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Messages - euge

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Welcome Bigbrewski! Keep an eye out for those boil-overs :D!!

All Grain Brewing / Re: Water adjustments: Strike vs. Sparge
« on: March 20, 2010, 11:17:52 AM »
This question is addressed in part 4 of JP's & JZ's "Watergasm". Calculate for RA for the mash water but the sparge doesn't need adjustments. Then add in the kettle for bitterness/maltiness targets if desired.

Last night I made a pale ale that was sort of moderately hop bursted.  All the bittering was done within the last 20 minutes and the latest additions were at 2 and 1 minutes.  I'll bet it has a nice aroma.

There's IPA's made with this technique- all late additions. Wish I could find the link... >:(

Oh how I love those session beers!

Yeast and Fermentation / Re: Fermenting Times
« on: March 20, 2010, 10:53:09 AM »
What would be the ideal temp range for fermentation? And for Botlle conditioning?

Each yeast has an ideal range specified with it, but, for ales in general, mid-sixties would be probably be ideal.  Just remember that that is the temperature of the fermenting wort itself and not the ambient temperature of the air.  As was stated earlier, there can be a significant difference in the two.

For typical ale yeasts between 60-68F is just fine though some can go higher. At the height of fermentation for internal fermenter temps I figure 6-8 degrees higher than ambient temps as a rule of thumb. So if the room is around 60 then the wort probably is OK.

A fermenter can be set in a basin, tub, or something that holds some water as a heat-sink. The wet towel will wick water and cause cooling through evaporation and frozen soda bottles can augment this even further. This is a really effective technique.

Once the brew is done fermenting (is it ever really? ;)) and bottled keep it around 70F max. Temperature generated off-flavors can still happen at this point. Since the beer is a living thing and not pasteurized you'll see benefits of keeping it in a dark cool place and not a hot garage or attic.

Once the multitude of factors in brewing become apparent to ya you'll develop your own system. Not just a craft but a science and quite literally an art... A sharp learning curve but we're here to help with any questions that will surely arise!

I never thought it made a difference when I shook anything to force-carb it. I wondered if there was an effect but head retention wasn't affected.

It would seem that such abuse to the beer would bruise it somehow- but it doesn't. Nice experiment Kai.

Were those glasses totally free from oils and detergents..? ;)

Yeast and Fermentation / Re: Fermenting Times
« on: March 19, 2010, 11:56:30 PM »
Bottle out of primary when the gravity hasn't changed for several days. Track the time don't let it dictate when you do anything like rack to secondary, bottle or keg.

Usually for a mid-strength beer such as 1.050-60 a couple weeks in primary will be sufficient. Check the gravity a couple times. Then go to the bottling bucket if it is ready. Secondary isn't really important or necessary to achieve clarity. Time will do this anyway in the bottle.

Secondary is a beneficial technique when adding fruit or even more hops to a batch in order for the additional sugar to ferment and add flavor/color to the brew. This could be done at the end in primary as well.

People will tell ya that the practice of using Secondary techniques also risks contamination thus risking infected beer. It's more of a redundancy issue IMO.

Have fun with your first batch! Any questions just ask. You'll get an answer fairly quickly on this forum. ;D

General Homebrew Discussion / Re: Higher SG than OG?
« on: March 19, 2010, 11:26:21 PM »
When I read the OP poorly mixed wort came to mind. This can happen when there are temperature differences that are compounded by the specific gravity of wort when diluted. Like mixing a syrup into cold water. A paint-stirrer and a cordless drill can mix up some wort purty good. Try it... :)

Ingredients / Bitters & Crystal malts
« on: March 19, 2010, 08:06:44 PM »
Generally I'll only use 2 Crystal malts in my Bitters. This last time I used 3: a combo of 10*, 60* & 120*. I'm a little worried about "flavor confusion".

Been using Ray Daniels' book to formulate recipes but realized that I've really been shooting wildly in the dark these past few years.

What are some good combos of Crystal etc to make a stellar Bitter?


General Homebrew Discussion / Re: Brew Balls?
« on: March 19, 2010, 12:38:51 PM »
Maybe Zymurgy could have a "best and worst brewing gadget of the Month" colum.

How about a Sticky in the Equipment section?

General Homebrew Discussion / Re: Brew Balls?
« on: March 19, 2010, 11:16:24 AM »
Not worth it. For reasons stated above. These probably will be bought by new brewers, who will abandon them after several uses.

So, you're saying these will be the next "Fermentap"? ;)

Quite likely, but there'll always be someone who swears by them. ;D

General Homebrew Discussion / Re: Beginner questions. . .
« on: March 19, 2010, 11:13:13 AM »
The books are great to have. Palmer's is a must IMO.

Ray Daniels "Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles" is also a very useful resource.

I bought "The Complete Joy of Homebrewing" by Papazian back in 1993. Respectfully, while I read it voraciously it is no match for How to Brew 3rd ed.

But! To get started Palmer has a very respectable online version:

I haven't done any of these but if you like Rogue ales they have "kits" but really are for knowledgeable homebrewers. We can give you some easy extract recipes that should turn out better than Coopers' kits.

General Homebrew Discussion / Re: Brew Balls?
« on: March 19, 2010, 10:56:43 AM »
Not worth it. For reasons stated above. These probably will be bought by new brewers, who will abandon them after several uses.

Beer Recipes / Re: Looking for a good saison recipe
« on: March 19, 2010, 10:46:46 AM »
My preference would be the rye. It seems to find it's way into many of my recipes...

Kegging and Bottling / Re: bottling after 2ndary 'shrooming
« on: March 18, 2010, 11:33:24 PM »
I was assuming it was chanterelles...

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