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Messages - t-bone

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All Grain Brewing / Re: Parti-Gyle Brew.
« on: July 03, 2012, 12:53:39 AM »
I found this recipe on the Beertools recipe board.  I figured I would try it.  Its called Tzar Bomba by AtomicGecko and its supposed to ferment to something crazy like 11%.  That's the reason for the particular grains used.  I thought since I was using so much grain I might have enough residual sugar in the grain to brew something from the second runnings.

All Grain Brewing / Parti-Gyle Brew.
« on: July 02, 2012, 06:10:23 PM »
I'm making a big Russian imperial stout this weekend.  As is typical the grain bill is pretty substantial, not huge, for a 5 gallon batch.  I was thinking of trying a parti-gyle beer with the left overs. 

This is the grain bill (5 gallon batch)

10.5 lbs Marris otter crisp
2 lbs      crystal 40
1.5 lbs   Munich 10l
1.25 lb   American chocolate malt
.25 lb     black patent
1 lb        flaked barley

Any ideas for a beer recipe to do with the second runnings. 

As an incentive I will send a complementary 22 oz beer to whoever provides the recipe I use.

Thanks as always

All Grain Brewing / Re: Mash schedules for Lagers
« on: June 30, 2012, 10:37:35 PM »
Great insight!!

My knowledge is most incomplete in the malt department.  Would it be safe to say that pretty much all malts bought today (briess, crisp, wyermann etc...) are modified to the point of not needing a step mash or decoction?  Or does it depend on the actual malt?

Can anyone recommend any good books on malting as it relates to brewing?

Thanks all


All Grain Brewing / Re: Mash schedules for Lagers
« on: June 30, 2012, 03:28:56 PM »
I didn't think about it but you are correct "weithman5" I guess the title was a little misleading I changed it.

All Grain Brewing / Mash schedules for Lagers
« on: June 30, 2012, 02:29:54 PM »
I’ve been accused of being a day late and dollar short before; but I love to brew lagers in summer.
I have a couple of lager brew days coming up I would like to hear what mash schedule everyone uses for them.  “Nateo’ has an excellent thread started addressing ‘whether triple-decoction or no-sparge single infusion provides better results in a pale, delicate, malt-centric beer for an average homebrewer.’  I look forward to reading the results.

I usually do step mashing all around but would like to try something different on this round.  Has anyone used Hochkurz mash method?  I’ve read that some malt masters have stated that a single infusion is permissible even with lagers.  Which mash schedule would be most appropriate for the following beer styles:

Bavarian Helles
Generic American Lager (very light)

As always thanks to everyone who responds.


All Grain Brewing / Re: Brew Suggestions
« on: June 24, 2012, 03:20:14 PM »
I usually have three or four carboys fermenting in my chest freezer.  I reasoned if I put the temp controller probe in one of the fermenting carboys the reading would be off because of the heat generated by the yeast and it might make the controller drop the chest freezer to temperature range that would negatively impact the other fermenting beers.

Do you guys think I should place the controller probe into one of the fermenting beers?

As for the step mash I just like brewing and when I do a three step mash it allows me to take more measurements and prolong the fun.  Weird but true.



All Grain Brewing / Re: Brew Suggestions
« on: June 23, 2012, 07:58:09 PM »
I know deleterious means 'nateo' and if I didn't I certainly know how to use a dictionary or google.  What specifically could be some of the defects caused by a three step mash and why chemically would they occur?

Thanks again


All Grain Brewing / Re: Brew Suggestions
« on: June 23, 2012, 06:59:05 PM »
Thanks for all the input.  I will definitely try the sump pump trick. 

The probe I have is the digital Johnson controller.  I have the probe in a stopper thermowell and that in a carboy of water.  I didn't drop the thermowell in a fermenting carboy since I read that fermenting is exothermic and can giver higher readings than ambient.

Beside the step mashing being a longer than necessary procedure can it damage the beer i.e. poor head retention, lack of body, hazy etc...

The only problem I noticed was that on a few occasions I wasn't hitting the OG on some northern brewer kits.  Since then I added the phosphoric acid as a water treatment and monitor ph levels at each temperature step.  I haven't the OG problem since.

thanks again


All Grain Brewing / Brew Suggestions
« on: June 23, 2012, 01:19:39 PM »
Hello everyone I'm new to this forum. 

I would like some opinions, advice, or just plain rantings and ravings on my brew method.  I’ve been brewing all grain for a couple of years and I’m trying to work on polishing my brewing skills.  Here’s a quick description of a brew day.

Water Treatment

Use RO water with one teaspoon of CaCo3, Gypsum, and phosphoric acid (in lieu of acidulated malt)


Mill grain on motorized barley crusher stock setting

My defacto mash schedule is a three step mash at the following temps:
113 degree for 15 minutes
144 degree for 35 minutes
158 degree for 25 minutes
172 degree for 5 minutes
Mash out with 172 degree water.

I mix everything thoroughly at dough in and then don’t mix it again.  I use a sabco rims wizard for recirculating, maintain temps, and data logging.
Pump to boil kettle
At the conclusion of the boil I recirculate the wort with a tangential inlet for 15 min to whirlpool.
I then pump through an external hop filter to a plate chiller.
Pitch yeast starter (usually 1 liter from magnetic stirrer grown for about 6 hours)

Here are my questions.  Should I be mixing the mash tun more?  I don’t conduct an iodine test after mashing should I incorporate on?  I live in the desert southwest so summer brew days are usually in the triple digits.  Even with the plate chiller the lowest I can drop the wort temp is 78-80.  After pitching I move the carboy to a temp controlled chest freezer set at 65 (for ale strains).

Any recommendations or suggestions would be greatly appreciated.



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