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Messages - euge

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6616
Equipment and Software / Re: Brewpots
« on: October 04, 2010, 12:20:15 PM »
Rereading this I'm thinking a 40qt kettle is probably the better choice. Primarily not to brew to the limits of the kettle, but to have plenty of kettle left over for when the wort foams. Hard to have a boil-over when the wort can't climb out of the pot.

I just used my old 40qt on the stove yesterday and it heated up a couple concentrated gallons just fine. Tried to boil-over but never even reached half-way. Takes quite a bit longer for six gallons but it'd still work with 4 gallons head-room for expansion and foaming.

6617
Extract/Partial Mash Brewing / Re: Quick extract batches.
« on: October 04, 2010, 10:42:03 AM »
The last time I did an extract batch it took me 1.5 hours longer than AG does!  But that was mainly because I was disorganized.

Takes a bit of planning and organization, but like riding a bike. I broke my cardinal rule of no drinking on this one. I attribute the "accident" to this...

6618
Yeast and Fermentation / Re: Temperature and yeasts
« on: October 04, 2010, 10:38:10 AM »
I always wondered hoe you did it Denny. After all these years still doing it cheap and easy? Now I imagine you brew your Alts and such in the "cooler" months?

6619
Extract/Partial Mash Brewing / Quick extract batches.
« on: October 04, 2010, 10:34:17 AM »
Last night I brewed 3 batches of porter- Yes 3 batches! This is a record for me and only possible because I extract brewed with steeping grains.

I used #6 of DME in two gallons of water in the kettle. I steeped #1.25 of grain in a separate pot in about 3 quarts. This got added to the kettle and boiled for 45 minutes. Used one ounce total of Chinook 13AA: 0.5@ 45, 0.25 at 20 and 5 for 28 BU's.

Cooled in the tub and topped off with water from the tap and pitched on yeast cake.

I lost the first batch to the tub LOL with a total brain fart move. ::) Note to self: don't leave kettle in a running tub unattended. Did a Titanic on me... :'(

Luckily I had more DME. Did two more batches side by side. Easy and fast! Probably will return to brewing like this- especially in the summer since it only takes a few hours and clean-up is minimal.

6620
The Pub / Re: Capazolli's Trip to South Carolina in 2011
« on: October 04, 2010, 10:22:13 AM »
I might be able to make a trip. Will take some planning and finagling. ;)

6621
General Homebrew Discussion / Re: carbonation
« on: October 04, 2010, 10:15:11 AM »
The CO2 will stay dissolved in the cold beer better so it could just look like it's less carbonated, but if it's completely flat I think it is more likely that the cold bottles you tested just had a bad seal and were never carbonated in the first place.  I would check some others.

I suspect ill-fitting caps or a priming issue. Did you use Muntons carbonation drops?

6622
General Homebrew Discussion / Re: Who messed with the grain mill?!?
« on: October 04, 2010, 10:12:09 AM »
I'll suggest the Barley Crusher. Since that's what I gots...

6623
Equipment and Software / Re: Cooler Warping
« on: October 04, 2010, 10:10:59 AM »
I have a Coleman Extreme 70qt. The lid warped, but not the sides. I don't think it is designed for the temps we use it at, but rather for cold temps only. Works good despite a consistent temp loss.

6624
Yeast and Fermentation / Re: Temperature and yeasts
« on: October 04, 2010, 10:05:49 AM »
Using Belgian strains is a tactic but will only get a brewer so far. Just because they can handle higher temps (boy will they!) doesn't always mean you'll get traditional and great results from them. Those yeasts are usually started out cool- in the 60's, and allowed to slowly rise several degrees by some brewers. So going Belgian isn't a magic bullet.

As stated before it is actually fairly easy and inexpensive to bring the temps down.

6625
All Things Food / Re: BBQ Style
« on: October 04, 2010, 09:56:40 AM »
Certainly could go with a nice steak right now. I think something a little more bold like a porter or a dubbel would go well with the lasagna.

6626
Kegging and Bottling / Re: Best place to buy kegs these days
« on: October 03, 2010, 09:24:44 PM »
I think used ones of good quality are becoming scarce. Soon they will be very expensive. Glad I already have 16...

6627
All Things Food / Re: BBQ Style
« on: October 03, 2010, 06:58:40 PM »
Quote
Not like it's a bad thing...

It ain't! Looks wonderful! Betcha it's good on rice or potatoes too!

6628
4 words: hops in garbage disposal.

So true! That should be on the first page of every beginning brewer's book! I had to let the oven cleaner soak in to the range which I had scorched while I went to Home Depot to exchange my 25' pipe-snake for a 50 footer. Hops for miles!!!

How about tonight!?

Doing a concentrated steep batch. After placing kettle in tub totally and forgetting about it- stupidly left the tap on and the kettle overturns.

Bathtub full of wort!

6629
Extract/Partial Mash Brewing / Re: Steeping questions
« on: October 03, 2010, 10:51:06 AM »
Quote
#0.5 Roasted malt (barley?)

That seems like quite a bit for a brown porter.

I was wondering about that. Here's a revised recipe:

#6 amber DME
#0.5 60L
#0.5 Chocolate malt
#0.125 Roasted malt

Still keeps me within the SRM range (24) and hopefully gives me the style's chocolaty caramel tones. I played with dropping the other two malts to #0.35 in the calculator. Will keep me at 21 SRM but then something just warns me away about doing that since I want these flavors more pronounced and to mellow over several months.

6630
The Pub / Re: Back-scratchers?
« on: October 02, 2010, 03:23:59 PM »
This might be more appropriate for all that acreage:


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