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Messages - hokerer

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2521
Questions about the forum? / Re: Animated avatars
« on: January 20, 2010, 01:49:48 PM »
Not technically an "avatar" since it's in the "signature" but this one messes me up (sigs ought to be limited to one or two lines).


2522
Yeast and Fermentation / Re: Blowing off too much yeast?
« on: January 20, 2010, 12:06:39 PM »
There's also the school of thought that getting rid of some of the blowoff actually improves things.  There was a fairly recent discussion of that very thing in the General forum...

http://www.homebrewersassociation.org/forum/index.php?topic=486.0

2523
You'll see all grain isn't very hard.

+1.  When I started, I did one extract/grains batch, then two or three partial mash batches, saw how easy it was, and then made the jump to all grain.  One thing, while it may be simple to make the jump, it's not necessarily cheap.  Denny's cooler/braid mashtun won't set you back much but all grain means full boil which means big kettle, probably burner, chiller, etc.  Those $ can add up.

2524
Beer Recipes / Re: Irish Red Ale
« on: January 19, 2010, 08:33:39 PM »
Here's what I brewed this past weekend...

Salt Pond Irish Red Ale
 
Date: 1/17/2010
Type: All Grain
Batch Size: 5.5 gal
Boil Time: 60 min 
Brewhouse Efficiency: 80.00

 
Ingredients
Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 84.71 %
1 lbs Munich Malt (9.0 SRM) Grain 9.41 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.71 %
2.0 oz Roasted Barley (Simpsons) (550.0 SRM) Grain 1.18 %
2.00 oz Hallertauer 3.6 [3.60 %] (60 min) Hops 21.1 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale 

Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 5.80 %
Bitterness: 21.1 IBU
Est Color: 11.6 SRM
 
Mash Profile
Mash 60 minutes at 152F

2525
Yeast and Fermentation / Re: pressure cooker vs. pressure canner?
« on: January 19, 2010, 07:33:56 PM »
cooker or canner, it sounds like it's just a terminology difference.  The 15 minutes at 15 pounds sounds like just what you need.  As for the baby food jars, what lids are you trying to use?  I couldn't imagine being able to successfully reuse the original lids and I didn't think regular canning lids/bands would fit. 

You're probably better off getting regular Mason jars/bands/lids for canning your wort.  I usually use a mix of quart jars, pint jars, and "jelly jars" (4oz).  I also "can" a couple of extra of the 12ml vials I use for slants with just 10ml of wort in them.  That way, when it comes time to grow up some yeast, I take some from a slant and put it into the vial (with 10ml), next day (or two) dump that into a jelly jar of wort, next day dump that into a 500ml flask, add a pint jar of wort, and stick it on the stir plate.  Finally, dump the 500ml flask into a 2L flask, add a quart jar of wort, and stir plate away.

2526
All Grain Brewing / Re: Water Report
« on: January 19, 2010, 01:45:47 PM »
I followed the link to your spreadsheet program but I can't input anything, its protected so its read only.  Do I have to register and log on or something?

You do understand that you can only enter things into the cells that are "grey", right?  The "yellow" cells are the results of calculations and are protected.

2527
All Grain Brewing / Re: Water Report
« on: January 19, 2010, 07:23:15 AM »
I went to your site Kai but I couldn't find the water calculator, did you remove it?

It's still there...

http://braukaiser.com/documents/Kaiser_water_calculator.xls

2529
Beer Recipes / Re: Rye IPA. I need some feedback!
« on: January 18, 2010, 11:38:05 AM »
but the hopping is much different as you can imagine.

I've made a Rye IPA with lots of Cascade/Centennial hops and, while it's taken gold in a competition, several comments were along the lines of "the hops overwhelm the malt so the rye doesn't really get a chance to come through".  I'm wondering if that's why Denny uses so much Mt. Hood where I had used Cascade/Centennial. But on the other hand, he does dry hop with Columbus which I think is also one of the "citrusy/grapefruit" american hops like the others so maybe I'm right back where I started, confused, that is.

2530
General Homebrew Discussion / Re: Zymurgy Prize Giveaway Contest
« on: January 18, 2010, 08:53:18 AM »
Maybe it's me, but I don't see any banner ad.

You must be running an ad-blocker.  Since it's sponsored by someone else, your software probably considers it an ad.

It should show up on the right side below the "Homebrewers conference is coming" block and above the "Brewer of the Week" block.  Try turning off your ad-blocker and see if that helps.

2531
Kegging and Bottling / Re: Speeding up bottle priming?
« on: January 18, 2010, 07:37:23 AM »
things like fusel alcohols which give the beer an unpleasant taste

The fusel alcohols and other unwanted byproducts primarily occur during the vigorous part of fermentation.  The tiny amount of "fermentation" that's going on during bottle conditioning shouldn't generate those things.  I'd go ahead and warm 'em up but, like someone else mentioned, keep it below temps that might actually kill the yeast.  When I did it recently, the max they were warmed up to was 80-85 F.  Carbed 'em up nicely, enough so that I went ahead and added them to my entries in the upcoming UMMO.

2532
Questions about the forum? / Re: Animated avatars
« on: January 17, 2010, 07:58:35 PM »
I don't have much problem with the avatars, but the animated (and or oversized) graphics in signatures drive me crazy.  Completely messes up the formatting of the forum.

2533
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 16, 2010, 03:48:33 PM »
Just let it cool properly with the weight on. Only takes a few minutes longer.  Are you really in that big of a hurry?

Sorry, looks like I wasn't clear.  When I said no cheating by lifting the weight, I meant that I don't cheat by lifting the weight.  I wait the full time.

2534
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 16, 2010, 10:45:01 AM »
I also disagree.  I always let it cool down completely on it's own until the little pop-up thingy drops back down (No cheating by removing the weight early).  Even then, when I take the jars out, the liquid inside them continues to bubble and boil for another 10-15 minutes.

2535
Yeast and Fermentation / Re: Yeast Culturing
« on: January 16, 2010, 08:23:24 AM »
Thirsty monk what is the shipping from cynmar if you don't mind me asking..

Just looked at my cynmar order from back in August.  Shipping was $9.95 on $59.15 worth of stuff which I don't consider overly steep.  And yeah, like Kai says, their quantities are geared toward bigger orders.  That's not a bad thing, though, as I've found tons of uses for the 12-pack of 150ml beakers :)

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