Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - thebigbaker

Pages: 1 ... 36 37 [38] 39 40 ... 49
556
That's awesome!  Which brewery and when will it be on tap?

557
All Grain Brewing / Re: Pitching temperature hefe
« on: July 23, 2012, 12:00:04 PM »
I cool my wort down to 60 -62 then pitch my 3068.  I usually smack my 3068 a couple of hours before pitching it and just let is sit at room temp.  I've never put in in a fridge after smacking it, so not sure what that would do to it. 

I ferment 3068 at 64 - 66 degrees and get a good balance of flavors.  I brew 3 gallon batches and don't do a starter and according to Mr. Malty I don't need a starter or I'm just barely under pitching. 

558
All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen
« on: July 23, 2012, 11:49:57 AM »
I plan on batch sparging as I am trying to keep it as simple as possible. I try and keep good notes for brewing with extract and will do so with all grain. Hoping for a smooth brewday but am aware some problems are likely to arise.

When I started my all grain adventures, I decided to keep it simple and batch sparge.  I still batch sparge and really don't have any plans of changing in the near future.  Some advice I recivied on this board in terms of water volumes is to take the amount of your initial runnings and subtract that from your desired pre-boil volume.  The result will give you the volume needed to sparge with.

As for mash temp, it may take a few times to figure out what your strike water temp. should be.  My first time, after adding strike water to the cooler, let it sit to warm up the cooler and stirred in my grains, I was well under my mash temp and had to add more water to get the temp up.  After a few brews and some good notes, I figured out what temp I need the strike water to get to my mash temp.  For example, to get a mash temp of 152 - 154, I needed to heat up my strike water to 180. 

I'm sure your brew day will go well and looking forward to your results.

559
Equipment and Software / Re: Hop spider design
« on: July 18, 2012, 08:16:17 AM »
The hop spider bags are no harder to clean than the hop sacks, especially if you had multiple hop additions.  My hanging hop filter is simple and easy and really makes brewing with pellet hops much easier.  I haven't tried weighing down the bag, so I may give that a shot next time to see if it makes any difference in the final product.

560
All Grain Brewing / Re: Step Mashing a Hefe...Why?
« on: July 18, 2012, 06:00:55 AM »
I've done several Hefe brews with batch sparge/single infusion method and they have all turned out great.  My brew set up doesn't allow me to do step mash easily, so I've never attempted to do so.  Interested to hear if a step mash does make a significant difference in a Hefe.

561
All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen
« on: July 16, 2012, 12:43:18 PM »
Congrats on moving to all grain.  Recipe looks good and simple, which most Hefe recipes are.  I haven't used WLP 300 for any of my Hefe brews, so I can't really comment on that, but I (and my wife) really like Wyeast 3068 for our Hefes. 

562
General Homebrew Discussion / Re: Krausen
« on: July 15, 2012, 03:32:18 PM »
I was gonna rack to the secondary because I read in the latest zymurgy that the yeast and trub extract a fair bit of the hop oils.  Any comment?

My understanding of that article is that when the yeast and trub drop out of suspension, the drag hop oils out with them, which is why it is recommended to wait until fermentation is finished, and the yeast have dropped out before dry hopping. I dry hop in primary all the time, and I have seen no issues.

+1  I've always dry hopped in "primary" and have yet racked to a secondary to dry hop, so I couldn't honestly say whether racking to a secondary to dry hop is better.  I will say that my dry hopped beers have  turned out great w/ great hop aroma.  Maybe someone else has dry hopped both in primary and secondary and can let us know of any difference.

563
The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 03:26:05 PM »
I hope to never be that guy, but I just may be "that guy that asks 1,000 questions." 

564
General Homebrew Discussion / Re: Krausen
« on: July 14, 2012, 01:42:59 PM »
Another vote for dry hop in primary.  Just open her up and drop the pellets right in.  I usually wait about two weeks, then dry hop for 7-10 days and rack to keg. 

565
General Homebrew Discussion / Spent Coconut/ Fruit
« on: July 14, 2012, 08:56:25 AM »
So I just racked my coconut milk stout to the keg and this time I fermented in a bucket and put my coconut in a sanatized bag to keep the coconut from clogging my siphon and getting into the keg.  So I was thinking of what I could do with the "spent" coconut...well, that was until I tasted it.  Let's just say my wife got a good laugh at my reaction as I tasted the coconut.  So, just out of curiosity, what do the rest of you do w/ any fruit, coconut, etc... that you've added to the fermenter?  After tasting the coconut, I can only imagine that you just throw it away, but I've been surprised at what homebrewers can come up with!

566
Beer Travel / Re: thirsty in San Diego
« on: July 13, 2012, 09:49:14 AM »
http://beermapping.com/maps/citymaps.php?m=sandiego#lat=32.714438596190945&lng=-117.14592933654785&z=3

It is not a complete list but it should help you find something.

Nice, really could have used this when I was in SD.  Never seen this site before and now it's a bookmark in Google Chrome, my iPhone and iPad!

567
Beer Travel / Re: thirsty in San Diego
« on: July 13, 2012, 09:37:02 AM »
I was in SD last year and stayed @ the Holiday Inn on the Bay over by the Midway.  That was a short walking distance to Karl Strauss, which we went to a couple of times during our week long stay.  Good beer and good food.  From where you are staying, you can take the light rail to the Coaster Santa Fe station and walk two blocks to Karl Stauss. 

568
Events / Re: Brewing on the Ones Talk courtesy of Northern Brewer
« on: July 12, 2012, 06:34:54 PM »
Great presentation Drew!  Wish I could have been there to taste the beer.  I've been brewing since October, and in life, I generally try to keep things simple.  I've adopted that to my brewing just so that I can get a feel for the process and also so that I can taste any changes that I make to my recipes.  It's really allowed me to also grasp what certain malts and hops do for the beer. 

I remember around January speaking w/ another homebrewer at a local brew competition (which I took 3rd in the "yellow beer" category) and he was showing me his Hefe recipe and it had about 4-5 different grains, 4 different hop additions and a dry hop.  Here I was with my simple wheat/pilsner bill w/ one dose of Hallertauer @ 60 min for my Hefe.  At that moment I felt that maybe I'm not putting enough effort into my recipes, but I continued to keep my recipes fairly simple.  So your presentation has given me a little reinforcement that maybe I'm doing alright w/ my brews by keeping them simple...although I do have a coconut milk stout that has rather large grain bill.  Every now and then it is fun to play mad scientist!  Also, it is amazing how a "simple" recipe can taste complex.

569
General Homebrew Discussion / Re: optimal dry hop temperature?
« on: July 09, 2012, 07:12:36 AM »
I ferment my ales around 62 degrees.  After about a week, after active fermentation, I allow the temp to come up around 68 for the remainder of fermentation.  So anytime I dry hop, the beer has been 68 degrees or so.  I've always thought of timing when it came to dry hopping, never temp, so it will be interesting what everyone else has to say.

570
General Homebrew Discussion / Re: Imperial Bourbon Stout
« on: July 08, 2012, 09:35:06 AM »
Not sure what I was thinking asking should I brew my own...of course I should brew my own!

If you decide to brew my recipe, I'd advise you not to age it much.  I prefer it when it's not much more than a couple months old.


Sent from my iPad using Tapatalk HD

Thanks Denny.  I saw that you mentioned  it didn't benefit from extended aging in Zymurgy, which is good because I'm not the most patient person!  What would you say is a minimum amount of time for when the beer is ready?  I let most of my ales ferment 3-4 weeks before I keg.  I set the keg to serving psi and let it sit for about a week before I start enjoying them, so a total of 4-5 wks w/ my ales.  This will be the first big gravity beer that I will be brewing.  Thanks!

Pages: 1 ... 36 37 [38] 39 40 ... 49