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Messages - dougcogley

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Beer Recipes / raspberry hefeweizen
« on: April 12, 2013, 05:53:36 AM »
I brewed a hefeweizen and wanted to add real raspberries into the secondary.  Friend of mine did this with 5lb strawberries and it was great.  I know raspberries are stronger in taste so I thought of scaling it back to 3lb.  Since the are not in season I picked up 3lb of frozen from whole foods.  I was going to thaw them out then, and then blanch them in boiling water.  Is this a good way to prepare them to add in the secondary?  Also do you agree with 3lb?  I am wondering how to add to the secondary.  Cut them up or puree them in food processor?  Just throw them in and they will sink to the bottom or put in a cheese cloth or similar bag?
Any tips are appreciated.

Ingredients / Re: Hop Identifcaiton
« on: October 10, 2012, 07:24:34 PM »
Here is a link to a photo

Ingredients / Hop Identifcaiton
« on: October 10, 2012, 06:17:18 PM »
Can anyone help me identify hops I received from a friend? I would have attached a photo of the cones and a leave if I could have figured out how to attach it.  I am willing to email a photo or if anyone knows how to add the photo to the forum.

Ingredients / Cocoa Nibs
« on: October 18, 2011, 04:08:13 PM »
I am making a Chocolate Coffee Stout and I will be adding Cocoa Nibs into the secondary fermenter.  We have done this with a previous batch and got the gusher virus.  Does anyone have a recommendation on how to sanitize these to eliminate any contamination issues.  I have read soaking in Vodka...  What about sanitizing with Star San?

I actually just did this for the first time too with a Belgian Double.  It is taking a lot longer to carbonate the beer.  I will never do this method again without pitching a new yeast before bottling.   

Kegging and Bottling / Re: Kegging leak or no leak
« on: May 22, 2011, 06:17:40 PM »
Sorry miss typed...  I tested the beer and its NOT carbonated to my liking.  Should I hear gas entering the kegs every time I hook up the gas?   Do I have leak or is the CO2 being absorbed into the beer?  Sorry for the miss communication.    :-)

Kegging and Bottling / Kegging leak or no leak
« on: May 22, 2011, 04:41:18 PM »
I have pressured tested 3 kegs after a recent purchase and changing all the gaskets.  They all held pressure and I saw no leaks with san star.  Once I added the beer and set to 30psi and then I disconnected all lines and placed the kegs in the frig at 40degrees.  The next day I wanted to see if it held at 30psi by just hooking gas line, to my surprise on each keg I could hear gas entering the kegs only after 12 hours later. This went on for another day, then I dropped down to 10psi, but the same thing is happening.  I tested the beer and its cabonated to my liking.

Is the gas absorbing into the beer or do I have leak?

Kegging and Bottling / Re: Cloudy Beer that was recently kegged
« on: May 20, 2011, 07:51:41 PM »
I'm with you guys that it should be cloudy.  I have a Belgian Wit on draft too and its perfect.  This one I have having trouble with is a German style wheat.  The Wit has a nice color and is cloudy as it should, but the other looks more like Milk that beer.

Kegging and Bottling / Cloudy Beer that was recently kegged
« on: May 20, 2011, 07:02:20 PM »
I just kegged my first beer.  It is a wheat beer.  The first day a force carbonated at 30psi.  Then I was told to roll the keg, so after the first day I rolled with the pressure on, then I continued to run it at 30psi for a second day.  On the third day, turned it down to 10psi.  The frig is at 40degree.  The first couple of beers look like a yeast slurry after running all night in a stir plate.  Tastes great, with good carbonation.  What can I do the clear this beer up.  I have ran 4 12oz beers out already with no change at all.

All Grain Brewing / Re: Mash Out
« on: February 26, 2011, 10:14:19 PM »
Well this is the first kit I purchased from Austin Brewing "corsendonk brown" so I am not sure if the grind was different or not.  My mash tun is using a new blichmann thermometer that is accurate with others that I have.  I aways check it before brew.   I mashed At 150 degrees for 1 hour.  My burner was outside and I just stepped into the kitchen for a minute or so... not long.  Hmmm now I am really stumped as to the root of this issue.  Do you have any other ideas?

All Grain Brewing / Mash Out
« on: February 26, 2011, 09:27:21 PM »
Today I was doing a normal all Grain brewing day and I missed my mash out temp of 168 - 170 degrees, so I added the mash tun onto a burner to raise the temperature.  While doing this I went to grab my spoon to stir the mash and the thermometer read  178 degrees.  I immediately pulled this off the burn and removed the lid, but it was to late.....  I finished the brew day and when I took my OG. It was 12 points off.  I got 1.060 instead of 1.072.  I fly sparge and consistently get 75% efficiency.  Today I got 59%. Could the high mash out temperature have made me miss my the target OG?

All Grain Brewing / Re: Polarware False Bottoms
« on: February 13, 2011, 03:22:50 PM »
Well I brewed a Belgian Strong Ale and with some minor adjustments in BrewSmith This is what I did.
1. Measured how much waster was under the false bottom.  1 gallon to be exact.
2. Changed my preferences in BeerSmith from Liters to Gallons for my mash profile
3. Since this was a single infusion at 149 degree I adjusted the water/grain ratio on that mash schedule to be exactly 1 gallon more than required.  I hit the 149 degrees with out any issues. :-). I recirculated the mash a few times for a consistent temperature. (thanks for the tip)
4. For the mash out, I had to place on a burner I was off a few degrees there but its a work in progress.  I always have some trouble here.  Good thing its in a brew kettle and not a cooler.
The original gravity was 1.083 and perfect for the style and the instructions from Northern Brewer.  I made a hearty starter and injected with wort with oxygen. The primary fermentation was very vigorous.  Now the tough part.....wait for about 4 -6 months. 

Thanks for all the input and help.

All Grain Brewing / Re: Polarware False Bottoms
« on: January 24, 2011, 07:40:21 PM »
Can you tell me where the "water needed" area is in BS?  I know what you mean as the dead space, but I think that is for laudering / sparging and not for mashing.  My concern is I will have water that never touches the grains.  If I add more water my temperature of my mash will be off. If I do not may mash will be thick and will probably get stuck. Northern Brewer suggested changing the grain/water ratio in the mash and recirculating the water under the false bottom.  I was hoping I was not the only one who has ran into this problem. :D

Thanks for the feed back!

All Grain Brewing / Polarware False Bottoms
« on: January 24, 2011, 05:15:08 AM »
I recently got a Polarware false bottom and Blichmann Brewometer  for for my 10 Gallon brew kettle to use a mash tun. Can anyone tell me how to adjust my mash in Beersmith so the mash in calculates correctly with the gallon or so of water that will never touch the mash?  I believe I need to adjust the grain/water ratio in each mash step. Is this correct and if so what should the grain/water radio be?  The default is 1.18.


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