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Messages - corkybstewart

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1291
I generally have drained the tun by the end. I always make up more sparge water than I need, but often have gauged the volume so it ends up essentially dry so I have less to carry to the compost bin.

Same here.  Once in a while I'll come up a little short on volume but my refractometer tells me if I still have sugars in the runoff or if I can just top off with water.  But if I need to I still have sparge water hot because I fill my converted keg HLT all the way so I have hot cleaning water.

1292
Yeast and Fermentation / Re: temp control
« on: January 02, 2010, 11:13:53 AM »
You can do something as simple as putting the carboy/bucket in a tub of water and add frozen water bottles as needed to regulate temp.  A stick on thermometer helps you know what the fermentation temp is, but on plastic it can be off a couple of degrees.

1293
10 gallons of Happy Wife Pale Ale to finish out a trilogy on a Nottingham yeast cake.  And I'll be brewing with my daughter's boyfriend, he's done a few extract batches and wants to go all grain.
Simple recipe
10 gallons, all grain
20 pounds 2-row pale, toast 2 pounds at 350F for 15 minutes
2 pounds Carapils or wheat
Mash at 152
2 oz Mt. Hood  60 minutes
2 oz E. Kent Goldings, 1 oz hallertau for 20 minutes

Scratched this idea, now it's a porter.  5 gallons gets coffee, 5 gallons gets vanilla beans.

1294
Commercial Beer Reviews / Re: Young's Double Chocolate Stout
« on: December 30, 2009, 01:56:46 PM »
I love that stuff too.  I was skeptical so I only bought 4 cans, next time I'm in Midland TX I'll buy a bunch of it.

1295
Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: December 30, 2009, 01:53:53 PM »
Jolly Pumpkin does some awesome stuff.  I especially like the Bam Biere, which is obviously made in the style of Orval.

Gueuzes/Lambics from Cantillon are always good.  I prefer Rodenbach Grand Cru to the Duchesse for Flanders Reds.
I did a Bam Wheat clone 2 years ago since it was my favorite of of the Bam series.  I brewed 6 gallons for some reason, lucky for me because my carboy of ready to drink Bam Hefe broke and all I was left with was the gallon jug I had saved.
As for funky beers it still has to be Orval. As for sour I love Rodenbach Grand Cru and the Duchesse, Drie Fontein, and just about any others.  Cantillon Lou Pepe 2003 Kriek is calling for me from the beer fridge as we speak.

1296
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 29, 2009, 02:12:46 PM »
Well I finally made the Wee Heavy yesterday. Overall it turned out to be a great brewday. I made a 3.5L starter using one tube of WLP028. I decanted most of the wort and pitched the slurry at 54F.

This was for a 5.5 gallon batch with an OG=1.082. I took 1 gallon of the first runnings and boiled it down to a pint then added it back into the kettle. I boiled for two hours and chilled to 54F. It's fermenting in my cellar @ 60F. This one should be ready for the NHC.

The airlock was bubbling early this am.  8)
That sounds great.  What was your hop bill on this?  My wee heavy is the first beer I've ever even considered entering into a competition, and I'm glad I brewed 10 gallons, the first 5 is almost gone.

1297
2 stand out but for very different reasons.
My wee heavy required a new process.  I boiled to gallons of first runnings down to less than a quart of goo.  It fermented from 1.098 to 1.036 and stopped, but after 2 months in the keg it is magnificent, no sweetness but incredibly malty.
The other was my Oktoberfest Hefewiezen.  I waited until 2 weeks before the party so that it would be fresh and then realized I had no yeast for it.  My kids and I drank 5 or 6 different brands of hefeweizen from the grocery store and poured the dregs into a starter.2 days later the starter was ready, I brewed the hefe and we drank 10 gallons of it at Oktoberfest.  Everybody there said it was their favorite of the 3 beers I brewed for the party.

1298
All Grain Brewing / Re: No Pants Brewing
« on: December 28, 2009, 03:48:58 PM »
i usually plan upfront, but invariably, i change stuff at the zero hour.
I work all my recipes out on Promash before I brew, but once I start brewing there are always substitutions, mostly with hops.  That's why I keep the recipe I planned and a logbook with the recipe I actually brewed. 

1299
Equipment and Software / Re: Mash Paddle
« on: December 28, 2009, 12:37:23 PM »
Is maple the best wood for a mash paddle?

1300
All Things Food / Re: Coffee roasting
« on: December 25, 2009, 07:57:44 AM »
I had a Zach and Dani's roaster for the first 3 or 4 years I roasted, then "upgraded" to the IRoast 2.  I've used up 2 of them, they seem designed to last 13 months, now I'm back to a pair of popcorn poppers.  It's slow but works well and is cheap.
We like Central American and Indonesian beans most of the time, but I did find some Venezuelan beans that were phenomenal.  I think the company is Angel Falls Coffee  or something similar.

1301
All Things Food / Re: Coffee Makers
« on: December 24, 2009, 03:53:11 PM »
We use melita cones and filters for one cup at a time.  We all have different strength requirements so it's easier to custom make each cup, plus 2 cups per day is one more than normal.  My wife puts 2 heaping tablespoons for each cup.  And I roast my own beans and use a burr grinder.

1302
The Pub / Re: Happy Festivus! Air your grievances here!
« on: December 23, 2009, 07:55:58 AM »
1.  Why do I have to work for a living?  I'm sick and tired of working, I just want to drink and play.

2.  Why can't my kids get good jobs and support me like I've done for them for the past 25 years.

3.  Why does the door Nazi at Walmart always stop me and look through my shopping cart like I'm a thief?

1303
Yeast and Fermentation / Re: Best Practices for Stepping Up a Starter
« on: December 22, 2009, 02:09:49 PM »
I make my starters days in advance and chill/decant/refill a couple of times depending on the OG of the beer I'm about to brew.  On brewday I take some of the runoff, boil it a few minutes, cool and add it to my flask(After decanting) and set it aside.  By the time I've boiled and cooled the wort the starter is going wild with lots of krausen and my lag times are just a couple of hours.

1304
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 02:05:54 PM »
I used White Labs Edinburgh and ke[pt it around 60F for almost 3 weeks before it finally dropped to a reasonable FG.  It's delicious, clean and malty without any real sweetness.

1305
All Things Food / Re: Peasant Food
« on: December 21, 2009, 06:42:19 AM »
My French mother in law made "potage" every day for the evening meal.  It's basically a pureed soup, mostly just veggies but sometimes she would boil a beef bone for flavor.
Here's my basic recipe for it.
3 leeks, cleaned  well and chopped
8 carrots
4 potatoes, peeled
1/2 cup each of lima beans, green beans and sweet peas
Put in large stock pot with enough water to cover the veggies by at least an inch.  Simmer at a slow boil 2 hours at least.  Using a stick blender puree in the stock pot, add salt and pepper to taste.  Serve with a pat of butter in the bowl and sliced crusty bagettes.
You can also add noodles, but I like it without.

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