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Messages - alestateyall

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31
The Pub / Re: Biergarten at the US Space and Rocket Center
« on: June 09, 2016, 06:35:02 PM »
It was a bunch of German rocket scientists and engineers who designed that rocket and its predecessors in Huntsville. The  Germans were brought to Huntsville from Germany at the end of world war 2. Because of that German heritage and history German food and beer are big in Huntsville.

32
The Pub / Biergarten at the US Space and Rocket Center
« on: June 09, 2016, 06:06:45 PM »
I have to brag. I just came from the Biergarten at the US Space and Rocket Center in Huntsville, AL. What a great time! German bier, brats, schnitzel, potatoes, and kegged German bier under a Saturn 5 rocket!  So good!

http://rocketcenter.com/img/2016/biergarten/food_menu.jpg


33
General Homebrew Discussion / Re: rolling boil?
« on: June 09, 2016, 05:56:23 PM »
I start about 1.5 and end about 2.5. Boil intensity increases as volume decreases while heat input remains constant.

34
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 09, 2016, 05:50:09 PM »
This is an Old Speckled Hen recipe but I thought it came out a bit lighter than I imaged.  Tastes great though. 


Sent from my iPad using Tapatalk
Looks like a nice bitter!

35
I do 3 gallon batches so, take that into context when reading my next comment.

My last 3 batches I have taken 1 liter of wort (from the batch) and done a shaken not stirred starter with that 1 liter. The remainder of the wort sits in my fermentation chamber overnight. I pitch at high krausen in the morning. I've done this with 2 lagers (wlp838) and an American Wheat. No ill effects.

36
Beer Recipes / Re: Too much crystal?
« on: June 07, 2016, 07:40:55 AM »
My lager has been shelved, need to get a beer ready for the 4th. Plan on doing a best bitter:

OG 1.045
93% Maris Otter
5% Crystal 60
2% Chocolate Malt (for color)

Hops:
20 IBU @ 60 min - Fuggles
15 IBU @ 20 min - EKG
5 IBU @ 5 min - EKG

I want this beer to be pretty dry, with a hint of the caramel 60 flavor in the background of this beer. I'll probably mash pretty low, around 150, for 90 min. Should I reduce the crystal malt, or leave as is to build a little more body back into the beer?

I'd much rather continue my experiments with invert syrup in place of crystal malt, but I need to churn out a great beer quickly.
I think that's too much chocolate for a best bitter.

I did 94% Pale, 5%  C60, 1% Choc and scored 40 points at NCS regional as a British brown. Similar recipe with 1% pale chocolate got comments "nutty: almost a brown ale" when submitted as a best bitter.

37
General Homebrew Discussion / Re: rolling boil?
« on: June 05, 2016, 04:58:22 PM »
I am boiling off about 0.6 gallons per hour. I start with 3.6 gallons and have about 3 gallons into fermenter.

38
The Pub / Save a Life!
« on: June 05, 2016, 03:04:18 PM »
Thanks, I have pool and my oldest is a new lifeguard. Gotta show the family.

39
Ok cool. And being an all pils grist, it would've needed a good acid adjustment. Any chance the acid addition was off? Just trying to understand the pH reading being so high.
The syringe I have for acids has 0.2ml graduations. I thought my acid amount was right at 1.2ml which is pretty close.

I think the Ph reading was at least partially due to the high TDS.

I hate driving for water. The next closest Glacier machine is like 3 more miles away.


Yeah, not a huge fan of driving for it either. I usually combine it with errands I can run in the area of the machines I use. Anyway, Kai's Edelhell recipe is mashed @ 5.55 pH and he drops pH in the kettle to 5.35 pH using 2 ml of lactic, as a rough gauge. Depending on how well you like the beer, you could pour a pint and add some acid until you like it, then scale up an addition to the keg. Keep us posted. Good luck.
Thanks. That's a good idea.

40
Ok cool. And being an all pils grist, it would've needed a good acid adjustment. Any chance the acid addition was off? Just trying to understand the pH reading being so high.
The syringe I have for acids has 0.2ml graduations. I thought my acid amount was right at 1.2ml which is pretty close.

I think the Ph reading was at least partially due to the high TDS.

I hate driving for water. The next closest Glacier machine is like 3 more miles away.

41
General Homebrew Discussion / What's Brewing this Weekend? 01/18/2014
« on: June 04, 2016, 07:26:04 PM »
It predicts 5.65 ph when I put the water source as 87 ppm bicarbonate (swag from RO water TDS measurement). Maybe I am doing something wrong in Brunwater.


I don't enter my TDS value as bicarbonate, Tommy. I think that definitely threw the predicted number off. TDS can include calcium, sodium, magnesium, bicarbonate, chlorides and sulfates. Definitely wouldn't be all bicarbonate. I don't add any extra values other than 100% RO, but I look until I find places with sub 25ppm water. As for the pH reading, I assume you cooled the sample to room temp? Sorry for the dumb question.
In Brunwater I left the RO water makeup unchanged. I only made that bicarbonate adjustment in Brewersfriend a few minutes as a test to see what that would do.

I did cool the sample. Meter said the sample was 22C.

42
Just brewed my first ever Helles.

1049 OG, 3 gallon batch
100% Weyermann Pils
17 IBU Liberty @ 60
WLP838
Water: 55ppm Ca from CaCL
1.25 ml Lactic 88% to mash

2 problems:
1. RO water from Glacier measured 87ppm! I used it anyway.

2. Ph measured 5.65 (Brunwater predicted 5.33)! I have a brand new Thermoworks 8689. Could be user error. But, I did calibrate right before measuring so I don't think so.

I may have to read through Jim's post on adjusting Ph after fermentation.
Interesting... I am curious what would have caused the large difference. And 100% pils malt, that is going to be a very light beer. I like my helles to be around 4 SRM...that one will probably be around 3 SRM... I know, big deal right? But, it might make more difference than you think. Doesn't matter anyway, it'll be a nice beer. But yeah, you may have to futz with the post fermentation pH. I've been adding acid to the kettle for my lagers, especially lighter lagers. I feel it's made a big difference in the finished beer. No more sweet finishing lagers (even though they finish at a low FG).
I double checked with Brewer's friend. It predicts 5.65 ph when I put the water source as 87 ppm bicarbonate (swag from RO water TDS measurement). Maybe I am doing something wrong in Brunwater.

Regarding the 100% Pils malt: since this is my first Helles I thought I would start there. I bought ingredients for 2 Helles. The next one will have 20% Kolsch malt.

43
Good news is now I have a quality ph meter so I can measure the finish ph.

44
Just brewed my first ever Helles.

1049 OG, 3 gallon batch
100% Weyermann Pils
17 IBU Liberty @ 60
WLP838
Water: 55ppm Ca from CaCL
1.25 ml Lactic 88% to mash

2 problems:
1. RO water from Glacier measured 87ppm! I used it anyway.

2. Ph measured 5.65 (Brunwater predicted 5.33)! I have a brand new Thermoworks 8689. Could be user error. But, I did calibrate right before measuring so I don't think so.

I may have to read through Jim's post on adjusting Ph after fermentation.

45
The Pub / Re: Best beer themed songs
« on: June 04, 2016, 06:07:21 AM »
I looked up a few of these since I had never heard some before.

Beer drinkers and Hell Raisers
http://youtu.be/wzZcBceUZJw

Beer Run
http://youtu.be/VZScHp3Gpsk

Too drunk to...
http://youtu.be/l7TWLxCIgwE

One Bourbon, One Scotch, One Beer
http://youtu.be/EsFTpRxrTzs

Couldn't find the Hot Liquor Pumps on YouTube

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