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Messages - fmader

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346
General Homebrew Discussion / Re: Simple Aeration?
« on: December 29, 2013, 08:09:45 AM »
Ok... Good... I was starting to think that I was the only brewer without an O2 pump.

347
Beer Recipes / Re: Hoppy Pilsner..... Maybe?
« on: December 28, 2013, 06:59:30 PM »
Let you know in a couple months lol

348
Beer Recipes / Re: Hoppy Pilsner..... Maybe?
« on: December 28, 2013, 05:37:14 PM »
Ok...came up with this for the next brew...

Batch = 5.5
OG = 1.047
60 minute mash @ 151

Pilsner Malt = 9 lb
Carahell = 5 oz

60 minute = .5 oz Columbus
20 minute = .25 oz Columbus, .5 oz Nelson Sauvin, .5 oz Meridian
10 minute = .5 oz Nelson Sauvin and .5 oz Meridian
0 minute = .25 oz Columbus, 1 oz Nelson Sauvin and 1 oz Meridian

White Labs WLP800 Pilsner Lager (Starter)

349
General Homebrew Discussion / Simple Aeration?
« on: December 28, 2013, 04:46:03 PM »
During my time on this forum I've come across several methods of aeration and some pretty elaborate methods. I once used a stirring rod that hooked up to my drill but have since even gotten away from that since I've started to filter my wort through nylon stockings into a bucket about 9 or 10 months ago. I was wondering if anybody else does the following or has any comments or concerns with my method....

As said above, I filter my wort into a fermenting bucket. Then I slowly dump the wort through a funnel and into a carboy. It appears that I have adequate aeration after this pour. I usually have active fermentation in 6-10 hours.

350
Beer Recipes / Re: Big Bad Wolf (Pagosa Springs Brewing Co) Clone?
« on: December 28, 2013, 03:56:46 PM »
It's often a good idea to contact the brewery. Many craft and micro breweries are happy to share details with homebrewers.
+1... I've gotten positive feedback in the past.

351
Beer Recipes / Re: Grapefruit IPA recipe?
« on: December 28, 2013, 03:54:41 PM »
Something to consider if you intend to share your beer with others...quite a few people on various medications can't eat grapefruit.  It can make the meds too effective and lead to serious medical problems.  I'm one of those people.

I do believe grapefruit negates some antibiotics as well...

352
Beer Recipes / Re: Grapefruit IPA recipe?
« on: December 27, 2013, 06:59:24 PM »
Amarillo, amarillo, and more Amarillo!

As mentioned above, I'd use a combination of chinook and centennial to bitter with. Then I'd kill it with Amarillo at 0 minute hop stand and dry hops... Maybe 5 oz at 0 min for 30 minute stand and 5 oz for dry hops.

Adding grapefruit zest during secondary fermentation could be a good idea. I've never added any type of zest to an IPA before, but I have added lemon zest to a wheat at 0 minutes and in the secondary and it turned out dandy.

353
Ingredients / Re: spruce tips
« on: December 24, 2013, 04:58:52 AM »
We had my spruce ale described earlier in this thread on tap for the annual Christmas party along with a winter warmer, pumpkin saison, and a holiday IPA. All of the beers were really good. The IPA was my favorite, but the most popular of the four was the spruce ale. Everybody loved it. It was very light with a strong citrous flavor. That is currently the lightest keg. I'll be harvested more spruce tips in the spring and brewing it again for next holiday season.

354
General Homebrew Discussion / Re: ml to gram conversion for lactic acid
« on: December 22, 2013, 06:21:05 PM »
This site has it listed at 1.206 g/mL at 25 degrees celsius.

http://www.chemicalbook.com/ChemicalProductProperty_EN_CB1138319.htm

355
General Homebrew Discussion / Re: Faster Carbonation Idea
« on: December 21, 2013, 10:31:16 AM »
Negative. The cool thing about liquid is that it takes the shape of the vessel it fills. Take a bottle of water and take a drink out of it. This will give you the head space to mimic a full keg. Take notice of the surface area... Now turn it on its side and the surface area is at least tripled.

356
Beer Recipes / Re: How about an Oatmeal Stout recipe?
« on: December 20, 2013, 01:24:56 PM »
I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted

Interesting opinion...can you describe the flavor that you don't like from the toasted oats.

Is the flavor overwhelming?

How did you toast the oats, and to what level/color did you toast them?

I've never used toasted oats myself. I like most oatmeal stouts... Samuel Smith is the exception. The toasted flavor in that beer is very overwhelming to me and doesn't work for me. Obviously many a people put that beer on a pedestal, which is perfectly fine... It just doesn't do it for me.

Here's my breakfast stout recipe...

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
Mash Water = 5 gallons (Strike Temp 173)
Sparge Water = 3 gallons (185)
Total Water = 10 gallons

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 Ale (Starter)

Rack onto 2.5 oz of ground Kona coffee in the secondary

****The coffee was a bit strong. I think I'm going to cut it to 1.75 or 2 oz additions****

357
Beer Recipes / Re: Stout recipe
« on: December 20, 2013, 08:21:04 AM »
I agree with adding roasted barley. I would say keep what chocolate is there and add a pound of roasted barley. Don't mash any of that. Do a 24 hour cold steep of those grains crushed. By doing this method, you need more malt, but this finished beer has a much smoother less bittered taste.

358
Beer Recipes / Re: How about an Oatmeal Stout recipe?
« on: December 20, 2013, 08:17:01 AM »
I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted

359
Ingredients / Re: Hop storage at the LHBS
« on: December 20, 2013, 08:05:06 AM »
...or more likely, I'll just end up tossing more hops in my beer. ;D

Yeah I find it tough to not use the entire pound in an IPA once I open the bag. Lol

360
Ingredients / Re: Coffee = Infection?
« on: December 20, 2013, 08:00:54 AM »
I'm not saying it wasn't contaminated, but I'm not sure the coffee grounds were the source.  Those things are roasted which should kill most anything on them.  It's possible they picked up something during processing, but I know a lot of people who put grounds in the keg and don't have problems with contamination.

Yes, this is understood. I'm starting to think it was from elsewhere. Coffee was a variable that I've never had before so figured I'd start here I think that I got the answer that I wanted here. Thanks!

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