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Messages - snowtiger87

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Kegging and Bottling / Re: high alcohol bottling
« on: October 08, 2011, 06:06:03 AM »
I do this with most of my Belgian beers. I use 1 packet of Red Star Premier Cuvee yeast for 10 gallons of beer. I boil 1/2 cup of water, then let it cool down to 95 - 100 degrees and pitch the yeast to rehydrate. Let it sit for 10 minutes or so. Cover with plastic wrap or tin foil sprayed with sanitizer. I will stir it up with a sanitized spoon to make sure I get it mixed well. I then boil about 1/4 cup of water and add the priming sugar (amount depends on how much carbonation you want).

When racking the beer out of the fermentor into the bottling bucket I start the siphon, pour in the priming sugar solution, wait a minute, then pour in half the yeast solution. Bottle as normal.

I usually bottle 10 gallons at once, so I repeat the process with the other half of the rehydrated yeast.

All Grain Brewing / Re: Strong RIS Mash Schedule
« on: October 08, 2011, 02:13:17 AM »
Also, a beer this big would benefit from more than one shot of oxygenation. Do it before pitching and again 24 hours later.

Zymurgy / Re: What's number 1 on your brewer bucket list?
« on: September 30, 2011, 11:23:11 AM »
Attend Sierra Nevada BEER CAMP !!!   :o

General Homebrew Discussion / Re: Test your beer smarts!
« on: September 30, 2011, 10:53:07 AM »
14 / 15

Missed the Schlitz question  ???

Equipment and Software / brew4lessnow
« on: September 30, 2011, 06:34:42 AM »
Has anyone done any business with this guy? If so what were the results?

I noticed the add in the May/June Zymurgy selling a stainless conical fermentor for $269. It does not say what size.

Beer Recipes / Re: tweaking a hefe recipe
« on: September 28, 2011, 11:13:11 AM »
What kind of "flavour" does you wife want more of?


If you are focused on fermentation temp what you mentioned is way to low for a traditional Hefe. My general run is > 68 for more banana and < 68 for more clove, but never as low as 60 and definately not 50.

Beer Recipes / Re: Help Please with a Saison
« on: September 28, 2011, 11:05:30 AM »
I would call this a table Saison. If you want a light beer with a lot of flavor (from the yeast) brew it as is. One starter should be fine. That yeast is a blend of 565 and a couple other Belgian more neutral yeasts to help it finish without the 565 typical 2 week lag.

Beer Recipes / Re: Getting closer to pumpkin time....
« on: September 16, 2011, 10:21:15 AM »
Re: Getting closer to pumpkin time....
« Reply #4 on: September 06, 2011, 03:17:54 PM »
   Reply with quoteQuote
Spicing the beer when done with a tea, to taste, is a great idea..... will definitely do that.

Still debating on when to put in the pumpkin.....

Still wondering whether there's any significant fermentable sugar in the pumpkin.....


I set my ProMash extract for pumpkin at 1.025 points per pound and that seems to be about right. Not a lot of fermentables, but some. I am a huge advocate AGAINST putting the pumpkin in the boil. I think that will just lead to haze and stability problems. The pumpkin does add color and I think I can tell the difference in flavor as well, even with the spices. It contributes to mouthfeel as well. I get a creaminess in the beer I attribute to the pumpkin.

I use canned pumpkin just because I think dealing with the whole pumpkin scraping and baking is a PIA.

Kegging and Bottling / Phil's Philler
« on: September 12, 2011, 09:23:40 AM »
Has anyone seen one of these for sale lately? (or a substitute) For those who do not know it was a metal (nickle plated brass maybe?) bottle filler that sealed at the top so the level of liquid in the bottle was easier to get where it needed to be.

All Grain Brewing / Re: Pumpkin spice Ale!
« on: September 12, 2011, 09:19:40 AM »
The canned pumpkin can be dealt with in the mash a couple of ways.

1) Step mash - include beta glucan rest and protien rest. Use rice hulls too.

2) CEREAL MASH ! - I did this last year and although it does add considerable time to the brew session it did help.

I definately agree that the pumpkin should not go into the boil. All that will get you is a sticky boil kettle and quite probably a hazy beer.

Beer Recipes / Re: Mc Chouffe clone recipe
« on: October 26, 2010, 01:12:03 PM »
Here is what I went with.

The Chocolate Rye is mainly for color but I thought it might contribute slighty to the spiciness. The color matches the poured glass from the Achouffe website.

Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.75
Anticipated OG: 1.075 Plato: 18.13
Anticipated SRM: 20.8
Anticipated IBU: 33.4
Brewhouse Efficiency: 80 %

Wort Boil Time: 90 Minutes

% Amount Name Origin Potential SRM
 0.25 lbs. Chocolate Rye Malt   1.030   525
 1.00 lbs. Special B Malt          1.030   120
 21.50 lbs. Pilsener                  1.038   2
 3.00 lbs. Candi Sugar (amber)  1.046   75

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
1.00 oz. Magnum            Pellet 13.10 28.7   90 min.
1.00 oz. Styrian Goldings Pellet 5.25  2.6     15 min.
2.00 oz. Czech Saaz       Pellet 3.20  2.1       5 min.

WYeast 3522 Belgian Ardennes

I had a pretty impressive weekend.

I brewed / made

6 gallons Piesporter wine (from kit)
6 gallons Pinot Noir wine (from kit)
5 gallons Pear cider (from kit)
5 gallons Apple cider (from club apple pressing)
11 gallons all grain Mc Chouffe clone - happily bubbling away in my new concial fermenter !

Beer Recipes / Re: Mc Chouffe clone recipe
« on: October 20, 2010, 02:25:16 PM »
So far I have found out that the beer is 8.5% with a starting gravity of 16 plato. That would mean it ferments down to 0  :o which I find hard to believe having had the beer last week. Main malt is Pilsner with some darker malts and candi syrup for color. Hops used are Styrian Goldings, Tomahawk (probably for bittering), and Czeach Saaz. No idea of how many IBU's but the website (Achouffe) mentions the beer has a "bitter bite".

There seems to be some speculation (both ways) that a spice is used. No indication of which one. Anybody have any thoughts on that?

I am planning to brew a Mc Chouffe clone if anyone will give me some input on my recipe post.  :P

I just got my new 14 gallon conical fermentor and I HAVE to put something in it.

Also, Saturday is the group apple pressing so I will be getting 5 gallons of juice to make cider.

Beer Recipes / Mc Chouffe clone recipe
« on: October 19, 2010, 03:40:49 PM »
Anybody have a good one (all grain)? I have been snooping the internet without much luck. I know it is supposed to be "inspired" by Strong Scotch Ales but does not have the kettle caramelization that those have. Also, it seems bigger than the traditional Belgian Dubbel.

Thanks for the help.

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