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Messages - gandelf

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31
Classifieds / 4Sale Johnson A419 & Plate Chiller
« on: March 19, 2013, 03:40:46 AM »
I have a Johnson A419 digital controller and a 30 plate long plate chiller for sale. I'm asking $45 + shipping for the controller and $90 + shipping for the chiller. The chiller has garden hose and 1/2" hose barb fittings; I don't like threads on the wort side. Both unites are in like new condition. Pm me for a shipping quote or pics.

32
The Pub / Re: RIP Alvin Lee
« on: March 13, 2013, 06:03:48 AM »
He will be missed and remembered. I toasted him with a 2005 Alaskan Smoked Porter.

33
Equipment and Software / Re: PID autotune question
« on: March 13, 2013, 05:53:01 AM »
Make sure you start the auto-tune after you've got the flowrate adjusted and the water around mash temps.

+1 I BIAB and continuously recirculate with a direct fired kettle. Using water or wort when auto tuning is a mute issue, in my experience. I have helped others automate their rigs. On the other hand; flow rate and heat output (BTU) WILL have an affect. I use my PID w/RTD to heat the water to strike temp and then to maintain mash temp. I do try to set the burner to the same BTU setting each time, but I don't get too anal over it. The PID does correct/adjust a little. But it has not been a problem for me. YMMV

34
All Grain Brewing / Re: Mashing with Rye
« on: March 10, 2013, 12:19:14 PM »
The rye APA brewing this morning went well. I cracked the rye with a corona mill and then
toasted it at 350 F for 40 minutes; turning every 10 minutes. The recipe had 25% rye, so
I added a some rice hulls. I BIAB and continuously recirculate, so I could see that the wort
went clear about 18 minutes after doughing in; indicating conversion was progressing as
usual. I always taste my pH samples, it had a very nice subtle spicy/peppery flavor.

35
All Grain Brewing / Re: Mash Tun: Temperature Uniformity
« on: March 10, 2013, 02:43:24 AM »
Thanks everyone

36
All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 03:50:11 PM »
You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.

Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.

37
All Grain Brewing / Mashing with Rye
« on: March 09, 2013, 10:50:20 AM »
I'm brewing a Rye APA tomorrow morning. I surfed around and found the gelatinization temp
rang; but what is the required time/duration for gelatinization to complete. I'm debating if I
need to cook it or just do an extended mash? With other adjuncts in the past, I just mashed
until I hit the pre-boil gravity and all was good.

38
First, thanks Kai for your support and effort for the homebrew community. Before trying Martin's spreadsheet when it became available; I tried most of the popular water calculators with  mixed results. Would you consider elaborating on the contrasts between you're calculator and Martin's?

In the past, I have done some side by side 2.5 gallon batches; where the only difference was the "seasoning" of the water by different calculators. So far, Martin's calculator has been the most reliable for ME.

For reference, I live in NE Wisconsin and have a 125' well, with 83' of it in red granite. So, if I make a low SRM beer and not adjust the water, it's taking a one way trip to the back yard.

39
Ingredients / Re: Rahr Base Malts and Bru'n Water
« on: January 27, 2013, 08:47:52 AM »
Thanks Martin, is their a way to import the data form an older version of Bru'n Water into the current version? Or, is their a quicker way of accomplishing that, then by doing it manually?

40
Yeast and Fermentation / Re: The skinny on Denny's 1450
« on: January 10, 2013, 06:21:45 AM »
I have made 7 batches over the last year or so with 1450 at 65 & 68 F. For ME, 1450 provides a very good
mouth feel; but was always slow in fermenting and very slow dropping out. IMO, it's a lazy yeast.

41
General Homebrew Discussion / Re: 13 Years of Zymurgy Now Online!
« on: December 26, 2012, 07:42:50 AM »
That is great. A Zymurgy discography would be nice; I'd buy one.

42
General Homebrew Discussion / Re: Christmas Presents
« on: December 26, 2012, 07:39:59 AM »
A new Auber PID with a timer for my liquid fermentation chamber. The Ranco will be going
to the son-in-law.

43
Ingredients / Re: Dry Hopping research - Interesting
« on: December 11, 2012, 09:54:49 AM »
I started torpedoing my hoppy ales about six months ago. Now, almost all of my ales get the treatment. I have tried ALL the techniques to get hop aroma and flavor into beer and for me, nothing compares to a torpedoed ale. The torpedo process also filters, my hoppy ales are now almost bright.

Can you describe your torpedo set up? Pictures would be great.

Sure, if you email me, I can attach a pic of my v1.0 hop rocket and v2.0 whole house filter housing (more hop complicity) utilized as a torpedo. I'll outline how I sanitize, purge with co2 and plumb it with a corny.

44
Ingredients / Re: Dry Hopping research - Interesting
« on: December 11, 2012, 06:29:51 AM »
I started torpedoing my hoppy ales about six months ago. Now, almost all of my ales get the treatment. I have tried ALL the techniques to get hop aroma and flavor into beer and for me, nothing compares to a torpedoed ale. The torpedo process also filters, my hoppy ales are now almost bright.

45
Ingredients / Re: Spruce Tips
« on: December 11, 2012, 06:21:33 AM »
Volume measurements are more consistent than weight measurements for spruce tips because the moisture content of the tips can vary widely.  Use a quart or so (you can use less if you want) in the boil for 60 minutes - sitka spruce tips will give you a delicious citrusy flavor, douglas fir tips are similar.  Not sure about other trees.

Tom, are speaking form experience with a 60 minute addition? If so, which brewery's product would you compare it to? Have you or anyone you know, experimented with other addition techniques? I.E. First Wort Sprucing, late, whirlpool & Dry Sprucing. I plan on doing my first Spruce ale next summer when the tips are fresh in NE Wisconsin. Until sound advice convinces me otherwise; I plan on doing spruce the same way I do all my hoppy ales; FWH and then torpedo.

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