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Messages - Iliff Ave Brewhouse

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All Grain Brewing / Re: measuring efficency
« on: December 06, 2012, 07:15:49 PM »
The buckets that I use are not calibrated over 5 gallons and I normally get a post boil volume of about 5.5 gallons. Efficiency has been bugging me a lot lately. Since I don't get a very accurate post boil volume reading, I have decided to take pre boil gravity readings since I know what my beginning volume is. If I have accurate grain potentials then my efficiency should be pretty accurate.

I can then use the post boil gravity reading to calculate my post boil volume. For instance, a preboil gravity reading was 1.048 for 6.5 gallons but the post boil reading was only 1.052. I ended up with a post boil volume of 6 gallons which seemed about accurate after looking at the level on the bucket. In the past I would have put 1.052 for 5.5 gallons which would have significantly lowered my efficiency.

Is this a decent method to use?

Beer Recipes / Re: First lager!!
« on: November 27, 2012, 09:12:35 PM »

All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 08:45:36 PM »
yeah I would say most of my beer including IPAs are best 6-7 week after brewing. I personally like that the bitterness mellows out a bit in my IPAs. I say this knowing that I probably prefer IPAs that are more balanced and have less bitterness than most. Because of this, the whole "freshness" notion may not apply as much.

All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 08:30:18 PM »
What is everyone's definition of fresh?

I am just curious. I prefer slightly complex and maltier grain bills for my IPAs. It seems to take some time for the flavors to come together. Mine seems to be the best after a month in the keg or bottle although I would assume some of hop character get subdued.

Ingredients / Re: Getting orange!
« on: November 27, 2012, 08:24:46 PM »
Was the pith on the peels when you added them? I have always been advised to stay away from that when adding to the boil. I use orange zest regularly and add with 5 minutes remaining in the boil.

I am curious as to what other have to say about adding actual orange fruit to the fermenter. I have wanted to do this but had the same fear as you. I added juice at the end of a boil once and the beer turned sour after some time though I am not sure if it had to do with this or not.

Yeast and Fermentation / Re: yeast for Shock Top Wheat clone
« on: November 27, 2012, 07:17:54 PM »
I cannot speak to what yeast AnBev uses.

I assumed this beer was created to compete with Molson/Coors' Blue Moon. From what I remember they are very similar but have no real authentic belgian character which is why the masses enjoy it. I think Wyeast American Wheat may be a good idea even though that is not what is used. Also throw in some coriander and orange zest at the end of the boil.

I do an American Wehat with US05, coriander, orange zest and it works great. It is somewhat similar to Blue Moon and Shock Top but a little more crisp 

Equipment and Software / Re: Boil kettle
« on: November 22, 2012, 12:26:13 AM »
I use a 30 qt kettle for 5.5 gallon batches but it is pretty tight. I get a preboil volume of 6.5 gallons but need to watch as it comes up to a boil to ensure it doesn't boil over. You may want to go for a 60 qt kettle though in case you decide to step it up to 10 gallon batches at any point.

Equipment and Software / Re: Boil kettle
« on: November 21, 2012, 10:36:57 PM »
Right now, I used a 30 qt aluminum kettle. I put a sanitized paint strainer bag into my sanitized fermenting bucket. When the wort has cooled to pitching temps in my kettle I dump everything into the bucket. I then pull the bag out letting the wort drain and filter. When I use a lot of hops it can take a bit to get the full batch filtered but has worked great so far.

Sorry...I know this doesn't really apply if you plan to modify the kettle.

All Grain Brewing / Re: bitterness ratio question
« on: November 20, 2012, 07:49:10 PM »
Thanks for your insight.

I am pretty sure it won't end up drier because I have recently moved operation back to my house. When using US05 at my friends we would average about 87% attenuation and at my house I get about 78%. The last time I brewed the beer it finished at 1.009 and I suspecting this one will finish at 1.010/1.011 even with the lower OG.

I understand this will most likely be a different beer but that was to be expected from the beginning. I was purposely trying to drop the ABV but not as much as will probably occur. That was the main reason I was trying to match the bitterness ratio. I was assuming OG and FG would be different from the start so was trying to keep one thing consistent.

All Grain Brewing / Re: bitterness ratio question
« on: November 18, 2012, 06:32:41 PM »
Update: Brewed this yesterday and had my lowest efficiency ever but I don't know why. My IBUs were very close to the original estimate but my bitterness ratio was about .780 compared to .700 due to a lower than desired OG. This one should end up about 5% ABV compared to 5.7% of the original both had about 37 calculated IBUs

Beer Recipes / Re: basic amber ale recipe help
« on: November 16, 2012, 11:33:12 PM »
I thought I would update this as I am making my first tasting notes. It has only been in the bottle a week so it will contine to develop. The basic malt bill is in a post above and keep in mind that this was actually an amber ale with pumpkin, spices, and orange zest. Sorry not very good at making tasting notes...

Appearance: light golden amber. Considered "deep amber" by BJCP. Darker than I originally thought and color is about perfect. Poured aggressively at beginning to get a good head but it dissipated within a couple of minutes leaving thin white remnants. Carbonation seems to be decent for 1 week in bottle.

Aroma: Very subtle spice and interesting caramel notes. Aroma is much more subdued than I was hoping.

Taste: Wow this is an interesting one at this point! Initially very smooth with butterscotch like flavor that quickly transforms to a slight bitter tartness. I wonder if the combo of the orange and the spices somehow gives the perception of butterscotch because the orange seems to be missing although it was very present previously. After a few drinks, the palate adjusts and it's a very tasty yet interesting beer. Although the pumpkin and spices notes don't seem to be immediately perceptible, the impact is undoubtedly there. Starting to get some spiciness perhaps from the cloves/nutmeg. A spicy tingling lingers on the tongue when not tasting for a few minutes.

Mouthfeel: The oats give it a creamy smooth beginning that transforms to almost a biting sensation from the carbonation. I assume this will become tempered with time and not as noticeable. 

Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: November 16, 2012, 05:05:57 PM »
I would be very interested to hear from those who have used this yeast. I use US05 for pretty much everything and love it. The only downside for me is lower than desired flocculaion since I bottle. The Danstar shows medium-high flocculation which would be a good thing. I would also be interested about attenutation. I get right around 78% with US05 normally which is just about perfect for most of the beers I brew.

Beer Recipes / Re: What do you think of this Coffeehouse Porter?
« on: November 15, 2012, 06:50:16 PM »
I agree with using US05 and Magnum over Warrior as your bittering addition.

I think the honey malt and coffee malt are not necessary but that is obviously up to you. I have trouble keeping my porter recipes simple for some reason so I can relate.

Beer Recipes / Re: American Saison
« on: November 15, 2012, 02:11:05 AM »
Thanks for all of the input guys. I think I will stick with the 3711 for my first try. I don't think I have the ability to get the fermenter up to 90 during the winter.

Beer Recipes / Re: American Saison
« on: November 14, 2012, 11:18:16 PM »
I don't have any experience with any Saison yeasts so anything will be a good starting point I suppose. Is 565 the one that takes a while to finish and seems to stop after a couple of days?

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