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Topics - yso191

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1
Wood/Casks / New barrels
« on: August 25, 2015, 04:28:04 PM »
I picked up my new 8 gallon Rye Whiskey barrel today.  The RIS going into it should be ready in a week or so.  The real reason I'm posting is that they also had small, 2 liter charred oak barrels for sale for $60.  No whiskey has been in them.  I bought one thinking it would be ideal for experiments, specifically sour beer experiments.  I'm not big into sours but have enjoyed a few.  At 2 liters it may be just the right size!



Oh, and here is the big one.

2
The Pub / This is just wrong
« on: August 22, 2015, 08:02:28 AM »

3
Beer Recipes / Fresh Hop/Wet Hop IPA
« on: August 13, 2015, 08:20:42 PM »
This upcoming Fresh Hop Ale Fest (http://www.freshhopalefestival.com/) is going to be my first entry into a competition.  I will be brewing an IPA.  I do not yet know what hops will be available to me in time to brew, but I am hoping for Citra and Amarillo.

I'll be maxing out my capacity by brewing an 8 gallon batch, hoping to get as close to 5 gallons as possible.  I'll be entering 3 12 oz. bottles and serving the rest via our homebrew club at the fest.

Any advice?

4
Equipment and Software / Stainless insulated MT arrived!
« on: August 10, 2015, 10:04:29 AM »
I participated in a Kickstarter (https://www.kickstarter.com/projects/958078058/chapman-homebrew-equipment-mash-tuns-fermenters-ke), because I wanted a stainless insulated MT.

It arrived late last week.  I quite pleased with it with the exception of the false bottom - which isn't bad, I just think the Blichmann false bottom is the best.  So I am going to have my son-in-law who is a pipe fitter make the Blichmann false bottom to work in the new MT.  I need to try it soon!  Here are the pics:





5
Classifieds / 10 gal Blichmann G2 Brew Kettle
« on: August 10, 2015, 09:54:18 AM »
Upgrade time! I have one "BoilerMaker™ G2 10 gal Brew Pot by Blichmann Engineering" for sale. I have used it for a BK for less than 10 brews. It is in great shape. it comes with all the original peripheral items - even the shipping box! These sell for $355 new. I will sell this one for $200 + actual shipping.

If you are wondering why I am selling it, I just bought a new MT which has made this kettle redundant. PM me if interested.

6
Equipment and Software / Gravity measuring BS
« on: August 06, 2015, 03:04:46 PM »
I ranted about this a year ago or so, but I want to get it off my chest again because of a new situation.

I brewed a RIS yesterday and was shocked by a wild miss on the OG.  It should have been 1.092 and it came out at 1.077!  I learned part of that lesson.  I need to decrease the efficiency for bigger beers.  BUT,

I have three gravity measuring devices: a refractometer, and four hydrometers, one of which is a full scale model and three are narrow range models.

I used the high range hydrometer to get the 1.077 OG.  A couple of minutes ago I decided to enlist the others.  The refractometer and the broad range hydrometer were within 1 point of each other...at 1.086!

This makes me crazy.  It's like having an elastic yardstick.  I don't swear very often but this tempts me.

7
All Grain Brewing / Big beer OG Misses
« on: August 05, 2015, 05:29:41 PM »
I need to figure out what is going on.  I hit my numbers consistently with average gravity beers.  But every time I attempt a big beer I miss my numbers - sometimes by a lot. 

Today I brewed a RIS which was supposed to be 1.092 OG.  I took a pre-boil gravity and it showed 10 points lower than predicted so I added all the DME I had (about 13 oz.).  Even with that the OG is sitting at 1.077!

The grain crush was good.  Brun'water predicted a pH of 5.5.  My temperature held steady in the mash at ~155*.  It was an hour mash.  I planned a 90 minute mash but was running short on time so I kept it to an hour. 

I'm at a loss.  Any ideas?

The good news is that even when I miss my OG the beer still tastes good.  :)

8
Yeast and Fermentation / Temperature of US-05
« on: August 05, 2015, 12:21:59 PM »
I'm thinking of fermenting US-05 in a RIS at 60*.  What do you think?

9
Wood/Casks / Woodinville Whiskey Co. Barrel
« on: August 02, 2015, 08:26:01 PM »
I'm about to brew a RIS for the holidays.  I'm considering aging it in one of their 8 gallon barrels.  They say they just use them once.  I'm wondering about an appropriate time in the barrel for a noticeable, but not dominant whiskey barrel flavor.

Is a month or two sufficient?  What are your experiences?

10
Commercial Beer Reviews / 10 Barrel Joe IPA
« on: July 28, 2015, 03:36:40 PM »
Put on a motorcycle trip, stopped in Hoodsport, WA for the night.  Picked up a sixer of "Joe" to go with cigars.  I chose it because it advertises Simcoe, Amarillo & Mosaic hops.  Wonderful hop flavor.  Seriously one of the best IPAs I've had

11
Going Pro / Tell me what you think
« on: July 22, 2015, 10:18:49 PM »
I've been working with a guy on Outsource.com to develop a logo for the possible brewery I may start when I retire in a few years.  Here is his nearly final effort:



I've incorporated and trademarked the name.  All the cheap stuff...

12
Ingredients / Summit & Mandarina Bavaria
« on: July 22, 2015, 01:00:47 PM »
I finally got around to brewing a Pale Ale that I wanted to do for some time.  There were in essence two new factors that I wanted to experiment with.

First I wanted to try Summit hops for two reasons.  First they were said to give an onion or garlic flavor when used for bittering.  Someone on this forum stated that he never got that when using them as a 20 minute addition, and second, that they contributed to a tangerine or mandarin orange flavor when used this way.

The second new factor is that I had not tried Mandarina Bavaria hops before, and they too were said to contribute a dominant mandarin orange / tangerine flavor.

The beer turned out good.  My daughter said it was the best beer I have brewed.

No one picked up any onion or garlic flavors, so that is a win.  However, no one picked up any mandarin orange or tangerine flavors!  A bust there.  Obviously I am looking for it, but there is a medium intensity orange aroma to the beer.  I can also taste orange a bit, but again that could be because I know it is there.  Again, no one who tries it blind identifies anything orangey.

Here is the recipe I used:

Tangerine Dream Bar (Hah!)
American Pale Ale (10 A)
OG: 1.049 / FG 1.004
Batch Size: 6.50 gal

9 lbs Pale Malt (2 Row) US (2.0 SRM)  78.3 %
1 lbs 8.0 oz Munich Malt (10.0 SRM)   13.0 %
1 lbs White Wheat Malt (2.4 SRM)       8.7 %

1.00 oz Summit [17.00 %] - Boil 20.0 min  32.0 IBUs

3.00 oz Mandarina Bavaria [8.10 %] - 30 minute hop stand @ 170*
1.0 pkg Safale American (DCL/Fermentis #US-05)
5.00 oz Mandarina Bavaria [8.50 %] - Dry Hop 5.0 Days

13
General Homebrew Discussion / An extremely important reminder
« on: July 14, 2015, 09:33:07 AM »
I just heard about this.  I post it here as a warning/reminder to be careful.

http://www.gofundme.com/zaf57s

14
Other Fermentables / Thinking about trying Mead
« on: July 10, 2015, 10:29:09 PM »
I've got a Speidel fermenter that just sits unused.  I wanted to keep it for projects like this one...

I have a couple of questions after looking briefly at some recipe & instruction sites.

1.  How important is temperature?  As important as beer fermentation?  I'd like to just set the fermenter in a corner of my house which stays 70* all the time.

2. I read that most people use distilled or RO water (I would use RO), and I saw one recipe which called for 50 ppm sulfite.  Is this standard?  What governs the use of water salts like with beer?

Any other tips?  I'm thinking I'll start with a semi-sweet traditional mead (no fruit added).

15
Equipment and Software / 1/6 Bbl kegs for homebrewing
« on: July 03, 2015, 09:45:37 AM »
A friend of mine here in Yakima swears by commercial 1/6 barrel Sankey kegs.  He says they are easy to clean and don't have the sealing problems that corny kegs do.  And they are roughly the same cost.  So I'm curious.  I'd love to simplify the kegging process as well as get rid of the 'is it going to stay sealed' issues.

Does anyone agree with my friend?  If so, what is the best way to get the kegs clean, purged with CO2 and refilled?

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