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Messages - alestateyall

Pages: [1] 2 3 ... 88
1
Equipment and Software / Fermenter Recommendations
« on: August 24, 2016, 06:56:54 PM »
I have a ported plastic Big Mouth Bubbler. I like it.  But, the lid doesn't seal very well which is annoying.

2
AHA Messages, Forum Rules & FAQs / Introducing the Brew Guru mobile app
« on: August 24, 2016, 06:39:59 PM »
The app lists 3 companies  with discounts in Huntsville. I went to one (Mellow Mushroom) the day before this app came out and they said they no longer give the AHA discount. They still had an AHA sticker on the front door.

Another offers 5% off homebrew supplies but stopped selling homebrew supplies a few months ago.

That's not a complaint about the app. It's nice.

3
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 24, 2016, 04:28:15 PM »



So far I am loving it, my mother in law already seems drunk...
Nice choice of a drinking buddy!

4
General Homebrew Discussion / Pics of recent brews?
« on: August 23, 2016, 04:12:06 PM »


Mein Helles
79% Pilsner Malt
21% Kolsch Malt
17 IBU Liberty @ 60
Wlp830

The Kolsch malt definetly adds a German flavor.

I made this beer for a ladies' night party my wife had last night. I brewed it and bottled it. She forgot to serve it. More for me, I guess.

5
Ingredients / Re: Post your water report
« on: August 21, 2016, 08:19:54 AM »
Huntsville, AL (Jones Valley area)
August, 2016


6
General Homebrew Discussion / Re: Considering some literature about
« on: August 17, 2016, 06:11:54 PM »
A lot of people start with The Complete Joy of Homebrewing. I had a much older version but it was good.

How to Brew by John Palmer is very good.

For recipes I like to post here for advice and I like the AHA website. AHA has award winning recipes from the National Homebrew Contest for many years back.

7
Equipment and Software / Re: pH meter ?
« on: August 17, 2016, 10:21:25 AM »
Thermoworks has 15% off site wide right now. I just bought a 8689 meter and solutions.
How do you like your meter?


Sent from my iPhone using Tapatalk
I like it. It seems to work fine. I bought it because others on the board have spoken positively of it and I wanted an inexpensive pen type meter with replaceable probe.

Pluses: I like that it has a little screw on cap to hold the storage solution.

Minuses: the buttons on the faceplate are a bit awkward to press especially when the probe is in the liquid.
Cool, curious if you use any water software to calculate your PH? And if so how accurate is it when compared to your readings?

I use brunwater but do not have a meter, still deciding if it's necessary and worth the cost and maintenance


Sent from my iPhone using Tapatalk
I can't answer that yet. I have used for 2 batches with my house tap water but I don't know the exact makeup of that water. I plan to go back to RO water for my next batch. Then I will have some insight.

My first batch with the meter was with RO water but the RO water had TDS of 70ppm and I think I messed up the calibration. That result was off from Brunwater but I have no idea what made up the 70 ppm of TDS.

PS. without a meter I did think just using Brunwater with RO water was helping my beer. But, I could never measure my pH. I wanted to know exactly where I was so I can try to correlate to what I am tasting with my lagers.
I have now down two batches with Brunwater, a Ward labs water report, and the 8689 meter. Brunwater seems to do quite well predicting the Ph.

Batch 1. Brunwater: 5.18 Ph, 8689 measured 5.19 Ph. 
Batch 2. Brunwater: 5.27 Ph, 8689 measured 5.33 Ph.

I guessing any error has as much to do with my ability to calibrate and use the meter correctly as any other factor.

8
Ingredients / Re: Brewtan B
« on: August 15, 2016, 10:09:37 AM »
Jon, not that I've noticed it doesn't seem to be over carbonating. It's definitely not a permanent change but I'm trying it out for now and it seems to be working.

Tommy, I've been carrying yeast over to the keg when I transfer and it sits in the keg for an additional week to finish out. There shouldn't be anything different about it versus leaving it in the fermenter for another week. The yeast are still active.

At some point I plan to get a SS Brewtech brew bucket so I can do closed transfers...worry a bit less about O2 pick up. But still, doing it this way is basically a surefire way to have basically zero oxidation in the finished beer.
Makes sense. Thanks!

9
Ingredients / Re: Brewtan B
« on: August 14, 2016, 08:25:50 PM »
Posted this in the "What's brewing this weekend" thread:

I am planning to rack it to a keg when it's a few points from expected final gravity though. I've been noticing major improvements from doing that alone.
Are you actually measuring the gravity or just guessing? If guessing, what visual clue do you use to know when to transfer?

At about a week, I check the gravity or if I notice there's no more airlock activity. I keep an eye on the activity everyday. When I see no more activity I know it's pretty close to being time for transferring. Also doing a FFT. Did that on my oktoberfest. FFT finished at 1.010, kegged at 1.014 after 7 days and it finished at 1.010. I'm not using a spunding valve either, so when I go to take a sample for FG, it blasts out of there. I figure if I can transfer it within 2-4 points from being done, I'm golden.


So I assume it doesn't overcarb without the spunding?
What about diacetyl? I would be afraid to remove from the yeast in case there is diacetyl or precursor in the beer. Need the yeast to clean up.

10
Beer Recipes / Re: Quest for a great blonde ale
« on: August 14, 2016, 05:56:35 PM »
Seriously though, what do you want your Blonde to taste like? There is such a large variety in this style.  Breweries market all kinds of light colored beers as "blondes."

From your recipe, I take it you don't want hop flavor or aroma. Why a 45 minute addition and why use a  flavor/aroma hop since at 45 min you want get much if any flavor or aroma?

You have a lot of caramel malt at 10%. Even with Munich, 10% would be a lot. My favorite "blondes" are light, crisp, and clean.  That would mean 5% or less caramel. I would also go with C-10 or no caramel at all. Only add caramel if you like a hint of caramel flavor, which can be nice.

I like a bit of hop flavor and aroma. I would save a bit of the centennial hops for a 0 minute addition. For 1 gallon I would say 0.1-0.2 oz. I don't like to turn a blonde into a pale ale.

I like Patagonia Extra Pale malt. It is very light, tasty, and has a slightly sweet taste even with low FG.

Mash at 148-150 to finish dry and ferment with a clean yeast like 1056/001/US-05.

11
Beer Recipes / Re: Quest for a great blonde ale
« on: August 14, 2016, 04:45:07 PM »
Brew it with a lager yeast.

12
General Homebrew Discussion / What's Brewing this Weekend? 01/18/2014
« on: August 14, 2016, 01:01:13 PM »
Hoppy Lager today for me. Recently, I bought 10 lbs. Briess 2-row Brewers Malt. I made 2 batches. Both batches had efficiency 71-72% versus my normal efficiency 78-80%. Is this normal for Briess Brewers Malt?

Everything else went great.

Hoppy Lager
3G, 1051 OG
88% Briess Brewers Malt
7% Golden Promise (getting rid of leftovers)
5% Caramel 10
32 IBU CTZ @ 65
0.5 oz. Cascade steeped 20 min. at 160F.
WLP830 slurry.

Mashed @ 150F 75min.
Yellow Balanced water.
Ph 5.33.
One potential reason for the low efficiency could be that the grain looks very small. Not nearly as plump as other malts. Maybe the grain is not getting a good crush.

I wonder if this is barley that was hit with a drought and didn't get as plump as normal. I am way out on a limb here.

13
Ingredients / Re: Brewtan B
« on: August 14, 2016, 11:41:39 AM »
Posted this in the "What's brewing this weekend" thread:

I am planning to rack it to a keg when it's a few points from expected final gravity though. I've been noticing major improvements from doing that alone.
Are you actually measuring the gravity or just guessing? If guessing, what visual clue do you use to know when to transfer?

14
Hoppy Lager today for me. Recently, I bought 10 lbs. Briess 2-row Brewers Malt. I made 2 batches. Both batches had efficiency 71-72% versus my normal efficiency 78-80%. Is this normal for Briess Brewers Malt?

Not as far as I know. But it's not a particularly good malt either.





Looking forward to it as well, Jon.
The first batch was a 100% Briess Brewers malt lager. That beer tasted pretty good actually. Nice malt flavor. It's just the low efficiency that is a bit annoying.

15
Hoppy Lager today for me. Recently, I bought 10 lbs. Briess 2-row Brewers Malt. I made 2 batches. Both batches had efficiency 71-72% versus my normal efficiency 78-80%. Is this normal for Briess Brewers Malt?

Everything else went great.

Hoppy Lager
3G, 1051 OG
88% Briess Brewers Malt
7% Golden Promise (getting rid of leftovers)
5% Caramel 10
32 IBU CTZ @ 65
0.5 oz. Cascade steeped 20 min. at 160F.
WLP830 slurry.

Mashed @ 150F 75min.
Yellow Balanced water.
Ph 5.33.

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