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Messages - santoch

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1
Extract/Partial Mash Brewing / Re: C15L base malt?
« on: March 26, 2015, 10:02:50 PM »
(I agree with everything said above.)

Let's put some back of the envelope numbers so you can see where your recipe stands:

6x35 + 1x44 + .75x33 = ~278 gravity points
divide that by a 5.5 gal batch (to account for a bit of trub) should yield you about a 1.051 beer

They specify a single charge of Bravo in the boil (60)
For a blonde, I'd go for around 20 - 25 IBUs or a .5 BU:GU ratio.

So figuring 15%AA a half oz. at 60 in a 5.5 gal batch will give you about 27 IBUs or .4 oz will give you 22 IBUs.  Adjust up or down accordingly based on the alpha of the hops you actually get.

HTH-


2
Extract/Partial Mash Brewing / Re: 2 batches in 2 days.
« on: March 24, 2015, 07:16:28 PM »
what was the volume when you measured the gravity?

3
Extract/Partial Mash Brewing / Re: 2 batches in 2 days.
« on: March 22, 2015, 08:46:16 PM »
If this is an extract batch, then it is doubtful that you got low 'efficiency'.  You either:

1)  measured your volume wrong (it's too dilute).
2) failed to stir the batch properly before taking your FG reading.  The wort often stratifies, particularly if you top up.  Taking a  reading without ensuring proper mixing often reads low.
3) you mis-measured your extracts.  This is doubtful unless you buy all your extract in bulk.

If this was a partial mash batch, it is not uncommon for efficiency on the mini mash side to swing wildly, depending on many factors, such as inconsistent sparging, inconsistent crush, or inconsistent batch sparging techniques. (such as using 2 batches instead of 3).

When I was first brewing AG, or still doing Mini-Mash, I used to keep extra DME on hand to compensate if I missed target OG low.

HTH-

4
General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 15, 2015, 11:17:08 AM »
Chlorophenolic off flavors are a very common result when folks top off with tap water, more often than infection.

I highly recommend treating all water to remove chlorine/chloramine before brewing with it.  Campden tablets are cheap and effective in this regard.  A half an aspirin-sized campden tablet is effective in removing the chlorine compounds in 10 gallons of water.  A packet is usually only a couple of dollars.

HTH-



5
General Homebrew Discussion / Re: Newbie Judge Luck
« on: March 14, 2015, 03:37:25 PM »
Sounds like you had a great first experience - there are only about 25 GM2+ judges on the planet.  I'm sure you learned a lot from him.

I hope that you will consider studying for the exam and getting your certification. It really is a lot of fun and it helped me to become a better homebrewer, too. We certainly need all the qualified judges we can get. 

Steve


6
Homebrew Competitions / Re: How best to describe 22C?
« on: March 09, 2015, 08:58:04 PM »
Jimmy K nailed, IMO.

A Brown Porter is different from a Robust Porter is different from a Baltic Porter.  Simply saying "Porter" usually gets me a bit frustrated as its too vague. I am not sure up front where to put the beer in the flight. "Chocolate Cherry Stout" -- same thing.  RIS? Sweet? Irish Dry? American? Oatmeal? Foreign Export? Tropical Foreign Export?

Bottom line, try to be as specific as you can be, as long as that describes what you actually brewed (not what you tried to brew).


7
Homebrew Competitions / Re: NHC first round judging?
« on: March 09, 2015, 08:45:25 PM »
We can use more judges up here in Seattle.  Only 48 have signed up so far.
Not sure where everyone is hiding.

https://brewingcompetition.com

Steve

8
Homebrew Competitions / Re: Help me understand my score
« on: March 09, 2015, 08:34:15 PM »
+1 on scanning your score sheet and attaching that when emailing the judge.  The few times that I've had that done to me really helped jog my memory.

I've even gone so far as to REQUEST the brewer contact me in the case of a particularly strange off flavor that I couldn't identify, but whoever it was never did.  It's too bad, because I really wanted to help figure it out.


9
Events / Re: How is the hotel for NHC San Diego?
« on: March 08, 2015, 10:34:34 AM »
I agree with Denny.  It showed some evidence of age, but it was far from terrible.  That was in 2011.
That said, a hotel is only as good as its management and staff makes it.


10
General Homebrew Discussion / Re: Chill Haze
« on: March 08, 2015, 09:45:12 AM »
When are you adding the whirlfloc?  How much and how big is the batch?
One other thing is what kind of beer are you brewing that is hazy?  What is the grain/hop bill?
Which yeast?
How cold was the beer when you hit it with gelatin?
You need to do it when the beer is cold so the haze is visible so that it will "stick" to the gelatin and flocculate out.

Have you tried SuperKleer? Here's one link but shop around: http://www.midwestsupplies.com/super-kleer-kc-finings.html

It works great, too.
HTH-



11
Or, what about a competition/judging area?  We get a lot of questions on that kind of stuff.
I'd be happy to keep my eye on that for you guys if you want the help.

Steve


12
Awesome!  Beautiful looking beers.

I always chuckle at the "Big Circle" we homebrewers make.  We start out with the BMC swill, discover craft beer - usually pale ales, Irish Reds, or Wheats, then we discover hops & IPA, then somewhere in there are the Scottish ales, porters and stouts.  Then, we discover the Belgians!  Next is sours. Somewhere in here we're drinking anything and everything with a gravity over 1.070.  Doppelbock catches our attention.  Then, we start getting burnt out on the intensity of all the sour stuff and all the big beers.  So, it starts turning to the lagers - Schwarzbier, Marzen, and Vienna.  Eventually, we work our way back to Helles, Dortmunder, and Pils, which is kinda where we started, though nobody ever goes all the way back to the swill.


13
General Homebrew Discussion / Re: DME
« on: March 01, 2015, 09:01:44 PM »
Glad to help.

FWIW, the expected finishing gravity of an addition of extract can be calculated as follows:

1 + (We * Ge ) / (Vg * 1000)

where:

We is the weight in lbs of the extract
Ge is the Gravity points per lb per gallon of that extract (usually 44 for DME, or 36 for LME)
Vg is the volume in Gallons of the finished product

so, 1 + (6lbs x 44pppg) / (100 * 5g)= .0528 which you then divide by 1000 and add 1 => 1.0528


14
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 01, 2015, 12:26:15 PM »
Good article, Toby

15
General Homebrew Discussion / Re: DME
« on: February 28, 2015, 09:35:04 PM »
As a general rule, 1 lb of LME  in a gallon of water yields a wort of 1.036.
As a general rule, 1 lb of DME  in a gallon of water yields a wort of 1.044.

So, to convert back and forth, you multiply by 36/44 to go from LME to DME and multiply by 44/36 to go from DME to LME.

So, 6lbs LME is roughly equivalent to 6*36/44 = 6*0.818 = 4.90 lbs of DME.
likewise, 6lbs DME is roughly equivalent to 6*44/36 = 6*1.22 = 7.33 lbs of LME.

You can substitute the ACTUAL figures based on the manufacturer of the extract that you are converting, though these numbers are close enough and you'll end up rounding off anyways.

Hope this helps

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