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Messages - jmcamerlengo

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16
General Homebrew Discussion / Re: Brewing woes (late yeast pitch)
« on: September 12, 2012, 01:00:12 PM »
If your sanitation is good no issue. Ive pitched 36 hours or so after brewing and had no ill effects.

17
Ingredients / Re: Pumpkin
« on: September 12, 2012, 10:31:47 AM »
The pumpkin does contribute some gravity points. I cant remember the exact amount but a google search will get you what you need. As for flavor, I dont notice any flavor from the pumpkin or mouthfeel for that matter. Most of that flavor comes from the pumpkin spices in the boil or at kegging or both. I do use pumpkin in the mash, but mostly just to say I use real pumpkin, but it does contribute some gravity as well.

18
Bavarian Lager makes a great BP fermented around 53 degrees F. SF lager yeast also does a great job around 60-62F. And the oktoberfest blend made an amazing oktoberfest for me, I havent tried it in a BP yet but I imagine it would work very well.

19
Equipment and Software / Re: Chilling
« on: September 06, 2012, 06:09:42 AM »


I have done that in the past with good results but I did wonder if the multiple hot/cool temperature changes that the wort goes through with each cycle might impact the final product.  Any comments?

No issues that ive experience with that. Ive found it to be much more consistent to chill the whole batch.

20
Ingredients / Re: 2012 Czech hops harvest
« on: September 05, 2012, 09:05:07 AM »
Stan also said that Saaz=Tettnanger=Spalt=Lublin as far as DNA testing goes. Terroir is the difference.

yeah, that was a real shocker for me!

And BTW, Fuggles DOES taste like dirt!  ;)

If thats the case then....... mmmm Dirt ;D

21
Equipment and Software / Re: Chilling
« on: September 05, 2012, 08:34:43 AM »
The high speed insert is the dome shaped type of thing that is attached by a wingnut to one of the screens in the rocket.(only the newer versions have it). It was also offered as a free upgrade by Blichmann for those who bought an original one.

And thanks but I cant take credit for it. Tasty McDole gave me the idea!

22
Beer Recipes / Re: porter recipe
« on: September 05, 2012, 07:54:53 AM »
Chinook is pretty agressive for a traditional brown porter, but hey why not? Its your brew.

I also really like some English Brown Malt and or Special Roast in my porters. maybe a half pound to a pound worth total.

Special B may a bit raisin-y for my tastes, but once again try it. it may be to your liking!

23
Yeast and Fermentation / Re: WLP644 Brett B Trois
« on: September 05, 2012, 07:45:29 AM »
I've got a saison going with Brett Trois at the moment. Judging by the smell and the hydrometer sample taste, there's a lot of pineapple going on, and some mild funk.  It's gone from 1.061 down to 1.006 in two weeks at 60 ramping to 75F. I roused it and am heating to 85F for one last week to finish it off.  The other half of the split batch is on wlp568 Belgian saison blend, and was at 1.008 last time I checked.  I'm trying to get another couple of points on each.  But the difference in flavors from just the yeast is pretty stark.

That was what I noticed early on. That pineapple tropical fruitiness slowly evolved into a slight acetic funk over time and after about 2 months was pretty well balanced between the 2.

24
Equipment and Software / Re: Chilling
« on: September 05, 2012, 07:35:57 AM »
I am speaking from experience here. I have a therminator, hop rocket and march pump on my brutus system. I can tell you that your plan will give you nothing but headaches. I tried so many different configurations and I found Mike McDoles system to be the best. Here is what to do.

First, remove the high speed thing inside of your hop rocket if you have one. Just a wing nut holding in place.

The best place for the hop rocket is actually INVERTED upside down directly attached to your boil kettle. I tapped mine directly into my kettle using the 1/2 in connection on the bottom of the rocket connected to a ball valve on the kettle which has a 1/2 piece of copper tubing coming out of it clockwise around the side of the kettle as a pickup tube to avoid trub.

I put a cam lock on the top of the rocket(which is now the bottom) and a small piece of hose connects that to my therminator which sits about a foot below the outlet of the rocket so gravity can work its magic.

The outlet of the therminator is connected to a piece of hose on my march pump. I rotated the head of the march pump so that the inlet is on the bottom and the outlet is on the top(rotate 180 degrees from factory position). I also added a ball valve to the outlet side of the pump.

The outlet of the pump is then connected to the top of my boil kettle to a ball valve which has a 1/2 piece copper tubing going back down into the kettle in a counter clockwise direction around the side of the kettle just above where my final boil volume would be.

This setup allows a couple things.

a. I can sanitize everything in place by simply slowly re-circing the last 20 minutes of the boil through everything.

b. I can whirlpool and chill at the same time

c. I can add hops or rice hulls in a hopsack to filter my batches. I simply re-circ the last 20 minutes as normal, then pump everything out of the rocket, take the lid off when the boil is over and add my hopsack of hops or rice hulls at that point.

d. I can avoid a lot of trub pick up with the pick up tubes. I let things settle for about 10 minutes after cooling and get almost no cold break in my fermenters.

25
Yeast and Fermentation / Re: WLP644 Brett B Trois
« on: September 04, 2012, 12:23:28 PM »
Well I tapped the keg of my Brett Blonde this weekend for my Labor Day party. Keg was kicked in about 3 hours. Everyone loved it. I had a slight lemon like acidity to it, was very refreshing. I could smell some tropical fruit going on as well and just a touch of funk. Was a great experiment to get a true sense of this strain of Brett and it made a very refreshing summer session beer.

26
General Homebrew Discussion / Re: star san and pbw question
« on: August 28, 2012, 01:22:58 PM »
Do not rinse after star san, don't fear the foam!

And as long as the surface is wet, the star san is still keeping the equipment sanitized.

I know not to fear the foam, but I always wonder.  How much foam is OK?  Is there a point where I should begin to fear it?

When I empty a carboy, I can wind up with LOTS of foam left inside.

I like to empty the carboy initially, then put the stopper in and leave it sit for another 10-15 minutes. Most of the foam will turn back into liquid and can then be dumped before filling.

27
Ingredients / Re: Juice vs whole fruit
« on: August 28, 2012, 01:21:40 PM »
Ive had great success with the Puree from brew sites(Oregon, Vitners Harvest). 1 can is good for 5 gallons. No dealing with seeds, worrying about sterilization, freezing or whole fruit taking up carboy space.

Its also not much more expensive(if at all) than buying 4 lbs of blackberries unless you get a nice deal at a farmers market or something like that.

If you have the fruit on hand, Im with the above. Freeze and drop em in.

28
Ingredients / Re: Post your water report
« on: August 23, 2012, 11:33:37 AM »
Brookfield, Ohio

Total Hardness: 108
Calcium: 28
Sulfate: 35
Chloride: 15
Mg: 5

chloramine treated. Not to shabby.

29
Beer Recipes / Re: What's your favorite X-mas beer style/recipe?
« on: August 23, 2012, 11:21:26 AM »
Id actually suggest not boiling it at all. Get a good Grade A amber maple syrup and toss it in the primary after most of fermentation is complete. I do this with a good locally raised organic honey and it comes through really well.

I've never tried maple syrup in beer, but I think Grade B has a stronger flavor (at least on waffles) and would provide a stronger maple flavor in lower amounts. You might need to try a few different grades from different producers and see which one has the best maple flavor.

http://www.vermontmaple.org/grades.php

You are right! My fault on that one.

30
Beer Recipes / Re: What's your favorite X-mas beer style/recipe?
« on: August 23, 2012, 10:11:15 AM »
Last year I did a maple barley wine that didn't have enough maple. there is a hint of maple in it but it was pretty overwhelmed by the malt.

I'm not sure how you can get a strong maple flavor.  I've tried syrup and maple sugar (though never both in one batch) and it's always just a hint.

Perhaps using tons of syrup, but then you have maybe something different from beer.  Or maybe boiling it down to concentrate it?

Id actually suggest not boiling it at all. Get a good Grade A amber maple syrup and toss it in the primary after most of fermentation is complete. I do this with a good locally raised organic honey and it comes through really well.

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