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Topics - 69franx

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1
Other Fermentables / Preparing to bottle my wine
« on: April 27, 2017, 03:52:46 PM »
I'm about to add potassium sorbate, should I rack onto that in another vessel, or just drop the sorbate in current fermentor? How long should I let it sit after sorbate before bottling? First timer with wine so any help is appreciated

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2
Beer Travel / Nashua, NH
« on: April 19, 2017, 09:13:47 PM »
Have a friend visiting Nashua for work. What should I have him look for to bring back. Any specific beers or specific breweries y'all recommend?

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3
The Pub / BP Pubs
« on: April 17, 2017, 11:37:02 AM »
I am wondering after getting an email about the newest edition of Palmer's "How to Brew" about cost. The email says as an AHA member, I can order with exclusive 40% savings. The same email tells me that my cost would be $14.97 plus shipping. The concern is that I can pre-order through Amazon (and get it a little later) for $14.52 and free shipping. I don't always use Amazon (the whole big conglomerate thing) but if the BA can sell cheap enough to Amazon for them to retail it, should't our cost as members be at least competitive? Not 100% sold on buying anyways, as I have the third edition, the numbers just got me to checking out pricing. I know the expectation is that I should help support the BA, but $ is $. What do any of you think? Am I just a stingy, cranky old tightwad overthinking this?

4
Beer Recipes / Ordinary bitter split between 030 & 033
« on: April 12, 2017, 11:43:16 AM »
So this weekend, I am planning on brewing 7 gallons of ordinary bitter as the title says. I know, from reading here, that a no sparge would help build some body into this brew that has OG target of 1.039. How do I go about doing this without thinning out my mash too much? My recipe only calls for 9.13# in the grist but for my target volume, I would need to strike in with 41 quarts, leaving me at at a ratio of 4.492qt/#. I know I should stay below 4qt/gallon, and ideally even a little lower. Can I use a figure in beersmith for say 3.25qt/# and add whatever sparge I need straight to the kettle? How much would this change my efficiency? Or I am just better off with a normal batch sparge with close to even runnings? Any thoughts would be a great help.

5
Beer Travel / Where am I?
« on: April 08, 2017, 12:08:33 PM »
Definitely nowhere in Belgium, what brewery expansion site are we visiting in  This video? Should be easy for those who have been here or those able to zoom in on the logos in the video. The enormous rows of FVs are 750bbl, 3 batches to fill even with dual brewhouses

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6
Beer Travel / Another find
« on: April 08, 2017, 10:23:30 AM »
Another fund in my father in law's basement. Made me think of Jeff:


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7
Beer Recipes / Water for standard bitter
« on: April 06, 2017, 12:31:38 PM »
Going to be brewing 7 gallons of standard bitter, OG of 1.039 soon to test differences between WLP030 and WLP033 from The Vault. What water profile should I be using for a standard bitter? SRM of 8.8, so I am planning on an Amber profile, just not sure if Full to get the body such a low OG needs, dry to get the bitter presence of a bitter, or balanced to obviously balance the 2. I guess I am leaning towards balanced, any have a better plan than my best guess?

8
Beer Travel / Thank God for Epcot!
« on: March 31, 2017, 02:26:35 PM »

So after 12 hours at Magic Kingdom with no beer to be found, Epcot was such a nice relief! Innis and Gunn, Bass, Unibroue, sake, sake cocktails, etc. Maybe I do like Disney after all. And we just got to America, couple more samples to partake in

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9
Yeast and Fermentation / WLP030 Thames Ale Yeast
« on: March 15, 2017, 10:51:08 AM »
     So last year, I pre-ordered this strain from The Vault, and it is now in production. Delivery is said to be late March to early April. I plan on starting with an ordinary bitter similar to one I made a couple years ago essentially as a smallish starter batch to pitch to Drew's "The Queen's Diamonds" EBW, from Experimental Homebrewing.
     So my first batch is planned for the second week of April. Who has used this yeast, if anyone? What did you make with it, what did you like about it? Mark seemed to be pretty high on this strain back in the day, so I am excited to use it, just looking for suggestions. I have not made many English brews beyond the 2 mentioned above, so what recipes do you all have for something like this?
     From The vault, "Banked back in 2001. Very flocculant strain great for all things English. Great for porters, stouts, ESBs. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains." High flocculation, attenuation from 72%-78%, no temp ranges given. I have emailed them about temps, but that was just a short while ago, no response yet.
     Looking at starting the ordinary bitter with a 60 minute mash at 154°, targeting the top end of the range around 1.039, 28 IBUs from Target, Northdown, and Challenger, dry hopped with EKG. Simple grist of 93.6% Crisp MO and 4.4% C120 (same grist as my previous bitter that turned out to be much higher in OG than planned due to greater than expected efficiency on such a small beer, but a great beer in the end!) That recipe came from someone on here, but I cannot remember who, so I can't give any credit for it, but thanks again.

10
Yeast and Fermentation / 34/70
« on: March 03, 2017, 10:50:26 PM »
So I have 5.75 gallons of Doppelbock at 1.085. I was not able to use my intended yeast due to my lack of brewing, so I'm going to use 34/70. How many packs? I have 5 available, thinking 2, or do I need 3. Beersmith is telling me to use 4. Don't think I'm going that far, but I can be convinced. Its in the chest freezer to get down from 60 to 48 overnight. What are your thoughts for my pitch tomorrow? Thanks in advance.

11
Beer Travel / Hofbrau House Newport
« on: February 25, 2017, 03:09:28 PM »
Getting ready for a family gathering here. Liter of Maerzen and half of doppelbock. Should be a good night!


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12
General Homebrew Discussion / Never a shortage
« on: February 21, 2017, 01:10:24 PM »
Not sure if this should be here or elsewhere... if wrong, please inform me or move. It seems every time I spend some time in the basement at my office working on something, I find a cool old piece of breweriana(think that's the word.) Found this old Burger brewing metal (tin?) Advertising sign/serving plate just hanging out down there.


It's about 18x24 or so and dusty, but still a nice find.

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13
General Homebrew Discussion / Finally got a brew day in
« on: February 16, 2017, 07:08:05 AM »
Last brew day was July 30, so 6+ months of no brewing. Made Martin's dry Irish stout discussed a couple of weeks ago and then on the home page yesterday. In the future, please remind not to brew at night, outside in February, when it's 25-30 degrees out, with a new kettle on a recipe I haven't made before. Yes, I should have known that already. Damn cold made for a long night: long time to heat strike water, not so bad for sparge, and then I must have bumped my regulator getting kettle up to a boil. Got same temp reading twice about 20 minutes apart, so that made it take almost an hour to get to a boil. With the extreme cold, I missed final volume by almost a gallon and OG by 7 points. But at least I got a brew day in!

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14
Beer Travel / Deep Creek, MD
« on: February 09, 2017, 09:53:51 AM »
Traveling to Deep Creek next week for a weekend with friends. We wont likely visit any breweries or have time to hit any bars. I am wondering what interesting brews I can find locally to take to the cabin with us. Really just any great beers I cannot find locally in the Greater Cincinnati area of SE Indiana, SW Ohio, and N Kentucky. What suggestions do you all have?

15
Beer Recipes / Breakside Brewery IPA from Craft Beer and Brewing Magazine
« on: February 07, 2017, 09:43:50 AM »
So this came through email today and I'm sure its in a recent issue, but I am behind on my reading. Has anyone had this IPA? Does this recipe seem close to true? When I punch it into Beersmith 2, with eff set at 65%, it clocks in at 1.086 rather than the stated 1.06. I can't imagine they are suggesting a lower eff than 65% for a posted recipe. Its just a recipe for some time in the future, but any thoughts on the recipe found in the link below?
https://beerandbrewing.com/2JyGwM1k1iEM8aMSqakSS2/article/breakside-brewery-ipa-recipe

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