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Topics - hulkavitch

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Ingredients / dry hoping process
« on: May 13, 2014, 03:41:04 PM »
I have a ten gallon batch right now in two fermenters and I dont have enough secondary vessels to transfer both to secondary. Can you dry hop in primary or is that ill advised?

Equipment and Software / upgrading to the next level
« on: May 03, 2014, 05:22:49 PM »
I currently have a 10 gallon home depot cooler with a copper manifold and a 16 gallon bayou classic with thermometer and sight glass for my boil kettle. I use an immersion chiller, batch sparge, and a single camp chef burner.Looking in the future to move to a tier system. I thought i would turn my current mash tun into my HLT, keep the boil kettle as is and add a new mash tun.

I was thinking 20 gal stainless with a false bottom and all the other bells and whistles. Any options/direction would be appreciated. Low cost better...but i have been known to blow a lot of money in the past.

Yeast and Fermentation / pitching on to an previous bed
« on: April 06, 2014, 09:54:15 PM »
I am thinking about brewing a kolsh and bottling and brewing an american hefe same day and putting it on the yeast bed from the kolsh. I have heard of this being done before but have never done it. Thoughts?

Yeast and Fermentation / lagering question
« on: October 29, 2013, 04:52:35 PM »
How many days do you take to drop down to lagering temperature in order to avoid shocking the yeast? I have a chest freezer, a Johnson controller, thermowell, and the beer is in a better bottle. With a 1 degree change on the controller it will decrease by 2-4 degrees.

All Grain Brewing / amber wheat recipe feedback
« on: September 19, 2013, 06:02:02 PM »
Doing an amber wheat for a friend. Didn't find many recipes on this style....

4lbs 9.3 oz pale malt
3lbs white wheat malt
11 oz crystal 40
10.3 oz munich
7.3 oz crystal 120

mash 152 degrees for 60 mins
batch sparge

boil 60 mins
1 oz hallertauer hersbrucker at 60 mins

1.5 oz orange zest 5 mins
.5 oz corriander 5 mins

yeast safale us 05 1 pkg

Ferment at 65-67 degrees

All Grain Brewing / Help
« on: August 28, 2013, 10:46:42 PM »
Brewing today. Preboil volume high by .5 gallons and preboil sg low by 5 points.

Any thoughts on how long i should increase my boil?

All Grain Brewing / SMaSH options
« on: August 22, 2013, 01:00:59 AM »
I am thinking about doing my first SMaSH beer. I think I will go with MO as the malt but I am undecided on the hop. I was thinking amarillo or east kent. Shooting for 1.052 OG and 30-40 IBUs.

I also drank my first Marzen at an Oktoberfest celebration last week and that was awesome. I think it is my new favorite beer. I am going to plan a Marzen for the end of the year since I don't brew in the winter and my equipment will be sitting anyway.

So I have also been thinking about doing a Munich smash. Any hop suggestions for Munich? Do you think you could produce something similar to a Marzen via a SMash beer that doesnt take as long to be ready?.

As far as yeast I was thinking something clean like American Ale. Any suggestions?

Equipment and Software / thermometer gun
« on: July 25, 2013, 11:45:04 PM »
I am in the market for a new thermometer for brewing and I have been looking at infrared thermometer guns. Does anyone have any suggestion for accurate quick temperature readings? Anyone use or have used a thermometer gun? Suggestions for purchase?

Ingredients / dry hoping and crashing
« on: May 12, 2013, 06:04:33 PM »
Can I dry hop and cold crash at the same time? What effects will it have if any on the finished product?

All Grain Brewing / 2 beers, 2 yeasts, same nasty sulfur smell and taste
« on: February 06, 2013, 10:50:11 PM »
Two recent beers I have made (a bavarian hefe and a wit)  finished with a heavy sulfur aroma and taste. It was almost discourage from making another wit and since it is my second failed bavarian hefe I dont think I will make another soon (aside from the sulfur my bavarians have been all clove and no banana).

wyeast 3944 and 3068 were used respectively. Fermented at 65 F with a chest freezer and johnson.

What is wrong? What can be done to avoid this in the future?


All Grain Brewing / wit beer
« on: December 16, 2012, 01:38:22 AM »
Thinking about using the following recipe for a wit beer. My question is, is a step mash necessary? I am not able to heat my mash tun. if a step mash is necessary, what should be the initial water/grist ratio? What ratio should i end at?

Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P)  FG = 1.011 (2.8 °P) 
IBU = 20  SRM: 4  ABV = 5.0%

4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast

Step by Step

Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).

Yeast and Fermentation / Repitching post lager?
« on: October 23, 2012, 03:41:32 AM »
Going to brew a kolsch ferment in the 60s for a couple weeks and then lager it for a few months, 2-3?  My question is: will I need to repitch at bottling. Or can I just bottle?

Equipment and Software / Thermowell filled up with water
« on: October 08, 2012, 05:53:13 PM »

I am using a thermowell set inside a carboy cap with a Johnson controller and a chest freezer. My thermowell filled up on the inside with water, probably from condensation. Doesn't really bother me to much but I am concerned that my temp probe will eventually get water in it and short out. Thinking I might have to pull out the thermo well even few days and drain the water out? Any one dealt with this or have other suggestions?

Yeast and Fermentation / Reusing yeast
« on: September 28, 2012, 12:08:34 AM »
I am just finishing up fermenting an american hefe with a kolsch yeast. I was thinking about doing a kolsch next and reusing the yeast.

How do i go about it? Can i just rack on to the slurry?

Ingredients / Pitching frozen fruit
« on: September 21, 2012, 10:00:36 PM »
Is it important to thaw frozen fruit\bring it to room temp before pitching it to secondary? Or can you just throw it in frozen. Dont want to shock the yeast in the thermal sense.

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