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Messages - richt

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General Homebrew Discussion / Re: BIB Question
« on: July 04, 2011, 02:26:35 PM »
In the 15 or so BIAB batches I've done, I have ranged between 78 and 85% efficiency, much better than my batch sparge setup.  I don't bother with a sparge or any of that, pull the bag, loop the drawstring on the hook I installed above my kettle and fire up the burner.  While I'm measuring my hops the wort is coming to a boil. 

To the OP, if you're concerned about lower efficiency, you should try brewing a batch you're familiar with but do it BIAB style an compare your numbers.  I think you'll be surprised.

General Homebrew Discussion / Re: Is a good, low ABV IPA possible?
« on: June 29, 2010, 03:40:39 PM »
I usually have a super hoppy APA on tap at my house.  One way I go about brewing it is using all Munich malt for a nice malty backbone that makes it seem bigger than the 1.040-1.050 beer but still finishes dry, then add around 20-30 IBUs of a clean bittering hop at 60 minutes, then pile on the hops at 10 and flameout, and more in the keg.  For a 10 gallon batch I use between 8-12 ounces of hops in the boil.  I've entered variations of this beer as an APA and both times it didn't score well, but next time I might enter as an IPA or Specialty, or I might just drink it myself.  A hophead's session beer!

The Pub / Re: AHA Conference
« on: June 13, 2010, 08:16:35 PM »
I'll be there, plus I'm pouring beer with my club (Rochester Area Zymurgy Enthusiasts) at club night and a shift in the hospitality suite.  Denny, I'll have your base beer from the BVIP aged on oak cubes for a few months on hand.

Kegging and Bottling / Re: Kegging Advice - Am I crazy for offering?
« on: March 04, 2010, 04:13:35 AM »
You can get a two keg setup from Midwest Supplies that will allow you to serve at two different pressures for $200.  That includes kegs, CO2 tank, picnic taps, and lines.  Just sayin...

Yeast and Fermentation / Re: What to expect from cultured dregs of Orval?
« on: February 11, 2010, 03:18:16 AM »
Would adding dregs to a Belgian Golden Strong that has already dropped to 1.005 be successful?  It's been in secondary for a few months and I've been tempted to add some bugs.  Picking up some Orval wouldn't hurt either.

Yeast and Fermentation / Re: Bug brewers, please help me brainstorm
« on: January 20, 2010, 07:56:20 PM »
Mikey, for the sour part of the batch I was thinking of just a 2 gallon batch of unhopped wort that I would sour, and then a gallon would go into each of the 2 kegs that come out of the main batch.

This is some good information, keep it coming!

Yeast and Fermentation / Bug brewers, please help me brainstorm
« on: January 20, 2010, 02:48:49 PM »
I'm starting to plan out a saison that I was going to brew once spring is on the way. I brew 10 gallon AG batches and I'm hoping to branch out a bit. I was planning on splitting the batch in half like always. Half of the batch would get either 3711 or the North Coast Le Merle yeast if I can get my hands on it and grow it. Anybody have success with that strain?

For the other half, I was hoping to go straight Brett on it. Does anybody have any suggestions on which strain I should use?  I was thinking about Brett C.  About how long would it take for an all Brett beer to ferment out? Any other advice from those of you who have done it? For the record, I know that I need to pick up a copy of Wild Brews, I definitely will do that in the next couple of weeks as part of the planning process. I already own and have read Farmhouse Ales and Wild Brews.

Another thing that I wanted to do with this batch is introduce a bit of sourness, along the lines of New Glarus Unplugged Imperial Saison. I don't want this to be a sour beer per se, but I think that a bit of refreshing sourness would be pretty nice in a beer like this. One idea I had was to either take 2 gallons of the wort and add some lactobacillus culture and then blend this in to the fermented beer at kegging time.  If I did a small batch like this how long would it take to sour?  Would I need to ferment with yeast first and then add the lacto?   Is this something I would need to do a couple of months before I brew the rest of the batch?  Other things I've considered are doing a sour mash with part of the grist.  The thought has crossed my mind to use some acid malt as well.   What do you think would be the best way to add a bit of sourness to the beer?

I know there are some experienced brewers on here that use lots of bugs, any help on this brainstorm would be greatly appreciated.

General Homebrew Discussion / Re: NHC Hotel Nearly Full
« on: January 14, 2010, 12:59:05 AM »
When is the banquet?  I'm trying to decide if I should book for 3 nights or just 2.

General Homebrew Discussion / Re: 1/2 barrel to boiling pot conversion
« on: January 05, 2010, 08:09:15 PM »
A Dremel with a grinding attachment works well for cleaning up the rough edges.

So does an angle grinder  ;)

General Homebrew Discussion / Re: aspirations
« on: January 05, 2010, 08:07:19 PM »
There is something to be said about it being just a hobby. You don't have to do it and you can set your own pace. The only way I can see myself brewing for living is if a lot of things are paid and I don't need to make much money. I'm not much of a risk taker. So going out on a limb and opening a brewing business is out of the question for me.


Same here.

General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 05, 2010, 08:02:26 PM »
Right around 150 gallons.  Mostly 10 gallon batches.

General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 05, 2010, 07:57:24 PM »
1.  Improve my efficiency
2.  get a mill and start buying in bulk
3.  Streamline my brewcart
4.  Start messing with bugs
5.  Enter more comps

I didn't do anything real creative or experimental compared to some of you guys, but I did finally go AG this fall, so that was a big change.  Probably the most interesting beer and beer I am proudest of would be my first AG, an all Munich malt and Summit hopped APA.  It was supposed to be an IPA with tons of hop aroma and flavor, but I massively undershot my gravity and ended up with an APA gravity.  The result was outstanding.  This turned into a hugely hoppy beer that wasn't excessively bitter so it was still very sessionable.  I think the OG was around 1.048 with 95 IBUs.  I liked it so much that I just brewed a similar beer for New Years and it was a hit.

I am also proud of taking a ribbon in the first comp I entered (2nd place fruit beer, MN State Fair), and scoring well with the APA I entered but didn't place with.  I am really anxious to enter some more comps now that I'm AG.

I'll be brewing 10 gallons of an APA.  Low end of the style gravity wise, but off the chart hop wise.  I'm using 30 lbs of Maris Otter and a lb of CaraMunich for the mash, then FWH with either Centennial or homegrown Cascade, small bittering addition of ___ (Columbus, Magnum?) then load up on Centennial and Cascade at flameout with a keghop addition of Columbus.  Half of this is hopefully going to be on tap for NewYears, so I'll be pushing it.  Going for BIG hop flavor and aroma on this but keeping it low gravity and bitterness for drinkability.

Kegging and Bottling / Re: Small Bottles
« on: December 10, 2009, 12:55:50 AM »
Rogue is going to start releasing their XS series beers in shorties, you can wait until they come out and then drink a bunch.

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