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Messages - amh0001

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Ingredients / Re: Single hopped beer tasting notes - 2013 edition
« on: August 21, 2013, 03:17:07 AM »
Lovin this thread. Are you fermenting these in glass wine jugs? I hope at the end you can make another thread about the recipes you decide to make with your new knowledge. Your description of Apollo sounds great. Keep it comin

Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: August 21, 2013, 03:06:00 AM »
Are you going to put them in a secondary? if so I would go big because the yeast will eat up a lot of the sugary goodness. I would say 6lbs.

One way that I do fruit beers is i put the fruit in a muslin sock and drop it right in the keg. As long as the beer stays cold there is little yeast activity and it does give good fruit flavor. However, the flavor is strongest at first and weak in the end.


General Homebrew Discussion / Re: Best Beers You Ever Brewed?
« on: July 03, 2013, 03:25:17 AM »
#1 Janet's brown ale! Tasty!

#2 Northern Brewer's Patersbier. Let me start with saying I do not prefer belgians. The first time I made this beer, I did not get the typical Phenolic flavors that are common in belgians. I got this clean crisp slighty fruity ester, with solid pils backbone. I have brewed it 3 times since and it always comes out too Belgian.


General Homebrew Discussion / Re: Whats my OG?
« on: June 26, 2013, 01:00:52 AM »
Thank you for the input guys, there definitely is a lot to it. i wonder if my reading wasn't mixed well enough only showing me .01 in gravity raise.

General Homebrew Discussion / Re: Whats my OG?
« on: June 26, 2013, 12:18:08 AM »
hmm i took a sample and it seems, i only got 1 gravity point =(

General Homebrew Discussion / Re: Whats my OG?
« on: June 25, 2013, 11:32:26 PM »
Well im actually going to, but i was curious of the math?

General Homebrew Discussion / Whats my OG?
« on: June 25, 2013, 10:49:10 PM »
Hello all!

I brewed Tasty's Session Pale ale today. I ended up getting a OG for 1.040 instead of 1.044, so I added some DME.

I had approximately 2.75 gallons of 1.040, and i made 1200 ML of 1.100 wort and added it. What would that bring my OG to? And what is the math to figure this out?

Thanks a ton!

General Homebrew Discussion / Re: Mold on wort, should I taste?
« on: June 23, 2013, 07:03:57 PM »
I'm scared

The Pub / Re: Amber Beer Glasses
« on: May 28, 2013, 04:30:43 AM »
Shoot I would just go cheap and wrap a handkerchief or something around my glass! or paper, or just wrap that sucker in duct tape lol. That actualy might look cool too

Yeast and Fermentation / Re: Fermentation timing
« on: May 28, 2013, 04:27:40 AM »
Sometimes when you add a healthy pitch of yeast, or a lot of yeast your fermentation will start pretty quickly. Did you use a pack of dry yeast? (that has a lot) or make a yeast starter (makes a lot, prior to pitching). Those are the times I see a fast fermentation.

Also certain strains of yeast will be more active then other, like a normal ale yeast like wlp001 (cal ale) or Nottingham, can be much faster to go than something at a lower temperature like a hybrid or a lager strain.

Speaking of temperature that's another area. If your beer is really warm that will increase yeast activity, but this is not what you want on the early part of your ferment. for a normal ale I usually pitch a few degrees colder than my target temp (ie 66 degrees for a 67 or 68 ferment). Just remember that you want to keep your temps low especially in the beginning to avoid too many esters etc being produced by the yeast. I would highly, highly suggest getting/using a temp controller and a used fridge. First thing you should should buy after you get a kit.

Hope that helps CHeers! :)


Thanks a ton for the replies, but there is some conflicting advice here. Let me know which i should follow, or perhaps i will brew it and taste myself.

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:

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

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

Now, onto my second question:

I notice when my beer is brand new, it has more of a grainy flavor. As time goes on (1 week) that falls out, as the beer matures? I really enjoy that malty grainy flavor, and I would like to have it up front in my beers. I notice as the beer ages the flavor is still somewhat there but its in the end and not up front. How could I maintain that malty flavor? I noticed this in Biermuncher cent ale, and also in Jamils scottish 60.

Thank you!

Kegging and Bottling / Re: Bottling from a keg
« on: May 06, 2013, 01:19:58 AM »
If you listen to the brewstrong show about counter pressure filling over at the brewing network, Jamil talks about how he used a counter pressure filler for the longest time and once he went to the blichmann beer gun he never looked back. He said the counter pressure filler was such a pain because you had to keep this fine balance of co2 and beer going that was never easy with two hands and you would eventually get a beer shower from beer spraying out of the bottle. I think he said he had kegged over hundreds of gallons with the CPF and now loves the blichmann beer gun.

I just ordered they blichmann beer gun, but beware you will either need a dual regulator or about 30 bucks worth of keg parts to split the gas, AND the accessory kit (about $130 total). More beer says all you need is a "t" but if you read the reviews on the T, people say thats not the way to go.

I would totally suggest looking up "biermuncher dont need no stinking beer gun" on google and it will show you a thread about filling from a tube. I have bottled many beers this way, but my main complaint was that the tap always leaked where I put the racking cane in it, which would lead to oxygen and also foaming. Also I had a blonde that was light and ended up being affected by oxidation in the bottle.

I guess it depends on your budget. I would try biermunchers method first and if you dont like it then try the blichmann beer gun.

hope this helps!


All Things Food / Re: Avocados
« on: April 07, 2013, 04:27:24 PM »

I did this one time, i put an apple and a orange in a paper bag with the avocados, and it helped them ripen faster. I guess the fruits give off some sort of chemical that helps the avocados do their thing.

Also, a few avocado things u can make:

Gwak a mole eh - Mush those suckers up with some lime juice, sour cream and a salt and pepper. Yum.

Sub for Mayo on a sandwich, much healthier too.

Add them to a whole grain tortilla Queso dilla.


General Homebrew Discussion / Re: Favorite beer you've ever brewed?
« on: March 25, 2013, 03:21:55 PM »
The best beer I ever brewed was the all grain Patersbier kit from NB. I dont care for belgain beers but this one did not have any of the phenolics that I usually get. I have rebrewed this kit 4 times and it has never been anything close (always belgainy) I wonder if somehow the yeast packaging got messed up. I tried it one time with US05 but that turned out so clean it was like water.

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