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 ... 24 25 [26] 27 28 ... 48
376
The Pub / The Beer Machine
« on: August 21, 2012, 08:51:56 AM »
Not sure if this is new or if I've just never heard of it before, but I saw this in a Skymall catalogue over the weekend.

http://www.beermachine.com/


377
Equipment and Software / Re: Northern Brewer Stainless Growler
« on: August 20, 2012, 04:55:23 PM »
I'm not sure what the point is. If you drink it fast enough, it won't have time to get warm.

It would be nice for camping, hiking, banjo festivals, band practice, relaxing on the beach, leaving in the car while you go for a surf, playing golf - pretty much any situation where you want to have a few cold homebrews but can't or don't want to bring a cooler.


378
All Grain Brewing / Re: Re: Fauxpils results and discussion
« on: August 10, 2012, 08:02:42 AM »
Quote from: narcout
I find that my pH rises significantly during batch sparging unless I take corrective action (treating the sparge water with phosphoric acid and/or reserving some or all of the dark grains for the sparge).

Narcout, you must be having water with fairly high alkalinity.

Kai

I've actually been brewing recently with 100% RO water with the same result. I'm going to start a different thread about this so as not to highjack this one.

379
Equipment and Software / Northern Brewer Stainless Growler
« on: August 10, 2012, 07:58:13 AM »
It's not the nicest looking stainless growler on the market, but NB says it is double-wall insulated and can keep beer cold for 24 hours.

http://www.northernbrewer.com/shop/hydroflask-growler.html

380
All Grain Brewing / Re: Fauxpils results and discussion
« on: August 09, 2012, 06:27:43 PM »
although batch sparging probably won't raise your pH too much.

I know others have had a different experience, but I find that my pH rises significantly during batch sparging unless I take corrective action (treating the sparge water with phosphoric acid and/or reserving some or all of the dark grains for the sparge). 

381
All Grain Brewing / Shift in thought regarding optimal mash pH
« on: August 04, 2012, 03:50:50 PM »
Note: all pH measurements referenced in the below post are room temperature measurements.

In How to Brew, Palmer states that the goal is to hit a mash pH of between 5.4 and 5.8.

However, I've read a lot of posts on this forum where people state their target mash pH is 5.3.  I've also read some posts where it has been posited that a mash pH higher than 5.6 can cause problems - regardless of the style of beer being brewed.

Has there been a recent shift in thought concerning optimal mash pH?

382
I doubt you'll need a level of precission higher than what you would have access to with a standard measuring spoon set.

I use 10% phosphoric acid to acidy my sparge water, and I find that even when I'm using 100% RO water the amount of acid necessary is around 1/4 of a teaspoon (per 3.7 gallons of sparge water).

383
The Pub / Re: song title game
« on: July 29, 2012, 07:35:19 PM »
Wish you were here - Pink Floyd

I Wish I was the Moon--Neko Case

Neko Case is fantastic.

384
General Homebrew Discussion / Re: optimal dry hop temperature?
« on: July 12, 2012, 08:58:03 AM »
In my experience vegetal aromas and flavors are extracted much more noticeably at lower temps.  If I dry hop with american hops at 55 degrees (winter in my cellar), I get up to several weeks of grass/wood before it dissapates.  When I dry hop with the same volumes at 70F, it only typically imparts that character for a few days. 

And yes, you're reading that right... I get chlorophyll notes at the BEGINNING of dry hopping-- not after extended periods of dry hop contact like prevailing opinion tells us.   

I almost always dry hop cold and have never noticed any unwanted vegetal aromas and flavors.  I'll have to try your method on my next IPA and see if I can tell the difference.

385
All Grain Brewing / Re: Does it matter?
« on: July 11, 2012, 08:52:14 PM »
I've never noticed it to make any difference.  Whichever way is easiest on your system will be fine.

386
Beer Recipes / Re: Akin to SN Celebration
« on: July 07, 2012, 08:23:02 PM »
How about a color for that crystal?
UK Dark is generally 70-90 SRM.

Yeah, according to the bin at my LHBS, it was 80 SRM.

387
Beer Recipes / Akin to SN Celebration
« on: July 07, 2012, 01:15:59 PM »
This is a recipe inspired by Sierra Nevada Celebration.  It's not a clone, but it's definitely in the ballpark.

13.25 lbs. American 2-row
1 lb. English dark crystal (75% in mash, 25% added during batch sparge)
.25 lbs. dextrine malt

1 oz. Chinook (11.8%) - 60 minutes
.5 oz. Centennial (12.5%) - 30 minutes
.75 oz. Cascade (6.8%) - 15 minutes
.75 oz. Centennial (12.5%) - 15 minutes
.75 oz. Cascade (6.8%) - 5 minutes
.75 oz. Centennial (12.5%) - 5 minutes
1 oz. Cascade (6.8%) - dry hop

13-15 grams (eyeballed) of rehydrated US-05 pitched at 62 and fermented at 66 for 16 days, crash cooled for 3 days, then kegged with the dry hops

All RO water with 3 grams gypsum and 2 grams calcium chloride added to mash, 1/4 teaspoon of phosphoric acid added to sparge water, 2 grams gypsum and 1 gram calcium chloride added to kettle

Mashed at 150 for 60 minutes

OG: 1.068
FG: 1.013
ABV: 7.19%
IBU: 78
SRM: 11

I tapped the keg last night, and it is fantastic...

Edit: I should add that this is formulated for a 5.7 gallon batch at 74% efficiency.

388
The Pub / Re: song title game
« on: June 16, 2012, 08:01:18 PM »
Cream Puff War - The Grateful Dead

389
The Pub / Re: Brew dog sleeping accommodations
« on: June 16, 2012, 07:51:23 PM »
Our dogs are welcome anywhere in the house except for on the bed or in the kitchen during meal times.

I'm just going to go ahead and admit that our dog often sleeps in bed with us (and she's pushing 70 lbs.).

390
The Pub / Re: Brew dog sleeping accommodations
« on: June 16, 2012, 08:10:21 AM »

Pages: 1 ... 24 25 [26] 27 28 ... 48