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Messages - jimmykx250

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1
All Grain Brewing / Re: When and how to adjust mash pH
« on: April 21, 2017, 03:18:25 AM »
starting off with RO water and using Bru'n water, mas ph reading have gone the way of Iodine starch conversion tests. After so many times of hitting my desired mash ph ( or getting damned close) I don't feel the need to confirm it anymore.
I was in this boat, but a sack of Red X has changed my opinion. I always thought a pH meter would be the very last think I'd buy.

Care to explain? I dont understand?

2
Yeast and Fermentation / Re: Multiple strains for saison
« on: April 20, 2017, 01:57:36 AM »
Omega Saisonstein is a really unique hybrid strain.  I truly think it is one of the better strains out there even though it took some time/age for me to love it.  I will say go about 60% carb sugar if you're bottle conditioning.  It really is a beast when it comes to chewing up fermentables.

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I agree!!

3
Yeast and Fermentation / Re: omega hot head yeast
« on: April 13, 2017, 02:22:55 AM »
Not to be rude, but putting a carboy full of beer in the sun would be the LAST thing I would do.  I did a skunking experiment once, with cream ale in Corona bottles.  They were noticeably skunked after about 7 minutes, and it got considerably worse with samples exposed in various amounts up to about 45 min.  I wish I could post you the pictures of this trial, but the NB forum has purged a ton of its core content.    :'(
[/quote

I ferment in white plastic buckets. I know what your saying though- good point! Not recomended to throw  glas carboy in the sun. Im not a fan of glass anyhow.]

4
General Homebrew Discussion / Re: Making your own barrel
« on: April 10, 2017, 03:56:35 PM »
Keep us posted I would like to try this myself. I have a garage full of woodworking stuff that has been dormnt for 2+ years. Right about the time I started brewing:)

5
Yeast and Fermentation / Re: Slow start with yeast starter?
« on: April 09, 2017, 01:53:14 PM »
Give it time and check the seal on your fermentation chamber-it could be leaking. It will take off.

6
Beer Recipes / Re: thoughts on this big boy
« on: April 08, 2017, 02:47:56 PM »
Method: BIAB
Style: American IPA   
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)   
Boil Size: 7.5 gallons
Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)   

Original Gravity: 1.087 Final Gravity: 1.021 ABV (standard): 8.69% IBU (tinseth): 100.23 SRM (morey): 8.74
Fermentables
Amount   Fermentable   PPG   °L   Bill %
15 lb   American - Pale 2-Row   37   1.8   78.4%
10 oz   American - Caramel / Crystal 20L   35   20   3.3%
6 oz   American - Carapils (Dextrine Malt)   33   1.8   2%
42 oz   American - Munich - Light 10L   33   10   13.7%
8 oz   Canadian - Honey Malt   37   25   2.6%
19.13 lb   Total           
Hops
Amount   Variety   Type   AA   Use   Time   IBU
2 oz   Chinook   Pellet   13   Boil   60 min   69.15
1 oz   Amarillo   Pellet   8.6   Boil   30 min   17.58
2 oz   Cascade   Pellet   7   Boil   10 min   13.5
2 oz   Amarillo   Pellet   8.6   Boil   0 min   
Hops Summary
Amount   Variety   Type   AA
3 oz   Amarillo   Pellet   8.6
2 oz   Cascade   Pellet   7
2 oz   Chinook   Pellet   13
Mash Guidelines
Amount   Description   Type   Temp   Time
--      --   152 F   60 min
Yeast
Default - - -
Attenuation (avg):
75%   
Flocculation:
Med
Optimum Temp:
66 - 72 °F   
Starter:
No
Target Water Profile: Light colored and hoppy
Ca+2   Mg+2   Na+   Cl-   SO4-2   HCO3-
75   5   10   50   150   0

Changed the hop lineup as well-
I hope this thing tastes 1/2 as good as it smells! Thanks for the input guys! will post pics when done

7
Beer Recipes / Re: thoughts on this big boy
« on: April 08, 2017, 09:04:34 AM »
Brewed this thing this morning. Only differene is i added 2lb 10oz munich instead of 1 LB. smells good!

8
Beer Recipes / Re: thoughts on this big boy
« on: April 07, 2017, 02:41:28 PM »
6 gal batch
I only have 2 LBS 14ox of GP
ferment with omega saison yeast?

9
Beer Recipes / thoughts on this big boy
« on: April 07, 2017, 02:31:59 PM »
15 LB 2row
10 oz 20L caramel
6oz carapils
1 LB munich
8oz honey malt

Just somethinng I cme up with i want it to be  big beer but not brleywine big
Amarillo and hallertau mittelfruh for hops

would throwing golden promise in there be a waste?

10
Hate to say it but LHBS is normally more expensive on most items. But I like the gal that runs it so im always throwing business her way. Her bags of 2 row are close to what i get delivered to my door but she sells rahr and I like GWM. I want her to stay around so im alsways stopping in and buying yeast and ods and ends from her.

11
Yeast and Fermentation / Re: omega hot head yeast
« on: April 01, 2017, 02:36:06 PM »
My experience hs been really positive with this yeast. Its relly odd but it prefers to be warmer and no off flavors at all. I turned my neighbor on to it and he loves it too. You need to monitor the gravity a little closer cause it wil stop prematurely if its to chilly like 65 to 68!!! Once last sumer it wasnt done only around 50% attenution so i threw it on the deck in the sun and withing 15 min the bubbler was going. So far i love this stuff but only use it in the summer.

12
All Things Food / Re: Sunday morning BBQ
« on: March 19, 2017, 07:44:27 AM »
Snake method is my favorite! I did two pork shoulders last sunday with apple wood chips. The nice thing is i vac family size portions and end up with like 8 meals to just heat and serve. The kids love the stuff. I did splurge and bought the larger weber kettle so it holds more. Well worth the money.

13
Ingredients / Re: Bulk Hops, now that NikoBrew is closed
« on: March 06, 2017, 03:09:55 AM »
Ive had god luck with yakama and good quality. Seems a shame about Niko. Certainly going to mis niko.

14
Ingredients / Re: Brewing Additions/ Adjuncts
« on: March 03, 2017, 02:19:29 AM »
Add coffee to water and let sit. ;)

For beer I use 8oz of coffee in a 2 quart Mason jar filled to the top with bottled water. Use a hop sack to contain the grounds. I like the results from steeping at room temp over in the fridge, but I like the fridge for settling out fine bits. Because of this I normal go for about 12 hours on the counter and then another 8 or so in the fridge. It's ok to shake it up from time to time, the key to clear extract is to not stir it up to much before pulling the sack and decanting decanting. This procedure will get you a quart plus some. I like to add a quart and then add half and half to the rest.

The wife just bought me one of these for Christmas and it's a bit small for a half pound, but works well for everyday use at about 5-6 oz for 1:1 concentrate. The screen is really well made and sturdy.
https://www.amazon.com/dp/B01ATJ6AJG/ref=cm_sw_r_cp_api_wInUyb36B6ZKJ
Thanks im a coffee guy but never tried it cold. I will now.

15
Ingredients / Re: Brewing Additions/ Adjuncts
« on: March 02, 2017, 05:05:19 PM »
Can anyone share their coldbrew technique for coffee?


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