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Messages - dak0415

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All Grain Brewing / Re: Siphoning wort into Counterflow wort chiller
« on: June 22, 2010, 08:07:06 PM »
You might try hanging the CFC on one of the pot handles so the column of fluid PULLS through the chiller instead of trying to push through it.  There is probably not enough pressure on the high side of the siphon to overcome the resistance of the CFC tubing. I can't tell if the coil is big enough, but you could even put the pot in the middle of the CFC.

IMO it took great big brass b@11s to lift a pot of boiling wort that high. (Unless you are 6'8" or so.)


Ingredients / Hallertauer Taurus
« on: June 21, 2010, 02:30:51 PM »
I was cruisin' the web last night and ran across Hallertauer Taurus hops.  Has anyone tried this.  Seems very similar to Magnum.


Ingredients / Re: Using real chocolate
« on: June 18, 2010, 07:59:24 PM »
I haven't tried cocoa powder, that sounds good dak0415... and I want to make a nice holiday beer, got a recipe you would share?   8)
Recipe: Mocha Porter #7
Brewer: Dave Koenig
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 12.00 gal      
Boil Size: 15.00 gal
Estimated OG: 1.060 SG
Estimated Color: 32.6 SRM
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Amount         Item                                     Type         % or IBU    
15 lbs         Pale Malt (2 Row) UK (1.8 SRM)           Grain        62.50 %      
3 lbs          Munich I (Weyermann) (7.1 SRM)           Grain        12.50 %      
2 lbs          Wheat - White Malt (Briess) (2.3 SRM)    Grain        8.33 %      
1 lbs          Caramel/Crystal Malt - 40L (40.0 SRM)    Grain        4.17 %      
1 lbs          Caramel/Crystal Malt - 60L (60.0 SRM)    Grain        4.17 %      
1 lbs          Chocolate Malt (450.0 SRM)               Grain        4.17 %      
8.0 oz         Black (Patent) Malt (500.0 SRM)          Grain        2.08 %      
8.0 oz         Roasted Barley (450.0 SRM)               Grain        2.08 %      
46.00 gm       Pearle [8.20 %]  (90 min)                Hops         20.8 IBU    
43.00 gm       Goldings, East Kent [7.20 %]  (30 min)   Hops         12.2 IBU    
28.00 gm       Fuggles [4.20 %]  (15 min)               Hops         3.0 IBU      
0.26 tsp       Super Moss (Boil 15.0 min)               Misc                      
1.00 tsp       Yeast Nutrient (Boil 10.0 min)           Misc                      
0.50 gm        Calcium Chloride (Mash 60.0 min)         Misc                      
4.00 oz        Cocoa (Secondary 7.0 days)               Misc                      
28.00 gm       Chalk (Mash 60.0 min)                    Misc                      

British Ale (White Labs #WLP005).  Make 4L starter each or pitch on 1/2 slurry from previous batch.
This yeast needs enough to finish in 3 days, then rouse yeast for 2 more days.            

Mash Schedule: RIMS Mash, 152 deg , Batch Sparge
Total Grain Weight: 24.00 lb
RIMS Mash, 152 deg , Batch Sparge
Step Time     Name               Description                         Step Temp    
60 min        Saccrification     Add 8.00 gal of water at 163.0 F    152.0 F      

Last Xmas I made this and added the 2oz of cocoa to one carboy and 1 lb of honey to the other, Called that one Santa's Little Helper (6.2% ABV).  That one was REAL popular too!


General Homebrew Discussion / Re: Lagering on or off yeast?
« on: June 18, 2010, 04:09:34 PM »
If you filter (presumably to remove the yeast and colloid-proteins that may cause haze) and keg, then what is the reason for lagering for 6-8 weeks in the keg?  What is happening then (and how)?
I would guess aging out of some sulfur compounds, I don't know, that's why I'm asking you guys!

General Homebrew Discussion / Re: Lagering on or off yeast?
« on: June 18, 2010, 03:04:27 PM »
You misunderstand.  I don't mean leaving it in primary to lager.  I mean, lager in secondary, or filter and lager in the keg for 6-8 weeks.

General Homebrew Discussion / Lagering on or off yeast?
« on: June 18, 2010, 02:09:36 PM »
Just wondering what the experts have to say.  Rack to secondary for a couple of weeks at 32 deg.  Filter-->keg, carbonate and ignore for 4-8 weeks at 32 deg or leave in secondary for 6-8 weeks.  I'm talking Lite Lager, german pils and Oktoberfest (<1.055 OG), not Dopplebocks.


Ingredients / Re: Using real chocolate
« on: June 18, 2010, 01:41:40 PM »
Ok, I've been watching this now for a while and I am forced to add my .02.  I read somewhere (old brewing wives tale) that something in cocoa inhibits yeast performance in some way.  I tried cocoa (always the Hersheys baking cocoa powder, baking cocoa powder is defatted, the bars are not) in the last 5 min of the boil.  1 oz by weight per 5 gal.  It was ok.  I then tried varying amounts in secondary, wetted by vodka so it would dissipate without clumping.

The base recipe was always a mocha porter, so I was looking for more of a subtle flavor to complement the roasted barley.  The best has been - 2 oz by weight in secondary for 7 days.  I guess the vodka helps extract the flavor.  The effect was a very smooth cocoa flavor, but it did leave a lot of crap in the keg.  Very popular at Xmas time.


Kegging and Bottling / Re: Beer Gun vs. CP Filler
« on: June 16, 2010, 02:44:56 PM »
Another option is the picnic tap with the short racking cane tube:

This costs you nothing if you already have a picnic tap and some broken racking cane.

I love this set-up. Key is to bottle when the beer is at ~32-34F and to keep the bottles at the same temp. Then you push the beer into the bottles with about 2-3 psi. Cap on foam and you are done.


+1 on this.  If I'm bottling for competition, I purge the bottles with CO2 first, otherwise I just fill from a sanitized picnic tap.  Now, if I was bottling 2 cases....


Mt. Hood has a piney character that I don't care for.  Haven't tried Vanguard but made a Lite American Lager with Liberty and it was fantastic.  I've made Oktoberfests with Liberty and Tetnang and they were great too.


Equipment and Software / Re: Propane Burners
« on: June 14, 2010, 12:04:23 PM »
You can easily convert a NG burner to propane but no necessarily the other way around.  Something to do with the design of the jet requires the higher pressure of propane to suck enough air through the venturi.  Check this out for a cheap NG burner.

Equipment and Software / Re: Propane Burners
« on: June 14, 2010, 02:19:34 AM »

The base is not good for converted kegs but if you have a conventional pot, it's great and fairly good in the wind.  I have one of these for my 11 gat pot, and a KAB-4 for my 20 gal pot.

Yeast and Fermentation / Re: Ale Diacetyl Rest
« on: June 10, 2010, 05:57:43 PM »
How long are you keeping the 1968 in primary and at what temp do you ferment? With a big starter (like in a commercial brewery) this yeast will go to FG in 4 days, but needs 6-7 days to clean up completely.  That is what Wyeast is talking about.  If you are fermenting at 66-68 for 7 days or longer, you don't have to worry about diacetyl.


Pimp My System / Re: 200L Automated Brewery Project
« on: June 08, 2010, 01:07:34 PM »
Drool! :P

The Pub / Re: It's so hot...
« on: June 03, 2010, 08:57:02 PM »
"I never drink water.  Fish do unspeakable things in it!"

-- W.C. Fields

All Grain Brewing / Re: Help me make this Plate chiller work!
« on: June 03, 2010, 12:29:20 AM »
3/4" NPT is not garden hose, but there are lots of BRASS NPT-->Garden Hose adapters out there but I have not seen those in stainless.  I'd go with the 1/2" NPT or hose barb.

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