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Messages - summy

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All Grain Brewing / Re: HELP STAT!! WATER!
« on: December 07, 2010, 09:13:11 PM »
Sure do!  She's come a long way in a short amount of time.  She makes some great beers!  I'll tell her you said hello.

All Grain Brewing / Re: HELP STAT!! WATER!
« on: December 07, 2010, 03:56:09 AM »
yes.  there are identical amounts of water in each, so the additions came out the same for each for a change.

All Grain Brewing / Re: HELP STAT!! WATER!
« on: December 07, 2010, 02:44:20 AM »
No, that was for 7 gallons of water in the mash and 7 gallons of water in the HLT.

All Grain Brewing / Re: HELP STAT!! WATER!
« on: November 27, 2010, 09:05:18 PM »
I ened up using the water profile app on Beersmith.  I usually use ProMash and hate their water profile calculator.  Discovered the ease of use with Beersmith this AM.  I went ahead and shot for the Edinburg profile, cause I was shooting for very malty, low bitterness.  It suggested for 7 gallons in the mash and 7 gallons in the HLT:
2.1g gypsum ( in ea.)
1.3g epsom (in ea)
1.2g CaCl (in ea)
1.5g baking soda (in ea)
7g chalk CaCO3 (in ea.)

I did notice alot of white powder on the bottom of my mash tun while cleaning, so something didn't get fully mixed in...
The beer smelled heavenly all throughout the process and I got 7 gallons (6 gallon recipe) of 1.075 (shooting for 1.083) into the conical.  I'm not sure what kind of beer it is exactly, a cross between a stout and a porter, might call it a "Pouter" ;)

All Grain Brewing / HELP STAT!! WATER!
« on: November 27, 2010, 01:40:33 PM »
Hey all. I am brewing today, but unfortunately had an unexpected COLD night here in VA. Long story short, my outside lines are frozen and I need to go buy distilled water at the grocery store. I usually filter my water. I'm wondering if anyone out there can tell me what water salt/chemical additions I'm gonna need to add to the distilled water to brew a big stout/porter. I plan on having 7gallons in the mash(6 above the false bottom), and 7 gallons in the HLT. If anyone can help me out STAT, it would be greatly appreciated!

Ingredients / Re: Water Profile help for FW Union Jack-extract
« on: October 19, 2010, 11:56:56 PM »
It will either be Briess or Munton's.  My LHBS is donating all of the ingredients if we brew at the shop.  I'm pretty sure those are the brands they carry.  All LD Carlson stuff.  I was hoping to use 2 cans of Light LME and 2 lbs of Light DME.  It also has 2 lbs of munich, 1/4 lb caramalt, and 3/4 lb carapils for steeping.

Ingredients / Water Profile help for FW Union Jack-extract
« on: October 19, 2010, 11:33:29 PM »
Hey all. Not sure if this should be in this section or not, but here goes. I am an all grain brewer and I haven't done an extract batch in 8 years. I am wanting to brew the Firestone Walker Union Jack recipe from Can You Brew It for "Learn to Homebrew Day", extract version. Haven't actually seen an extract recipe anywhere, but have converted the all grain to extract. During the interview, Jamil states that for water they "use reverse osmosis and add back Gypsum and CaCl to 100ppm". As an extract beer, how do I go about creating that profile? I plan to use 7.5 gallons of distilled water for a full boil. I was on ProBrewer's calculator and plugged in 5.2g of gypsum and 8g of CaCl. The result is: 94ppm Ca, 102ppm SO4, and 91ppm Cl. Am I in the ballpark for what Jamil said. Are there any minerals that are not represented that need to be? I find Jamil's comment to be a bit vague, but then again I know very little to nothing about water chemistry. Any help would be greatly appreciated.

General Homebrew Discussion / Re: Your Homebrew Name
« on: August 17, 2010, 11:26:12 PM »
She does really nice work.  Would she be for hire?  Seriously?  Mine is the Portico Brewery and I've been messing around with pics from the web, but can't find anything that doesn't look hokey when "designed" (I use that word loosely...) by myself.  Must be nice to be so talented.

General Homebrew Discussion / Re: Your Homebrew Name
« on: August 17, 2010, 12:12:38 AM »
Mine is Portico Brewing because... I brew out under our portico. ::)

Yeast and Fermentation / No CO2 bubbles, but lots of krausen?
« on: July 24, 2010, 10:05:53 PM »
Hey all.  Brewed a Munich Dunkel on Wednesday (Jamil's recipe).  All went well in the mash, although could have been a bit warm (155*).  Cooled wort to around 65 before pitching the slurry from a 1L starter of WLP833 that I had already done a 1L starter for, cooled and decanted into the next 1L starter.  I added 60 seconds of pure O2.  I'm sure the slurry was cooler than the wort, so I probably shocked the little buggers.  Usually when I pitch "cold(50*)", which I didn't do necessarily this time, it takes a good 24 hours before I see signs of fermentation. I went down the next morning and added another 30 seconds of O2, there was no signs of fermentation at that time.  My situation is that I had signs of fermentation 24 hrs after pitching-- (bit of foam on the surface), and got a nice head of krausen going in another 4 hours or so, with lots of yeast swirly activity. CO2 discharging from my blowoff tube.  I have it in about 2-3" of star san.  So, visually there is ALOT going on, but there are no CO2 bubbles chugging away in the star-san...  I have a thermowell in a carboy cap (the larger "spout"), with the blowoff tube coming from the smaller "spout" on the cap.  I thought perhaps the weight of the hose was crimping the "spout", but that doesn't seem to be the case.  I'm not sure what's happening here?? ???  Where is my CO2 going?  There is no smell of any kind in the fermentation fridge.  I set the controller to 50* at pitching and it has remained there.  The beer has been fermenting since Thursday night.  I might have had this happen before, but can't remember exactly :-\.  Could this be a problem? 

Homebrew Competitions / Re: Goofy NHC Entry/Recipe Form Link
« on: May 25, 2010, 09:54:49 PM »
I had no problems! ;D

General Homebrew Discussion / Re: Hop Trellis 2.0 is up
« on: April 15, 2010, 07:33:26 PM »
I've used the 3/8" and 1/2" sisal twine for several years and have never had any issues with rotting or breakage before I was ready to cut them down for the season.  YRMV.

Commercial Beer Reviews / Re: Xingu
« on: April 06, 2010, 02:14:35 PM »
I would...  Especially good with spicy foods.

Think I am either gonna brew up Denny's Belgian IPA or the Terrapin Rye Pale Ale from CYBI.  Got a new puppy coming to live with us tomorrow, so it may have to wait.

Commercial Beer Reviews / Re: Xingu
« on: April 01, 2010, 08:23:53 PM »
I was referring to the advertisers.  Personally, I really, really like this beer.  I was eating at a Brazilian restaurant, and this was the only non-yellow fizzy beer they had.  I was very pleased!

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