Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jtconrad74

Pages: [1] 2 3
1
Ingredients / Additions to a basic APA
« on: March 01, 2012, 10:59:45 AM »
Any good ideas to "spice" up a basic APA recipe?  I'm doing an APA with some 2 row, crystal 10 and 20, with a little bit of munich.  Cascade hops.  Looking for ideas using wood chips, different spices....etc. to make something totally drinkable but in the specialty category.

2
Equipment and Software / Re: Temp control ideas
« on: February 13, 2012, 11:58:53 AM »
Is it possible to by a temp controller and a ferm wrap, set the fridge at it's highest temp setting (45 degrees for example) then just have the ferm wrap turn off and on using the controller?  Or do you have to be able to adjust the fridge temp as well?  I don't really want to spend the money on a dual stage controller.

3
All Grain Brewing / Pumpkin spice Ale!
« on: September 01, 2011, 12:14:37 PM »
Hey guys! I'm going to try my hand at a Pumpkin Spice Ale today or tomorrow. Needing some input! I want to do everything during the mashing and boil. I don't want to add spices to the fermentor and all that. Here is what I have, let me know what you think.

8lbs Maris Otter
.5 lbs crystal 120
.5 lbs crystal 40
.25 lbs aromatic
.25 lbs vienna
1 or maybe 2 cans of pumpkin
(this all in the mash)

Kent Goldings 1oz for 60 min

1/2 tsp cinnamon 1min
1/4 tsp ginger 1 min
1/8 tsp nutmeg 1 min
1/8 tsp allspice 1 min
(all 1 min left in the boil or at flame out)

Wyeast 1968 London Ale ESB

4
Ingredients / Re: American Amber Ale advice
« on: June 14, 2011, 06:41:28 PM »
This is what I was going to try for this.  It's actually for a category 23 (experimental)  let me know what you think?  It's a pretty "big" beer so i think it might work well for it.

4# american 2 row
2# munich
1.5# vienna
1# victory
.5# caramel 60
.5# caramel 120
.25# special b
1# oat flakes
1# rye flakes
7-8oz of molasses
2oz cascade 7.5
1oz goldings
1oz goldings dry hop
white labs irish ale yeast (starter)
white labs california ale (from vial) thought I'd try to combine some yeast??

5
Ingredients / American Amber Ale advice
« on: June 13, 2011, 12:05:14 PM »
I'm participating in a local brewing event to which the brewery supplies all the ingredients from a short list of options.  I selected some pale 2 row, munich and vienna, and some caramel 60 and 120 to make an American Amber.  My question is, should I go strictly with munich along with the pale 2 row, or still use some vienna?

This is the info we were given to choose from.

 5 lbs of Cargill Pale 2-Row
 5 lbs of Rahr Premium Pilsner
Specialty Malts - CHOOSE 2 lbs of any 2 of the following:
 White Wheat Malt
 Rye Malt
 Maris Otter
 Vienna
 Munich
CHOOSE ½ lb of any 2 of the following:
 Weyerman Acidulated Malt
 Caramel 60
 Caramel 120
 Chocolate Wheat Malt
Hops – Your choice of 2 varieties of the following hops in 2oz bags
OR 4 oz of ONE of these six varieties
 Cascade 7.2% alpha (pellets)
 Tettnang 4.5% alpha (pellets)
 Perle 8.2% alpha (pellets)
 Chinook 12.3% alpha (pellets)
 East Kent Goldings 5% alpha (pellets)

6
Yeast and Fermentation / Saving Yeast
« on: May 16, 2011, 12:25:12 PM »
I'm going to transfer a porter to a secondary soon and I want to reuse the british ale yeast.  I won't brew again for about a week after and wondered if I can just sanitize a 1/2 gallon growler, funnel in the yeast from the fermentor, cap it tight and let it sit in the fridge to be used again?  Let me know if it's that easy, haha!  I'll of course sanitize everything that comes in contact with it.  I'm making an oatmeal stout with roughly the same grain bill so I'm sure it would be decent. 

7
All Grain Brewing / Re: Finally got my water figured out!!
« on: May 15, 2011, 11:50:43 AM »
This is the first time I've tried the 5.2 and the first time I've hit my target, gravities and all.  All my previous beers turned out fine and were really decent, I'm hoping this did the trick though.  I'll make a post when I'm ready to start sipping to let you know!  I tried two beers I've already brewed before so I'm excited to taste the difference.

8
All Grain Brewing / Finally got my water figured out!!
« on: May 15, 2011, 07:54:59 AM »
After quite a few beers brewed, I finally hit my target PH of 5.3 - 5.4 this morning!!  Used some gypsum, 5.2 stabilizer for the strike and lactic acid for the sparge!  Sent in for a water analysis and used the bruin water spreadsheet, it worked well.  Pretty stoked to see how this beer turns out.  It's a Vanilla Porter.

9
Yeast and Fermentation / Re: Reusing a Wyeast American Wheat 1010
« on: May 13, 2011, 09:49:48 AM »
I used cascade and kent goldings hops for my wheat and am going to use the same for this cream ale.  I think it would work out fine flavor-wise.  I guess I'd just like to know the process some of you may have used in a similar manner.  Do I just use the same bucket and pitch right on top, or transfer the yeast to a new bucket?  Probably a matter of preference I guess?  The colors are practically identical so I think that should be fine.

10
Yeast and Fermentation / Reusing a Wyeast American Wheat 1010
« on: May 13, 2011, 09:17:15 AM »
I am bottling a honey wheat beer tonight and then brewing a cream ale in the morning.  Can I just rack the wheat beer out of my fermenting bucket, put the lid back on and then put my newly brewed cream ale in that same bucket to reuse the 1010 after I brew tomorrow morning? 

11
All Grain Brewing / Eastern Nebraska Water!
« on: May 06, 2011, 09:18:22 PM »
Got my water analysys today from Ward Labs in Kearny, NE.  Here it is, any ideas on additions to make my water better?  I use a 5 gallon Igloo cooler "system" for mashing and sparging, boiling in a 40 quart kettle.  I have a cream ale and oatmeal stout on deck for my brews this weekend.

pH 7.3
total disolved solids 385
cations/anions/me/L 6.9 / 6.9

-ppm-
sodium 25
potassium 3
calcium 85
magnesium 18
total hardness 288
nitrate 3.8
sulfate 9
chloride 3
carbonate <1
bicarbonate 366
total alkalinity 300


12
Equipment and Software / Re: All electric brewing system
« on: May 03, 2011, 09:18:26 AM »
Maybe I should have specified semi-affordable - haha!!

13
Equipment and Software / All electric brewing system
« on: May 03, 2011, 06:30:45 AM »
I'm needing some direction on either buying an all grain electic brew system for my basement or building one.  I love brewing in the garage with gas, but our house is just not set up for my hobby.  Our house is good size but garage is small.  We only have enough room for some light storage and the vehicles which is why I'm considering going electric.  I have to lug my kettles and all the equipment up and down the basement stairs - uggh!!

I've got rough in's for a bathroom in our storage area in the basement so I thought I could install one of those utility sinks (and of course a toilet - ha) and a vent to the outside to help with the smell of brewing.  I love it, but the wife doesn't really like the smell - haha!  I can also run wires for 220.

All in all, there seemed to be limited information on all electric systems so any help would be appreciated.  I'd like to just buy a system but if it works out in my favor financially and otherwise, I can totally piece something together and build it myself. 

14
All Grain Brewing / Re: Lactic Acid
« on: April 29, 2011, 08:54:46 AM »
I bought some water testing strips, HTH 6 way test strips to be exact.  My PH reading from the tap read about 7.8-8.4.  What would be a good "addition" to help get the PH down in my mash?  The water is also about 200-300 ppm for total hardness, no chlorine present, 240 ppm total alkalinity and 0 ppm for cyanuric acid.

I don't even know what I just typed - haha, but some advice would be helpful!

15
All Grain Brewing / Lactic Acid
« on: April 29, 2011, 08:52:40 AM »
Is 2 tsp of lactic acid too much for 5 gallons of sparge water?  I'm doing some tests to see how much I need to adjust PH.  I'm just concerned because when I taste the water it of course is acidy!  Will that transfer into the taste of my beer?

Pages: [1] 2 3