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Messages - troybinso

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121
Equipment and Software / Re: Fill a chest freezer with water
« on: August 29, 2014, 05:46:09 AM »
I was thinking of just setting the chest freezer to 40 degrees or so and that way I wouldn't have to worry about it freezing the water.

I guess my main concern is the integrity of the freezer itself. Will the walls of the freezer hold up to the weight of the water?

122
Equipment and Software / Fill a chest freezer with water
« on: August 28, 2014, 05:59:33 PM »
Would it be possible to fill a chest freezer with water to use as chiller water for wort chilling?

123
Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 26, 2014, 09:09:45 PM »
Out of the fermenter I would describe it as "quite tart" maybe even "very tart" - it's not subtle. There was a little of that back of the throat tingle. I measured the pH and it was 3.68, although I would take that with a grain of salt, since I have never gotten very accurate measurements with my pH meter. Anyway, there is plenty of sourness and I am pleased with the results so far. I am going to put the batch on top of 5 pounds of marionberries and see what I get.

124
Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 26, 2014, 10:33:05 AM »
I know the O.P. was specifically asking about the mixed sour blends, but I picked up the 5223 Lacto Brevis and used it exclusively on a 1.047 Berliner Weisse with about 7 IBU. It did a quick job of getting it down to 1.005. I am very pleased with the sourness and taste out of the fermenter.

125
Hop Growing / Re: 2014 Harvest
« on: August 26, 2014, 07:59:12 AM »
I got to visit Elk Mountain Hop Farm a few years ago. I have family that lives up there and they are fellow farmers with the A-B hop farmers. There are actually two huge plots of hops. One is about 20 miles north of Bonner's Ferry (about 48.90N) and the other - now defunct was a couple of miles south of Porthill, ID so it was at about 48.98N.

We toured the more southerly one on a school bus on a hot summer day with a cooler full of Budweiser. I have to say that Bud never tasted so good. The people who ran the place were extremely accommodating and gave us the grand tour of the farm and the processing area. I took home a shopping bag full of freshly dried A-B Hallertauer.

By the way, the reason they shut down the northern farm was because of labor shortages. They depend on migrant workers and there is just not enough other farm work in the area for them to do at the time the hops needed to be strung up in the late spring, so the farm workers just don't want to go up that way.

126
How about something like this stuffed into the stopper hole with gas pushing in?

http://www.micromatic.com/draft-keg-beer/fittings-pid-SSE-B2.html

127
Beer Recipes / Re: American Mild
« on: August 21, 2014, 10:37:25 AM »
How about some oats or rye for a fuller body? Or some carapils?

I would go with a slightly higher original gravity for more fullness as well. 1.040-1.011 is 3.9%.

A more expressive base malt might help with the possible lack of malt flavor. I would go for GW NW pale ale malt for a flavorful domestic malt.

128
General Homebrew Discussion / Re: Additions to the seconday
« on: August 20, 2014, 08:33:18 AM »
Maybe I will just do fruit for both of them. Blackberries for the Lacto and Sour Cherries for the English version. I've used Hibiscus flowers in a Saison before and it turned out really well, maybe I will throw them in somewhere too. Hibiscus-Cherry blonde ale?

129
Equipment and Software / Re: When the therminator is not enough
« on: August 19, 2014, 09:38:49 AM »
I've got this one that I ordered and should be here in a couple of days.

 B3-36A 40  http://www.dudadiesel.com/choose_item.php?id=HX3640BWGH

I am hoping it can handle the bigger batches I have been doing without going through SO much water.

130
General Homebrew Discussion / Additions to the seconday
« on: August 18, 2014, 04:45:25 PM »
I have a batch that I split between four carboys. The original recipe is 75% Pilsner and 25% Munich I. I added 6 IBU of first wort hops and boiled the wort for 15 minutes. I took 5 gallons and chilled to about 100 degrees then added Wyeast Lactobacillus Brevis. Original gravity for this was 1.047 and it is down to 1.005.

The rest of the batch I boiled for 75 more minutes, got the IBU up to 23, and added a smidge of Crystal hops at flameout. The three yeasts I used for the other carboys are WY3942 Belgian Wheat, Wy3522 Ardennes and WY1469 Yorkshire. The two Belgian strains taste great out of the carboy and I am ready to carb and serve them. The English yeast is kind of boring and I am thinking about adding some fruit to the secondary.

My question is this - I think I would like to add fruit to either the Lacto batch, the English batch or both, but I am not sure which fruit to add. I was thinking blackberries to the Lacto, but now I am worried that it will be too tart. It is already pretty darn sour. Maybe berries in the English version and something less tart in the sour version?

Any suggestions?

131
General Homebrew Discussion / Re: getting the bacon flavor correct
« on: August 18, 2014, 11:45:31 AM »
I've done an Imperial Bacon Smoked Porter before. I used bacon-infused vodka. The bacon flavor comes through, but it isn't that great. You still get a little of the oiliness and salt from the bacon, but the smokey flavor of the porter is enough to suggest bacon anyway. The smoked imperial porter was really good, and adding the bacon was a fun novelty, but not really necessary for the beer.

132
Equipment and Software / Re: Bottling under pressure from a gallon jug
« on: August 17, 2014, 07:18:34 AM »
This is a #6.5 stopper with two holes from morebeer. Not sure if it will work. Couldn't you drill out your own stopper?

http://morebeer.com/products/stopper-65-drilled-1-38-hole-14.html?site_id=9

133
Ingredients / Re: Peaches in Sour Beer
« on: August 16, 2014, 06:16:02 PM »
Generally sounds like a good beer, but don't expect it to be too sour. Brett doesn't really make beer sour, it just contributes some different esters and phenols that you don't get from Sachh.

134
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 14, 2014, 09:17:51 PM »
Low SRM to High SRM and low ABV to High ABV are ideal but not necessary. Repitching directly in the carboy you just racked out of isn't ideal either, but I have broken these rules as well with no apparent consequences. And I have felt guilty. Especially the dirty carboy full of too much yeast.

You are better off recovering the yeast from the carboy in a jar, cleaning and sanitizing the fermenter and pitching about half or less of the yeast you collected.

135
Equipment and Software / Re: Heating element for HLT
« on: August 12, 2014, 05:28:33 PM »
You will more than likely have to install a new circuit anyway because the 120VAC Blichmann BoilCoils require 20 amp circuits.  The standard house circuit is 15 amps.  The only places where one is likely to find 20 amp circuits in a home are the dishwasher, washing machine, and counter top appliance circuits.  Replacing a 15 amp breaker with a 20 amp breaker is a fire hazard.

With that said, the Blichmann 10-gallon BoilCoil was designed for heating 5 to 7 gallons of liquid.  It is a 2200W element.  Raising 11 gallons of liquor to strike temperature will take a very long time. 

1 calorie = amount of energy required to raise a gram one degree Celsius
1 milliliter of water = 1 gram

1 Watt = 0.2388 calories per second
2200 Watts  = 2200 x 0.2388 = ~525 calories per second

1 gallon of water =  3785 milliliters

Time to raise one gallon of water one degree Celsius = 3785 / 525 = 7.2 seconds
Time to raise eleven gallons of water one degree Celsius = 11 x 7.2 = 79 seconds

Tap liquor temp = 20C (68F)
Strike liquor temp = 77C (171F)
Temp delta = 77 - 20 = 57C

Time to raise 11 gallons of liquor 57 degrees C = 57 x 79 / 60 = 75 minutes

Moving to a 240VAC 4400W element reduces heating time to 68.4 / 2 = 37.5 minutes

Awesome!

Thank you for writing this out so clearly.

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