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Messages - uisgue

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Ingredients / Fennel rye saison?
« on: April 15, 2012, 02:38:16 AM »
Anybody ever brewed with fennel? I am putting together a recipe for a spiced rye saison, but am not sure just how or when to use the fennel that I am tasting on my mind's tongue. Seeds in the boil? Fresh green leaves in the keg?

Yeast and Fermentation / making a bug blend
« on: January 18, 2012, 03:17:10 PM »
My local club is going to fill a 55 wine barrel with a Belgian Brown Ale after we have each done our own primary fermentations.  What I am wondering is: if we make starters of each of the individual bacteria and brett., what is a good ratio to add to the barrel.  I have heard that making a starter (or using 2nd generations) of a commercial blend might result in a change in the original ratio.  (Or do we even need to build up a starter?)

All Grain Brewing / Re: First lager batch
« on: September 22, 2011, 12:17:05 AM »
Hi Doug!  You can do it all at once.  A pack or vial might not have enough yeast for 5 gal., but it's got plenty for 4 L.
Thanks Denny, I think I'll need to do a starter step-up anyway. I'm planning a 10 gallon 1.090 OG Baltic Porter.  Probably will need 2 4-L starters. Maybe it'll be ready for the Christmas party.

All Grain Brewing / Re: First lager batch
« on: September 21, 2011, 02:34:59 AM »
"Yes, pitch a large amount of yeast.  Typically it's recommended to do a 3-4liter starter."

I have a question about this.  Can I just make up 4 liters of 1.040 starter and pitch the liquid yeast or do I have to step up to 4 liters (I'm a bit unclear about stepping up a starter)?

All Grain Brewing / Re: long mash times
« on: July 31, 2011, 07:08:57 PM »
I don't see any problems with that.  You might find it to be somewhat more fermentable than it would be with a shorter mash time.  With a very high OG beer, it can be a good idea to extend the mash time to maximize fermentability so as not to end up with an excessively high final gravity.

Yeast and Fermentation / Hope I didn't ruin this batch
« on: July 31, 2011, 07:03:18 PM »
I put a glug of bleach into the bucket that I run my blow-off hoses into.  I have done this quite a few times before so that the standing water won't grow things.  (I've tried to use Starsan before but it bubbled into foam and ran out of the bucket.)  What is different this time is that I have a new chest freezer and I didn't think about the confined space for the bleach vapors.  Even without spilling liquid, it bleached the color out of the towel the bucket was sitting on.  I don't have a very tight seal on my plastic fermentation buckets, so I am hoping the positive CO2 pressure would have kept out any chlorine.  Does anyone think that this batch stands a chance of  survival?

General Homebrew Discussion / Re: Wheat based porter
« on: June 20, 2011, 01:27:28 AM »
Here's one I did for my step-son's "wedding".  It was the crowd favorite.
Uncle Dweizen's Wheat Porter

A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines

12-B  Porter, Robust Porter

Min OG:  1.048   Max OG:  1.065
Min IBU:    25   Max IBU:    60
Min Clr:    22   Max Clr:    42  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       27.99
Anticipated OG:          1.068    Plato:             16.63
Anticipated SRM:          24.6
Anticipated IBU:          27.8
Brewhouse Efficiency:       71 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts

Evaporation Rate:       1.00    Gallons Per Hour
Pre-Boil Wort Size:   11.50    Gal
Pre-Boil Gravity:      1.062    SG          15.26  Plato


   %     Amount     Name                          Origin        Potential SRM
 32.2     9.00 lbs. Wheat Malt                    America        38.00      2
 53.6    15.00 lbs. Pale Malt(2-row)              America        36.00      2
  4.8     1.33 lbs. Crystal 60L                   America        34.00     60
  2.4     0.66 lbs. Crystal 40L                   America        34.00     40
  7.1     2.00 lbs. Chocolate Malt                America        29.00    350

Potential represented as Points per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  1.00 oz.    Centennial low-alpha              Pellet   6.00   8.2  30 min.
  1.00 oz.    Nerwport                          Pellet  11.10  19.7  60 min.


Danstar  Munich

Mash Schedule

Mash Name: single infusion

Total Grain Lbs:   27.99
Total Water Qts:   36.00 - Before Additional Infusions
Total Water Gal:    9.00 - Before Additional Infusions

Tun Thermal Mass:   0.00
Grain Temp:        55.00 F

                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
sacch rest             2     60    150     150   Infuse   164       36.00   1.29
bump                   5     30    157     157   Infuse   193        8.09   1.57

Total Water Qts:           44.09 - After Additional Infusions
Total Water Gal:           11.02 - After Additional Infusions
Total Mash Volume Gal:     13.26 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Equipment and Software / Re: Vented silicone stoppers
« on: April 21, 2011, 02:36:17 AM »
Are they intended for barrels?  I was thinking that they would go in the carboy after the blow-off tube was removed.

Equipment and Software / Vented silicone stoppers
« on: April 20, 2011, 01:21:35 PM »
I like this idea, but are they hard to keep clean and sanitized?  I'm envisioning all sorts of crud getting gunked up in the flaps.  Maybe they disassemble for cleaning?  Does anybody have experience with them?

Equipment and Software / Re: Autosiphon with bad seal
« on: April 06, 2011, 02:45:51 AM »
I've found that a little keg seal lubricant helps a lot.

All Grain Brewing / Great Western 2-row vs. Pale Ale
« on: April 01, 2011, 02:11:18 AM »
 My local supplier substituted GW NW Pale Ale for the Premium 2-Row that I wanted.  What would be the difference as far as recipe building?  I see that the Pale Ale is a bit darker...anything else?

I am planning to introduce my boss to all-grain brewing.  We will do a high gravity pale ale with Danstar Munich yeast.  It's what I like to call an Uberdampfbier.

General Homebrew Discussion / Re: Caveman Brewing
« on: March 18, 2011, 01:44:15 PM »
Two parts boiling water plus one part 60 degree water should put you at about 160 degrees. If your ground water is colder than that, you could adjust the proportions.

General Homebrew Discussion / Re: Purple Colored Pilsner
« on: February 27, 2011, 03:09:23 AM »
I'm not sure if this is relevant to the rice discussion, but the 2 #s of red beets that I used in 5 gallons of wheat ale did not make a whit (wheat?) of difference to the color of the beer when the boil was done.  I was hoping for a purple/red beer.  That didn't happen.

Beer Recipes / Re: I think my Schwarzbier is a Dunkel
« on: February 27, 2011, 03:02:26 AM »

Did the rules change from last year? I thought I remembered one beer per category.  Guess I'll have get around to reading them for this year.
There's a difference between one beer per category and one category per beer.

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