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Messages - duboman

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46
Equipment and Software / Re: very frustrated with my Barley Crusher
« on: March 17, 2014, 02:30:39 PM »
I ahve a barley crusher going on three years and I have not had this problem, yet....

You do need to lube the rollers. It's possible that there is grain dust packed into the bearings preventing them from rolling smoothly. Take it apart and do a thorough cleaning and lube

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47
Beer Recipes / Re: Allagash White clone?
« on: March 17, 2014, 11:58:01 AM »

Awesome, thanks guys! I hadn't thought of looking in the Wheat book...

I think I am going to try your recipe, Duboman, next weekend. Once it's ready to taste, I'll let you know how it comes out! Hopefully I can scrounge up a bottle of Allagash White to do a side by side.

-d
very cool! hope you like it:)

48
Yeast and Fermentation / Re: Harvesting yeast from commercial beers
« on: March 16, 2014, 05:36:55 PM »
The benefit is getting a strain you might not have commercial access to but having done it I'm with Steve, not worth the hassle for the same reasons

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49
Beer Recipes / Re: Allagash White clone?
« on: March 16, 2014, 09:43:19 AM »
I think there is a recipe in Brewing with Wheat but can't find my book right now.

There is and that is where I began generating this recipe from originally as well as cross referencing with their website and a couple traded emails from their brewer about 2 years ago I think. From there I tweaked a bit doing a few side by sides.

50
Beer Recipes / Re: Allagash White clone?
« on: March 16, 2014, 08:23:17 AM »
Hey DUncan,

Funny you ask, I am setting up to brew this late this week for the third time and I think it's pretty close. The only change I made this time around is to use Nelson hops instead of the original Saaz. The original two batches I brewed were with Saaz and I think the beer was really pretty close to the Allagash White. I wanted to experiment with the Nelson this time around so that was the switch.

here you go:
Recipe Specifications
--------------------------
Boil Size: 9.02 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 20.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs 8.0 oz          Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        51.8 %       
5 lbs                 Wheat - White Malt (Briess) (2.3 SRM)    Grain         2        47.1 %       
1.8 oz                Acidulated (Weyermann) (1.8 SRM)         Grain         3        1.0 %         
0.50 oz               Perle [8.00 %] - Boil 60.0 min           Hop           4        12.5 IBUs     
0.50 oz               Tettnang [4.50 %] - Boil 20.0 min        Hop           5        4.3 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        -             
0.50 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         7        -             
0.50 oz               Nelson Sauvin [12.00 %] - Boil 5.0 min   Hop           8        3.7 IBUs     
2.00 oz               Orange Peel, Bitter (Boil 5.0 mins)      Spice         9        -             
0.75 oz               Coriander Seed (Boil 5.0 mins)           Spice         10       -             
1.0 pkg               Belgian Witbier (Wyeast Labs #3944) [124 Yeast         11       -             


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 10 lbs 9.8 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 2.64 gal of water at 131.2 F        122.0 F       30 min       
Saccharification  Add 2.12 gal of water at 196.1 F        152.0 F       30 min       

Sparge: Fly sparge with 5.78 gal water at 168.0 F
Notes:


Just note my batch size is not typical so you might need to scale up or down, I also get 80% efficiency so adjust for that as well and I recommend a starter for the yeast for proper pitch rate. I also pitch cold, like 60 and simply allow fermentation to rise by itself throughout.

The acidulated malt is for mash pH adjustment, your water may vary so plan accordingly.

I't a mighty tasty brew. Let me know your thoughts if you brew this!

Gary

51
Getting this train back on the rails.......

IME, and I have been bottling for a long time, it's typically the bottles and/or caps and not the equipment. My thoughts on this are that the first several/many bottles were fine but they may have been consumed early enough.

Usually if it's the equipment infections so up quicker so the early bottles would have had some sour to them as well, not just the last. I would evaluate your bottle/cleaning/sanitizing process here first before tossing a bunch of equipment just because. Maybe clue us in on how you maintain/clean/ sanitize your bottles.

Also, the amount of sugar used to prime sounds good but did you weigh it or measure by volume? the former is much more accurate. Also, was it a full finished volume of 2.5 gallons or possibly less causing the over carbonation possibility.

52
Beer Recipes / Re: Hibiscus Gose
« on: March 15, 2014, 01:45:15 PM »
So here is the second iteration I put together based upon everything I have garnered to date:

Note: The Hibiscus goes in at flame out and is basically steeped for 30 minutes, then whirlpool, YMMV. It lends an Watermelon type color and amazing floral aroma to the finished product. I do not bag the hibiscus but your set up may require this

Be sure to note my odd batch size and the recipe is calculated at 80% which is my set ups standard, YMMV

See the note at the bottom as to the prescribed souring wort process I plan on using for this batch. This method was provided in this forum so thanks for that!

I plan on a 60 minute boil, even with the pilsner malt as I have never had any DMS issues in my process but again, YMMV so plan accordingly.

For water I will simply balance with proper lactic acid addition to achieve desired pH for mash based on my water supply, your's may differ as well. Perhaps some calcium chloride. I have not yet run this through Bru'n Water yet so I am just not sure yet.

I ferment my 1007 typically at 58F, raise to 65 to finish and then lager for 2 weeks typically.

I plan on brewing this in a couple weeks and will report back, if you give this a try I would love to hear your results, my first batch was a very good beer, I anticipate these changes and proper sour method to greatly improve this!

Here ya go!
Recipe Specifications
--------------------------
Boil Size: 9.02 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.052 SG
Estimated Color: 5.2 SRM
Estimated IBU: 12.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1 lbs                 Rice Hulls (0.0 SRM)                     Adjunct       1        8.5 %         
5 lbs 8.0 oz          Wheat (3.0 SRM)                          Grain         2        46.8 %       
3 lbs 4.0 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         3        27.7 %       
2 lbs                 Munich Malt (9.0 SRM)                    Grain         4        17.0 %       
1.00 oz               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           5        12.4 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        -             
0.50 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         7        -             
25.00 g               Sea Salt (Boil 5.0 mins)                 Other         8        -             
2.00 g                Coriander Seed (Boil 5.0 mins)           Spice         9        -             
45.00 g               Hibiscus Flower-Dried (Boil 0.0 mins)    Spice         10       -             
1.0 pkg               German Ale (Wyeast Labs #1007) [124.21 m Yeast         11       -   Yeast calc for proper starter size         
1.0 pkg               Lactobacillus (Wyeast Labs #5335) [50.28 Yeast         12       -             


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 12.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 2.89 gal of water at 131.2 F        122.0 F       30 min       
Saccharification  Add 2.35 gal of water at 185.9 F        148.0 F       30 min       
Mash Out          Add 2.64 gal of water at 211.7 F        168.0 F       10 min       

Sparge: Fly sparge with 2.79 gal water at 168.0 F
Notes:
------




For Second Iteration: Souring process:
1. Mash as normal.
2. Lauter/Sparge into your boil kettle as normal
3. Bring the wort to 170F and hold for approximately 5 minutes. This will ensure that you kill all bacteria and yeast present on the grain and in the wort.
4. Cool wort to 70-80F and transfer to a fermentor. I use a dedicated sour PET fermentor.
5. Pitch pure lacto culture. No starter required. I have done starter and sans starter methods, neither sour the beer much quicker than just pitching a straight lacto vial in the wort. Again, personal preference on lacto starter.
6. Sour for 1-3 days depending on taste and if you have a pH meter, the pH. Personally, I find the sweet spot around 36-48 hours. I don't use a pH meter. If going by taste be sure you take into account the relative sourness as the wort is still very sweet. It is going to taste more sour post yeast fermentation.
7. Transfer the soured wort back to your boil kettle and proceed as normal


53
Beer Recipes / Re: Hibiscus Gose
« on: March 15, 2014, 05:44:46 AM »
The color alone makes me want to brew this!  Looks and sounds awesome. I assume the acid malt is to drop your pH.  I have such soft water that I am in the unusual position of having to UP my pH.  I'll probably drop the acid malt and add more base malt.  Thanks for sharing!  This will probably be fantastic on our hot Georgia afternoons in late July!
hey Rhoobarb,
The large amoint of acidulated malt was actually used to sour the mash by dropping the pH.

A small amount was used to drop initial pH, the rest was used at the end of the mash to drop thr pH to around 3.5. At the time I had no experience using bacteria to make a sour wort and was nervous so I thought I would try with the malt as noted at the bottom of the recipe.

In all the initial beer turned out well but having received good feedback some changes are in the mix for the next batch as follows.

Gypsum will be removed as it brought out too much hop presence detracting from the beer. A traditional sour wort process using lacto will be employed to get a true sourness(in the yeast and ferm forum I inquired sbout this and will follow that process). The rest will be about the same but perhaps bumping the salt up to 25 grams since the beer will be more sour.

When judged the comments advised it needed to be more sour and the bright hop presence needed to be toned down , hence the changes noted. If you brew this I'd love to hear how yours turns out!

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54
Beer Recipes / Re: Hibiscus Gose
« on: March 14, 2014, 02:51:48 PM »
My recipe only has one bitter charge and its at the 60 minute mark for IIRC about 20 IBU and the hibiscus goes in with 10 minutes left in the boil

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55
All Grain Brewing / Re: High Pre-boil gravity
« on: March 10, 2014, 08:04:02 AM »
Does your refractometer have ATC? Readings would still need temp correction if not. Also, has there been a change in your crush? A better crush could greatly improve your mash efficiency. I'm not sure simply going from a false bottom to a braid would impact your efficiency by 10 points.

56
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 10, 2014, 08:00:21 AM »
All right everybody, boy am I sorry I posted this in the first place! We can all stop bashing Gary now and get on with our Monday.

I get it, I'm not questioning the integrity of the club, it's participants or the competition and this has really turned into something beyond, well, I don't know.

To those that offered up the insight into the entry numbers, etc in a constructive way to what I originally asked, thank you. To those that I obviously offended or put off, my sincere apologies. I think I'll just keep my posts related to beer topics moving forward.

Hope everyone has a great day!
Gary

57
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 10, 2014, 05:46:24 AM »

As the Head Organizer for the DMC I'd like to offer some replies....

There were 733 entries and 341 participants. - THE PARTICIPANT NUMBER INCLUDES COMPETITORS, JUDGES, AND STEWARDS.  WE HAD OVER 160 VOLUNTEERS REGISTERED IN OUR SYSTEM.

it's a big club of over 100 members - YES, WE ARE ONE OF THE LARGEST, OLDEST, AND ONE OF THE MOST WELL-KNOWN CLUBS IN THE MIDWEST.

How many entries did that club have? - HECK IF I KNOW, I'D HAVE TO DO THE MATH MANUALLY AND I'M NOT ABOUT TO SPEND TIME ON THAT.

they alone could have comprised well more than half the entries submitted if not more, I don't know, kind of takes the fun out of it - TAKES THE FUN OUT FOR WHO?  AND HOW SO?    WE AREN'T EVEN CLOSE TO HALF ANYWAY.

what's the point of having a sponsoring a comp and more than 50-60% of entries come from your own club taking home the bulk of medals - WHAT'S THE POINT?  CAMARADERIE, FEEDBACK, FUN, TALKING SMACK, BRAGGING RIGHTS.  IT'S OUR CLUB'S BIGGEST EVENT, OF COURSE PEOPLE ARE GOING TO COME OUT OF THE WOOD WORK AND PUT THEIR BEST FOOT FORWARD.  AS FOR YOUR PERCENTAGE AND MY ABOVE COMMENTS ABOUT COUNTING ENTRIES, AFTER QUICKLY SCROLLING THRU ALL THE ENTRIES, I WOULD *GUESS* THAT ROUGHLY 30% ARE OUR CLUB'S ENTRIES.  IT'S NOWHERE NEAR 50-60%. 

The host club has several talented brewers. - THANKS BRUCE!   HONESTLY, OUR CLUB HAS DOZENS OF EXTREMELY TALENTED BREWERS.   JOE FORMANEK - 2X NINKASI WINNER, 5X MIDWEST HOMEBREWER OF THE YEAR, AND LONGSHOT WINNER.  RODNEY KIBZEY - MEAD MAKER OF THE YEAR, 2X LONGSHOT WINNER, MANY NHC MEDALS.   YOURS TRULY - MCAB GRAND CHAMPION, 4X MCAB MEDALIST WITH 3 GOLDS, 2X NHC MEDALIST.   AND MANY OTHER GUYS WHO CLEAN UP AT LOCAL AREA COMPS.   LOTS OF GUYS JUST DONT CARE ABOUT ENTERING ALL THESE COMPS, BUT THEY SURE DO ENTER THEIR HOME-TURF COMP.   ONE OF OUR CLUB'S BIGGEST GUNS WAS UNEMPLOYED FOR OVER A YEAR.  THIS GUY MAKES BETTER BEERS, MEADS, AND CIDERS THAN THE STUFF YOU PAY $15 A BOTTLE FOR.   ANYWAY, DOES HE SEND HIS ENTRIES TO SOME FAR AWAY COMP WHILE HE'S OUT OF WORK?  NO, BUT HE ENTERS THE DMC. 

Is it just to amass a lot of points to place in the AHA club comp? MCAB Comp? Homebrewer of the Year award?  WE ARE A QUALIFYING EVENT FOR MCAB SO WE PULL PEOPLE FOR THAT.  BUT ACTUALLY, WE PULL OUT OF STATERS FOR THAT.  ONLY A HANDFUL OF GUYS IN OUR OUR CLUB GIVE A HOOT ABOUT NHC AND MCAB.    NO, YOU DONT GET AHA POINTS FOR LOCAL COMPS.  WE ARE ALSO A MEMBER OF HOMEBREWER OF THE YEAR CIRCUIT, BUT PEOPLE HAVE BEEN ACCUSED OF DUCKING OUR COMP BECAUSE IT'S SO HARD TO WIN!

Is there anything really other than bragging rights at stake here? - NOPE, THAT'S IT.  JUST BRAGGING RIGHTS.

Finally, with the insane amount of work that sponsoring clubs put into a competition, the awards/banquet can be a "we're finally done!" party.  Why shouldn't they have a bunch of beers entered and cheer for their friends who win?  They did all the work! - DAMN STRAIGHT!    MOST PEOPLE DONT HAVE THE FIRST CLUE ABOUT THE AMOUNT OF WORK IT TAKES TO PUT THESE THINGS ON.  ESPECIALLY ONE OF OUR SIZE.    LIKE MENTIONED EARLIER, IT'S OUR BIGGEST EVENT OF THE YEAR.  IT'S OUR "BABY",  THE FOUNDERS OF THIS COMP WORKED EXTREMELY HARD TO BUILD IT UP TO WHAT IT HAS BECOME.  AND MY CURRENT TEAM IS THE HARDEST WORKING AND MOST DEDICATED GROUP OF PEOPLE I'M ASSOCIATED WITH.    THERE IS A REASON SOME COMPS ARE "GOOD" COMPS AND SOME ARE NOT.  IT'S THE PEOPLE BEHIND IT.  OUR CLUB PUTS ON A GREAT EVENT FOR ANYONE WHO WANTS TO BE A PART OF IT, PLAIN AND SIMPLE.  MANY PEOPLE OUTSIDE OUR CLUB LOOK FORWARD TO PARTICIPATING AND ATTENDING EVERY YEAR.  AND NOW MANY OF THEM WE CONSIDER PART OF OUR COMMUNITY AND LOOK FORWARD TO SEEING THEM COME EVERY YEAR.   AND YES, I HOPE THEY WIN.   WHY WOULDN'T I WANT MY FRIENDS AND FELLOW CLUB MEMBERS TO GET RECOGNITION FOR THEIR EFFORTS?   NOTHING QUIETS THE CROWD MORE THAN WHEN I CALL OUT SOMEONE'S NAME FROM CALIFORNIA (FOR EXAMPLE) AND NO ONE WALKS UP TO THE PODIUM.  (ACTUALLY, THERE IS ALWAYS SOME APPLAUSE).    BUT WHEN THE FOLKS WHO ARE IN ATTENDANCE WIN, IT'S FUN!   THEY ARE THRILLED, AND EVERYONE IS THRILLED FOR THEM.  THAT'S WHY SO MANY LOCAL PEOPLE ENTER, BECAUSE THEY WANT TO BE A PART OF THE FUN.

I had a 1st, 2nd and 3rd in this comp, - ANOTHER GREAT SHOWING BY RHOOBARB!

I THINK IF YOU LOOK AT WINNING PERCENTAGES, OUR CLUB'S WINS GO DOWN AS THE YEARS GO ON.  WE CONTINUE TO ATTRACT MORE AND MORE ENTRIES FROM EVERY CORNER OF THE COUNTRY.   AND IT'S GETTING HARDER AND HARDER TO WIN.  THAT'S A FACT.

I HOPE THIS HELPS CLEAR UP SOME OF THE CURIOSITY/CONCERNS YOU HAVE ABOUT OUR COMPETITION.  I ALSO HOPE YOU CONTINUE TO ENTER AND I ENCOURAGE YOU TO ATTEND ONE YEAR.  IT'S A GREAT TIME!

CHEERS!
YOUR DMC ORGANIZER

Wow! First post and you choose to basically YELL and SCREAM?!?

Makes me sorry I posted a thread for asking an opinion on something......

Again, to all, sorry if my question ruffled some feathers:(


58
General Homebrew Discussion / Re: NHC shipping issues
« on: March 09, 2014, 06:01:32 PM »
It must be the assumed liability of the shipper in the event a minor accepts the package and well..the litigious society we live in would add to the overhead of insurance for it.

59
General Homebrew Discussion / Re: NHC shipping issues
« on: March 09, 2014, 05:20:26 PM »

I agree, but how do you force a private company to do something they don't want to?

I shipped my glass yesterday. Next year I think I'll just make a road trip and deliver it myself. Though delivering round two in person may not be practical, probably not needed either though... ;-)

Demonstrate that they're losing money.

The AHA tried to convince several shipping companies of that.  They all said that there wasn't enough money in it to make it worth their while.  That may seem absurd to us, but they have a different idea of "worth it".
is this because of the expense of the assumed liability or something else because I'm pretty sure that they make money on everything they ship regardless of one large account or one persons package. I know that every package I drop off I get a really nice thank you and a smile to boot!

60
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 09, 2014, 03:03:28 PM »

It is a good point, but in the same breath, what's the point of having a sponsoring a comp and more than 50-60% of entries come from your own club taking home the bulk of medals? Is it just to amass a lot of points to place in the AHA club comp? MCAB Comp? Homebrewer of the Year award? If that's the goal, then I plan on doing more research on the club sponsored competitions I decide to enter in the future.

I guess I just don't understand what the problem is.
Competitions are about who has the best beer, right?   Does it matter where it comes from?
AHA Club of the year comes only from NHC anymore.  MCAB is a circuit known well in advance anyone can enter.  Homebrewer of the Year sounds like a solo award; who cares if a club has a bunch of medals.  What goal are you talking about?  Is there anything really other than bragging rights at stake here?

Also, while I'm happy if a fellow club member wins something, I can't say that it really means anything to me.  It's not like they were all club group brews.  There's a few of those, sure, but it doesn't really say anything about my brewing if a fellow club member wins.

Finally, with the insane amount of work that sponsoring clubs put into a competition, the awards/banquet can be a "we're finally done!" party.  Why shouldn't they have a bunch of beers entered and cheer for their friends who win?  They did all the work!

There really isn't a problem and I'm sorry you thought I implied there was one. I didn't really give thought to the fact that a club of over a hundred brewers could have each member submit several entries and essentially have more than half the entries in the comp as a whole, It all makes more sense that way.

I'm sorry if if this came off as a bash in anyway as I clearly stated that was not my intent to start. Congrats to those that won with their outstanding beers and all those that help put all this together, looking forward to my scoresheets and reviews.

I am not petty, nor am I a sore loser, I like my beer and am proud of my product.

Cheers,
Gary

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