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Messages - greatplainsbrewer

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I've had success following bruunwaters recommendations.

Beer Recipes / Re: Check my recipe please
« on: February 21, 2013, 11:28:46 AM »
Not sure if the hop schedule fits the overall goal.  I'm guessing that you are going for a smooth, slightly sweet, full mouthfeel.  I would look at a small bittering addition with something clean and drop the rest of the hops.  YMMV

All Grain Brewing / Re: My First Batch Sparge
« on: February 17, 2013, 05:57:32 AM »
Check with Denny but I don't think there are problems with not hitting a mash out.  I suspect things will be smoother at about 170F but you will stop the enzymes anyway with the boil.  It will take longer to boil if you sparge cool

Actually I liked it.  Having said that I haven't brewed anything from it rather I used it to check my tweaks to my ipa recipe so this may not be the endorsement you're looking for.  Some of the recipes aren't given in the usual format but if you're familiar with brewing you'll be fine. 

There is quite a bit of historical stuff but to me (history teacher) that stuff is necessary to understand the style.  There are also quite a few modern examples/recipes with some of the "why" explained.

Beer Recipes / Re: Rye IPA Recipe
« on: February 11, 2013, 07:35:18 PM »
Might want to up the rye- not sure you'll taste it at that%.

Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 05:41:43 AM »
Not a cider.  Rather an apple flavored ale/ malt beverage.  Strong apple flavor.  I'm thinking it is targeting hard lemonade drinkers.

All Grain Brewing / Re: Batch Sparging pH
« on: January 29, 2013, 05:46:38 PM »
I'm a batch sparger that uses bruunwater for both the mash and the sparge.  Not sure if the pH is a big deal on the sparge but it is easy to do and some beers I want my sulfates or chlorides in a certain place.  YMMV

Kegging and Bottling / Re: Tap Handles?
« on: December 30, 2012, 05:17:42 PM »
It's a matter of balancing pressure and resistance in the lines.

If you google balance keg lines you'll see several resources for the calculations.

I'd recommend 3/16 lines.

Ingredients / Re: Combination of hops to create an "orange" flavor
« on: December 29, 2012, 03:31:10 PM »
I get quite a bit of orange from NB's surly bitter brewer clone.  IIRC it has a 2.5 oz dry hop with glacier.

General Homebrew Discussion / Re: Chilling wort in the winter
« on: December 24, 2012, 03:21:50 PM »
Not sure i understand the problem.  Don't discharge the water anywhere you don't want ice and drain the hoses using gravity.

I'm in central Neb and look forward to brewing with colder chilling water

Ingredients / Re: Storing HOP Pellets
« on: December 08, 2012, 07:34:20 AM »
Flush the jar with co2 first?  I'm sure some o2 would remain but that will the case for most methods attainable for home brewers.

All Things Food / Re: BBQ Sauces
« on: December 01, 2012, 04:38:42 PM »
As a place to start or refer to I really like this site.

Good source of regional sauce ideas

All Things Food / Re: Kitchen Knives
« on: December 01, 2012, 02:53:10 PM »
Have the Fibrox handled victorinox and really like them.  Might just get the chefs knife and build up from there.

General Homebrew Discussion / Re: Fermentation Temperatures
« on: November 17, 2012, 05:01:49 PM »
Go ahead and warm it up and rouse the yeast.  Not sure what ale yeast you pitched but I would imagine that 50 degrees caused it to floc out.  I wouldn't be optimistic-except maybe about your sanitation but at this point what are you out?

All Grain Brewing / Re: first batch sparge in the morning
« on: September 25, 2012, 02:16:59 PM »
Others will comment but 1.5 qts/lb is about right for me.  I find it easier to avoid dough balls if I add the grain to the water but YMMV.

Have fun

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