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Topics - roguejim

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16
Equipment and Software / Promash help needed...Evaporation rate
« on: August 13, 2012, 03:06:05 AM »
I can't seem to change the Evaporation Rate.  I've been in the System Settings, but can't seem to figure it out.  I want the Evaporation Rate to be 2 gallons per hour.  This is how it currently looks:

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    8.24    Gal
Pre-Boil Gravity:      1.048    SG          11.87  Plato



17
Equipment and Software / 7 micron filter system
« on: August 10, 2012, 05:05:19 PM »
I've listened to Tasty McDole discuss his 7 micron filter system, and his reasons for using it.  Without getting into the pros and cons of such a system, who on this forum uses one?  Where did you buy it?

18
All Grain Brewing / Decocting a Pils
« on: July 21, 2012, 01:53:50 AM »
I copied and saved Gordon's instructions for decocting a hefe in another thread, so I'm hoping he might help me out here, or anyone else for that matter.  I'd just like to know what the standard decoction temps/rests are for a German pils.  A Google search for "decocting a pils" resulted in mainly Bohemian pils.  Maybe decocting a German pils is not that common?

19
Commercial Beer Reviews / Roggenbier?
« on: July 21, 2012, 01:49:19 AM »
Are there any commercial roggenbiers available in the U.S.?  I've never had one, but would like to try one, preferably imported.

20
General Homebrew Discussion / 5.2 PH Mash Stabilizer??
« on: July 19, 2012, 03:19:42 PM »
My LHBS owner swears by this stuff.  Doesn't seem possible that you could have a universal water treatment for all mashes, guaranteed to bring them to 5.2 PH.  What do you guys know about this product?

21
All Grain Brewing / Step Mashing a Hefe...Why?
« on: July 17, 2012, 01:50:48 PM »
In Jamil/Palmer's Classic Styles book, there is a hefe recipe that uses a single infusion mash. Is this the best way to go for a hefe? I'm not looking for the easiest way, but the best. I wonder if there have been any triangle tests comparing hefes brewed with single infusion, step mashes, and decoction...

In reality, I think I would consider a step mash if I was convinced that it would produce a better hefe.  Not ready for decoction, yet...I did a search and found this below.  Are all these steps of equal importance?  And, how long for each step?

"...The flavor benefits from ferulic acid formation at the 95-113F temp range, which promotes the banana/clove characteristic in the yeast profile (and it also helps lower pH for the mash as well as providing a tartness in the finish).  A 122F-131F step helps break proteins down to shorter chains for better head formation and retention. A beta rest (140s) helps develop fermentables and a 154F rest will provide dextrins and mouth feel..."

22
Commercial Beer Reviews / Monk's Cafe Flemish Sour Ale
« on: July 01, 2012, 03:25:15 PM »
I wouldn't know a good Belgian ale from a mediocre one, so maybe one of the resident Belgian devotees can rate this beer for me?  How does it rate in terms of the style it represents?  Sitting by the Rogue River in the shade on a sunny, 80F degree day...it's tasting good.  Now sure how many sours my palate could take though.

23
Equipment and Software / What pH meter do you use?
« on: June 28, 2012, 01:07:00 PM »
I've read Kai's article on buying a pH meter.  I'm definitely in the "under $100 club".  I intend to use it for mash and kettle pH testing.  What pH meter do you have, or recommend for my purposes?  Thanks.

24
Beer Recipes / Longbrook IPA NHC07...IBUs?
« on: June 25, 2012, 11:30:03 AM »
Does anyone happen to know the IBUs for this winning IPA?

http://wiki.homebrewersassociation.org/LongbrookIPA

25
General Homebrew Discussion / Hop Matter...Hop Astringency
« on: June 24, 2012, 02:14:43 AM »
Just recently I've been having some problems with hop astringency in my IPAs. At first I thought it was the Columbus hops themselves, but now I'm thinking it's more of an issue of hop quantity rather than variety. I Googled "hop astringency" and came across a Q and A from BYO's Dear Mr. Wizard.
http://www.byo.com/stories/wizard/article/section/121-mr-wizard/1129-mash-temperatures-a-hop-astringency-mr-wizard

The Wizard's answer included the statements below:
"Hops contain bittering acids, aromatic oils and plant matter. It is the plant matter that imparts this potentially unpleasant flavor. If the quantity of plant matter added to the beer is reduced, so is the astringency in the finished product."

So, my question is how some guys are brewing "hop bomb IPAs", but with little or no astringency? The hop quantities are huge.



26
All Grain Brewing / NHC Second Rounders...Batch or Fly Sparge?
« on: June 19, 2012, 11:34:23 AM »
Just curious as to what sparge method you used to reach the NHC second round.  It might interesting to note what style you brewed.  If you used some "hybrid" method, how about giving a brief description.

27
General Homebrew Discussion / Kegged APA/IPA...Prime condition?
« on: June 15, 2012, 01:22:03 PM »
In general, how long after kegging before your APA/IPA is at its peak? 

28
Commercial Beer Reviews / Widmer Shaddock IPA
« on: June 14, 2012, 11:56:24 PM »
I had one out of a bottle recently, and was shocked at how dry it came across with the bitter grapefruit peel.  It sounds like Widmer took their X-114 and added the grapefruit peel to it.  I thought the Citra profile was almost totally lost in the grapefruit.  All in all, a rather odd IPA to me.

29
Beer Recipes / Theakston's Old Peculier
« on: June 11, 2012, 05:28:52 PM »
Anyone have a clone recipe?  I recall years ago Dan Listermann swearing by Munton's Gold dry yeast as the perfect yeast for Old Peculier...

30
So I got my stir plates working.  Time to use them.  My yeast, unfortunately, isn't the freshest.  The WY2206 is dated 4-24-12.  The WY2278 is dated 2-01-12.  (The yeast calculator indicates only 13% yeast cell viability in the WY2278!)  Anyway, how long will a 1.5L starter take to ferment out before I step it up?

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