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Messages - duboman

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241
Yeast and Fermentation / Re: Anti foam and dry yeast
« on: June 19, 2015, 02:17:25 PM »
I would recommend taking the little extra time to properly re-hydrate your dry yeast and then pour the slurry in, the foam won't be an issue then:)

242
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 02:29:18 PM »
I've got three, 19, 16, and 13 and I have been brewing now about 6 years so they have all been raised around me brewing. We drink beer in our house and live in a very social neighborhood and the bar is always open to friends. All our friends have kids around the same ages and we all basically model responsible drinking and socializing.

All of the kids at one point or another have helped me brew, some are more interested than others and their interests change as their education increases. For example, my high school and middle kids relates to the science aspect of the process and using hydrometers, etc. My college kid is interested in sampling and understanding styles and tastes but doesn't really care much for beer other than an occasional beer with dad and a cigar.  (don't get me wrong, he's had a few too many at school and learned from it as we all have)!

They all understand that the adults around them operate in a responsible manner and just don't drink to get drunk and we don't do stupid things like drive when we get together.

On the other side we know kids that have been kept from these things as they grew up and have turned into those kids that sneak out, steal their folk's booze, get drunk at the park and basically do really stupid things that only cause problems; so expose your kids, teach them right and all should be good!

243
Ingredients / Re: Grains that you don't crush
« on: June 18, 2015, 02:14:32 PM »
OTOH, when he made that recommendation there was not as much attention to water chemistry as there is today.  Just because a book had good advice 20+ years ago doesn't necessarily mean that advice is still relevant.

Yep.  I mash roasted grains now while controlling pH and make better beer than when I steeped those grains and didn't control pH very well -  by a mile.

+1

244
Yeast and Fermentation / Re: A few bottle harvest qusetions
« on: June 18, 2015, 02:12:07 PM »
With all the effort my question is did you research the beer to even verify the bottled yeast is the same yeast that's used to ferment the beer? Many breweries do use a different yeast to bottle condition.

245
Yeast and Fermentation / Re: Starter DME Issue
« on: June 18, 2015, 02:08:42 PM »
I would file this under RDWHAHB.

Proceed.

+1

But I'll add, you might want to consider converting to weights and metric. 100 grams DME per Liter  is a very easy way to create starters and creates a starter gravity of 1.037-1.040 every time and is more precise than trying to measure DME by volume. If you weigh out the DME you might find you actually have the right amount:)

246
There are plenty of people that brew award winning beer with extract as well as all grain. It really comes down to what you are comfortable with and how well you understand the process of brewing. In addition, as with anything, the freshness of your ingredients. If you use fresh extract vs old grain, chances are your extract batch will be better, all else being equal.

Extract is more expensive per batch than all gran but all grain brewing requires a larger initial investment in equipment. All grain is also a more complex brewing process with a lot more variables involved in refining your process, understanding the mash, using water, etc.

All Grain brewing allows you full control over each ingredient and element of  your process but also requires a greater understanding of how each affects your beer so there is a much larger learning curve as well.

Time is the last consideration, extract brewing is less time consuming to create the wort. All grain brewing for a 5 gallon batch generally takes me 5-6 hours from set up to cleanup and pitching the yeast.

If you want to make the jump I would highly recommend reading John Palmer's "How to Brew" There is a free online version but the latest purchased edition is much more updated and current.

247
Beer Recipes / Re: English ipa
« on: June 16, 2015, 04:48:05 PM »
I would leave out the wheat as well and actually go with 90% MO, maybe 5% crystal and 5% Munich with noble hops and ferment with WY 1968

248
General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 16, 2015, 04:43:46 PM »

From someone that's never been , thanks for a great read, thoroughly enjoyed the details and created more of an urge to get to one in the near future!
Thanks, hope to see you in Baltimore!
Thanks, one of these years, they're always at an extremely busy time for my work schedule:(

249
Yeast and Fermentation / Re: Increased Gravity???
« on: June 16, 2015, 02:25:37 PM »
I started my first 2 gallon batch of all grain.

The first reading I took after boiling was 1.01.
I took a second after primary fermentation. It was 1.002.
After three weeks in the secondary, I went to bottle the beer and got a reading of 1.014.

Something is wrong here. I can't figure out what the problem is...I can post a picture of the beer. For now, I've simply put the cover back on with the airlock. Any help is greatly appreciated.

Did you temperature correct your first reading post boil? I also think the second reading might have been 1.020 instead of 1.002, this would make more sense and then answer why it is now 1.014 as it was still fermenting.

250
General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 16, 2015, 02:15:20 PM »
From someone that's never been , thanks for a great read, thoroughly enjoyed the details and created more of an urge to get to one in the near future!

251
Why don't you just pick up some large refreezable cooler ice packs, they're not that expensive and designed for the purpose:)

252
Congratulations to all the winners!

253
Equipment and Software / Re: 5 gallon Igloo mash tun is best for me?
« on: June 14, 2015, 05:19:42 AM »
I use a 10 gallon beverage cooler, for 5.5 gallon batches I don't lose heat over an hour. On occasions when I do a smaller batch I have a circle cut out of 2" rigid foam insulation that I place on top of the mash and it retains the heat well, +/- 1 loss of temp over an hour, its a viable option IMO

254
If this was a 5 gallon batch I would guess your sparge wasn't great, 2 gallons is a very small amount and I'll bet you left a lot of fermentable sugar behind.

As JT mentioned, try to balance out your mash and sparge volumes as well as pre heating the tun.

255
Equipment and Software / Re: 5 gallon Igloo mash tun is best for me?
« on: June 13, 2015, 05:27:21 AM »
This link will tell you how much grain and strike water can fit in a given cooler. Scroll down to  'Can I Mash It'.

http://www.rackers.org/calcs.shtml
+1
That's a great resource!

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