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Messages - skepace

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16
All Grain Brewing / Re: HERMS vs RIMS
« on: October 30, 2012, 08:20:56 AM »
I was thinking of using propane burners.  I would have to brew in my garage with the winter coming in Colorado would make brewing rather cold but I really don't have space inside. 

Wouldn't the electric elements end up going bad at some point?  Cooking with gas is better than an electric stove.

so, replace the elements when they eventually blow...not that expensive.

Plus electric brewing is about 95% efficient vs. propane which is only about 30% efficient, not to mention a lot more costly.

What about your electric bill?

17
All Grain Brewing / Re: HERMS vs RIMS
« on: October 30, 2012, 07:46:40 AM »
I was thinking of using propane burners.  I would have to brew in my garage with the winter coming in Colorado would make brewing rather cold but I really don't have space inside. 

Wouldn't the electric elements end up going bad at some point?  Cooking with gas is better than an electric stove.

18
All Grain Brewing / Re: HERMS vs RIMS
« on: October 29, 2012, 08:32:28 PM »
Well I am building the setup right now.   Might get all of the valves put in me then try to produce my first batch. 

19
All Grain Brewing / HERMS vs RIMS
« on: October 29, 2012, 03:39:44 PM »
Building an all grain system.  Already have the three kegs bought for and a friend is going to cut openings in the top. 

But I am struggling with going with either HERMS or RIMS.  I would love honest feedback.

Thanks!

20
D-90 and D-180?

Those are the two darkest grades of Candi Syrup. They both have a lot of flavor, but the flavors are a little different. The D-90 has more toffee and caramel, while the D-180 has more dark fruit.

Thanks!

Would 1 or 2 lbs of two row added to this recipe be enough?  Should I back off the 12 lbs of extract if I am adding two row??

21
Extract/Partial Mash Brewing / Re: Re: First Christmas Beer - Got questions!
« on: September 16, 2012, 08:47:01 AM »
[quote author=erockrph link=topic=13365.msg169864#msg169864 date=1347546038

Oops, missed the Hard Candi. Yeah, I would definitely replace the Hard Candi with Candi Syrup. You could even go up to two pounds of it on a recipe this big. It should help dry things out a bit but still provide a lot of flavor. If you do end up using 2 pounds, then I'd say use a pound of D-90 and a pound of D-180 (if you can) to up the complexity a bit.
[/quote]

D-90 and D-180?

22
Extract/Partial Mash Brewing / Re: First Christmas Beer - Got questions!
« on: September 16, 2012, 06:49:54 AM »
What about switching from Crystal 90 to two row?  Would that be better for a winter warmer/strong ale?

Also, I'm adding spices to secondary.  Good or bad?

Personally, I'd keep the Crystal 90 AND add more two row.  I find the stronger beers benefit from a slightly sweet background.  I can't comment on the spices since I personally don't like them in my Christmas beers...but that's just my own bias.  My Christmas beers tend to be more along traditional lines, ie., no spices.  That said, if I were to add spices, I would add them in secondary so they don't dominate the beer.

Should I then cut back on the specialt grains like the black patent malt and Chocolate malt?

23
Extract/Partial Mash Brewing / Re: First Christmas Beer - Got questions!
« on: September 16, 2012, 06:11:45 AM »
What about switching from Crystal 90 to two row?  Would that be better for a winter warmer/strong ale?

Also, I'm adding spices to secondary.  Good or bad?

24
Extract/Partial Mash Brewing / Re: Re: First Christmas Beer - Got questions!
« on: September 12, 2012, 03:55:49 PM »
Special B will lead to underattenuation like any other Crystal Malt. Try Dark Candi Syrup instead. That will attenuate fully and give some of the same flavor and color contributions.

Since my LHBS doesn't know the breakdown of their extract, I will  switch to light extract.  Should I switch out the Dark Candi Syrup for the Belgium Dark Hard Candi? 

25
Equipment and Software / Re: Oh no! All grain!?!?
« on: September 12, 2012, 03:54:11 PM »
Looks liek 201 is stronger but less resistant to harse environments. might not be ideal for brewing given the low pH and high temps involved but might well be just fine.

Might give it a shot.

From what I can find online is that with 304 getting so expensive a lot of food service places are switching to 201.  Just as safe, not as shinny.  :)

26
Extract/Partial Mash Brewing / Re: First Christmas Beer - Got questions!
« on: September 12, 2012, 02:59:17 PM »
Also,

doesn't flaked wheat need to be mashed to bring anything but starch to the game? been a while since I did extract and I can't remember for sure.

but +1 on the less crystal and the light or extra light extract suggestions. I once did an extract RIS and added a healthy dose of crystal malt because I wanted a big chewy beer. It never got below 1.030 and was pretty much undrinkably sweet.

Opps, not flaked wheat but flaked oats for head retention.  I was going off of pure memory when I first posted.  Might pull back on the crystal.  What else could I add for high ABV?  Special B?

27
Equipment and Software / Re: Oh no! All grain!?!?
« on: September 12, 2012, 02:19:05 PM »
Well I found Stainless Steel pots from Pacific Prime for a great price today but they are listed as 201 SS and not 304 which most are.  Any downside to this?

28
Equipment and Software / Re: 201 or 304 Stainless Steel
« on: September 12, 2012, 01:43:21 PM »
That would be a bummer!

29
Equipment and Software / 201 or 304 Stainless Steel
« on: September 12, 2012, 01:22:17 PM »
So I found a large stock pot that I can convert to a brew kettle since a buddy of mine can weld stainless steel.  But it is 201 stainless and not 304 like most kettles I see for sale.

Is there a big difference?  I know price to buy is about half. 

Thanks!

30
Extract/Partial Mash Brewing / Re: First Christmas Beer - Got questions!
« on: September 12, 2012, 06:58:35 AM »
No matter what style of beer I make, I always use a light extract (pilsner, pale, extra pale, etc) and control all other flavor aspects with specialty malts. I would recommend switching from the amber extract to a light extract, then adding the steeping malts as needed. Also, if you really want to try to hit 10%, consider adding some plain table sugar instead of some of the extract or crystal malt. It's near 100% fermentable, giving you a lower FG, and make the beer (as they say in Belgium) more "digestable".

Good idea about the Light extract.  Might go with it.  I want to go all grain by January so this might be my last one with extract.  Table sugar?  Interesting...

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