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Messages - quattlebaum

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121
Yeast and Fermentation / Re: White Labs vials?
« on: December 27, 2014, 12:44:08 PM »
I made a "cooling " vessel out of mine to check PH.


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122
Equipment and Software / Re: Share your brew stands!
« on: December 26, 2014, 08:57:58 PM »


Replaced the wire cage with outdoor stained wood


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123
Yeast and Fermentation / Re: Conicals again
« on: December 26, 2014, 08:49:16 PM »
To many parts to clean for me. Keep it simple in my eyes. Carboy glass or food grade plastic.
Don't you clean your siphon in between uses as well?

Yes run a bit of PBW through it in a 2Qt container and soak for a bit. 
To much to break down with conical. The more parts the more to break down and clean. For me anyways.

124
General Homebrew Discussion / Re: Whirlpool Hop Additions
« on: December 26, 2014, 08:39:27 PM »
Hell i would just throw those babies in at flame out and let it sit 10 or 15 min then crash cool.  You will be solid

125
Yeast and Fermentation / Re: Conicals again
« on: December 26, 2014, 05:23:35 PM »
To many parts to clean for me. Keep it simple in my eyes. Carboy glass or food grade plastic.

126
General Homebrew Discussion / Re: having perplexing PH issue
« on: December 26, 2014, 05:10:55 PM »
Funny i have had the same issue for a long time now myself. I have determined that it is mainly when i buy a new bag of grain or a different malt.  There seems to be a variance in PH between new bags/malts however not by much. I use to use EZ water and you can change the distilled water PH value of each grain of which i did for a while and it's just a big pain in the rump. Brunwater is by far the best i think.
I recall some of your previous post and we seem to have the same processes, Funny. Anyway i tend to always shoot a little higher (5.6 room temp) and it works. I have become better at adjusting on the fly and its been fun. good luck wish i could help.

127
General Homebrew Discussion / Re: D rest fpr my Bock
« on: December 24, 2014, 09:44:14 PM »
As long as most of your fermentation is complete youll be fine. I do this frequently when i am within 6 or 8 pts from terminal gravity and its fine. Merry X mas:)

128
General Homebrew Discussion / Re: What is it with mass produce beer...
« on: December 24, 2014, 09:21:22 PM »
Well from what i know Alcohol/Ethanol metabolism occurs somewhat like this no matter who makes the beer.  Around 5%  is absorbed in the GI tract and the rest travels through circulation. The lungs and kidneys get ride of around 10% of it resulting in more trips to the thrown which in turns leads to dehydration. Dehydration sucks and really affects the brain mostly. The other 85% or so of Ethanol is processed through the liver.  A few byproducts from the metabolism of ethanol by the liver that i know of are Acetaldehyde and radicals of some sort:) and high levels of acetaldehyde cause nausea and vomiting which in turn causes more Dehydration and loss of electrolytes. Fusel alcohols definitely doesnt help but it is definitely the result of Dehydration that cause that "hangover" So drink more WATER.
I can almost guarantee most are dehydrated even before we start drinking

so i agree to much is....well to much:)

129
Yeast and Fermentation / Re: anyone used wyyeast california lager strain
« on: December 22, 2014, 07:57:56 AM »
It's interesting i just used 2112 for the first time and an not that impressed. I use 1007 a lot and think its better if used right. When i was putting a "Common" together i realized how much the grain bill looks like an Alt. i sure do love a good Alt:) 

130
All Things Food / Re: Pizza
« on: December 21, 2014, 08:50:21 PM »
Pretty cool! I have been checking out The "kettlepizza" and was pondering buying that. To bad this isnt in the states. Looks tasty and looks like it gets hot enough.  How much if ya dont mind me asking

131
Equipment and Software / Re: Small Refrigerator
« on: December 21, 2014, 08:24:37 AM »
Once upon a time ago i looked pretty hard find a small fridge for fermentation and never found one in a good price range. Cheaper to go with a 5cu ft freezer Sams club $164 and a temp controller. No sure if that helps. would love to know if ya find one that works

132
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)

133
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?

134
Beer Recipes / Re: Union Jack
« on: December 17, 2014, 08:41:43 AM »
Sorry i forget when i export beersmith that way it leaves out some things.  I really like the 1028 along with the 1098 yeast this is 1028. Yest you really do a short contact time with the dry hops. Brynildson believes in this i have read and he is making me a believer:) Primary lasted quite a while 14 days and it took a while for the yeast to drop. I did do the first dry hop in the primary around the 14 day and let it sit for 3 days then racked to secondary and dry hopped again with the same amount as the first. I then crashed it for 24 hrs and kegged and kept it at 32 for 7 days while carbonating. I did use 100% RO and the salt and PH adjustments as mentioned in the previous post.
What i would do differently next time is Mash at 148F and attempt to get it a bit lower in FG to 1.012 along with pushing the Sulfate up to 250ppm. At 8 weeks out it is really tasty i was rushing it at 5 weeks and it was just a bit to "harsh"/astringent on the finish now it is $. Would love your feedback.

Recipe: Union Jack
Brewer: Quattlebaum
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.22 gal
Post Boil Volume: 8.32 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.50 gal
Estimated OG: 1.066 SG
Estimated Color: 5.5 SRM
Estimated IBU: 65.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 96.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
13 lbs 5.6 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain                         87.6 %       
15.0 oz               Munich Malt - 10L (10.0 SRM)             Grain                             6.2 %         
7.6 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain                               3.1 %         
7.6 oz                Caramalt (Simpsons) (35.0 SRM)           Grain                           3.1 %         
0.40 oz               Magnum [13.00 %] - First Wort 60.0 min   Hop                        12.7 IBUs     
0.25 oz               Warrior [16.70 %] - First Wort 60.0 min  Hop                           10.2 IBUs     
0.20 oz               Columbus (Tomahawk) [13.70 %] - First Wort 60min Hop            6.7 IBUs     
1.00 oz               Cascade [7.20 %] - Boil 30.0 min         Hop                              12.3 IBUs     
1.30 oz               Centennial [9.20 %] - Boil 15.0 min      Hop                             13.2 IBUs     
1.30 oz               Centennial [9.20 %] - Steep/Whirlpool  15min Hop                    6.6 IBUs     
1.00 oz               Cascade [7.20 %] - Steep/Whirlpool     15min Hop                    4.0 IBUs   
   
1.0 pkg               London Ale Yeast (Wyeast Labs #1028) Appropriate starter. 
         -             
1.00 oz               Cascade [7.20 %] - Dry Hop 3.0 Days      Hop              0.0 IBUs     
1.00 oz               Centennial [9.20 %] - Dry Hop 3.0 Days   Hop              0.0 IBUs     
0.25 oz               Amarillo Gold [10.30 %] - Dry Hop 3.0 Da Hop              0.0 IBUs     
0.25 oz               Simcoe [12.20 %] - Dry Hop 3.0 Days      Hop               0.0 IBUs     


Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 15 lbs 3.8 oz
----------------------------
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: Fly sparge with 4.38 gal water at 168.0 F
Notes:
------
After 3 days dry hop at 68 rack and dry hop again with the same amount for 3 days.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

135
Beer Recipes / Re: Union Jack
« on: December 16, 2014, 09:30:14 PM »

Yum. Union Jack is a great beer. I am interested to see how your comparisons come out. Ever seen a clone for Pale 31?



Turned out really close. Really hard because the freshest bottle I could find was 8 months old:( and it was oxidized. commercial is on the left. Mine is only 2 months old and could be a bit "drier" in my eyes maybe push it down to 1.012 and bump the sul up. I think the commercial hops and malt have dropped out :(. I wish I could have/find a more fresh version but by all mean the "clone" is really tasty


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