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Messages - jackfromjax

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1
All Grain Brewing / Re: Lambics
« on: December 03, 2009, 01:27:09 PM »
Here's a great pLambic link:
http://hbd.org/brewery/library/LmbicJL0696.html

Covers traditional and non-traditional methods.  A very interesting read.

2
Yeast and Fermentation / Re: English Yeast and Hop Aroma
« on: November 18, 2009, 12:29:55 PM »
+1  Yeast strains such as WLP 002 English Ale or WLP 028 Edinburgh Ale have a much more fruity ester profile than say a WLP 001 California Ale yeast.  Temperature of fermentation and the resultant esters will vary a great deal from high temp to low temp fermentations as well.  Style, however, plays a key role.  If your trying to brew an American Ale with prominent flavor and aroma hop profiles, an English yeast with more fruity esters will more than likely subdue and/or cloud the perception of hops.  Likewise, an English or Scottish Ale dependent on those fruity esters due to the lack of aroma hops, would probably be out of balance when using an American Ale yeast.

3
Kegging and Bottling / Re: Crash Cooling and Bottling
« on: November 16, 2009, 11:45:20 AM »
If you crash cool, be sure to disconnect your blow off tube assembly (if your using one).

I made that mistake and turned the temp control to my fridge from 68 to 32.  The next day I went out to check the progress and noticed that most of the carboy neck above the beer was filled with sanitizer that had been sucked back into the fermenter.  Luckily there was such a sharp division between sanitizer and beer and I was able to rack out most of the beer.  Lessoned learned.

4
General Homebrew Discussion / Re: Stout or Porter
« on: November 16, 2009, 11:29:33 AM »
Agree with Wilypig... +1

I've had great success with additions of Debittered Black Malt in both.  Not as a substitute for Roasted Barley, but in addition to.

5
General Homebrew Discussion / Re: Random Beer Name Generator
« on: November 13, 2009, 01:26:06 PM »
"Obi Wan Kenobe's Frickin Brown Sharks With Frickin Laser Beams Tied To Their Heads Rauchbier"

May the force be with you...always

6
Ingredients / Re: Is Maris Otter worth it?
« on: November 13, 2009, 11:42:23 AM »
+10...There's no substitute.

7
Equipment and Software / Re: Brew Kettles - Appropriate Size
« on: November 12, 2009, 02:40:44 PM »
+1
If there's one thing I've learned as a homebrewer, it's plan now for 10yrs from now.  I'm sure everyone (myself included) has stories about how much money they've wasted by not buying big initially.  "Damn, I should have bought the deluxe kit instead of the beginner kit", "I wish I would have bought a refractometer instead of my three hydrometers", "I should have just spent the $$$ on a Brew Magic system"...just venting a little bit, sorry.

Go Big!  ;D

8
Yeast and Fermentation / Re: Harvesting Yeast from Commercial Beer
« on: November 12, 2009, 02:23:13 PM »
Saison Dupont
Jolly Pumpkin La Roja
Orval

9
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 12, 2009, 02:21:30 PM »
If I didn't have to bottle for comps, I probably wouldn't bottle at all.  Nothing better than going to the fridge and having the choice of many on tap at the same time.  I too have a hundred or so bottles cleaned and ready to go if the need or desire occurs.

10
All Grain Brewing / Re: Adjunct mash procedure
« on: November 12, 2009, 02:08:57 PM »
Here's a great link that I pulled from the Burgundian Babble Belt on Lambics, specifically the use of raw wheat and options (ie...turbid mashing, gelatinizing prior to mashing, or substituting flaked wheat).  Very informative

http://hbd.org/brewery/library/LmbicJL0696.html#Mash

11
I usually get the "green light" to brew for one day, so I'll at least do two batches.  I've done three a couple of times, but that was a brutally long day.  When doing two, I'll overlap so I'm mashed in with sparge water ready on the second batch  while I'm boiling and chilling the first batch.  The key for me is timing the chilling of wort, transfer to fermenters and cleaning of the boil kettle while I'm raising the mash to 168 prior to the sparge.  It's such a great moment when I just finish up cleaning the boil kettle when the timer goes off to begin the sparge.  Talk about being in the zone.  Of course, this perfect timing has only happened once.

12
Pimp My System / Re: My Brewery and Alehouse-Shed
« on: November 11, 2009, 05:47:32 PM »
Is that Heaven, Nirvana or Shangri La....I can't decide  ::)

13
Equipment and Software / Re: Cooler Heater
« on: November 11, 2009, 05:44:27 PM »
When I was still brewing in a cooler I added a pump with an immersion chiller in the HLT tank and recirculated the wort through the chiller and back on top of the grain bed.  It didn't take long to dial in the required HLT temp to maintain mash temp.  It also allowed me to do a more advanced step mash that water infusion wouldn't allow.  You could certainly add a temp controller, probe and thermowell to the design to automate the process.  This, however, is more of a Herms system, which uses a heat exchange method vs a Rims system that usually has an electric heating element integral to the recirculating wort loop.  Hope this helps.

14
Equipment and Software / Re: How do you chill your wort?
« on: November 11, 2009, 02:03:43 PM »
A thing of beauty!

Great link!  I like the step by step.

15
All Grain Brewing / Re: Insulation For Mash Tun
« on: November 11, 2009, 01:05:53 PM »
Frustration with Mash Tun temperature drop led me down the inevitable path of system automation.  The first step was to add a pump, and recirculate the wort through an immersion chiller in the hot liquor tank, then on top of the grain bed (aka Herms).  Worked great, no insulation!  This was a slippery slope, however, and eventually led to another pump, two asco valves, a hard gas line, and two love temp controllers (ie Brutus).  No insulation though  ;D

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