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Messages - denny

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8956
Going Pro / MonsterMash
« on: October 09, 2012, 11:14:07 AM »
I once did over 30 pounds of grain!!!!
 8)

Gold Star.

Actually - I don't even think I could fit that much in my Gott Cooler!

I've gone as much as 75 lb. in a 152 qt. cooler.

Denny, you're always trying to one-up me aren't you?  ;)

Dude, you started it!  ;)


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8957
The Pub / Greeting from the Gulf!
« on: October 09, 2012, 11:12:22 AM »
Have fun at work this week, folks! :)

That assumes all of us work.   ;D

+1!



Are you selling your brew in the bottle now?

Yep. IPA is now available in 22 oz bottles. Other specialty beers to come soon.

Cool!  that means you can start shipping me some now!  ;)


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8958
Ingredients / Coconut Porter
« on: October 08, 2012, 01:41:19 PM »
I am brewing a Coconut Cream Porter, for a club only friendly competition.  Should the Coconut go into the Mash, Boil, or Secondary?    I'm thinking Mash, due to the oil content.

I'd say secondary.  If you add it earlier you might not get much flavor/aroma from it.  Check the recipe wiki.....there might be a recipe for the toasted coconut porter that won NHC some years back.  You might get some info from that.


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8959
Going Pro / Re: MonsterMash
« on: October 08, 2012, 12:08:50 PM »
I once did over 30 pounds of grain!!!!
 8)

Gold Star.

Actually - I don't even think I could fit that much in my Gott Cooler!

I've gone as much as 75 lb. in a 152 qt. cooler.

8960
Yeast and Fermentation / Re: Wee heavy help!
« on: October 08, 2012, 12:07:15 PM »
I wouldn't do anything for another 2-3 weeks.

8961
Yeast and Fermentation / Re: more aeration on day 2-3?
« on: October 08, 2012, 12:05:54 PM »
I'm sure I read somewhere it was OK to aerate until the SG passed the halfway mark on your planned attenuation.  So if you're aiming for ~1.020 from 1.100 then unless it's past 1.060 I think you should be OK.  I've never tried it though

I've read something similar, I couldn't remember what the cut-off is. If it were my beer, my cut-off would be a lot more conservative, maybe more like <20-25% of planned attenuation. I'd aerate if gravity > 1.080-84.

What I recall is that's it's OK up to 14-24 hours unless there's active fermentation at that point.  And do you really need it?  I've never re-aerated on any high gravity beer and always gotten great attenuation.  Maybe it's better to deal with it up front with a large healthy starter and adequate aeration at the beginning.

8962
Ingredients / Re: flaked oats
« on: October 08, 2012, 11:53:06 AM »
Quick oats would be about the same.  If you use regular oat,meal, you'll need to cook it first.  Quick oats can go right in the mash.

 
Ehh???? Regular oats cook in like 3-4 minutes. I've always put them in the mash.

Not the "regular" oats I'm familiar with.  They take a good 30 min.  I'm talking about the steel cut oats (IIRC).  Quick oats are faster and instant oats are ready in a couple minutes.

Here's an example....

http://www.foodnetwork.com/recipes/alton-brown/steel-cut-oatmeal-recipe/index.html

8963
Yeast and Fermentation / Re: more aeration on day 2-3?
« on: October 08, 2012, 10:32:47 AM »
I wouldn't re-aerate if fermentation has started.

8964
All Grain Brewing / Re: First repeat recipe almost on mark
« on: October 08, 2012, 10:30:29 AM »
Way to go, man.  IMO, repeatability is a key to being a great brewer.

8965
Going Pro / Re: MonsterMash
« on: October 08, 2012, 08:52:32 AM »
Wow, Keith, you guys are insane!


8966
Kegging and Bottling / Re: Labeling bottles
« on: October 07, 2012, 10:57:38 AM »
For real labels, I use Microsoft Publisher.  After I print them out I attach them using a glue stick.  The glue is water soluble so they come off easily when the bottles are empty.  For down and dirty beer ID I just write the batch number on the cap with a Sharpie.
Do you just use like a card stock or some other paper.  I am not planning on a big production here but for some of the big beers that will be around longer or given as gifts I think it would be neat to design a nice label.  Not to mention the fun of coming up with names and descriptions.

Mostly I just use regular inkjet paper.  For special labels I use lightweight photo paper.  Here's one of the labels I've done...don't laugh, Keith, I'm no graphic designer!


8967
Contact the Brewers Association.  If anyone knows, they will.

8968
Going Pro / Re: MonsterMash
« on: October 07, 2012, 09:36:30 AM »
It is 210 gallons and yes I did know it is going to be that close.
I used about 430 lb of grain and did do 148 and 160 rest.
It worked out just right.

Man, that's some good planning!

8969
Equipment and Software / Re: Microscope use in brewing
« on: October 07, 2012, 09:11:22 AM »
Kai, it's great to have you back!

8970
Going Pro / Re: MonsterMash
« on: October 07, 2012, 09:05:01 AM »
Yeow, that's close!  How big is the mash tun?  Did you realize it was going to be that close?

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