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Messages - fmader

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331
Events / NHC Lottery Entry?
« on: January 02, 2014, 08:57:27 AM »
Is there a specific time frame established to get your name entered into the Nation Homebrew Competition lottery?

332
Yeast and Fermentation / Re: Yeast Rinsing
« on: January 01, 2014, 09:56:42 PM »
Looks good Jim! I like to read about different methods of harvesting yeast. I like to use three jars. I will dump two jars of sterile water into my carboy and shake up. Then pour the water/yeast/trub into the two jars. I let the trub settle out for about a half hour to 45 minutes. I decant the liquid sitting on the settled trub in one of the jars into the third jar. This is the goodness that I'm keeping. I dump the trub out of the first jar. Then I take the second jar and decant the good liquid into the newly empty jar. Then label the jars and put in the fridge. This way I have two nice slurries ready for when I have over-lapping brews.

I have a problem with you fridge though....I see only one beer!  :P

333
Beer Recipes / Re: Black IPA
« on: January 01, 2014, 09:17:56 PM »
I'm thinking you want the Carafa III special (i.e., dehusked), right? I made that mistake once and ended up turning an Amber into a Brown Ale. Most Black IPA recipes usually use a dehusked roast malt like Carafa Special or Midnight Wheat for color with minimal flavor. Then if you want to dial in some roastiness, that's what your chocolate malt is for.

I have Weyermann Dehusked Carafa III......that's what the label says anyways.

334
Beer Recipes / Re: Black IPA
« on: January 01, 2014, 08:18:41 PM »
I'm going to add the 4 oz of chocolate malt that Jon suggested.

335
Beer Recipes / Re: Black IPA
« on: January 01, 2014, 07:55:58 PM »
Are you using software to build your recipe? Do you have an estimated SRM?

No software. I do it the old fashioned way. I don't really shoot for any specific SRM... Just as long as it is blackish  :P

336
Beer Recipes / Re: Black IPA
« on: January 01, 2014, 07:06:49 PM »
Will do. This one probably won't be brewed until late January or early February. I have that hoppy pilsner coming up on the 10th, and doing a 10 gallon batch of my Good Morning Stout on the 20th. So this will be after them.

337
Beer Recipes / Re: Black IPA
« on: January 01, 2014, 06:56:25 PM »
I like it Frank.  Like the hop schedule - that's a good combo. The only thing different I do is to add 3 or 4 oz of chocolate malt, for a slight roastiness. But I think you'll be happy.

Thanks, Jon. I was pondering adding chocolate malt to the recipe. Would you include it in the mash or add at sparge or something else?

338
Beer Recipes / Black IPA
« on: January 01, 2014, 06:29:02 PM »
Here's my first stab at a black IPA recipe. My biggest question is the grain bill.... whatcha think?

Batch = 5.5
OG = 1.070
60 minute mash @ 150

90% Two-Row Pale Malt = 13 lb
5% Caramel/Crystal 60L = 13 oz
5% Carafa III = 14 oz

FWH = 1 oz Chinook and 1 oz Simcoe
60 minute = 2 oz Columbus
30 minute = 1 oz Chinook
10 minute = 1 oz Simcoe, 1 oz Galaxy, 1 oz Centennial
0 minute = 1 oz Simcoe, 1 oz Galaxy, 1 oz Centennial
Dry Hop = 2 oz Simcoe, 2 oz Galaxy, 2 oz Centennial

White Labs 007 Dry English Ale

339
General Homebrew Discussion / Re: Yeast starter
« on: December 31, 2013, 11:30:44 PM »
Sorry that I was kinda short with my reply earlier. For my opinion, go ahead and brew tomorrow and pitch that smack pack. Early on, I brewed several beers without appropriate yeast count... Several which have been great beers, so brew confidently.

"Yeast starter" might be a misleading name for a newer brewer. "Yeast readier" might be a better name. The goal of the starter is to achieve the appropriate yeast count for your original gravity. From what I understand, Wyeast smack packs and white labs vials are ready as is for a beer of a gravity of 1.040. I like to give my starters enough time to finish out so that I can cold crash them in the fridge for about 24 hours and decant the spent beer off the top of the slurry

You didn't make a mistake, you had a great learning experience. A mistake would be like when I forgot to add my whirlfloc tab to my last IPA that I used a pound of hops in. I'm sure others will weigh in and give their excellent advice too... Welcome to the forum! I've learned much of what I know about brewing here!

340
General Homebrew Discussion / Re: Yeast starter
« on: December 31, 2013, 06:37:55 PM »
Yes. But I would have started it almost a week ago.

341
General Homebrew Discussion / Re: Simple Aeration?
« on: December 30, 2013, 02:46:10 PM »
Fill the headspace in the carboy with oxygen, put a stopper in it, rest the carboy on the floor, tilt the carboy 45 degrees, and twist it back and forth - shaking the beejeebers outta the wort.  You can supersaturate the wort with oxygen this way.

Using this method with ambient air (21% oxygen) is highly effective too.

I gotta say that I would never recommend putting a carboy on edge and rocking it.  WAAYYY too dangerous.

Now you tell me.  Why couldn't you have warned me 24 years ago?  Lucky for me I've never had a problem in the 500+ times I've done it, yah?  Whew!

I use Better Bottles for this reason, they're lighter, and we built a tool to put our own spigots in.

342
General Homebrew Discussion / Re: Simple Aeration?
« on: December 30, 2013, 08:26:38 AM »
I've been using a big whisk, but I think I'm going to purchase a mix stir....seems like it would be easier to let a drill do all the work.  I also rarely brew above 1.060.

Sent from my VS910 4G using Tapatalk 2
I built one and it worked perfectly fine. I just quit using it, because it just seemed like an extra unecessary step.

343
General Homebrew Discussion / Re: Stouts - grain to glass
« on: December 30, 2013, 07:01:23 AM »
Could it be the carbonation level? I'm assuming since you're using a distributor, you are carbing your stouts and american ales all the same.

344
General Homebrew Discussion / Re: Beers planned for 2014
« on: December 30, 2013, 06:53:54 AM »
I have nothing planned for New Years Day. My first of the 2014 will be in a week or so and it will be a hoppy pilsner. I think it's pretty cool you can get a "group" of brewers together from the neighborhood to brew. I don't even know any brewers in my area lol.

345
General Homebrew Discussion / Re: Stouts - grain to glass
« on: December 29, 2013, 12:19:44 PM »
Have you ever cold steeped your dark malts? I find that this method gives a much smoother flavor. I usually cold steep the dark grains for 24 hours in about 2 quarts of water per pound. You may want to double your amount of dark grains with this method though. I'll never mash my dark grains for a stout ever again.

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