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Topics - gymrat

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166
Ingredients / Question about roasted grains
« on: March 03, 2012, 01:03:09 PM »
Is there a difference between black roasted malt and black patent malt?

167
Ingredients / Hop identification question
« on: February 24, 2012, 11:30:12 AM »
Has anybody tried Odell's seasonal red ale? It has a really nice fresh hop aroma. For those who have tried it, does anybody know what kind of hops those might be? Or how they got such and incredible aroma?

168
All Grain Brewing / Does this sound right?
« on: February 20, 2012, 07:38:20 PM »
Grain bill
11 lbs Rahr 2 row
1 lb Munich
12 oz Victory Malt
8 oz Rahr Malted Wheat

OG 1.076
FG 1.012

I checked the hydrometer several times on each reading. I used Nottingham yeast. Can it attenuate that much?

169
Ingredients / Malt percentages
« on: January 19, 2012, 11:26:42 AM »
Are there any websites with information on what the maximum percentage of the grist particular malts should be? I would like some kind of a starting point for experimenting with roasted malts.

170
All Grain Brewing / What happened?
« on: January 16, 2012, 09:07:04 AM »
I mashed the following grain bill.
9 lbs Rahr 2 row
1.5 lbs Rahr malted wheat
Started with 3.5 gallons of strike water. Got 155 so I added half a gallon of cold water to bring it to 150. Let it steep for 90 minutes. Sparged with 4 gallons of 170 degree water. Boiled for 80 minutes.
Brewtarget said I would get 1.050 at 75% effiency. I got an OG of 1.060. Am I grinding my grain too fine? Was there something in my process that would get more extract than predicted? Typically when I use just barley Brewtarget is spot on.

171
All Grain Brewing / toasty flavor
« on: December 22, 2011, 08:36:24 PM »
I don't know if anybody here has tried a Tall Grass Buffalo Sweat. For those who have, what grain produces that toasty type flavor it has?

172
All Grain Brewing / How do yall buy grain?
« on: December 11, 2011, 10:17:46 PM »
I just got 50 pounds of Rahr 2 row malted barley. Then I started looking at the cost of ordering various grains for different recipes. It is a lot cheaper just to buy the kits and modify from what I can see. How do you all buy your grains for different recipes?

173
Going Pro / Question
« on: December 07, 2011, 08:55:53 AM »
When talking about how many barrels a brewery produces how much is in the barrels? Are we talking about 16 gallon kegs here?

174
Beer Recipes / Modification question
« on: December 05, 2011, 01:25:37 PM »
My next brew is going to be my favorite Red Ale recipe.

9 lbs 2 row barley
12 oz Caramel 40
4 oz Special B
4 oz Roasted Barley
1 oz Cascade Hops
3 oz UK Fuggle hops
Safale US_05

I am thinking about moving my operation to the kitchen for the winter. Maximum boil on my stove would be 3 gallons and that is pushing it. So I am thinking about just boiling my first runnings. I thought I could compensate by adding more grain. Ideally that would be more 2 row barley but I have about 40 pounds of malted wheat collecting dust. So I thought I might use a pound or two of that instead. I am not sure what this will do to the recipe but I bet it will still taste good.

My question is, giving I usually get 75% efficiency doing a batch sparge from my system, how much wheat would I want to add to this recipe to hit an OG of around 1.050?


175
All Grain Brewing / All grain brewing in the winter
« on: November 03, 2011, 07:03:40 AM »
I did a search on this before asking on the forum. Nothing came up so if I am rehashing an old thread please let me know and point me to it.

This will be my first winter all grain brewing. I did extracts the last two winters. My concern is the need to steep my grains in the cold, and how to cool my wort without a chiller (the garden hose will be put away).

I have a small unattached garage that I will be using for my brewery. I use a Rubbermaid 10 gallon cooler for a mash tun. Will that maintain the temperatures I need for an hour on a cold day? And for cooling the wort, should I just put the lid on my kettle and let it sit in the cold? Maybe put it outside to get the wind to blow on it? Stir it frequently?

Would I be better off switching back to extract brewing until the weather warms up?

I am open to advice and suggestions.

176
Beer Recipes / vanilla java porter
« on: September 11, 2011, 07:59:51 AM »
I am planning on brewing a porter. I want to split in half between 2 Mr Beer megs so I can have some regular porter and some vanilla java porter. My question is about the vanilla beans. Do I "dry hop" with them? And how many should I use for 2 1/2 gallons?

177
Beer Recipes / Wheat, Octoberfest, Ale?
« on: July 30, 2011, 08:11:02 AM »
I have a bunch of malted wheat. I was wondering if there are any opinions on this hybrid of sorts.

5lbs Malted Wheat
5lbs Munich
1lb Dark Munich
1/2 lb Caramunich 60
1 oz Sterling hops 60 minute boil
US-05 yeast

I am not trying to reinvent the wheel here. I would just like to use some of the wheat malt I have. This recipe came from a NB kit but I am subbing wheat for the pilsner malt. I do like dark wheat beers btw.


178
General Homebrew Discussion / Dry hop question
« on: July 20, 2011, 08:17:29 AM »
When I dry hop this time I want to use a hop sack. Is it necessary to sanitize the hop sack? Or will there be enough alcohol in my beer after a week of fermenting to do the sanitizing?

179
General Homebrew Discussion / Chiller question
« on: June 25, 2011, 03:22:32 PM »
Does  anybody have concerns about maybe missing some oxidation on their chilled and getting it in their beer?

180
All Grain Brewing / Mash out questions
« on: June 13, 2011, 04:29:57 PM »
1. What does it do?
2. How do you perform it?
3. Is it necessary?

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