Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - case thrower

Pages: [1]
1
Ingredients / making invert sugar
« on: May 08, 2018, 11:36:56 AM »
In another thread, there was a post about a Ron Pattinson recipe (https://www.homebrewersassociation.org/forum/index.php?topic=31727.0) and that recipe used invert sugar.  I contacted Ron and he was kind enough to reply with these directions.

No. 1 invert is a specific type of sugar used in brewing. It's very different to table sugar.

This is how to make it youirself at home:

Making invert sugar

As brewers’ invert sugars aren’t easily available, making them yourself is probably the best option. It doesn’t take a huge amount of ingredients or equipment. You’ll need:

•   cane sugar (not table sugar)
•   citric acid
•   water
•   a candy thermometer
•   a saucepan

This is what you do:

•   For each pound (455 g) of sugar you use, bring 1 pint (473 ml) of water to the boil.
•   Switch off the heat and add the sugar slowly, dissolving it.
•   Add 1/4 teaspoon (1 g) of citric acid per pound of sugar.
•   Turn on the heat again (not too high) and set the alarm on the candy thermometer to 230ºF (110ºC).
•   Stir frequently while it starts to simmer.
•   When the temperature hits 230ºF (110, reset the alarm for 240ºF (115.6ºC).
•   Heat slowly (the slower the better) until the temperature gets to 240ºF (115.6ºC).
•   Lower the heat to keep at 240ºF–250ºF (115.6ºC –121.1ºC).
•   For No. 1 maintain at heat for 20–30 minutes.
•   For No. 2 maintain at heat for 90–120 minutes.
•   For No. 3 maintain at heat for 150–210 minutes.
•   For No. 4 maintain at heat for 240–300 minutes.

The colors you’re aiming for are:

•   No. 1, 12-16 SRM
•   No. 2, 30-35 SRM
•   No. 3, 60-70 SRM
•   No. 4, 275-325 SRM

Thank you, Ron!

2
Ingredients / Maris Otter
« on: January 19, 2018, 10:36:39 PM »
My LHBS stocks Munton's Maris Otter but I just found out that a 'nearby' shop carries Simpson's and the Crisp brand also.  Anyone care to share their preferences?  I've been happy with the Munton's but I won't mind driving a little further for something that's better.  And as far as the price point, they're all close, around $75-80 IIRC.

3
Kegging and Bottling / carbonating with cartridges
« on: October 02, 2015, 06:10:34 PM »
I broke down and got a 2.5 gallon keg with a charger kit since I don't have room (or permission) for a kegerator.  My first batch in it I primed like I would with bottles, but the instructions say you can carbonate using multiple cartridges, also.  Using 16 gram cartridges, how can I figure out how many cartridges would get me to a certain volume of CO2?

4
Ingredients / rice hull question
« on: April 14, 2015, 01:14:27 PM »
Getting ready to brew a wit beer and I'm using 8 oz. rice hulls.  I use the Brewtarget software and when I put the rice hulls in, there was no change in my volumes.  So I'm curious.  Do the rice hulls absorb any of the strike water?

5
Ingredients / flaked oats
« on: April 08, 2015, 01:54:42 AM »
Getting ready to do a wit beer and the recipe calls for flaked oats.  Is this the same as the Quaker Oats I get at the grocery store or should I use what my LHBS stocks?

7
All Grain Brewing / Was it something I did?
« on: April 18, 2014, 05:46:38 PM »
I read the thread on mash efficiency and found it very interesting.  I aim for 70% efficiency but I rarely seem to hit it.  More often than not I'm in the high 60s.  Yesterday, I brewed an amber ale.  My mash water temp was a bit high to start at around 158F, but I left the lid off and did a bit of stirring and after 20 minutes it dropped down to 152F.  When I added the sparge water, the temp was 170F.  When I took a pre-boil reading, my gravity was 1.039, which was only a point off the 1.040 I was aiming for.   I did a slightly longer boil than the usual 60 minutes hoping to gain that point back.  My post-boil gravity was 1.048 instead of the 1.050 I was aiming for.
I'm brewing 2.5 gallon batches and I use a 5 gallon Igloo water cooler for a mash tun.  When I was cleaning up, I filled the cooler with cold water to cool the grains down.  Just on a whim, I got the hydrometer out and took a reading of the cold grain mix.  I got a reading of 1.004.
Here is my question.  I realize I'm not ging to get ALL the sugars out of the grains, but I was kind of surprised there was still that much sugar left.  Or, would that be a 'normal reading' and I'm seeing a problem where none exist?
If anyone has any insights, I would be grateful.  Thanks.

8
Equipment and Software / brew chem 101
« on: April 14, 2014, 01:05:19 AM »
I was at the library Saturday and they had a copy of Brew Chem 101 by Lee W. Janson.  It was written 18 years ago and I'm wondering if anyone could let me know if the information in this book is still considered accurate or relevant?  Thanks for your help.

9
Equipment and Software / cleaning the wort chiller
« on: January 23, 2014, 12:25:49 PM »
I've been reading the topic on cleaning the SS wort kettle.  What is the best procedure for cleaning the copper immersion wort chiller?  And, is there any problem with leaving the wort chiller in the kettle for the entire boil?

10
Equipment and Software / oxyclean
« on: December 14, 2013, 05:31:15 PM »
I've seen some references to Oxyclean here.  I know it works for laundry and the like, but can someone tell me what I can use it for in my brewing and what procedures I would have to use?  Rinse, no rinse, extra rinse?  Ok for the brew kettle but never for bottles?  Safe for carboys, glass or plastic but never for stainless steel?  All of the above or none of the above?  Thanks for any help you can give me.

Pages: [1]