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Messages - ultravista

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46
Beer Recipes / For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 06:53:03 AM »
Denny - have you adapted your Bourbon Vanilla Imperial Porter to include coffee and chocolate?

I am interested in a Coffee Chocolate Imperial Porter and would appreciate your feedback.

47
Going Pro / Re: Brewery Volunteering
« on: March 20, 2016, 07:54:31 PM »
What is the liability, recipes, or?

48
All Things Food / Re: Growing food - The Garden Thread
« on: March 10, 2016, 07:05:46 AM »
I agree, a hot sauce thread would be great.

49
All Grain Brewing / Re: Fruit flavored IPA
« on: March 03, 2016, 07:35:23 AM »
I have the planed peel (no pith) of four Ruby Red grapefruits soaking in vodka. After one week, the vodka is murky orange/yellow and heavily laden with grapefruit taste.

For me, I will not add this to the keg but per-glass to keep things interesting. My IIPA with and without grapefruit. To me, this is the way to go.

50
Another informative exBEERiment. Looking forward to the discussion!

51
All Grain Brewing / Re: water to grain ratio
« on: February 14, 2016, 12:30:13 PM »
Denny, you use 1.65 right?

52
Yeast and Fermentation / Re: New starter procedure trial
« on: February 10, 2016, 07:11:05 AM »
Not sure if it entirely defeats the purpose - not pitching immediately. I understood this process as an optimal yeast building method vs. stir plate. Pitching @ high K is preferred but not required. Foaming the wort & yeast give it the oxygen needed for a healthy build.

Perhaps I misunderstood.

53
Yeast and Fermentation / Re: New starter procedure trial
« on: February 09, 2016, 09:17:46 PM »
I have followed Mark's "shaken, not stirred" starter for two brews now, both with the Vermont Ale Strain or Conan. It was a breeze with the 5L bottle and results were just as good as the starter but with less hassle.

I do not pitch immediately but chill and decant.

54
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 08, 2016, 07:25:46 AM »
I use a 300 micron hop filter, it's 18x6 inches. Nothing gets out of there ...

Good advice, thank you.

55
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 07, 2016, 07:14:00 AM »
Draw from the bottom and clamp your hose at an angle and it will whirlpool. I'd make sure you have a dip tube. Drawing without dip tube, screen, or something could be clogging. I know from my first time trying this same thing.

I hop in a 300 micron strainer so the wort is free and clear (with the exception of proteins).

I may give this a shot. Kill the flame, let it cool a bit, add a dose of hops, start recirculating, wait, then add the second/third dose of flame out hops.

A recent Heady Topper clone was interesting. No hops in the boil - two hop shots at 60 minutes, then a flame out addition with a 20 minute pause, then a second flame out at 180F with a second 20 minute pause, then chill.

By far, this has been my best tasting double IPA. So much so that I plan on doing the same for a Pliny the Elder clone. A single heavy charge at the beginning of the boil, then flameout, 180F (or cooler), and dry hop.

The funny thing is that I have had the March pump for several years and haven't used it yet.

56
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 06, 2016, 06:47:31 PM »
I recently purchased a March pump but haven't used it in the brewing process yet. Regarding the whirlpool, can I simply draw from the kettle, and recirculate? I don't have the right equipment yet to really get a whirlpool moving (in the right direction), but can recirculate.

Shame on me for assuming but ... won't recirculating achieve the same results?

I am not attempting to cone wort debris in the center ...

57
Kegging and Bottling / Re: Beer lines, cleaning with...?
« on: January 06, 2016, 07:13:35 AM »
I have a keg dedicated with unscented oxiclean that I flush/fill the beer lines with after each keg blows. I let it sit in the line until the next keg is ready to tap. I have another keg dedicated with star-san that I fill/flush the line with just prior to tapping the next beer. The star-san sits in the line no more than 5 minutes before I run beer thru it. It has served me well over the years...  Cheers!!!

I left a keg filled with a weak Oxyclean solution for a few days, the stone that formed was a mess. It took a few baths in vinegar, and eventually Star San, to remove it.

You leave that solution in the keg all the time? What does the inside of the keg look like?

58
Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 21, 2015, 07:23:38 AM »
I used WLP530 (Belgian) and maple syrup to make a Crispin clone. It was awesome.

59
General Homebrew Discussion / Re: Adjusting Water for 750 mg/l Hardness?
« on: December 10, 2015, 03:08:30 PM »
I am looking to improve my Heady Topper clone. Per the Alchemist's water profile, hardness is 750 mg/l.

60
General Homebrew Discussion / Adjusting Water for 750 mg/l Hardness?
« on: December 10, 2015, 07:44:44 AM »
My Las Vegas water report is:
Calcium (Ca+2): 75ppm
Magnesium (Mg+2): 24ppm
Sulfates (SO4-2): 228ppm
Sodium (Na+): 88ppm
Chloride (Cl-): 92ppm
Bicarbonate / Alkalinity: 138ppm
Hardness Total: 285 ppm

What do I need, and how much of it, to bring hardness up to 750 mg/l?

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