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Messages - amh0001

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An Irish red in prep for St. Pats!

General Homebrew Discussion / Re: Accurate thermometer
« on: February 14, 2013, 11:40:07 PM »
I read one of these threads a while back, EVERYONE recommended Thermapen. So I got one....Done deal! Never looked back.

PS i got the pink one

Beer Recipes / Re: White Wheat Wonder
« on: February 03, 2013, 02:39:49 PM »
Congratz Gymrat. It must feel really good to know your process is down the way you want it to be able to hit a recipe on the head. I hope it comes out wonderful. I am brewing a 6 row/6 adjunct cream ale right now. (crosses fingers).

Yeast and Fermentation / Re: Fun fermentions!
« on: January 29, 2013, 03:59:35 PM »
talk about top cropping

Hey awesome!

Thank you for the information. I will be doing BIAB so I dont need to worry about a stuck sparge. I'm thinking 80% 6 row and 20% cereal grains. From what it looks like, its more wheat than the others. I have chelated Iron I could add with the yeast nutrient too.

I would love to hear more about the lucky charms and the captain crunch. Could you actually taste the cereal in those beers.

I just tasted a handful of the rolled grains. They broke down easily when I chewed them and tasted great. I actually tasted 2 handfuls  :P

Hello all. The other day at the store I saw cereal that has rolled: hard red wheat, white wheat, barley, rye, oats and triticale (in that order).

I bought some 6 row because I wanted to try the flavor. I'm thinking of throwing this all together and making a creamy cream ale. Possibly hop with some Hallertau or maybe Galena and ferment with a clean yeast.

Thoughts? Comments?

Kegging and Bottling / Re: Keg Carbing
« on: January 28, 2013, 01:51:02 PM »
What about just charging the keg high like 30psi and then taking it off the system, so you can set it aside and still have that one carbing. thats what I do.

A) Crush fine
B) Squeeze the hell out of your bag.

I'm still dialing in my BIAB setup, but my efficiency has been as low as the 60's in brews where my grain wasn't crushed fine/twice and I wasn't squeezing super hard. I've had efficiency as high as 80% on a 1.110 barleywine, but the grains were crushed extra fine and I really made sure to squeeze as much as I could out of the bag.

I have been doing 2.5 gallon BIAB's now for about 10-15 batches. what erockrph said is what I would recommend. Also If you have a lot of adjuncts in your recipe you wont see as good eff at a 60 min mash.

I usually just do 60 and compensate a little grain if I know I have a lot of adjuncts. IE oats, wheat.

Yeast and Fermentation / Re: 48hrs no fermentation.....Advice?
« on: January 21, 2013, 10:06:03 AM »
Well another thing is 60 is pretty cold, I would warm it up to around 65 and wait till the 72 hour mark. At that point if nothing or no hydro reading, then re hydrate and repitch.

General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 15, 2013, 08:00:12 PM »
I think that unmilled grain stored properly IE dry and away from oxygen can go 6 months to a year. Specialty grains about double that. This is just my guess from remembering podcasts I've listen to.

And another question: If you do have old grain (stored property just for an extra year perhaps) and you use it are you just going to have less efficiency or will it actually lead to off flavors?

General Homebrew Discussion / Re: What were your gateway beers?
« on: January 11, 2013, 07:22:23 PM »
Guinness and then Sierra Nevada pale ale when I moved to la 10 years ago.

These same beer for me when I turned 21....7 years ago

Kegging a cream ale and waiting on a Dortmunder Export.

Hmm this sounds good. Let us know how it turned out, and did you use any adjuncts in the cream?

I am brewing a German Hefe with the super fresh yeast I bought from the white labs tasting room. And kegging a SMASH pale ale with mosaic hops.

Ingredients / Re: Mosaic Hops?
« on: January 07, 2013, 07:00:24 PM »
I just bought 2 oz from my LHBS and made a APA with them. 4 days in the carboy so we shall see how it turns out. Smelled fantastic.

Yeast and Fermentation / Re: left it in the primary for 60 days
« on: January 04, 2013, 01:47:31 PM »
Hello there!

I'm glad the beer tastes good. Did you add the same amount of sugar you always add? Also did you give the bottling bucket a little stir to distribute the sugar?

Instead of risking re opening the bottles and trying to add yeast, I would just let it age at room temps. I had beers that were under carbonated and approximately 6 months later they were a little better (still low though).

EDIT* I just saw morticai's post. I have never tried re adding yeast after bottling, but if he has done it with success you might want to try it!

Good luck to ya!

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