Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jtoots

Pages: [1] 2 3 ... 19
1
Equipment and Software / Re: Rust in brand new HLT kettle
« on: April 23, 2018, 01:06:05 PM »
Yup, I had this happen with my new MegaPot.  I reached out to the retailer and they suggested that it hadn't been properly passivated during manufacturing and pointed me towards Bar Keepers Friend.  That worked way better than I expected and the rust didn't come back on my subsequent batch.

2
Beer Recipes / Re: Rye IPA help?
« on: April 05, 2018, 12:10:31 PM »
my suggestion would be to cut or reduce the chocolate malt so your color gets down to 13ish at most... darker than that, in my experience, is headed towards brown when in a glass.  13 is a nice amber/red depending on the malt bill.

Is brown a problem?  Ever had Hop Rod Rye?

Nope, not a problem, just offering some humble input to hit the OP's reddish goal... which I personally happen to like in a rye IPA.  Never had Hop Rod Rye but I'll certainly keep an eye out for it!

3
Beer Recipes / Re: Rye IPA help?
« on: April 04, 2018, 04:49:27 PM »
my suggestion would be to cut or reduce the chocolate malt so your color gets down to 13ish at most... darker than that, in my experience, is headed towards brown when in a glass.  13 is a nice amber/red depending on the malt bill.

4
General Homebrew Discussion / Re: can mount pump vertical?
« on: March 24, 2018, 05:48:23 PM »
Non self priming pumps seem to cavitate when I try to use them in a vertical mount configuration but they still pump.

YIKES!  Cavitation is really bad for pumps.

5
Yeast and Fermentation / Re: lacto starter, first sour attempt
« on: February 26, 2018, 12:49:07 PM »
Thanks for the input, everyone!  It was an exciting weekend and I think it all went well.  I pitched on Saturday morning, boiled on Sunday evening.  I forgot to purge the headspace with CO2.  The starter did taste a bit sour.  I kept it between 109-115 throughout by bumping it with heat every 2.5-3 hours (12 gallons).  It only fell below this, down to about 98, overnight. A nice film had developed at that point, and a few hours later it was a pretty impressive pellicle. Smell was pretty bad but not like vomit. My new pH meter will be arriving in the mail today so I'm excited for the next batch with measurements :)

I pitched 5 gallons with safale and 5 with European Ale yeast.  The safale will get 3 gallons of blueberries, either at high krausen or in secondary.

Thanks again, that was fun!

6
Yeast and Fermentation / lacto starter, first sour attempt
« on: February 22, 2018, 03:35:59 PM »
It's time to get out of my comfort zone, so I'm giving a Berliner Weiss a go. First question as I make my way through this:

What's your experience with lacto starters? 

I've got one going, pitched it on Monday (72 hours ago), not seeing any real activity.  It's at room temp. After pitching I continued my research, mostly on Milk the Funk, and 24 hours in turned the stir plate off and added lactic acid to drop the pH.  I don't have a meter or strips yet, probably going to snag some tomorrow along with another vial of WLP677.  Far from perfect but hey, gotta start somewhere, right?

I'm planning on brew day 1 on Friday night or Saturday and kettle souring through the weekend.  I'm a bit anxious about holding temp above 100 for days on end, how does that go for you kettle sour-ers?

7
Beer Travel / Re: brewery suggestions in Austin, TX?
« on: January 09, 2018, 05:00:12 PM »
Thanks everyone!  Headed South on Thursday, should be all set for lots of fun!

8
Beer Travel / brewery suggestions in Austin, TX?
« on: December 27, 2017, 03:50:40 PM »
Hey all, happy holidays!
Headed to Austin in a couple weeks for a bachelor parties.  Anyone have recommendations on places to drink?
Thanks!

9
All Grain Brewing / Re: Silly bitterness in Grapefruit IPA
« on: December 12, 2017, 03:00:09 PM »
Thanks all, I realise beer changes a lot with time, but samples from other batches of IPAs I’ve taken at this time have tasted a lot more balanced. I love bitterness in my brews, but this is way overboard. Still, I’ll leave it for another week or 2 and see what happens.

Awesome, I was worried we were too late!  Fingers crossed it turns out great :)

10
All Grain Brewing / Re: Silly bitterness in Grapefruit IPA
« on: December 11, 2017, 04:13:04 PM »
It's only been fermenting 6 days, don't dump it.  Beers taste totally different when they're warm, straight from the fermenter and uncarbonated (not to mention potentially still fermenting) than they will cold and fermented.

11
Kegging and Bottling / Re: Beer line length
« on: November 08, 2017, 08:00:54 PM »
Higher pressure needs more back pressure. This can be done with more line or a flow restrictor
Bingo! That's what I'm asking. If I want to have a higher carb rate for something, I'll need a longer line... right? Lol sorry. Newbie herre.


Sent from my iPhone using Tapatalk

Within reason, I don't think so... a lower pressure for less carbonation will result in a slower pour.  A higher pressure for more carbonation (again, within reason) will result in a faster pour.  I run my pressure anywhere between 3ish and 15ish psi for serving, depending on if I'm trying to gradually increase or decrease carbonation.

12
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 08, 2017, 01:17:03 PM »
I might be sensitive and/or my burner might not be efficient, because I can't get away with this... I feel pretty crummy, light headed dizzyish when I burn in the garage.  Outdoors for me, it's usually more enjoyable out there anyway!

13
Beer Recipes / Re: red rye ale
« on: November 04, 2017, 01:04:05 PM »
looks awesome.  i love simcoe with rye, the spice and piney-ness play great together.

14
General Homebrew Discussion / Re: 1st ESB From A Scratch Recipe
« on: November 02, 2017, 11:23:32 AM »
I concur with the grain adjustments from above and would also state that you will probably want more IBU's in your finished product to balance out the crystal malt. Maybe consider shooting for 35-45 IBU's depending on your preference?
I'm with that suggestion for what I like in an ESB, worth noting that (1) 2008 BJCP caps the style at 35 IBUs and (2) I thought it was interesting that the OP was going for a malt-forward ESB. 

15
Kegging and Bottling / Re: Quick Force Carbing
« on: November 02, 2017, 11:18:45 AM »
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.
+2

Pages: [1] 2 3 ... 19