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Messages - amh0001

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16
All Grain Brewing / Help hitting my OG with Brew In a Bag.
« on: October 05, 2013, 09:29:08 AM »

When I use BIAB I get different grain absorption rates with different grain bills. For instance wheat doesn't absorb much at all. In order to try and have consistency with my process, I decided to not guess my absorption rate and just stick with 4.5 gallons  pre mash every time.

I told this to my LHBS (great guy) and he said instead I should try to focus on getting the same amount volume of pre boil and post boil liquid. He says this would be a better thing to tighten up my process. But seeing as I am having a hard time doing that, I don't know what I should do.

Can I get some thoughts and advice on this? By the way I usually get around 80% efficiency.

17
General Homebrew Discussion / Re: Starter Explanation
« on: October 03, 2013, 08:06:54 PM »
I would also say that you can turn the speed of the stir plate down. It doesn't have to have a tornado going to bottom. Just as long as you are getting good surface movement to allow the beer to degas and take in O2

19
Kegging and Bottling / Re: Gelatin First Try
« on: September 29, 2013, 09:40:12 PM »
This is a fantastic blog if you havent seen it already: Here is his post about gelatin and its what I do. I agree about 48+ hours gets it nice and clear.

http://www.bertusbrewery.com/search/?q=gelatin

20
Kegging and Bottling / Re: Racking
« on: September 29, 2013, 09:33:50 PM »


 I have only used a plastic auto siphon for years. It is simple enough to use, but I have always been concerned about how clean it is. I usually just rinse it off and then siphon all the starsan out of my keg to sanitize it. I dont even get any noticeable off flavors or infection type things from it.

Not to hijack the thread but just to add/ask. How do ya'll clean your auto siphons. Also If you are only using a racking cane and not an auto siphon how do you go about starting it?

21
Beer Recipes / Re: The Great Double IPA Project
« on: September 06, 2013, 02:04:00 PM »
Thanks for that link Denny it was a great read overall!

22
Beer Recipes / Re: The Great Double IPA Project
« on: September 06, 2013, 12:13:37 PM »
The only recipe I have brewed with mash hopping is Tasty's JBA. I just added the required hops to the 60 minute mash. I dont know if it makes much difference, but when Tasty was asked why he does it, he said "i dont really know". It would be interesting to try an only mash hopped beer.

As far as FWHing, I know that Denny sent two bottles to Jamil, and Jamil took them to blind taste testing. The majority of people said the FWH was more harsher/bitter. But, from reading the forum I see Denny is still a big fan of FWH. I am curious if he had a different experience.

Anyways goodluck with your DIPA, I found this article to be very interesting:
http://www.homebrewersassociation.org/pages/community/news/show?title=5-tips-on-brewing-ipas-from-mitch-steele

23
Beer Recipes / Re: Perfect Pumpkin Beer
« on: August 26, 2013, 08:24:14 PM »
So post your recipe!!

24
Well it seems like you guys nailed it with whirlpool adding more IBUs. I received a reply from Matt at Avery:

"You raise a very valid point with our clone recipes.  The fact of the matter is alpha acid utilization doesn't scale down very well (or well at all), nor do the processes involved.  The recipes on the website are solely a guide and knowing all of the different ways of doing things out there, it would be impossible to come up with an exact clone recipe for everyone.

Also, concerning processes, I would like to add we are brewing on a two vessel system and our kettle doubles as our whirlpool. This means we have a residency of over 1.5 hours of hops sitting in near boiling wort after we kill the boil and add our aroma addition; therefore, we get a ton of IBUs from our aroma addition. We have done extensive testing with our IPA on the lab's spectrophotometer and actually exit the kettle at ~130 IBUs but the yeast does a great job of bringing them down to ~70...but that's another story. In fact, due to the amount of time in the kettle/whirlpool we get over 75% of our IBUs from the aroma addition.

Thanks for the inquiry and if you have any other questions please don't hesitate to ask.

PS: You may or may not know this, but we actually list clones for almost all of our beers on our website (same IBU discrepancy rules apply): http://averybrewing.com/brewery/recipes-for-homebrewers/"

With this information I messaged Tasty McDole and told me when he was doing the CYBI show they would would add flame out hops at 20 mins to go to compensate for 30 mins of whirlpool.


25
I just bumped the 0 min add to 20. and it gave 8.1 IBU's for a total of 16.7

26
I use Rager. I checked with Tinseth and Garetz (spelling) and they were even lower IBU lol

27
Beer Recipes / Re: Perfect Pumpkin Beer
« on: August 23, 2013, 09:41:04 AM »
The only Pumpkin beer I have brewed was Jamil's out of BCS. I thought it was really good, and he gives good advice about pumpkin beers. Also if you listen to the Jamil Show he talks about it.

http://thebrewingnetwork.com/shows/The-Jamil-Show/Spice-Beer-The-Jamil-Show-10-23-06


Hey, I also just found this, a Sunday Session all about Pumpkin and Spice beer:

http://thebrewingnetwork.com/shows/916

28
Oh by the way there is some good replies over here too. I'm sure someone will run into this problem one day too.

http://www.homebrewtalk.com/f12/ellies-brown-clone-ibus-flavor-green-beer-questions-409933/

29
Hey guys thank you very much for the replies, I will email the brewery, and post what they say here. Also I wll see if my LHBS has Brewers Gold.

30
Hello all,

I have a couple questions for ya.

First off I am going to attempt to clone Ellie's Brown from Avery. I think it is bad ass they give the recipe on their website:
http://averybrewing.com/brewery/recipes-for-homebrewers/

Here is what I have plugged into beer smith, but the IBU's show so low. The website says 28 IBU's, but beersmith only shows 8. Is this a calculation error on part of the 0 min addition? I'm using regar.





Recipe: Ellies Brown orginal
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.056 SG
Estimated Color: 23.2 SRM
Estimated IBU: 8.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 2.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
13.1 oz Munich Malt (9.0 SRM) Grain 2 8.2 %
9.8 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
6.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
0.13 oz Bullion [7.60 %] - Boil 60.0 min Hop 5 4.6 IBUs
0.32 oz Sterling [5.10 %] - Boil 30.0 min Hop 6 3.9 IBUs
1.01 oz Sterling [5.10 %] - Boil 0.0 min Hop 7 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs

Also, I could find Bullion so I was thinking Northern Brewer.

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