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Topics - jimrod

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46
Kegging and Bottling / campden tabs
« on: May 28, 2011, 09:15:37 AM »
I used 2 tabs of campden to stop the fermentation of a cider ale I am making. I intended to keg this batch but later decided to bottle because I didn't want to tie up my kegerator with a specialty brew that only a few would enjoy.

It has been 2 weeks since the campden was used...... Is the campden still working?......... Can I add corn sugar as usual and expect to get natural carbonation or do I have to re-pitch the yeast???

47
Beer Recipes / Cider ale
« on: April 09, 2011, 12:29:05 AM »
Does anyone have a tried and true cider ale recipe?
I'm looking for a cider, malt, hop combo.

48
Ingredients / What category of beer is this? Any tips?
« on: March 18, 2011, 07:58:24 AM »
Does the addition of 4.5 oz rosemary make this beer officially a 21A spice or 22 spice or 24 experimental beer or Saison or other?  It is a very light tasting enjoyable beer, spicy, very aromatic, and warm with a kick.

JimRod Rosemary.
13 Gal size.
21.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 14.29 %
3.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.71 %
0.50 oz Palasade [7.50 %] (60 min) Hops 4.5 IBU
1.00 oz Liberty [4.30 %] (15 min) Hops 2.6 IBU
1.75 oz Cascade [5.50 %] (10 min) Hops 4.2 IBU
1.00 oz Palasade [7.50 %] (5 min) Hops 1.8 IBU
2.00 tsp Irish Moss (Boil 10.0 min) Misc 
2.00 l whirlfloc tablets (Boil 5.0 min) Misc 
4.50 oz Rosemary fresh picked tips only blooms okay (Mash 1.0 hours) Misc 

Measured Original Gravity: 1.062 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 6.4 SRM
Bitterness: 13.0 IBU (5.0-70.0 IBU) Alpha Acid Units: 8.1 AAU
Actual Alcohol by Volume: 6.53 %
Actual Calories: 277 cal/pint

6.00 ml Lactic Acid (Mash 60.0 min) Misc 
8.00 gm Calcium Chloride (Mash 60.0 min) Misc 
7.00 gal Distilled Water Water 
9.00 gal Murrieta Water 
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale 
High Co2 volumn

Any tips or suggestions would be appreciated. ?


49
Ingredients / hop freshness
« on: March 09, 2011, 07:57:23 AM »
I've seen hops offered for sale on ebay for reasonable prices but......they say "from the 2008 crop" or "2009 crop"  ........Even if it is vacuum packed, how good or bad can they be.??

How long do hops stay fresh in a vacuum packed freezer bag??

Does anyone have good sources for pelleted hops/??

50
All Grain Brewing / beer gas
« on: March 07, 2011, 12:16:45 AM »
I've tried to have serious conversations on defferent forums about beer gas but everyone jokes and no one has answers. My beers have been giving everyone who drinks them bad beer farts. I don't know if it is something I'm doing wrong or do I need to modify my recipes. 
 
I did make 10 gals of Vienna  2 months ago, we are drinking it now and it's gassy. On Saturday I made the same recipe and cut the crystal from 4lbs to 2lbs to try to get the dextrin down. I even lowered my mash temp to 150 from 158 to get more fermentable sugars. All of these beers are kegged.
 
Should I be waiting longer? Some of this gassy beer is 10 weeks from grain, that should be long enough.
Should I try filtering?  Should I try pasteurization? Freezing? Microwave?
Could this be a procedure problem? Am I stressing the yeast some way to cause this condition.
 
It seems to happen with all yeasts. I use WLP001-2-5-7 and US04-5
My recipes are pretty standard.
 
No joke, this is a real problem.

51
All Grain Brewing / Water profile for pale ales
« on: February 07, 2011, 07:42:02 AM »
I've not been able to figure out how to modify my water to produce a better light colored beer, say SRM 7-14.

My profile reads as follows; Ca 65 ppm, Mg 26 ppm, Sodium 93 ppm, Sulfate 220 ppm, Chloride 07 ppm, Bicarbonate 135 ppm Hardness is 26 grains per gal or 230 mg/l.   pH 8.1

I usually get an average tasting beer but there are some other flavor that are not desirable like a very harsh, bitter taste on the hops and a thick malty aftertaste that stays in your mouth longer than you want. I like the beer to finish smoother and cleaner.

Can anyone help me or give me the tools to figure it out on my own?  I have been trying to use the BeerSmith calculator with limited success. Thanks.

52
Equipment and Software / fermentation chamber
« on: December 16, 2010, 12:06:49 AM »
Does anyone have some smart plans to build a fermentation chamber? Besides a chest freezer.

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