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Messages - duboman

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226
Questions about the forum? / Re: new forum look
« on: December 18, 2013, 06:16:19 PM »

During the changeover to the new software, some spambots managed to register.  I banned a couple, but afterwards found they had changed every member to the same IP and host name.  I essentially banned all forum members without knowing it until too late.
Those sinister spambots are destined to take over the world.....

227
General Homebrew Discussion / Hard Root Beer in a comp?
« on: December 18, 2013, 06:14:13 PM »

I do stove top pasteurization to keep these kinds of beers and ciders.
meaning you bring it to a boil for a few minutes? Then crash and rack?
Put bottles in tap water, bring slowly up to 180-190, hold for 20 minutes. Pull bottles out. Easy peasy!
Thanks Amanda! I'll assume I can bottle off the keg and then do this without affecting the carbonation, correct?

Gary

228
General Homebrew Discussion / Re: Hard Root Beer in a comp?
« on: December 18, 2013, 04:33:20 PM »

I do stove top pasteurization to keep these kinds of beers and ciders.
meaning you bring it to a boil for a few minutes? Then crash and rack?

229
General Homebrew Discussion / Re: Hard Root Beer in a comp?
« on: December 18, 2013, 04:32:12 PM »

Next time hit with campden tablets before kegging.

How does Guinness pasteurize their beer.

Camp den tablets post fermentation, before racking or crashing? How many for 3 gallons?

230
General Homebrew Discussion / Hard Root Beer in a comp?
« on: December 18, 2013, 04:15:13 PM »
You all are too funny!

Yes, it is actually great! As for entering in your comp I would love to but am not sure how it will travel and keep. It needs to stay cold so no secondary fermentation occurs unless someone can tell me how to kill off the yeast.

Here's the recipe though: It's a 3 gallon batch size and I keg it in a 3 gallon corny under 30psi

Total Grain Weight: 8 lbs 8.6 oz   Total Hops: 0.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------

Amt                   Name                                     Type          #        %/IBU         
        Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.0 %       
           De-Bittered Black Malt (Dingemans) (550. Grain         2        3.0 %         
              Carafa I (337.0 SRM)            Grain         3        2.0 %         
              Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        2.0 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 2.88 gal of water at 165.3 F        156.0 F       60 min 
Batch sparge to achieve 5.25 gallons pre-boil volume. Post boil volume 3 gallons  (YMMV)     

Post fermentation Notes:
Cold crash 3 days
Make simple syrup of corn sugar into 5 cups water, add to keg
boil malto-dextrine into 2 cups water, add to keg
Boil lactose into 1 cup water, add to keg
Add Gnome Root Beer Extract
Rack beer to keg and carb to 30 psi, serve. Note: you will need 25' of 3/16 bev line under this pressure.

OG: 1.090
FG: 1.010

Pours dark like root beer with a nice dense, thin tan head and tastes like a nice creamy root beer! If anyone decides to try this I would be thrilled to hear your thoughts.

If someone can tell me what I could add to the keg to prevent further fermentation so I could bottle without worries I would greatly appreciate it!

Edit note: after reviewing and considering the amount of work I put into getting this recipe exact I edited the recipe to remove the fine details but will certainly field questions. I want to see how it does in a comp first.

231
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.

232
General Homebrew Discussion / Re: Last brew day for 2013
« on: December 18, 2013, 07:03:33 AM »
I just brewed up my last batch a few days ago so I can get it packaged before I head out on my first vacation in 5 years!

233
Beer Recipes / Re: New Belgium Ranger
« on: December 17, 2013, 04:05:07 PM »

I find it interesting that they use Black Malt in their Imperial IPA

I'd imagine its a relative 'handful' or less only to get the color a bit darker than an all 2 row beer would turn out.  wouldn't be surprised if it was added add sparge time either.

I would assume that as well but it surprises me that they wouldn't want a bit more malt balance for such a hoppy beer...and yes I realize that an IIPA is about hops and not malt...

Hey Guys. I got banned shortly after posting this comment. I hope that it was just a mistake, glitch, etc and that I did not offend anyone. I apologize if I have for that is never my intention and maybe my posts are being misread. Anyway, sorry if I have done anything wrong...

Haha, no, it was a website forum glitch, I tried to log on earlier today and was told I was banned as well!

234
Other Fermentables / Re: Calling Cider Apple Experts/Growers
« on: December 17, 2013, 03:55:36 PM »

So in buying a house, I've acquired a good size lot as well. There is a ton of room to plant a lot of things, so I'm investigating what I want to plant/grow over the winter.

Of interest now is cider apple trees.

Has anyone actually planted cider apple trees in their backyard and want to give me some advice? I'm looking at dwarf trees, probably around 8-10 of them. Maybe some Dabinett, Kingston Blacks and a Black Oxford or two?

I'm in USDA heartiness zone 6A.

I'm not a grower but have grown varieties of apple trees in the past. They require a lot of work from pruning and spraying to keep them and the fruit healthy. Various varieties are susceptible to a myriad of pests and diseases.

You also have to keep in mind that lots or critters, bees and wasps really enjoy the fruit once they start to ripen. Invasions in the backyard are not always pleasant;)

Assuming you have an extension service in KC I would start there. Apples are big in MI as well so you could try their extension service as well, lots of cider people in that state!

235
Questions about the forum? / Re: new forum look
« on: December 17, 2013, 03:49:50 PM »
Tap is working for me now as well but earlier I tried to log on via desktop and was told I was banned from the forum, it's not even Monday.....gotta love IT glitches:)

236
Equipment and Software / Re: oxyclean
« on: December 14, 2013, 10:35:01 AM »
I pretty much use it to clean everything from plastics to my brew kettle and it works great. It does need to be thoroughly rinsed like any cleaner should.

237
While I do think its odd they would produce and dump wort I think the positives outweigh what you perceive as negative.

Of course they are going to toot their own horn, they're a business and are trying to promote brand awareness. I think the fact they are offering classes and reaching out to the home brew community is a feather in their cap.

I know of several commercial breweries that do this. They also will Provide insight to their recipes and ingredients and some have started contests involving the use of their wort to produce home brewed beer and then judged with the winner getting to brew up a batch on their system! Some will also provide yeast upon request.

I know when I inquired with boulevard about two of their beers they actually gave me the recipe! I got to correspond directly with one of the head brewers and he answered all my questions in detail.

Since most commercial breweries started as home brewing set ups and may still run small batch systems for employee use I think anything they do to reach out and support the home brewers is a positive.

238
I'd make sure the beer didn't partially freeze first, that could be the problem. Either way you should let the keg come to room temp and then begin bleeding off the excess co2

239
Equipment and Software / Re: Old Coolers
« on: December 11, 2013, 06:31:17 PM »
Everything that comes out of the cooler is boiled anyways so if infection or associated are your concerns, personally I would have none.

As long is it holds temp and doesn't leak I would say go for it! Oh, and I'll assume they're blue:D

240
Yeast and Fermentation / Re: Secondary Poll
« on: December 11, 2013, 09:02:15 AM »
On the retail side, knowing several owners of LHBS around, it is one more item they can sell to the new brewer along with some of the other things you eventually find you didn't really need.

That being said I know a few brewers that still use them even though they know they don't need to for every beer. I just use them when oaking or adding fruit, that's it.

I'll bulk age in a purged corny or extended bottling conditioning cold.

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