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 - gymrat

Pages: 1 2 3 [4] 5 6 ... 58
46
Equipment and Software / Re: Indestructible hydrometer
« on: April 10, 2014, 07:37:07 AM »
I am still using the one I bought when I first started brewing 4 years ago. I do have a spare just in case though.

47
Equipment and Software / Re: Recommend a Grain Mill
« on: April 09, 2014, 07:53:00 AM »
Three roller Monster Mill here. Been great. Driven by a half horse drill, no issues after 3 years and probably 800 lbs of grain.

If I ever have to replace my barley crusher that is probably what I will buy. But so far I have been using my Barley Crusher for 2 years with no issues.

48
Kegging and Bottling / Re: priming and CO2 in a keg
« on: April 08, 2014, 06:33:00 AM »
I prime my kegs with 2oz of sugar. I have 4 kegs and 2 taps. This way they can be carbonating while they are waiting their turn to be tapped. Then I just use my C02 to serve the already carbonated beer.

49
Beer Travel / Re: Muscatine, Iowa
« on: April 07, 2014, 07:12:49 AM »
It has been a lot of years since I have been there. I used to do a bicycle race they held there in the park. Too bad your not going in the fall as they have the best melons in America. Their cantaloupes are called Musk melons. Good luck breathing. They have a soy bean processing factory there and the entire town often reeks. The Quad cities is not too far north of there and they would be more likely to have what you are looking for. But given it has been 11 or 12 years since I have been there maybe something new has opened up.

50
Yeast and Fermentation / Re: Dry Yeast
« on: April 06, 2014, 05:53:23 PM »
I have been using that yeast in all of my American Ale styles for a while. It takes it a while to take off, usually a 48 hour lag time, but once it does it really has a major party.

51
I see two things here. First Whirfloc, regardless if directions, needs to be added with less than 15 minutes left in the boil. 15 minutes will denature it. I add mine at 5 minutes to go.

Second, I struggled with clarity of my beer for years...then one time, quite by accident, I discovered it was my pour that was causing the haziness. I was pouring beer into sample glasses and noticed the first glass was crystal clear, the second one had the usual haze. I learned to pour slowly and watch the beer coming out of the bottle, as soon as I see any sediment at all I quit pouring. I don't care what I leave in the bottle.

The attached pictures are one of one of my IPAs...the lines through it are magnifications of the blurred out privacy fence in the back ground.

The other is one of my wheat beers.




52
Equipment and Software / Re: brew nanny
« on: April 03, 2014, 04:01:01 AM »
What happens when you have a really active fermentation, one of the ones that requires a blow off tube, what does all that krausen forced into this device do to it?

53
General Homebrew Discussion / Re: Forgot
« on: March 22, 2014, 08:29:58 AM »
I thought the purpose of them was to adjust PH during the sparge. If you got the efficiency you wanted then you didn't need them as I understand it. I don't think they would do anything in the boil other than give you salty beer. But I could be wrong, have been before, probably will be again.

54
Beer Recipes / Re: Single hop saison idea
« on: March 21, 2014, 03:02:02 PM »
I used Nelson Suavin hops in my Saison. It came out terrific. I think Galaxy would be great.

55
General Homebrew Discussion / Re: Drinking Only Homebrews
« on: March 21, 2014, 03:56:34 AM »
I only buy beer at the store if I am attempting a clone. Other than that I go to the local brew pub once a week and Old Chicago once a week. I try 2 beers at each place. At home I pretty much drink nothing but my own beer.

56
Yeast and Fermentation / Re: crazy blow off How much can i loose?
« on: March 17, 2014, 06:16:50 PM »
I use a 5 gallon bucket for my blow off container. And I never use an air lock anymore. I just use a blow off hose from the start.

57
General Homebrew Discussion / Re: Brewhemoth at the NHC
« on: March 16, 2014, 07:51:21 AM »
I have been thinking about purchasing a second conical. The Brewhometh looks great but I would prefer something in the 10 to 15 gallon range as well. I currently have a stout. It is nice but the thermal well attachment has an exposed weld, I don't really like the way the lid is held on, and there is no relief valve, which I think is a little unnerving when pushing my beer out with C02.

58
Beer Recipes / Re: Scottish Wee Heavy
« on: March 16, 2014, 07:33:59 AM »
OK this was the recipe I brewed yesterday. I would have prefered kent goldings for the hops but I didn't have any on hand. I think Sterling is a nice "neutral" hop for general purpose use as a bittering hop. Just my opinion.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Lift Your Leg and Wee Heavy
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (30.0)

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: 1.085 SG
Estimated Color: 16.5 SRM
Estimated IBU: 20.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15 lbs                Maris Otter (Crisp) (4.0 SRM)            Grain         1        95.6 %       
8.0 oz                Honey Malt (25.0 SRM)                    Grain         2        3.2 %         
3.0 oz                Black (Patent) Malt (500.0 SRM)          Grain         3        1.2 %         
0.70 oz               Sterling [8.60 %] - First Wort 60.0 min  Hop           4        20.1 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         5        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15 lbs 11.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 20.61 qt of water at 167.5 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.97gal) of 168.0 F water
Notes:
------


59
All Things Food / Mustard?
« on: March 09, 2014, 01:42:14 PM »
Did yall know Seirra Nevada makes mustard? I was at the Natural Grocers and I saw it. They had 3 varieties. I picked up the hot one. I was looking at the ingredients and the 4th one was Porter. I had it on a burger today and it is some good stuff.

60
Beer Recipes / Munich
« on: March 06, 2014, 07:46:48 PM »
Has anybody ever tried using munich instead of pale malt as the base for a stout? Is there any reason it wouldn't work? Seems to me like it would make a really nice malty tasting beer.

Pages: 1 2 3 [4] 5 6 ... 58