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31
Kegging and Bottling / 3 gallon keg...five gallons of beer
« on: March 09, 2013, 03:29:24 PM »
Howdy,

First time kegging (3 gal keg)  and I will have 2 gallons of beer left  that needs bottling.  I want to put a layer of CO2 in the bottling bucket but not sure how long a blast to give it. I have a QD on the CO2 line.

Any advice on the process ork how long of a blast

Cheers


32
All Grain Brewing / Re: Hoppy belgian recipe with Galaxy hops
« on: February 13, 2013, 04:54:13 AM »


You broke me Bugsy!  I'll talk :)

Instead of rounding, i just dropped the decimals but 2% could be set aside for an aromatic malt addition.  Maybe i'll adjust the pale malt a bit.

33
All Grain Brewing / Re: Hoppy belgian recipe with Galaxy hops
« on: February 12, 2013, 05:09:49 PM »

Thanks for the replies and the t-58 tips. 

Cheers

34
All Grain Brewing / Hoppy belgian recipe with Galaxy hops
« on: February 12, 2013, 05:58:55 AM »
Howdy,

I planning  a hoppy belgian recipe using hops on-hand .
 SG 1.060, 55 ibu, 6gal

70% Pilsner
20% Pale
5%  Caravienne
3%  Table sugar

60m Magnum 40ibu
25m Armirillo 15ibu 1oz
0m  Galaxy 1oz
0m  Armirillo  1oz
0m Centenial .5oz
T-58

First tiime i've used the the T-58 and first time  for  Galaxy hops.  Thoughts?

35
General Homebrew Discussion / Re: What were your gateway beers?
« on: January 12, 2013, 08:25:40 AM »
1974 Wisconsin legal age was 18 - Leinenkugel Red, (Big Eddie Springs - Bury me in Chippewa Falls)
1974 Illinois legal age was 21 - Drinking PBR out in the farm fields

37
Beer Recipes / Re: American Saison
« on: November 14, 2012, 05:56:50 PM »

"I don't have any experience with any Saison yeasts"

You might want to try the 3711 - less finicky 565.  You dont need low mash temps or high ferm temps.

I mash at 152F and it will still get to 1.004-ish with noticeable mouthfeel. Pitch at 66F let freerise to low 70's or where ever it wants to go.

38
Adding lactic acid to the mash.

39
General Homebrew Discussion / Re: Diacetyl Blindness
« on: August 23, 2012, 12:44:52 PM »

I percieve DMS as a baked bean-y aroma in my beers. I brew belgians, use primarily pils and boil for 90min.  I immersion chill it down to 140-ish before i cover the pot.  This time I whirlpooled hops for 15 min before cooling and no Van Camps in finished beer...hmmm

40
Equipment and Software / Re: Promash help needed...Evaporation rate
« on: August 13, 2012, 04:19:03 AM »

Options > System settings > [mash system, evaporation] > evaporation - gallons radio button > back to settings > save as default.

Load session > water needed >enter evaporation rate - should be in gallons.

41
Equipment and Software / Re: Reversed Immersion Chiller
« on: August 04, 2012, 04:10:27 PM »
@majorvices

I have a jamil-o-chiller and pump.  I put the chiller in for the last 15min to sanitize.  I also run the pump and have the wort recirculate to sanitze the pump and hoses.  Is this your process?

42
Ingredients / MFB pilsner malts and DMS creation?
« on: August 04, 2012, 09:50:09 AM »
 howdy,

Trying to troubleshoot off flavors.  I am getting off aromas and flavors similar to van camps baked beans ???. - so vegatative may indicate DMS or what?

 I bottle, 99% light colored belgian beers and saison, have temp control, have used tap, RO, or mix, Check ph, I use +50% Pils (MFB) and boil for 90min.

I have worked a lot of characteristis but not the Pils itself.  It does not seem that a certain well modified Pils would gernerate more DMS than others.

Any ideas are appreciated.

43
brewed Dechutes Chainbreaker IPA clone in this months zymurgy.  The hop aroma from the fermenter smells fantastic.

45
All Grain Brewing / Re: NHC Second Rounders...Batch or Fly Sparge?
« on: June 23, 2012, 04:38:25 PM »

+1 ccfoo242

41 for my saison, did not move on - batch sparge, no pants.

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