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Messages - gmac

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All Things Food / Re: I'd like to discuss bacon, again.
« on: April 30, 2011, 08:44:14 PM »
This reminds me, I've gotta order my pig.

The Pub / Re: Storms in the southeast
« on: April 29, 2011, 09:59:30 PM »
Glad you're ok, hope you have electricity soon and that things get back to normal for you.  Really sad about all the damage and destruction and I can't imagine how the people who lost loved ones must feel.  Building, and beer, can be made new but unfortunately, not everything can.

All Grain Brewing / Re: Using whole kernel corn
« on: April 29, 2011, 09:19:59 PM »
But what's the best you can do?  I'll have to enter a contest some day but for now I'll just be the judge (BTW, I got first place in my last solo contest)

All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 09:18:05 PM »
Final results were 23L of 1.060.  No room to water it down so it is what it is.  Could take a bit longer to ferment out now that it's higher.  Not worried about it.  If it's not done on time, I'll drink it later.  No sense rushing things if it turns out badly.  Still, 11 or 12 days on the yeast cake and then a fast force carb, should be do-able.  We shall see.

All Grain Brewing / Re: Using whole kernel corn
« on: April 29, 2011, 09:12:07 PM »
The only batch I've entered into a comp scored  37 (34 and 39.)
I've never entered a contest.  Is that good or bad?

Today was a screwed-up cream ale sort of thing that started as something else and changed gears twice.
8.5 lbs of pale malt, 0.5 lbs of C45, 100 grams of chocolate malt and 1 lb of flaked corn. 1/2 oz of Northern Brewer at 60, 1/2 oz of Liberty leaf at 30, 1/4 oz at 15 and 1/4 oz at flameout.
No idea what this will be like.  Here's hop(p)ing.

Thinking about trying a mild tomorrow and an Octoberfest sometime next week.
Then, I will need to start drinking to make space.  Off to open the cottage next weekend, taking 5 gals of Cali Common with me if I get it kegged soon.

All Grain Brewing / Re: Using whole kernel corn
« on: April 29, 2011, 07:11:08 PM »
Make sure it doesn't have any "stuff" in it that you wouldn't want in your beer.
Hey, you're the one growing the 3rd arm.  If I grew a tail, it would be handy for brushing away all these pesky flies...

I'll be sure it's just plain corn.  They also have feed barley, wonder how hard it would be to start malting my own... 

One thing I'm finding about this hobby is that it's like fly fishing.  Take a ball of yarn that costs 2 bucks, cut it into 100 little pieces and sell them in packages for tying flies and that same yarn is worth about $125 bucks a ball.  I know flaked corn won't break me but at over $2500 a tonne, someone is making a killing and it isn't the guy growing it.

All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 07:01:58 PM »
If you're always overshoothing though, you might want to take a look at how you're coming up with your recipes and make an adjustment.

This one was sort of seat of my pants as you can tell.  I have been underestimating my efficiency because I keep thinking it shouldn't be as good as it has been but the last 5 batches have been pretty stable at 85-89%.  I started my first recipe at a 65% assumption and I've been working down each time from there.  But, I drop the grain by 1 lb and I get more efficiency that seems to offset my change.  I think from here on, working at 87% will get me closer.

I keep telling myself my next beer will be a session mild at 3-4% but then something comes up and I change plans. 
I may try for a mild really soon, maybe even tomorrow since I'm gonna have to back off my O'fest plans until I get a really good starter going for that one.

All Grain Brewing / Re: Using whole kernel corn
« on: April 29, 2011, 06:46:20 PM »
Not sure if you're brewing or shipping fragiles overseas...  That just looks bizarre.

I forgot about the germ and oils.  Darn it.  I may try flaked corn that they use in calf starter.  Not sure what it's like but it's cooked and flaked and costs about 20 cents a pound and doesn't require a 4 hour round trip to get.  Worth the experiment at least.

All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 06:00:58 PM »
If you scaled back to 5 gallons, you can just pitch both vials and be done with it.  That is way more than enough yeast for 5 gallons of 4-4.5% beer.

What kind of efficiency do you get?  Because unless you're down around 60% you're going to overshoot your target ABV.  Or did your target change?

Uh oh...  My efficiency has been running close to 90 the last couple batches.  I'm guessing this will be a little strong?  9 lbs of malt plus a pound of corn.  9x36 =324+38=362/5 =1.072 predicted OG?  Take 85% of that, 1.061 or there abouts?  Does that sound right?  Probably end up closer to 6 or 6.5 ABV?  Took the pre-boil gravity.  7.4 gallons (28L) at 1.044.

I seem to have a bad habit of overshooting my goal.  I was gonna leave the corn out and then at the last minute I figured, screw it why not.  Well, I'm sure it will be ok, just need some moderation.

All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 04:03:55 PM »
I checked Mr. Malty this morning.  I'd need a 3.2 L starter if I used one vial for 5 gals.  I'm going to make a starter right now and get the yeast going, probably pitch it just before bed tonight or tomorrow AM.  Hate the idea of leaving it unpitched. 
Also, I scaled back to just 5 in the interest of time today.

This is mashing right now.
8.5 lbs Pale
0.5 lbs C 45
1 lb Flaked corn
100 grams Chocolate Malt (like I said earlier, my favourite Cream Ale is  Muskoka Cream Ale which is more dark amber/copper than pale)

Not even sure of the hops yet, this one is really a work in progress (don't worry, I have much better plans for my O'fest etc)
I also discovered I have 2 more ounces of Cascade and 2 of Willamette. 
Keep the suggestions coming, I'm off to get more propane.                 

All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 03:07:57 PM »
So how imperative is a starter?  That's the only thing holding me back right now. 
BBF date is July 18.

All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 02:45:35 PM »
I'd say be prepared to tell him that the beer won't be ready in time.  You might make it, but if it's not ready do you really want to serve sub par beer?
I think my beers still a bit sub par anyway but that's probably the best advice.  I'll get a starter going and brew another day.  Also haven't brewed in a while and I just picked up a whole bunch of supplies so I'm keen to do a batch too.

All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 02:32:58 PM »
Still use the WLP001 for an APA?  I got the Amarillo and Cascade with the intent of doing an IPA down the road (only 2 onces of each, both whole leaf).

The yeast is pretty fresh so I was actually going to brew today and skip the starter this once because I wasn't looking for a huge OG beer.  Mistake?  Also, I only have one container to do starter in and I was going to start the WLP833 for a brew on Sunday or Monday.  Maybe trying to rush one like this is a mistake. 

My personal preference, and also the preference of my friend is more toward English styles than American.  He's from England and grew up living over a pub his family ran (which makes me feel good that he likes my beer).  Because of this, I may stick on the English side and save the hops above for that IPA I was thinking of but I really don't know.  This may be a real experiment that could go well or very badly.  If it goes badly, I'll drink it in private.

All Grain Brewing / 2 - Weeks to get it done
« on: April 29, 2011, 05:10:21 AM »
I know dbeechum has a thread going on fastest turn around but I don't want to hijack it so here goes.
My neighbour is having his birthday party 2 weeks Saturday.  He mentioned to my wife today that he should have put in his order for beer before and that now it's too late.  I'm wondering if it's not too late. 
What's the best suggestion for style and OG to get this done.  I'm thinking 11 days in primary and then right to the keg to force carb.  Want to make sure I clean up any diacetyl so I want to leave it on the yeast as long as I can.
Here's what I have to work with:

Pale and MO malts
Chocolate, carafa ll, roast barley, crystal 45, 1 lb flaked corn, malted rye ( 5 lbs), Vienna ( 5 lbs) - saving the Vienna for an O'fest.
Northern Brewer, East Kent Goldings, Amarillo leaf, Cascade leaf, Liberty leaf, Hallertau pellets, Tettnanger pellets ( was keeping the Hallertau and Tettnanger for an O'fest but if i have to...)
White labs California Ale X 2, harvested Wyeast London III, harvested Wyeast 2112 California lager.  Both the harvested yeast probably need a starter. (Also have WLP833 but not using that).

What about this for 10 gals? (2X5 gal glass carboys)
12 lbs of Pale
1 lb crystal 45
1 lb flaked corn
1 oz NB at 60
1/2 oz of EKG at 15
Any reason to add rye malt to this?  Bought the rye for Cali Common clones which I keep hearing may have some rye in them.
I may consider adding a touch of carafa II because my friend really likes a cream ale we have here that is more amber than pale, I think that this will add some colour without adding a lot of flavour and impacting the mouthfeel I'm after with the corn.  Thoughts?

Beertools says that this would be close, but not exact for a cream ale, marginally too bitter and marginally too dark but pretty close.  I'm looking for something in the 4 - 4.5 % ABV range.  I'm using 83% for my efficiency calculation based on my last few batch sparges. If I closely manage the temps, can this be done and decent tasting in 2 weeks?

Please make suggestions but I'll probably give this a try tomorrow, Saturday at the latest.

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