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Messages - rbowers

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Pimp My System / Brutus Ten Pressure question
« on: January 26, 2013, 05:39:03 PM »
I'm rounding up components for an upcoming brutus ten-like structure.   I've contacted a welder about the gas beam and he seems pretty excited about the project.  My question is about high versus low pressure.  I'm going to be using banjo BG14 burners (had one on hand, the other two arrived today).  These are sold as high pressure burners but could be converted it seems to low pressure?? (My research seems to say this is possible).  I like the control that high pressure affords with an adjustable regulator which I will likely purchase.  Is there any benefit to low pressure over high?  I am having a hard time finding tubing for a high pressure system.  The stuff at Home Depot/lowes that would be so incredibly convenient only is for low pressure.  I'm headed to an industrial hose supply store Monday to see if they can help.  Any suggestions?

Ingredients / Base Malt for APA
« on: December 28, 2012, 01:43:04 PM »
I was considering using a combo of pilsner and 2-row for an APA.  Looking for something fairly light, OG ~1.045-1.050.  Going to hop it with some cascade, sorachi ace (need to use these already!), and simcoe.  I thought the lighter malt would pair well with the lemon/grapefruit characters in the hops and I hear simcoe can pair well with the sorachi ace.  Overall goal is a crisp, citrusy, session type APA.  Any thoughts?  I figured i'd start with a 50:50 split of 2-row and pils + maybe a little crystal 20 to round it out a bit.

Beer Recipes / Re: Critique IPA recipe
« on: December 03, 2012, 09:47:26 PM »
So the consensus seems to be to up the late additions quite a bit.  Going with what I have on hand, I'll definitely double up the 5min and WP additions.  I may be able to do the same for the 15min.  I have an oz each of whole leaf I had planned on using for the DH, beyond that it may be another trip to the LHBS. 
The efficiency is set at 75 I think.  I usually come in between 70-73, occasionally better.  We will see how this goes, a little lower wont be the biggest problem. 
I may tool around with a FWH in the future but will probably leave it out this go round.  I feel the need to use these hops all in the later stages as they are tough to find.  Thanks for the tips. Cheers!

Beer Recipes / Critique IPA recipe
« on: December 03, 2012, 06:08:32 PM »
So I finally acquired some choice hops and here is how intend to use them.  I've had problems with IPAs before lacking in aroma and flavor and being mostly just unbalanced bitterness so I'm looking to avoid that this go round.  Really looking for some aroma/flavor to stand out in at least half the batch (going to use two different yeasts).  This will be my first 10 gal IPA batch.

- 19lb 2-row
- 2 lb Munich
- 1lb crystal 20
- .5lb crystal 40

- warrior 1.85 oz at 60 min for bitterring
- at 15 min: 0.5oz each simcoe, citra, Amarillo
- at 5 min:0.5oz each simcoe, citra, Amarillo
- at whirlpool: 0.5oz each simcoe, citra, Amarillo

Dry hop with an ounce each : Amarillo, citra, simcoe (in 2 separate dry hop stages)

Yeast: split to 2 five gal batches (California Ale and Irish Ale), toying around with different strains (one to showcase hops, the other more muted).

OG 1.062
Mash x 60 min at 150F

In a 10gal batch does this seem reasonable for flavor/aroma?  More/less? Suggestions appreciated.

Equipment and Software / Re: Pumps
« on: November 20, 2012, 09:22:47 PM »
Thanks for the suggestions.  Most of these upgrades are aimed at eventually building a brewstand and I think the pump would be a solid addition, not to mention save my back moving large pots of hot wort up and down various levels.  The convenience factor would be a plus.  It seems the chugger SS models is not too much more than the march pump so all things being equal maybe that's the way to go.

Equipment and Software / Pumps
« on: November 20, 2012, 03:26:58 PM »
Doing some research on pumps and trying to decide on one to upgrade some features of my homebrewing setup.  Does anyone have opinions on the march pumps vs. chugger pump, or another brand?  I like the idea of a SS head if its not too pricey.  Need it to withstand boiling temps.

Ingredients / spice amounts?
« on: October 24, 2012, 08:18:01 AM »
I am brewing up a holiday ale tonight with a belgian dark strong ale as the base, 6 gallon batch.  OG ~1.075, IBU ~ 17.   I was a little unsure on the amounts of spices but this is what I have so far:

2 sticks cinnamon
1.5 tsp ground nutmeg
1 oz peeled fresh ginger (minced)

I am also throwing in 1lb of dark brown sugar for some of the fermentables.

I was going to add all at 10 minutes left in boil unless someone can advise otherwise.  Does anyone have a critique on the amounts?  Should the cinnamon be ground up prior to adding? 

Beer Recipes / Saison de Noel
« on: October 12, 2012, 12:10:12 PM »
With the holidays around the corner I am planning a saison de noel for my holiday brew this year.  I'm looking to have a pretty high OG ~1.070-1.080.  Ive done a little research on typical recipes and this is what I've come up with thus far:

6gal batch

12 lb Belgian Pils
4 lb Munich
.25 lb Carafa II
1 lb Caramunich
0.25 lb Special B

1oz Aramis Hops @ 60 (8.1%AA)
.25oz Aramis Hops @ 20 (8.1%AA)
* I was looking for Strisselspalt hops but can't seem to find right now (aramis is apparently similar with higher AA%)

Yeast: Wyeast Farmhouse Ale, Belgian Ardennes, White Labs Saison Blend or other saison yeast

Mash 150F x 75 min

I'm a little up in the air with the yeast selection as I have not brewed this style before.  I enjoyed the Ardennes strain in a belgian IPA but not sure how it would do in this particular brew.  Suggestions?

Ingredients / Ideas for Sorachi Ace
« on: October 10, 2012, 07:38:44 AM »
I have had 3 oz of sorachi ace hops lying around that I haven't been able to come up with a great idea for.  Never used them before.  I was curious what everyone's thoughts might be on potential styles, good hop pairings, etc.  I have heard they can lend an oily, diacetyl type flavor to beer- is this anyone else's experience?  Are there ways to avoid this such as limiting it to early or late additions? 
The only beer I've had that I can remember this hop was Brooklyn's Sorachi Ace which I enjoyed.
I was thinking maybe a belgian IPA or a lighter beer such as an off-style kolsch (but with more hop flavor aroma).  A traditional IPA would also be good but I'm unsure what hops may go well with it.  I'm all ears

Yeast and Fermentation / Roeselare and secondary fermentation
« on: September 08, 2012, 12:49:19 PM »
So I brewed up my first Flanders red attempt recently.  I pitched wyeast 1056 + roeselare.  It showed a lot of activity for 4 or 5 days then stopped but now appears to be picking back up.  I want to rack off the yeast that dropped out but I am unsure when the best time to do this is.  Will it still form a pedicle if I rack it off now?

Beer Recipes / Re: Emptying the hop tray
« on: September 06, 2012, 11:01:28 AM »
So this looks messy but maybe something like this?

60min- 0.8oz Columbus + 0.2oz magnum (~25 IBU)
15min- 1oz cascade + 0.5 oz simcoe (~10 IBU)
0min- 1oz cascade + 0.5 oz simcoe + 1 oz mt hood
Dry Hop: 1oz cascade + .25 oz centennial + 0.2 oz Columbus + 1oz mt hood

Total ~ 35 IBU

The amounts seems strange but this is a "use up the spare hops" kinda recipe.

I could always up the magnum to leave more Columbus for a dry hop.

It'll be interesting to see the mix of the mt hood with the others for aroma.  Let me know what you think.

Beer Recipes / Emptying the hop tray
« on: September 06, 2012, 08:37:08 AM »
I need some suggestions for an upcoming recipe.  I'm trying to use up some hops left over in the freezer from previous batches/what I have lying around.  The beer will be a 10gal batch of American Amber with a malt bill of 65% 2 row, 20% munich and some crystal 40/120, victory and a little wheat.
My hops available are:
3 oz Sorachi Ace (originally destined for Belgian IPA)
1 oz simcoe
2 oz cascade
1 oz Columbus
2 oz mt hood
2 oz willamette
.25 Oz centennial
.5 oz chinook
.5 oz magnum

My original plan was to use the Columbus for bittering, cascade additions at 15 and 5 min.  But I get a bit lost after that.  The simcoe would probably be good as a late addition.  The centennial will likely just get tossed in at the end.  I'm not sure where the mt hood and willamette (or the sorachi ace) could fit in.  Ive always used willamette and mt hood in my english ales and like them there but haven't used them in any hoppy american style ales. Chinook and magnum would be alternatives for bittering.  Shooting for about 35-45 IBU.  Yeast will be split between wyeast NW ale 1332 and San Diego super strain.  I'm all ears.

Kegging and Bottling / Re: 4 or 5 keg fridge
« on: August 29, 2012, 06:32:49 PM »
I built my keezer about a year ago with plans for 4 taps.  I think it is a 8cf chest freezer from Sears and it works great.  I've got room for four cornies in the bottom and can put the co2 tank on the compressor shelf.  I've also been able to find a few shorter/fatter cornies that fit just right on the shelf and work good for lagering or flash chilling some batches.  I recently "had to" bottle a batch I plan to age a bit and man that is a process I don't miss at all.  Search around for different plans and find what may work best for you- plenty of options.  Good luck.  My only I wish I had 6 taps.

Kegging and Bottling / Re: Some Basic Kegging/Force Carbing Questions
« on: August 29, 2012, 06:20:05 PM »
My first foray into kegging with force carbonation used a fast carb shaking method.  Didn't come out so great- it involved beer in my regulator and on the ceiling of the garage.  I've since learned to be patient and ride out 12 psi for 5 or 6 days (doesn't help you much in your particular situation).  My only advice is definitely let it rest for at least a few hours if you go the fast force carb route.  Otherwise it's all foam.

Kegging and Bottling / Belgian corks
« on: August 25, 2012, 02:44:39 PM »
So I just spent a large chunk of time corking up some beer in some nice Belgian bottles + wire cappers.  I know with aging the corks can dry out but in what timeline does this become a concern?  The bottles will need to carbonate for 10 days or so.  When do they need to be laid on their side to keep corks moist and sealed?  I don't want to increase the headspace and risk oxidation by laying them on their side right now.  Any suggestions?

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