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Topics - hospter81

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1
Equipment and Software / wort chiller recommendation for a 1 bbl system
« on: November 04, 2013, 07:28:44 PM »
Hello! i've been using a therminator for a while but it takes a lot of time (one hour) to chill 33 gals from 200 to 72F... im looking for a dudadiesel. What size do you recommend me for that size? i was thinking in a 23-40 or a 32-40

I dont use any pump in the process (and i know this is maybe a silly question) but can i use one before the wort chiller in order to increase the flow and be more efficient?

Thanks!

2
Beer Recipes / how much munich in a porter?
« on: October 15, 2013, 02:52:19 PM »
Hi! i been brewing my porter for several batches but i feel it needs more maltyness...and i want to boost up the munich malt, here is my malt bill:

55% 2 row briess malt
25% munich 10L briess malt
5% c-40 malt
3% c-120 malt
8% chocolate malt
4% black patent malt

In past batches i used to mash up to 69% of 2 row and 11% of munich, what do you think?... my OG is 1052 and im trying to give a good body mashing at 160F and a good maltyness with that 25% of munich...i ferment at 65 with US05 for a clean flavor. For hops i use magnum at FWH and 60 minutes to achieve 35 IBUS

Any comments, tips, changes you would do? thanks!

3
Kegging and Bottling / cold crash question
« on: October 07, 2013, 12:06:21 PM »
Hi! is there a big difference if i cold crash at 35ºF instead of 32ºF to precipitate all the yeast, proteins and quit the cold haze? what is the recommended time to do it?

thanks!

4
All Grain Brewing / black ipa and bruns water spreadsheet
« on: October 07, 2013, 08:51:03 AM »
Hi! i want to do a wookey jack clone from firestone walker, i have build all my recipe but dont know how to approach this on the bruns water spreadsheet. Can i use the pale ale profile to enhance the hops? o do i need to use the black hoppy profile?

I have tasted that beer and for me it is very balanced, but i dont know if the black balanced profile could fit with this beer...what do you think? what profile would you use?

thanks!

5
Yeast and Fermentation / which dry yeast strain do you prefer?
« on: August 12, 2013, 11:34:57 AM »
Hi! just wondering which strain do you prefer for american styles and why? us05 or bry-97?

thanks!

6
General Homebrew Discussion / dry hops on IPL
« on: August 02, 2013, 03:16:36 PM »
I've recently tasted the fathom IPL from ballast point. It just blow my mind! But i'm intrigued on when to add a dry hop on lagers? It is supposed that dry hop efficiency improves at 68F. Lager fermentations can't afford that temperatures unless when performing the diacetyl rest and just for a little time. After that is just cold maduration....so...at what time is good to do the dry hops?

thanks for your comments

7
Ingredients / maris otter flavor?
« on: July 23, 2013, 02:38:42 PM »
Hi! I am  intrigued about how beers like yeti imperial stout and the greenflash ryepa aniversary beer (for example) have a pleasant, smooth and delicious sweet malty start and then a big punch of hoppy flavor and bitterness at the end, i havent used maris otter malt and also dont know how it taste. But, am i correct if those beers, specially yeti uses that base malt to produce those flavors? what else can be? I made my beers with only american 2row and seldom pale ale but obviously dont have the same flavor as those beers.

Thanks for your comments

8
Kegging and Bottling / clarification methods
« on: July 20, 2013, 07:32:18 AM »
Hello, just wonder to know which clarification methods do you use. I know that time and cold storage is the best way to do it, but when i am in a hurry i use to filter my beer with a 1 micron polydepth filter at 32F with great results.

Last week i talked with a friend that has been brewing for at least 15 years (a lot!) and he told me how he use to clarify his beer:

After fermentation is complete incluiding diacetyl rest he removes all of the yeast from the fermenter and chill it to 32F for about 48 hours to create chill haze. Then he stop chilling and return naturally the beer to fermentation temperature (68F) and inmediately returns to 32F for another 24 or 48 hours to precipitate all the proteins and haze the beer created.

He says that beer stays clear and saves a lot of money and time in filters. Has anyone tried this method? By the way my friend's beer is awesome and VERY clear

thanks for your comments!

9
General Homebrew Discussion / BJCP category doubt
« on: July 19, 2013, 10:30:42 AM »
Hello! i brewed an small version of the red velvet (http://wiki.homebrewersassociation.org/RedVelvet) I lowered the OG and the IBU following the same recipe trying to fit it as an american amber ale with rye. It has all the elements of an AAA...OG 1060, 40 IBU and great color. i am going to enter this brew to a BJCP competition but i dont really know if it fits totally into a american amber ale category (10B) because of the dryhops and rye flavor or do i need to enter on the specialty beer category 23A as a red rye ale. What would you do?

thanks!

10
Yeast and Fermentation / yeast under pressure
« on: July 18, 2013, 02:43:31 PM »
Hi! yesterday i did an APA batch using US05 everything pretty nice, dump my rehidrated yeast on a SS conical fermentor at 4 pm.

The problem is that my blow off tube has a valve to prevent oxidation when i transfer my green beer to another vessel.

I checked fermentation today at 3 pm and there wasnt any sign of bubbles. I checked the valve and it was closed. So all the CO2 where inside the fermentor. I am worried of possible change in flavor or poor yeast activity because of being in pressure with all that CO2 for several hours (23). Is that possible? thanks for your answers. The beer now is fermenting at positive rate and flavor at now is good enough.

By the way, is an APA initially fermented at 60 and raised to 64F

thanks again!

11
General Homebrew Discussion / possible contamination?
« on: July 04, 2013, 11:15:22 AM »
Hello, recently i did a batch of flanders red with a lot of oak and lacto character. It was madurated on a sanke keg and last weekend i served that beer on tap.

Now i am very aware about possible contaminations. I washed sanke couplers, beer lines, picnic taps and everything that touch that batch of beer with caustic soda, nitric acid, and satinized with peracetic acid. I know that proffesionals always says to keep separated funky from normal batches to prevent weird stuff.

Do you thing there are no really possibilities of contamination if i really keep my things clean? i know im playing with fire

Thanks!

12
Beer Recipes / red velvet hop bill
« on: June 27, 2013, 07:58:20 PM »
Hello, trying to replicate the red velvet recipe on http://wiki.homebrewersassociation.org/RedVelvet it says it has 66 IBUS, but if i use any ibu calculator on the web (i.e brewersfriend) it gives me something between 80-110 IBUS... is that correct?

Can anybody help me?

13
Beer Recipes / red velvet
« on: June 11, 2013, 07:41:31 PM »
Hello, im trying to do the recipe posted on the wiki..(http://wiki.homebrewersassociation.org/RedVelvet) im trying to do a low gravity red velvet...something near 1.060 and 45 IBUS...any suggestion to modify on the grain bill?

Another think is about salts concentration. Im a little aware about 101 ppm chloride and 208 ppm sulfate. That combination produce harshness to the beer, am i wrong?

thanks for your comments :D

14
All Grain Brewing / Bru'n water spreadsheet
« on: June 10, 2013, 03:25:32 PM »
Hello. On the water adjustment sheet, i cannot modificate any user custom water profile, do you know how? or do i need to buy the full version?

thanks!

15
Beer Recipes / founders red rye PA
« on: June 01, 2013, 07:37:00 AM »
Hi! Does anybody knows a good recipe and wants to share it?

Thanks guys!

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