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Messages - Bret

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196
Beer Recipes / Re: Two Brothers Christmas Brew Session
« on: January 30, 2011, 11:14:05 AM »
 ???

197
Beer Recipes / Two Brothers Christmas Brew Session
« on: January 21, 2011, 03:30:02 PM »
My brother and I have been brewing for nearly 20 years, but we only did it together once--two beers we bottled together --The Brothers Black and Tan. Over the Christmas break, we decided to brew a big beer and age it until next Christmas.  The process was a lot of fun, and we had a good time coming up with our recipe and executing the brew day.  The beer is huge and fermenting nicely at his house in Maine.  It is the beer I am talking about in the thread about high gravity bottling in the kegging/bottling section.  Here's the recipe:

 Double Trouble Triple
10 lb. Weyermann Pilsner Malt  (Germany)
1 lb. Honey Malt (Canada)
1 lb. 5° lv Crystal Malt
6.6 lbs. Briess Pilsner Light Malt Extract Syrup (2° lv) (US)
2 lbs. Belgian Light Candi Sugar (Belgium)
1 oz. Simcoe (12.2% aa — Boil 90 minutes) (US)
1 oz. Amarillo (8% aa — flavor, 15 minutes) (US)
1 oz. Saaz (4% aa — aroma) (CZ)
Wyeast 1388 Belgian Strong Ale

OG: 1.124 + 002 (taken at 77 F) = 1.126 = Wow!


After 11 days in primary, racked to secondary.  Starter culture of White Labs WLP P099 Super High Gravity Yeast added with two tablespoons of Yeast nutrient. My bro did this step after the initial fermentation stalled. This is by far the highest OG either of us has ever tried.  Try a project with a brew pal--it is so much easier to clean up!

198
Commercial Beer Reviews / Re: Canned Microbrews
« on: January 21, 2011, 01:10:46 PM »
Been enjoying SlyFox's Pikeland Pils in cans for a few months.  Nice beer.

199
Kegging and Bottling / High Gravity Bottling
« on: January 06, 2011, 04:04:17 PM »
My brother and I broke our personal OG record and busted through1.1! OG at 1.126  I normally keg, but we want to bottle this one and age until Christmas.  Should we follow normal procedures or are there issues to watch out for?

200
The Pub / Re: The Wall
« on: December 01, 2010, 09:51:46 PM »
While expecting our daughter we played Division Bell every night to fall asleep to.  After she was born, we played it for her--knocked her out every night for years.

202
Kegging and Bottling / Re: CO2 fill in South/Central Jersey?
« on: March 12, 2010, 09:29:04 AM »
Thanks guys.  I found Camden Bar and Restaurant Supply in Oaklyn.  20 bucks for a 5 lb fill.

203
Kegging and Bottling / CO2 fill in South/Central Jersey?
« on: March 08, 2010, 08:12:57 AM »
Anyone live near here? I am looking for a place to fill my CO2 tank.

204
All Grain Brewing / Re: Organics
« on: February 01, 2010, 05:56:43 PM »
store crushing -- bad idea?

205
All Grain Brewing / Re: Organics
« on: February 01, 2010, 04:50:41 PM »
Hey guys--

Cool responses.  At this point, I do think it is a PH and/or water issue.  That was a big difference in what I did before, water.(Brewark: NOTES +1)   In phase 1 I always used distilled 'burtonized" water for most everything.  I am trying to keep it as simple as possible, so I have to figure out my water chemistry, so I can use the tap.  I agree that it probably is not the organic malt, as there is no evidence in literature--or here-- that suggests lower yields.  I have yet to brew Alt B, so I will use my original burtonized distilled water and see if that does the trick.  I really want to use my tap water, so I guess I need to go down that road too--looking around the house for that sheet the water department sends out--and find the right additions to get it in range.  I guess I'll know more after the distilled batch run.  I never worried about PH before, but almost all my really good beers were pale ales made with doctored distilled water.

Dean-- ha ha on "cheap"  yeah, I know....and point taken about mash time. My understanding is MALT:more alcohol lower temperature, and these beers are supposed to attenuate fully...fwiw

Kai--there isn't a malt analysis sheet--that I can easily find....but I get your point.

MDixon--store crushed at Seven Bridges Organic Co-op.  Part of my simpler approach...could be something there.

206
All Grain Brewing / Re: Organics
« on: January 31, 2010, 02:56:48 PM »
I used to use doctored distilled water, now I am using filtered tap, so you may have hit the nail right on the head. What should a mash PH be, and how to measure it easily/cheaply?  Will test papers for aquariums work?

207
All Grain Brewing / Re: Organics
« on: January 31, 2010, 12:44:22 PM »
Okay thanks for the responses.  It is a German Ale run--a Kolsch, and two Alts--all on WY 1007. Minimal Spalt hops. Mashed Kolsch at 149 F for an hour. A 1/3 lb of wheat added to each recipe.  The Kolsch was 10 lb Pils malt. Alt A has 9 lb pils, 1 lb.munich. ALT B has 9 lb Pils, 2 lbs. munich and a little black malt,  Alt A was mashed at 152 or so for 75 minutes to see if it helps.  The OG was a little higher, but not the .1050 I was hoping for.

Organics are not that much more expensive IMHO. Who said saving the planet would be cheap?

208
All Grain Brewing / Organics
« on: January 31, 2010, 11:21:22 AM »
I am a Rip-van Winkle brewer--was into the sport bigtime around ten--twelve years ago. LHBS went out of business and I sorta let it go.  A few months ago-SWMBO says, "why don't you homebrew again?" So I am up and running again. Up to my fifth batch.  I do all grain with a BLUE cylindrical cooler, a Phil's phalse bottom and a Phil's sparger. I am curious about a couple of things.  My beers are tasty but seem a little thin in body.  My OGs are coming in on the low side of target.  I am using organic grains exclusively--so far-- and was wondering if anyone using organics notices a lower yield? I used same recipes from years ago--that were idealized with MO 2 row.

I also boil stove top with a 6 gal Volrath SS pot for a brew kettle, and reading here and elsewhere leads me to believe it may be too small?  I don't remember it being a problem during phase 1.

Any comments on reduced efficiency with organic grains? Or with a potentially too-small boil/kettle?  I fill her right up to the brim and whatever is there after 90 min. boil is cooled and pitched.

My instinct is to just use more grain.

209
All Grain Brewing / Re: Kolsch - Protein Rest or Not ?
« on: January 12, 2010, 09:18:25 PM »
c'mon guys I need an answer here.  Making a Kolsch with Organic Gambrinus pilsner malt. Wondering if I need a rest or not.  Anybody ever use this malt?

210
General Homebrew Discussion / Re: Recipe ownership?
« on: January 12, 2010, 09:03:17 PM »
Read and appreciate and absorb everyone's rockin' recipes.
Consult Designing Great BeersBy Ray Daniels.
Brew.
Receive Extreme BrewiingBy Dogfish Guy for Christmas.
Wonder...

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