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Topics - duboman

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31
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:)

32
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

33
General Homebrew Discussion / B.C. Brewing
« on: July 05, 2013, 01:26:42 PM »
If this is not the correct forum location please relocate:
I thought there might be many of you out there that might find this interesting as I read it in this morning's paper............
http://www.chicagotribune.com/news/local/ct-met-sumerian-beer-20130705,0,5821257.story

34
Beer Recipes / Alcoholic Root Beer
« on: June 27, 2013, 06:29:49 AM »
SO here in Chicago area we have "Not your Father's Root Beer which in two versions is either 10% or 19% alcohol and is seriously amazing!

I am trying to come up with something similar and located a BYO article from '97 with the following recipe:
2 lbs. crushed mild ale malt
1 lb. dark crystal malt, 120° Lovibond
0.25 lb. black malt
0.25 lb. chocolate malt
3 lbs. unhopped dark dry malt extract
0.5 lb. dark unsulphured molasses
4 oz. maltodextrin powder
1 oz. Cluster hop pellets (7% alpha acid), for 60 min.
0.5 oz. sassafras bark
0.5 oz. sarsaparilla bark
1 oz. dried wintergreen leaves
0.5 oz. shredded licorice root
pinch sweet gale (optional)
pinch star anise (optional)
pinch mace (optional)
pinch coriander (optional)
dash black cherry juice (optional)
10 to 14 g. dry ale yeast
2 oz. lactose powder
7/8 cup corn sugar
0.5 cup spice tea (pinch wintergreen, sarsaparilla, licorice root)
corn sugar for priming
Step by Step:

In 1 gal. water mash crystal, black, chocolate, and mild ale malts at 155° F for 60 minutes. Sparge with 1.5 gals. at 170° F. Add 1 gal. water to kettle and bring to a boil. Add dark dry malt, maltodextrin, and molasses. Stir well to avoid scorching. Add Cluster hops and boil 60 minutes. At kettle knockout steep your spice combination (in a mesh bag) as wort cools. Pour into fermenter and top up to 5.25 gals. Cool to 75° F and pitch ale yeast. Ferment seven to 10 days at about 70° F, rack to secondary, and condition at 60° F for two weeks. Prime with corn sugar, add strained spice tea (1/2 cup boiling water over spices for at least a half hour), and bottle. Age two to three weeks cool (55° F).

This recipe comes to about 5% so I entered it in Beersmith and bumped the fermentables up to achieve about 9.5% as well as the Cluster addition to keep the IBU ratio the same as well as color of almost 50SRM.

I'm wondering if anyone has tried something similar or possible this recipe and how it turned out. Not Your Father's Root Beer tastes incredibly like Root Beer with almost no alcoholic taste-it is wickedly dangerous as you want to keep drinking more:) Appreciate any input or thoughts.

35
The Pub / Cheap pour?
« on: June 23, 2013, 06:34:17 AM »
So we went to dinner at an upscale bar/restaurant last night and saw they had Firestone Walker double Jack on tap so I ordered what I thought would arrive as a pint since it was priced at $8.00.

The waiter delivered me an 8 oz snifter.....


I laughed and thought it was a mistake, was I wrong? I realize its a 9.5% beer but at almost a dollar per oz I was little surprised-thoughts?

36
The Pub / Thought for the day...
« on: June 22, 2013, 03:21:45 PM »
Had to laugh....

37
Yeast and Fermentation / WY3724 How long does this take?
« on: June 14, 2013, 06:32:10 AM »
So on June 2nd I brewed the Saison Rye recipe from BYO magazine. I mashed at 148 for 75 minutes and checked conversion (confirmed with calibrated Thermometer) and hit all my volumes. OG was 1.062,  chilled to 62 degrees and pitched a healthy 2L starter into well aerated wort. Active fermentation began approximately 8-10 hours and allowed to self rise to 70. Then bumped temp up 5 degrees per day to it's current temperature of 90F where it has been for the last 4 days. Took a hydrometer sample last night, adjusted and am still reading 1.028 for the last 4 days!

I know this yeast is finicky and sticks around where it is now. I believe i took all this into account, hence the temperature control methods I have stated as the yeast supposedly likes it hot. Am I just being impatient with this strain? Anyone with experience and an idea of how much more time it should take to fully attenuate?

Each time I raised the temperature I gently roused the yeast. At day 7 I added some Yeast nutrient as well. Krausen had dropped several days ago. I am still getting some blow off activity but gravity has not dropped. (Verified calibration of two hydrometers in sampling)

I do have some WY1762 and am considering getting a starter going and pitching if I continue to see no movement but thought I would ask opinions first. This is my first Saison and it looks, smells and tastes awesome albeit quite sweet at this point-so far not a fan of this yeast though.

Appreciate some insight........

38
Commercial Beer Reviews / Magic Hat Blond Faith
« on: June 09, 2013, 02:46:23 PM »
Had one of these today and am not a fan. Skunky weird taste and nasty after flavor.

In reading the description it seems the cascade grapefruit flavors and the English ale yeast fruity esters are just a bad combo IMO.

First commercial beer I've dumped in a while...

Edit: Blind Faith....

39
General Homebrew Discussion / American Beer Classic
« on: May 11, 2013, 04:21:56 PM »
Was anybody else at this event today at Soldiers Field? I thought it was a great event and really fun being on the field sampling some really great beers from some really great breweries with a lot of really fun people, the only downside was November weather in May in Chicago...

40
Yeast and Fermentation / Calculator Confusion/Curiosity
« on: April 22, 2013, 06:04:33 AM »
I only use Wyeast Smack Packs and I always make starters and have been ever since I got into this hobby. I have always used Yeastcalc for my calculations and have noticed the last several times that there are now two stir plate calculators- one is Jamil's and the other is Troester and they calculate differently. So out of curiosity I also visited MrMalty and used the slider to make the growth factor the same as the two represented on Yeast calc and am looking for some continuity and not finding it. I'm hoping someone can give me an explanation as to where the differences are coming from.

Example:
Package date: 3/13/2013
Viability: Yeastcalc-81%, Mr. Malty 69%
Batch size: 6.25g
Og: 1.054
YeastCalc
Stir Plate: Jamil-growth factor 2.01 requires 244B cells, 1.5L starter
Stir Plate: Troester-growth factor 2.6, 292B cells, 1.5 L starter
MrMalty:
Stir Plate: 236B cells, 1L starter-sliding of growth factor made no changes

I realize, on average the difference in cells is not huge and all of my beer as attenuated well with no issues and I have always used Yeastcalc as I like the ability to calculate stepped starters so easily and I am not losing sleep over this but my curiosity has been peaked so my inquiring mind wants to know if one is more accurate than another and why the differences?

41
Homebrewer Bios / New Bio: Gary Dubofsky
« on: April 16, 2013, 01:47:41 PM »


Gary Dubofsky
Glenview, IL
Club: The IBU's
Homebrewing since 2010-officially-dabbled prior back in the day.........
Became an AHA member about the same time
Favorite styles are Pales, Belgians and Wheats, both American and German
First Beer Brewed: Midwest Supplies "Black Dog Ale" Turned out surprisingly well and very drinkable but never brewed again
There really is no style I won't brew but I am not a fan of stouts, lambics or Barleywines
My favorite recipes are mostly wheats. I really like the challenge of making a simple beer great and wheat can pose a little challenge to get just right
I brew on a 3 tier gravity system churning out 6 gallon batches and brew outside all year
I generally brew twice per month
I really like Maris Otter and am a big fan of WY1968 for most of my Pales and IPAs
Big fan of Noble hops for most beers and the obvious "c"s for my American styles
My two favorite creations to date are "Andi's a Peach Wheat" and "Addie's Ale"-these took many trials but are finally perfect (at least we all think so)
My most unusual beer to date is my first Gose with Hibiscus flowers but I haven't tasted it yet so this could also become my first brewing disaster ;D

Thanks for letting me share, I love brewing and just about everything beer related and love this forum and all the knowledge out there!

Cheers!

42
Ingredients / Gose-How much Salt?
« on: April 12, 2013, 01:38:56 PM »
Not sure what happened but somehow this original thread was deleted or disappeared as I can no longer find it
Confused..............

Anyway, someone asked that I post the final recipe I put together for my Hibiscus Gose so I posted it in the recipe forum.

http://www.homebrewersassociation.org/forum/index.php?topic=15426.0

If someone out there knows where this original thread went to please restore it if possible:)

43
Beer Recipes / Hibiscus Gose
« on: April 12, 2013, 07:55:15 AM »
I had discussion on this recipe in the ingredients section and have finalized the recipe. I was asked to share so here it is. I am planning on brewing this up over the weekend and will try to remember to follow up once packaged and tasted. If you brew this up let me know what you think.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hibiscus Gose
Brewer: Commune Brewing Company
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.054 SG
Estimated Color: 5.4 SRM
Estimated IBU: 12.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
12.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
5 lbs 8.5 oz          Wheat (3.0 SRM)                          Grain         3        47.9 %       
2 lbs                 Acidulated (Weyermann) (1.8 SRM)         Grain         4        17.3 %       
2 lbs                 Munich Malt (9.0 SRM)                    Grain         5        17.4 %       
2 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         6        17.4 %       
1.00 oz               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           7        12.9 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -             
0.50 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         9        -             
20.00 g               Sea Salt (Boil 5.0 mins)                 Other         10       -             
2.00 g                Coriander Seed (Boil 5.0 mins)           Spice         11       -             
45.00 g               Hibiscus Flower-Dried (Boil 0.0 mins)    Spice         12       -             
1.0 pkg               German Ale (Wyeast Labs #1007) [124.21 m Yeast         13       -             


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 8.5 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 2.84 gal of water at 131.2 F        122.0 F       30 min       
Saccharification  Add 2.31 gal of water at 186.0 F        148.0 F       30 min       
Mash Out          Add 2.59 gal of water at 211.8 F        168.0 F       10 min       

Sparge: Fly sparge with 2.89 gal water at 168.0 F
Notes:
------
Conduct First Mash traditionally for conversion then add Acidulated Malt and perform second mash for 30 minutes or until pH drops to 3.75-3.8, sparge and boil

Gravity without Acidulated Malt=1.046 (anticipated)

Boulevard Amounts:
199g Hibiscus/31.5gallons
300g Coriander/33bbls
100g Sea Salt/31.5 gallons

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

44
Yeast and Fermentation / Wy 3522 Belgian Ardennes
« on: March 15, 2013, 01:57:29 PM »
Anybody ever use this yeast?

I will preface this by saying I am not a bottling noob-I only bottle and always have for as long as I've brewed so I know how to bottle and be patient but this yeast is throwing me.............

Belgian IPA
OG 1.084
FG 1.008

Brewed on 1/19 and bottled on 2/8. Bulk primed with 4.71oz with a finished volume of beer of 5 gallons.
When the beer was racked it was crystal clear and no trub was brought with it into the bottling bucket and bottled clear.

Last week I placed a bottle in the fridge for a few days for a sample. Upon pour it was still not fully carbonated which is not my concern as being so large it may just need more time but here is my dilemma: The pour was full of yeast floaties and there appears to be a solid 1/8-1/4 " of sedimant in the bottles and upon viewing my bottles today with a flashlight they all appear to have a large amount of floaties in them. They look like snow globes!

Even the new bottle I placed in the fridge 3 days ago still has yeast suspended in it! This is supposed to be highly flocculent and as mentioned no trub was racked when bottled so I am quite confused..........

Any one ever have this happen to them? Mind you, when I tasted the first, flat bottle A week or so ago the beer was fine with no off flavors or faults but I have never had yeast act like this before.

45
All Grain Brewing / Emphasize pilsner?
« on: March 13, 2013, 05:21:18 PM »
So I entered a Belgian blonde in a local comp and it scored a 33 which I was pretty pleased with but I'm confused...

Both judges said it was lacking the pilsner quality of the beer

The recipe was 85% pilsner !

Single infusion mash at 151 steady for 60 minutes and a 90 minute boil

Any thoughts as to what this comment means or how I would provide more emphasis? Could it be the water being too hard for the style?

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