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Messages - resto3

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31
All Grain Brewing / 10 gal polarware as a mash tun....
« on: March 22, 2011, 05:11:29 AM »
Anyone use one?  I have one but I have only used it as a brew kettle.  There is a bout 1 gallon of water under the false bottom. 

If I want say to mash 14 pounds of grain at 1.33qt/pound of grain do I calculate water needed and then add an aditional gallon of water to ensure the proper consitency?  Seems pretty logical to me but I was wondering what every one else's thought was on this and also if there were others using this type of mash tun is this what you do.

Thanks,

Richie

32
All Grain Brewing / Adjunct Mash
« on: March 21, 2011, 04:52:53 PM »
Randy Mosher talks aboiut doing an adjuct mash when using ingredients like raw wheat and oats for his wit.  He suggest using 6-row malt for this.  If I don't have 6-row will 2 row be good enough? 

Richie

33
Kegging and Bottling / Re: 750 ml bottle venders.....??
« on: March 17, 2011, 06:43:51 AM »
I'm not a Pro and these are just homebrews.  Thanks for the idea. There isn't much in the way of good beer bars around here.  I will try the two places I know that would probably be able to help. 

34
Kegging and Bottling / 750 ml bottle venders.....??
« on: March 17, 2011, 05:54:44 AM »
Does anyone have a lead where I can get 750 ml bottle at a good price?  I need about 3 or 400 of the and $26.00 for a case of 12 is a bit steep>  There has to be a better priced vender than the LHBS.

Any info is greatly appreciated.

Richie

35
General Homebrew Discussion / $17.00 an entry??
« on: December 16, 2010, 06:55:22 PM »
A comp in Brooklyn, NY mentioned in the new issue of BYO requires $17.00 per entry.  Isn't that a bit steep??  Thos most I've ever seen is $7.00 per entry.

Richie

36
General Homebrew Discussion / Re: Transfering to a barrel.....
« on: December 15, 2010, 04:58:16 AM »
Thanks Guys for your answers.  That's a good idea there schmid!!  Will do.

37
General Homebrew Discussion / Transfering to a barrel.....
« on: December 14, 2010, 07:11:03 PM »
I want to transfer my Flanders Red into the barrel before it ferments all they way out so I can leave some fermentables for the Roselare Blend to do its thing over the course of a year.  However if I do that will it leave a bit of a yeast cake at the bottom of the barrel (I know it will) and if so will that yeast die and cause an adverse effect / off flavors due to autolysis??

My fermenters at the moment have quite a bit of krausen still on top.  If I know how to add pictures to this I would show you. I brewed five gallons on Thursday and pitched it with Roselare Blend alone.  Then I have two other carboys with 5 and 6 gallons repectively that were brewed on Friday and those were pitched with WLP-001.  

My barrel is wetted, sanitised and in all respects ready to recieve this beer.  Just wondering if I should wait a few more days.

If you know how to add photos to this post let me know.  

Thanks for your replies.


Richie

38
General Homebrew Discussion / mash thickness
« on: December 08, 2010, 01:23:30 PM »
How much will the effeciency of a mash be effected at 1.0 qt's per pound of grain vs. 1.25 qts per pound of grain vs. 1.33 qts per pound vs 1.5 qts per pound of grain.......

My mash tun size restrictions are a bit of a pain in the a$$ for me at the moment.

Thanks for your replies!!

Richie

39
Yeast and Fermentation / Re: Roselare Question...
« on: December 06, 2010, 11:19:11 AM »
Very cook indeed!!  Sounds good!!  Solare Roselare Flanders Red Year 1 coming up!!

Cheers guys!!

Richie

40
Yeast and Fermentation / Re: Roselare Question...
« on: December 06, 2010, 06:28:07 AM »
Thanks Jeffy for your reply.  My intent was to fill the barrel right away after emptying 10 gal.  The barrel should still be wet as I top it up.  At least that my intention.

41
Yeast and Fermentation / Roselare Question...
« on: December 05, 2010, 08:01:18 PM »

I will be aging 15 gallons of Flanders Red in an Oak Barrel using the Wyeast Roselare Blend (don't recall the number). 

My question:  I plan on fermenting this beer with Wlp 001 and about 1/2 to 3/4 of the way I plan on transferring to the Oak Barrel and then pitching the Roselare Blend and age for a year.  I have 2 smack packs of this strain, is it enough for 15 gallons or should I make a starter?  Is two packs enough since I plan on leaving it in there for a year?  Will it eventually still do the job?

I have made this before using a 5 gallon barrel and I use one smack pack and after a year it worked out great.  I was hoping  two packs would be enough.

Another side question...

Say after a year I only bottle 10 gallons and leave 5 gallons in there, will I be able to brew 10 gallons of Flanders and top up the barrel and let age for a year without any ill effects?  I was wondering if the barrel needs to be emptied and cleaned out after a long aging period or can it perpetually be used year after year as I just described?

Thanks for everyone's replies!!

Cheers,

Richie

42
Wood/Casks / Re: Souring in a Whiskey Cured Barrel???
« on: December 03, 2010, 08:20:29 AM »
That's good to know.  I feel a lot better knowing that and since I really wanted to make the Falnder's Red anyway, that's the rout I will go!!

One other quick question.  Do you sanitize the barrels with a Potasium Bisolphite and Citric Acid solution or since they are already Whiskey Cured you don't bother??

Cheers!

Richie

43
Wood/Casks / Re: Souring in a Whiskey Cured Barrel???
« on: December 03, 2010, 07:13:17 AM »
WEll I have a smaller barrle thart  used to sour an ale and it wrked great.  This it dried out and I rehydrated it and used it again for another ale but did not use the bugs as I thought the barrel would already be infected.  Well that beer was hardly sour at all.  So if I use that barrel again I will need to use the Reselare strain or some other from of bugs to get the beer where I want it. Still I wouldn't age a clean lager in to or anything like that.  You are right you can't go back!!

44
Wood/Casks / Souring in a Whiskey Cured Barrel???
« on: December 03, 2010, 06:36:57 AM »


Gents,

I just purchased one of these because I want to age a Fladers Red in it. I'm a bit concerned with the whiskey essensce that will probably leach out into the beer. This may be really good in a porter or stout but what do you guys thing regarding how it will effect the Flanders Red Sour Ale?? I still might go the Imperial Porter/Stout way but I really wanted to do the sour and age it for about a year. I have a 5 gal oak barrel that I have used in the past with great results but it was new and not whiskey cured.

http://stores.intuitwebsites.com/TuthilltownSpirits/-strse-107/Whiskey-Cured-Barrel%2C-15/Detail.bok

Thanks for your thoughts.

Richie

45
General Homebrew Discussion / Re: Home Brewer TV New Episode!
« on: December 01, 2010, 01:47:29 PM »
after the file loads up look to the right.  the web page is not all the way up.  Go to the top of the page and then you'll see the top of the pop up and you'll be able to close it then. 

That was a good show.  Thanks for posting!

Richie

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