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Messages - bassriverbrewer

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1
All Grain Brewing / Protein rest
« on: May 10, 2012, 04:12:07 PM »
I'm planning on making my first German style wheat beer with 60% of the grain bill using malted wheat.  Should I perform a protein rest because of the higher amount of protein or is it traditional to allow all that extra protein into the beer?
Thanks in advance

2
The Pub / Re: May 21 - What are you planning ot do?
« on: May 20, 2011, 03:55:44 PM »
Either way I'll be having a homebrew

3
Yeast and Fermentation / Re: High terminal Gravity
« on: April 20, 2011, 02:50:24 PM »
I like my Wee Heavy chewey too but I was hoping to get into the mid to high twentys
The Recipe for Slappin Willies Wee Heavy
15# Marris Otter
3# Munich Dark
1# Melanoiden
1/2# Caraaroma
1/4# Roasted Barley
Mash Grains @ 154 Deg Boil until Hot break
Add 1oz Magnum Hop 12% Alpha 60min
1oz Dried Heather 30 min
1/2 oz Dried Heather 1 gram Sweet Gale 10 min
1/2 oz Heather 5 min
1oz Heather 1 gram Sweet Gale Steep 10 min
I plan on making a heather tea with 1oz heather and adding at kegging
As for taste it's good and I like it. I plan on aging it in the cool cellar for a couple of weeks before kegging

4
Yeast and Fermentation / High terminal Gravity
« on: April 20, 2011, 01:45:33 PM »
Anyone have experience with White Labs wlp028 Edinburgh Ale yeast? I made a Wee Heavy And mashed 20# of grain at 154 degrees and had full conversion in forty five minutes (15# Marris Otter 3# dark Munich and 2# a mix of specialty grains.)  I had an O.G. of 1.088 and pitched a three quart actively fermenting starter. Oxygenated three times longer than normal and fermented at 66 deg.  Three hours I had signs of activity in the carboy and later that night a vigorous fermentation the wort temp rose to 70 deg after three days it slowed down and the final gravity was 1.032. I tried rousing the yeast but it has remained at 1.032 for a week.  It seems a bit under attenuated.  Was the mash temp too high and the high gravity to be expected?  I have since moved it to a fifty five degree basement to clear.  Should I try to pitch a lager yeast to dry it out a bit or just keg it and enjoy it/

5
I haven't done a wheat beer but with my german style Lagers I mash in at 140 deg pull a decoction to get to my intended temp of 150-158 deg depending on what i'm making.  The conversion at 140 is fairly slow and doesn't seem to affect the body too much.  I pull a thin decoction for mashout

6
Ingredients / Heather ale
« on: March 18, 2011, 03:37:47 PM »
I'm planning on making a Wee Heavy with an o.g of 1.093 and 23 IBU's from hops. I want to add Heather and Sweet Gale has anyone used these ingredients i'm wondering how much of the dried ingredients to add for flavor and aroma and some bitternes. I plan on doing multiple additions like I was going for hop flavor and aroma

7
General Homebrew Discussion / Re: water report question
« on: February 21, 2011, 03:11:35 PM »
Thanks

8
General Homebrew Discussion / water report question
« on: February 21, 2011, 02:26:03 PM »
I have recieved my water report from ward labs and my sulfate isSO4-S 9  I thought I read somewhere on here that I should double that number when inputting it into a water calculator is this true?

9
General Homebrew Discussion / Water Report
« on: February 19, 2011, 08:10:44 AM »
Just got a water report from ward Labs. Unfortunatly it isn't mine.  I wonder if the person in Wisconson got my report.  Wisconsons along way from Massachusetts.  I've gotten used to these little glitches in my life it's taught me patience.  Just venting anyone know if Ward Labs is open on a Saturday?

10
Equipment and Software / Re: cooler mash tun size
« on: February 15, 2011, 05:00:16 PM »
I still like to fly sparge i use the time to clean and prep equipment and maybe read a little of the paper while i'm sparging.  Actually i'm usually savoring a previously brewed beer while watching the sparge.  On anotehr note i saw a 72 qt coleman extreme which looks more of a square shape I might look into.  I also have a sparge arm I use now with my current setup

11
All Grain Brewing / Re: Acidifying the mash
« on: February 15, 2011, 04:55:43 PM »
how much do you use and how much of a drop in ph do you get?

12
All Grain Brewing / Acidifying the mash
« on: February 15, 2011, 02:33:16 PM »
Has anyone ever tried using acids other than lactic to acidify a mash such as citric,malic or tartaric acid? Just curious

13
Equipment and Software / Re: cooler mash tun size
« on: February 15, 2011, 02:21:56 PM »
Does anyone fly sparge in one?

14
Equipment and Software / Re: cooler mash tun size
« on: February 13, 2011, 05:52:20 PM »
I still fly sparge but that shouldn't be a problem

15
Equipment and Software / cooler mash tun size
« on: February 13, 2011, 09:13:30 AM »
I've been mashing in my ten gallon brewpot for a while and am tired of fighting the temp drop even with wrapping it in a sleeping bag so I'm going to convert a cooler.  I've read the coleman xtreme is a good one any suggestions would help.  My main question is what  size. Right now I mash anywhere between 8-20 lbs of grain for five gallon batches and I have to add malt extract for my Dopplebocks,Wee Heavy and Barleywines and do a very thick mash at twenty pounds of grain.  Is it possible to have too shallow a grain bed and can I get a cooler that will mash 8-25 lbs of grain or would I need two sizes?

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