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Messages - jgourd

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General Homebrew Discussion / Re: Shelf life of a porter
« on: September 22, 2010, 07:37:48 AM »
I've kept porters for years.  No problems.  Live yeast is a great preservative.  So are hops.

All Grain Brewing / Re: Recipe scaling
« on: September 08, 2010, 06:09:44 AM »
It makes sense to me to scale in terms of ingredient percentages.  A recipe that calls for 90% 2-row pale and 10% crystal 60 works for any batch size (the amount you want to collect in your fermenter).  So whether you want to make 5 gals or 10 gals, you still use 90% 2-row pale and 10% crystal 60.  But scaling is inherently dependent upon your batch size (the amount you want to collect in the fermenter), the desired estimated OG, your brewhouse efficiency, and the intricacies of your system (e.g. losses in your system, evaporation rate, etc).

In my system, I lose 0.25 gals due to mash/lauter tun deadspace.  I also lose 0.75 gals due to trub losses (hop absorption and leftover wort in the keggle and counterflow chiller).  I also go with an evaporation rate (in gal/hr) as opposed to percentage since evaporation really has nothing to do with the boil volume but rather with your equipment (surface area, heat source, etc).

In terms of hops and bitterness, IBU calculations are dependent upon the estimated OG and batch size.  If you scale a recipe, the OG will remain the same but the batch size will change.  It becomes simple to change the IBU calculation to estimate the increase (or decrease) in hop amounts.  In then end, whatever you scale your batch size to, you'll scale your hops to.  For our pretty small batch sizes (less than 20 gals), even hops scale linearly.

I can review the calculations if you wish, including a simple way to scale batches by providing OG, batch size, brewhouse efficiency, and ingredient percentages.

Ingredients / Re: IBU confusion
« on: August 31, 2010, 05:57:35 AM »
thank you for such a quick response.  But could you elaborate a little more by what you mean?  In your response, the 50 IBU's you refer to would be different dependent upon the style wouldn't it?  Or am I missing a point here which could be very beneficial and educational to me?  ... cheers!!

Different beer styles have established intervals of IBUs, color, gravity, etc.  But I'm a believer in brewing according to my tastes.  So for example, I might brew an American Pale Ale that has a tad more IBUs than normal and might play into the IPA range.  But that's just a personal choice.  But IBUs are IBUs.  They are strictly determined by the hops and when they are introduced into the kettle (mash hops, first wort hops, sometime during the boil, etc).  Whether you use Rager or Tinseth, I agree that you should figure out what 50 IBUs means to you and your system.  Now I have heard that the Tinseth formula is better for full volume boils and Rager for partial boils.  But I've always used Tinseth personally.

Beer Recipes / Re: Need a recipe for an Oktoberfest AG
« on: July 22, 2010, 01:46:22 PM »
Why not brew the Rocktoberfest recently selected as one of the 2010 Big Brew recipes?  A quick Google search will get you the recipe.

Yeast and Fermentation / Re: stir plate vortex
« on: April 26, 2010, 05:33:36 AM »
After trying and failing to get good results with a HDD magnet, I broke down and bought a pair of neodymium magnets that are roughly the size of watch batteries and rated for 4 lb of lift apiece. Works like a charm now.

The photo is with a 1" stir bar with ring, running at about 6 V.

Ha!  I love your container!  Looks good.

Homebrew Clubs / Re: clubs in Monroe, LA
« on: March 31, 2010, 05:49:16 AM »
The brewpub in Ruston is opening mid-Summer.  I forgot to mention that important fact!

Events / Re: Abita Beer / AHA Rally - Saturday, March 27
« on: March 30, 2010, 05:59:47 AM »
Yes!  Especially the Jockamo DIPA in the cask!

Homebrew Clubs / Re: clubs in Monroe, LA
« on: March 30, 2010, 05:59:16 AM »
There's a new brewpub opening in Ruston, LA (25 minutes West of Monroe), and they're thinking of starting a homebrew club.  I'm also in Ruston and have an unofficial one going; we just get together and brew beer!  And drink it (that's the important part). :D

Events / Re: Abita Beer / AHA Rally - Saturday, March 27
« on: March 26, 2010, 05:24:24 AM »
I'll be there!

Kai - it took a bunch of tries, but here is what he was trying to link

You guys are silly, the beer goes on the INSIDE of the bottle. No reason to clean off, nor to scrape labels.  ;)

+1 on not removing labels.  I love seeing the faces of my buddies when they pop open a Heineken only to find a super-hoppy IPA at 95 IBUs and an intense aroma of Amarillo, Cascade, Centennial, Columbus, and Simcoe.

General Homebrew Discussion / Re: spruce tips
« on: March 24, 2010, 05:44:56 AM »
As a kid living in Canada, we used to have spruce beer.  But not the alcoholic kind.  It's like a root beer in that case.  It was clear like Sprite but cloudy.  Tasted like a Christmas tree.  I've always wanted to try to make some of that stuff.  But no spruce trees in my area I'm afraid.  Louisiana is too hot.

Yeast and Fermentation / Re: stir plate vortex
« on: March 23, 2010, 05:45:45 AM »
What style stir bar are you using? The only thing holding me back from building a stir plate was that I'd have to get a big ol' flask, but if there's one that will stay centered on a convex bottom...

One like this one.

Yeast and Fermentation / Re: stir plate vortex
« on: March 22, 2010, 05:45:15 AM »
I use a 1" stir bar I bought for about $4.  It works great!  I tried a paper clip when testing and it didn't always work; I was worried.  In any event, once I tried the stir bar, all was fine.  I've never had a problem with mine, and I've made 10 starters with it so far.

Yeast and Fermentation / stir plate vortex
« on: February 19, 2010, 01:17:46 PM »
First homemade stir plate in a cigar box.  Cost: $5 (the 1" stir bar).  Computer PSU fan with hard drive magnet.  Powered by another computer PSU converted to a benchtop PSU.  Current output voltage to fan is 7V (10V is too fast; the stir bar spins off).  Does this look like enough vortex for a 2L sample (in a 1gal. jug)?

And this vortex for a 1L sample in a 1L flask?

Making my first yeast starter this afternoon.  Brewing a Green Flash West Coast IPA clone tomorrow.  After that (maybe Sunday or next week or next weekend) it's a Sam Adams Noble Pils clone and a Sam Adams Boston Lager clone.  Currently fermenting is a Ferocious IPA, Harpooned IPA (Harpoon clone), Czech Pilsner (Pilsner Urquell clone), and Clorona (Corona clone).

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