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Messages - yso191

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316
General Homebrew Discussion / Re: Scottish ale question
« on: November 28, 2015, 05:05:25 PM »
Thanks Jim.  I just dumped 3/4 gal. in the boil kettle.  Sure wish the reduction went more quickly...

317
General Homebrew Discussion / Scottish ale question
« on: November 28, 2015, 04:15:02 PM »
This is my second attempt at brewing a Scottish ale.  I am currently boiling a gallon of first runnings, intending to reduce it to a pint or so, so that I can get some actual carmelization. 

My question is, is there an issue with adding back the amount that is boiled off to the main boil kettle so that my volumes would be equal to what I would have if I didn't reduce the gallon of first runnings?  I would be adding RO water.

318
Yeast and Fermentation / Re: Carbon Credits
« on: November 25, 2015, 06:39:51 PM »
Great stuff Mark.  I'm not saying I could repeat what you said tomorrow, but I followed it all and it made sense.  Thank you.

319
All Grain Brewing / Re: High gravity brewing manipulations
« on: November 25, 2015, 06:31:08 PM »
Thank you all!  Great info.

320
All Grain Brewing / High gravity brewing manipulations
« on: November 24, 2015, 12:48:10 PM »
I am playing around with my Stout recipe.  I have mentioned in other posts that I seldom hit my OG target when brewing a beer in the neighborhood of 1.100.  I have learned that some of that is due to lower efficiency in the mash, so I have adjusted the recipe to account for a ~64% efficiency. 

I'm also thinking I need a thinner mash to help the conversion.  But the sparge volumes get so small that I think the conclusion is to do a 'no sparge' mash.  If I do that will I encounter any unforeseen issues or is it as simple as just not sparging, and putting all your water in for the mash.

And then I start thinking of a Parti-gyle mash, and using the second runnings for canning starter wort.  So then I wonder how to estimate the OG of the second runnings so I can hit the target of 1.040.

And finally, given my mash tun size of 15 gallons, and the above factors, I still am limited to an OG of about 1.095.  So then I start thinking about adding DME/LME to bump the gravity.  Unfortunately I have only ever done whole-grain brewing.  What color of malt extract would be best for a stout?  Is LME superior to DME?  At this point since DME is more available I'd go with that, but I don't like how it clumps when I have done starters with it. 

That is a lot, but what do you think?  Am I on the right track?

321
Kegging and Bottling / Re: Beer Line Cleaner
« on: November 23, 2015, 04:40:02 PM »
I have the pump bottled pictured below.  I use BLC one time through, let it sit for 20-30 minutes then pump fresh water through.  Note the end attachment.  It plugs right onto the ball lock beverage out connector.  It took a little looking at the hardware store to find the right adapter, but I found one that works.

Well, no picture.  I can't get the buttons above to work with MS Edge.  Here is the link: http://s787.photobucket.com/user/yso191/media/AHA/E7CD5828-381D-4CC5-8958-EA6841DFEE7B_zpshewsccq8.jpg.html

322
I misread your first post.  It seems a little early to bottle.  I usually wait a week from when I pitch the yeast until I keg or bottle.  You didn't mention how you are doing temperature control during fermentation, but if you can I would raise the temperature a degree or two.  Like was stated above that just keeps the yeast active so that they will clean up some of the by-products of fermentation which can produce off flavors.  and I second the motion that this would be a good time to dry hop.

323
Most brewers do not do a secondary fermentation.  I never do.  The thing to pay attention to is the gravity.  If your Gravity is constant for two,or three days, it is done.  Time to bottle! 

My guess is that fermentation is done and you are good to bottle...but do check your gravity.

324
General Homebrew Discussion / Re: Passed the BJCP Written exam
« on: November 22, 2015, 03:14:31 PM »
Anyone: Are certain beer styles more common on the tasting exam than others?  I'd like to focus my prep if possible.

325
General Homebrew Discussion / Passed the BJCP Written exam
« on: November 22, 2015, 08:19:47 AM »
I finally took the test.  I've been studying for it for a while, supposedly leading up to a July tasting exam.  The organizer of that exam had to change the day to a Sunday and *poof*, I was out.  Discouraged, I just dropped the whole thing from my mind.

Yesterday, on kind of a spur of the moment decision, I bought 3 tests (how's that for confidence), but passed it on the first try.  It feels really good to be back at it.  Now for the tasting exam!  And now that I am free on the weekends it should be much easier to connect with one.

326
Commercial Beer Reviews / Re: Christmas Stash
« on: November 21, 2015, 09:00:06 PM »
Wtf, tapatalk signed me in with a weird forum name ^^^

My stash is rather weak though

What brewery makes those wine barrel aged beers? I've never seen them before.

Looks like Russian River to me.

327
Beer Recipes / Re: Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:50:46 AM »
Thanks!

328
Beer Recipes / Re: Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:40:20 AM »
In my version the choices are Amber: Full, Balanced or Dry.  I'm assuming Balanced?

329
Beer Recipes / Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:25:26 AM »
I'm going to brew a Scottish 80/ over the Thanksgiving weekend.  What Brun' Water profile would be best?

330
Equipment and Software / Re: pH meters
« on: November 17, 2015, 09:07:36 PM »
OK, the Milwaukee 102 just went on my list.  Thanks!

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