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Beer Recipes / Re: When to add orange peel
« on: November 02, 2017, 12:51:20 PM »
hmmm....  Like you, I have read/heard to add the orange peel in the last 5-10 minutes or so of the boil.  I've made a few Belgian wits this way and they turned out well with plenty of flavor.  I would think that the longer one leaves something like that in the boil, the more likely it would be to extract bitter elements from the peel, and the volatile oils would evaporate out.

I have never left anything like that in longer than a few minutes, so I can't really speak to that.

Kegging and Bottling / Re: Quick Force Carbing
« on: November 01, 2017, 01:59:25 PM »
I have tried many methods and I now simply use the "Burst" carbonation method described by Marshall over at Brulosophy. Simply put:
1. Get beer really cold (32-40 degrees)
2. connect gas as usual and set PSI to 30 PSI
3. Wait 18-24 hours.
4. Vent headspace, reduce to serving , and check carb level.
5. As long as it's close, you should have perfectly carbed beer by leaving it cold and at serving PSI within 2-3 days.

+1  I've been doing this recently as well.  Works for me, YMMV.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: October 20, 2017, 07:13:47 PM »
Brewing my neighborhood favorite "Punkin Awesome" pumpkin brown ale.  Standard brown ale recipe with pumpkin, pumpkin pie spices, molasses, honey, maple syrup.  A little Northern Brewer and EKG for the hops.  I serve it at the end of the driveway on Halloween so the adults can have a treat too.

I did this too when I bottled my first batch.  I called my LHBS in a panic.  They told me to let the bottles warm up to room temp, and then tip each bottle upside down to re-suspend any yeast that had settled out and leave them alone for about two weeks.  Everything worked out fine.

All Grain Brewing / Re: Brewing Salts in Boil
« on: October 11, 2017, 01:23:23 PM »
Have I been doing this wrong?  I've always added my sparge salts and whatever acid I need directly to the sparge water in my HLT.  And then run that through the mash.  Should I be adding it to the kettle?  Or is this a different process entirely?

All Grain Brewing / Re: Multi step infusion mash
« on: September 12, 2017, 02:52:44 PM »
Not terrible at all.  Do a mash at 148-150F for 90 min. and you'll be good.
I'm with Denny on this.  I used to do step mashes (when called for) in a round cooler.  I was often frustrated that I didn't hit the temps when adding boiling water, even with using brewing software and taking/using careful notes.  I was listening to a podcast from Jamil Z a few years ago, and he suggested that there would be no appreciable difference in just doing a single infusion mash.  In my experience, there is no perceived difference in outcomes.  I'm sure that there will be folks that say otherwise, but a long sacc rest, single infusion will get you very close to what you want.

General Homebrew Discussion / Re: Do you know what day this is?
« on: September 12, 2017, 02:12:34 PM »
Geez, I thought that was every day.  ;D
Definitely +1

Kegging and Bottling / Re: Kegs freezing in the winter
« on: September 12, 2017, 02:11:18 PM »
If you have a couple of temperature controllers, you can add a small ceramic heater inside the fridge and set it to maintain temps above freezing. Use the second controller on the fridge itself to kick on if it gets too warm.  I do this to maintain a narrow band of temperature +/- 2F.

Kegging and Bottling / Re: less than full keg
« on: September 12, 2017, 10:29:48 AM »
No problems other than as already mentioned.  I've used 5 gallon kegs for half batches before.
+1 and +1.  CO2 is your friend.

All Grain Brewing / Re: How long do you cold crash your beer
« on: September 08, 2017, 04:30:37 PM »
"And as another said, use a blow off not a air lock."

Sorry, I'm new to brewing...could you explain why?


I think what they are referring to is that when you cool down a beer from fermentation temp to cold crash/lager temps, that the pressure inside the fermenter lowers and creates suction.  That will suck out all of the sanitizer in the airlock into your beer.  Could cause some off-flavor problems.  I just put a stopper in the airlock hole so almost no air gets in.  To date, I've never had a problem with the stopper getting sucked in, or too much suction that would prevent opening the lid.  I ferment in a stainless bucket with a lid.  Not sure if anything unusual would happen if using this method with a glass carboy.

All Grain Brewing / Re: Pumpkin Lager Questions
« on: September 08, 2017, 01:53:42 PM »
I have used pumpkin in both the mash and the boil, however, neither produced much in the way of pumpkin flavor.  Most of the sensation/perception of "pumpkin" comes from the spices that I use, which mirror what one would normally use for pumpkin pie.

I normally buy "pie" pumpkins and then bake them with a generous portion of brown sugar to caramelize them and soften them up.  Then I take an old school potato masher and smash them up really well.  That mixture goes into the mash.  I tried boiling, but that was a bit of a mess, and IMHO, not worth the effort to try to strain out the pumpkin so it wouldn't clog my plate chiller at run-off.  I suppose you could boil and chill with an immersion chiller and then just transfer the whole wort into the fermenter, pumpkin and all.  I did that with my first batch (using LME) and the pumpkin settled nicely to the bottom of the fermenter.

Very long story, but I just mash the pumpkin.  It's easier, and you get a little flavor and color.  BTW I use about 6-8 lbs of pumpkin, pre-cooking weight.

General Homebrew Discussion / Re: Not clear beer
« on: January 27, 2016, 02:01:40 PM »
Must be a trend.  My American Porter blew yesterday.   :(

Yeast and Fermentation / Re: Explosive fermentation
« on: January 27, 2016, 01:57:48 PM »
If there was krausen on top of the beer, I wouldn't worry too much.  The krausen layer should keep out any critters.  Some brewers do an "open" fermentation with no issues.

General Homebrew Discussion / Re: need some direction
« on: January 15, 2016, 02:32:24 PM »
Probably the best book with the most current knowledge is "How to Brew" by John Palmer. There are lots of other good books, but that's probably the best one to start with.

I still read through certain chapters of it every now and then.  Also, I would say that the best way to improve is 1) brew as often as you can and take good notes. 2) taste at each step of the process 3) pay attention to your volumes and temperatures. 3) lots of healthy yeast -look into yeast starters 4) control your fermentation temps

All Things Food / Re: Smokin time
« on: January 14, 2016, 02:19:36 PM »
After smoking for the past 4 years, I've used my Bradley Electric smoker and the Weber for the past year.  Both have produced great and I mean great BBQ.  I was thinking of going with a horizantal smoker but for what the Weber does and how well it works, I don't know if i'll get another one.

I am, however, heavily considering a Kamado Joe or Big Green Egg.

I keep checking out the Big Green Egg whenever I stop by the local Taylor's DoIt Center.  I'm going to take the plunge one of these days and pick one up.

I smoke my ribs with a nine spice dry rub.

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