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Messages - nicosan1

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1
Kegging and Bottling / Re: Regulator to Start
« on: February 13, 2015, 11:42:47 AM »
Another thing to consider is the gas tank.  There is no need, in my opinion, to get a shiny new aluminum tank because it's going to get swapped out at some point.

I thought the same thing as I was looking at the MoreBeer Keg systems. Instead ill invest in the regulator, kegs, tubing, save the CO2 for when Im ready to actually build the Kegerator and I'll go with a used one.

2
Kegging and Bottling / Re: Regulator to Start
« on: February 13, 2015, 11:09:46 AM »
In looking at the used kegs where I lived in NYC, most were not much cheaper, maybe $30 than the new ones I could get on MoreBeer, so thought about going new on those. But slowly I want to get pieces together. Plus I may return to CA this year, so if I do this, I may just buy pieces slowly, store with my parents and build a kegerator there I will have more space. Thats why I thought, start with the regulator right now. By a couple of new kegs in a few months, and then tubing, C02 at the end. 

3
Kegging and Bottling / Re: Regulator to Start
« on: February 11, 2015, 02:55:37 PM »
Cool, found a good deal on Amazon for a TapRite Dual. I guess after that, I should look at buying a keg and line assembly. May go with a new Ball Lock on this one or a used, not sure yet.

Thanks for advice! This will come together in stages, then I can get my stuff up and running.

4
Kegging and Bottling / Regulator to Start
« on: February 11, 2015, 10:58:09 AM »
Question, I still bottle condition but may switch and build a kegerator sometime this year. I was thinking of buying a regulator to start buying pieces, since I have some gift certs to use.  What is a good regulator to buy to start? I generally brew some american styles and some belgian styles. Should I get a dual regulator given that I carb some stuff at higher level than others? thanks for the advice.

5
Beer Recipes / Re: Figs in a Belgian Dark Strong
« on: November 22, 2014, 11:43:29 AM »
Cool so it should be fine to put on figs in secondary for a month or two? Ill follow your lead Denny et. al. My mom was about to send me two more jars of the figs in the post so this will be plenty time for secondary.

6
Beer Recipes / Figs in a Belgian Dark Strong
« on: November 22, 2014, 09:19:17 AM »
Going to brew a Belgian Dark Strong tomorrow and I have some fig jam I made with my mother from my parents fig trees, was wondering when would be a good time to add it, for a bit of flavor, in the boil or after fermentation? 

Also should I macerate the figs in a blender before use? They are cut down to small pieces in the preserves.

Thanks for the advice.

7
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 04:39:00 AM »


Pale Malt, Maris Otter (3.0 SRM) 11.5lb
Caramel Malt - 20L (Briess) (20.0 SRM) 12oz
Munich 10L (Briess) (10.0 SRM) 12oz

Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 30.0 min Whirlfloc Tablet (Boil 15.0 mins)
Yeast Nutrient (Boil 15.0 mins)
Gypsum (Calcium Sulfate) (Boil 15.0 mins)
Amarillo [9.20 %] - Boil 5.0 min
Centennial [10.00 %] - Boil 5.0 min
Galaxy [14.00 %] - Boil 5.0 min
Mosaic (HBC 369) [12.25 %] - Boil 5.0 min
Amarillo [9.20 %] - Aroma Steep 30.0 min
Centennial [10.00 %] - Aroma Steep 30.0 min

%/IBU
-
88.5 % 5.8 %
5.8 % 71.0 IBUs -
-
-
5.5 IBUs 5.9 IBUs 8.3 IBUs 7.3 IBUs 0.0 IBUs 0.0 IBUs
Inventory
0.00 gal 0.0 oz
0.0 oz
0.0 oz 0.00 oz 0.00 Items 0.00 tsp 0.00 g 8.00 oz 0.00 oz 0.00 oz 0.00 oz 8.00 oz 0.00 oz

8
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 04:14:13 AM »
Would perhaps Wyeast 1335 or 1450 be better alternatives?  I've used Denny's for a Black IPA before, and it came out well, just want to get something attentuates well but is a bit easier to cold crash and get some brightness.

9
Yeast and Fermentation / Wyeast 1272 American II
« on: June 22, 2014, 11:17:56 AM »
Am planning on brewing a West-Coast style IPA later on this summer.  I generally rely on either Wyeast or Safale yeasts and in doing IPAs Ive done US-05 or Denny's Favorite and 1056 in the past. Was wondering what people's experience has been with 1272 as an IPA yeast.  Like the flocculation, would like a bit of a brighter beer that is pretty attentuative.  Any thoughts?

10
Beer Recipes / Re: IPA Recipe
« on: June 19, 2014, 04:32:02 PM »
One other question I had was on Water for this IPA. I live in Brooklyn so our water is pretty soft. I just picked up John Palmer's book on Water to get a better understanding of what water additions are appropriate for my beer, still have much to read.  Suggestions on what I should add and when I should add it?  Had gypsum in the kettle. 

This is the Water profile I get from the city, averages obviously.

pH - 7.3
Calcium - 5.8
Chloride - 9
Phosphate - 2.3
Sulfate - 4.4
Magnesium - 1.3

What are your suggestions? Add 5grams gysum? Calcium?  When: Mash or Kettle? I want my hops to be profiled and add a bit of dryness without say mashing at 148 and getting a thin beer. thinking about 150-151.

Welcome your suggestions.

I highly recommend downloading Bru'nWater. It has a 'Pale Ale Profile' that will lay out the amounts of gypsum to add based on your batch size and grist makeup, to achieve a good pH (first and foremost) and secondly to get the level of dryness that you and I like in IPA. Using gypsum will also raise your calcium level btw, which you need since yours is low.

I downloaded and will play around with this excel file.  Thanks!

11
Beer Recipes / Re: IPA Recipe
« on: June 19, 2014, 04:28:11 PM »
In my opinion there isn't really a noticable difference between mashing at 148 and 151.

You want to bump your sulfate up above 300ppm. do this with a combo of gypsum and epsom salts to prevent overloading with calcium.

If you need more calcium in the mash to control pH then add some gypsum there, otherwise go ahead and add it to the kettle.

With this, I entered the info into Brewer Friend Calculator and got my levels as the following if I add 5 grams of Gypsum and about 3 grams of Epsom Salts to the kettle.

Ca+2 - 50
   
Mg+2 - 13
   
SO4-2 - 153
   
Na+ - 8
   
Cl-9
   
HCO3-0
   


Does that look about where I want to be? seems to be fairly close to the range of most, maybe slightly low on calcium for light ale hoppy

12
Beer Recipes / Re: IPA Recipe
« on: June 19, 2014, 03:26:11 PM »
One other question I had was on Water for this IPA. I live in Brooklyn so our water is pretty soft. I just picked up John Palmer's book on Water to get a better understanding of what water additions are appropriate for my beer, still have much to read.  Suggestions on what I should add and when I should add it?  Had gypsum in the kettle. 

This is the Water profile I get from the city, averages obviously.

pH - 7.3
Calcium - 5.8
Chloride - 9
Phosphate - 2.3
Sulfate - 4.4
Magnesium - 1.3

What are your suggestions? Add 5grams gysum? Calcium?  When: Mash or Kettle? I want my hops to be profiled and add a bit of dryness without say mashing at 148 and getting a thin beer. thinking about 150-151.

Welcome your suggestions.

13
Beer Recipes / Re: IPA Recipe
« on: June 12, 2014, 04:24:52 PM »
So I can bump up C20 to maybe 5% and get rid of Carapils. Dry hopping I agree, I actually generally only do it to about 7 days max first first, and less. I'll dry at end of primary then rack to secondary for 2nd dry hopping for maybe 3-4 days.

14
Beer Recipes / IPA Recipe
« on: June 11, 2014, 06:11:17 PM »
I've been doing lots of belgians, but I want to get back to doing a solid hoppy beast that focuses on hop flavors and aromas and doesn't overwhelm my girlfriend's limited tolerance for bitterness. Therefore I came up with this IPA idea. Simple straightforward strong American IPA recipe with a focus on some hops I got in my freezer from Nikobrew.  Thoughts? 

Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 4.60 gal
Estimated OG: 1.068 SG
Estimated Color: 6.7 SRM
Estimated IBU: 99.2 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
11 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         1        86.3 %       
12.0 oz               Munich 10L (Briess) (10.0 SRM)           Grain         2        5.9 %         
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         3        3.9 %         
8.0 oz                Caramel Malt - 20L (Briess) (20.0 SRM)   Grain         4        3.9 %         
2.00 oz               Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop           5        71.9 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
1.00 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         7        -             
10.00 g               Gypsum (Calcium Sulfate) (Boil 15.0 mins Water Agent   8        -             
1.00 oz               Amarillo [9.20 %] - Boil 5.0 min         Hop           9        5.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           10       6.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Boil 5.0 min          Hop           11       8.4 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Boil 5.0 mi Hop           12       7.4 IBUs     
1.00 oz               Amarillo [9.20 %] - Aroma Steep 30.0 min Hop           13       0.0 IBUs     
1.00 oz               Centennial [10.00 %] - Aroma Steep 30.0  Hop           14       0.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Aroma Steep 30.0 min  Hop           15       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Aroma Steep Hop           16       0.0 IBUs     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         17       -             
1.00 oz               Amarillo [9.20 %] - Dry Hop 10.0 Days    Hop           18       0.0 IBUs     
1.00 oz               Centennial [10.00 %] - Dry Hop 10.0 Days Hop           19       0.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Dry Hop 10.0 Days     Hop           20       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Dry Hop 10. Hop           21       0.0 IBUs     
0.25 oz               Amarillo [9.20 %] - Dry Hop 5.0 Days     Hop           22       0.0 IBUs     
0.25 oz               Centennial [10.00 %] - Dry Hop 5.0 Days  Hop           23       0.0 IBUs     
0.25 oz               Galaxy [14.00 %] - Dry Hop 5.0 Days      Hop           24       0.0 IBUs     
0.25 oz               Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop           25       0.0 IBUs     


Mash Schedule: Single Infusion, Medium Body, Batch Sparge

15
Kegging and Bottling / Re: Colonna Corker
« on: June 09, 2014, 04:57:44 PM »
Thanks I maybe do some practicing with this to try to get the right height, I have a mix of 750s, and Vinnie's

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