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Topics - joe_feist

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Ingredients / Amber Malt
« on: July 20, 2013, 01:51:57 PM »
Have a question about amber malt (Fawcett). Decided to do an APA and wanted something a tad different. Without really thinking about it I grabbed some Amber malt. About 5% of the grain bill. The rest is Briess Pale (85%) and Munich 10L (10%).

So, after I'd already committed to the recipe, it's in the fermenter, I decided to read about Amber malt as I'd never used it. I really can't find much. At 5% I don't think I've crossed into the American Amber category - and the Amber recipes i saw used crystal and some Munich, but no amber. I used the forums search function best I could and at best it seems amber just isn't a popular malt to use.

So, lots of questions. Does any one use amber? What types of beer? Preference over Victory or Biscuit? What % in the grist?


The Pub / Things we do for love...
« on: July 02, 2013, 02:59:33 PM »
So, my wife texts and wants me to pick up something called Tequila Rose Cocoa. God only knows what that is. I guess I'll have to find a liquor store outside my normal route, 'cause I ain't ever showing my face after bellying to the register to buy that. Not sure I wanna shop at a place that even sells something like that.

"Yes sir, that Tequila Rose Cocoa looks lovely with your purse."

Man, she goes through child birth twice and you'd think she never let me live that down. SWMBO indeed!

Equipment and Software / New A419 Johnson
« on: July 01, 2013, 09:22:52 AM »
OK, I'm the new and proud owner of a Johnson A419 controller. I also bought a thermowell to use with the probe. My questions are about the settings. I'm thinking the temperature should be fairly stable with the probe and thermowell inside the fermentor - I can't imagine any wild swings negatively impacting the ferment or the fridge's compressor as 5 gallons of beer shouldn't change temps all that rapidly.

So, first - does that sound reasonable? Second and third, etc -what settings do others use for set point, differential and anti-short cycle delay?

Thanks and hope every one enjoyed the NHC. Look forward to having you here in Grand Rapids next year.

Equipment and Software / Hydrometer Conspiracy
« on: June 02, 2013, 05:24:21 PM »
Broke another hydrometer. Took it out of my equipment bucket and the plastic cap came off, hydrometer fell onto the wood floor and literally shattered into 100's of pieces. I have long lost count of the number of these things I've burned through. I saw on another thread where someone is making SS bottles. Well, how about something really useful like a SS hydrometer. I'm thinking its a conspiracy cooked up by the hydrometer manufacturers so they can keep selling the cheap, glass ones to us. They're probably in cahoots with the same guys keeping that 100 mpg car secret! :o

All Grain Brewing / First Roggenbier
« on: May 27, 2013, 02:25:43 PM »
Actually, it's my rye beer of any kind. Used the 2010 AHA winning recipe. I've been wanting to do a decoction again anyway and that's in this recipe. Recipe is roughly 45% rye and also called for wheat and flaked rice; so, I thought the rice hulls were a good idea based on what I'd read about using rye-sticky.

The mash and sparge went well until the last 1.5 gallon or so. Everything set like paste, but it finished out OK, just slow and laborious. So, my questions-
1. I know there are lots of folks using rye. Would more rice hulls help?
2. Do you think the wheat added to the slow sparge?
3. I hit the FG I was after, but the wort seemed extra slick. Sorry, that's the best descriptor I can come up with. Is that normal for a rye beer?

The recipe is 43% rye; 15% pilsner; 15% pale malt; 8% crystal; 8% flaked rice; 8% wheat plus the 1lb of rice hulls. FG was 1.060 with a 30 minute rest at 122 and a decoction to bring the mash to 160. That was the recipe, so I went with that. Thought a rest at 153 and then 160 mash out might be better.

Well; it's in the fermentor now, but ideas for next time are appreciated.

Yeast and Fermentation / First Harvest
« on: May 15, 2013, 05:28:29 PM »
Ok, so I'm taking the plunge and harvesting yeast for the first time. It's a WLP001 from an IPA and I'm sure I'll use it again if everything works out. Followed the Homebrew Talk video on You Tube. Sanitized everything...I mean everything including the kitchen counter. The primary fermenter was a 5 gallon, plastic bucket. I was surprised by the yeast left behind. It really wasn't as much as I expected. I know I left some in the primary and honestly, the slurry is still settling in the collection jar. I just expected more yeasties. Suddenly thought a centrifuge would be awesome versus waiting on gravity. Any one using a centrifuge to separate yeast from trub?

General Homebrew Discussion / NHC 2014 Questions
« on: March 12, 2013, 09:25:26 AM »
OK, Please bear with me as I think I may be getting ahead of myself here. The 2014 NHC is in Grand Rapids - the town and state I now call home. I've been brewing for 15+ years, but have never been the real social type (haven't joined a club). Plus, I don't know alot about the town I moved to a few years ago. I am pretty psyched about our town hosting the NHC in 2014 and am trying to figure out how to Volunteer to help. I renewed my AHA membership, visited the NHC portion of the web site and read the First Timer's guide. All the info is about this year's NHC (understandable) and past NHC events (educational).

I just don't know where to go from here. I'm sure there is someone in GR already trying to put this together and I'd like to help. Any ideas on how to find this person (s)/group/club?

Thanks. There's a great bunch of folks on this forum and I'm sure you'll set me straight...

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