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Topics - jtconrad74

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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
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

3
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)

4
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. 

5
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.

6
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? 

7
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


8
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. 

9
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?

10
All Grain Brewing / Water PH
« on: April 26, 2011, 08:05:38 PM »
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!

11
All Grain Brewing / Kettle question
« on: March 29, 2011, 05:36:02 PM »
I've got the money to purchase a decent gravity system with three 60 quart stainless kettles and a pump.  My question is, how do you control the mash tun heat without a cooler?  Can you have a flame under the mash?  I know, I have much to learn, but I have been brewing with a cooler set up for about a year and couldn't really find info on how it all works with an all kettle or keggle system.  Thanks for the schooling:)

12
Ingredients / Local Cascade Hops
« on: March 22, 2011, 02:14:23 PM »
Hey everyone!  I'm going to brew up an American Brown Ale and am going to use some locally grown hops here in Nebraska.  They are whole hops and I have never used them before.  Do you still weigh them out per oz like you would pellet hops?  Is there anything I need to know or do before adding them?

13
Beer Recipes / IPA recipe help
« on: March 22, 2011, 07:28:13 AM »
I brewed this up a few weeks ago and have it bottled, and it tastes fantastic.  I used grain and hops that I had "lying around" so I wasn't sure what class of IPA it might fall into.  All i knew is that I wanted a more robust IPA for lack of a better term.  I want to enter into a local contest so any help would be appreciated.  Here is the recipe.

10lbs Weyerman Light Munich 6.5L
8oz Domestic Dark Munich 20L
4oz Weyerman Caramunich II 55L
1lb Crystal Malt Briess 20L
4oz Crystal Malt Briess 40L

1oz Columbus Hops 14% 60min
1oz Chinook Hops 11.5% 40min
1oz Centennial Hops 9% 30min
1oz Willamette Hops 5.8% 15min
1oz Liberty Hops 4.3% 5min
1oz Saaz Hops 4% Dry Hopped

Mashed at 152 degrees for 1 hour
7 days primary fermentation
7 days seconday fermentation with dry hops
White Labs California Ale Yeast WL001




14
General Homebrew Discussion / 5 gallon sanitizing bucket
« on: October 21, 2010, 11:09:37 AM »
For sanitizing funnels, spoons...etc.  Can I just use a regular plastic 5 gallon bucket, or should I still use a food grade one?

15
General Homebrew Discussion / Broken bucket lid while fermenting
« on: June 15, 2010, 07:39:32 AM »
Hey everyone!  Long story short, I had 5 gallons fermenting in a bucket in my basement and my wife (who is now recovering in the ICU from the incident - haha, just kidding) unfortunately didn't turn the light on in the room and set a heavy box right on top of the bucket and the airlock.  The airlock bent over and it cracked the lid by the airlock hole.  I didn't see it till last night, so it had been that way for about 4 days.  Is the beer ruined because oxygen got in there or should I try to keg it?  The crack was about 1 inch long from where the airlock hole is.  The beer is just a simple American light ale.

Any advice will be appreciated!

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