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Messages - rjharper

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46
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 19, 2015, 09:00:30 AM »
18E and 20A. My 22C scored a 38.5 but didnt place.

47
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 19, 2015, 07:43:35 AM »
Saint Paul is posted.

Sweet. 2 going forward!

48
General Homebrew Discussion / Re: Propane Tanks in the Garage
« on: April 08, 2015, 04:27:35 PM »
If its a good tank, not falling apart, the fire needed to cook off the tank will be destroy the garage/shop/shed by the time the tank cooks off. You might tell the fire department that theres a tank in your fully engulfed building. But if you forget, they will assume the worst.

A healthy propane tank is not going to just suddenly explode all on its own.

If a full/ over full tank warms up it can vent, and it can pool. Then if there is a spark from something starting up, like a fridge, you can have problems.

A properly filled tank will have sufficient ullage to cope with the increased in headspace pressure from heating. Bottom line, don't overfill your tanks.

49
Kegging and Bottling / Re: Caring while Cold Crashing?
« on: April 08, 2015, 01:03:01 PM »
If I went to the trouble of going from keg to keg I would do it through a filter and drop the cold crashing.

Just dont carb before you filter, otherwise you'll end up with a foamy mess. Ask me how I know  :o

50
Beer Recipes / Re: California Common malt ratio assistance
« on: April 03, 2015, 10:24:20 AM »
I like a touch of pale chocolate in my Cali Common, maybe 1%

51
General Homebrew Discussion / Re: Beer in a Minute
« on: April 01, 2015, 10:00:32 AM »
If I use a different brand of blender will the beer taste different?

Make sure it's a blue blender

52
Not sure you need the heat. I use a chest freezer and dual temp controller as well with a 2 degree variance. When the temp warms the unit kicks on and chills to set point as designed.

Perhaps adding the heat made the temps fluctuate more frequently and caused the unit to cycle more frequently than needed.

This +1. You have a very tight temp window of 68 +/- 1 degree. This means that either the cooling or the heating overshoot, then it yoyos back and forth and short cycles your freezer compressor. In the winter, plug in the heating cycle. In the summer, plug in the cooling cycle. Set your hysteresis to +/- 2 degrees.

53
The Pub / Re: The new Food Pyramid
« on: March 31, 2015, 01:23:20 PM »

I resent beer being lumped in with cigarettes and cheese puffs. Beer, coffee, whiskey?

Where's the bacon fit in?

54
That's brilliant.

55
Beer Recipes / Re: Smoked American Pale Ale
« on: March 30, 2015, 10:05:57 AM »
They have the Cherry and now a Mesquite smoked malts on their web page. I have not used the mesquite.

I haven't used the mesquite malt from Briess but if it is anything like what I have created at home smoking malt with mesquite then a little will go a very long way.

That matches my feeling on smoking meat with mesquite. A friend usually mixes it with oak.

Yeah, mesquite is pretty assertive. I sometimes mix it, too.  While I like it in Bbq, I'd probably use little or none in beer.

I stick with hickory or apple when I'm cooking.

For the recipe I ended up going with 10% smoked malt. Smelled strong in the mash but not so much at the end of the boil. Still, this is round 1 of the recipe, and we'll see where it goes from here.

56
Beer Recipes / Re: Smoked American Pale Ale
« on: March 28, 2015, 12:52:23 PM »
Thanks for all the input. I gave the briess cherrywood another sniff, and tasted a few. Maybe it was too cold last time because now I'm definitely picking up the smoke. I'll give the home smoked malt a go next time, but I think for now since I want to knock out the brew tomorrow I'll stick with the briess but dial it back to 10%. I'll look into the smoked wheat too though.

57
Beer Recipes / Smoked American Pale Ale
« on: March 28, 2015, 07:40:44 AM »
I tried a smoked American Pale Ale at a really cool little brewery in Oslo earlier this year, and I'd like to try to recreate the style. I'm thinking to dial back the bitterness and finishing hops a little to let the smoke come through, and I'm going to use Nugget and Summit in place of my usual 'C' or new varietal citrus / tropical fruity hops.

I've got Briess Cherrywood Smoked Malt in stock.  I don't smell any strong smoke notes coming off it, but maybe its a grower, not a shower. How does this recipe look? I'm undecided on 10-20% smoked malt. Definitely less dry hopping than I'd normally go with but again, I want the smoke to come through and not fight an overly hoppy American pale.

6.5 lbs 2-row (65%)
2 lbs cherrywood smoked malt (20%)
12 oz C60 (7.5%)
12 oz white wheat (7.5%)
0.5 oz Nugget @ 30 mins 19 IBUs
0.5 oz Summit @ 30 mins 21 IBUs
1.0 oz Nugget @ 0 mins
1.0 oz Summit @ 0 mins
Safale US-05
0.5 oz Nugget @ dryhop
0.5 oz Summit @ dryhop

Mash @ 150
OG 1.053

58
Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 20, 2015, 04:27:55 PM »
Now, if I forget to make a starter ahead or don't have time. Then I make a starter using wort and pitch the entire thing at high krausen...
I have been reserving this in my toolbox for a while. Such a smart and easy trick.

I've done this a few times. Quite frankly, it's tempting to make this my normal practice.

59
Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 19, 2015, 12:00:30 PM »
Mark, or anyone else, do you have background on the origin of S-189?

I believe that the strain originates from the Hürlimann Brewery.

Yeah, that's what I've found also.

If I ever do a 14% lager I will use this yeast.   ;)

Sounds like an excellent strain for Baltic Porter then

60
Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 18, 2015, 09:08:12 PM »
What's interesting about W-34/70 is that it is not a strain.  It's the 70th isolate of strain number 34.  Hefebank Weihenstephan also offers W-34/78.   

http://www.hefebank-weihenstephan.de/strains.html

What's an isolate you may ask?  Well, it's a single well-isolated colony from a plate.

The yeast culture in the photo shown below is from Scottish and Newcastle's Tyne Brewery.  The well isolated round colonies in the lower right-hand quadrant of the plate are isolates because each one was formed by the offspring of single yeast cell.  Yeast cells can undergo mutation in use.  Periodic isolate selection can lead to the selection of cultures that have slightly or radically different performance characteristics.



I love science :)

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