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Messages - ccfoo242

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571
I love the smell of krausen in the morning!

 ;D

572
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 09, 2012, 09:31:12 AM »
I made marks on the inside of my kettle starting at 5 gallons. That's what I use now.

How did you mark it? Mine is imprinted every 2 gallons and I want it to show quarter gallon increments. Dremel?

573
Yeast and Fermentation / Re: Yeast advice for a Belgian Blond (18A)
« on: April 09, 2012, 09:25:58 AM »
I used 550 and man that stuff smells awesome! I'm normally a hop huffer but for this one I'm a yeast huffer!  :P

574
General Homebrew Discussion / Re: Today's brewing disaster...
« on: April 09, 2012, 06:18:32 AM »
I was able to get the hose replaced for less than twenty bucks.  Even after you get your new burner, getting the hose replaced will increase your options.

I thought about just replacing the hose but after my last disaster some of the holes were clogged making the flame uneven...it's too bad Home Depot doesn't sell Blichmanns though!  :D


575
General Homebrew Discussion / Re: Today's brewing disaster...
« on: April 08, 2012, 06:50:49 PM »
Could have been dry rot on your regulator hose, too. Time for a banjo cooker or a Blichmann!

Well I picked up one Home Depot had. It's not bad and a third of the price of a Blichmann...but man those are sweet, eh?  You're probably right about dry rot. It's 12 years old and has been kept mostly in a very hot garage that whole time.

576
General Homebrew Discussion / Today's brewing disaster...
« on: April 08, 2012, 03:04:27 PM »
Perhaps there should be a running thread where people can post what disaster they had on their brewing day?

Today mine was setting the propane hose on fire...  ??? Maybe it was just old? The burner was over 10 years old.  I walked away for just a moment (how many stories start like that?) and I hear this scary swishing sound and look back to see flames shooting up from the side of my burner. I cut the gas off. The hose is partially melted.  Good excuse to get a new burner, huh? Which I promptly did. Maybe the beer gods didn't want me brewing today?

577
Beer Recipes / Re: Please critique this pale ale recipe
« on: April 07, 2012, 09:00:24 PM »
Well, thanks for all the suggestions. I bottled this tonight (and a big THANK YOU to richardt for going out of his way to give me the bottle caps I forgot...can't believe I did that!)

Tastes pretty good, not too bitter, smells very citrusy, has a nice orange/copper color, probably a bit more grapefruit flavor that I ultimately want, and may not have enough body, but it should make for a decent session beer.

Here's what the final brewed recipe was:
Recipe: My Pale Ale 1
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.25 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.10 gal
Estimated OG: 1.052 SG, actual was 1.050
Estimated FG: 1.013, actual was 1.012
Estimated Color: 9.5 SRM
Estimated IBU: 38.4 IBUs
Estimated ABV: 5.2%, actual was 5.0%
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10 lbs                Pale Malt (2 Row) US (4.1 SRM)           Grain         1        90.9 %       
8.0 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         2        4.5 %         
8.0 oz                Victory Malt (25.0 SRM)                  Grain         3        4.5 %         
0.500 oz              Magnum [15.20 %] - Boil 60.0 min         Hop           4        24.1 IBUs     
1.00 tsp              Irish Moss (Boil 15.0 mins)              Fining        5        -             
0.250 oz              Centennial [8.70 %] - Boil 15.0 min      Hop           6        3.4 IBUs     
0.250 oz              Citra [13.40 %] - Boil 15.0 min          Hop           7        5.3 IBUs     
0.500 oz              Citra [13.40 %] - Boil 5.0 min           Hop           8        4.2 IBUs     
0.250 oz              Centennial [8.70 %] - Boil 5.0 min       Hop           9        1.4 IBUs     
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         10       -             
1.000 oz              Citra [13.40 %] - Dry Hop 7.0 Days       Hop           11       0.0 IBUs     
0.500 oz              Centennial [8.70 %] - Dry Hop 7.0 Days   Hop           12       0.0 IBUs     


Mash Schedule: My Mash/Sparge
Total Grain Weight: 11 lbs
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.91 gal of water at 170.2 F        155.0 F       60 min       

Sparge: Batch sparge with 3 steps (Drain mash tun, , 2.40gal, 2.40gal) of 168.0 F water
-------------------------------------------------------------------------------------

578
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: April 06, 2012, 03:26:53 PM »
I wouldn't really call what I responded to you via email as the "official word". 8)

Oh, sorry...your response earlier in the thread didn't indicate your affiliation with the BJCP, so when I received an email from you I didn't put 2 and 2 together.

I corrected the post...  :P

579
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: April 06, 2012, 11:48:22 AM »
Well, I see that I was looking at the style guidelines backwards, but its hard not to when you want to "brew to style." Just about every parameter is listed for us so without thinking that the guideline wasn't supposed to be used the way I was that's why I was confused about not seeing actual volume numbers for carbonation. Live and learn!  ;)

580
Great.  One extra question...do I still add gelatin only a few days before bottling or should I go ahead and add it when I start lagering?

581
Can I just dredge up some of the yeast cake or should I just buy a fresh tube and put a measured amount in?

582
Hello all!

I'll be brewing a belgian blond this Sunday and I have a question about fermentation and aging.

Using advice from BCS and Jamil's podcast I'll pitch at 64F then slowly raise the temp over 7 days to 68F.

He then says it should lager for 1 month at 45-50F.

My question is: Do I bottle it and THEN lager it or do I lager it and then bottle it?  I'll be carbonating in the bottles so I was worried that the cold temperature would prevent proper carbonation. I'll have about 5 weeks until May 12th when I'll be entering it in a local competition, so should I let it lager in the primary until a week before the competition and then bottle it and let it carbonate at room temperature?

(I realize this question may actually belong in the bottling section of the forum, but I wasn't sure..soo...)

583
Pre-fermentation, any calculator should give the same result as long as the wort correction factor is the same.

Post-fermentation, there's no comparison. My calculator's right, and everyone else's is wrong. ;D

Hehe, I just noticed who you were...I'm slow that way!  ;D

Yeah, I was using yours for post-fermentation...thanks for the site!

All of my confusion was due to the screwed up value I have in beersmith for the correction factor. Live and learn!

584
I'm making a starter this weekend so I'll use that as an opportunity to double check everything and fix my calibration in beersmith. I'm not sure where I got the numbers I put in there but my correction factor was something like 0.99.  When I put in some values that give me a correction closer to 1.04 then beersmith matches Sean's site for OG.

585
I'm a bit frustrated over differences in ways people convert refractometer readings to specific gravity.

I have a pre-fermentation reading of 12.9 brix which beersmith converted to 1.053 SG.
http://www.fermsoft.com/gravbrix.php lists 12.85 brix as 1.052, so its pretty close to beersmith.

Now I'm trying to use Sean Terril's site to convert a post-ferment brix reading into a final gravity.

I enter:
Original RI (°Bx):   12.9
Final RI (°Bx):   6.4

And it gives me this for results:
Original Gravity:   1.0501 (12.4°P)
Estimated Final Gravity:   1.0118 (3.01°P)
Alcohol by Volume:   4.9% (4% ABW)

Sooo....is 12.9 brix 1.050 or 1.053? I'm confused.   :-[ It looks like he divides the brix number by 1.04 to get degrees plato. I think I may have screwed up my configuration in Beersmith as it requires you to calibrate your refractometer...which I sort of fudged... So this may be all my fault.

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