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Topics - richardt

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31
Equipment and Software / How to wire a digital Ranco ETC-111000-000
« on: June 29, 2010, 05:31:40 AM »
I have zero knowledge/skills/tools to do electrical wiring.  But I bought two Ranco digital temp controllers online and wired them up myself last night.

Found this site to be most helpful.  Had no problems.  Bought what I needed at Home Depot and Walmart.

http://www.brewboard.com/index.php?showtopic=40898

32
Quick question for the group:
Is StarSan less effective if I use my hard/alkaline water profile rather than RO water? 
I'm brewing today, so I'm too lazy to do the math.  I have JEA Water (Jacksonville, FL; already posted in "Post your water report').  RA = 46.
I used RO water today to make up some fresh StarSan, anyway.

33
Ingredients / IPA that emphasizes Citrus flavor/aroma
« on: June 23, 2010, 02:24:35 PM »
I'd like some input regarding an IPA recipe I'm creating.  My goal is to create an IPA that emphasizes citrus flavors/aromas.
I'm about to make an IPA utilizing these 5 hops:  Magnum, Summit, Simcoe, Cascade, and Citra.
I measured them out today--hard for me to tell much of a difference between Simcoe, Cascade, and Citra.

Hops:
60 min addition    1 oz Magnum (mainly because I don't have enough Summit; and it is clean bittering)
20 min addition    1 oz Summit
15 min addition    1 oz each of Simcoe, Cascade, Citra
05 min addition 0.5 oz each of Summit, Simcoe, Cascade, and Citra
DH addition      0.5 oz each of Summit, Simcoe, Cascade, and Citra  (last 3 days in secondary)

Water will have an EH of 93, RA of -28, Est SRM 3-8, Cl:SO4 = 1 (balanced).  
Yeast is Wyeast 1056 (American Ale); + 2 L starter.

Grains (for 10 gallon batch size, OG estimate 1.073, FG estimate 1.017):
10 lb Pale Malt (2 row)
10 lb Pils malt (2 row)
1 lb Carafoam
1 lb Crystal 20
1 lb Crystal 40
1 lb Melanoiden/Aromatic malt
2 lb Cane sugar

Mash will be at 154 F (my goal med body--which I prefer, although style guidelines rec'd mashing at 150-151 F for a light body).

Am I going to be able to distiguish much much citrus complexity with flavors and aroma or is it just going to be overwhelmingly citrusy?

34
I'd like to compile a list of supplies needed for sensory training of our BJCP judges and exam takers.
Does anyone have experience with doctoring beers?

It would benefit our members to be able to detect and correctly identify DMS, diacetyl, phenols, esters, acetaldehyde, etc. by smell and taste.

35
Questions about the forum? / Unread topics/replies disappearing?
« on: June 02, 2010, 08:49:42 AM »
When I click on "Unread" to see all the new posts since my last login, I often see 15-25 posts.
Sometimes I get too busy writing a reply to one of the first few that I open or have to log out due to time or family or work reasons and I don't get around to reading all the posts.
When I log back in--those posts that I did not get a chance to read do not remain on the "unread" list.  Why is that?

It is a pain to have to hunt around all the different sections for anything marked "new" to find what I missed out on.

36
All Things Food / Filet Manhattan Recipe
« on: May 14, 2010, 07:18:02 AM »
Does anyone have a good Filet Manhattan recipe?  I got a craving for it and I can't find a good recipe online.

I used to go to a restaurant in Daytona Beach, FL (Rosario's) that served an awesome succulent filet mignon marinated in whiskey or bourbon and vermouth and crusted with peppercorns.  It was usually accompanied by sauteed portobello mushrooms (similar "manhattan" marinade sauce) and peas/french onions.

I also wonder about how long to marinade-so any suggestions would be welcome.

If you've got a great steak au poive recipe--I'd love to see it, too!


37
Kegging and Bottling / How much volumes of CO2 per gravity point?
« on: May 07, 2010, 07:46:03 AM »
Is there a simple rule of thumb for the level of carbonation achieved if one ferments for awhile in primary and then transfers (before FG is reached) to the keg or the bottle?

For example, given a beer with an OG of 1.070 and assuming a FG of 1.010 as our goal (perhaps even determined by FFT), how many volumes of CO2 could one expect if I filled a 12 ounce bottle with:
1.015 SG beer
1.020 SG beer
1.025 SG beer
1.030 SG beer
1.035 SG beer
1.040 SG beer

How about a 5 gallon Corny keg?

Is there a simple rule of thumb for remaining SG points to be fermented and levels of CO2 produced?
Does some allowance need to be made for pre-existing CO2 levels in beer that is being racked/bottled from the fermenter?

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