Can't wait to get there.
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My first real attempt at a lager. A simple Pilsner. Not much head to it. It deflates pretty fast. I photographed it warm to prevent all the condensation business. It's hot and humid here.Looks great. I like the Cry Havoc yeast. It can have a nice cherry ester when fermented warm.
It is quite refreshing and light, but wasn't as clean as I hoped. Overall though I'm real happy with the results.
9.5 lb Pilsner Malt
1 lb Carapils
.4 oz Challenger (8.1%a @ 60 min)
2 oz Hallertauer (4%a @ 45 min)
.75 oz Orange peel @ 15 min
Cry Havoc WLP862
I have a Helles on tap at Yellowhammer made with this malt that is getting rave reviews if anyone local wants to try it. Made with 95% floor malted pils and 5% floor malted Munich.I assume this is the Helles Bock? Just bought a Crowler.
That wasn't so bad after all. After mashing for 60 min, the temp of the mash was 151F. Cracked open the valve, and nothing came out. Blew in the hose a couple of times, and got the flow started, recirculated to get as clear as possible, drained, added sparge water and repeated with no stuck sparge. I collected 7 gal wort with a pre-boil gravity of 1.043 (Beer Smith said 7 gal at 1.041), so I got 75.8% mash efficiency instead of the 72% BeerSmith estimated. I think I done good for my first time there. I got it chilled as much as I could with my chiller, and it is in the chest freezer now cooling down to pitching temp.That sounds great. Good job.
I don't know why I was so freaked out about doing this. It wasn't that difficult, and it was an enjoyable morning outside with my dog before it got too hot. I can't wait to do it again. Now for another cup of coffee before I make some lunch and have a well earned beer or two.
My 650SS range of motion is similar to what you describe.Something is off. Are you certain you out the proper oring at the bottom of the lever ball?
I didn't pull any of the o-rings. Just too them apart and gave everything a light cleaning, then rinsed everything and put it all back together.
EDIT: Took it all apart again and put it back together, and now it's fine...not sure why. I was putting it back together and working the tap to try and see if any one part was putting pressure on the control stalk. I'll keep an eye on it.
That being said, it it normal for the range of motion of the flow control lever to be a lot less when the faucet is attached to the tower? Uninstalled there's about 225o of motion, install about a third of that.
So, I finally sprung to refurb my kegerator with Perlicks and barrier tubing. I've got a 3-faucet setup, and one of my Perlicks is kinda binding up. Opening and closing the faucet has a metal-on-metal crunchy feel to it. Took it apart, and sure enough the "upper" ball on the control stalk (the pivot ball, not the closure one) has a scuff mark on the side where it's wearing against the main part of the faucet. Lots of swarf too, really don't want metal bits in my beer.Initial cleaning? I just rinsed and used. I was in a hurry. I would definitely contact Perlick or the retailer.
So, is this something that needs to be returned? Or did I goon something up when I put the faucets back together after their initial cleaning? The other two work just fine.
Hi all, thinking about entering my blonde ale in a competition in late August. I have brewed it once before and it's quite delicious. I am worried that even though it's pretty good, it will get dinged on style guidelines, here is the recipe:Most of the times I have entered a hoppy blonde it has been dinged for that. Even though the style guileless lines state "Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales)", mine have always been dinged when they have what I would consider low/medium hop bursted flavor (less than a APA).
Would like to enter in 6B Blonde Ale:
53% American 2 row
34% Weyerman Pilsner malt
7.7% White Wheat malt
1.9% both carapils/crystal 20
10 IBU cascade @ 60 min
13 total IBU of cascade/willamette @ 20 min
4 total IBU of cascade/willamette @ 5 min
White labs 029 German Kolsch
It's a great beer and super refreshing, but here are my worries:
1. Will I get dinged for the Kolsch yeast for clarity reasons?I plan on brewing it this week so I can get some extended lagering time in for added crispness and clarity. American Blonde is described as "Clear to brilliant"
2. Will I get dinged for it being too hoppy? I can always back down the IBUs a bit. Cascade/Will combo is a wonderful combo for blondes in my opinion and I don't want to lose anything if the judges begin to perceive it as a session pale or just an American pale ale.
3. Is the half pound of dextrin malt out of place for this style?
Thanks for any help. I hate when you enter a beer and even though it's great, it gets dinged because it should be in another category. Cheers!
I have a Helles on tap at Yellowhammer made with this malt that is getting rave reviews if anyone local wants to try it. Made with 95% floor malted pils and 5% floor malted Munich.Thanks for letting us know. Will it last until the weekend?
I live in a third floor walk-up, so carrying 20 gallons water up two flights is obviously not my favorite chore, but I do it for the planet.Thanks! How much waste do Primo and Glacier make? I may not want to know the answer.