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Messages - snowtiger87

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Beer Recipes / Re: Hop Bomb IIPA
« on: September 05, 2012, 01:53:23 PM »
Why only 3.3 gallons? Are you kettle limited? If you are going to spend this much money on hops I would brew a full 6 gallon batch and plan on loosing 1 gallon to trub. Plus this recipe is way too much hops for 3.3 gallons to absorb (IBU wise) so you are basically wasting them. Probably the same is true for 5 gallons but at least you will have more beer when you are finished.

Ingredients / Re: Rye?
« on: September 05, 2012, 01:43:56 PM »
I don't find that rye increases bitterness, but does give a complimentary spicy flavor to certain hops (I like it with citrusy ones). I normally use 30% so it also gives a slick feel on the tongue and an interesting viscous look.

I brewed a Rye Wine this past Sunday with 30% rye (OG 1.103, 100 IBU's) and hopped with Columbus and Amarillo.

Kegging and Bottling / Re: Corn Sugar vs Table Sugar
« on: September 05, 2012, 01:33:00 PM »
Thanks for the calculator. That will come in handy  :)

All Grain Brewing / Re: Fly Sparging Question
« on: September 04, 2012, 11:23:41 AM »
I am thinking along the same lines as kramerog. Water chemistry becomes very important when doing all-grain brewing. If the Ph of your mash was too then that could lead to a sharp of harsh beer. This is easy to do when brewing a stout since the darks malts lower the Ph anyway. If your brewing water is coming out of the tap with too low of a Ph that would exacerbate the problem.

Wood/Casks / Re: Balcones Distillery Barrel
« on: August 30, 2012, 03:25:23 PM »
Yep. It was the first run in the barrel.

I have since "re-whiskyed" it and now I have my American Stock Ale (30% corn + 2 lbs of brown sugar) aging in it. It is a much drier beer than the Wheat Wine but I tasted last night and its coming along pleasantly.

Kegging and Bottling / Corn Sugar vs Table Sugar
« on: August 30, 2012, 01:10:10 PM »
I need to bottle a couple of Belgian-style beers and I ran out of corn sugar. What are your thoughts on just using table sugar (from beets) instead? Should I use the same amount as I would corn sugar?


Ingredients / Re: raisins
« on: August 30, 2012, 12:57:48 PM »
I used 2 lbs of golden raisins for a Raison B'Etra "clone' (10 gallons). I pulled out a quart of wort right before knock-out and put that and the raisins in a blender to soak for 15 minutes. I then gave it a couple of quick blender pulses to chop up the raisins a bit, then put it into the primary fermenter. After 2 years the raisin flavor is still evident.

Carmelizing them first is a good idea. Thanks Denny. I will try that next time.

Wood/Casks / Balcones Distillery Barrel
« on: August 30, 2012, 12:42:50 PM »
Just an update to an old thread on this. I aged by Wheat Wine in it 3 weeks, tasting once or twice a week and once the flavor was where I wanted it I racked it out to a keg.

That beer just won Best Of Show at the Colorado State Fair !

All Grain Brewing / Re: Protein rest in RIP
« on: August 30, 2012, 12:39:02 PM »

With 2 lbs of Chocolate and 1 lb of Roasted Barley no one will be able to see through it anyway.

Equipment and Software / Re: efficiency false bottom vs bazooka
« on: August 21, 2012, 02:29:11 PM »
I use a double bazooka screen (the T kind which is about 12 inches long) in a converted 15.5 gallon sanke keg and I consistently get 85% efficiency out of it. I fly sparge and usually take about 45 minutes to get 13 gallons in the kettle.

Ingredients / Re: Sanitizing Homegrown Hops
« on: August 21, 2012, 02:24:31 PM »
I am getting 2 lbs of fresh hops from a local hop grower (Niwot Hops) on Thursday. I am picking them up and plan to be brewing with them a half hour later. They said there acids analysis came back and thier Cascades were 8.7 AA  :o Something about the climate and soil here so yours may be pretty high alpha too.

Ingredients / Re: dark malt in saison
« on: August 14, 2012, 01:03:24 PM »
I brewed a Black Chocolate Saison recently with 1.5 lbs of Briess Blackprinz malt cold-steeped in 2 quarts of water for about 2 hours. I then boiled it for 10 minutes, dissolved 8 oz of bakers chocolate in it and then added to the fermenter with the main beer. It turned out black as night but still dry like a Sasion should be with a slight chocolate flavor but no roasty or coffee flavors. The rest of the grain bill was 20% Munich and the rest Pale Malt and about 10% sugar.

Pimp My System / Re: Electric control panel
« on: August 06, 2012, 09:45:02 AM »
I like the brewery schematics on the front. Did you have to send it somewhere to get that done?

General Homebrew Discussion / That was painful
« on: June 19, 2012, 12:37:04 PM »
I new this batch of beer would be a little more technically challengeing because of how I wanted to do it - 10 gallon IPA with 7% flaked oats split into 2 vessles for the boil so I could hop each one differently. However, what I did not count on was the false bottom in my mash tun coming off at the bottom of 27 lbs of mashed grain !  >:(

I tried just going with it but it became clear that the little trickle of wort I could get going was going to take me all afternoon to sparge. So I decided to take all of the hot, wet, sticky mash out of my mash tun, put into by boil kettle, re-attach the disconnected false bottom, then put the mash back in the mashtun, re-circ, then sparge again.  :P

I just got done with that and now the sparge is going beautifully. That was awfully thirsty work though so now I am having beer.  ;D

Beer Travel / Re: Free Dinner at Stone Bistro and Gardens
« on: June 13, 2012, 01:57:29 PM »
I get to Seattle on the 20th. Thanks Phill, I may have a ride with another forum member. I went to Karl Strauss Brewpub last night.

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