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Topics - DrewG

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Kegging and Bottling / Building a kegerator
« on: September 17, 2012, 05:14:18 PM »
I've got a fridge with 2 kegs in it already, so i figure I might as well turn it into a kegerator seeing as how the GF has pre-approved moving it into the house (shes a beer nerd too).

So, what do I need, what should I watch out for, etc? Any advice greatly appreciated!

All Grain Brewing / Grain crush and hot/cold break generated
« on: August 29, 2012, 03:28:48 PM »
Is there any relation between crush and the amount of break material generated?

My LHBS has a very fine crush. Which is nice because I get great efficiency with it. But I tend to get loads of hot and cold break, usually the bottom 3 inches of my 10 gallon kettle post chilling. You can whirlpool until you're blue in the face but its too much to get into a cone. Re my process I use whirlfloc at 15 mins, IC typically to 64ish degrees, the attempt a whirpool and let it settle 15 or so minutes before transferring.

Thoughts? I really don't mind SOME break material going into my fermenter, but what I'm getting now is just too much and I don't really want to go to an 8 or 8.5 gallon boil to get 5.5 into my carboys.

Beer Recipes / % of Rye Malt in a Pale Ale?
« on: August 17, 2012, 02:48:07 PM »
I'm just starting to play around with recipe building...I'm thinking about an APA using some rye malt, 2 row Pale and a little crystal 40. I've got some homegrown chinooks that will be ready soon too, and I'd like to incorporate those as a late addition kettle hop, mayhap with cascades or amarillo. Warrior or magnum for bittering.


1.050 OG
35ish IBU
001 or 007

80% Pale
15% Rye
5% Crystal 40

Is that enough Rye? Too much? Will it play well with Chinook, or maybe a Chinook/ Cascade blend?

Thoughts, idears, etc welcome and appreciated.

Kegging and Bottling / Bad gauges?
« on: July 25, 2012, 06:16:49 PM »
I have two kegs carbing up, at 33 F, 8.5 psi. Shooting for 2.5ish volumes. Set them up Sunday night, no shake. Checked the beer Tuesday night and they're both fully carbonated. Seems a bit fast.

My other clue is serving pressure...anything more than 3 psi and the beer is just flying out of the tap. 6' of tubing, maybe a 2' elevation.

So, I'm thinking my gauge is s***e.

General Homebrew Discussion / Headache City
« on: July 24, 2012, 03:49:49 PM »
I go to a brewpub from time to time that has some pretty good beers, one even took an award recently. Thing is, every time I drink there, without fail, I wake up with crushing headaches the next morning. It's a bit of a drive so I limit myself to 3 pints (not even remotely in hangover territory for me) and I'm not the only person who has noticed the headaches. 

I understand fusel alcohols can cause headaches, but I don't detect any solventy, or hot alcohol off flavors. No off flavors of any sort come to think of it.

Any ideas what might cause this?

Beer Recipes / The Strawberry Rhubarb Gauntlet
« on: July 12, 2012, 03:59:45 PM »
Went to the local brewpub last night, and my girlfriend was giving me the business about never making a fruit beer. The brewer was behind the bar, overheard the conversation and piled on. End result, he challenged me to brew a strawberry-rhubarb beer using kolsch for the base.

I've never made a kolsch, or a fruit beer. I could start with the kolsch in BCS, beyond that....

How much fruit and how much rhubarb? When in process? He recommended using frozen, thawing it and then puree in a food processor. Rack on to fruit in secondary.

Anyway, any advice would be GREATLY appreciated.

Kegging and Bottling / dry hopping post carbonation?
« on: July 10, 2012, 02:03:44 PM »
Brewed a best bitter and didn't quite get the hop flavor I was after (shooting for something like Goose Island's Honkers Ale with Styrian Goldings) and I thought I'd throw an ounce, maybe an ounce and half in the keg for dry hopping. I've never dry hopped in the keg and the beer is already carbonated. Am I going to run into any issues if I do? Foaming perhaps? I was thinking I'd let it sit 4 days or so and then bottle it.

General Homebrew Discussion / Dealing with trub
« on: July 02, 2012, 05:18:44 PM »
I try hard not to transfer a lot into my fermentors, but it seems like I always have to rack at least a gallon of wort that is loaded with break material. I chill (IC) down to 62ish degrees, remove any hop sacks, whirlpool for a minute or so, throw the lid back on and let it sit 20-30 minutes. I never get a "trub cone". All the break material settles but it's a solid 2 gallon layer. I've even tried upping my boil volume.

Any ideas on what I'm doing wrong?

I normally mash with 1.5 quarts per pound of grain. I calculate my strike water temp using the equation in Palmers book for a preheated tun:

tw= (.2/water to grist ratio) (target mash temp - grain temp) + target mash temp.

I batch sparge, and from what I understand I will have my best efficiency if my first and second runnings are an equal volume. Depending on the total grain in my recipe, which changes all the time, I get different runoffs every batch. For instance, I'm brewing today and my total grain bill is 11 pounds, adding in my dead space and grain absorption my strike water will be 6.5 gallons, giving me a 1st runnings volume of 4.5 gallons, then I'd sparge with 3 gallons to get my 7.5 desired preboil volume.

My question is this:
Can I just adjust (reduce in this case) my grist/water ratio to make my  first runnings 3.75 gallons? How will different ratios effect my beer? My ultimate goal is to get consistent efficiency batch to batch, will my extraction be all over the place if I change up the grist/water all the time?

Yeast and Fermentation / 87.9% apparent attenuation...
« on: June 18, 2012, 12:21:12 PM »
with 001. Started at 1.052, finished at 1.006. Mashed an APA at 152. 3 week primary, dry hopped after 2. Normal vigorous 001 ferment. Tasted good at kegging, no off flavors I can detect, albeit a bit boozy tasting, but I find that most of my beers have that flavor when they are green.

I've never had one finish that low. Anything I should worry about?

Yeast and Fermentation / higher mash temp w/007 to mimic 002?
« on: June 14, 2012, 06:43:11 PM »
I'm brewing a Special Bitter this weekend, recipe calls for 002, approx 70% attenuation, but I have a vial of 007 laying around I need to use. My question is should I mash higher (recommended is 152), say 156 or 158 to drop the attenuation a bit to account for the 007? Does that make any sense or am I messing around with the body and not going to end up with the beer I want?

All Grain Brewing / RO water adjustments for Special Bitter
« on: June 14, 2012, 06:14:06 PM »
I was planning on using the adjustments in Gordon Strong's book to do this but I left it at the house and need to pick up salts etc from my LHBS on my way home. Can anyone tell me what I need to add to my RO mash water per gallon for the following grist:

9.5 lbs Maris otter
.5 lbs Aromatic (20L)
.5 lbs Crystal 120
.25 lbs Special Roast (50L)

mash at 1.5 qts per pd, so 16 quarts, 4 quarts deadspace, 5 qts to grain loss...25 quarts mash water.

Thanks in advance

Beer Recipes / Mike McDole's APA
« on: May 23, 2012, 02:27:41 PM »
Does anyone have this recipe? The Beer Dujour site seems to be down.


Yeast and Fermentation / WLP007
« on: May 23, 2012, 02:18:13 PM »
What a chunky, funky beast that stuff is. Wowsers McTavish.

Going Pro / Typical brewers salary?
« on: May 23, 2012, 01:21:16 PM »
For a brewpub?

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