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Messages - gmac

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All Grain Brewing / Re: 2 - Weeks to get it done
« on: April 29, 2011, 08:07:57 AM »
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, 07:45:35 AM »
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, 07:32:58 AM »
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 28, 2011, 10:10:21 PM »
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.

All Grain Brewing / Re: Using whole kernel corn
« on: April 28, 2011, 09:17:42 PM »
Popcorn works too but adds a slight biscuity toast flavor.
Popped or unpopped?

All Grain Brewing / Re: Using whole kernel corn
« on: April 28, 2011, 10:08:48 AM »
Canned corn is a bit different than what I was thinking.  Canned corn is sweet corn which does not produce much starch and hence that is why it is sweet when we eat it.  I was thinking of field corn (dent) that produces hard starch.  I am willing to bet that is what flaked corn is made from (most people are surprised by how many uses field corn has, it's not just cattle/pig/chicken feed).  If I had access to waxy corn I'd try that but I don't.  Waxy is what corn starch is made from. 

I guess I'm thinking of making my own corn meal (grits) and then using that.  Usually corn meal is made from yellow corn, grits from white corn but they're very similar.

All Grain Brewing / Using whole kernel corn
« on: April 28, 2011, 09:37:49 AM »
I was wondering if anyone has used whole kernel dry corn instead of the flaked corn?  I'm assuming you'd need to gelatinize the starch.  I was thinking of running through the grain mill and then cooking it.  This would be for a cream ale.  Not 100% sure about using corn at all (bit of a traditionalist) but it seems appropriate to the style.   

Also, I saw a link to an article on cereal mashing but can't find the thread again to find the article.  Can someone refer me to it please?

Beer Recipes / Re: Oktoberfest 2011
« on: April 27, 2011, 12:04:59 PM »
Just checked the web. WL830 is what I had ordered. I will try to get 833.

Beer Recipes / Re: Oktoberfest 2011
« on: April 27, 2011, 11:50:28 AM »
So I had order WL German Lager yeast (my supplier doesn't list the #) and he tells me it isn't in so I need to sub something tomorrow when I go to pick up my order. Can anyone tell me what the # is and what a good sub would be?  Looking for a lager yeast for this O'fest as well as something for a good generic lager yeast. Thanks

All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: April 26, 2011, 02:04:16 PM »
How about setting up a global "decoction day". We can all do our decoctions and then discuss how we screwed them up.
I'm gonna do one this weekend too but for a cream ale.

Equipment and Software / Re: What's the best cleaner?
« on: April 26, 2011, 12:16:58 PM »
I'm reading on my phone so I can't open the MSDS sheets. What's the active ingredient?  I wonder if there is a suitable alternative in the dairy industry.

Equipment and Software / What's the best cleaner?
« on: April 25, 2011, 12:23:57 PM »
I was given 4 glass carboys. One has some algae growth in it, the others just need a darn good cleaning. What is the best to really get these sparkling clean. Normally, I'd wash them out with TSP and bleach the heck out of them but is there a better option?

The Pub / Re: A sure sign of the season (pic)
« on: April 24, 2011, 09:17:05 AM »
I was looking through the meat isle at our local Wegmans and saw they had dressed rabbits for $35 apiece.  :o

That's crazy!  I like rabbit but there's no way I'd pay $35 for one.

Beer Recipes / Re: Oktoberfest 2011
« on: April 24, 2011, 09:04:27 AM »
Does the yeast strain matter?  Is there one particular yeast that really defines an Octoberfest or would any lager yeast work?
I just got 4 more carboys and 4 more ball-lock kegs from a friend who used to brew and decided he's not going to anymore (plus another CO2 tank, lines, manifold etc...all free).  So, I have more room to put up something that needs to age a bit longer and this seems like a pretty good idea.

I will need to order ingredients but I expect that the yeast is the key ingredient so please let me know what you've used and like.

Yeast and Fermentation / Re: Wyeast 2112
« on: April 22, 2011, 06:42:23 AM »
gently rouse the yeast.
I shook the ESB up well

I hope the shaking didn't introduce more oxygen into it. If it does, you could tell people you were shooting for Redhook ESB...

I left the fermentation lock in and swirled more than shook so I'm hoping it's ok.  Had a lot of CO2 escaping the airlock (and some beer) so I don't think it got oxygenated too badly.  You know for a hobby that we focuses on RDWHAHB, you guys are good at finding things for me to worry about... ;)

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