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Messages - gmac

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Ingredients / Using potatoes?
« on: March 14, 2015, 03:20:35 PM »
Had an Irish potato stout that was very nice. I assume you would need to boil the potatoes first but beyond that I have no idea what to do with them. Anyone used potatoes before?  And yes, rice hulls will definitely be needed.

Kegging and Bottling / Kegerator website ?
« on: March 11, 2015, 08:36:20 AM »
I remember seeing a website that listed a huge selection of kegerators and accessories. Can someone remind me what that sight is or any good suggestions for sourcing kegerators?

Ingredients / Re: Link to Kai's water recipe please
« on: March 09, 2015, 10:58:46 AM »
Perfect Jeff. Thanks yet again. That's the one. Love the grams per litre ease of use.

Ingredients / Link to Kai's water recipe please
« on: March 09, 2015, 10:10:05 AM »
I went back through old posts with no luck. I am looking for the link to Kai's water adjustment list. The one that says "add this much x to distilled water to get y ppm" etc. I can't find it on Kai's site either.
Any help would be appreciated.

Yeast and Fermentation / Re: Frozen starter
« on: January 24, 2015, 01:49:23 PM »
Just to follow up, I decanted and added another batch of starter wort and it took off quickly so I am going to assume viability was pretty good. Can't say for sure what the exact percentage would be but I'm happy with the results and wanted to follow up to confirm that the yeast was not killed by the freezing.

Yeast and Fermentation / Frozen starter
« on: January 18, 2015, 03:41:20 PM »
The bar fridge over crashed my starter into a solid chunk. Are they all dead or should I decant and add more wort? 

Ingredients / Re: Lemon Wit
« on: January 15, 2015, 04:48:04 PM »
If you want it to look "witty" add a bit of flour to your boil to ensure you get cloudiness and yes, use a wit strain.

Ingredients / Re: Lemon Wit
« on: January 14, 2015, 08:20:41 PM »
I'd leave out the coriander and use a lot, and I mean a lot of lemon zest at flameout. Post ferment you could also add some but I would want to wash them well or sanitize them. You will get lemon flavour without sour from the zest.

Other Fermentables / Re: less dry cider
« on: January 12, 2015, 07:59:14 AM »
How much sugar would you use for 5 gals of sparkling cider that was going to be bottled?
I force carbonate but someone asked me how much sugar to use.  I don't know if they are able to sorbate either but assuming so, I think it was a tsp per gal but please confirm that if you don't mind.

Equipment and Software / Pump size for CIP system.
« on: January 11, 2015, 10:20:03 AM »
I am looking to build a CIP system for my 22 gal fermenters. I am also considering a keg cleaner similar to the one recently featured.
I would like to use a pond pump for cost reasons. I'm looking at options and GPH vary greatly. Any advice on pump volume for a system like this?  I'm looking at a 500 GPH model but perhaps this is excessive or insufficient.

I have to make something simply because cleaning has become a real hassle and one of the big reasons I am not brewing much today.

Ingredients / Re: Boil time for all late hopped beer
« on: January 06, 2015, 08:52:06 PM »
Thanks again everyone.  Still haven't had a chance to do this but right now I'm leaning towards trying just a 30 min intense boil and then hopping only at 10 mins and a huge hop stand, likely lid off.  I'm doing 18 gal boils so I think the thermal mass will take a very long time to drop below 180 unless I crank the garage door open.  I know in the past I've overshot my bitterness due to long stands.  It's only going to save 1/2 an hour so I don't know if it's worth the effort but I need to save as much time as I can.

Ingredients / Re: Boil time for all late hopped beer
« on: January 01, 2015, 10:37:19 AM »
Thanks guys. 
Jeff, I've been lurking a bit here and there but yeah, I've been away for a while and I haven't brewed much either.  Need to get re-motivated!!!

Ingredients / Boil time for all late hopped beer
« on: January 01, 2015, 10:12:55 AM »
Happy New Year's all.
I need to get back brewing, work has been a problem but I'm going to use my time off this week to make some beer.  I wasn't sure if this would go in ingredients or recipe but here it is.
My question:

I want to make a pale ale (4.5 to 5.5% abv) and load it up with late hop additions only, no bittering hops, or very few.  Do I need to do a 1 hr boil as I normally would in order to drive off DMS or other flavour compounds?  The base malt will be a blend of Maris Otter and Munich because that's what I have on hand. Hops will be a combination of citra, simcoe and centennial (or cascade depending on which I have more of).  I'm thinking of a 15 min addition, 5 min and/or entirely flameout.  Or just a huge flameout with a long hop stand.

So do I need to boil for a whole hour or can I save myself some time and gas and get away with less boiling time?

Yeast and Fermentation / Re: overpitching and attenuation ?
« on: October 10, 2014, 02:11:07 PM »
I did an accidental overpitch/underpitch a while ago when I tried to split a re-pitch of WLP007 and ended up with 90% going into one batch and 10% into the other (imagine a big chunk of yeast paste falling out of the container....)
The dramatically overpitched batch finished faster, tasted better and seemed better attenuated (I didn't take FG at kegging but did do a de-gassed FG later and it was slightly lower).  I have never had issues with WLP007.  I went to this one after repeated stuck ferments with 1968 in the WLP002 form. 

But, for all my English beers lately I've gone to WY1469 and haven't had any regrets.  In fact, I'm about to try it in an APA next. 

1/4 inch plywood on 36 inch centres so that you have a story to tell.

If my freezer, (on rollers so the weight isnt that spread out )with a half beef isn't going through my regular floor, I'm sure that this won't either. Or a bath tub full of water and my fat arse. If you are really concerned, put a square of 1/2 inch plywood under it to spread the weight out but I expect you will be fine with regular construction specs.

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