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Messages - hopfenundmalz

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Wow.  What type of burner do you have?

Flam tamers/spreaders were talked about at the NHC a few years back by Ray Daniels.  Never had a reason to use one. What type of kettle do you have?

Kegging and Bottling / Re: Aging
« on: March 05, 2012, 07:11:14 AM »
Just saying that my normal gravity lagers get better with longer lagering times.  Like 8 weeks or more.

My normal gravity p-lambics take years to hit the peak.

It really depends on the beer, there is no one answer.

Equipment and Software / Re: Malt Mill questions
« on: March 05, 2012, 05:55:03 AM »
Schmidling fixed gap, 10 yrs., no issues.
My Schmidling malt mill is 12 years old and is still crushing a lot of grain.  Those 3 roller Monster Mills make me drool.

Homebrew Competitions / Re: NHC 2012 Entry Link
« on: March 04, 2012, 09:55:37 PM »
11:53 PM Sunday, checked and it is full up.

Homebrew Competitions / Re: NHC 2012 Entry Link
« on: March 04, 2012, 08:01:38 PM »
At 10:00 PM EST on Sunday, it looks like it will be full by Midnight.  WOW.

Beer Recipes / Re: My Latest Timothy Taylor Landlord Knockoff
« on: March 03, 2012, 11:15:59 AM »
Styrian are Fuggles grown in slovenia.  They have a spiceyness Fu
Code: [Select]
ggles does not, and not as earthy.

The way the hobby has been growing, I am with Ron on this.

Beer Recipes / Re: My Latest Timothy Taylor Landlord Knockoff
« on: March 01, 2012, 09:59:10 PM »
I pitched a fair amount of yeast, but did not use O2 on this one, just pumped full throttle into the buckets with the foaming that causes..  Also did not chill as far down, pitched at 65F rather than the 62F that is usual.  The last one was in the ballpark, had some stone fruit, but not enough.

General Homebrew Discussion / Re: Should I....
« on: March 01, 2012, 07:58:20 PM »
While you have the posts off to replace the o-rings on the tubes, boil the posts and poppets for 10-15 minutes.  If anything is luking there, it will take care of it.

Timothy Taylor Knockoff attempt is in the recipe section.  Not a bad brew day.

Beer Recipes / Re: My Latest Timothy Taylor Landlord Knockoff
« on: March 01, 2012, 06:18:38 PM »
Looks like a great recipe.  What temp(s) do you plan to ferment at?  Hold it at 65F throughout?

Sorry about that, just going to let it rise up, but will keep it at or under 70F.

The 2 different Golden Promise malts are due to having some TF left over.  Wanted to have some Simpsons in there as I think it is a little sweeter.

The carafa III was just for color adjustment.

Hope this helps.

Beer Recipes / My Latest Timothy Taylor Landlord Knockoff
« on: March 01, 2012, 05:54:08 PM »
Soveral have asked, so here it is with what I did today.

2012 Tim Taylor Landlord Knockoff

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       15.19
Anticipated OG:          1.042    Plato:             10.59
Anticipated SRM:           9.7
Anticipated IBU:          35.8
Brewhouse Efficiency:       78 %
Wort Boil Time:             75    Minutes

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00


   %     Amount     Name                          Origin        Potential SRM
 92.2    14.00 lbs. Golden Promise 8lb Simpsons and 6 lb TF              Great Britain  1.038      2
  6.6     1.00 lbs. Crystal 35L   Bairds Carastan                UK      1.035     35
  1.2     0.19 lbs. Crafa III Germany  1.027    500

Potential represented as SG per pound per gallon.

Mashed at 151 F for 60 min. pH was 5.47.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  1.75 oz.    Goldings - E.K.                   Whole    5.00  15.4  60 min.
  1.75 oz.    Styrian Goldings                  Pellet   5.25  16.2  60 min.
  1.25 oz.    Styrian Goldings                  Whole    5.25   4.2  10 min.


Wyeast 1469 West Yorkshire

3L starter.

Water - RO base water.  8.5 Gallons for mash and 8.5 for sparge

             Mash            Sparge
Gypsum 2.5 grams      2.5
Epsom   3.5                 3.5
NaCl      0.43               0.43
CaCL2    1.7                1.7
Ca(OH2) 1.35               

Kettle additions = 10 grams gypsum.

total boil time = 75 min.

Chilled to 65 F and pitched.

Open fermentation in buckets - well the lids are on top, not snapped down. 

Aeration was from pumping into the buckets with March Pump.

Fermenting in basement at 61 F ambient.  Not in water baths - yet.

Hope this helps.


General Homebrew Discussion / Re: Hops starting to sprout
« on: March 01, 2012, 03:41:21 PM »
Nothing here in SE Michigan.  Mine are away from the house, so it will be a while.

Yeast and Fermentation / Re: Poll: Do you use a secondary fermentation
« on: March 01, 2012, 01:14:23 PM »
Yes I do a secondary fermentation for all of my beers. That is when the yeast are cleaning up the fermentation byproducts, e.g. diacetyl and acetaldahyde.

Do I let the yeast clean up in the primary fermenter or the secondary fermenter?  It depends on the beer.  Lagers get long secondaries in kegs.  Big beers and dry hopped beers get moved to secondary. 

One should go by taste and not the calendar when saying a beer is done.

Wood/Casks / Re: 5 gallon Balcones Distillery Barrel
« on: March 01, 2012, 10:44:48 AM »
Thanks for the advice. Good stuff.

I bought mine from Jason at Adventures in Homebrewing ( After the last batch sold out I e-mailed him and he put me on the waiting list for this batch.

First pallet sold out quickly.  I know they are looking to get more.  Beers aged in those barrels tasted good.  Members from several local clubs went in on the order with Adventures.

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