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Messages - reverseapachemaster

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361
Homebrew Clubs / Re: Not for profit, ein, or nothing?
« on: March 11, 2015, 07:53:25 AM »
You probably need an EIN no matter what direction you choose. You don't want to have the club filing taxes and other government documents under somebody's SSN.

362
Pimp My System / Re: Compact Fermentation Chamber Heater
« on: March 11, 2015, 07:50:54 AM »

On the reptile heaters, what is everyone using?

Personally I use the equivalent of fermwrap that is designed for use with reptile tanks. It's cheaper than fermwrap and more durable than the old brew belts. Wrapping a fermentor in it and placed in a dorm fridge allows me to get over 100F in there. It could be hooked up to a temperature controller and hung or loosely wrapped around a fermentor to keep closer to room temperatures.

Take a look at the products here: http://www.reptilebasics.com/heating. That's where I bought the reptile tape I use but they have other products that might work better for your particular purpose.


363
General Homebrew Discussion / Re: Is an IBU and IBU?
« on: March 10, 2015, 09:39:16 AM »
In my experience there is a difference. 50 IBU of FWH, 50 IBU of hop bursting and 50 IBU of early boil additions do not seem the same to me in the same beer. They are all good practices that have their place in different styles. I would worry less about the estimated IBUs to a recipe than how the hops are arranged in the recipe to create the best bitterness and flavor/aroma for the recipe.

364
Yeast and Fermentation / Re: For those really small starters
« on: March 10, 2015, 08:53:11 AM »
That is a very clear starter.

365
Ingredients / Re: Pellets vs whole hops
« on: March 10, 2015, 08:48:23 AM »
I typically use pellets because they are easier to store. One reason some brewers prefer whole cones is because they claim the pelletization process applies heat to the hops which degrades the essential oils. I don't use hops fast enough to avoid storage concerns with whole cones nor do I have the space to store much hops. So for me the benefits of using pellets outweighs the benefit of cones.

366
All Grain Brewing / Re: BIAB Water Chemistry
« on: March 09, 2015, 07:35:53 AM »
Low ph would definitely be a reason why you would have low efficiency but not the only reason for it. If that was the only variable you changed for a process that normally does not have efficiency problems then the ph is likely the sole culprit.

At 4.5 I am not sure you would have any conversion at 4.5, at least not without hours of mashing at fairly cool temperatures.

To get to 4.5 you would have had to add somewhere between 50-100ml of 10% phosphoric acid. Check the phosphoric acid. Is it possible you have 25% solution or higher?

367
General Homebrew Discussion / Re: scaling down batch size
« on: March 09, 2015, 07:19:11 AM »
I assume that goes for the hops too?  I guess the wort concentration would be the same, so halving the hops would work equally well?  This leads to the question then: why are recipes always size specific? why not just say "pounds/gallon?"

Most recipes are designed for a particular batch size and when writing a recipe convenience tends to play a role in the ingredient volumes used. You are likely to find full pounds or ounces used in recipes rather than 2.3443 ounces. It's easier to buy and measure in convenient increments. People can scale recipes as they need it.

At homebrew levels you can generally scale from one size to another without problems but when you are jumping from a five gallon batch to a 15 BBL commercial recipe the mechanics of brewing at that volume changes sufficiently that a linear scaling does not always work perfectly.

368
General Homebrew Discussion / Re: Session Saison?
« on: March 09, 2015, 07:12:51 AM »

My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.
Short detour here- do you get apple or pear from 3711?  I'm drinking my saison and I'm hoping it's not acetaldehyde.  The flat gravity sample was pepper and fruit, but not apple.  Three weeks in the bottle so I was expecting it to be a little green, just not green apple.

3711 is more pepper and citrus so if you're getting a lot of green apple then that's probably not from the yeast's intended character. IMO saison yeast can take a little longer to clean up especially the warmer the beer is fermented. I would give it a few more weeks and see if it improves.

369
All Grain Brewing / Re: Mash Tun Problem
« on: March 09, 2015, 07:01:16 AM »
Fortunately I have not experienced problems with either of my round coolers but I assume they have a limited life because we are using them under conditions they were not designed to suffer. I suspect the issue with the foam bulging in the bottom was caused by a dramatic change in temperature when you mashed in but it could have just been from prolonged exposure to heat.

370
Hop Growing / Re: 2015 Hop season
« on: March 09, 2015, 06:47:54 AM »
Our very unusual late winter snow knocked out a few shoots on some of my plants but half are already growing voraciously with several shoots inches out of the ground.

371
Beer Recipes / Re: Pumpkin Beers
« on: March 09, 2015, 06:41:27 AM »
You probably need the rice hulls on either recipe.

The top recipe looks busier because you have the rice hulls plus individual spices listed. I would make some changes to the spices in the first one though. I wouldn't use vanilla and I would opt for dried ginger over fresh ginger. Dried ginger has that sweeter flavor you expect in desserts. Fresh ginger is more spicy. I would use whole or crushed cinnamon over powdered cinnamon because I've had problems getting too much tannin out of powder. Plus I think the flavor in whole cinnamon doesn't fade as quickly as powdered cinnamon which can be somewhat bland.

I think the bottom recipe gives you a more generic pumpkin ale but the top recipe may not be balanced to give you the pumpkin pie flavor you seek. You could end up with a caramel-y spice beer that may not be bad but doesn't scream pumpkin pie either. The right direction depends in part on what attributes you want in the beer.

372
The Pub / Re: What's name of this glass style
« on: March 09, 2015, 06:29:21 AM »
These are a little different from the spiegelau glasses. They are marketed as pilsner-type glasses by wholesalers (http://egrandstand.com/arc-j3893-16-oz-evolution-pilsner.html) but versatile enough that they could be well used for most styles.

373
All Grain Brewing / Re: What was I thinking?
« on: March 07, 2015, 09:41:39 AM »
I would guess you planned on making a grodziskie (aka gratzer), a smoked wheat beer. You don't see too much Polish hops used in American homebrewing recipes anymore except for grodziskie recipes. You probably picked up the French hops for bittering and the Polish hops for flavor and aroma additions.

If that's not why you bought them then I'd suggest forgetting whatever other beer you wanted to brew and just brew a grodziskie. You just need oak smoked wheat malt (available through Weyermann).

374
Beer Recipes / Re: Hoppy dark wheat ale
« on: March 06, 2015, 03:55:32 PM »
Sort of a hoppy American dunkelweizen. I don't know what your IBUs are but that is something I would watch for with the MO and wheat. You could end up a touch too sweet without enough IBUs to balance.

375
Ingredients / Re: flaked barley in dry stout
« on: March 06, 2015, 03:51:08 PM »
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