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Messages - snowtiger87

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Ingredients / Re: Diastatic Power of Munich
« on: November 25, 2011, 12:26:00 PM »
So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.

Ingredients / Re: Wild rice question
« on: November 17, 2011, 09:21:20 AM »

You could contact Danny here:

He makes a wild rice beer and may have some research or at least practical experience in using it as a adjunct for brewing.

General Homebrew Discussion / Re: How many Military Home Brewers on here?
« on: November 15, 2011, 10:48:00 AM »
I am in Afghanistan right now so I can't brew but I have a few things waiting on me back home that I brewed before I left and I plan to brew a Wheat Wine / Impy Weizenbock on R&R over Christmas for my return next spring/summer.

Beer Recipes / Re: Christmas Tree IPA
« on: November 11, 2011, 12:53:48 PM »
Spruce is supposed to best and your are correct about the new growth aspect.

However, if the tips were exposed to the boil for a short time (last 15 minues?) maybe the harsher components could be avoided.

Kegging and Bottling / Re: Belgian Bottling
« on: November 11, 2011, 12:34:38 PM »
My local homebrew shop rents thier corker for $10 / day. Get the champagne corker if you can. The wine corker tends to pull the cork back out because the orifice (hehe, I said "orifice" ;D) is too small.

Beer Recipes / Re: Düsseldorf Alt Recipe Check
« on: November 09, 2011, 05:03:39 AM »
Looks good to me. I would ferment the beer closer to 60F than 56F, but that could depend on whether you are talking about ambient temp or actual fermenting beer temp.

General Homebrew Discussion / Re: What to do when you can't brew
« on: November 06, 2011, 12:13:47 PM »
I am there RIGHT NOW ! And not in Bahrain where I could get a real beer of some kind. I am in Afreakinghanistan.

Casey, you are braver than me. I have just been working out 2 times a day, working on my warfare pin (yes, for some reason they decided to send my sailor butt out here WHERE THERE IS NO WATER!  ???), checking these forums out a lot, and planning my brew sessions for when I get home. I have also planned out a full 4 course beer dinner featuring my beer. I don't smoke so that is not an option.

I already have the first 10 brew sessions planned out.

I should be home for R&R over Christmas and hope to brew a Wheat Wine / Impy Weizenbock. That should age nicely on the second half of my tour. Before I deployed I brewed 10 gallons of Golden Promise Barleywine (1 grain) and 10 gallons of Belgian Barleywine (ala Scaldis Noel) so I am looking forward to drinking some of that over Christmas too.

Yeast and Fermentation / Re: Aerating Wort
« on: November 03, 2011, 12:27:46 PM »
"I always say you do what works for you, but 1.5 liters per minute for 5 minutes of pure O2 is a lot of oxygen!"

My fingers betrayed me. That should have been 0.5 liters per minute.

I do have a prescription for oxygen. My fellow homebrew doctor friend wrote it for me. The company I use for re-fills looked at it once and noted it in my customer file and I have never had to show it again.

Yeast and Fermentation / Re: Aerating Wort
« on: November 02, 2011, 11:44:45 AM »
I use a medical oxygen tank (green) with a regulator and an in-line stone from Morebeer. I can't remember the exact size of the tank put it is a bout 2.5 ft tall. I run it at 1.5 liters/minute for about 5 minutes for 5 gallons. It takes about 10 minutes to chill the whole thing with my plate chiller.

I have to fill it up about once a year (at least 20 brews) for $15. Way cheaper than the Home Depot cylinders.

Beer Recipes / Re: A belgianish IPA
« on: November 01, 2011, 12:09:07 PM »
If you aee using Wyeast 3711, wouldn't it be a Saison IPA?  ;)

I would like to try one with Sorachi Ace and Citra.

Yeast and Fermentation / Re: First Lager - Temp Advice
« on: October 27, 2011, 11:51:57 PM »
+1. "Lagering" by definition happens at near freezing temperatures. 48F is not near freezing.

Kegging and Bottling / Re: Rush carbing
« on: October 27, 2011, 11:43:41 PM »
My "not in a hurry" method of force carbing is to pressurize at 34F and  35psi for 2 days, then turn back down to serving pressure and vent.

My "in a hurry" is about the same but to shake it for 5 minutes, then let it sit for at least 6 hours before venting an serving.

Both these methods assume the beer in already at 34F.

Kegging and Bottling / Re: CO2 tank in the fridge?
« on: October 27, 2011, 11:38:31 PM »
I have heard from a couple people that keeping the CO2 cylinder cold (i.e. in the fridge) will use up more CO2 than keeping it outside the fridge. Perhaps the temperature/pressure difference is why but I have no technical explanation for it.

Does anyone else?

Yeast and Fermentation / Re: fermentation
« on: October 27, 2011, 02:42:04 AM »
Get a thermowell for you temperature probe (i.e. probe is in the beer) and then set your freezer/fridge to the exact temp you want fermentation happening. That way you can be sure.

Beer Recipes / Re: I need something for the masses
« on: October 25, 2011, 09:49:13 AM »
I say CAP. I love a good CAP. However, before I post my recipe I have a few questions for you?

1. Do you mind doing a cereal mash?

2. Can you step mash?

3. What size batch do you want to make?

4. Can you ferment a lager adequately? ( i.e 2 weeks at 50F and then lager at 32 or so)

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