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Messages - hulkavitch

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16
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 20, 2013, 01:45:54 PM »
so back to my original question. Does the recipe look good or.....?

17
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 19, 2013, 08:10:20 PM »
Dont know where to get it or how or how much?

18
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 19, 2013, 04:07:28 PM »
Shooting for 1.052 og with 16 ibus. Any feedback is appreciated. She wanted me to model something after blue moons amber wheat valencia grove. I am hoping to make something better. Blue moon website states plato of 14 with 16 ibus (hersbrucker), pale, munich, white wheat, and caramel malts, valencia orange peal, and hibiscus. Im leaving out the hibiscus.

19
All Grain Brewing / amber wheat recipe feedback
« on: September 19, 2013, 11:02:02 AM »
Doing an amber wheat for a friend. Didn't find many recipes on this style....

4lbs 9.3 oz pale malt
3lbs white wheat malt
11 oz crystal 40
10.3 oz munich
7.3 oz crystal 120

mash 152 degrees for 60 mins
batch sparge

boil 60 mins
1 oz hallertauer hersbrucker at 60 mins

1.5 oz orange zest 5 mins
.5 oz corriander 5 mins

yeast safale us 05 1 pkg

Ferment at 65-67 degrees


20
All Grain Brewing / Re: Help
« on: August 29, 2013, 03:37:22 PM »

Didnt have any dme. I ended up doing exactly that. I added 10 mins on the front of the boil prior to my hop schedule. I then checked gravities with my refractometer throughout the boil. 2 questions that came up. Does the gravity change after cooling? Does the volume?

With the added ten minutes I came within 1 point of my desired OG.  Another question, if you add time on the back end doesnt that screw up the hoping on he beer?

All of this came up on this brew cause I just complicated things with a sight glass; trying to pin down volumes, boil off ect...on my equipment.

21
All Grain Brewing / Re: Help
« on: August 28, 2013, 04:08:21 PM »
Thx

22
All Grain Brewing / Re: Help
« on: August 28, 2013, 03:53:22 PM »
Thats an option. How much to bump 5

23
All Grain Brewing / Help
« on: August 28, 2013, 03:46:42 PM »
Brewing today. Preboil volume high by .5 gallons and preboil sg low by 5 points.

Any thoughts on how long i should increase my boil?

24
All Grain Brewing / SMaSH options
« on: August 21, 2013, 06:00:59 PM »
I am thinking about doing my first SMaSH beer. I think I will go with MO as the malt but I am undecided on the hop. I was thinking amarillo or east kent. Shooting for 1.052 OG and 30-40 IBUs.

I also drank my first Marzen at an Oktoberfest celebration last week and that was awesome. I think it is my new favorite beer. I am going to plan a Marzen for the end of the year since I don't brew in the winter and my equipment will be sitting anyway.

So I have also been thinking about doing a Munich smash. Any hop suggestions for Munich? Do you think you could produce something similar to a Marzen via a SMash beer that doesnt take as long to be ready?.

As far as yeast I was thinking something clean like American Ale. Any suggestions?





25
Equipment and Software / Re: thermometer gun
« on: July 26, 2013, 01:59:40 AM »
People sure talk a lot about the thermopen...i just dont know if I can stand to pay 90 + for a thermometer. I mean its a thermometer...

26
Equipment and Software / thermometer gun
« on: July 25, 2013, 04:45:04 PM »
I am in the market for a new thermometer for brewing and I have been looking at infrared thermometer guns. Does anyone have any suggestion for accurate quick temperature readings? Anyone use or have used a thermometer gun? Suggestions for purchase?

27
Ingredients / dry hoping and crashing
« on: May 12, 2013, 11:04:33 AM »
Can I dry hop and cold crash at the same time? What effects will it have if any on the finished product?

28
I pitched an appropriate starter for the wit beer. The bavarian hefe I did not in hopes that stressing the yeast would produce more banana and clove flavors.

29
The sulfur never did totally leave this beer. By the time it had diminished significantly in the bottle all of the other flavors you are looking for in a wit had also minimized.

I talked to wyeast and they told me that this is common, but more typically with yeast that is not fresh. I did not document the date on the yeast pack but I doubt it was older than a month. I enquired if there was a yeast that could be used in a wit with less sulfur production and they told me to use 3463 forbidden fruit.

So in summation, next time i am going to leave the beer at room temp for 48 hours or more post fermentation (14 days), I will probably use 3463, draw a sample prior to bottling, if it smells let it sit longer at room temp and swirl it. I would advise against bottling a beer that smells of sulfur.

30
All Grain Brewing / 2 beers, 2 yeasts, same nasty sulfur smell and taste
« on: February 07, 2013, 02:03:34 PM »
would a tranfer to secondary help with this problem? Getting the beer off of the yeast cake...

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