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Topics - DW

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1
General Homebrew Discussion / Back Hopp"ENING"
« on: January 16, 2016, 09:26:49 AM »
I brewed my first brag got--OG 1.12, FG 1.018.  Used local honey and local hops.  Problem: after setting up and doing my mash I noticed one problem......the local hops were more than 2 YEARS OLD!!!  So I could have been more prepared, I realize that.  The final braggot needs more bitterness to mellow the sweetness. 
1. How can I do that?
2. Will Hop extract post boil give any bitterness, or will it only contribute aroma? 
3. Could I boil water and hops and add that back to the finished braggot?

Y'all are great. Always appreciate the help

2
Yeast and Fermentation / lalvin D47 for braggot
« on: December 30, 2015, 11:51:06 AM »
I've got a pack of D47 for a brag got.  OG is 1.12 and FG is 1.018.  Could I get by just rehydrating this one packet and pitching, or should I make a starter?  Or should I just pitch 2 packets?

3
General Homebrew Discussion / Experimenting with hops
« on: October 25, 2015, 07:24:44 AM »
Something I've wanted to do for a long time is to take a batch of wort and break it up into smaller quantities to test individual ingredients without having to make full batches for each ingredient.  I need some help.  I want to split up a batch 3 ways:
1.  Single Hop Nugget
2. Single Hop Cascade
3.  Both Nugget and Cascade

How does one split up a batch based on hops? 
1. Should I make a 6-7 gallon batch of wort then divide it out 3 ways before starting the boil?  I can't boil all three batches at once. 
2. Would it be ok to let some of it sit while I boil one batch at a time? 
3.  If I made 6 gallons and divided it into 2 gallon batches, would I need to still boil the same length of time (60minutes)?
4.  I made another post in the recipe section for a few additional questions....Thanks!!!!


4
Beer Recipes / recipe formulation with nugget/cascade/
« on: October 25, 2015, 07:15:19 AM »
Someone near me grows Nugget and Cascade hops, and he has offered to give me a good bit.  I would like to showcase these hops in a few IPA's.  I need a little help getting steered toward a recipe.  My ideal situation would be 3 beers, one with only Nugget, one with only cascade, and one with both. 

1. Would these hops make a good single hop IPA?
2. would they work together in a beer? 
3. For the cascade IPA, would I need to use a higher IBU hop for bittering (like the nugget), as I'm assuming I'd need to use a lot of hops since cascade is not generally really high IBU.  And the bittering hops don't contribute to flavor, right?
4.  These will be whole leaf hops, so will I need to use extra volume since whole leaf hops absorb more water, and if so how do I upsize the grain bill?

I want all three IPA's to be about equal bitterness, but to showcase the individual flavors (I'm assuming through flavor and aroma additions). 

5
All Grain Brewing / lower finishing gravity?
« on: May 08, 2015, 05:49:20 PM »
Why did my all grain belgian pale ale recipe ferment out to 1.00, when it was supposed to only go to 1.012?  Too much Oxygenation (I use pure O2--not easy to tell how much you're putting in)?---too much yeast (built a starter using 1400 mL starter)?.  ?????  I fermented at 152 degrees. 

6
Ingredients / Using your back yard creek
« on: April 18, 2015, 05:49:31 AM »
I live in the Western NC mountains and have a nice small creek on the backside of my property.  What would it take to use that water for home brewing?  I assume i'd need to send a sample to a lab for analysis?  Plus, I would not be surprised if it had Giardia, etc in it.  Is it worth it to try and filter and make this into brewing water?  Seems kinda unique.

7
Yeast and Fermentation / Belgian Pale Ale
« on: April 12, 2015, 09:15:57 AM »
Recommendation Yeast for this style?  I was looking for Wyeast Belgian Schelde or White Labs Antwerp ale, but can't find them.  ---

8
General Homebrew Discussion / scaling down batch size
« on: March 08, 2015, 11:03:16 AM »
Can you simply halve the ingredients if you want to make a 5gallon batch but the recipe is for a 10gallon batch?

9
All Grain Brewing / getting back into all grain
« on: March 08, 2015, 10:38:13 AM »
I haven't all grain brewed in a while, and i'm looking at getting back into it.  i need some help.  i want to brew the recipe listed as, "Shreddin Red IPA".  I have a 10 gallon Rubbermaid cooler as a mash tun with a homemade copper manifold.  i'd be batch sparging. 
Recipe:
For 5 Gallons (18.93 L)
7.0 lb (3.18 kg) two row malt
3.0 lb (1.36 kg) Vienna malt
12.0 oz (340 g) CaraMunich II malt
8.0 oz (226 g) 60° crystal malt
1.5 oz (42 g) dehusked black malt

1. How much water would you add initially for the 45min mash?
2. my water profile is: (what would you add to get proper pH?)
 pH 7.7
Total Dissolved Solids (TDS) Est, ppm 49
Electrical Conductivity, mmho/cm 0.08 Cations / Anions, me/L 0.8 / 0.7 ppm
Sodium, Na 13
Potassium, K 1
Calcium, Ca 3
Magnesium, Mg 1
Total Hardness, CaCO3 12
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 7
Carbonate, CO3 < 1
Bicarbonate, HCO3 29
Total Alkalinity, CaCO3 23
[/size]

3. would you add rice hulls to avoid stuck sparge?
Thanks!

10
Yeast and Fermentation / bock under attenuated
« on: March 08, 2015, 10:27:02 AM »
I know this question has been asked a thousand times, but my 1.085 bock was supposed to go to 1.02, and is stuck at 1.03.  been on the yeast for about a month.  i had turned the temp up to 57.  is there any hope?  i did use extract with 1 pound pilsner malt/specialty grains......... :'( :'(

11
Yeast and Fermentation / Is boiling necessary?
« on: January 18, 2015, 07:51:26 AM »
So I brewed a big healthy bock recently that did awesome.  I saved the yeast from the primary fermentation, rinsed it, and put it in masion jars that had soaked in iodine solution.  After watching some youtube videos of people washing their yeast I noticed that they were boiling their jars instead of using a sterlizing solution.  Am I in trouble having only used the iodine solution?  Is my yeast contaminated?  I was planning on repitching it for a dopplebock 

12
General Homebrew Discussion / How best to lager
« on: January 03, 2015, 08:28:04 PM »
So the primary fermentation is done on my bock, which is now around 7.2%.  Can I lager it under CO2?  Is there a difference between lagering under pressure or not?  I was gonna transfer off the yeast cake into a keg and go ahead and start carbonating at lager temps?  Does this work or should I hold off pressuring it? 

13
Kegging and Bottling / I hope I'm not screwed
« on: January 03, 2015, 08:24:29 PM »
So I brewed a big delicious bock for a friend's kegerator.  I just found out that he has a Sanke like system that I know nothing about.  He had rented a keg from a local brewery that was previously filled with commercial beer.  Now it's empty and he wants to use that to put my beer in.  After my beer is done he plans to return the keg (not exactly ethical, I realize this).  Can I even do this?  He sent me a picture of the keg and I can't even figure out how to get the beer in.  I have always used cornelius kegs.  It looks like there is a metal ball obstructing the hole you would drain the beer into.  Any help would be ideal

14
Yeast and Fermentation / underattenuated
« on: December 11, 2014, 05:28:32 PM »
I feel like making a big lager is one of the hardest things.  Brewed a bock from Brewing Classic Styles, pitched lots of healthy yeast, got off to a good start, and I checked my gravity today hoping to see 1.018.  Instead I saw 1.04.  It has been going  about 1.5 weeks at 49-50degrees.  It's bubbling pretty slowy.  Still a lot of gunk on top.  WOUld you all increase temp to activate the yeast?  Add oxygen?  Need some serious help!

15
General Homebrew Discussion / contamination
« on: December 06, 2014, 10:05:25 AM »
Hey, I was brewing and during the chilling of the hot wort a paper towel briefly touched the cool wort (the wort was around 120degrees).  This ticked me off (as I just told me friend to be super careful), but my friend is not anal retentive like I am (and it was his first intro to home brewing)!! Do ya'll think my beer will be contaminated and have off flavors as a result of this mistake?  I got off to a good fermentation because I pitched lots of healthy yeast from a large starter (for my traditional bock). 

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