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 - narcout

Pages: [1] 2 3 ... 31
1
General Homebrew Discussion / Re: Commercial Kegerators
« on: April 14, 2014, 12:24:58 PM »
I've had a Beverage Air for about 5 years now and have been very happy with it. 

2
Beer Recipes / Belgian Single
« on: April 06, 2014, 04:46:25 PM »
I brew a lot of Belgian singles.  It's a fun style to play with, and they always seem to turn out pretty well.

This is what I'm planning for next weekend.  I've never experimented with the lighter colored candi syrups before (I usually use evaporated cane sugar).

5.75 Gallon Batch

9 lbs. Belgian pils
1 lb. Golden Candi Syrup (5L)
1 oz. EKG 60 min
1 oz. Saaz 10 min
2 oz. Saaz 2 min
Wyeast 3522 (Belgian Ardennes) 

I'll probably pitch in the low to mid 60s, let it free rise, and cap it around 72.

3
Beer Recipes / Re: Citra APA
« on: April 06, 2014, 04:31:23 PM »
I just tapped this keg yesterday, and it's one of the better APAs I have brewed

To me the flavor/aroma is lemon, fresh cut grass, and ripe melon.  My wife said it tastes like Summer, which I think is fairly apt.

I'm glad I bumped up the dry hops, that was a good suggestion - so thanks.

4
Beer Recipes / Re: Mitch Steele excerpt
« on: April 06, 2014, 04:23:12 PM »
"2. Minimize crystal malts, or eliminate them. And only use the lightest (20°L or less) if you do want to use crystal malt."

I have to say, my favorite IPA recipe at the moment includes a pound of English dark crystal (80 SRM). 

5
Going Pro / Re: Congrats Pawtucket Partiot
« on: April 03, 2014, 12:28:08 PM »
Really fantastic, congratulations.


6
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 31, 2014, 10:04:20 AM »
I also have an inline flow meter that's a simple plastic spring loaded bead meter.

If possible, could you please post a link to that flow meter?

7
Beer Recipes / Dubbel
« on: March 27, 2014, 10:01:59 AM »
Recipes for Dubbels seem to range from just pils malt and candi syrup to 10 different specialty grains.

This is what I brewed on Sunday, and it leans more towards the simple, though it does include two crystal malts.

6 gallon batch - OG 1.063

8 lbs. Belgian Pils
3 lbs. Munich
.5 lbs. Caramunich
.5 lbs. Special B

1 lbs. Dark Candi Syrup

.5 oz. Magnum (60 min)

3787 (appropriately sized starter)

I oxygenated and pitched at 62 degrees and let it free rise. It seems to have peaked around 72 and has been holding steady at that temp. since about 48 hours after pitching. 

I was hoping it was going to rise a bit higher but decided against bringing the temp up with the heater.  I don't like it when my Belgians come out too clean, and I'm always trying to balance getting more flavors from the yeast against higher alcohols. 


8
Beer Recipes / Re: Citra APA
« on: March 26, 2014, 01:03:34 PM »
So I picked up two additional ounces of Citra and bumped the dry hops up to three ounces.

I racked it on Saturday, and it tasted pretty good, definitely not too bitter. 

I'm going to give it about a week on the dry hops, then cold crash and keg. 

9
Equipment and Software / Stainless Dry Hopper
« on: March 24, 2014, 02:35:45 PM »
I recently picked this up from stainlessbrewing.com.  It seems to be well fabricated, and I like the screw on top.  I'm using it now to dryhop an APA with 3 ounces of Citra, so we'll see how it goes.

It's hard to tell from the picture, but it's 10 inches tall. 


10
Equipment and Software / Re: very frustrated with my Barley Crusher
« on: March 18, 2014, 12:38:00 PM »
A thorough disassembly and cleaning solved the issue for me. 

11
All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 12, 2014, 08:03:07 PM »
Ok, I see why you are advocating adding minerals to the strike water rather than to the mash tun but what about adding to the sparge water rather than during the boil?  Is there any compelling reason why one is favored (or why you wouldn't just add all minerals to the strike water and none to the sparge)?

12
All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 12, 2014, 02:50:01 PM »
What is the case for adding minerals to the sparge water rather than in the kettle (or rather than adding all the minerals to the mash water, provided the additional calcium isn't pushing your mash pH too low)?

13
Equipment and Software / Re: Stainless Steel Hop Flter
« on: March 12, 2014, 09:39:12 AM »
i literally could lift the entire basket out of the boil (mid boil)and have the liquid line remain at the same level as when it was in the pot, with only a slight trickle at the seams for the wort to drip back into the boil.

This is exactly what was happening to me with hop bags which is why I decided to give this filter a try.  I've only used it once so far, but when I pulled it out of the kettle after chilling all of the wort drained out pretty much immediately which made me think it was providing better wort contact than the hop bags.

I might try using it as a filter between the kettle and the fermentor as well, in conjunction with whirlpooling and a side pickup tube.

I can usually get away with up to two ounces of pellets floating free in the boil.  Any more than that, and I run the risk of clogging the liquid out tube in my fermentor when transferring to serving kegs.  This is the issue I am trying to avoid. 



14
Equipment and Software / Re: Stainless Steel Hop Flter
« on: March 11, 2014, 12:30:48 PM »
Not a pain to clean, huh? What about putting in your chiller? I use a hop bag here and there and love that it keeps the post boil trub to a minimum, but hate pulling the bag out to put my chiller in.

I just hosed it down with my sink's sprayer attachment, and it cleaned right up.

The filter I bought is only 4 inches in diameter so it fits in the kettle along with my immersion chiller (I could actually fit a second one in there).

15
Beer Recipes / Re: Citra APA
« on: March 10, 2014, 05:12:48 PM »
I feel like everyone on this forum uses way more dry hops than I typically do.  If I can pick up another few ounces of Citra before this is ready for kegging, maybe I'll try three ounces.

I wouldn't want to cut back on the bittering additions.  The IBUs are right where I want them.

It sounds like a lot of people have been having success with the hop stand technique.  I'll definitely be trying that out in the future.

Pages: [1] 2 3 ... 31