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Messages - alestateyall

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SMB adds Na and SO4.

There is a spreadsheet to estimate how much SMB to add to your mash for low oxygen brewing. It’s a bit confusing. Enter your data in the blue cells. The Blue NaMeta is taken from the table on the left. Choose the value for the highest temp your water reaches before mashing.  You estimate a margin on the other side.  Once filled out there are cells for SO4 and Na ppm. Add those to appropriate values in Brunwater in your water profile tab. Just add them to what you got from Ward Labs.

When I add SMB, I crush the tablet and add the amount recommended from this spreadsheet.

The SO4 and Na amounts are significant enough to account for them. You are going to add 20-30ppm SO4 and a smaller amount of Na.

PS. My Campden tablets say they are Sodium Metabisulfite. I think they can also be Potassium Metabisulfite which is the compound Robert talks about above.

General Homebrew Discussion / Re: How's your LHBS doing?
« on: Today at 03:01:25 AM »
My LHBS is a bar. They have 30 taps of craft beer in a nice setting. I think that part of the business does okay. But, there is a lot of competition and they never look crowded.

I can’t see how they make any money on the LHBS part of the business. I hardly ever see anyone buying supplies. My guess is they will kill that part of the business and go to bottle shop. Their other location did that. I am not helping. I buy supplies every now and again. I prefer to shop online.

Wrong thread...

General Homebrew Discussion / Re: All grain small batch
« on: April 18, 2018, 12:51:44 AM »
Northern Brewer
Adventures in HomeBrewing
Brooklyn Brew Shop

and others all sell 1 gallon brew kits. They are designed for brewing on the stove.

A few stores have 3 gallon kits, but, they are rare.

If you buy ingredients separately you can design recipes for any batch size.

General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 16, 2018, 07:36:26 PM »
I am not in a club. There are a few options locally.

One option meets regularly, but, I didn’t really like the format. Everyone sat in a circle. You are supposed bring beer and pour for everyone. Each person in the circle comments on your beer. That didn’t leave much time for chat and discussion. There also didn’t seem to be much else going on with the club.

Option two evolved into Facebook only. When they tried to resume having meetings after a long hiatus the group revolted.

Option three was a spin-off of option two. They met once. No meetings in months. I am planning to offer to host soon, but, trying to build some inventory first.

I was in a homebrew club in Starkville, MS for years. I loved that club. We had meetings to work on events together (annual competition, community event, and Christmas party, and some brew days). 

We would talk business for 20-30 minutes and then shift to drinking. We held meetings in the private room of a craft beer store. If we didn’t have homebrew we would just buy beer in the store. That was fun because we could try new beers with friends.

The annual competition and annual community events were very fun.

Unfortunately, Alabama law makes competitions very formal. Competitions in Mississippi were usually run by clubs and there were lots of them. In Alabama, competitions are few and far between and only seem to be run by distributors and breweries. Working at competitions with a group of friends is more fun than competing in them without being involved.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 15, 2018, 09:32:03 PM »
Brewed up a batch of Amarillo Gold. First brew on the Grainfather.

Ingredients / Re: Mecca Grade and other floor malts
« on: April 15, 2018, 08:44:09 PM »

and the inside...

and the man himself....

I can’t see the photos. Is it tapatalk, my iPad, or is anyone else unable?  Thx.

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I can’t see them either.

General Homebrew Discussion / Re: Pics of recent brews?
« on: April 13, 2018, 07:36:03 PM »
This is Alestateyall’s Blonde Ale recipe. Grain to glass in 10 daze. Though you can’t tell from this photo I can read thru the beer. We settled on ‘Avispa Rojo’ because a red wasp was trying to drink the wort from the brew kettle. That didn’t work out so well for him so I fished him out and continued the boil. A very tasty beer for a hot day of working in the yard. Love the grapefruit flavor from the Chinook hops. It adds to the refreshing-ness of this pint. Cheers!

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Looking good. I’m glad you like the recipe!

All Things Food / Re: Ribbage
« on: April 08, 2018, 12:02:18 AM »
Looks great!

General Homebrew Discussion / Re: Pics of recent brews?
« on: April 06, 2018, 03:19:25 AM »

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Lookin good.

Ingredients / Re: Legal hop limits
« on: April 05, 2018, 06:03:00 PM »
April Fools!


We all need some humor.  Thankfully this is still a hobby for most of us!
I didn’t mean that negatively.

I didn't take any offense, but I get it that exclamation points mean screaming out loud when used in forum context - my bad.  We are all good, I hope.
Of course. No worries. I guess I need to be careful with exclamation points. I use them all the time in emails to staff with a positive intent. Hopefully, they take my exclamations positively.

Ingredients / Re: Legal hop limits
« on: April 05, 2018, 03:59:52 AM »
April Fools!


We all need some humor.  Thankfully this is still a hobby for most of us!
I didn’t mean that negatively.

Ingredients / Re: Legal hop limits
« on: April 04, 2018, 11:14:23 PM »
April Fools!

General Homebrew Discussion / Re: Pics of recent brews?
« on: March 30, 2018, 11:11:51 PM »

This is Chinook Blonde-NoLoDo. It’s actually quite clear though you can’t tell from the photo.

1050 OG. 3 gallon batch.
95/5 2-Row Pale/Caramel 10
26 IBU Chinook First Wort Hop
1 IBU Chinook @ 1 minute
0.4 oz Chinook steeped @ 180F for 20 minutes

The NoLoDo in the name reflects that I used no low oxygen methods in the mash. I did do my best to minimize oxygen on the cold side.

This is one of my favorite recipes. I brew it a lot.

Chinook Blonde-NoLoDo is excellent. Is Chinook Blonde with low oxygen mash better? Maybe. Maybe slightly maltier, but, without a side by side, I am having trouble deciding.

Looks like a tasty dram. I may scale that recipe up for a Summer Ale.

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It’s definitely quaffable. I like it after a run.

Looks like I’ll use Crisp 15 instead of the C10 called for — close as I can get with on hand stock. I usually shoot for 152*F and hit it within +/- a degree or two. I believe I’ll buy the Pale malt  and yeast local if WYWB has it. I may go with Nottingham to get a quick turn on this beer. I am thinking about buying whole hops instead of using pellets. I’ve never used them before.

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Sounds good. I hope you like it. If you don’t, I’ll blame the Notty or C15 ;)

I would use the recipe from the Sierra Nevada website. Just move the 90 minute hop addition to 60 and it to the 60 minute amount. The difference in bitterness between 90 and 60 is minuscule.

Good luck.

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