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Topics - duboman

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16
General Homebrew Discussion / Yeastcalc.com
« on: January 30, 2014, 07:29:32 PM »
FYI, it appears the site is down and the domain apparently hasn't been paid for.....

On another board some dude snagged it to use with a call out to the original owner to set things straight and give it back to the rightful owner

But, for those that use it, here's an operating link to the program

Don't kill the messenger...
http://www.yeastcalculator.com/

17
The Pub / Lmao!
« on: January 15, 2014, 06:49:33 PM »

19
The Pub / No outdoor brewing today...
« on: January 06, 2014, 07:46:40 AM »

20
Commercial Beer Reviews / Los Muertos Brewery
« on: December 31, 2013, 08:23:28 AM »
Vacationing in Puerto Vallarta and located this brew pub in the old part of town, a great little place on a corner, open air brewery/pub with a really nice offering of beer.

The owners are from the states and select all ingredients from stateside providers shipped in.

It's a 7bbl brew house with jacketed fermenters, a cold room of bright tanks in the basement piped up to the taps and they're brewing a nice selection of American style ales that are really tasty!

Trying to post a pic but won't go through, I'll try later.....

We had a great margarita pizza and sampled their blonde, pale, Serrano pepper ale and amber, as well as an IPA, all quite good.

They use local water which is actually drinkable from the tap but they do modify it to style and to control mash pH as well as mineral content to style.

If you're visiting pay them a visit: www.losmuertosbrewing.com


21
General Homebrew Discussion / Hard Root Beer in a comp?
« on: December 18, 2013, 08:18:15 AM »
To any BJCP judges out there: I brew a true all malt 10% Hard Root Beer and am wondering if it could be submitted in a BJCP sanctioned comp under category 23. There is nothing in it that isn't an ingredient of beer except for the Gnome Extract I use for flavoring and all the ABV is derived from fermented malt.

22
Ingredients / Radical brewing-Christmas ale
« on: December 09, 2013, 06:15:00 PM »
I'm in intrigued by the recipe on page 165 and have a question if anyone knows....

Spices added to liquor portion,  12.5 oz (370ml) added at bottling

My question is the spice/liquor list has more than 900 ml of liquid plus the spices. Am I correct to assume this list was steeped cold for a period of time prior to brew, strained and measured to 370ml?

I assume some of you have the text, otherwise I can post the list.

Gary

23
Ingredients / Time to mix up my hops
« on: December 05, 2013, 08:52:31 AM »
So I have a ton of Amarillo, Citra, Centennial, Cascade, Warrior hops both home grown and bulk pellet and am looking to get out of the fruity, citrus, typical American hop funk and would like some suggestions on other hops I should give a whirl with. I brew a variety of styles on a pretty regular basis and am not afraid of going non traditional in the hops. I do several Ales and IPA's, Belgians, Wheats, Saison and Rye styles as well as bitters.

So far my thoughts were:
Nelson Sauvin (I'm ordering these anyways before I can't get them)
EKG
Perle
Saaz

Any other suggestions, trying to do more low AA, earthy, piney, resiny, etc types of hops to mix up my styles a bit and bring something fresh to the table.

24
Commercial Beer Reviews / Dia De Las Muertas-Louis Glunz Beer
« on: November 04, 2013, 03:42:43 PM »
So since Halloween is my birthday I got a 6 pack of this stuff from a friend out of the blue, (Which was a nice surprise).....until I tasted it:(

If you ever needed to confirm your ability to taste diacetyl in a beer take a sip of this, or don't:)

25
The Pub / Happy Halloween!
« on: October 31, 2013, 04:46:59 PM »

26
Kegging and Bottling / Well carbed but no head
« on: October 23, 2013, 01:25:07 PM »
So I have now brewed my Hard Root Beer twice and have a kegging question regarding head:

It is really a beer and it is sitting at 30psi at 40F using 25' of 3/16" Bevflex. I get a nice timely pour and the root beer is well carbonated but there is no head at all and am trying to figure out why.

Is it recipe driven?
Do I need a higher PSI? Shorter lines?
Too much sugar syrup to back sweeten?
Too high ABV?

Here's the Recipe and process:
Boil Size: 5.00 gal
Post Boil Volume: 2.25 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 2.75 gal
Estimated OG: 1.090 SG
Estimated Color: 28.0 SRM
Estimated IBU: 20.3 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 88.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs 6.4 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.0 %       
4.1 oz                De-Bittered Black Malt (Dingemans) (550. Grain         2        3.0 %         
2.7 oz                Carafa I (337.0 SRM)                     Grain         3        2.0 %         
2.7 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        2.0 %         
1 lbs 4.5 oz          Sugar, Table (Sucrose) (1.0 SRM)         Sugar         5        15.0 %       
4.1 oz                Milk Sugar (Lactose) (0.0 SRM)           Sugar         6        3.0 %         
0.25 oz               Warrior [15.00 %] - Boil 60.0 min        Hop           7        20.3 IBUs     
0.15 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -             
0.24 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         9        -             
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         10       -             


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 8 lbs 8.6 oz

Once fermented out and cleared the product is cold crashed, back sweetened with 1450 grams of table sugar dissolved in 6 cups of water and racked to keg. 40ml of Gnome Root Beer Extract is then added for flavor.

I put the keg on at 30psi and set and forget. Takes a few days to carbonate being a 3 gallon keg.

I can't really change the recipe as it is exactly how it is supposed to taste and is a full 10%ABV which is what I wanted. Anything that I were to add to the recipe for head creation would have to be completely flavor neutral or not change the profile I have worked hard to achieve.

Appreciate any thoughts to get some head out of this!

27
The Pub / Pre craft beer movement....
« on: September 28, 2013, 02:38:39 PM »

28
Commercial Beer Reviews / Revolution brewing "It's a little crazy"
« on: August 16, 2013, 04:52:14 PM »
This is a Belgian pale ale primarily pilsner malt with magnum for bittering and dry hopped with cascade and citra. While it pours nice with a long lasting head. The cascade aroma is really nice but the citra is overdone and has a cat piss flavor:(

Sorry but this one missed the mark for me. The cascade would have been enough without the citra even being there, not sure I'm even pouring a second glass from the bomber.

29
The Pub / Midwest Brewers Fest-Plainfield IL
« on: August 13, 2013, 03:41:22 PM »
Just thought I would see who might be attending this year, maybe put some faces to names:)

30
Kegging and Bottling / Am I being impatient?
« on: August 09, 2013, 10:46:06 AM »
So after years of only bottling I'm finally set up to keg!

I kegged my first beer Tuesday afternoon, set psi to 25 and shook it few times as the day went on.

Last night I bled the excess, set to 10psi and tapped a glass or two. Great head but no carbonation. Too soon? Not high enough initial psi? Impatient?

Yes the co2 tank is full, yes I can hear the gas filling the keg, yes I verified there are no leaks anywhere in the system.

Temp is at 42F if that helps.
Appreciate the input

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