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Messages - rapurcell85

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General Homebrew Discussion / Re: Dry Hopping
« on: April 07, 2014, 09:40:35 AM »
I've heard of people having problems with pellet hops plugging the dip tube when dry hopping with in kegs. Are those of you dry hopping in kegs using whole or pellet hops? Is there a way to reliably dry hop with pellets in kegs?

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All Grain Brewing / Re: Rye Water Adsorption
« on: February 18, 2014, 09:57:29 AM »
I did not use rice hulls. I don't tend to have problems with batch sparging up to at least 50% wheat, so I assumed I wouldn't need them for rye, and didn't have any issues with a stuck sparge. I believe I had around 1.5 quarts per pound for my mash thickness. My notes are not with me, so I can't say for certain. It may have been a little thinner than that, say 1.7 quarts per pound. I haven't brewed a wheat beer in a while, but I don't recall having the same issue. I'm also fairly certain I had the volumes correct, but can't say for sure.

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All Grain Brewing / Rye Water Adsorption
« on: February 17, 2014, 10:13:40 AM »
I brewed a Rye IPA yesterday with about 40% rye malt, 5% cararye, and 55% 2 row malt. I used my normal calculations for sparge water to get my target pre boil volume, but came up a good bit short. I was aiming for 8 gallons, but only got about 7.4 gallons. My efficiency was also a little low, which I expected with the amount at rye I used. The only water loss I can come up with is that the rye adsorbs more water then barley does. There was no extra liquid in the mash tun when I emptied it, and I had no issues with a stuck sparge (I batch sparge in a 10 gallon igloo cooler). Has anyone else seen higher water adsorption with rye?

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Homebrew Competitions / Re: Sponsors for Homebrew Competition
« on: January 08, 2014, 08:28:05 PM »
Thank you to everyone that replied. These ideas look great!

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Homebrew Competitions / Sponsors for Homebrew Competition
« on: December 17, 2013, 09:33:02 PM »
Hi everyone.  I am working with my local homebrew club to set up a competition, and we were wondering how everyone gets sponsors for their events. We are thinking of drafting a letter about the competition and sending out to homebrew shops, breweries, yeast manufacturers, etc. asking for sponsorship.  Any and all information is welcome.

Ingredients / Re: Pecan Additions???
« on: October 24, 2013, 06:48:33 PM »
There was a recipe in either BYO or Zymurgy for a Pecan Doppelbock about a year ago. not sure exactly how they did it, but I believe they roasted them and added them to the mash. You may try checking the back issues .

Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 24, 2013, 04:58:04 PM »
I use a chest freezer as a fermentation chamber.  Not sure exactly how big it is, but I can easily fit 2 six gallon better bottles in there and I know it's one of the smaller models.  I had a horrible problem with moisture, but got some Damp Rid from Home Depot, and put it in the freezer.  That took care of the moisture (as long as I refill it when I should).

Beer Recipes / Re: Coconut porter recipe?
« on: August 24, 2013, 03:55:55 PM »
Here's the recipe I used.  It had an OK coconut character, but I think it needs more, so I will probably double the coconut next time I brew it.  I also sent it off to a couple of competitions, and they also said there was not enough coconut in it.  I used 2 whole coconuts.  I cleaned them, threw them through my Ninja blender, and toasted them.  Not nearly as strong a coconut character as I though.  I strongly suggest finding the coconut processed, as it was a pain to deal with the whole coconuts.  I added the coconut to the primary after a week.  I wanted the yeast to have a chance to get at any sugars in the coconut.  I may also change the coconut addition to a secondary addition in the future, and just let whatever yeast is remaining do whatever work it can.

Boil Boil Volume: 8 gal.
Boil Length: 90 min.
Target Volume: 6.3 gal.

Pale Malt, Maris Otter 8 lbs. 12 oz.
Chocolate Malt 1 lbs.
Caramel/Crystal Malt - 60L 8 oz.
Honey Malt 6 oz.

Magnum 0.5 oz. 13.5 Boil 90 min. Pellet 27
Willamette 1 oz. 6.4 Boil 10 min. Pellet 11

Wyeast Irish Ale
Toasted Coconut (unsweetened) 16 oz

Beer Recipes / Re: Dunkelweizen Recipe
« on: August 15, 2013, 07:03:46 PM »
I think I am going to set my fermentation chamber at 70 DegF, which will put the beer temp at about 72 or 73 DegF.

Thanks for all the feedback everyone!

Beer Recipes / Dunkelweizen Recipe
« on: August 15, 2013, 10:05:32 AM »
I am going to make a dunkelweizen for our homebrew club's Octoberfest event. It's my first crack at one, so I would appreciate Amy feedback. Thanks!

50% White Wheat Malt
46% Munich Malt
4% Caramunich
3 oz Carafa 3

Mash at 155 *F

Magnum at 60 min for about 15 IBU

Wyeast 3068 Weihenstephan Weizen

Any suggestion on a water profile?


Ingredients / Re: What do you think of this hop combo with Galaxy?
« on: August 03, 2013, 10:18:25 AM »
I just tapped a galaxy and cascade hopped APA. It came out fantastic. I am thinking about doing a galaxy centennial blend for my next go around.

General Homebrew Discussion / Re: Best Beers You Ever Brewed?
« on: June 26, 2013, 05:36:06 PM »
1) Rye IPA with Amarillo, Centennial, and Cascade.  A beautiful citrus flavor with a nice rye spice.
2) Coconut Porter.  The chocolate malt provided a nice balance to the sweetness of the toasted coconut.
3) Oatmeal Cookie Stout.  Imperial Oatmeal Stout with molasses, cocoa powder, cinnamon, vanilla beans, and whiskey.  Placed 3rd in the Christmas Beer Category early this year. My best yet :)

The way a refrigerator or freezer works is that the refrigeration unit kicks on when the temperature rises above its setpoint. In many cases, this may just be set with a nob that has a blue bar on it. When the unit senses it is back to or just below setpoint, the unit kicks off. Therefore, if the temperature on your controller is below the refrigerator setpoint, the refrigerator will kick off before you get cool enough. You should set your refrigerator temperature as low as you can. If you are trying to control your freezer to a specific temperature, you may need to adjust it with each temperature move, unless you have one of those fancy dual unit types. If you only care about the refrigerator portion, then DWHAHB. If you just want it as cold as possible, set the differential to its highest setting, set the fridge temperature to the highest setting you will use, stick a thermometer in the freezer, and see how cold it stays. If it stays below about 30 degF, you have a freezer, though not the best. If not, you have a really cold storage spot that sometimes gets to freezing.

Beer Recipes / Re: Galaxy and Cascade APA
« on: June 17, 2013, 07:59:52 PM »
First, thanks for all the feedback. The reason I am doing the Galaxy with something else is that I only have 3 ounces, really want a good hop character, and don't think that 3 ounces of Galaxy will give me the hop flavor and aroma I want.

Beer Recipes / Galaxy and Cascade APA
« on: June 15, 2013, 06:18:35 AM »
What do you think of this recipe for 6.5 gal?

9.5 lbs 2-row (87.9%)
14 oz Munich (8.1%)
7 oz Crystal 20 L (4%)
Mash at 151 DegF for 60 min

0.8 oz Magnum at 55 min (35.3 IBU)
1.5 oz Cascade at 0 min
1.5 oz Galaxy at 0 min
Do a 60 minute hop stand before cooling

1.5 oz Cascade Dry Hop
1.5 oz Galaxy Dry Hop

Wyeast American Ale II #1272

OG 1.048
FG 1.011
IBU/GU 0.730

I am really interested in what you think of the hop combo.  I definitely want to use the Galaxy to try it out, and I only have 3 oz, so I wanted to add something else for a little more hop character.  I have some other varieties on hand (like Simcoe, Willamette, EKG, N. Brewer, plus some others), but thought the Cascade might pair well with the flavors in the Galaxy I've read about.


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