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Messages - hopfenundmalz

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3691
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.

3692
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.

3693
Timothy Taylor Knockoff attempt is in the recipe section.  Not a bad brew day.

3694
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.

3695
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


Grain/Extract/Sugar

   %     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.


Hops

   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.


Yeast
-----

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.

 







3696
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.

3697
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.

3698
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 (Jason@homebrewing.org). 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.

3699
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 01, 2012, 06:06:18 AM »
I've read and listened to the stories of sommeliers but it wasn't that they couldn't tell the difference between red and white wine but rather they couldn't tell the difference between an $8 bottle and a $50 bottle. I'm pretty sure most of us could tell the difference between Amber Bock and Celebrator. ;)

Regardless, not sure how many of you were beer drinkers in the early 90's but a very similar situation was happening then that is happening now. Lots of breweries popping up here there and everywhere. Lot's of these people had the dream first of opening a brewery and then learning how to make beer. That bubble burst and most of those breweries that were making sh!tty beer went down the toilette and drug a bunch of the good ones down with them.

Well, the exact same thing is happening again now. People should not start with idea of a brewery but with the passion for crafting beer. way too many people are enamored by the stainless steel tanks and equipment and volume and not enough about the yeast and fermentation and malt and hops.

This has been clear to me for the last year or so.  There are people out there that have brewed some beer, think it is great, and want to open a brewery.  The beer is flat out bad, and they don't have a clue.

On the other side of the coin, just because you make good, or even really good beer, it does not mean you will be successful.

There are places springing up all around here.  Some will not last. Some of the established breweries are expanding, but they have a handle on quality, and will grow more.

3700
General Homebrew Discussion / Re: What's Brewing This Weekend - 3/2 Edition
« on: February 29, 2012, 08:21:02 PM »
No problem.  Will post when done.  Need to get the water adjustments updated, and procedures for planned fermentation.

The one I had was good, trying to make it better.

Will have to travel back to England to taste it again for quality control.

3701
General Homebrew Discussion / Re: Why I brew
« on: February 29, 2012, 07:49:52 PM »
I brew now to make the beers we want to drink.  Lagers have become more and more of the yearly list.

We have lagers that are fresh and do not have the staled taste we get in imported German lagers.  Those are great drinkers in the summer. We will get our tastes recalibrated on an trip to Germany in the coming months.

Another reason to brew is to make some beers that are not available.  A CAP?  How about a Graetzer? Those have turned out "yummy".

3702
General Homebrew Discussion / Re: What's Brewing This Weekend - 3/2 Edition
« on: February 29, 2012, 07:44:07 PM »
On 3/1 will be doing a tweaked Timothy Taylor Landlord knockoff.  A little more bitterness from the hops, more sweetness from the base malts and crystal, a little Carafa III to adjust color to be darker.  More gypsum in the boil to give it the Burton 'snatch' thingy. Will also do an open fermentation, sort of, leaving the lids of the buckets not snapped down.  Last time was closed in the conical.  Looking for a little more of the stone fruit flavor that 1469 gives.

Man, I love this beer.

3703
General Homebrew Discussion / Re: Dortmunder in 7 Days???
« on: February 29, 2012, 05:40:10 PM »
The lagers I make have been getting to the FG in <7 days.  This includes the D-rest.  You might leave it on the yeast a little longer, then keg.  Taste it when you think you are ready.  If you get butter or green apples, wait longer and let the yeast clean up more.

3704
Beer Recipes / Re: Recipe Wiki...Recipe Wacky?
« on: February 29, 2012, 02:59:42 PM »
I think it has to do with the grain bill and that Amarillo is a fairly smooth bittering hop.  It is one of those recipes that work very well when brewed properly.  Like SSoS, which take a little time to lose its harshness when young.

You will not know until you brew it.

Oh yeah - Bob had the BoS at the clubs competition last year.  It was his Citramarillo.  I think you can guess his hops.  Same grain bill, same hop schedule.  I think he uses a 1:1 blend, but don't quite me on that. It was brewed at Arbor Brewing in AA as part of the winning prize.  Everyone that had it, including at least 3 BJCP Nationals that were at the release party commented on the balance. 

3705
Ingredients / Re: Hop bomb!!!
« on: February 28, 2012, 05:49:12 PM »
I have had good luck with the hops added at knockout with a long whirlpool.  You get good flavor, some aroma, and more bitterness even though the wort is not boiling.

For maximum aroma you have to dry hop, as the essential oils will flash off above room temperature (or above 78-80F for the lowest flash point).

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