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 - In The Sand

Pages: 1 ... 8 9 [10] 11 12 ... 27
General Homebrew Discussion / Re: Popping My Homebrewing Cherry
« on: August 05, 2013, 06:54:30 AM »
Best decision you will ever make. My advice would be to start as big as you can. Get to know your equipment and brew as often as you can. Make sure you have a couple of refrigerators. Other than that, it's mostly just trial and error (hopefully minimal error).

Yeast and Fermentation / Re: vigorous fermentation
« on: August 05, 2013, 06:52:26 AM »
Never had anything subside that quickly. Of course I usually try to pitch at much lower temps. What was the age of the yeast and how many packets of what strain did you use? You may have under pitched. 1.078 is pretty high for one pack.

Beer Recipes / Re: Mild Brown Ale
« on: August 05, 2013, 05:04:08 AM »
Ok, I've revised my recipe just a bit and changed it to a Northern English Brown Ale.  Let me know what you think.  I've also upped the mash temp a bit to make it more dextrinous since chico is so attenuative.  Let me know what you all think.  Is this going to be a good balanced brown?

Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 10.00 gal     
Boil Size: 12.00 gal
Estimated OG: 1.047 SG
Estimated Color: 17.6 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU     
15.00 lb      Standard 2-Row (2.0 SRM)                  Grain        82.19 %       
2.00 lb       Amber Malt (22.0 SRM)                     Grain        10.96 %       
0.75 lb       Chocolate Malt (350.0 SRM)                Grain        4.11 %       
0.50 lb       Caramel/Crystal Malt - 60L (60.0 SRM)     Grain        2.74 %       
2.00 oz       Goldings, East Kent [5.00 %]  (60 min)    Hops         18.9 IBU     
1.50 oz       Goldings, East Kent [5.00 %]  (15 min)    Hops         7.0 IBU       
0.50 oz       Goldings, East Kent [5.00 %]  (0 min)     Hops          -           
2.00 items    Whirlfloc Tablet (Boil 10.0 min)          Misc                       
2 Pkgs        American Ale Yeast (Fermentis #US-05)     Yeast-Ale                 

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18.25 lb
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 8.21 gal of water at 164.5 F    156.0 F       

General Homebrew Discussion / Re: Home Beer and Wine survey
« on: August 03, 2013, 05:18:32 AM »

The Pub / Re: song title game
« on: August 02, 2013, 05:21:37 AM »
Learn to fly - Foo Fighters

Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 02:34:44 PM »
According to Fermetis, dry yeast sachets contain other microorganisms:

Wyeast claims to be free of other microorganisms:
"Wyeast 100% Pure Liquid Yeast™ cultures are pure, single strains of yeast with no contaminants. Dry yeast can contain contamination by multiple strains or other organisms, varying between manufacturers and batches.

I don't know whether this makes a discernible difference in 5G of beer but, IMO, this makes liquid yeast better.
You're comparing a lab analysis to marketing lingo. All of fermentis' numbers are <X/mL. This is probably the lowest level they can detect. A lab analysis rarely says zero because the contamination may be there but at levels they can't detect.

+ <MDL

Brewing tonight...hoppy brown ale.

Brewing in Florida in August sucks no matter what time of day. Thought I would do better by waiting until evening but it's still muggy as hell and this was the weather earlier:

Another example of Florida brewing weather by ccfoo242, on Flickr

I too am in FL. That's why I have this to keep me dry and shaded

Nothing.  My fermentation chambers are at max capacity.  I'm considering to the nanomashing experiment from the May/June 2013 edition of Zymurgy.

Beer Recipes / Mild Brown Ale
« on: July 31, 2013, 08:59:06 AM »
We've been asked to brew a couple of styles for an event at my day job.  I'll be serving to people that I have no idea if they like craft beer or not.  So my thoughts were a citrusy/fruity IPA and a Brown Ale.  I've never done a brown ale, but I've read up on the style.  I think this would be a nice alternative to those who don't care for IPA's.  I'm not sure about the specialty malts here.  Have I overdone it?  I've never used Victory or Amber so I'm not 100% sure if both are needed or if the flavors will be complimentary.  Also, could use suggestions on yeast strain.  I figured something with low esters like 1056, but there may be a better alternative.  So from what I've gathered, I'm thinking the brown would look something like this:

Batch Size: 10.00 gal     
Boil Size: 12.00 gal
Estimated OG: 1.048 SG
Estimated Color: 15.8 SRM
Estimated IBU: 18.8 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Amount        Item                                                         % or IBU     
14.00 lb     Standard 2-Row (2.0 SRM)                            75.68 %       
3.00 lb       Amber Malt (22.0 SRM)                                 16.22 %       
0.50 lb       Caramel/Crystal Malt - 60L (60.0 SRM)            2.70 %       
0.50 lb       Chocolate Malt (350.0 SRM)                            2.70 %       
0.50 lb       Victory Malt (25.0 SRM)                                  2.70 %       
0.50 oz       Warrior [15.00 %]  (60 min)                         14.1 IBU     
1.00 oz       Goldings, East Kent [5.00 %]  (15 min)           4.7 IBU       
1.00 oz       Williamette [5.50 %]  (0 min)             -           
2.00 items    Whirlfloc Tablet (Boil 15.0 min)         
2 Pkgs        American Ale (Wyeast Labs #1056)         

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18.50 lb
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 9.25 gal of water at 164.0 F    154.0 F       

Yeast and Fermentation / Re: Yeast Choice for Imperial Porter?
« on: July 30, 2013, 02:27:04 PM »
I'm a Ringwood man, myself, for imperial porter.

I bet that would be good. Better do a good d-rest though.

Equipment and Software / Re: Chilling idea - thoughts and suggestions
« on: July 30, 2013, 09:35:25 AM »
Sounds like it should work.  However, I would think if you're really looking for more significant time savings you might just want to invest in an inline plate chiller.  You can use your IC in an ice bath to pump prechilled water through the plate chiller and have your wort at pitching temp immediately.  I am able to go from boiling to 68* in no time with my setup.  That allows me to pitch as I'm filling up the carboys. 

I think it's very possible that the small gap could be causing the mold.  When you get frost in your freezer they tell you to check your seal.  Any slight seal deterioration or warping can cause problems.  So that would apply in this situation too.  I like quattlebaum's technique, but I'd still seal it somehow so you don't have any air escaping.

Equipment and Software / Carbonating with Diffusion Stone
« on: July 30, 2013, 04:52:59 AM »
I recently purchased a 0.5 micron diffusion stone to use for force carbonating kegs.  I've used it on about 3 batches so far and it works great!  I can carb a beer in 2 days, rather than 2 weeks.  I just use a short piece of 1/4" tubing with the diff stone on one end and shove the other end on the gas in post.  I followed the instructions for the carbonating lid, since it's the same concept.  My question is, why do they suggest starting at 2 psi and gradually raising the pressure to serving pressure?  If it is cold (at serving temp), why not just set at 10-12 psi and leave it? 

The first batch I did according to their directions.  The second batch I was a little more aggressive and started at about 8 psi, then bumped up to serving pressure within 12 hours.  Beer was ready in the same amount of time.  The batch I kegged last night I did the same way.

Drill a hole through the side and seal it with "Great Stuff". Seen it a thousand times.

Equipment and Software / Re: Ranco and fridge with freezer
« on: July 29, 2013, 04:44:12 PM »
It'll take over the power cord.  That'll control the whole thing. Gotta sacrifice the freezer. Unless you rewire some stuff, in which case I can't help because I'm not electrician.

Pages: 1 ... 8 9 [10] 11 12 ... 27