop and sent me some of his roasted beans and some liquid espresso and cold brewed coffee.  He recommends that I put all three in the secondary fermenter, when the recipe that I am using vaguely states to just "add 3 oz of coffee to the secondary".  It doesn't specify as to grind them completely up, just crack them, or to just put them in without doing anything to them.  The recipe also doesn't state how long to leave the coffee in the secondary.  So, I wanted to see what you would recommend on 1) how to do the beans (grind up, crack, leave whole), 2) how long would you leave the beans in the secondary, and 3) would you or have you ever used the liquid espresso and or liquid cold brew....if so, how much and how long would you let it sit in the secondary before bottling?

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