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Messages - andyi

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Yeast and Fermentation / Re: Grape juice for priming
« on: January 15, 2011, 09:17:24 AM »

 I sent an email to Steve Pauwels at Boulevard Brewing to and asked about the priming formulas for the Wheat Wine.  He sent back a very detailed reply.  In sumary, for 3 vols CO2 - 1.67.5 ml (5.66 oz) of Muscat concentrate (68 brix) for a 5 gal batch. 

"Hi Andy,
Thanks for your question about priming with Muscat concentrate.

We also use Muscat concentrate to bottle condition our wheat wine and find that the Muscat juice adds some flavor to the beer. It is only dosed in small amounts so you can’t expect a lot from it.

As for calculation:

68 Brix = 68 grams sucrose per 100 gram

Flat beer has about 1 volume CO2 – addition of 2 volume to get to 3 volumes

In metric: 10 g/l sucrose -> 5 g/l CO2

Increase 2 volumes = increase ca. 4 g/l = addition of 8 g/l sucrose.

Density of concentrate is 11.13 lbs/gall or 1.33 kg/l

To add 8 grams/l you need to add 1,000 ml x 8 grams/1,330 grams = 6 ml

6 ml (100% sucrose) = 8.85 ml (68 Brix) per liter

For 5 gall -> 8.85 ml x 3.785 l/gall x 5 = 167.5 ml of Muscat juice

I hope this helps. Good luck.


Yeast and Fermentation / Re: Grape juice for priming
« on: January 10, 2011, 07:52:01 AM »

Thanks for  all the info.

Now I remember where I read about priming with grape juice:
Steve Pauwels Wheat Wine Recipe p.144 - "Brewing with Wheat" by Stan Hieronymus.

"Bottle with grape juice to increase complexity...consentrated grape juice has 68 degrees Brix or 68 grams sugar per 100 grams solution."

The degees Brix lines up with Williams Brewing Muscat Concentrate ".. with minimum heat under vacuum to 68 Brix."

So I will start here with a Brix conversion to figure out sugars to  volume but will need more coffee to figure out "68 grams sugar per 100 grams solution". :)

If I do this I will split my 5gal batch - half sugar, half grape consentrate


Yeast and Fermentation / Grape juice for priming
« on: January 07, 2011, 10:59:47 AM »
Happy New Year,

 I read where someone had used grape juice at/for priming and it added a slight vinous dimension.

I have a session (1.040) belgian blonde in primary.  The yeast (WY3522) lends fruits and "tartness" and a small addition of Am/Fr oak cubes  will add structure/mouthfeel.   The grape juice might add and additional layer of complexity and be complemented by the oak. If I would attempt this I would use white wine juice- reisling or gurzenwhatever.

My questions:
- Has anyone done this and/or what are your thoughts
- How much for 5gal 2.5 vols for this low gavity beer
- How to sanitize the juice.
- Would you need an additional priming agent.


Ingredients / Re: What's the word on Global Malt?
« on: December 14, 2010, 02:34:03 PM »

We used the global pils at New Belgium for this years GABF ProAm entry. Nice light sweetness.

All Grain Brewing / Re: Roasted malts in stout
« on: November 17, 2010, 02:02:08 PM »

I'm think this Rogue Shakespeare Stout clone recipe but replacing a portion of the Chocolate malt with Pale Chocolate and using a belgian yeast at low 60's ferment.

O.G/F.G. 1.059/1.013, ~6%ABV
IBU: 60.4 (Rager)
Colour: 46 SRM
Yeast: Pacman
Ferment temp: 60F
Mash temp: 148F
Boil: 90 mins

Grist (These percentages are approximate):

68.2% Pale malt
10.2% Chocolate malt (I'm assuming the british Baird's malt)
10.2% UK Crystal 120L (Bairds)
9.9% Flaked/Rolled Oats
1.5% Roasted Barley (I'm assuming Bairds)

Hops (approximate):

~2oz Cascade @ 60mins to about 60 IBU's
~1oz Cascade @ flameout

All Grain Brewing / Roasted malts in stout
« on: November 15, 2010, 04:15:24 PM »

I will be brewing my first stout  (oatmeal I think) and I am looking for a smooth chocolate/roastiness.  What combo and % of malts will get me there between Roast Barley, Pale Chocolate/Chocolate, Black patent(?), or other suggestions


General Homebrew Discussion / Re: March Pumps not pumping
« on: October 11, 2010, 11:29:42 AM »

I have had the same problem with running boiling wort thru the pump to sanitze it the last 15min of the boil and sometimes after flame out.  I am going back to a "relief" valve on the out end to purge the air.  It does not work every time for the boil but works great after flame out. 

I also carry a lot of hose  ;D


General Homebrew Discussion / Re: A Little Home Brew Survey
« on: October 08, 2010, 04:29:17 AM »
1) What is your age range?
   a. 21-35
   b. 36-45
   c. 46-55<<<<<<<<<<
   d. 56+

2) What area do you reside in?
  a. Northeast
  b. South
  c. Midwest
  d. West
  e. Other<<<<<<<<<<<<< mid atlantic

3). What do you do for a living? IT consultant

4). How many children do you have?<<<<<<<<<<1
    a. 0
    b. 2-3
    c. 4-5
    d. 5+

5). How long have you been home brewing?
    a. >1 year
    b. 1-3 years
    c. 4-7 years<<<<<<<<<<
    d. 7+ years

6). How much money do you spend on home brewing a year?
    a. >$1000<<<<<<<<<<<<<<
    b. $1,000-$2,000
    c. $2,000 +

7). How often do you participate in Home Brewing?
    a. Daily
    b. Weekly
    c. Bi-Weekly<<<<<<<<<<<<<<

 Why did you begin home brewing? Chistmas present

9) Do you have any home brewing goals? better beers

10).  How many hours per day do you spend online?
    a. >1
    b. 1-2
    c. 3-5<<<<<<<<
    d. 5+

11) What are the top 10 websites that you visit each day? BN, BBB, AHA

12) What forms of social media (ex: facebook, twitter, blogging) do you use the most to connect with home brewers and learn about home brewing itself? Forums

Yeast and Fermentation / Re: Blow out tubing?
« on: September 06, 2010, 06:02:17 AM »

Sorry for the hijack tomservo77


I have used foam control in the fermentor with no sucess.  When do you add, prior to activity or when you first see activity?


Ingredients / Re: Post your water report
« on: July 17, 2010, 09:31:12 AM »

Germantown, MD - Montgomery County
Ward Labs 08/06/2009

pH 8.0
Total Dissolved Solids (TDS) Est 306
Electrical Conductivity, mmho/cm 0.51
Cations / Anions, me/L 4.5 / 4.4
Sodium, Na 20
Potassium, K 4
Calcium, Ca 54
Magnesium, Mg 10
Total Hardness, CaCO3 177
Nitrate, NO3-N 0.8 (SAFE)
Sulfate, SO4-S 22
Chloride, Cl 37
Carbonate, CO3 6
Bicarbonate, HCO3 106
Total Alkalinity, CaCO3 97


I would like the AHA to provide guidance for sponsoring charity events that provide homebrew.

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