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Messages - BarleynYeast

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The Pub / Re: How low can you go?
« on: January 03, 2011, 06:46:08 AM »
Over the last 30+ years I’ve drank some cheep swill, so long as it had alcohol. Now days I reserve my calories for the best I can get.

Beer Recipes / Re: Scaling Help Needed
« on: November 04, 2010, 04:48:16 PM »
A bbl is 31 gal so start with 496 gal. You can add sugar anytime during boil, just shut of the heat before adding it to prevent scorching. Then stir the wort well to dissolve the sugar and bring back to boil. When you add the sugar will make a difference in hop utilization. (Thicker wort = less hop utilization)
You need the Brewhouse efficiency for this recipe as well as your Brewhouse efficiency before you can scale a recipe. Once you have that you can enter the recipe in a brewing program with 496 gal @ whatever the original efficiency was and then have the program scale it down to 5 gal and your Brewhouse efficiency. I have done this both ways using Brew Smith. Unfortunately recipes from larger brewery are not linier but this method has given me a good starting point in the past.   


Ingredients / Re: Keffir Lime and Lemongrass Berliner Weisse
« on: October 11, 2010, 03:49:24 PM »
You could try making a vodka infusion. (Take your lemon grass and soak it in just enough vodka to cover it. Then after about a week or so pour it though a coffee filter.) Then after the beer is carbonated add the infusions.  I would also keep the infusions separate for better taste control.

I have never tried brewing with lemon grass or kefir lime but this works great for adding spruce tip flavor to beer.  If you keg your beer, just take a 6.4 oz sample (for a 5 gal) and add the infusions a couple of drops at a time until you like the taste. Then multiply times 100 and add to the keg. Also if you don’t like the taste, you’re only out 6 oz of your beer and not 5 gal. 


Equipment and Software / Re: Quick disconnects
« on: September 28, 2010, 02:43:54 AM »
I have been using the More Beer stainless QD, and really like them. There a little pricy but will last for years.

Equipment and Software / Re: PH Meter Selection
« on: September 21, 2010, 09:38:33 PM »
I've been looking at a few through Colorado Scientific -

Specifically, one like this:

But, I'll have to take a look at the buying guide in light of the two examples - thanks!

The pHep5 is the meter that I current own. Its 18 months old and it’s still accurate, only it takes much longer to get a reading, longer to calibrate and needs to be cleaned more often than it did when it was new. I understand this is normal as the electrode gets older. Unfortunately I think I will need to replace my electrode soon.  I have read about forum user with the Milwaukee who are going on 3+ years without changing their electrode. Electrodes are also less expensive for the Milwaukee.

Equipment and Software / Re: PH Meter Selection
« on: September 21, 2010, 09:12:26 PM »
Here's the meter I am planning to purchase real soon.

Milwaukee SM101

Here is the new mw101 for the same price.

Equipment and Software / Re: PH Meter Selection
« on: September 21, 2010, 09:05:29 PM »
I read this article that someone pointed out on a previous thread. The meter that Kai shows in it looks great.
When my electrode on my current meter goes south, I will replace mine with the Milwaukee meter Kai shows in the article. You may also want to look into ph test stripes if you are not brewing often enough to justify the cost of a meter. I have never used them I hear they work pretty well. 

Equipment and Software / Re: Thermometer discrepancies
« on: September 21, 2010, 03:50:46 AM »
I bought one of these glass thermometers with the added thermometer shield to protect it when not in use. I calibrate all my other thermometers to it at mash temp as hokerer recommends. For 5 dollars you can’t beat it.

Yeast and Fermentation / Re: The nuclear (Beano) option
« on: September 18, 2010, 04:33:13 AM »
I used beano on a barley wine (OG 1.108) when it stalled at 1.040. IT worked and took the beer down to 1.025 this was a last resort! I first warmed it up 4 deg f and roused the yeast every day. After 5 days I tried pitching an active starter of very fermentable yeast. (White Labs 001) a week later the beer was still only 1.037 so I crushed up 2 beano tabs, within a week I was at 1.025. I kegged the beer 2 weeks later, kept it cold (39 f max) and tasted it once a month or so for over a year. It had a distinct underling chemical flavor, almost like saccharin? The flavor faded over the year and it became quite drinkable for an 11 percent barley wine. It ended up taking 3 place BIS in our local comp. IMHO, use beano post fermentation only as a last resort and don’t trust that it will ever stop fermenting!


Ingredients / Re: Rum?
« on: September 08, 2010, 06:21:49 AM »
I used black rum and 1.5 oz’s French oak on a 4.2% abv brown porter last year.  Left it on the oak to long and it took over 6 months to mellow out, but it ended up being quite tasty and did very well in competition.

All Grain Brewing / Re: Barley Crusher in today!
« on: August 10, 2010, 09:46:29 PM »
I've had mine for three years now. Dropped it directly on the drive-shaft so there's a slight warp to it but it still grinds like a champ once it gets going. One thing to watch out for is that grain swells and contracts along with the humidity- so periodically you might have to loosen up the gap slightly to get the grain to "bite" and start passing through.

I run it as fast as I can with a drill.

Congrats on the BC I hope you wear that sucker out!

+1      I had the same problem and thought the shaft was slipping on the roller until I looked underneath and saw it just was not puling grain through.

Ingredients / Re: Post your water report
« on: May 31, 2010, 05:59:13 PM »

pH 7.7
Total Dissolved Solids (TDS) Est 627
Sodium, 92 ppm
Potassium,  5.4 ppm
Calcium,  78 ppm
Magnesium, 26 ppm
Nitrate, (As Nitrogen)< 0.7 (SAFE)
Sulfate, 245
Chloride,  95
Total Alkalinity, CaCO3 134

Makes brewing interesting!

General Homebrew Discussion / Re: Random Laws of the brewday #266
« on: May 12, 2010, 09:44:18 PM »
Try using a checklist and a mise en place (that is, set out everything you need in a specific order). I use a Brewsmith brew sheet printout and I place my ingredients out in small Pyrex cups in the order in which they will be used.

I took this idea one step further. Using those $2.00 kitchen timers, I set a timer for every kettle edition. Best $10.00 I ever spent.  ;D

General Homebrew Discussion / Re: Cost Per Batch?
« on: April 06, 2010, 10:24:42 PM »
I brewed 10 Gallons of blond ale for a St Patrick’s day party. I used repitched yeast, hops that where giving to me by the party host. (He is from Yakima and get lots of hops every year for free ;D Lucky me!) So the total cost was $18.00. (Cheapest beer I ever made.)
That’s what I tell my wife and I am sticking to it! Never mind the $5k in brewing equipment over the last 4 years :o

All Grain Brewing / Re: Storing Grain?
« on: November 25, 2009, 06:58:13 AM »
I have been using storage container for dry pet foods for over 3 years and they work great. They have an airtight, spin on lid that will keep out all pests and are also made of food grade, high-impact resistant plastic. The large one will hold a 55 lb bag of grain. Unfortunately they are a little pricey, but made to last.
For smaller quantities try they will fit about 5 lbs of specialty grains.

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