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Topics - son_of_buncrana

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General Homebrew Discussion / Delay in pitching yeast
« on: May 20, 2015, 03:12:54 PM »
I am doing a last minute brew and my local HBS didn't have the yeast I need. Is it ok if I brew in the morning, go find the yeast at another store and pitch it later in the day? Like a few hours after cooling the wort? What's the longest I can wait to add the yeast? Does the holding temp of the wort matter? I could probably find a way to keep it cool if need be. Thanks!

Kegging and Bottling / Carbing Guinness clone with nitro
« on: March 12, 2015, 08:06:19 PM »
Just brewed a Guinness clone. I'd like to have it on nitro but not sure about the carbing process. I've heard that nitro doesn't absorb into beer easily so wondering if I should carb with CO2 first and then put on nitro to serve, or should I carb with the nitro for a longer period of time. Planning to keg this weekend as I need it for a March 28 event. Any advice would be greatly appreciated. I always get good advice from this forum - thanks in advance for your help. Slainte!

Homebrew Clubs / Clubs and Competitions
« on: December 28, 2014, 09:24:15 AM »
Question: I belong to 2 homebrew is registered with AHA and one is not (just a bunch of local guys who like to get together and brew). When registering for a competition, can I list the unofficial club as my homebrew club, or can I only list the registered club?

General Homebrew Discussion / Saving a bad beer
« on: November 19, 2014, 05:53:16 PM »
Brewed a Rye Porter with my brewclub a couple of weeks ago. We all started racking to secondary and the beer tastes like dirty dishwater...watered-down and unpleasant. We know that the watered-down aspect is from being over-sparged but the taste is just nasty. Any suggestions?

50 gal batch; hard to quantify the sparge volume/temp - too many cooks

105 lbs 1.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
20 lbs 0.3 oz Rye Malt (4.7 SRM) Grain 2 14.9 %
4 lbs 15.2 oz Roasted Barley (300.0 SRM) Grain 3 3.7 %
4 lbs Chocolate Malt (350.0 SRM) Grain 4 3.0 %
5.85 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 21.3 IBUs
5.85 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 6 3.8 IBUs
10.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
British Ale yeast starter

Ingredients / Advice on using Maple Syrup
« on: September 14, 2014, 12:58:43 PM »
Looking for feedback on this new recipe I'm trying. I have 2lbs of C grade maple syrup and trying to figure out how best to use it. Got inspiration from Funky Buddha French Toast Double Brown but decided to go with more of a Porter. Adding Brown Malt for a bit of a bready flavor. I see Crisp Brown Malt listed at my local that the same thing? Any thoughts/suggestions?

French Toast Porter
6.5 lbs Pale Malt 2 Row
.5 lb Caramel/crystal 60L
1 lb Munich
1 lb Brown Malt
.5 lb Chocolate Malt
1.5 oz Fuggles @60 min
.5 oz Fuggles @10 min
1 lb Maple syrup at flameout

Add in secondary: another 1 lb Maple syrup, cinnamon stick and vanilla bean (scraped)

General Homebrew Discussion / need advise on grains
« on: September 06, 2014, 09:33:43 AM »
hi everyone, thanks for all the great advise everyone has given me in the past. I have an extract recipe for a Honey Nut Brown that uses 6lbs of Amber malt extract. just wondering how much in grains I should use and what kinds. thanks

General Homebrew Discussion / Punching up my Blonde Ale Recipe
« on: July 04, 2014, 08:07:06 AM »
I brewed an American Blonde Ale a few weeks ago (recipe designed by my wife) is really good but we are looking to add a little more hop (citrusy) flavor without upping the bitterness as it's already at the upper end of the range for the style. Any suggestions?

American Blonde Ale Recipe:
All-grain, 5 gal batch
8 lbs 2 Row
1 lb Cara-Pils
8 oz Biscuit Malt
.5 oz Cascade (7.1% aa) @ 60 min
1 oz Citra (12% aa) @ 10 min
American Ale Yeast (WLP060)
Mash in at 150F
Fly sparge at 168F
ABV 4.3%
IBU (calc) 26.5

General Homebrew Discussion / Smoked Porter options
« on: February 25, 2014, 07:35:35 PM »
Hi again everyone, I just brewed my smoked porter and it has a really nice smoke flavor, not to strong. I was thinking of adding maybe cherries or a few vanilla beans to the secondary. If I use cherries should it be extract or cherry juice and how much. If I use Vanilla would u just split a few beans and add them to the secondary of soak them in a bit of vodka and for how long and then just pour the beans and vodka in or just the vodka. Again thanks for all the great advice I get for everyone here. Cheers!

General Homebrew Discussion / Clone Kits and Competitions
« on: January 29, 2014, 06:20:04 PM »
My kids got me a Pliney the Elder kit for Christmas. If it turns out well, is it cool to enter it in competition? Enter as Pliney clone or just by the style? Thanks for the help!

General Homebrew Discussion / Grain Mills
« on: December 26, 2013, 10:38:41 AM »
Hi everyone, I have been doing all gain brews for about a year and have always gotten my grains milled. My kids got me a pliny the elder all grain kit and the grains aren't milled. Was looking for advise on a good grain mill to buy and from what company without spending a ton. Thanks in advance for any and all the help.

General Homebrew Discussion / Smoked Porter Recipe
« on: December 12, 2013, 08:10:52 PM »
Getting my hands on 1.5 lb of cherrywood smoked malt and thinking of a smoked porter. Recipe is below (5 gallon batch)...any suggestions?

4.00 lb Pale Malt (2 Row) US 
2.00 lb Munich Malt - 10L
1.50 lb Cherrywood Smoked Malt 
1.00 lb Cara-Pils/Dextrine 
0.50 lb Caramel/Crystal Malt - 40L 
0.50 lb Chocolate Malt
0.25 lb Black (Patent) Malt 

0.50 oz Northern Brewer (60 min)
0.66 oz Williamette (60 min)

2 Pkgs London Ale Yeast (WLP013)

General Homebrew Discussion / Smithwick's Clone Tastes Malty
« on: December 02, 2013, 06:23:43 PM »
Brewed a Smithwick's clone on 11/23, left in primary for 7 days in garage at 64 degrees. Brought it into the house (~70 degrees) for the last 2 days. Fermentation stopped. Beer has maltier flavor than I expected. Any idea why or how to correct? Dry hop? Just wait it out and see what happens in secondary?

10 lbs 12 oz 2-row pale malt
12 oz caramel 120L
2.4 oz chocolate malt
2.4 oz roasted barley
2.4 oz special roast
1.2 oz Fuggles @60 min
.25 tsp Irish moss 10 min
WLP004 Irish Ale Yeast

Mashed 4.5 gal at 152 for 60 min
Sparged 4.5 gal at 168
60 min boil

OG: 1.053
FG: 1.006 (2 readings 24 hrs apart)

General Homebrew Discussion / Huge honor!
« on: November 01, 2013, 06:53:00 PM »
I entered a Milk Stout in a competition in Philly - my 3rd sanctioned competition - and not only took 1st in the Stout category and Best in Show, but just found out that the head brewer from Nodding Head in Philly chose it to brew at the brewery! Holy crap!

Ingredients / Dry hopping
« on: September 25, 2013, 12:12:33 PM »
I have only brewed like 5 or 6 all grain batches. I just brewed an APA that I got help on the grain bill from here, thanks very much. I'm going to dry hop now that it is done fermenting. I'm using .75oz of cascade that are dried whole hops and .50oz of Columbus(Tomahawk). My question is how long should I dry hop for, just not sure since I have never dried hopped before. Thanks for any help

Beer Recipes / APA Recipe - Looking for Feedback
« on: August 31, 2013, 09:16:12 PM »
Brewing my first APA this week using the recipe below (5 gal all grain). Interested in any feedback or suggestions.

9.5 lb American Pale 2-Row
0.5 lb Caramel/Crystal 20L
0.5 lb Caramel/Crystal 40L
0.5 lb Munich Light 10L
0.5 lb Victory
0.25 lb Carapils

0.5 oz Columbus @60 min
0.5 oz Cascade @10 min
0.5 oz Centennial @10 min
0.2 oz Cascade @flameout
0.2 oz Centennial @flameout
0.2 oz Columbus @flameout
0.5 oz Cascade 7 days dry hop
0.5 oz Columbus 7 days dry hop

White Labs WLP001 California Ale

Mash = 16 qt @154 degF 60 min
Sparge = 3.25 gal sparge water @168 degF
Boil = 6 gal @60 min

Est OG = 1.056
Est FG = 1.014
Est IBU = 37.79

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