Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: 1 ... 241 242 [243] 244 245 ... 379
3631
If you want to go big, go real big. The bjcp says 1.115, but it is your beer.

I really don't think that yours is out of bounds, but you will only get in the 1.080 to 1.090 range using first runnings.  You add DME or other sugars to bump it up, or boil a long time.

Fred has some good advice on his site.  Look under thoughts on making a big beer.
beerdujour.com


3632
You will need to boil a long time to get that OG.

The decoction might get you a little more from your grains, as it makes more starch available for conversion, and will be only .001 to .002 on the OG.

Its your beer and time, so your decission.

3633
General Homebrew Discussion / Re: Batch 500
« on: March 12, 2012, 05:51:47 PM »
I am impressed.  We brew twice a month or so in the cold months, then don't brew so we can enjoy that beer in the warm months.  Lookign forward to being out on the deck with a Helles or a Pilsner in hand (kept in the shade to avoid skunking)!

So I am saying we are slackers.  Around batch 300+, not concerned with the count these days.

3634
All Grain Brewing / Re: repeated stuck mashes
« on: March 12, 2012, 05:48:40 PM »
My false bottom is held up by a bunch of stainless bolts/nuts in supporting spots.  If the false bottom is flexing, this could prevent that.

mine is just a basic dome like this: http://www.rebelbrewer.com/shoppingcart/products/12-Inch-Stainless-False-Bottom.html. do I need to add some feet to it?

Tom could be right on the flexing.  You can get a large resolved force on the False Bottom with just a little pressure differential.  The elbow may bottom out on the bottom of the cooler.  I have an old Listerman Phalse bottom made of plastic.  Those had horizontal holes drilled through the elbow at right angles so you would maintain flow when the plastic was hot in the mash, under pressure, and bottomed out on the elbow that extends under he false bottom.  Hope you understand what I mean.

3635
General Homebrew Discussion / Re: First barley wine
« on: March 11, 2012, 07:32:56 AM »
I recommend mashing low around 149F. Pitch in the low 60's and control the fermentation as this high gravity beer will want to take off. I would expect as much as 10 degrees of temp rise if you don't control it with a swamp cooler of fermentation control chamber of some sort.

You'll need a large starter and plenty of oxygen for this beer.

That is my advice.  Large starter, lots of O2 (even an extra shot a few hours later), and control that temperature.  Your BW can be ready to drink in a few months if you do this.

3636
Equipment and Software / Re: Food-grade buckets at Lowes
« on: March 10, 2012, 08:17:19 PM »
Carmel California ?

Look at his sig, Martin's in Indiana
The one in CA is "Carmel by the Sea".
The one in Indiana was called "Carmel by the Interstate" by my Sister when she lived in the area.

3637
Yeast and Fermentation / Re: Crazy pH drop during fermentation
« on: March 10, 2012, 06:29:02 PM »
Water high in bicarbonates helps this, according to Steve Piatz.  Some add KCO3 to keep the pH in the range the yeast like.  A mix-stir is used when the nutrients go in, to aerate and to knock out the CO2.  Getting the CO2 out will also help the pH stay up.

3638
General Homebrew Discussion / Re: First batch is drinkable!
« on: March 10, 2012, 04:34:24 PM »
To echo many others congrats!  :D

Also, welcome to the addiction that is homebrewing! This may be the ruin of your marriage but we'll always be here!
Or it could make his marriage even better.  The wife and I have both enjoyed many aspects of the hobby.

3639
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 10, 2012, 11:03:25 AM »
We made one of our beers at Grizzly Peak.  It is the biggest brewpub by volume in Michigan.  They have the head brewer Duncan, and his 2 assistants.  We hade to grab something from the kitchen, and as we were back there before the lunch rush, I noticed the line of chefs/cooks doing various tasks. There is also the front grill and pizza oven that are staffed.  This says nothing of the dishwashers, busers, and servers.  Lots of staff, many multiples of the brewers and bartenders (they have 2 bars in the place).

Here is another fun fact.  When we were at beer camp and asked how many people worked at Sierra Nevada, the number was big, but that included the Taproom/Kitchan staff which outnumbered the brewery staff at the second largest craft brewery.


3640
Ingredients / Re: water for Dortmunder
« on: March 10, 2012, 10:55:17 AM »
Then there are the stories that one brewer from Dortmund said that his brewery has a big RO system, and add minerals.  Read that on the Internet, so it must be true.

3641
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 10, 2012, 10:04:15 AM »
Can you share with me where these great brewpubs are with great food you speak of?  Id like to try them out.
Grizzly Peak in Ann Arbor.  Hop Cat in Grand Rapids (they brew 3 barrels at a time, but have about 40 guest taps so they are also a beer baar).  Those come to mind quickly.  Oh, yeah, Redwood Lodge in Flint.

Pelican Pub in Oregon.

Revolution in Chicago.

There are a few production breweries that have really good food, but you wanted brewpubs.




3642
Going Pro / Re: "The Grand Timeline"
« on: March 09, 2012, 11:36:49 AM »
Step One is to incorporate and register your trade name (if applicable) and trade marks. If you even discuss your plans with anyone else without those protections in place, you're putting your whole business in jeopardy.
Some local pros have said the first hire is your Attorney. Which meshes nicely with Step One above.

Second hire was the Accountant.

3643
Kegging and Bottling / Re: Beer Cases! Help!
« on: March 09, 2012, 07:40:05 AM »
Some people from the club have the cwcrates and like those.  Those crates were robust, and looked to be fairly water proof.  I didn't get any since more kegs were on my buy list.


3644
General Homebrew Discussion / Re: Sanitizer question
« on: March 09, 2012, 07:34:05 AM »
Depends upon which sanitizer and what sort of water.

Star-San / Saniclean - is good until it goes cloudy (which is an indication of a pH rise). Best life span you can get out of that stuff is by mixing it with distilled water and sealing it up in a container between uses.

Iodophor - basically when it loses color. Haven't really worked with it though.

If you have hard water, Star San will quickly become cloudy, but can still be effective.  I use it for making 1 batch of beer from brewing to packaging before I toss it out.

The cloudy issue is with water with high alkalinity also, which results in raising the pH.  I know this to be true.  I now use RO water for my star san mix.

3645
The Pub / Re: AHA joke thread
« on: March 08, 2012, 06:04:23 PM »
This is one of my brothers favorites. You can tell he has had too much to drink when he tells this.

Guy opens the door to a barber shop and says "Bob Cox here?"

The barber says "No, we just cut hair."

When beer comes out my brother's nose after that, you know he has had way too much to drink.

Sorry for the lame joke.

Pages: 1 ... 241 242 [243] 244 245 ... 379