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Messages - BrewinSB

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1
Equipment and Software / Re: Old Fridge For Fermentation Chamber
« on: October 27, 2012, 07:37:32 AM »
Thanks.  I ended up using a diluted bleach mix and wiped the inside down and the gaskets etc.  I was able to get it pretty clean.  It is now acting as my cellar for my aging beers until I need it as a second fermentation chamber.

2
Equipment and Software / Re: Old Fridge For Fermentation Chamber
« on: September 20, 2012, 07:43:20 PM »
ha ha, although I have heard vinegar does work well on mold.  Sounds like is okay as long as I clean it fairly well.  I have just been using my kegerator, but I have a honey blonde ale I will be brewing soon and then I need to get my pumpkin ale going to enter into a competition.  First time I will hopefully have multiple batches fermenting around the same time. 

3
Equipment and Software / Old Fridge For Fermentation Chamber
« on: September 19, 2012, 08:12:13 PM »
So I recently moved into a house that had a fridge left in it.  It still works and all, but we upgraded.  In the meantime we had to put it outside until we could make room in the garage for the old fridge.  I moved it in there tonight and opened it up and there was some mold.  Not a ton, but around some of the gaskets and inside the fridge and freezer.  I wanted to get a temp controller and use it as my spare fermentation chamber when my kegerator is in use as a fermentation chamber.  Is this bad to do if I clean it all out as best I can?  I know almost everything is about sanitation etc., but since it will have a blowoff tube or airlock would it be okay to ferment in the old fridge?

Thanks

-Brady

4
Equipment and Software / Re: New Equipment - What to get?
« on: September 04, 2012, 07:50:54 PM »
So, looks like for the most part the general consensus is more kegs.  I currently ferment in my kegerator with a Johnson Digital Temp Controller.  I have an extra fridge that we will be putting in the garage (fridge on bottom freezer on top).  I want to get a temp controller for that so I can have something fermenting or lagering in there while I have something on tap in my kegerator.  However, we also wanted to somehow rig the freezer part to be able to store my good beers and my wifes good wines in there, yet somehow still be able to use the fridge portion to ferment at a different temp than the freezer may be set at for storing our beers/wine...

I currently have an immersion chiller, but if I got a counterflow or plate chiller, then I have to get a pump etc.

5
Equipment and Software / New Equipment - What to get?
« on: September 04, 2012, 03:21:24 PM »
I wanted to get some input on what my next purchase should be. I have $500 to play with. My equipment list that I currently have is as follows:

1. All the basics
2. Kegerator + temp controller
3. 1-10 gallon SS brew kettle with ball valve
4. 1-5 gallon SS brew kettle
5. Coleman 52 Quart Xtreme cooler as my mash tun
6. 5 gallon corny keg
7. Counterpressure filler
8. 5 gallan & 6.5 gallon glass carboy
9. 2 Bayou Classic burners

I think that is mostly it. Any suggestions?

6
General Homebrew Discussion / Re: Fermenting in a corny keg
« on: March 31, 2012, 10:05:53 AM »
Alright, thanks for the replies.  Looks like I will have to purchase another keg, darn...   :)

Then, maybe this will allow me to have something lagering while I am serving an ale.

7
General Homebrew Discussion / Fermenting in a corny keg
« on: March 30, 2012, 09:25:00 PM »
I know this has been brought up many times and have read up a lot on this topic.  However, I was wondering this..I normally ferment in my carboy and just do a longer primary, cold crash then transfer to the keg.  If I fermented in a corny keg, could I just cold crash it in that keg, push out the trub and other gunk with CO2, then just carb up and serve in that same keg; or would the dip tube just get all clogged?  Anyone every tried this? 

8
Beer Recipes / Re: First Pale Ale Recipe
« on: February 13, 2012, 09:19:48 PM »
True.  I am still learning the different grains, so I wanted to see what others thought about how those grains interplay in the recipe etc.  Only another couple weeks until I can taste.  It's always so difficult waiting.

9
Beer Recipes / First Pale Ale Recipe
« on: February 12, 2012, 11:25:38 AM »
So I just did my third all grain batch last week.  I made a pale ale that I am going to dry hop with some cascade hops I grew last season.  Here is the recipe.  It's already brewed, but any critiques, thoughts etc would be much appreciated.  Happy brewing!

Brady's Pale Ale

Style: American Pale Ale   OG: 1.048   
Type: All Grain   FG: 1.013   
Rating: 0.0   ABV: 4.59 %   
Calories: 157   IBU's: 47.98   
Efficiency: 70 %   Boil Size: 7.75 Gal   
Color:    7.3 SRM     Batch Size: 5.50 Gal   
Boil Time: 60 minutes   
 
Fermentation Steps
Name   Days / Temp
Primary   21 days @ 68.0°F
 
Grains & Adjuncts
Amount   Percentage      Name   Time   Gravity
5.00 ozs    3.03 %      Briess Carapils   60 mins   1.034
8.00 ozs    4.85 %      Biscuit Malt   60 mins   1.036
8.00 ozs    4.85 %      Caramel/Crystal Malt - 40L   60 mins   1.034
1.00 lbs    9.70 %      Briess Vienna Malt   60 mins   1.036
4.00 lbs    38.79 %      Pale Malt (2 Row) US   60 mins   1.036
4.00 lbs    38.79 %      Pale Malt, Maris Otter   60 mins   1.038
 
Hops
Amount   IBU's      Name   Time   AA %
0.25 ozs    0.00      Cascade   0 mins    6.40
0.50 ozs    9.26      Centennial   15 mins   10.30
1.00 ozs    38.72      Columbus (Tomahawk)   30 mins   13.90
1.00 ozs         Cascade   Dry Hop 7 days    5.50
 
Yeasts
Amount   Name   Laboratory / ID
1.00 pkg   California Ale V   White Labs 0051
 
Additions
Amount   Name   Time   Stage
1.00 oz    Whirlfloc Tablet    15 mins    Boil
 
Mash Profile
Medium Body Infusion In   60 min @ 152.0°F
 Add 14.00 qt water @ 166.0°F
Medium Body Infusion In
 Sparge 6.00 qt of 166.0°F water over 10 mins
Medium Body Infusion In
 Sparge 14.00 qt of 166.0°F water over 10 mins
 
Carbonation
Amount   Type   Beer Temp   CO2 Vols
30.8 psi   Force Carbonation   68.0°F   2.70
 
Notes
Made a 1 liter starter and stepped up once. Poured entire starter in.

10
General Homebrew Discussion / Re: Whirlpooling
« on: February 07, 2012, 09:05:01 PM »
Another question.  Are you supposed to do this before or after you chill?  I did it after I chilled it.

Depends on how you're chilling.  If you are using a plate or counterflow chiller, you can whirlpool hot which leaves the hot break and hop material in the boil kettle (and the cold break ends up in the fermentor unless you let it settle out in another vessel or dump it if you have a conical fermentor).

If you are using an immersion chiller, you'll be whirlpooling cold.  I can get a decent trub cone when I whirlpool cold, but the cold break is pretty fine and once the wort level drops below the top of the cone, the cold break tends to slide down towards the wall of the kettle.  A little cold break in the fermentor is no big deal though.

Check out Kai's page on whirlpooling for more info (including an interesting section on whirlpool dynamics): http://braukaiser.com/wiki/index.php?title=Whirlpooling

Hmm.  I have this hooked up (http://morebeer.com/view_product/10072/103792/Kettle_Diverter_for_Boil_Kettle), I wonder if that is disturbing the whirlpool enough to prevent it from forming a trub cone..

11
General Homebrew Discussion / Re: Whirlpooling
« on: February 06, 2012, 08:53:21 PM »
I gave it the best stir I could with my mash paddle.  It all just settled to the bottom flat.  Anyone every used something like this attached to a drill?  http://www.norcalbrewingsolutions.com/store/product201.html

Another question.  Are you supposed to do this before or after you chill?  I did it after I chilled it.

12
General Homebrew Discussion / Re: Whirlpooling
« on: February 04, 2012, 09:38:04 PM »
Any suggestions on how to avoid getting so much trub into the fermentor?  Maybe wrap some steel wool around the pickup tube?

13
General Homebrew Discussion / Whirlpooling
« on: February 04, 2012, 08:34:47 PM »
So I just installed a ball valve and pick up tube on my kettle and had a first run today on a pale ale I brewed.  I thought having the pickup tube would help eliminate some trub and gunk getting into the fermentor.  I cooled it down to 70 and then stirred it to try and get a whirlpool going, put the lid on and let it sit for about 25 mins.  I went to start draining it and as it got towards the end there was no cone of trub in the middle, it was still all spread out on the bottom and I got a ton of gunk in the fermentor.  How do you properly whirlpool without having a pump and some sort of recirculator?   

14
Beer Recipes / Re: Pumpkin Ale
« on: November 17, 2011, 09:19:35 PM »
I made my pumpkin beer with an amber ale recipe and a couple roasted pumpkins added in.
But, instead of doing the spices in the boil, I went with the tincture method which worked very well.  1/2 tsp of fresh grated cinnamon, fresh grated nutmeg and fresh ground all spice with a just a dash of ginger and a little shot of vanilla extract placed in 1/2 cup of vodka.  I let it sit for a day and then added it slowly to kegged beer and tasted until I got the spices I wanted.  I also put in 1 lb of brown sugar in the boil just to try to copy that pie sweetness and it seemed to work well.  Plus I used WLP002 which left some sweetness in the beer.

I also made 10 gals but only spiced 5 and after it has sat for a couple days, I'll have a few tasters give me their opinion and then if the spices need to be adjusted, I can either add more or blend in more beer to reduce the intensity.

When you added your tincture to your keg, was it carbed up already?  I tasted mine and feel it needs a bit more spice, but it has been carbing up for a few days now.  Would I still be able to add a spice tincture?

15
Beer Recipes / Re: Pumpkin Ale
« on: November 16, 2011, 10:01:03 PM »
I kegged my pumpkin ale on 11/16 using the following recipe.
3 lbs Two row
3 lbs Maris Otter
1 lbs Victory
8 oz Cystal 60L
8 oz Rye Malt
3.5 lbs canned pure pumpkin puree (in the mash)
Handful of rice hulls
.25 oz Magnum 60 min
.25 oz Fuggles 30 Min
.25 oz EKG 30 min
1 t. cinnamon (5 min)
1/2 t. allspice (5 min)
1/2 t. ground ginger (5 min)
1/4 t. nutmeg (5 min)
1/4 t. clove (5 min)
WLP002 (1L Starter)

Single infusion mash at 151 (Post-Boil OG:  1.046).  I fermented for 3 weeks at 68 F (FG:  1.011), crash cooled to 40 F for two nights and kegged it. 

I tasted it today (after 2 days of carbonating) and it is still a bit under carbonated as I would expect.  However, I am noticing so far it tastes watery.  Why would this be?

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