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Messages - Hydro

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Pimp My System / Re: Copper clad conical
« on: December 02, 2010, 03:43:21 PM »
Wow, that looks stunning!!!!  How much did you invest for the Conical and then the plating? 
That would look great and in my walkin cooler.   

What we do for the Love of Beer.

Pimp My System / Re: My Mash Tun Project
« on: December 02, 2010, 03:35:20 PM »
Oh, that looks to nice to mash in.   It should go into a museum. 

Pimp My System / Re: Keezer assisatance.
« on: December 02, 2010, 03:26:04 PM »
I used SIMPSON STRONG-TIE 7 in. Z-MAX 16-Gauge Steel L-Angle, one each corner holding the collar to the keezer.

SIMPSON STRONG-TIE Galvanized 20-Gauge Steel Lateral Tie Plate, on the left and right side of the collar.  Holding the collar to the keezer.

Yes, I probably over engineered the support of the collar, although that is what I do any time I build something. 

Painted the 2 x 6 collar Appliance White to match Keezer color.   Added 1/2 inch thick solid core foam insulation to the inside of the 2 x 6 collar to help with temperature stabalization.   Used 2 inch wide tape to cover over the top edged of the collar.

Works great holds 6 cornie kegs, a regulator for each cornie mounted on the inside of the back wall on the collar, with 6 tap handles on the front of keezer.  I am useing a 20 lb CO2 Aluminum bottle setting outside of the keezer on the floor with a quick disconnect.

For the Love of Beer,

Thanks for your input.
I will give him a call tomorrow and we can talk about it.

I talked with my friend Tuesday morning and he agreed that the fermintation must be stuck.  He said that he had difficulty keeping the carboys warm enough due to the cool/cold weather we have had.  I went ahead and moved the beer out of the cornie keg, back to a carboy, and into a warming chamber.   Set the temperature to 68 degrees and waited.  It started to slowly bubble through the airlock and looks like it is going to possibly recover.  I checked the SG of the beer comming out of the cornie keg and it was 1.031.

I do like skyler's idea of adding the Orval.  I went down and purchased the last 5 bottles that Total Wine had on hand.  I do not plan on adding the Brett to this brew as of now.  May plan another brew in the future.

General Homebrew Discussion / Re: Best way to prime your bottles
« on: December 02, 2010, 02:23:50 PM »
I take my corn sugar, heat it slightly in some water and then mix it in with into the beer in the bottling bucket. 

You mention, "some water".  That's not vary specific.  I would recommend using 5 cups of water.  This helps the sugars dilute into a thinner syrup.  Yes please bring syrup to a slight boil for 10 minutes.  Then let cool to at least a few degrees above the temperature of the beer.  Syrup in first, then beer.  Litely stir the mixture in the primming buckett for a few seconds, each minute changing direction of the stir, for 10 minutes.  This should help you in making sure that the sugars have had enough time to mix into the beer before you start bottling.

I have another brewer friend who swears by the Coopers sugar tablets.  He drops one tablet into a standard sized bottle.  Before he drops the tablet into the bottle he moistenes the end of the tablet with clean steril water or beer from the cornie keg and then litely touches it onto a dish of dry yeast.   It only takes a few grains of yeast with the sugar tablet to work consistently.  He is vary satisfied, and has won many compititions which he has entered his beers.

For the Love of Beer,

About the amylase:  If the cause of the sweetness is incomplete fermentation of simple sugars, adding amylase is likely to make the problem WORSE.  That last thing you would want to do in that situation is start breaking down relatively tasteless dextrins into additional simple sugars.
Hi ipaguy,
I do understand why you would think that; although there are reasons and conditions as to why one would or would not add amylase to an over sweetened stuck fermentation.  

If I was adding amylase alone.  I agree with you, that would make the problem WORSE.  

My thought was to add amylase, yeast nutrient, and yeast.  That is a complete combination of elements which would help in drying out the brew.   If you really want a dry brew, ie FG .99? to 1.002 add 1 tablet of beano per gallon to your fermenter.  It does not leave any unpleasant or distinguishable taste to your beer.  Plan on it crunching the residual sugars out of the brew.

Worst case scenario, sour it.

Add brett to the keg and let it sit a few months.  The dregs of 2 reasonably fresh Orvals will give you a truly fine beer in a few months.

Wow, what an interesting idea.  I had to do a bit of googling to figure out what your increptic message ment, ie brett and Orvals.  Brett lambicus(wlp653),  and Orval Trappist Ale.  That may be an excellent idea to get some flavor into a rather bland, over sweetened, under fermented brew.  

Thanks for your input.
I will give him a call tomorrow and we can talk about it.

Kegging and Bottling / Re: Beer won't carbonate
« on: November 29, 2010, 10:47:27 PM »
Pick up the keg by either end, turn on the gas, and gently rock it back and forth like you're trying to make a ball roll from the top to the bottom and back again.  Listen to hear if gas is moving.  You should be able to hear it at the tank/regulator, and you should be able to hear some bubbling inside the keg.
I am sure you have probably found your problem and are enjoying your beer.  Here is bit of information to help you when wanting to force carb a cornie keg.

I would make sure the keg is standing straight up when I am hooking up and disconnecting the gas line.  Now hook up the gas line to the cornie keg and open the regulator and gas valves to the keg.  Once the keg has charged to 25 to 30 lbs then close the gas valves and disconnect the gas line.  Now shake the keg, give it a few minutes to rest.  Re hook up the gas line and open gas valves.  You will then hear gas entering into the keg.  Repeat this 3 - 4 times.

The reason for disconnecting the gas line is to protect your regulator from having beer pushed back up through the gas line into your regulator, manifolds, and or gagues.  

I try to be careful with the hope to avoid having additional problems.

I got a 5 gallon cornie keg full of Blonde Belgian from a friend for helping him during a 26 gallon brew day.  Two weeks later.  He bottled his beer in 750's and corked after adding priming sugar and a packet of yeast to the bottling bucket.  He siphoned my beer straight from the carboy into my cornie keg and is way too sweet for my taste.  It is extreamly cloudy.   I am thinking about pulling the keg out of the kegerator and letting it's temperature rise to 60 - 65 degrees.  Taking a hydrometer reading.  Then racking it back into a carboy, adding 1 pt of Strong Belgian yeast starter, 1 tsp yeast neutrient, and a tsp of amylase enzimes.  Hopefully this will kick off and crunch more of the carbs out of this beer.  Take a hydrometer test a week later.  Just incase this does not work.  I plan on racking to a clean carboy adding 1 beano tablet per gallon.  Let it sit in the carboy till the crunching stops, should be about 2 to 3 more weeks.  I hope that the beer will clear up.  Just incase it will not I will add isinglass to the carboy.  

Ok, I have never backed a beer out like this before.  Does anyone have any experience at all doing this?  Of course, I can understand that no one would want to admit that they screwed up like this.  Am I waisting my time, or do my steps sound reasonable?  Thanks in advance.

Beer Recipes / Re: Diabetic and Beer
« on: November 29, 2010, 08:00:58 PM »
Well, it has been a while since I have updated the group about the diabetic brews which I made. 

I split the 5.5 gallons in to two carboys.  Given enough time to condition both brews turned out to be quite delicious.  The diabetic beano version of the Blue Moon my wife liked a lot.  She liked that it was low in carbs and had a crisp slight orange flavor and that the head looked like it was a beautiful mound of whipped cream.   My son in law's father, who happens to be a diabetic drank a bottle of this on thanksgiving and he enjoyed it also.   Unfortunately I had a slight leak on the cornie keg liquid seal and almost lost all of the beano version of the Belgian. It leaked out onto my kegerator floor.  Oh what a waste of a good brew.  I was able to salvage just 3 bottles out of the keg.  I will take two to my friend Ricky and will let you know what he thinks.  I am looking forward to brewing a full batch of this brew in the future.  Although the Lite Belgian version was too hoppy for my wife.  For those of you who do like a hoppy simco slightly orange flavored Belgian you would like this brew.  It actually has become vary pleasing to my palate and I will brew it again also.

For the Love of Beer.

Beer Recipes / Re: Diabetic and Beer
« on: September 16, 2010, 06:56:50 PM »
Currently the Lite Belgian has Amilase Enzymes in it, which were added at the time that yeast was pitched.  I split the 5.5 gallon carboy after aeration.  Yes the flavors are nicer with the Lite Belgian, as compared with the diabetic beano version.  Right now,  other then the flavor and that more sugar has been converted in the beano diabetic version, the two carboys are the same.  The only difference between the two carboys is that I added 3 tablets of beano to the diabetic carboy.

Once I get another hydrometer, I will update with the specific gravities of both brews.  Oh, by the way my OG started at 1.040.

Yes my goal is to make a low carb beer that tastes good. 

For the Love of Beer.

Beer Recipes / Re: Diabetic and Beer
« on: September 15, 2010, 07:30:49 PM »
I wanted to share with you some of my findings.  

I went ahead and split the brew into two carboys.  One I will work as a diabetic brew, the other as a Lite Belgian.

  Step #14.  Amylase Enzyme (Add when pitching yeast), after giving this more thought, I felt that the amylase enzyme should have been added to the mash instead of when pitching the yeast in the primary fermenter.
The reason behind my thought was that the amylase enzyme is used to break down the long chain sugars and is temperature sensative.  This is supported in John Palmer's book.  I kept digging for more supporting information and found Amylase Enzyme in the Brew Masters Bible under additives.  The book specifically states to add to the mash.  Next time I will add Amylase Enzyme to the Mash.

I did add 3 tablets of beano to the diabetic brew on day 3, Wednesday evening, of fermentation.  Within 5 minutes you could see small bubbles forming on the surface and 15 - 20 minutes more bubbles comming up through the krousen which had settled on the surface of the brew in the fermenter.  

Unfortunately I broke my hydrometer when going down to the basement to rack the primary over to the secondary.  I did save a bit of wart, and put in a mason jar.  I placed this into my kegerator at about 35 degrees.  This should shutdown the yeast.  Will check later.  The initial taste test of the diabetic is, well, it does not taste as good as the other half of regular lite belgian brew.   It seems to have eleminated the fruit flavors and esters that I was hoping to develope in the diabetic brew.  Right now the hops seem to dominate with a bitter after taste.  This is due to the beano and may have to condition for a while to get better, if it ever will.  

For the love of beer.
Will keep you posted.

Beer Recipes / Re: Diabetic and Beer
« on: September 05, 2010, 07:02:47 PM »
Thanks for noticing the temperature rise time of being only 2 minutes.  That was probably an oversite on my part when using Beer Smith.  In reality the rise times are actually longer.

Beer Recipes / Re: Diabetic and Beer
« on: September 05, 2010, 01:06:38 PM »
I want to thank you all for your thoughts about how to create a beer for a person who has diabetes.  I wanted to share with you, what I plan on brewing.  It will be like a Blue Moon although, this brew will possibly have a bit more flavor involved.  Hopefully his taste buds will not be overwhelmed, since he is a Lite Beer drinker.  Yes I am pushing it in a couple of places.  I am using a Belgian Strong Ale Yeast (Wyeast Labs #1388),  Amylase Enzyme, and Beano. There is a back up plan using Lalvin 71B-1122 Yeast-Wine (Day 14 added to the Tertiary Fermenter).  The thought came to me the other evening.  I used to make wine back in the later 80's and did not know how to stop the fermentation at that time.  So I calculated how much sugar to add to the slury to leave a residual sweetness to the wine.  Of course my wines were strong in ABV. 

Looking forward to sharing my results and findings with you all.

For the Love of Beer,

BeerSmith Recipe Printout -
Recipe: Orange Moon Ale v1 Diabetic Brewed Multi-Rest Mash 4
Brewer: Robert Woodson
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: Partial Mash
Taste: (35.0) The goal of this beer is to add flavor of orange to a light beer so as a person who has diabetes will be able to enjoy drinking it. 

Recipe Specifications
Batch Size: 5.50 gal     
Boil Size: 7.00 gal
Estimated OG: 1.030 SG
Estimated Color: 6.5 SRM
Estimated IBU: 15.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 65 Minutes

Amount        Item                                      Type         % or IBU     
2.25 lb       Light Dry Extract (1Lb) Muntons   (20.0 SRDry Extract  50.00 %       
1.00 lb       Wheat Dry Extract Muntons (0.0 SRM)       Dry Extract  22.22 %       
0.75 lb       Wheat Malt, Bel (2.0 SRM)                 Grain        16.67 %       
0.50 lb       Oats, Flaked (1.0 SRM)                    Grain        11.11 %       
0.55 oz       Hallertauer [3.00 %]  (65 min)            Hops         6.4 IBU       
0.50 oz       Simcoe [11.90 %]  (10 min)                Hops         8.2 IBU       
0.25 oz       Hallertauer [3.00 %]  (10 min)            Hops         1.0 IBU       
0.28 tsp      Irish Moss (Boil 15.0 min)                Misc                       
1.00 tsp      Amylase Enzyme (Add when pitching yeast) (Misc                       
1.00 oz       Coriander Seed (Boil 5.0 min)             Misc                       
1.00 oz       Orange Peel Sweet (Boil 5.0 min)          Misc                       
1.00 tsp      Yeast Nutrient (Add before yeast) (PrimaryMisc                       
1.10 tbsp     PH 5.2 Stabilizer (Mash 60.0 min)         Misc                       
2.00 oz       Orange Peel, Sweet Fresh Zest (Boil 5.0 miMisc                       
4.00 items    Beano (Primary 1.0 days)                  Misc                       
8.00 oz       Malto-Dextrine (Boil 65.0 min)            Misc                       
1 Pkgs        Belgian Strong Ale Yeast-Ale (Wyeast Labs #1388)                     
1 Pkgs        Lalvin 71B-1122 Yeast-Wine (Day 14 add to Tertiary Fermenter)               

Mash Schedule: Temperature Mash, 4 Step, Full Body
Total Grain Weight: 1.25 lb
Temperature Mash, 4 Step, Full Body
Step Time     Name               Description                         Step Temp     
30 min        Dough-In           Add 12.00 qt of water at 114.5 F    113.0 F       
30 min        Protein Rest       Heat to 122.0 F over 2 min          122.0 F       
60 min        Protein Rest       Heat to 145.0 F over 2 min          145.0 F       
60 min        Saccharification   Heat to 150.0 F over 15 min         150.0 F       
10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F       

Keep in mind that a care provider said, "having a beer of any kind now and then won't mess up
their sugar enough to worry about. type 1 diabetics are usually quite good at adjusting their
insulin based on the carb load.  type 2 diabetics won't fluctuate enough to cause an
acute problem, nore will it make a long term impact.  in short their sugar will bump up
briefly with a beer or two but won't be enough to induce a coma if they are otherwise in
good control.  having several beers everyday will screw up their long term sugar.
 (hga1c will bump up)  In 80 percent of my patients their type 2 diabeties is weight related.
not type of food.  fix the weight first."

For diabetics, the amount of carbs is what matters.  You'll want to make a highly attenuated beer
with very low levels of residual sugars or carbs.

Low OG recipe
Low mash temps (148-150F; produces less dextrins)
Longer mash times (to give enzymes more time to work)
Beano in the fermenter (once fermentation begins/yeast have entered anaerobic phase)
Or consider adding amylase in the fermenter.

Taste During Mash and Wart Process:
Start with 3 Gallons of Reverse Osmosis water add 1 TBS of 5.2 PH Stabalizer. Remove  Belgian Strong Ale Wyeast Labs #1388 packet from refrigerator and set on to counter top to come to room temp.   (break the internal bag in the Belgian Strong Ale Wyeast Labs #1388 packet)
1.  113 Degree -- 30 Minutes = Describe Flavor
2.  122 Degree -- 30 Minutes = Describe Flavor
3.  145 Degree -- 60 Minutes = Describe Flavor
4.  150 Degree -- 60 Minutes = Describe Flavor
5.  160 Degree -- Sparge with 3.75 galons = same (set bag of grains in strainer on a plate.  add drippings to wart as grain bag drains - sweet)
6.  180 -- Add LME and stur in.   Add enough water to bring to 7.0 gallons.
7.  Bring to Boil -- 65 Minutes = Add .55 oz. Hallertauer Hops Pelets.  Bittering
8.  During Boil -- 15 Minutes  =  Add Irish Moss to aid in clarity.
8.  During Boil -- 10 Minutes =  Add .5 oz Simcoe Hops Pelets.  Add .25 oz Hallertauer Hops Pelets.  Aroma   
9.  During Boil --  5 Minutes =  Add 1 oz. Coriander Seed.  Add 2 oz. Orange Peel, Sweet Fresh Zest.  Aroma 
10. Move Boil Pot to sink.  Add emersion chiller and monitor temp.  Reduce temp to 65 degrees.
11.  Check Original Gravity OG. =  1.030  ?
12.  Rack to 6 Gallon Carboy.
13.  Yeast Nutrient (Add before yeast)
14.  Amylase Enzyme (Add when pitching yeast) 
15.  Add Belgian Strong Ale Wyeast Labs #1388 packet to Carboy.
16.  Put cork in Carboy and aerate by rolling on floor 4 -8 Minutes.
17.  Move Carboy to basement.  Remove cork and add seal with 5/16 drain hose imersed into a 1 gallon container of sanitation solution.
18.  Monitor the Carboy.  Once the yeast start to circulate and generate CO2 then it is time to add the Beano.
19.  On day 7.  Rack Orange Moon Ale to secondary fermenter.
20.  On Day 11.  Wednesday check specific gravity to determine if Lalvin yeast is needed.  Would like the specific gravity to be neer 1.005 or less. Create a one quart starter on Wednesday for the Lalvin 71B-1122 yeast,  Yeast Nutrient (Add to yeast starter).     
21.  Rack Orange Moon Ale to tertiary fermenter.  Let rest for 1 week to clearify and burn additional carbohydrates.  May rack over to fourth carboy to enhance clarity and rest for 1 more week.
22.  On day 28.  Check Final Gravity.  Rack tertiary carboy of Orange Moon over to the cornie keg.  Force carbonate the keg and condition the Orange Moon Ale for 4 weeks. 
23.  Week 8 or day 48.  Use beer gun to bottle and cap for Ricky to taste and enjoy.   


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