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Messages - fmader

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211
Ingredients / Re: D-240
« on: February 23, 2016, 02:18:21 PM »
D-180 makes an amazing quad.... So D-240 would have to make a quad that's like 60 better!

It goes to 240!  ;)

Nice!

212
Ingredients / Re: D-240
« on: February 23, 2016, 01:46:45 PM »
D-180 makes an amazing quad.... So D-240 would have to make a quad that's like 60 better!

213
Kegging and Bottling / Re: Growing the kegging empire
« on: February 21, 2016, 07:40:03 AM »
http://www.northernbrewer.com/8-way-co2-distributor-w-1-4-mfl-shutoffs

Northern Brewer carries this distributors in sizes down to two. I have a 4 way and 2 way. I love them both.

214
All Grain Brewing / Re: Dogfishead 90 minute IPA Clone
« on: February 21, 2016, 07:25:29 AM »
I think your will be fine. It should finish pretty low. One think to consider is your freakin crush. I basically pulverize mine. Another factor is your mash pH. Also, like mentioned above, your efficiency will drop as your big gets bigger. In my system, anything under 1.075 I can assume 75%. When I get up into the 1.080 range, I have to start adjusting it to 72-70%.

Another concern is your mash temp. There's nothing wrong with 148 mash, but I usually hold that back for big beers. You would have been fine with 150-152 for your IPA. But that's not the concern. You missed your target by four degrees. I need to have my strike temp at 15-16 degrees over the target mash temp. This is with the mash tun and grains at room temperature. If your grains are cold from being stored in the garage, more energy will need to be used to hear your grains, therefore losing heat. Thermodynamics is crazy like that. It's easier to overshoot your target mash temp and add a few ice cubes to cool it down.

215
Kegging and Bottling / Re: Conditioning Beer in keg?
« on: February 20, 2016, 07:46:26 AM »
I agree with above. Forget ever using s secondary unless you have a beer that has a secondary fermentation such as a fruit beer. Keep your beer in the primary until you reach FG. Then straight to the keg. If you're going to dry hop, dry hop in the keg in a suspended bag. I actually welded hooks on the bottom of my kids to suspend with fishing line. But others use dental tape to suspend the bag. It will seal with the lid and not leak.

216
Ingredients / Re: Pale Ale hops - something different
« on: February 20, 2016, 07:14:27 AM »
I'm surprised that it hasn't been mentioned yet. Go for a single-hopped Equinox APA. Usually I'm not a fan of single hopped beers, but Equinox is complex enough that it will hold its own. I feel that it has a flavor profile that's all across the spectrum except for piney. Fruity, citrusy, resinous, and dank rolled all into one hop.

Another option is one of my favorite combos -Citra and galaxy in a 1:1 ratio.

217
Beer Recipes / Re: Single hop columbus APA
« on: February 20, 2016, 07:08:43 AM »
Lower sulfates and higher chloride will help to accentuate the malt. Not sure of the ratio, but I do know sulfates for hops, chloride for malt. Main difference in Bru'NWater between dry and full/bitter and malty comes from the levels of these 2

This is correct. After mentioning what you're looking for, your first water profile looks better. I would try to balance the sulfates and chloride. Columbus is a pretty abbrasive (in a great way) hop. It's going to shine through regardless. But as you get closer to a pale ale water profile with higher sulfates, that Columbus will punch you in the face and forget that you brewed the beer from grain lol. I don't think 76.1 ppm will get you quite to that level. Having them boh balanced around 65 ppm will give you a balanced character. The way you originally had it will get you a more malt forward character. It's all what you want in YOUR beer.

218
General Homebrew Discussion / Re: Getting frustrated. Can you help?
« on: February 19, 2016, 07:04:51 PM »
Another thought. Are you washing your equipment with PBW or Oxi-Clean after its use. Washing thoroughly is just as important as sanitation.

219
General Homebrew Discussion / Re: Getting frustrated. Can you help?
« on: February 19, 2016, 06:51:27 PM »
I'd start with sabrizuzing as you go. Sanitizing the morning of the brew gives it several hours to collect bacteria.

220
Beer Recipes / Re: Russian Imperial Stout Help
« on: February 18, 2016, 07:22:25 AM »
Yeah. Leave it on the yeast. Remember that you shouldn't be determining that the beer will be done in three weeks. The beer will tell you when it will be done.

221
General Homebrew Discussion / Re: 02 level in wort
« on: February 18, 2016, 07:19:22 AM »
I went form an O2 system to a MixStir to nothing special now.  Once I started pumping the wort to the fermenter, I found I was getting so much foam that I didn't need to do anything else.  And the results prove it.

Yeah something like this. I run my wort off through a filter into a bucket. Then I dump from that bucket into a fermenting bucket or carboy. I get plenty of oxygenation in most beers. Some bigger styles might get an extra stir.

222
Homebrew Competitions / Re: bottles for NHC
« on: February 14, 2016, 01:17:37 PM »
I believe the short bottles are out because they don't package well with the standard bottles. These sites could have 800 bottles coming, so they are going to be stored in cases. The short bottles don't fit well. As far as raised letters like Sam Adams bottles go. I think they're listed as "discouraged." It's been said that nobody bats an eye at them though. I personally don't take the chance.

223
All Grain Brewing / Re: water to grain ratio
« on: February 14, 2016, 12:18:05 PM »
really..........1.75 qts?

Me too... Sometimes with bigger beers I end up with 1.5 qt/lb, but I'm usually in the 1.65-1.75 range.

224
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 14, 2016, 11:47:42 AM »
Ok. I did a little homework on this beer. Tired Hands does not have much on their website, but what I can gather elsewhere is that this beer and HopHands APA are brewed with a large amount of oats in the grist. I found nothing on flour. I feel better about oats than I did with flour. Though still not pretty, I'd give it a shot. I still don't think I'd brew anything like this though, but you never know.

225
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 14, 2016, 10:58:59 AM »
Why are they doing this?


My thought, too. I can't come up with a reason it makes sense, unless they just want to look really different than some of the clearer West coast beers like Pliny ? Looks Wit-like or even turbid to me. Think I'll pass on doing that to mine.

This has to be some obsurd hipster movement. Count me out of this too. It may taste fine, but it looks like it was brewed in a washing machine.

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