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Messages - garc_mall

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451
Extract/Partial Mash Brewing / Re: Well...I drank my first homebrew
« on: December 07, 2012, 10:04:33 AM »
That is the benefit of this forum, there are so many years of experience on here that we can usually troubleshoot problems just by bouncing information off of each other. I know it has been very helpful for me as a new homebrewer.

452
General Homebrew Discussion / Re: The latest thing I am curious about
« on: December 07, 2012, 10:00:08 AM »
Here is my 2 cents.

As long as it is reasonably clear (doesn't need to be crystal clear) get it into bottles. It will take a bit longer to carb than standard strength beers, but 2-3 weeks should be fine. After that, a day or two in the fridge should get it to drop clear.

I don't think ales need to be in the fermenter for longer than 2-3 weeks (depending on flavor, let the beer talk to you). and then 2-3 weeks in the bottle, and you are ready to drink. If you keg, its that much quicker.

AFAIK, pro-brewers get quicker turn-around times (but not by too much) because they have more advanced control, and can push the yeast to finish a bit quicker, cold crash quicker, and dump the yeast before kegging. Talking to a few pro breweries, and they are finishing beers only a couple days faster than I finish a similar beer.

Keep in mind, this is all for ales. I haven't made a lager, and wouldn't know what I am talking about.

453
Kegging and Bottling / Re: 1 step closer!
« on: December 05, 2012, 12:19:23 AM »
looks like I may have found my freezer on craigslist. will call the guy tomorrow and see if is as big as it looks and if it is still available. With some really good luck, I might even be able to convince him to deliver it to me.

454
Extract/Partial Mash Brewing / Re: Well...I drank my first homebrew
« on: December 04, 2012, 09:15:00 AM »
1.010 is not to low for a lightish ale.

Ahh, yup, my brain put another Zero in there.

Does anyone have any idea how much oxidation can play a role based on headspace? I know I want to limit headspace in a secondary, but If it's not mixing, how much headspace is too much?

I.d skip secondary all together unless you have a good reason to do it (adding fruit, possibly dry hopping if you want to use the yeast again, REALLY long bulk aging like months and months at room temp) The smaller the beer the less ideal a secondary is really. A nice light ale is going to be completely ruined by a little oxidation while a big barley wine can actually improve with a little oxidation. That being said I think it's about surface area. so fill your carboy up to the neck and there is less beer/air contact so less oxidation.

This.

I used secondary on my first two batches just so I could clear carboys (1wk primary, 1 wk secondary, 2 wks bottles) so I had enough beer to get me started. now that I brew once every 2-3 weeks, I don't use secondary unless it is spending at least 6 months bulk aging (like my 1.085 Scotch Ale)

455
Kegging and Bottling / 1 step closer!
« on: December 01, 2012, 11:00:39 AM »
I finally got 1 step closer to kegging. I have 3 ball lock kegs that I bought over the summer when I found some available. Today, Morebeer is selling a complete kegging system with used keg for 176 and free shipping, so I pulled the trigger on the system. Next paycheck will be the 14cf chest freezer for kegging and lager ferments. Then I will be (mostly) done with bottling forever!!!

456
General Homebrew Discussion / Re: How long is too long?
« on: November 27, 2012, 07:46:14 PM »
I had a similar go with my scotch ale. I gave it 4-5 months before bottling. I used about 1/4 packet of us-05 for the whole 5 gallons in with the priming sugar. It carbed really well (too well in fact, but that's another story) and that was a 8-10% beer. you don't need much, and it should be fine. I agree with the advice to taste it and see if it needs some more hop aroma. 4-7 days should be fine.

457
General Homebrew Discussion / Re: New to brewing
« on: November 27, 2012, 07:42:25 PM »
Apparently we forgot to give you that tidbit of advice. I usually recommend to new brewers to get a new batch started as soon as the first go into bottles. I did 3 batches my first three weeks, and as long as I maintain a 1 batch per month ratio, I always have some variety to try and always have enough beer even to bring to parties.

458
Our club is doing a "same brew" recipe where we all start with the same recipe and change it up how we want. I am taking the ESB and adding 1lb of home toasted oats for some mouthfeel.

459
All Things Food / Re: Thanksgiving!
« on: November 22, 2012, 09:48:19 AM »
So, I have decided to do roasted Brussel Sprouts with Parmesan and dried cranberries. I feel like it will be a nice side dish.

I will post pictures of my thanksgiving, I want to see some thanksgiving food porn!

460
General Homebrew Discussion / Re: New to brewing
« on: November 16, 2012, 10:02:09 AM »
I have found that my 12oz bottles become carbonated quicker than bombers. If I have a 12oz bottle with a low gravity beer, I can get fully carbed beer within a week. This was most important when I was a new brewer and didn't have the patience to wait.

461
Going Pro / Re: What have I done?
« on: November 16, 2012, 09:54:52 AM »
Congrats Sean! Now everyone is making me travel. At least for Tom and Mic its not too far...

462
All Things Food / Thanksgiving!
« on: November 16, 2012, 09:36:50 AM »
I figured as the most "food-centric" holiday of the year, we should talk about it on the forums.

This year, I plan on inventing my side dish based on what comes out of my CSA box that comes thanksgiving morning. I also plan on trying to convince my mother in law to let me spatchcock her turkey this year. Also probably make homemade cranberry sauce (my in-laws don't know what they are missing).

Beer-wise, I haven't had much time to brew, so I will be bringing my Scotch ale and Dubbel to drink with dinner.

What are your plans for thanksgiving?

463
Beer Recipes / Re: What do you think of this Coffeehouse Porter?
« on: November 08, 2012, 04:52:01 PM »
+1 on the cold steep or "toddy" method. I prefer 24hrs for a cold steep. On my Mocha Mild for NHC, I used cold coffee and an extract of Cocoa Nibs in vodka. I have added espresso in the past, but I didn't find I got as good of flavor. I would be worried about astringency adding beans to the kettle.

464
General Homebrew Discussion / Re: New to brewing
« on: November 06, 2012, 06:41:18 PM »
Unless you can get ingredients truly local, meaning the ingredients are actually produced locally, not just purchased locally, I don't think it matters too much. Fresh is good as euge said, especially for liquid malt extract. If you get liquid yeast shipped, make sure they can keep it cold (some places ship with ice packs for refrigeration), and try to get hops that are vacuum packed. I live in WA, so I can get all local ingredients (Hops, Malt, Yeast) and have in the past, its nice to have very fresh ingredients.

IMO, the best reason to buy from your LHBS is to support local businesses. I also like that I can make up a beer while I am in the store, and sometimes run it by another homebrewer for their taste imagination to "take a sip" of it.

465
Extract/Partial Mash Brewing / Re: Zombie Dust Clone (extract)
« on: November 05, 2012, 07:22:50 PM »
I agree with Morticai, Munich needs to be mashed. It has enough enzymes to convert itself, but I would doubt if you steeped at standard steeping ratio (1gal H2O to 1lb grain) you would have the DP to convert. you probably will need to mini mash this if you want to do the munich. You could also try Munich Malt Extract.

I also think Melanoidin requires mashing, but don't quote me on it.

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