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Messages - jimrod

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46
Ingredients / Re: BERRY, MEAD
« on: May 30, 2013, 06:41:39 AM »
I put the 6 lbs of fruit whole in the primary and it turned the must very purple. I'll add another 6 lbs to the secondary.

47
Ingredients / Re: BERRY, MEAD
« on: May 29, 2013, 06:49:10 AM »
It's hard to measure the gravity when the fruit is floating on top. That's why I just wanted to estimate.

48
Ingredients / BERRY, MEAD
« on: May 28, 2013, 08:53:01 AM »
How many gravity points does a pound of berries contribute to a 5 gal mead batch if used in the primary?
The berries were a combination of frozen blackberries, blueberries, and red raspberries.

Does 6 lbs in the primary and 6 pounds in the secondary sound like too much?

49
Yeast and Fermentation / Re: can you repair a beer
« on: May 25, 2013, 08:41:59 AM »
I did fix the problem. I replaced the bazooka hose with a false bottom and slowed the sparge to a crawl.

50
Ingredients / high sulfates
« on: May 25, 2013, 08:33:53 AM »
I've heard that high sulfates, 300 ppm, would enhance hops for an APA.  (and keep the Chlorides under 100 ).
Anyone done this?

51
Kegging and Bottling / Re: Bottling for Competitions?
« on: May 15, 2013, 12:17:52 AM »
I soak my bottles in ice water before I fill them with the beer gun. Anything to keep the foam down.

52
All Grain Brewing / Re: Mosaic/Martin IPA
« on: May 11, 2013, 08:05:24 AM »
Wow that seems like a lot of gypsum...200 gyp/50 sulfate seems very high and 300/50 sounds off the charts.

53
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 02, 2013, 08:40:40 AM »
For 10 gal....very easy to drink... smooth 5.25 abv

13.25 lb Munich Malt - 20L (20.0 SRM) Grain 59.55 %
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.45 %
1.75 oz Pearle [8.90 %] (60 min) Hops 21.8 IBU
2.00 oz Saaz [3.20 %] (15 min) Hops 5.2 IBU
3 Pkgs Super American (White Labs #WLP060) [Starter 3000 ml] Yeast-Ale

og 1.052
fg 1.012

srm 14
ibu 29-30

54
All Grain Brewing / Re: Next Step-Water
« on: April 22, 2013, 07:43:36 AM »
I've never been afraid of sulfate used appropriately, but I've recently become a convert to higher sulfate levels.  I recently doubled the amount of sulfate in my Rye IPA and it made a beer I've always loved even better.

What would those finished sulfate levels be?  I want to make my Rye IPA better.

55
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 21, 2013, 07:45:16 AM »
Wait a minute Denny.........."15 years later, I've brewed 436 batches"

Denny, that's 4 beers a day everyday for 15 years.....Okay.......that sounds about right....never mind.

56
All Grain Brewing / Re: Preboil Gravity off
« on: April 14, 2013, 11:44:45 PM »
Crush quality
PH
Water to grist ratio
Temp
Sparge method
Sparge temp
Equipment-bazooka screen, manifold, false bottom


I had the same problem and was very careful to correct all of the above. Then I got rid of the bazooka screen and added a false bottom and it changed everything. Gained 10 pts.

57
General Homebrew Discussion / Re: Yakima Valley Hops ROCK!
« on: April 05, 2013, 12:24:33 AM »
My experience exactly.

58
All Grain Brewing / Re: Help in identifying off flavor
« on: March 29, 2013, 08:38:25 AM »
I've experienced a sour, metallic flavor with Nottingham more than once.

59
All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 04:36:29 AM »
exactly

60
All Grain Brewing / Re: build water from distilled
« on: March 27, 2013, 07:05:33 AM »
Are there published standard formulas for water additions for each style of beer?

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