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Topics - dano14041

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Kegging and Bottling / Leaks suck!
« on: August 31, 2011, 12:25:02 AM »
I kegged a beer and hooked it up to the gas in my kegerator. I checked tonight to see what pressure I had set it at and all the gauges were all at 0.  :o

Just Damn!

Had to vent! Now back to your regularly scheduled forum.

All Grain Brewing / Missing Mash Temps
« on: August 29, 2011, 03:42:03 PM »
Not saying I did this...  :-X but, say you had a mash schedule of 122F for 30 min, 145F for 15 min, and 154F for 45 min have?

The 122F is the protein rest (unnecessary, but sometimes just fun to do)
The 154F is scarification rest, hopefully for a medium body.
What effect would the 145F rest have? Just a beta-amalayse rest so maybe more fermentable wort?


Beer Recipes / Red Rye recipe help please!
« on: August 23, 2011, 02:51:59 PM »
I am brewing some beer for an event in late Sept. The temperature range for that time of year is anywhere from 60 - 100F, so I have made a blonde ale in case it is hot, and I am thinking of making a rye ale for something more fall like.

The recipe I have so far is:

10 lbs Pale Malt
4 lbs Rye Malt
0.5 lbs Carared
1.5 lbs Caramel wheat

Magnum for bittering
Pearle for flavor
Cascade, Citra, or Amarillo for aroma and dry hop. (undecided really)

Edited to add: For yeast I was thinking either WY1450 or WY1056.

I haven't figured out the amount of hops yet.

I have never used the caramel wheat, but I wanted to add some wheat for better head retention and something to help with the red color. I saw the caramel wheat and thought it might fit the bill.

Thank you in advance for all suggestion and critiques!

All Grain Brewing / Desiccants and grain storage
« on: August 17, 2011, 01:42:20 PM »
Has anyone tried using desiccants for moisture control when storing grain in plastic/rubber containers in humid environments? Were the results great/good/alright/bad?


Beer Recipes / Raspberry Chipotle Ale
« on: August 15, 2011, 06:47:17 PM »
I am trying to come up with a recipe for a Raspberry Chipotle beer. Unfortunately, I haven't had much time to research, so I am turning to the wisdom of the forum.

What beer/style would be a good backbone?

Thanks for you advice!

Kegging and Bottling / Too short or too long?
« on: June 29, 2011, 03:31:06 PM »
I am getting excessive foam from two of my taps. I know that the first pour will be foamy because of the tap being warm, but after that it should be a good pour.
I am away from my reference material and am having a brain fart. Is excess foam from too short or too long a line?


Beer Recipes / Saison Recipe, please help
« on: June 25, 2011, 02:38:33 AM »
I am looking to brew the  McKenzie's Saison Vautour clone from the current issue of BYO.

9 lbs Pilsner malt
2 lbs Rye malt
0.5 lbs soft blond candi sugar
1.3 oz Hallertau Tradition 4% (60 min)
0.35 oz Hallertau Tradition 4% (15 min)
0.35 oz Hallertau Tradition 4% (5 min)
0.25 oz East Kent Goldings hops (15 min)
0.25 oz East Kent Goldings hops (5 min)
White Labs QLP566 (Belgian Saison II)

The estimated SRM is 4. I was wondering if I could sub 1 lb Carared for 1 lb of Pilsner without affecting the taste and characteristic of the Saison?

Yeast and Fermentation / Wyeast 2565 Kolsch
« on: June 18, 2011, 03:02:37 AM »
I have used WY2565 on two batches of Kolsch. and the krausen didn't drop on either of them until I cold crashed them. Is this normal for this yeast?


Beer Recipes / Gruit Help
« on: June 05, 2011, 01:05:44 AM »
I am going to make a 1 gal experimental batch of Gruit. The recipe I found is:
Grain bill
    13 pounds / 6 Kg english pale malt
    4 pounds / 2 Kg crystal malt
    3 pounds / 1.3 Kg German pilsner malt (roasted at 350°F / 175°C for 20min)
    2 pounds / 1 Kg German Munich malt

    2 onces / 50-60g of Yarrow
    2 onces / 50-60g of Wild rosemary
    2 onces / 50-60g of Bog myrtle
    1/2 Whirlfloc tab
Perform saccharification rest for 85 minutes at 156°F / 70°C.
Mash out for 10 minutes at 165°F / 74°C.
Sparge with 6 gallons / 23L at 170°F / 76°C.
Collect wort into brew kettle and boil for 30 minutes before adding gruit herbs.
Add 1 once / 28g of each of each herb for a 30 minute boil.
Strain and cool to 70°F / 21°C, pour in fermenter and add yeast.
Hang the remaining 1 once / 28g of each herb in a muslin bag in the fermenter.
Ferment until complete, siphon into bottles, prime and cap.

This beer is modeled on a Scottish Ale. The taste balances quite well between the maltiness, alcohol and gruit herbs. Be sure not to boil all herbs as delicate aromatics and properties will be lost in the process.

Any suggestions for the Crystal? for some reason I was thinking 120L, but that makes a very dark beer. (35.5 SRM)
Any other suggestions?

I plan on making a few versions to see which I like best for a comp.


Equipment and Software / Plato/Brix and Beersmith
« on: June 03, 2011, 05:40:38 PM »
Does anyone use Plato in Beersmith?

I bought a refractometer (the one with the brix scale only) and am using it along with Morebeers spreadsheet to track the gravity of my last brew. I have also been taking a reading with a hydrometer. So far the reading in the spreadsheet and the hydrometer have matched, but when I switch measurements in Beersmith, the program tells me that the final gravity estimate much lower than the brix reading I am getting with the refactometer. Is this because Beersmith doesn't account for the alcohol but the spreadsheet does?


Yeast and Fermentation / Dry substitute for WY1028
« on: May 23, 2011, 05:56:58 PM »
I am going to do an experimental batch (1 gal) of gruit. The recipe I found for a basic gruit calls for WY1028 London Ale. Can anyone recommend a dry yeast alternative or a good dry yeast to use on a gruit?


Equipment and Software / Suggestions for a new burner.
« on: May 21, 2011, 10:19:27 PM »
While brewing today, i decided I needed a new burner. The one I have was doing alright with the 7.5 gal aluminum pot, but is really struggling with the new 15.5 gal SS kettle.

I am thinking of either or

Right now I am leaning toward the Blichmann because it can be converted to natural gas if I so desire.

Any one with any experience with either of these? Pros? Cons?


Beer Recipes / Help with Kolsch mash schedule
« on: May 16, 2011, 09:07:39 PM »
I am planning on doing an experiment over the next two brew sessions. I am going to make a Kolsch first with a step mash and then with a single infusion-batch sparge.

The recipe is:

8.13 lbs Bel Pilsner
6.9 oz Vienna Malt
1.58 oz Hallertauer Mittelfrueh 60 min
Whirlfloc 5 min

90 min boil

Wyeast 2565 Kolsch yeast (starter for first batch, re-pitch slurry for second batch.)

Step Mash:
131 F 15 Min
144 F 45 Min
158 F 15 Min
168 F Mash out (10 Min)

All steps will be done with water additions (I haven't calculated the amount needed for each step yet)

Single Infusion-Batch sparge:
Infuse with 5 gal to acheive 149 F, hold for 90 Min.
Sparge with 3.42 gal of 170 F Water.

Pre-boil: 8.40 gal Gravity: 1.037
Ending volume: 5.25 gal OG 1.048
FG 1.012

Ferment for 14 days at 60 F (around 55 F ambient, but will adjust as needed.)
Cold crash at 32 F for 24 hours, keg, and lager for 2 - 4 weeks at 40 F.

My questions are:
- Does the step infusion look OK, or do I need to adjust it? Will the water additions make a big difference over a direct fired Mash?
- What kind of water profile should I use? My water profile is here: The water is supposed to be good for Pale Ales.
- Should I use my water (carbon filtered) or start with RO and add some salts?

I am trying to see if I can detect any difference between the two types of mash techniques.

Thanks for any and all help!

General Homebrew Discussion / Blowing CO2 into bottles and carboys
« on: May 03, 2011, 02:36:36 PM »
What set up do you use to blow CO2 into bottles and carboys?

I was thinking of using a cobra tap on a pressurized keg, which should work since CO2 is heavier than air.


General Homebrew Discussion / Can you get rid of fusels?
« on: April 28, 2011, 07:17:19 PM »
Apparently, I let my last batch of Oatmeal Stout ferment too warm. I kegged it and started carbonating it on 3/27/11; on 4/3/11 I pulled a sample and it had a sharp alcohol/solvent finish. I figured it was too young and let it sit in the fridge (40F) for a few more weeks. I pulled a sample off last night, 4/27/11, and it still has the sharp alcohol/solvent finish.

From everything I have read, I think this is fusels; and they are formed from fermenting too warm, so I must  have let it ferment too warm.

10 lb 2-row Pale Malt
0.5 lb Special B
0.5 lb Chocolate Malt
0.25 lb Roasted Barley
0.5 lb Flaked Oats
1 oz Cascade 90 min
1 oz Cascade 60 min
1 oz Cascade 30 min
1 oz Cascade 0 min
Irish Moss
Wyeast 1084 Irish Ale (yeast cake from an Irish Red)

Single Infusion Batch Sparge with equal runnings.
90 min Boil

Chilled the wort to 59/60 degrees before racking onto the yeast cake.

Put bucket into the Fermentation fridge with an ambient temp set to 64F for 2 weeks.

I was busy at work so I didn't keep a very good eye on this batch, just made sure the fermentation started then ignored it until ready to keg it. I was doing some work on my house in the same area and it is possible that the plug for the fridge got jiggled loose, but I don't really recall.

Anyway, all of that to get to the question in the subject line.
Now that I have the fusels, can I get rid of them? Will it age out?

Any suggestions and comments are appreciated!

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