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Topics - darvyle

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Everyone,

I'm looking to try partigyle style brewing.  What i was thinking about was making a 5 gallon barley wine and then a 10 gallon session beer or ale.  I wanted to know how i should calculate efficiencies and OG of both brews before hand so i know how much grain to buy.  Anyone have a good book i should purchase or online resource i should know about that would help?

Thank you,

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Equipment and Software / what mill would you recommend?
« on: June 29, 2011, 06:22:28 AM »
I'm in the market for a Mill to add to my all grain setup.  I've been reading about The Barley Crusher and Monster Mill.  Does anyone have any feelings either way?  Thanks for your input.

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Everyone,

I'm going to submit my first beer in a local home brewing competition and i was hoping you guys would have some tips or things i should look out for that might help a first timers chances for being noticed.  I'm submitting an IPA I created.

some questions I have are.

1. Should I naturally carbonate or force carbonate in a keg then transfer? I would think the spent yeast at the bottom of the bottle would not be good and cloud my beer so force carbonation and then transfer to bottles the day of the event.

2. Should I look into creating some labels for my bottles help them get noticed?

3. What is the best way to transport them?  This is a local competition so i will be attending in person.  I have a small cooler that hold a 6 pack perfectly, I was thinking about using that.

4. Any other tips you might have for any first time competitor?

Thank you,
Michael

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Beer Recipes / Karl Strauss Red Trolley Ale Clone recipe - Wanted
« on: May 05, 2011, 12:13:37 PM »
Everyone,

I have some family visiting from California and I found out that they like Karl Strauss's Red Trolley Ale.  I did a search of the internets and came up with 1 partial mash recipe.   I'm not sure if this one recipe is any good or not.   Anyone have any input or another recipe that they know is any good?

3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 30.0 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.0 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.5 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.5 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.0 %

1.00 oz Williamette [5.50%] (60 min) Hops 11.4 IBU
1.00 oz Williamette [5.50%] (15 min) Hops 5.1 IBU
1.00 oz Williamette [5.50%] (5 min) Hops 2.0 IBU

1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Thank you,
Michael

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Kegging and Bottling / priming with Fruit
« on: April 25, 2011, 07:44:17 AM »
I'm looking to make a Blueberry wheat, I do plan on kegging and bottling some.  I was thinking about using fruit puree for priming the bottles.  Has anyone used fruit puree as priming sugar in bottles?  Anyone know if i'm going to make more work for myself then i need to? 

Thanks,
Michael

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Beer Recipes / Need Rogue St. Red Recipe
« on: February 14, 2011, 11:44:50 AM »
Anyone have a copy of this recipe.  From what I've been reading there is a fairly newer (newer meaning a couple of years) version that has a few additions of centennial hops among others.  I'd like to give this version of the recipe a try.  Thanks

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Classifieds / Wanted - Upgrading to 10 gallon batches and all grain
« on: November 22, 2010, 06:43:19 AM »
I'm looking to upgrade from my 5 gallon extract setup to 10 gallon all grain.  These are things I'm looking for if you have any and live in the Philadelphia, PA area send me a PM with a Pic of the item you are willing to sell we can haggle over price.

15-20 gallon Pot
Mash Tun - I like bigger beers (as denny says life starts 60... 1.060)
Grain Mill - Something that i can attach my drill to for quick milling
Burner w/stand - I'm thinking i need something in the 200k btu and my 55k burner won't cut the mustard

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Kegging and Bottling / Barley wine should i Bottle or Keg
« on: November 22, 2010, 06:15:35 AM »
A buddy and I made a barley wine a few weeks back and I'm torn if i should bottle or keg my half?  I'm leaning towards bottling for 2 reasons.  first I'll free up a spot in my Keezer to drink other beer and secondly if it is on tap I'll be temped to have a drink more often then not to taste it.  If i bottle I can stick it in a corner and rely on the out of sight out of mind rule to keep it around for a while. 

Are there any advantages to keeping it in a keg over bottling?

Thanks for your input,

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General Homebrew Discussion / Burners for 10 gal batches
« on: November 10, 2010, 06:39:33 PM »
Hello everyone,

I'm looking to upgrade my system from 5 gallon batches to 10 gallon batches.  I currently own a http://www.bayouclassicdepot.com/3066a_turkey_fryer_kit.htm that is rated at 55,000 BTU.  Since I'm upgrading the size of my boils i'm thinking that i'm going to need more BTU so that I'm not waiting forever to bring to a boil.

after some searching i've been able to find burners that put out about 55k-80k BTUs and then +200k.  the +200k ones come with quite a variety of warning labels on them that makes me nervous.  What BTU burner should i be looking at to make sure I'm at a boil in ~30 mins?

Are my expectations of a boil at 30 mins realistic?

Thanks for your input.

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Other Fermentables / Cleaning fruit to add to beer
« on: July 20, 2010, 07:27:14 AM »
I'm making a Blackberry Ale and I'm going to be getting some local blackberries from a farmer.  My recipe calls for me to add the berries after primary fermentation has completed.  What is recommended process for cleaning the fruit before i start mashing them and adding them to the mix?

Thanks

11
Equipment and Software / Removing Scorch Marks from inside the pot
« on: May 24, 2010, 06:32:15 AM »
Long story short, I forgot to mix my LME before i turned on my burner and now my Blond Ale looks more like a Brunette Ale.  What is the best way to get the burn marks off of the inside of my brew pot?  Good old fashion elbow grease is working but taking quite a long time.  Should i be in the market for a new pot?

Thanks,

12
Equipment and Software / Purchase Used Electronic parts for brewing
« on: May 13, 2010, 08:48:40 AM »
I'm looking to setup a brew stand with my move to all grain, I was originally looking at a 3 tier design and using gravity to help move liquids around.  Unfortunately the space I’m going to be working/storing is not large enough handle the height.  So I’m looking at the possibility of creating a single or double tier system with a pump or 2.  I'd like to wire up a console for controlling any electronics I may have.  I’m having trouble finding some electronic swap fairs or stores in the Philadelphia, PA and surrounding areas.  Anyone know of a place that I can buy used electronics so I can get switches/dials etc for cheap?

I’m looking to embellish a bit on this project, the young kids in the neighborhood look in amazement at my back yard when I’m brewing.  I figured it might be fun to add some non critical components giving it a mad scientists’ look and feel.

Thank you,

13
Other Fermentables / Carbonated Wine - Help me find out what i did wrong.
« on: January 26, 2010, 11:31:20 AM »
Hello, I recently created some wine from a kit and after I opened a few bottles i noticed a very slight hint of carbonation.   After some thought I'v come to the conclusion that i may not have de-gassed the wine very well but I'd like a second opinion.  I made sure that the specific gravity was below 1.000, if memory serves me mine was at .996 when I bottled.  I'v opened 3 of the 30 bottles and they were all the same, very slight carbonation.  The thing that leads me to believe i might not of de-gassed very well was that all my knowledge of beer and how oxygen is bad for it cause me not to de-gas very well and at the bottom of all the opened bottles of wine there was no sludge.  The no sludge leads me to believe that no yeast was alive in the bottling process to produce any CO2.

Do i need to worry about oxygen coming in contact with fermented wine like I do with beer?

Is there another reason why my wine might of had some carbonation?

Thanks for the input, I'd like to try wine making again but i want to get a handle on this carbonation issue first.

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General Homebrew Discussion / Preparing for the switich to all grain
« on: January 08, 2010, 04:52:41 PM »
Hello everyone, I've been lurking on the forums for a bit and I've got a few questions for the masses. I'm looking to make the switch to all grain brewing but I'm not sure what equipment might be best or exactly what i need.

I need a cooler to convert into a mash tun and I'm not sure of the exact size or style that might work best. I like a range of beer so I'd like to be able big and session beers, If i had to lean in a direction i make more big beers then session beers.  should I go rectangular or cylindrical?  I'm going to make the conversion to brewing 10 gallon batches when i go all grain.

Scales. I'm going to need a good scale to weigh out my grains, any suggestions on a quality scale?

Mills. what should I look for in a mill?

Storage for grain, my basement is on the damp side so I'm leaning towards getting something that is air and moisture tight.  Any suggestions on good containers?  Anything i should do to prepare my grain before it goes into storage?  I've heard things like freezing it or flushing the grain with CO2.

I'm going to use my existing pot to heat water for mashing/sparging the grains.  getting a new pot for the conversion to 10 gallon batches.  Is there anything I'm missing?

Are there any pieces of equipment that you wish you had when you made the switch to all grain that i might want to look into?

Thanks for your feedback.

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