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Messages - micsager

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886
All Grain Brewing / Re: Confused brewing
« on: August 07, 2010, 01:18:41 PM »
Well, if the "beer drinker of the year" is getting thristy, it should turn out OK.....   LOL

887
All Grain Brewing / Re: Confused brewing
« on: August 07, 2010, 01:11:43 PM »
At least you weren't looking at pot roast and marzen receipes at the same time.  ;D

I played around on beercalculus - you're too strong and not hoppy enough for a pale ale.
You're just gonna have a really malty beer - not like that's a bad thing.


Best thing is, it's still beer,  ;D

I'm gonna add some more hops as Tom says.  Only 2 ounces of cascade left, so I'll add it all at 10 minutes, and stick with the additional willamette at flameout. 

 

888
All Grain Brewing / Re: Confused brewing
« on: August 07, 2010, 01:09:13 PM »
Thanks Tom, I'll modify accordingly


889
All Grain Brewing / Confused brewing
« on: August 07, 2010, 12:51:00 PM »
Today, I was debating on brewing an American Wheat or ale version of a Marzen.  Well, I got the recipes mixed up, and this is what I'm now boiling:

10 gallons
12 # domestic two row
12 # Munich 10l

I'll add an ounce of Willamette 60 minutes
half an ounce each of willamette and cascade at flameout.

Beersmith has the SRM at 9.3

I have no clue what to call this.  It should just be a basic pale ale.....

Any thoughts?

890
Equipment and Software / Re: How do I cut a keg?
« on: August 06, 2010, 01:15:09 PM »
Dont use a torch it wont cut SS. If you know a welder with a plasma cutter that will be best.

Or you have to use a jig saw or sawsall. But it takes forever and you will use a lot of blades.

Do you have a grinder? You can fix a grinder to some kind of guide using the bung hole as a center point.

+1 on the plasma cutter.  I'm lucky enough the guy accross the street has one.  It's amazing simple with a plasma cutter.

891
Commercial Beer Reviews / Re: 21 A's "Back in black"
« on: August 06, 2010, 01:05:12 PM »
Funny you should ask...just got this on Google alert today ( although I think you are in WA State )

http://www.washingtoncitypaper.com/articles/39549/beerspotter-21st-amendment-back-in-black-a-black-ipa-spotted

I haven't had it yet, but I think it is available in Mass.  Just haven't made the trip yet.

Thanks dude.  yea, I'm in the "other" Washington.  I did call my local brew-pub and their gonna call the distributer to see if they can get it.  They have the best bottle (can) store around. 

892
Commercial Beer Reviews / 21 A's "Back in black"
« on: August 05, 2010, 08:32:16 AM »
Anybody had this yet?  I havn't seen it up here in Washington yet. 

893
All Grain Brewing / Re: Black IPA?
« on: August 03, 2010, 08:15:14 PM »
I'm in the process of planning a black ipa, but I'm a little stumped on what the water profile should be. I'm using 0.5 lbs. of debittered black malt for the roast / color in a 5.5 gallon batch. The spreadsheet I use is telling me my brew water should have a RA of at least 125 with a HCO3 level of 295 ppm, but I'm worried that increasing the HCO3 level that high will have a negative effect on such a hoppy beer. Should I worry about getting my RA high enough for such a dark beer (28.6 SRM)? Can 0.5 lbs. of debittered black malt have that big of an effect on the mash pH?

Here is the water profile I'm thinking of using. It's the profile I use for Amber Ales.

Ca 70.1
Mg 15.4
Na 12.7
Cl 40.5
SO4 96.0
HCO3 128.1
Hardness 238.2
Alkalinity 105.0
RA 45.9


Dude, I have no clue.  I have good well water that I run through a fairly cheesy filter.  Never tested the water, never adjusted the water.  But, I've never won Best of Show, either.  But, most folks love my beer. 

I hope someone else can help you.

894
General Homebrew Discussion / Re: Brewing programs
« on: August 02, 2010, 08:07:53 PM »
I am looking for and brewing programs or courses in or around Omaha, Nebraska. Any University or tech colleges? Does any one have any ideas??

Few and far between dude.  I don't know specifics, but one of the University of California schools have a good program.  And there's a private school in the midwest, that books years in advance.......   

Most folks learn by doing.  Check out the podcasts at www.thebrewingnetwork.com 

895
All Grain Brewing / Re: Fly vs Batch sparging - lesson learned
« on: July 30, 2010, 08:47:22 AM »
A while back I argued on this board that fly sparging was far superior to batch sparging.  Well, with my new Top Tier, I tried batch sparging.

I was wrong.

Batch sparging works great, it was much easier to hit my OG, and I had plenty of good wort to make a ten gallon batch, really ten gallons.  Plus, I filled three mason jars for starters....

(I'll listen better next time, Denny, LOL)

Mic, I'm glad you finally tried it and compared for yourself.  That's the best way for any of us to evaluate new ideas.



How goes the battle with the law change down south?

896
All Grain Brewing / Fly vs Batch sparging - lesson learned
« on: July 30, 2010, 07:17:10 AM »
A while back I argued on this board that fly sparging was far superior to batch sparging.  Well, with my new Top Tier, I tried batch sparging.

I was wrong.

Batch sparging works great, it was much easier to hit my OG, and I had plenty of good wort to make a ten gallon batch, really ten gallons.  Plus, I filled three mason jars for starters....

(I'll listen better next time, Denny, LOL)

897
All Grain Brewing / Re: Black IPA?
« on: July 28, 2010, 03:00:29 PM »
recipe please

Extract or all grain?

898
Last April or so (right around finals for me) my friend and I brewed an HG dopplebock. We forgot about it due to finals, drinking after finals, and getting employed after drinking after finals. It was uncovered last week, the airlock still had water and the beer had fermented (a good layer of sediment). We transfered it to a carboy to make room for another beer. My question is : Now what? Will bottling it with a bit of priming sugar rekindle the yeast? Is Aeration needed? Pitch More yeast?

I have no clue, but I would pitch half a pck of dry yeast with your priming sugar......

899
All Grain Brewing / Re: Black IPA?
« on: July 28, 2010, 10:13:14 AM »
I have to admit I was skeptical at first concerning a Black IPA, but I had one that was good and I could definitely taste the Chocolate malt in it.  The hops weren't that big, so I guess you could consider it a hoppy brown ale because it was more of a brown color than black. :-\

If you're gonna use the W10 clone recipe, trust me, the Carafa II will definately make it black.  I brewed that recipe right away.  I did add oak chips to the fermenters, and it turned out great.  Many of my friends and co-workers said ti was the best beer I have brewed.  Not real hoppy though, and that's no good for an IPA.

I've brewed a second batch, and will keg that up tonight.  I added 2ounces of Simcoe at 90 minutes to help with the bitterness.  (10 gallon, all grain)

900
Equipment and Software / Re: Blichman top tier
« on: July 26, 2010, 07:36:09 AM »
I've been thinking about getting the top tier as well. Have a b-day coming up and will use any gift cards to help with the purchase. my current setup, which really isn't a set up at all, is getting old. i've seen several posts on other forums where people bash the stand. well, i'm not a welder or builder and this will suit me just fine. i saw it in action at nhc 2010 and talked to John Blichmann about it several times.  Let me know how it works out and how the pipe setup for the mulitple burners goes.

Adam.

OK, got my Top Tier system Friday, and it's a good thing my father bought me an erector set back in the 60's, as there is much assembly required on this thing.  Got it all together (minus the gas manifold) before going to bed Friday (My black IPA was catching up to me)

Saturday morning, went to Home Depot, go two lengths of 24" gas pipe, and had it completed by about 10am.  then life happened.  Sunday morning we through a "dry" run with just water going from pot to pot, checking boiling times, etc.  Basically, just getting used to how it all works before I through some grain in.

I give it an A+ so far.  Gonna brew my "chunky dunk" on Sunday.

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