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Messages - csu007

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1
Kegging and Bottling / Re: Left bottles out over night
« on: July 24, 2017, 01:50:00 PM »
Thanks that was original though

2
Kegging and Bottling / Left bottles out over night
« on: July 24, 2017, 12:54:37 PM »
So I had cleaned and sanitized my bottles and equipment yesterday however,  I was unable to bottle. My question is do I just need to re-sanitize or clean and re-sanitize, to bottle today?

3
Hop Growing / Re: Growing plants with hops?
« on: June 26, 2017, 12:01:29 AM »
Thanks for the suggestions. I ended up planting the rosemary in a pot, so that i can take it in for the winter.

4
Hop Growing / Growing plants with hops?
« on: June 13, 2017, 07:46:13 PM »
So I was wondering if I can plant some "barbcue " rosemary in the same bed as my hops? I have 3 hop vines growing up 3 8ft ladder trellis'. Space is not an issue.

5
General Homebrew Discussion / Brewing a double recipe
« on: May 18, 2017, 02:34:19 PM »
So I have a number of Brew sessions in planning for the summer that we require need to brew about twice as much as I normally do. I normally do about 5 to 6 gallon batchs, however I have a couple of batches that will be between 10 and 13 gallons. I currently have a mash tun that holds 10 gallons of water and comfortably does a 6-7gallon batch. Should I buy a second mash tun so I can do a large amount at once or just do two separate mashes and use one mash tun. I do have a 15 gallon brew pot so that should not be a concern, and I also have a 16gal fermenter.

6
Beer Recipes / Re: baby shower beer help
« on: February 13, 2017, 05:18:05 PM »
thank for the suggestions. After having a conversation with my friends on their desired timeline we have made the following changes.

HOME BREW RECIPE:
Title: ginger rye

Brew Method: All Grain
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.065
Final Gravity: 1.017
ABV (standard): 6.22%
IBU (tinseth): 22.54
SRM (morey): 9.33

FERMENTABLES:
9 lb - American - Pale 2-Row (66.7%)
1 lb - German - Rye (7.4%)
30 oz - Honey - (late addition)  (13.9%)
10 oz - Honey (4.6%)
0.25 lb - United Kingdom - Pale Chocolate (1.9%)
0.5 lb - German - CaraRed (3.7%)
0.25 lb - American - Carapils (Dextrine Malt) (1.9%)

HOPS:
0.5 oz - Cluster, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 13.36
0.25 oz - Cluster, Type: Pellet, AA: 7.8, Use: Boil for 40 min, IBU: 5.86
0.25 oz - Cluster, Type: Pellet, AA: 7.8, Use: Boil for 15 min, IBU: 3.32

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 19.5 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
1 oz - Fresh gigner (diced), Time: 15 min, Type: Spice, Use: Boil
1 oz - fresh ginger (diced), Time: 60 min, Type: Spice, Use: Mash
1 tsp - Irish moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast - British Ale 1335
Starter: No
Form: Liquid
Attenuation (avg): 74.5%
Flocculation: High
Optimum Temp: 63 - 75 F
Fermentation Temp: 66 F

TARGET WATER PROFILE:
Profile Name: Denver, Colorado, USA
Ca2: 32
Mg2: 9
Na: 0
Cl: 24
SO4: 21
HCO3: 0
Water Notes:

NOTES:
Use 2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-14 00:03 UTC
Recipe Last Updated: 2017-02-14 00:02 UTC

for the stout

HOME BREW RECIPE:
Title: oatmeal choc peanut butter

Brew Method: All Grain
Style Name: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.048
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.060
Final Gravity: 1.016
ABV (standard): 5.71%
IBU (tinseth): 36.29
SRM (morey): 33.02

FERMENTABLES:
5 lb - United Kingdom - Maris Otter Pale (35.1%)
1 lb - United Kingdom - Amber (7%)
1 lb - Flaked Oats (7%)
0.5 lb - United Kingdom - Golden Naked Oats (3.5%)
0.5 lb - American - Chocolate (3.5%)
0.25 lb - American - Carapils (Dextrine Malt) (1.8%)
0.5 lb - American - Caramel / Crystal 120L (3.5%)
5 lb - Colorado pale malt (35.1%)
0.5 lb - Stout roasted barley (3.5%)

HOPS:
1 oz - Brewer's Gold, Type: Pellet, AA: 9, Use: Boil for 60 min, IBU: 29.07
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 7.21

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 22.8 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
8 oz - Cacoa powder, Time: 10 min, Type: Flavor, Use: Boil
6.8 oz - peanut butter powder, Time: 10 min, Type: Flavor, Use: Boil
8 oz - Cacoa chips , Time: 14400 min, Type: Flavor, Use: Secondary
6.8 oz - peanut butter powder, Time: 14400 min, Type: Flavor, Use: Secondary

YEAST:
Wyeast - American Ale II 1272
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temp: 60 - 72 F
Fermentation Temp: 65 F

NOTES:
2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-14 00:13 UTC
Recipe Last Updated: 2017-02-14 00:13 UTC


my store had 2pkgs of the American ale yeast and 1 pkg of the British ale yeast. Looking at the expected gravities would it make sense to split one the American ale yeast pkgs, so each batch would have the, 1.5pkgs? My concern would be that the flavors of the British ale yeast would be lost? Also with the changes in the mal t beer to the Irish red, the predicted SRM looks like it will be a touch for golden than red. Will a decoction increase the the red color? Should i go back to the store and buy like 1lb  more carared/ or other grain/ or just roll with it?
 

7
Beer Recipes / baby shower beer help
« on: February 12, 2017, 09:46:54 PM »
So I'm brewing two beers for a friends baby shower. One is Imperial chocolate peanut butter oatmeal stout, the second is "imperial" amber/red ginger rye beer. I was hoping to get some feed back on my recipe ideas.
First- the ginger rye. we are shooting for reddish color and hoping to get more ginger flavor (avoiding the heat). Thinking Irish red meets a roggenbeir with ginger/  I'm also hoping the late addition honey and candied ginger will provide a touch of sweetness to balance the heat.

HOME BREW RECIPE:
Title: Imperial ginger rye

Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.060
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.083
Final Gravity: 1.022
ABV (standard): 8.01%
IBU (tinseth): 14.78
SRM (morey): 21.92

FERMENTABLES:
11 lb - United Kingdom - Maris Otter Pale (62.9%)
2.5 lb - American - Rye (14.3%)
20 oz - Honey - (late addition)  (7.1%)
20 oz - Honey (7.1%)
0.5 lb - United Kingdom - Chocolate (2.9%)
0.75 lb - United Kingdom - Crystal 45L (4.3%)
0.25 lb - American - Carapils (Dextrine Malt) (1.4%)

HOPS:
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 9.44
0.25 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 30 min, IBU: 3.63
0.25 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 10 min, IBU: 1.71

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 19.5 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
1 oz - Fresh gigner (diced), Time: 15 min, Type: Spice, Use: Boil
1 oz - candied ginger, Time: 7200 min, Type: Spice, Use: Secondary
1 oz - fresh ginger (diced), Time: 60 min, Type: Spice, Use: Mash
1 tsp - Irish moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast - British Ale 1335
Starter: No
Form: Liquid
Attenuation (avg): 74.5%
Flocculation: High
Optimum Temp: 63 - 75 F
Fermentation Temp: 66 F

TARGET WATER PROFILE:
Profile Name: Denver, Colorado, USA
Ca2: 32
Mg2: 9
Na: 0
Cl: 24
SO4: 21
HCO3: 0
Water Notes:

NOTES:
Use 2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-13 06:00 UTC
Recipe Last Updated: 2017-02-13 04:26 UTC

the second we are shooting a non-super sweet beer version of a Reese's cup.

 HOME BREW RECIPE:
Title: oatmeal choc peanut butter

Brew Method: All Grain
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.069
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.086
Final Gravity: 1.023
ABV (standard): 8.24%
IBU (tinseth): 42.01
SRM (morey): 33.26

FERMENTABLES:
6.5 lb - American - Pale 2-Row (31%)
6.5 lb - United Kingdom - Maris Otter Pale (31%)
2 lb - Belgian Candi Syrup - Clear (0L) (9.5%)
1 lb - Flaked Oats (4.8%)
1 lb - Rice Hulls (4.8%)
1.5 lb - United Kingdom - Amber (7.1%)
1 lb - United Kingdom - Golden Naked Oats (4.8%)
0.75 lb - American - Dark Chocolate (3.6%)
0.5 lb - American - Roasted Barley (2.4%)
0.25 lb - American - Carapils (Dextrine Malt) (1.2%)

HOPS:
1 oz - Brewer's Gold, Type: Pellet, AA: 9, Use: Boil for 60 min, IBU: 24.03
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 12.01
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 5.96

MASH GUIDELINES:
1) Sparge, Temp: 155 F, Time: 60 min, Amount: 22.8 qt
Starting Mash Thickness: 1.3 qt/lb

OTHER INGREDIENTS:
8 oz - Cacoa powder, Time: 10 min, Type: Flavor, Use: Boil
6.8 oz - peanut butter powder, Time: 10 min, Type: Flavor, Use: Boil
8 oz - Cacoa chips , Time: 14400 min, Type: Flavor, Use: Secondary
6.8 oz - peanut butter powder, Time: 14400 min, Type: Flavor, Use: Secondary

YEAST:
Wyeast - American Ale II 1272
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temp: 60 - 72 F
Fermentation Temp: 65 F

NOTES:
2pkgs of yeast

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-13 06:18 UTC
Recipe Last Updated: 2017-02-13 06:18 UTC

Any and all feedback is welcome

8
Equipment and Software / Re: Using the thermostar dudal mode controller
« on: February 12, 2017, 09:28:42 PM »
Yes it's from NB, once i placed the probe on the carboy the temp has been stable (with +/-2F)

9
Equipment and Software / Re: Using the thermostar dudal mode controller
« on: February 04, 2017, 07:48:29 PM »
I had the sensor on the fridge wall, i did up moving the sensor to right next to the carboy and the temp has been consistent ever since . Thanks for the suggestions

10
Equipment and Software / Re: Using the thermostar dudal mode controller
« on: February 02, 2017, 08:24:29 PM »
ok thanks

11
Equipment and Software / Re: Using the thermostar dudal mode controller
« on: February 02, 2017, 08:14:58 PM »
I have 5gal of beer and a blow off tube with bucket (small trash can). The fridge is just big enough to fit both of those. Isn't the whole point of the thermo control to not have wild temperature swings?

12
Equipment and Software / Using the thermostar dudal mode controller
« on: February 02, 2017, 07:40:56 PM »
So i'm having major issues with this device. The control is not maintaining desired range. I set my desired temperature around 50F for primary fermentation of a dunkel, i have used the heat and cooling modes have seen the range jump from 28F to 67F in the fridge. I have used the lock feature, turned the actual fridge temp control off, and to its lowest setting nothing has work to maintain the temperature range. It is a old fridge but that shouldn't matter. by some miracle i have the yeast have managed to ferment in probably close to 30F average. Is there something i'm missing?

13
Makes sense thanks

14
General Homebrew Discussion / Using carbination drops for tonic water?
« on: January 14, 2017, 02:19:06 PM »
So I have been looking at making my own tonic water and bitter Limon drinks. I was wondering if I could use carbonation drops instead of "normal sources" ?

15
Other Fermentables / Re: Flower mead fermentation temp
« on: August 16, 2016, 09:09:35 PM »
Thanks I actually figured out my fridge. It's old with a dail that doesn't work well. The yeast is wlp720

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