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Messages - resto3

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1
Classifieds / Re: 5 Gallon Whiskey Soaked Barrels now available!
« on: December 13, 2013, 10:52:13 AM »
Are any other sizes availabe?  I would consider a 15 gallon or larger around February 2014. 

2
Beer Recipes / Re: Saison with a twist
« on: November 29, 2013, 05:50:06 AM »
Drop the corn sugar and reduce the IBUs a bit and you have a very nice Grissette recipe!!  My recipe for Grissette is 7# Pilsner and 3# Wheat.  I also step mash as per the schedule outlined in Farmhouse Ales which makes the beer nice and fermentable and I also used the Belle Saison Dry Yeast with great results.

Let us know how it turns out!!

CHEERS!

3
Classifieds / Re: 5 Gallon Whiskey Soaked Barrels now available!
« on: November 26, 2013, 01:59:52 AM »
Contact details for Balcones??  Much thanks!!

4
Kegging and Bottling / Brett at bottling....
« on: November 25, 2013, 08:31:47 AM »
I really love these Stillwater beers that are super funky and have a huge Brett charachter but some of those beers say fermented with a saison yeast and bottled with two types of Bret.  Does anyone have any experience with this?  How much bret do you put in the bottling bucket a whole tube?  Two hole tubes if using two types of Brett?  Sounds like a bit much, no?  What about the Brett chewing up more sugar than you think and making bottle bombs?  How long does it take for the Brett to provide that character if all you are doing is bottling with the brett??

I was hopeing someone here has some experience with this and can guide me on the art of getting that awesome brett character without creating bottle bombs.

Thanks for the replies!!

5
General Homebrew Discussion / Brewing with Hibiscus....
« on: August 12, 2013, 04:32:45 AM »
Can I just pick the flowers off the Hibiscus plant in front of my house and brew with that?  If so how much should I use vs the dried stuff.  Now does anyone have a source for dried Hibiscus?  Where can I get some??  Thanks!!

6
Equipment and Software / Re: Fred Francis from Monster Mills....???
« on: November 27, 2012, 12:54:05 PM »
I had e-mailed him and I finally got an e-mail this afternoon.  They say my new mill will be on its way this week!!!

Thanks!!

7
Equipment and Software / Re: Fred Francis from Monster Mills....???
« on: November 27, 2012, 12:13:18 PM »
Yea Tod I thought it strange enough to post on all the forums I frequent to see if I can get in touch some how.  I hope I hear from him soon!!

Thanks for the welcome back!!!  I was out 100 days this time.  These trips keep getting longer and longer!!

Brewing a Barleywine Thursday Morning!!

8
Equipment and Software / Fred Francis from Monster Mills....???
« on: November 27, 2012, 08:52:23 AM »
Does anyone know him?  I sent him my three roll malt mill for repairs 4 months ago and now he won't return my calls.  I hope there is a good explanation for him not to return my calls.  I really thought he was reputable.

9
Ingredients / Raw Wheat vs. Flaked Wheat.....
« on: September 28, 2011, 01:02:58 PM »

Wanted to brew a clone of the Bruery Black Orchade and it calls for 5 pounds of Flaked Wheat.  I have Raw wheat instead.  Can I use this with similar or prehaps better results?

Would I just mash it along with the Pilsner and Malted Oats?  How fine should I grind this?  Does it require special mash schedule such as a Decoction or will a single infusion mash do the trick to convert it?

Any advice is greatly appreciated!!

Richie

10
Yeast and Fermentation / My BDG is Hot!!!!
« on: May 26, 2011, 08:02:45 AM »
I brewed an Artisanal version of a Biere De Garde as per Markowski's Farmhouse Ales.  Followed the recipe as per the book, also followed the mash schedule for a fermentable wort as per the book and I used the following yeast...

Wyeast 3725-PC Bier de Garde Yeast
Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.

Alc. Tolerance 12% ABV 
Flocculation     low
Attenuation      74-79%             
Temp. Range   70-84°F (21-29°C)

The beer went from OG 1.081 to FG 1.011.  It looks great, smells great even tastes great at first but it finishes hot with fusels!!  This is usually a yeast by product when fermenting too warm but this yeast temp tolerances are from 70 to 84 and I fermented at 70 degrees ambient temperature.  I would have thought that wouldn't have been a problem but now my beer is hot with fusels.  This is frustrating to say the least.  Any idea what culd have happened here?  If this beer salvageable?  Will the heat subside over time??

Richie

11
All Grain Brewing / Re: First no-sparge batch
« on: April 21, 2011, 04:31:39 AM »
I think that viscosity does have somewhat of an effect.  I often direct fire step mash on my stove with grain bills of up to 20 pounds.  While adding heat to the mash I am constantly stirring gently to avoid scorching.  I observed that as the temp steps move up it get easier to stir so I would rather think that the higher mash out temp does aid in lautering.  I could be wrong though.

12
All Grain Brewing / Re: Mash/Lautering in the same pot?
« on: April 20, 2011, 09:23:20 AM »
What I do sometimes is mash in my brew kettle so I can step mach and or decoct, then I transfer the mash to my cooler mash/lauter tun (in these cases it's just a lauter tun) then lauter as normal in the kettle I just used for mashing (after rising is to get any grain particle left behind after transferring the mash to the lauter tun).  I don;t know if this helps.

Cheers,

Richie

13
All Grain Brewing / Re: First no-sparge batch
« on: April 20, 2011, 09:18:06 AM »
One way to increase efficiency could be by performing a mash out.  By adding additional hot water to reach mash out temps and letting it sit 10 to 20 minutes.  I found that with my system (recently converted back to fly sparging) every time I do a mash out I get much better yield.  The higher temps makes the sugar far less viscous IMHO.  I would also think allowing to drain slower so that the grain bed remain as much in suspension as long as possible will allow for a better lauter.   Rice hulls also would assist as well.  Rice hulls mixed well throughout the grain bed will again IMHO make it porous and allow the wort to flow easier throughout your whole grain bed and reduce channeling. 

I haven't done a no sparge but if I did I would do this to improve the efficiency as much as possible. 

My $0.02.

Cheers,

Richie

14
Pimp My System / Re: My setup: TheElectricBrewery.com
« on: April 19, 2011, 04:12:36 AM »
Kal,

is it practicle to have a similar system when the volumes get bigger?  For example the Blichmann 55 gal Boilermakers.  Would those require 2 heating element?

Richie

15
Ingredients / Re: Golden Naked Oats vs. Flaked Oats
« on: April 18, 2011, 07:12:52 PM »
Thanks for telling me that.  I will do better research before I do that.  Thanks again!!

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