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Messages - gymrat

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736
Equipment and Software / Re: Going Electric in Winter
« on: February 01, 2012, 08:25:19 AM »
2200 watts is pretty much the maximum that breaker can handle. If anything else at all is running on that circuit the breaker will trip. Personally I would also be concerned about what gauge of wiring you have in your home. If it is 14 like a lot of older houses used it might be getting awfully hot inside your walls. With that kind of current even 12 might be getting rather warm. I know some hair dryers pull this kind of current but you aren't using a hair dryer for a couple hours on end. I believe I will stick with my propane burner.

737
Yeast and Fermentation / Re: 1st time needing a blow off tube
« on: January 31, 2012, 08:33:17 PM »
I have had this happen with extract and all grain brews. There is no rhyme or reason as to which brews it happens to. At least that I know of. I have decided I am just going to start using a blow off tube instead of an air lock from now on.

738
General Homebrew Discussion / Re: fermenter beer loss
« on: January 28, 2012, 03:47:41 PM »
I lose 40 to 64 oz.

739
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.

740
All Grain Brewing / Re: Efficiency: How Good is Too Good
« on: January 19, 2012, 08:12:43 AM »
Your efficiency appears fine.  I'm typically at 78% to 82% for my system.  I find that efficiency falls off when I have a significant percentage of wheat in the grist.  I still don't really understand why.


My experience is the opposite. Mine goes through the roof when I have wheat in the grist. I have been trying to figure that one out.

741
All Grain Brewing / Re: What happened?
« on: January 17, 2012, 09:02:34 AM »
Thankyou for all the replies. I would like to figure out what I did so I can repeat it. But I have a feeling euge is right. It was the gremlins :)

I have had stuck sparges twice. Both times my grain bill was 50% wheat. I have never had one with an all barley grain bill. I have been thinking about replacing my false bottom with a screen because during the summer I like wheat beers.

I have also noticed that my OG goes up when I use wheat. Just not this much for this small of amount of wheat.

742
All Grain Brewing / Re: What happened?
« on: January 16, 2012, 10:31:01 AM »
I did make my volume. I had a little over 5 galllons after my 80 minute boil. Only difference between my process on this and my previous red ale was the penthouse of the boil. I gathered less volume and boiled that for 60 minutes.

743
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.

744
I keep mine in a dark closet in my basement. It stays a constant 66 degrees year round. I haven't had a beer go bad yet. They usually stay in there 4 or 5 months before consumption.

745
General Homebrew Discussion / Re: Reputable kits online
« on: January 07, 2012, 01:59:10 PM »
I have had excellent experiences with kits from Northern Brewer and Midwest Supplies.

746
General Homebrew Discussion / Re: Bottle conditioning
« on: January 07, 2012, 08:28:52 AM »
I don't know anything about kegging. But how long you need to bottle condition varies from beer to beer. A wheat is ready a week or two after bottling. A stout or porter takes a month at the very least. In my opinion most beers are best a month after they have been bottled. I have only been doing this stuff for 2 years there are many on here that are far more experienced and knowledgeable than I am.

747
All Grain Brewing / Re: toasty flavor
« on: January 05, 2012, 08:22:15 AM »
Thankyou for your responses. I am putting together an order with morebeer.com. Pale Chocolate is on the list now.

748
Yeast and Fermentation / Re: Ferment 3 gal batch in a 5 gal bucket????
« on: January 05, 2012, 08:15:55 AM »
I have been thinking about doing the same thing for my next wee heavy. That way I don't have to deal with 25 pounds of grain in my mash tun. And I don't drink high gravity beers enough for only 3 gallons of beer to be an issue. I just enjoy a good scottish wee heavy from time to time.

749
All Grain Brewing / Re: toasty flavor
« on: December 23, 2011, 02:14:50 PM »
I love the taste brown malt gives.  It tastes like a toasted bagel.

That's kinda the flavor I am looking for.

750
All Grain Brewing / Re: toasty flavor
« on: December 23, 2011, 02:12:55 PM »
From the brewery website....

"What we really like about this beer is the smoothness that brewing with cream sugar brings to the palate. This smoothness balances out the copious quantities of roasted barley used in the brewing process to create a rich, complex, and delicious beer. If you have not been a stout drinker in the past, give this beer a try. It might just change your mind about how dark beers should taste. It tastes so rich, but is surprisingly easy to drink!"

Cream sugar??

I would have to say the copius amount of roasted barley. Which leads to the question how much would I want to try to start to keep from overdoing?

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