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Topics - ANDREW.GROGAN1

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1
All Grain Brewing / Adjusting IBU's
« on: May 18, 2016, 08:58:07 AM »
Is it necessary to adjust the IBU's on my recipe if I undershoot the OG or fermenter volume?   

As best I can tell the IBU calculation in independent of OG but not volume.

If my original recipe gave me the following....

Batch size: 5.5 gallons
Target OG: 1.063
IBU's: 49.9

But I ended up at.....

Batch size: 5 gallons
Target OG: 1.052
IBU's: ?

2
All Grain Brewing / German Hefe Step Mash
« on: April 18, 2016, 08:50:53 AM »
I am going to attempt my first step mash this weekend and wanted to make sure I understand the directions.

Grain bill:

7.4 lbs. (3.4 kg) Weyermann pale wheat malt (2 °L)
1.85 lbs. (0.84 kg) Weyermann Pilsner malt (1.8 °L)
1.85 lbs. (0.84 kg) Weyermann Vienna malt (3.3 °L)
0.53 lbs (0.24 kg) Caramunich® Type III malt (56 °L)

Instructions from the recipe

Dough in at 99 °F (37 °C) with about 2 gallons (~7.5 L) of water. This amounts to a 2:1 liquor to grist ratio. Allow for a 30-minute rest to thoroughly hydrate the grist, then bring the grain bed gradually to the mash-out temperature of 145 °F (63 °C) using a hot-water infusion and direct heat. While ramping up, employ a 20-minute protein and beta-glucan rest at 122 °F (50°C). Give the grain bed a 60-minute rest at 145 °F (63 °C) to allow for thorough starch conversion, then recirculate the first runnings until they are clear and sparge while maintaining a stable grain bed temperature.

How I interpenetrate this

1)  Mash at 99 degrees for 30 minutes with 2 gallons (What kind of rest is this?)
2) 20-minute protein and beta-glucan rest at 122 degrees
3) Sacch’ Rest for 60 minutes at 145 degrees
4) Sparge and proceed as usual

 

3
All Grain Brewing / "Extracty" all grain flavor
« on: March 23, 2016, 05:38:45 AM »
I have done 5 all grain batches and love it.  I recently entered a local homebrew competition just to see how I would score.  In the grand scheme of things I was happy with how I did.  I just got the results back and several judges commented that my beer was “extracty”.  Some used the words “syrupy”. 

I can’t say that I disagree, but what does this mean to my 100% all grain batches?  Where could this flavor be coming from? 

4
Other Fermentables / Bottling Carbing cider
« on: March 15, 2016, 07:50:45 AM »
I did my first batch of cider this fall and I am ready to bottle it.  I have read mixed reviews on whether it's safe to bottle carbonate cider.  Reading a lot about potential bottle bombs.

I was hoping for a pretty fizzy cider so I was thinking about 3.0 volumes.  Is this a recipe for disaster?  If so, what are the alternatives?  I do have a single keg setup but I was hoping to rack a beer into it later this week.   

5
Other Fermentables / White specs on top of cider
« on: March 08, 2016, 01:08:27 PM »
I have had batch of cider sitting in a fermenter for the last 5 months.  The first month was primary and the last 4 have been secondary, to let it settle out.   I didn’t add any sugar or other additives.  Just yeast and pectic enzyme.  I just noticed this morning that there are small white specs developing on the top.  This is my first batch of cider so I’m a little clueless.  Any thoughts on what this is?


upload images free

6
I’m not sure if this is the right section to post this on.  I have seen varying opinions on this.  Can I use the same equipment for regular beers and “funky” beers?  I want to do my first beer with Lacto but I’ve read conflicting reports on sharing the equipment.  Will Star San/Saniclean kill Lacto or do I need to find another method to kill it or do I need to use separate equipment?   

7
General Homebrew Discussion / Whiskey Barrel ageing a beer
« on: February 18, 2016, 02:49:03 PM »
I have been home brewing for about 5 years and I want to try ageing an Imperial stout in a used bourbon/whiskey barrel.  I am looking for some general guidance.

This is the barrel I'm looking to buy for a 10 gallon batch.

http://www.homebrewing.org/Used-15-gallon-Whiskey-Barrel-_p_5960.html

8
Yeast and Fermentation / Primary for 5 weeks?
« on: November 25, 2015, 07:36:36 AM »
This is probably a really stupid question but I tend to severely overthink things like this.  I usually ferment most of my beers in primary for 4 weeks.  Unless I’m truly aging, I don’t worry about secondary. 

I have a beer that has been in primary for 5 weeks.  Do I have any off flavors to worry about?

If not, how long can you keep a beer in primary before you need to worry?

9
Equipment and Software / CO2 build up in ferm chamber
« on: September 20, 2015, 07:32:16 AM »
This is my first time using my ferm chamber.  It's a chest freezer with a temperature controller on it.  I know there has been a large amount of CO2 building up in there because when I open the top on occasion I can feel it in my nose.  Today when I took a gravity reading there was clear signs on CO2 in my beer.  I could tell from the amount of bubbles in it.  I think the build up is causing my beer to absorb some of it.

Do I need to figure out a way to vent the freezer?  Is there any adverse effect on my beer?

10
Yeast and Fermentation / Any harm in cold crashing an ale?
« on: September 20, 2015, 06:05:07 AM »
I just brewed a pumpkin ale 2 weeks ago.  I leave for a week and half long business trip tomorrow and was thinking about transferring it to a secondary and cold crashing to about 38 degrees for the time I'm gone.  Is there any harm in doing this?  Anything to worry about with chill haze?  I am still a little unclear on what exactly causes chill haze.  On a few other forms that I read, there were contradicting opinions  on whether this could cause haze.  I think it more just me misunderstanding.

Thoughts?

11
All Grain Brewing / Protein rest necessary?
« on: September 01, 2015, 12:41:23 PM »
So my brother who has never brewed asked me if I would help him make a batch.  I told him to pick out a simple kit and I would help.  He picked out a kit that has an optional protein rest.  Having only done a handful of all grain batched myself, I have never done a protein rest.  I have a 10 gallon igloo cooler mash tun. 

Is this even needed and if so, what's the easiest way to accomplish this with a cooler mash tun?

The mash bill:

5 lbs Weyermann Pale Wheat
3 lbs Malteries Franco–Belges Pilsen Malt

12
Yeast and Fermentation / Stater without a stir plate
« on: August 24, 2015, 07:07:42 AM »
I am planning on brewing a pumpkin Ale this weekend with an OG of 1.057.  I am planning on using Wyeast 1450, Denny’s favorite.  I have never used this yeast before and was planning on making a starter.  I was just going to make one and give it a swirl every time I walk by, as I do not have a stir plate.  I’ve used this method before on a beer with lower OG and it seemed to be fine.

Does anyone have any advice working with this yeast and doing the starter without a stir plate?

13
All Grain Brewing / British Caramalt (34.0 SRM) substitute
« on: August 18, 2015, 11:18:00 AM »
I am new to all grain and working on my second recipe.  Using another recipe I found as a guide and it calls for a pound of British Caramalt (34.0 SRM).  I am having a hard time finding this.  Is there a more available substitute? 

14
Equipment and Software / Thermometer probe length
« on: August 12, 2015, 10:29:17 AM »
I just switched to all grain and had a question.  I am using a 10 gallon igloo cooler setup and I'm ready to invest in a decent thermometer.  I like the thermapen because of its compact size.  The question I have is...How much difference is there between the temperature at the top of the grain bed to the bottom?  I feel like I would need a probe longer then the 4.5" one that the termapen has?  Wouldn't I want to take a reading in the middle of the grain bed?  In a larger batch that would be further down then 4.5"

15
All Grain Brewing / Are my grains still good?
« on: May 10, 2015, 10:55:57 AM »
I have a recipe kit that came with my recently purchased all grain kit.  The kit was bough mid January

They are milled, have been stored at 70-75 loose in a non vacuum sealed bag.


Still good to use or should I toss them?

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