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Messages - dak0415

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Yeast and Fermentation / Re: Fermentation temperature
« on: August 09, 2010, 08:27:02 PM »
Great! You will not regret it, but do NOT get any probe even wet much less try to sanitize it and immerse it in the beer!  Tape it to the carboy under some insulating foam or buy a thermowell if you need to stick it in the beer.  I have a 120 volt 4" muffin fan inside my freezer blowing on the carboys.  The moving air cools the beer faster.  If you do add a fan, place the probe on the side of the carboy AWAY from the fan.


Yeast and Fermentation / Re: Britsh Ale Yeast Questions.
« on: August 09, 2010, 07:11:36 PM »
Any steeping grains?  Have you been able to get similar recipes with other yeasts down to 1.014?

Yeast and Fermentation / Re: Britsh Ale Yeast Questions.
« on: August 08, 2010, 06:23:30 PM »
The trick with this yeast is to throw enough at your beer to allow it to finish in 3-4 days.  SO... Warm it up to about 72 and rouse the yeast (without splashing) every couple of days for another week.  That's about all you'll get out of it.  I calculate that you should only expect 1.016-18 with that amount of yeast in a 1.065SG beer. What temp did you mash at and how much crystal malt did you have in your recipe?


Equipment and Software / Re: RIMS control panel
« on: August 06, 2010, 07:52:59 PM »
I wouldn't worry about having a timer on the mash.  If the mash goes a little long, so what.  It's more important to keep the pump running to keep the wort in the heat chamber moving.  Having the SSR power integrated to the pump power is a great idea though.  Prevents mistakes!


The Pub / Re: Beer is Good for You
« on: August 06, 2010, 06:00:17 PM »
I just FWD that post to my wife.

All Grain Brewing / Re: Chewy Grain
« on: August 05, 2010, 04:42:46 PM »
Just make another big batch of IPA and spread the spent grain on your driveway!

Beer Recipes / Re: Irish Red Ale
« on: July 22, 2010, 09:13:21 PM »
1/2 lb of Crystal 120
6 oz of Carared
3-4 oz of Carafa Special II
and British hops of course

Beer Recipes / Re: Irish Red Ale
« on: July 21, 2010, 02:12:19 PM »
AFAIC British styles should have British hops - Target, Challenger, Northdown for bittering, EKG or Fuggles for flavor/aroma. (There are others).  Cascade in these styles is anathema.

Started 7/11/2006.  My first 9 batches were extract.  11/4/2006 I "sponsored" an all grain brew demo at my LHBS and never went back to extract.  I've never bought a kit.  I've looked to other's recipes for inspiration, or to figure out why my beer didn't taste like I thought it would, but never copied one.  This weekend will mark my 95th and 96th batches.  Looking forward to the century mark in September.

Yeast and Fermentation / Re: Too much pressure stalls fermentation?
« on: July 15, 2010, 03:08:21 PM »
It's more likely that there was a slight leak in your primary which changed your bubbling rate.  I doubt a bucket will hold enough pressure to stall the yeast.

Yeast and Fermentation / Re: Refrigerator temp controllers
« on: July 12, 2010, 07:25:17 PM »
I have mine set to +-1 but the probe is either insulated from the ambient air and taped to the carboy, or it's in a thermowell inserted in the beer itself.  It will take a long while for the beer temp to change at 'fridge temps.  A small fan in the 'fridge, blowing on the carboy will help.


Ingredients / Re: Home-Smoked Malt
« on: July 12, 2010, 03:27:16 PM »
I tried smoking malt, but it kept falling out of the rolling papers...;)
I had the same problem. Now Irish Moss......

Yeast and Fermentation / Re: Fermentation Temp control
« on: July 08, 2010, 07:52:19 PM »
I bought a thermowell from this guy.

Take a standard carboy cap, cut the narrow (long) tip down to 1/2".  Boil to soften and run the T'well down through it.  Attach a 5/8" id blowoff hose to the center tip and you're good to go!

FYI a fan in the fermentation cooler will speed heat transfer and prevent undershooting your temps.  If you are using a 14-15cuft freezer and a 5-6 gallon batch, just put a carboy full of water in the cooler too, that will add enough mass to absorb the undershoot of the air temp.

I have found, however that an insulated probe taped to the side works just as well, but for beer's sakes do one or the other!

The Pub / Re: Things that are better with alcohol...
« on: July 08, 2010, 02:14:01 PM »
Fat chicks...

Aaaaaaaaand 3..2..1....lock!
Bad Robert!
Let's just say, "The girls in the bar at closing time."

I just made a "Honey Blonde" for the 4th that was 9# Pils, 1# Wheat, and .5# Honey Malt(5 gallon).  Expecting the sweetness, I dropped my mash temp to 148 (from 150) and with only 11 IBUs of Fuggle,  the honey aroma was evident, crisp up front, with slight honey in the aftertaste but not sweet.  The finish was actually dry and refreshing.  Everyone said it was a keeper.

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