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Messages - metron-brewer

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1
Beer Travel / Re: Kansas City
« on: March 31, 2015, 05:55:28 PM »
We really enjoyed Lidia's in KC.
http://www.lidias-kc.com/

2
General Homebrew Discussion / Re: One happy dad
« on: March 14, 2015, 05:30:15 PM »
That is adorable. Way to go Dad!

3
Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: March 04, 2015, 01:07:22 PM »
I would say no.

The easiest way to bottle, in my experience so far is to rack to an empty keg with your priming sugar already in it and purged with co2. Seal it and purge again then shake to distribute the sugar and push to bottle with a couple psi of co2.

however, in terms of minimizing losses on a small batch, if you can avoid disturbing the trub it's probably a great way to go.

This method would/should work well for a still mead as well right? Just leave the sugar out.

from a keg you mean? yeah should work fine for still mead. it's not under enough pressure or for long enough to pick up any appreciable carbonation.

Yep from a keg. I don't currently have a "Bottling Bucket" and instead of drilling a hole in one of my fermenters I was thinking about doing what you described. I also like the idea of using a CO2 purged keg as opposed to a bucket.

4
Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: March 04, 2015, 11:03:38 AM »
I would say no.

The easiest way to bottle, in my experience so far is to rack to an empty keg with your priming sugar already in it and purged with co2. Seal it and purge again then shake to distribute the sugar and push to bottle with a couple psi of co2.

however, in terms of minimizing losses on a small batch, if you can avoid disturbing the trub it's probably a great way to go.

This method would/should work well for a still mead as well right? Just leave the sugar out.

5
General Homebrew Discussion / Re: mandarina
« on: March 01, 2015, 06:54:01 PM »

We have a "taster's club" at Yellowhammer on SUnday and the Mandarina hop IPA is one I am excited about getting people's impressions one.

was it all late hop and dry hop?

Yes. It was all Vienna to about 1.065 then bittering addition of magnum (I cheated) to about 50-60 BUs then 10 min addition an flame out addition and monster amount in dry hops.

Keith,
I'm a rookie at recipe development, am I close? How about a Yeast recommendation?
Recipe: Majorvices Mandarina

Recipe Specifications
--------------------------
Boil Size: 6.97 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.0666 SG
Estimated Color: 6.7 SRM
Estimated IBU: 67.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
13.00 lb              Vienna Malt (3.8 SRM)                    Grain         1        100.0 %       
1.25 oz               Magnum [13.50 %] - Boil 60.0 min         Hop           2        56.8 IBUs     
1.00 oz               Mandarina Bavaria [8.50 %] - Boil 10.0 m Hop           4        10.4 IBUs     
3.50 oz               Mandarina Bavaria [8.50 %] - Steep/Whirl Hop           7        0.0 IBUs     
3.50 oz               Mandarina Bavaria [8.50 %] - Dry Hop 3.0 Hop           8        0.0 IBUs     

6
All Grain Brewing / Re: Brew Day Update
« on: February 08, 2015, 05:58:15 PM »
Taking "No Pants" to a whole new level!

7
Hop Growing / Re: 2015 Hop season
« on: February 03, 2015, 06:54:31 PM »
We need a Groundhog day for hops.

8
General Homebrew Discussion / Re: New cleaning products
« on: January 28, 2015, 11:03:10 AM »
I've asked Jonathan Ettlie from Craftmeister to join this thread to answer questions.  He will not be selling or advertising the product here.  If anyone has a problem with his posts, please contact me.

Thank you Denny.  Hello guys, this is Jonathan, the "Brewing Ambassador" (AKA Brand Manager) from Craft Meister chemicals.  I would like to be active on this forum as a product expert and someone that can offer assistance and answer questions about cleaning and sanitizing.  I'd be more than happy to field and answer any questions regarding the Craft Meister and BTF Iodophor products that National Chemicals, Inc. manufactures.

Cheers!

Hi Jonathon and welcome,
I'd like to know what the recommended dosages are for cleaning: kettles, kegs, carboys? Also how this would work in a CIP environment and what dose you would recommend for that..

9
The neighborhood wives don't like you anymore because their husbands disappear, only to show up at your house drinking the latest offering.

10
Equipment and Software / Re: Going electric
« on: January 20, 2015, 07:26:45 PM »
I use a 5500kw element from High Gravity Brewing with their Electric Kettle Controller it works great. Quickly get to a boil and controlling the boil intensity with the EKC is easy as turning the knob.

11
Other Fermentables / Re: 1st Mead - Green Olive Aroma/Flavor
« on: November 25, 2014, 11:18:31 AM »
Some quick observations.

Filtered tap water, do you have chloramines in your water supply? 
Total volume 6 gal w/ 12# honey is around 1.080 OG or less.  Using champagne yeast will chew this down to dry.  If you did a 4 day nutrient addition, you may have added nutrients well past 50% sugar depletion giving an off flavor and aroma if fermentation was vigorous.

Charcoal Filtered water is same as used for brewing beer, no chloramines that I am aware of.
5 Gallons O.G. was 1.091
Made 10-26-2014, 10-29-2014 refractometer reading of 1.076. I did not adjust the reading as I just wanted to get an idea where it was. The last nutrient addition was done on this day. I don't think it was past 50%.
11-21-2014 Hydrometer reading .995 to 1.000.
No signs of "vigorous" fermentation during first four days when mead was stirred for degassing.
I did not measure pH at anytime during the process. I should have.

12
Other Fermentables / 1st Mead - Green Olive Aroma/Flavor
« on: November 25, 2014, 10:08:20 AM »
Made my first Mead, after 4 weeks smells and tastes a little like green olives. I plan on transferring soon and aging for a few months at least. Wondering if this is a normal aroma/flavor for something this young and if it will go away?

Northern Brewer Artisinal Dry Mead Kit
12# Ames Farms Clover Honey
5 Gallons Filtered Tap Water
Wyeast 4021 Champagne Yeast, Made a 1.75 liter starter with about 1 to 1-1/2 cups Sue Bee honey, S.G. 1.045. Decanted starter, (I may have decanted some good yeast as it was not very compact.)
Staggered Nutrient additions at day 1-2-3-4.
Fermented at 60-64
Made 10-26-2014, tasted 11-21-2014.

Thanks,
Ron

13
Beer Recipes / Re: Help Please! I need to fill a friend's keg
« on: November 07, 2014, 06:07:44 AM »
BVIP is "bourbon vanilla imperial porter"?  Does anyone know of a good extract recipe for a dark old ale under 7% abv?

Yep, Denny's Bourbon Vanilla Imperial Porter. Sorry I can't help you on the Old Ale recipe.

14
Beer Recipes / Re: Help Please! I need to fill a friend's keg
« on: November 06, 2014, 11:55:40 AM »
BVIP is always a good go to for me in the winter.

15
Could you install the stopper from the inside to help prevent it from being pushed out?

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