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Messages - quest4watneys

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91
General Homebrew Discussion / Re: What's next?
« on: February 03, 2011, 11:01:54 AM »
get a cooler and see this http://hbd.org/cascade/dennybrew/
While I prefer tall yellow coolers with false bottoms (sorry Denny)
this is a cheap, easy and effective way to mash and lauter all-grain


Fantastic article!
Thanks for all the info. I'm sure more questions will be coming!

92
General Homebrew Discussion / Re: What's next?
« on: February 02, 2011, 08:29:04 PM »


Building up from distilled water is an option. Or just by removing the chlorine from your tap you might have some good water for stouts etc... This can be accomplished by the use of a campden tablet in the hot-liquor tank. But get the report if you can. And if the bottled is working for you it's probably also good for ambers and browns.

Here's a profile in ppm except where noted.
Alkalinity     220
Ammonia     .46
Calcium        84
Chloride        66
Chlorine        1.4
Conductivity 750
Hardness (as CaCO3) 320
Hardness (as CaCO3) (grains per gallon) 18.6
Iron              .03
Manganese   .02
pH (pH Unit)  7.54
Sodium         42
Sulfate          62
Nickel (ppb)  1.5
Metolachlor (ppb) .10

I too, like many others, started with Mr. Beer.
To move to Partial mash all you have to do is "steep" at 150-155 OG, OK, and add some base malt.
All Grain, nothing difficult, you just need some equipment.
Cooler to Mash, chiller (coil of copper), and a Turkey Fryer
There is nothing difficult, but it will take a lifetime to master.

go for it.

I've got an immersion chiller and a turkey fryer with a 30 qt. stainless steel kettle :)

Go ahead and start all-grain as soon as you can.
Pretend that extract never was invented.

What's extract? ;)

93
General Homebrew Discussion / Re: What's next?
« on: February 02, 2011, 02:55:41 PM »
I can get a water profile from my local company. I had read that somewhere and was shocked, first of all to see that I could get a profile but even more by how much control you could take of the entire brewing process!

I can tell you this; I know my water is hard by the white ring left in the pot after boiling water. And it's heavily chlorinated. Enough that I can smell it when I drink from the faucet. Because of the reading I've been doing, I know that's bad so I've used nothing but bottled water so far when brewing. I have a filter that attaches to the faucet but I'm not sure how effective it is at removing minerals although it does get rid of the chlorine smell/taste.

94
General Homebrew Discussion / Re: What's next?
« on: February 02, 2011, 08:54:58 AM »
Any recommended readings or advice to what approach works best?

95
General Homebrew Discussion / Re: What's next?
« on: February 01, 2011, 08:09:49 PM »
Thanks! I'll look for some detailed info on partial mash recipes and give it a go!

96
General Homebrew Discussion / What's next?
« on: February 01, 2011, 07:41:00 PM »
So I got my first Mr. Beer kit brewed and into the fridge and immediately went out and bought a kit that would allow me more versatility (it was love at first sight) :) I used that kit along with an immersion chiller I made with my own two hands (very fulfilling but laborious) to brew my first extract w/specialty grains (Imperial Stout). It's is in the bottles conditioning and by the taste of the sample which somehow found its way into my mouth, it's not bad for a freshman effort. I'm basing that solely on my own experience with store bought Imperial Stouts so it's likely to be a tad bit biased. I made an APA small batch called Tongue Splitter from a recipe I found and it's fermenting quite nicely now. I can't wait to taste that one! I'd really like to try a bunch of different recipes for s***s and giggles before starting the fine-tuning process of any one style. I've got my eyes on a Watneys Cream Stout clone I've found but noticed it has flaked barley and flaked oats among other things. I'm pretty sure these need to be mashed, correct? Should I get into mini-mashes yet or am I too green? If I throw caution to the wind, what kind of additional equipment should I be looking for to start with partial grain brews? You guys have been a tremendous help thus far and I'm certain without some of the advice I've gotten, I'd be cleaning Imperial Stout off of the ceiling and drinking a flat Mr. Beer while signing divorce papers! My fate in is the hands of the homebrew gurus!

97
Beer Recipes / Re: Watneys Cream Stout Clone
« on: January 31, 2011, 08:49:49 PM »
Thanks Tony! Watney's is definitely one of my top, all time favorites!

98
General Homebrew Discussion / Watneys Cream Stout Clone
« on: January 29, 2011, 07:20:54 AM »
I tried this question in the Recipes section and I'll post it here too as this may be a tough one to get an answer to :-[ Does anyone know where I could find a recipe for a Watneys Cream Stout Clone? It was made by Watney Truman LTD. in London and imported here. I was introduced to this beer in the early 90's and read now that the brewery is defunct. Thanks!

99
Beer Recipes / Watneys Cream Stout Clone
« on: January 28, 2011, 07:31:10 PM »
Does anyone know where I could find a recipe for a Watneys Cream Stout Clone? It was made by Watney Truman LTD. in London and imported here. I was introduced to this beer in the early 90's and read now that the brewery is defunct. Thanks!

100
Ingredients / Re: Acceptable substitutes
« on: January 28, 2011, 03:54:52 PM »
Outstanding! Are there any arguments for one being better than the other? LME vs. DME

101
Ingredients / Re: Acceptable substitutes
« on: January 28, 2011, 03:30:41 PM »
While I have your ear, if a recipe calls for LME is it okay to use DME instead? And in case that wasn't a stupid question, what would the difference in volume be? I.E. 3.3 lbs of LME = ???lbs of DME.

102
Ingredients / Acceptable substitutes
« on: January 28, 2011, 01:59:43 PM »
Another question! A recipe I've found calls for Simpson's Caramalt. My LHBS has every one of the exact ingredients called for in this recipe except for that one. I've found it online but would like to avoid a $9 shipping charge for just this ingredient. Is there an acceptable substitute for the this? Thanks again for all the help!

103
General Homebrew Discussion / Re: Test Batch
« on: January 28, 2011, 01:30:44 PM »
One more question with this. I'm assuming that doing a boil this size will result in a lot evaporation, correct? If so, do I start with more than a gallon at the beginning or top it of with clean water after the boil?

104
General Homebrew Discussion / Test Batch
« on: January 28, 2011, 07:24:00 AM »
I'd like to do a test batch on a recipe I found. It's an extract kit w/some specialty grain addition. As far as ingredient sizes are concerned, I am assuming that I'd just reduce the amounts relative to the batch size (one gallon in this case). Is this line of reasoning correct? What about yeast? What about boil times and hop additions etc...? Are fermenting times the same as for a 5 gallon? Are there any particular issues I need to be aware regarding small batch sizes? Lots 'o questions but I'm really digging this new hobby and trying learn all I can! The best part about it...you get to consume what you finish :)

105
Looks good!

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