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Messages - skrag6713

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Beer Recipes / Re: Cream Ale
« on: June 24, 2013, 02:08:08 AM »
Personally I would go with corn for the corn flavour it provides more than the alcohol. I think that's a key aspect of the beer but others may not.
Mash the corn.

I prefer to avoid the corn flavor personally.  I use rice syrup solids instead.  just replace the sugar with it.

Beer Recipes / Re: SMASH extract
« on: June 11, 2013, 01:20:18 AM »
short answer: kinda.

most extracts don't contain just one type of base malt.  many have carapils or others added for body or head retention.  if you don't mind the little extras in there, go for it.

Equipment and Software / Re: carboy handle
« on: June 11, 2013, 01:16:05 AM »
I use my carboy handles to carry full carboys all the time.  I know I shouldn't.  I also use glass.  I know one day i'll have the accident that makes me go to plastic and these

in the mean time, i'll probably be lazy and keep using my handles.

Beer Recipes / Re: General recipe question
« on: May 31, 2013, 09:47:40 PM »
FWIW, as a side note, it's perfectly fine to do a straight 1:1 grain to extract conversion.  a friend of mine tried it the first time he wanted to convert a recipe.  he just ended up with an 8.5%abv Belgian white when he was expecting something in the upper 4% range!  still tasted great!

Beer Recipes / Re: General recipe question
« on: May 31, 2013, 09:34:47 PM »
5.5 gallons goes into the fermenter because you will lose some to sediment after fermentation is complete.  this way you get to bottle a full 5 gals.

General Homebrew Discussion / Re: 1st All grain today
« on: May 25, 2013, 03:27:58 PM »
good luck!  keep us posted!

General Homebrew Discussion / Re: Bottling prep
« on: May 13, 2013, 01:26:17 AM »
I would seriously consider getting a bottle tree and sulphiter and a jet bottle washer.  makes bottle washing a snap!!

Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 14, 2013, 10:09:51 PM »
What would be the problem with waiting until you turn the flame off completely and then adding the extract?  Your hops are done boiling and the extract will start the chilling process.  Even if it drops 15-20 degrees, that is well above pasteurization temps.

that sounds like it would solve a lot of the issues.  i'll try it that way on my next brew.  thanks!!

Yeast and Fermentation / Re: Funky Cider Smell
« on: March 08, 2013, 11:10:25 PM »
Oh and  back to my previous question. Anyone know where the production of H2S comes from when fermenting ciders?
Generally it is caused during amino acid production by the yeast, which is why nutrients can help.  It may also come from the breakdown of sulfur compounds sprayed on the fruit too close to harvest.


i've done several batches of cider, sometimes i get a sulfur smell sometimes not.  what i have noticed though, is that racking to a secondary got rid of most of the smell.  my current batch absolutely reeked of sulfur.  i racked it off the yeast cake after about 2 months and things got much better, then again 2 months later and now i can't smell any sulfur at all.

Extract/Partial Mash Brewing / Re: Another noob question
« on: March 08, 2013, 10:47:45 PM »
there are all kinds of reasons to use a secondary fermentation: ciders, big beers that need to age for very long periods, anything you want ultra-clear like pilsners or cream ales.  i just bottled an amber ale that sat in primary for a month and secondary for two.  i racked it into my bottling bucket with my priming sugar solution and a package of rehydrated nottingham and it looks (and tastes) fantastic!

Commercial Beer Reviews / Re: Red's Apple Ale
« on: March 08, 2013, 10:34:29 PM »
i bought it, i tried it, i actually think woodchuck isn't terrible.  i didn't the same thing about redd's.  when the label actually says 'caramel color added', it's kind of a dead give away that you're drinking cheerleader beer.

Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 04, 2013, 01:50:38 AM »
i've never noticed any problems with bitterness calculations.  my hop additions have always been pretty much right on the money.

Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 03, 2013, 09:26:48 PM »
so my last batch went something like this: steep specialty grains; rinse; and half of the extract; begin boiling; add 1st hop addition; after 45mins remove kettle from heat; remove hop sack from kettle; add remainder of extract, irish moss, and IC; return kettle to heat; once boil has resumed, return hop sack to kettle and add remaining hop additions as appropriate.

sound about right?

Extract/Partial Mash Brewing / is there an easier way?
« on: March 03, 2013, 04:36:28 PM »
so i'm an extract/partial mash and partial boil brewer with several batches under my belt.  i just about have my process dialed in with all of my new gadgets, primary among them being my immersion chiller.  i've also been reading about how extract brewers should put half of their extract in at the beginning of the boil, and the other half in the last 15mins or so to avoid a lot of kettle carmelization.

all that being said, does it become a problem to interrupt the boil?  by the time i drop in my IC and add another 3ish pounds of extract, my wort temp has dropped 15-20 degrees.  should i return it to boiling before i continue my hop timers?  or just continue on business as usual?

Yeast and Fermentation / Re: When to use a blow off tube
« on: February 23, 2013, 12:56:27 AM »
i've only ever had one batch clog an airlock.  that was a batch that i poured my wort on a yeast cake of nottingham from a previous batch.  other than that i've always used airlocks.

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