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Topics - gymrat

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The Pub / Has anyone noticed
« on: June 21, 2013, 10:26:03 PM »
that people at a swim up bar can drink for hours without going to the bathroom?

General Homebrew Discussion / Is anybody familiar with this site?
« on: June 20, 2013, 02:05:17 PM »

They have a recipe for pliney the elder. It doesnt say clone. Are they legit?

The Pub / Beth Hart and Joe Bonamassa did another album
« on: June 17, 2013, 10:25:30 AM »
It is called See Saw. It was released a few weeks ago. It is really good. Some of the songs kind of remind me of 40s music. Is there no end to Bonamassa's versatility?

Beer Recipes / Bourbon barrel porter recipe formulated
« on: June 17, 2013, 08:03:28 AM »
I brewed this last week. The OG came out to 1.069

BeerSmith 2 Recipe Printout -
Recipe: Ralph's Bourbon Barrel Porter
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 37.1 SRM
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
8 lbs 8.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        70.8 %       
2 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         2        16.7 %       
8.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         3        4.2 %         
8.0 oz                Chocolate Malt (450.0 SRM)               Grain         4        4.2 %         
4.0 oz                Black (Patent) Malt (500.0 SRM)          Grain         5        2.1 %         
4.0 oz                Black Barley (Stout) (500.0 SRM)         Grain         6        2.1 %         
1.00 oz               Goldings, East Kent [6.40 %] - First Wor Hop           7        25.8 IBUs     
1.00 oz               Goldings, East Kent [6.40 %] - Boil 20.0 Hop           8        14.2 IBUs     
1.0 pkg               Windsor Yeast (Lallemand #-) [23.66 ml]  Yeast         9        -             
1.00 oz               Oak Chips (Primary 7.0 days)             Flavor        10       -             

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs

Yesterday I took the lid off to add the chips and bourbon (1 oz chips soaked in 8 oz bourbon for a week) While the lid was off I dropped the hydrometer in and got a 1.026 reading. Given I mashed at nearly 160F and used a low attenuating yeast I expect an FG of around 1.020 to 1.023. I took a taste while I had the lid off. This porter is spectacular. Adding the munich to bump the ABV was a good choice. After dumping the bourbon and chips in I took another taste. PERFECT! I am really looking forward to when this beer is ready.

General Homebrew Discussion / Grain to glass in less than 3 weeks
« on: June 16, 2013, 07:33:03 AM »
Brewed on 5/26

BeerSmith 2 Recipe Printout -
Recipe: Kitchen Sink IPA
Brewer: Roger Broeg
Asst Brewer: Ralph the Wonderdog
Style: American IPA
TYPE: All Grain
Taste: (30.0) To me the aroma was very grapefruit. My friends all identified it as orange. Flavor very citrusie.

Recipe Specifications
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.064 SG
Estimated Color: 7.2 SRM
Estimated IBU: 103.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
10 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        81.6 %       
1 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         2        8.2 %         
12.0 oz               Victory Malt (25.0 SRM)                  Grain         3        6.1 %         
8.0 oz                White Wheat Malt (2.4 SRM)               Grain         4        4.1 %         
1.00 oz               Cascade [5.50 %] - First Wort 60.0 min   Hop           5        21.7 IBUs     
1.00 oz               Amarillo Gold [8.50 %] - Boil 15.0 min   Hop           6        15.1 IBUs     
1.00 oz               Simcoe [13.00 %] - Boil 15.0 min         Hop           7        23.1 IBUs     
1.00 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           8        11.1 IBUs     
1.00 oz               Simcoe [13.00 %] - Boil 10.0 min         Hop           9        16.9 IBUs     
1.00 oz               Amarillo Gold [8.50 %] - Boil 5.0 min    Hop           10       6.1 IBUs     
1.00 oz               Simcoe [13.00 %] - Boil 5.0 min          Hop           11       9.3 IBUs     
1.0 pkg               Nottingham (Danstar #-) [23.66 ml]       Yeast         12       -             
1.00 oz               Amarillo Gold [8.50 %] - Dry Hop 0.0 Day Hop           13       0.0 IBUs     
1.00 oz               Simcoe [13.00 %] - Dry Hop 0.0 Days      Hop           14       0.0 IBUs     

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
Name              Description                             Step Temperat Step Time     
Mash In           Add 16.31 qt of water at 162.9 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (0.37gal, 2.98gal) of 168.0 F water
Dry hopped commando. Got the best aroma I have ever gotten.

Created with BeerSmith 2 -

Following pictures taken 6/15, 20 days later.

7.4% and nice foamy head

Great lacing

Crystal clear

Flavor very citrusy with no bitter finish whatsoever. Definitely a keeper.

Equipment and Software / Blichmann floor burner vs SP 10 revisited.
« on: June 13, 2013, 10:34:39 AM »
I just received my new brew of equipment. I haven't tried it out yet but my first impression is I paid for a lot more than just a name.

That burner ought to reduce the amount of time I wait for a boil, therefore, the amount of time I spend in a sweltering humid brewery (garage).

Notice the pot retainers. I like that little added safety factor. They are all stainless, everything but the burner itself is stainless, and they are adjustable from 15 to 20 inches. So there is plenty of room if I ever decide to upgrade to larger batches.

There is also quite a difference in the damper area where the regulator hooks up.
This old Gymrat got a good workout carrying the thing to my brewery. It is really heavy duty.

I like how it even has "igniter" holes. I always hated putting my little lighter thingie under the old burner to reach where the gas comes out. It was always rather cumbersome at best.

This was one really well designed piece of equipment.

All Things Food / Grilled Artichoke
« on: June 11, 2013, 09:15:51 AM »
Anybody ever try cooking an artichoke out on the grill? I have one quartered and I covered it with peanut oil and sprinkled it liberally with Lowry's seasoned salt. My grill is cast iron and well seasoned. We shall see how this turns out.

The Pub / Something for dog owners to consider
« on: June 10, 2013, 10:55:33 AM »

It is getting to be that time of year again. Every year veterinarians treat a number of dogs for 3rd degree burns as a result of walking on hot pavement. Please, before taking your dog walking or jogging, put the back of your hand on the cement. If you don't think you could leave it there indefinitely don't make your dog walk on it. Every year someone posts a picture of an egg fried on the concrete. Would you want to walk barefoot across a giant hot grill? Please don't make your dog do it either. This time of year I take Ralph for his walks before my morning coffee.

General Homebrew Discussion / Burner question
« on: June 05, 2013, 07:31:38 AM »
Has anybody had experience with both Blichman burners AND cheaper burners such as Bayou Classics? I noticed the burner on my SP10 is looking really rusty so I am thinking about a replacement. I just don't know if it is worth 3 times the price to go with the Blichman. But if I thought it actually performed better, would save some fuel, and I wouldn't have to replace it in 2 years, it might be worth it.

General Homebrew Discussion / Bourbon barrel porter
« on: June 04, 2013, 11:08:26 AM »
I am wanting to do a bourbon barrel porter using oak chips rather than the barrel. I have a few questions.
1. How long should I soak the oak chips in bourbon?
2. Does it matter if I just use a cheap bourbon?
3. Do I need to sanitize the container I soak the chips in or will the alcohol take care of that?
4. Will a plastic mixing bowl work OK for this?
5. How long do the oak chips need to float around in the porter before bottling?

General Homebrew Discussion / Score
« on: June 02, 2013, 02:19:07 PM »
I have been looking all over online for some more Amarillo hops. Nobody has any. I just went to the LHBS in Lawrence and they have a few pounds of them. I will be dry hopping my kitchen sink IPA with Simcoe and Amarillo.

They also have every yeast Lallemand makes for $3 a pop. I dropped $72. Ouch but oh well.

I don't have a vacuum sealer. I seal my hops the best I can in zip lock bags. That isn't stopping the aroma from permeating everything in my freezer. All of my food has a hoppy taste to it. I am thinking I either need a vacuum sealer or one of these

Beer Recipes / Kitchen Sink IPA
« on: May 26, 2013, 11:34:01 AM »
I am calling it that because, though I am basing this on Simcoe and Amarillo, I am filling in some gaps with hops I have on hand.
10 lbs 2 row
1 lb munich 10L
8 oz victory
8 oz white wheat
1 oz cascades FWH and 60 minute boil
1 oz each simcoe and amarillo 15 minutes
1 oz each simcoe and amarillo 10 minutes
1 oz each simcoe and amarillo 5 minutes
Dry hop 2 oz columbus
Nottingham yeast
Mashed 1 hour at 152 F batch sparged at 165F 15 minutes.

The Pub / Heading my way
« on: May 19, 2013, 03:19:09 PM »
I am gonna be hangin in the man cave tonight.

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