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Messages - foxbrew

Pages: [1] 2
1
Beer Recipes / Re: Need Help with Water Profile
« on: October 25, 2018, 04:15:12 AM »
Thanks again!

2
Beer Recipes / Re: Need Help with Water Profile
« on: October 24, 2018, 08:20:26 PM »
hey jjefers09 - thank you as well.  i know it's a big "ask" to have someone run the numbers for me, but i appreciate your time.  i've been playing with brunwater quite a bit the past few days, and i'm feeling better about it ... i just have some more learning to do.

i also appreciate your recipe suggestion.  i'll take another look at the one i put together and likely make a few changes. 

i do have one question for you ... how were you able to get your bicarbonate levels so low with a pH of 5.2-5.3.  When i'm moving numbers around in brunwater, i feel like i can get everything pretty close to where i want it except for my pH.  when i add some baking soda to raise the pH, obviously the bicarbonate #s start getting far away from my target #.

i know this is a noob question, but i keep getting stumped.

thanks.

3
Beer Recipes / Re: Need Help with Water Profile
« on: October 23, 2018, 05:30:26 PM »
Thank you, Richard.  I really appreciate you taking the time to do this.  I've been playing around with the numbers for the Munich (boiled) profile, and it seemed like no matter what combination of numbers I used, something was always getting thrown way off.  Being new to Bru'n Water, I'm fairly confident that I'm not filling out every necessary piece.  I think I'm understanding the basics, but as you know, a little mistake/oversight can have a pretty big impact on the overall water profile.  Anyway, I like your approach of using something similar to the Amber Full profile, and I think this will be the direction I head.

Again, thanks.

4
Beer Recipes / Need Help with Water Profile
« on: October 22, 2018, 10:14:41 PM »
Hey all.  I have a favor to ask.  I'm brewing a Munich Dunkel this weekend, and I have been pulling my hair out trying to figure out Bru'n Water.  I can tell that it's an amazing resource ... once you figure out how to use it.  I'm going to keep doing my research and learn this program if it kills me, unfortunately it's not gonna happen before this weekend. 

If anyone has the time and wouldn't mind helping me out with my water profile, I would greatly (!!) appreciate it.   

This is a 5.75 gallon batch using only RO water.

7 lb, 8 oz Munich (9 SRM)
2 lb Munich (20 SRM)
1 lb, 8 oz Pils (2 SRM)
8 oz Caramunich (56 SRM)
4 oz Carafa II (412 SRM)

Mash - 3.8 G
Sparge 6.25 G

Thank you for any and all suggestions!

5
Equipment and Software / Thermoprobe Wire Protection
« on: July 07, 2015, 03:26:45 PM »
Hey All -

I was hoping someone out there may have some experience with this and could offer a suggestion/point in the right direction. I currently have a single tier/3 burner system (Brutus 10) with wires that plug into thermowells near the output of each kettle. On more than one occasion, I've gotten the thermoprobe wires too close to the heat and ended up melting part of the rubber/pvc insulation protecting the wire. To solve the problem, I was thinking about adding some sort of wire/cable protection around each thermoprobe wire.

I found this page on McMaster-Carr and it appears to be exactly what I need ... I'm just not sure which one to get:  www.mcmaster.com/#standard-cable-sleeving/=xy72ab

Any suggestions?  Anyone with personal experience?  I'd appreciate any input. Thanks in advance.


6
All Grain Brewing / Re: False Bottom
« on: September 04, 2014, 05:11:44 AM »
I have a 90 degree elbow pointing straight down under my FB ... It gets pretty close to the bottom. I think??? it's good enough ...

7
All Grain Brewing / Re: False Bottom
« on: September 01, 2014, 06:47:58 PM »
Thanks guys. I'll adjust my volumes on my next brew and see if that makes a difference. Appreciate your feedback.

8
All Grain Brewing / False Bottom
« on: September 01, 2014, 02:32:09 AM »
Hey all.  Been searching the site, but can't seem to find a previous conversation to answer my question.  I have a false bottom in my MT that requires about 1.5 gallons of water to fill the dead space below. When I drain out my MT, I leave behind about .5 gallons of wort. My question is how should I calculate strike water and sparge water amounts? 

What I've been doing in the past is just adding 1.5 gallons of water to whatever my the recipe calls for (so I don't mess with the grain/water ratio during mashing). However my efficiency seems consistently low, and I'm starting to think it could be related to this.

Should I not be adding that extra 1.5 gallons?  Any advice/direction would be greatly appreciated.

Also, I have beersmith, but I'm not sure how to account for these numbers. I was just clicking on the "account for dead space" button, but I'm pretty sure that's not solving my problem ...


9
Beer Recipes / Re: dubbel feedback
« on: February 18, 2014, 03:01:39 AM »
so you've convinced me to cut out a lot of the specialty grains and try the candy syrup, but now i just need suggestions on how much syrup.  are you guys just adding 1 pound, or more?  i've seen some people suggesting 2 pounds … that sounds like a lot!

and 90 or 180?  or both???

thanks again

10
Beer Recipes / Re: dubbel feedback
« on: February 17, 2014, 04:45:22 PM »
you guys are awesome.  thank you!

11
Beer Recipes / dubbel feedback
« on: February 17, 2014, 04:37:33 AM »
hey all - first, thanks to those who offered suggestions about my previous pale extract recipe.  i was trying to help out a friend, and because of your helpful feedback, i tweaked the recipe a bit and hopefully put together a tasty pale.  we'll see in a few weeks!

i was hoping you could give me a little input on a dubbel recipe i put together.  i looked at several different recipes, and tried to find a balance between all of them (this has been my strategy recently, as i still don't feel comfortable creating a recipe completely on my own).  any (ANY!) feedback is appreciated … trying to make my wife happy with this one!

(5.5 GAL)

11 lbs Belgium 2 Row Pale
12 oz Caramunich
12 oz Special B
8 oz Biscuit Malt
8 oz Wheat Malt
4 oz Carafa I
1 lb Candi Sugar

1 oz Styrian Goldings - 60 min
.5 oz Hallertauer Hersbrucker - 20 min
.5 oz Hallertauer Hersbrucker - 5 min
Abbey Ale Yeast (WLP 530)

thanks in advance.  this forum is the best.

brent

12
Beer Recipes / Pale Ale Feedback
« on: February 13, 2014, 05:10:13 AM »
Just put together an extract recipe for an American Pale. I'm still a little green when it comes to making my own recipes, so I'd appreciate any feedback.  Looking for a clean, super drinkable pale (like Sierra Nevada). Thanks in advance.

11 gallons

16 lbs Pale LME
1 lb. Crystal 10L (steeping grains)
15 oz. Pilsner LME
15 oz. wheat LME

1.75 oz. horizon (60 min)
.5 oz. cascade (10 min)
.5 oz. centennial (10 min)
1 oz. cascade (flameout)
1 oz centennial (flameout)

Est. OG - 1.056
Est. FG - 1.014
60 min boil


13
Equipment and Software / Re: thermoprobe replacement
« on: November 13, 2013, 06:34:15 PM »
thanks guys … i'll look into both of these.  appreciate the input!

14
Equipment and Software / thermoprobe replacement
« on: November 12, 2013, 04:46:04 AM »
hey all -

i'm looking to replace the 2 thermoprobes that i'm currently using on my brew system, but i'm having a difficult time locating exactly what i'm looking for.  both of the sensors sit in thermowells and lead (via 5 ft wire) to a set of Love temperature controllers.  the wires are simply protected by a thin rubber insulation (similar to standard low voltage wires), but they keep getting burned/melted by the nearby burner.

i'm looking to get similar thermoprobes, but protected by some sort of flexible sheathing/jacket that will protect it from the nearby flames.  any suggestions (part numbers, retailers, etc)?  does such a thing even exist?

thanks in advance … appreciate your help!

15
Ingredients / Dry Hopping
« on: November 02, 2013, 11:57:14 PM »
hey all -

i just brewed an IPA that calls for 2 ounces of Cascade hops after 7 days in the primary.  the recipe i was using was for a 5 gallon batch, but i ended up doubling the recipe to 10 gallons.  can i just add 4 ounces of hops, or is it more complicated than that?  i know that doubling a recipe isn't always as simple as just doubling the malt/hop bill...

thanks for your help.

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