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Topics - fmader

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76
Beer Recipes / Kona Big Wave Golden Ale Clone
« on: August 05, 2013, 06:08:52 PM »
I normally don't drink golden ales, but this one sounded good when I was asked to brew it. It's a nice change of pace from what I normally brew. So...what do you think?

5.5 Gallon Batch
OG = 1.047

92% American Two Row = 8 lb 8 oz
5 % Caramel/Crystal 10L = 8 oz
3 % Caramel/Crystal 20L = 5 oz

FWH = 6 g Citra and 6 g Galaxy
10 Minute = 6 g Citra and 6 g Galaxy
0 Minute = 16 g Citra and 16 g Galaxy

White Labs Cali 001

77
General Homebrew Discussion / Corny Keg Hardware
« on: July 24, 2013, 03:32:16 PM »
I purchased 4 ball lock cornies a couple of weeks ago. Northern Brewer has a 24 flat rate shipping going on right now that I'd like to take advantage of. I would eventually like to build a keezer, so I want to take care of some of the hardware now to cut costs later. I'm not positive of the hardware that I need. I know I need the gas and liquid disconnects for each keg. I would like to go the route of the ones that are threaded. So, what other fittings do I need, and what is the standard size hose for gas and for liquid?

78
Beer Recipes / Cherry Stout Re-Brew
« on: July 22, 2013, 05:08:54 PM »
Well, after a year, I finally get to re-brew my cherry stout! The first time I brewed it last year was pretty much a shot in the dark with it being my second all-grain brew. I got lucky because it turned out pretty good, and it took first in the regional and made it to the final round of the NHC. I'm brewing it with a few modification to the original recipe in response to judges comments (which were consistent and what I thought too).

I'll be brewing a 10 gallon batch this year. I picked up 20 lbs of tart cherries (two 10 lb tubs). I'm going to gear down the cherry to 1.5 lbs per gallon instead of 2 lbs per gallon. I'm also going to add a pound of 60L crystal to go with the 2 row pale and flaked barley in the mash. I currently have the roasted barley and chocolate malt cold steeping. I did two 1/2 gallon starters with White Labs 007 Dry English Ale, which are now cold crashing in the fridge. Everything is looking towards a good brew day tomorrow. I'm pretty psyched!

Any ideas of what to use the left over 5 lbs of tart cherries?

79
General Homebrew Discussion / 25% Grain Sale
« on: July 15, 2013, 01:51:57 PM »
Just an FYI... If you live close to the Akron, OH area, you might want to swing by Label Peelers. They are running a 25% grain sale. I didn't really need it, but I picked up a 50 lb sack of Briess 2 row for $37 and some change. The sale ends tomorrow.

80
Beer Recipes / Lemon Wheat?
« on: July 12, 2013, 06:02:17 PM »
Ok to set the stage, my uncle and I are brew partners and the brewing is all done at his house. I just received a text message from my aunt asking me to brew a beer like Abita Lemon Wheat... Fair enough since she puts up with our shenanigans and doesn't drink the beer we normally brew. Anybody ever brew a lemon wheat and would like to share the recipe?

Normally I would create a trial recipe, but she has endured enough to have a solid and proven beer on tap.

81
General Homebrew Discussion / Peach Wheat
« on: July 11, 2013, 05:03:23 PM »
I've touched on this in the past, but I need some more information. I brewed a wheat beer with 5 lb of white wheat, 5 lb of 2 row, and 8 oz of honey malt last Thursday. It is still in the primary stage of fermenting. What I need to know is some advise on how much peach to use. I was informed several months ago that you need a lot of peaches due to the low acidity levels. I also have been recommended to add apricots. I really don't want to add apricots, because then it wouldn't be peach.

I have just under 5 pounds of pealed and pitted peaches that I picked from my two peach trees last year, shrink wrapped and froze. I want to use those just because of the novelty that I grew the peaches....lame, I know. I also picked up a 3 pound can of peach puree. I want a solid, recognizable peach flavor, but I don't want to be drinking peach juice. In your opinions, how much of the puree should I add in addition to the 5 pounds of peaches? Thanks!

82
Beer Recipes / The Gargoyle
« on: July 11, 2013, 09:41:03 AM »
I'm brewing a IIPA that is pretty obnoxious today. I call it "The Gargoyle" I'm using the same grain bill as the Zymurgy Pliny recipe. I switched the hops up a bit and went with this hop schedule...

60 minute - 3 oz Summit
30 minute - 2 oz Simcoe
15 minute - 1 oz Mosaic
0 minute - 2 oz Simcoe & 2 oz Mosaic
Dry Hop - 2 oz Simcoe & 2 oz Mosaic

83
General Homebrew Discussion / Ball lock vs. Pin lock
« on: July 07, 2013, 12:46:01 PM »
Ok, I'm looking to expand my brewery and start kegging more. I have a 3.9 gallon sanke keg, but it's not ideal. I'm in the market for maybe 4 corny kegs. I'm sure that has been debated and discussed and everybody has a personal preference....But, is there a significant advantage or disadvantage of either a ball lock or a pin lock corny?

84
General Homebrew Discussion / NHC Finals Scorecards
« on: July 01, 2013, 03:28:49 PM »
Do the final round scorecards get mailed out?

I would like brew my beer that made it to finals again thus month, but I would like to tweak it in the positive direction.

85
Beer Recipes / Good Morning Stout
« on: June 19, 2013, 02:58:31 PM »
I'm brewing my first attempt at a breakfast stout tomorrow.....What do you think? (The dark grains are already steeping, other grains are crushed and yeast was started yesterday)

Batch = 5.5 gallons
OG = 1.078

24 hour cold steep (room temperature) in 2 gallons of water (2 quarts per pound)
Chocolate Malt = 2 lb
Roasted Barley = 1.5 lb
Black Patent Malt = .5 lb

60 minute mash @ 155
Batch sparge @ 185

80% Two Row Pale = 12 lb 6 oz
18% Flaked Oats = 3 lb 4 oz
2% Caramel/Crystal 120L = 5.5 oz

60 minute = 1.5 oz Nugget
30 minute = .5 oz Willamette
20 minute = Add the 2 gallons of dark grain tea from cold steep (return to boil to start 20 count)
0 minute = .5 oz Willamette
0 minute = 2.5 oz ground Sumatran coffee
0 minute = 2.5 oz Ghirardelli bittersweet chocolate
0 minute = 1.5 oz Ghirardelli unsweetened cocoa powder

White Labs 001 California Ale (Starter)

Rack onto 2.5 oz of ground Kona coffee in the secondary

86
General Homebrew Discussion / Zymurgy Top-Ranked Beers
« on: June 18, 2013, 06:38:17 PM »
I see that Pliny the Elder is once again the top ranked beers voted on by the people. By no means am I saying that this beer isn't the best beer in America...Just wanted to put that out there first. I can't wait until the day that I get to try it. But that's the thing...The only city on the East Coast that you can get it is Philadelphia from what I understand. Everytime that somebody I know goes to the West Coast, I have them on the search for Pliny the Elder. They never find it. This beer is mythical in my part of the country. This beer could very well be the best beer in America. I am not questioning that. I'm questioning if people (who have never tried it) voted for this beer just because it's Pliny the Elder. I voted for my top 20. This beer was not on my list, because I have never tried it. Many of the beers that I voted for are on the list and very high on the list. I just wonder if gets votes, because of its prestige. Maybe like the athlete that is injured for 3/4's of the season, but gets voted to the All-Star game because of who he is.

Now...if anybody would like to ship me this gem, I would much appreciate it..... Maybe I'll vote it first place next year  ;)

87
General Homebrew Discussion / Naturally Carbonating a Keg
« on: May 28, 2013, 06:50:59 PM »
Ok, I'm double posting...only because no one was jumping on this in the "kegging and bottling" section :P

I plan on brewing a 10 gallon batch this weekend. About half of it is for a party in late July, in which I plan to keg. I have an 1/8 keg, which I believe is 3.8 gallons. I want to add priming sugar and naturally carbonate it, because I don't ever plan to hook it up to CO2. The keg will be kicked that night, so we'll be tapping it with a party tap. I usually use about 3.5 oz of priming sugar to bottle 5 gallons of an APA depending on the temperature. I know the keg isn't five gallons, but would I use the same ratio of priming sugar in the keg as I do in the bottles?

Thanks!

88
Kegging and Bottling / Naturally carbonating a keg
« on: May 25, 2013, 08:57:57 AM »
I plan on brewing a 10 gallon batch this weekend. About half of it is for a party in late July, in which I plan to keg. I have an 1/8 keg, which I believe is 3.8 gallons. I want to add priming sugar and naturally carbonate it, because I don't ever plan to hook it up to CO2. The keg will be kicked that night, so we'll be tapping it with a party tap. I usually use about 3.5 oz of priming sugar to bottle 5 gallons of an APA depending on the temperature. I know the keg isn't five gallons, but would I use the same ratio of priming sugar in the keg as I do in the bottles?

Thanks!

89
Beer Recipes / Amarillo IPA
« on: May 15, 2013, 07:23:50 AM »
I have almost 3 pounds of Amarillo hops, and I haven't made or drank an all Amarillo beer before. So, I'm going to do one. What do you think about this hop schedule?

60 minute = 1 oz Amarillo
30 minute = 1 oz Amarillo
15 minute = 1 oz Amarillo
0 minute = 3 oz Amarillo
Dry hop = 3 oz Amarillo

This is for a 5 gallon batch. I've calculated about 85 IBUs.....Too much? Add some more? Or just go with it?

Thanks!

90
Hop Growing / Second Year Hops
« on: April 09, 2013, 04:17:55 PM »
The weather finally turned for the better here in Ohio. The gardens are coming alive and have had a lot of perennial growth the last couple days. I have three second year hops starting to develop shooters. This centennial was the best plant last year and is, by far, the earliest to develop significant new growth. As you can see, there are several larger shooters starting, but there are probably close to 30-40 smaller ones. Being that this is its second year, should I just let it go this year or should I prune some these back when they begin to mature a bit more?


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