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Messages - summy

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Commercial Beer Reviews / Re: Xingu
« on: March 31, 2010, 09:01:10 PM »
New to them... ::)

The Pub / Anyone ever built a radiator cover?
« on: February 28, 2010, 09:31:21 PM »
Hey all.  I have an 85 year old home with an ugly old radiator in every room.  I am tired of painting them and would like to build radiator covers for all of the ones that are visible to visitors (living room, dining room, kitchen etc.).  I have found several helpful sites about how to measure and build them, but am having trouble finding the "screen" part that goes on the front of the cover to allow air flow.  I have tried a google search, but have come up dry.  Any of ya'll done this before, and if so where did you find the decorative screen?  I've been to Lowes and Home Despot and only Lowe's had something remotely usuable.  It was stainless steel and pretty dang expensive.  Thanks.

Ingredients / Re: Caravienne
« on: February 22, 2010, 01:10:53 AM »
Thanks Denny!  What temp do you ferment at with that yeast?  How long?

Ingredients / Re: Caravienne
« on: February 21, 2010, 08:54:00 PM »
Where can I find Denny's Belgian IPA recipe? ???

Kegging and Bottling / Re: coopers carbonations drops
« on: February 19, 2010, 02:09:15 AM »
I've had good results using them.  If anything I've had slight problems with over-carbonation a couple of times.  One drop is supposed to carbonate a 375ml bottle of beer.  I think that is a slightly different volume than 12 oz., which might be the problem.

Yeast and Fermentation / Re: Fermentation Temp Control
« on: February 07, 2010, 12:23:21 AM »
Single biggest improvement to the quality of my beers (fermentation temp control).

Beer Recipes / Re: Dortmunder Export
« on: February 03, 2010, 04:04:04 AM »
Tasty's Dortmunder

A ProMash Recipe Report

BJCP Style and Style Guidelines

01-E  Light Lager, Dortmunder Export

Min OG:  1.048   Max OG:  1.056
Min IBU:    23   Max IBU:    30
Min Clr:     4   Max Clr:     6  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       12.62
Anticipated OG:          1.050    Plato:             12.36
Anticipated SRM:           4.3
Anticipated IBU:          23.5
Brewhouse Efficiency:       65 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.042    SG          10.57  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


   %     Amount     Name                          Origin        Potential SRM
 48.5     6.12 lbs. Pilsner Malt                  USA            1.037      0
 15.8     2.00 lbs. Pale Ale Malt (Briess)        USA            1.037      4
 15.8     2.00 lbs. Munich Malt                   Belgium        1.038      8
 11.9     1.50 lbs. Flaked Soft White Wheat       USA            1.034      2
  7.9     1.00 lbs. Cara-Pils Dextrine Malt       USA            1.033      2

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  0.75 oz.    Santium                           Pellet   6.00  18.5  60 min.
  2.00 oz.    Hallertauer                       Plug     4.00   5.1  2 min.


  Amount      Name                           Type      Time
  1.00 Tsp    Wyeast Nutrient Mix            Other     15 Min.(boil)
  1.00 Unit(s)Whirlfloc                      Fining    10 Min.(boil)


White Labs WLP833 Bock

Mash Schedule

Mash Type: Multi Step

Grain Lbs:   12.62
Water Qts:   17.00 - Before Additional Infusions
Water Gal:    4.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     143  Time:  10
Saccharification Rest Temp : 151  Time:  30
Mash-out Rest Temp :         170  Time:  15
Sparge Temp :                170  Time:  45

Total Mash Volume Gal: 5.26 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Scaled down from a 12 gallon recipe.  Pitches cold at 55*.

Ferments at 55*
 for 5-6 days, then slowly (1*/day) raisese temp to 64*(after about 2 weeks
).    Diacetyl rest at 70* for two days.  Then rack to secondary and lager
for 1 week to 8 weeks.

Beer Recipes / Re: Dortmunder Export
« on: February 03, 2010, 12:50:02 AM »
I've made Tasty McDole's Dortmunder and it was freakin' awesome.  We just kicked it this past weekend and my wife is already bugging me to do another batch.  Will probably do a 10 gallon batch this time.  Don't have the recipe at the moment, but will find it later if you want it.

All Grain Brewing / Re: Water Report
« on: January 31, 2010, 10:43:35 PM »
Yes Denny.  I use the water supply outside my house (same one I use to water plants, wash the car, etc.) run through a carbon filter that came with my B3-1500 from MoreBeer.  Now I assume that that water is the same as the water that comes out of our kitchen sink, but who knows (about the pipes, etc.)?  I'm not sure about how particular they are about the sample that you send into them.

All Grain Brewing / Re: Water Report
« on: January 31, 2010, 08:12:47 PM »
Question...  I ordered the kit suggested.  Since I use my outside faucet and I use a carbon filter, should I run the test water to be submitted through the carbon filter outside like when I brew?  Or can I just use my inside water?

Ingredients / Re: Shelf life of adjuncts
« on: January 18, 2010, 09:47:53 PM »
I used it.  It smelled like semi-sweet corn.  Nothing bad about it.  I tasted a piece and it seemed fine, not bad tasting at all.  It was vacuum packed and sealed.

Ingredients / Shelf life of adjuncts
« on: January 17, 2010, 10:32:56 PM »
Hey all.  Does anyone know what the shelf life is on flaked adjuncts, particularly flaked corn?  I am brewing a cream ale tomorrow and have some flaked corn that is probably around 2 years old.  It is in an unopened package from LD Carlson.

Ingredients / Re: Newport Hops
« on: January 16, 2010, 08:25:24 PM »
I think it came out of Drew's book?  I'll have to check to make sure though.

Ingredients / Re: Newport Hops
« on: January 16, 2010, 03:45:59 PM »
The Brutal Bitter call(s/ed) for them.  I just brewed the clone recipe and used them for bittering.  Then LOTS of crystal everywhere else.

Wood/Casks / Re: Anybody purchased from this guy?
« on: January 08, 2010, 02:49:02 AM »
I received mine today in the mail finally.  It is smaller than I thought it would be...  Looks good though.  One difference with mine I see from the others I've seen around is that mine seems to be lacquered/varnished on the outside.  The one in the post above looks to me to be bare wood?  Should there be a finish applied like there is on mine?  Does it matter either way?

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