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Messages - andyi

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Kegging and Bottling / Re: high alcohol bottling
« on: October 10, 2011, 04:16:16 PM »
I usually bottle 10 gallons at once, so I repeat the process with the other half of the rehydrated yeast.

10 gallons  :o ...A Man Among Men ;D

What size bottles?




impressive clarity!



Bottling a Dubbel.  After 4 years time to start kegging.

Beer Travel / 20 best bars for beer geeks
« on: October 05, 2011, 04:00:20 PM »

Beer Recipes / Re: Grapefruit IPA?
« on: October 04, 2011, 11:44:54 PM »
 HomebrewWiki - Amarillo Pale Ale


Lagunitas IPA Clone - brewed and cloned from the Brewing Network - CYBI

Great  drinking IPA that will not burn a hole in your tongue.

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil if 60min boil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results.

SG 1060
FG 1020 (target of 1018)
46.8 IBU

WLP002 or Wyeast 1968 at 66F, increase to 70 over 5-6 days to increase attenuation due to 002 being a low attenuator.

10.9 lbs US 2-row
0.87 lbs wheat malt
0.82 lbs munich
0.55 lbs crystal 60
1.3 lbs crystal 10

4g summit 18.5%AA at 60m
10g horizon %AA at 60m
23g Williamette 4.75%AA at 30min
11g Centennial 9%AA at 30min
34g Cascade 5.75%AA at 1m
21g Cascade dry hop for 5 days
21g Centennial dry hop for 5 days

Mash at 160F [yep, that's no typo. I had to replay it myself.]

Added unkown quantity of gypsum to kettle.

Jamil noted that if he rebrewed he would mash at 158F to hit the SG. He thinks that 160F may be too high on his particular system.

General Homebrew Discussion / Re: crash cooling ales
« on: October 04, 2011, 05:04:10 PM »

Are you crashing in primary or racking to secondary then crash cool?

Yeast and Fermentation / Re: yeast starter finished in 10 hrs?
« on: October 03, 2011, 12:21:05 AM »

I had used 100gr DME/1000ml H2O using a 15min boil..  When i finally measured, 15min boil = 750ml @ OG 1.055.   :o       I  never accounted for the boil off vol at 15min nor the resultng higher gravity. DOH!!!!

I now boil 1250ml H20 to to get 1000ml after a 15min boil.  I also adjusted my DME to 90gr /1000ml  and now get an OG ~1.035.  YMMV

Are 15min boils necessary sanitze the starter wort?


All Grain Brewing / Re: Mash schedule for Duvel clone
« on: September 30, 2011, 03:01:50 PM »
Please elaborate.  I'm not familiar with tetra hop extract or its impact on head formation/retention.


Ingredients / Re: When should I add this Candi Syrup?
« on: September 13, 2011, 02:11:26 AM »

I add candi syrup to the boil with 20min left.  I don't remember why I initially chose 20min  but I get the flavors I want so I have not changed the time.

All Grain Brewing / Re: My first Saison
« on: September 02, 2011, 02:42:53 AM »
..The mouthfeel is nice and I don't really notice the "oily" character that is supposed to be associated with this yeast... 

I have made 3 saisons this year using WY3711 and they have turned out great, all around 1.004 FG.

Not sure about "oily" character but this yeast is a very poor floculator - maybe yeasty character.  I leave in primary at least 3 weeks and still  cold crash.  I should have more patience but I'm not making frickin lambic here ;D


General Homebrew Discussion / Re: Ask the Experts - Patrick Rue
« on: September 02, 2011, 02:16:05 AM »

Thanks Denny.

General Homebrew Discussion / Re: Ask the Experts - Patrick Rue
« on: September 01, 2011, 11:26:12 AM »

Questions to Patrick Rue

"Answers will be posted sometime around Aug. 22-24st."

When will answers be posted?


The Pub / Re: "Never Again" beers
« on: August 17, 2011, 04:42:53 PM »
Van Merritt - Wisconsin.

crazy colon blow!

All Grain Brewing / Re: Help with Dubbel Trouble
« on: July 21, 2011, 11:34:09 AM »
Step-mashing reportedly is unnecessary since modern malt is so well modified. If so, why is it still done? I've never been able to get a Dubbel dry enough even when mashing @146F for 90 minutes. Perhaps it was a pH issue, but then again maybe the step mash would've helped.

Recipe looks decent. I'd given up on brewing the Belgie's but- *sigh* could always try another.

My mash profile for Dubbel's is  single step 90min @ 150F, I use RO water with salts added in mash for to get at least 50ppm of Ca and adjust pH.  Even with a highly fermentable wort the fermentation profile is where I get the attenuation.

I use mr malty calculator and add additional 20% wort vol (personal pref.)  Stir plate for 72hrs (stll playing with total time),  chill overnight, decant, and pitch.  I have temp control and for WLP530 I pitch at 64F hold for day and then let rise and finish and hold at ~72F letting sit on yeast for at least a week after FG.  I get the "dryness" I'm looking for maybe 8 out of nine beers and its always tricky with dark versions.

For me, getting within a pH range 5.3-5.7, 90m boil for pils, and fermentation control have improved my belgians quality.  I only brew belgians and they still drive me crazy.  Hang in.

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