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Topics - quattlebaum

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16
General Homebrew Discussion / Debbie Downer (Cleaning My EHERMS)
« on: February 08, 2015, 07:34:40 AM »
I hate to be a Debbie Downer on a Sunday morning but I just want to say I really hate cleaning my EHERMS and this is why.   First off I have a 20Gal HLT, 15Gal MT and kettle. HLT has a 50’ SS coil and this is my problem cleaning. I have a consistent problem with a thin algae like growth which shows its face upon recirculation to get to strike temp.  My process is much like “kals” , The Electric brewery with assuming the sparge will rinse most of the coil out so no worries but that’s not the case.  It seems clean but low and behold it’s not come next batch, Algae is back and lots of it.  I have started using Sheppard brothers shear 2000 (4oz Gal at 160F) caustic and their acid (4oz Gal at 120F) to clean with a circulation of 30min or so. This is a PITA and I use a lot of the solutions because I need at least 4Gal to cover my element to heat/recirculate. Then I have to rinse everything thoroughly. Then I have to safely dispose of a lot of liquid. Anyway sorry to vent but this is the down side of having such a system and it is what it is. My 3 gal cooler batch sparge set up is waaaaay simpler.  Wish there was an easier way.  Peace out  and I do feel better yours truly Debbie downer☺

17
General Homebrew Discussion / 2014 import hops release?
« on: February 06, 2015, 01:57:48 PM »
Does anyone know possibly when either Hops direct or YVH will release there UK and German/Hallertau region hops? i guess i could buy last years but was just wonder when they may be released or harvested. Hops direct has some but as always not all i want to order. hate to have to place 2 separate orders

18
Beer Recipes / Captain stubings light lager thoughts
« on: February 03, 2015, 05:40:57 PM »
i have never made this style mainly because i can but it in bulk for sooooo cheep:) i have a steelhead fishing trip coming up and my bro in law wants me to give this style a shot for him to drink in mass quantities. I am really wanting to put a little Vienna in it to add just a little bit more character whats your thoughts

Recipe: Captain stubings light lager
Brewer: Quattlebaum
Asst Brewer:
Style: Lite American Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.70 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.040 SG
Estimated Color: 2.1 SRM
Estimated IBU: 11.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 98.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs 4.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.8 %       
2 lbs                 Rice syrup solids  (0.0 SRM)             Grain         2        24.2 %       
1.00 oz               Hallertauer Mittelfrueh [2.70 %] - First Hop           3        5.2 IBUs     
0.85 oz               Hallertauer Mittelfrueh [2.70 %] - Boil  Hop           4        6.7 IBUs     
3.0 pkg               SafLager West European Lager (DCL/Fermen Yeast         5        -             


Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 8 lbs 4.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.80 gal of water at 155.6 F        146.0 F       120 min       

Sparge: Fly sparge with 6.08 gal water at 168.0 F
Notes:
------

FG expected to be 1.008.

19
Beer Recipes / Good recipe for Munich Helles
« on: January 10, 2015, 08:46:21 AM »
Looking for ideas on another Helles. I have brew these over the years and just looking to see what other are doing.

OG 1.054, FG 1.012
89% German pils
9.5% cara pils
1.5% munich 10L
 20ibus, spalt, hall and tett
white labs bock 833

OG 1.048, FG 1.010
93.5% pils
3.5% munich 8L
1.5% Biscut
1.5% melanoidin
18ibus Hall
34/70 yeast

OG 1.048, FG 1.010
91% pils
6% munich 10L
3% melanoidin
18ibus hall
wyeast 2308

20
All Grain Brewing / Brew partner
« on: January 10, 2015, 05:38:47 AM »

Trusty brew partner, Peaches. She follows me around and looks upon me with curiosity for most of the brew day. Hell my dog only comes around when I and dumping grain:)


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21
Beer Recipes / Cascadian Dark Ales
« on: January 09, 2015, 09:31:17 AM »
Whats your thoughts on CDAs?  I have only made 1 back in 2010 and have vague memories of it and havent had one since. Thinking of using blackprinz malt being it has a low roast character and making it more towards a pale ale ABV. Even contemplated a cascadian dark lager like maybe a swartz but americanized but dont want to ruin a good thing:) of course i would use NW hops like Columbus, cascade, cent, chinooks. Do ya think roast and NW hops clash?

22
Ingredients / Coffee, how much and what kind
« on: December 20, 2014, 09:29:15 AM »
suggestions on process and kind of coffee to add to a clone of Surly Bender (brown)

23
Beer Recipes / Schwartz water?
« on: December 19, 2014, 05:10:52 PM »
How do you like your Schwartz crisp/dry or rounded ? So Sulfate or Chloride accentuated?

24
Beer Recipes / Union Jack
« on: December 09, 2014, 04:49:05 PM »
So one of my favorite IPAs is Union Jack and i thought i would give it a whirl. It's from BYO or zymurgy cant recall.
I was hesitant on the Mash schedule being that beer smith says it will finish at 1.018 but it went lower thank goodness to 1.014. I have yet to do a triangle but plan to soon. I Think it's all about the process. It took a good 7 weeks for it to come around but it is tasty.

Recipe: Union Jack   TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.5 SRM      SRM RANGE: 6.0-15.0 SRM
IBU: 65.5 IBUs Tinseth   IBU RANGE: 40.0-70.0 IBUs
OG: 1.066 SG      OG RANGE: 1.056-1.075 SG
FG: 1.018 SG      FG RANGE: 1.010-1.018 SG
BU:GU: 0.992      Calories: 151.6 kcal/12oz   Est ABV: 6.4 %      
EE%: 72.00 %   Batch: 6.00 gal      Boil: 9.22 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
Mash and boil PH 5.6 room temp. I know this may seem to high for some but i like it this way.
Finished beer PH 4.6 room temp. Yes again i know but i like my PH a bit higher.

Ca 104
mg 3
NA 10
Sulf 180
Chloride 44
Bicarb 60
Alkalinity 49
8 grams Gypsum mash, 5 grams sparge
2.1 grams chloride mash, 1.3 sparge


Total Grain Weight: 15 lbs 3.8 oz   Total Hops: 7.95 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
13 lbs 5.6 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        87.6 %       
15.0 oz               Munich Malt - 10L (10.0 SRM)             Grain         2        6.2 %         
7.6 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         3        3.1 %         
7.6 oz                Caramalt (Simpsons) (35.0 SRM)           Grain         4        3.1 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 6.86 gal of water at 154.7 F        145.0 F       45 min       
Mash Step         Error: Infusion temperature above boili 155.0 F       20 min       

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.38 gal water at 168.0 F
Amt                   Name                                     Type          #        %/IBU         
0.40 oz               Magnum [13.00 %] - First Wort 60.0 min   Hop           5        12.7 IBUs     
0.25 oz               Warrior [16.70 %] - First Wort 60.0 min  Hop           6        10.2 IBUs     
0.20 oz               Columbus (Tomahawk) [13.70 %] - First Wo Hop           7        6.7 IBUs     

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.057 SG   Est OG: 1.066 SG
Amt                   Name                                     Type          #        %/IBU         
1.00 oz               Cascade [7.20 %] - Boil 30.0 min         Hop           8        12.3 IBUs     
1.30 oz               Centennial [9.20 %] - Boil 15.0 min      Hop           9        13.2 IBUs     

Amt                   Name                                     Type          #        %/IBU         
1.30 oz               Centennial [9.20 %] - Steep/Whirlpool  15min Hop           10       6.6 IBUs     
1.00 oz               Cascade [7.20 %] - Steep/Whirlpool  15min  Hop           11       4.0 IBUs     

---FERM PROCESS-----------------------------
Primary Start:  at 66.0 F took 14 days really interesting a lot longer than i thought.
Style Carb Range: 2.20-2.70 Vols
 
---NOTES------------------------------------
After 3 days dry hop at 68 rack and dry hop again with the same amount for 3 days.    

25
All Grain Brewing / Decreased efficiency observations?
« on: November 29, 2014, 06:25:16 AM »


So over the past year I have noticed a "progressive" drop in my efficiency from 85% to 73% on both my systems ( EHERMS and 3 gal batch sparge/cooler). I can only assume that it is my crush because it is across 2 systems. I have a barley crusher for the past 4 years and have insured consistency with process and mill gap (.039). All other variables are "controlled" including water to grist at 1.75qt/lb, temp, time, mash schedule ( single infusion mostly), I mash out, I insure no dough balls and keep PH in a good range (I don't think this has a big influence on efficiency?). My first runnings are normally around 1.070ish seems conversion efficiency is good?  Sorry so long it is just stumping me and I do have consistent efficiency and don't really mind it being low but thought I would see what you guys/gals thought?


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26
Ingredients / Cal Common Water suggestion?
« on: November 25, 2014, 05:11:47 PM »
Anybody ever played with the water profile on a Cal common. I was pondering which way to push it. Chloride/rounded or Sulfate/dry.  I was leaning towards a dusseldorf alt type water but am kinda craving a little bit more malt/rounded. any suggestions ?

27
Yeast and Fermentation / Strange yeast behavior
« on: October 23, 2014, 05:02:16 PM »
So never really had yeast hang around like this. It just want floc. Mashed at 145 x 45 min rise to 155 for 20 min then mash out. It's an IPA with London ale 1028 yeast. Simple grain bill 88% 2 row, 6% munich10L, 3%dextrine and 3% caramalt. It's been 5 days. Mash PH 5.5. Ca 104ppm, sulfate 180, CL 44. Any thoughts



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28
Yeast and Fermentation / overpitching and attenuation ?
« on: October 09, 2014, 07:18:42 AM »
Do ya think it is possible for a yeast strain to continually under-attenuate if it is over pitched?  I cont to have problems with WLP007 and Wyeast 1968 58 to 60% attenuation.  Very frustrating every time i use them. Everything is calibrated and i follow Mrmalty pitching rate calculator.

I have been wondering if i am overpitching even though i know this is rare in homebrewing because most of the time they show active signs at 6 hrs. 

29
Yeast and Fermentation / O'dells House yeast & Craft beer for the homebrewer
« on: September 07, 2014, 05:54:14 PM »
Does anyone know if O'dells brewery uses a German Ale yeast for their house yeast.  Just curious i know they are pretty tight lipped about there beers understandably, but yet have reportedly given one of the recipes in the new book, "Craft Beer for the Homebrewer" and the yeast is WLP 007 

30
Beer Recipes / Oatmeal stout feedback
« on: August 27, 2014, 11:17:54 AM »
Trying to throw an oatmeal stout together. Never brewed one and did a bit of reading and bastardized jamils Zs i think.
Any suggestions. its a 3 gal batch. Think of putting it on nitro. Also considered using pearl as the base malt instead of MO.
 
Recipe: Oatmeal stout
Brewer: Quattlebaum
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.052 SG
Estimated Color: 28.0 SRM
Estimated IBU: 32.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4 lbs 1.7 oz          Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        64.5 %       
9.7 oz                Oats, Golden Naked (Simpsons) (10.0 SRM) Grain         2        9.5 %         
8.4 oz                Pale Chocolate Malt  (200.0 SRM)         Grain         3        8.2 %         
7.1 oz                Biscuit Malt (23.0 SRM)                  Grain         4        7.0 %         
5.9 oz                Roasted Barley (Briess) (300.0 SRM)      Grain         5        5.8 %         
5.1 oz                Crystal, Dark (Simpsons) (80.0 SRM)      Grain         6        5.0 %         
1.01 oz               Goldings, East Kent [5.70 %] - Boil 60.0 Hop           7        32.0 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         8        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 6 lbs 5.9 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.79 gal of water at 169.2 F        154.0 F       60 min       

Sparge: Fly sparge with 2.88 gal water at 168.0 F
Notes:
------


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