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Messages - fmader

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856
Kegging and Bottling / Re: keg hopping while carbing
« on: April 07, 2014, 03:36:11 AM »
I hang them in a stocking with a piece of mono fishing line from a piece of stainless with a hole in it that are welded to the underside of the keg lid. I had the same issues with leakage. It was really hard to believe that 4 lb test fishing line would cause it to leak.

857
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 08:19:19 AM »
I really don't have to do the 15 minute boil, but it makes my one gallon brew day a bit shorter.

Absolutely. If you're going through the time, might as well do a bigger batch, so that's understood. I think 15 minute boil/1 gallon batches are good for hop experimenting. I think erockrph does this often. Not saying that you should use 1 pound of hops in a 1 gallon batch like he does  ;), but he should certainly be able to give you some input.

858
Beer Recipes / Re: 1st Barleywine
« on: April 05, 2014, 08:14:23 AM »
I kegged this yesterday. Fortunately I have 10 kegs and only a 4 tap system, so I can spare one for about 6 or 7 months. The plan is to bring it out end if October or early November when the weather starts cooling down a bit.

That FG is pretty right on for a BW, Frank.  You did good !

Aside for my first grain recipe ever, I probably put more preparation into this beer than any other. I'd say that it was a roll of the dice, but I had a lot of help and advice from you guys! The numbers are numbers are spot on, I'll have to follow with the taste in several months.

859
Beer Recipes / Re: 1st Barleywine
« on: April 05, 2014, 07:41:52 AM »
I kegged this yesterday. Fortunately I have 10 kegs and only a 4 tap system, so I can spare one for about 6 or 7 months. The plan is to bring it out end if October or early November when the weather starts cooling down a bit.

860
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 06:56:01 AM »
And Jai Alai has 70 IBUs actually :      http://cigarcitybrewing.com/beer/jai-alai-ipa/

So I think you need more bitterness up front on that one. A 70 IBU IPA should have upwards of 50 IBUs between FWH and 60 minute additions.

Makes more sense now. I've never had this beer. Seemed like a high ABV for a pale ale. It's actually an IPA.

861
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 06:53:22 AM »
With these 1 gallon batches, I have been trying to only do 15 minute boils. I assumed that as long as I hit roughly the same IBU in Beer Smith, I could tweak boil times. For instance, the 15 minute Amarillo addition of 1 oz adds ~50 IBUs. .40 oz of the same hop for 60 minutes does the same thing.

Gotcha. I've never done a 15 min boil or a one gal batch, so somebody else can weigh in on that and give you a better answer. But I have to think that you won't be getting the same bitterness as you would with 60 minutes but I could be way off.

862
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 06:33:24 AM »
Remember that these clone recipes aren't going to be spot on either. I like your recipe. I think what you are missing is a bittering charge at 60 minutes. You basically have all flavor additions at 15 and 0. I've never done a 1 gallon batch so I'm not sure off my head of the amount if a hop you would need. You have Columbus and chinook on hand now, right? Columbus will give you a "dank" bitterness while chinook will be much more "piney." Pick one and do a light 60 min charge. A whole oz at 15 minutes seems steep. That's where you gained all of your IBUs. Cut that down significantly to work with your bittering unit. I'd shoot for 30-40 IBUs. I half oz or so at 0 and dry hop would be nice too.

863
Ingredients / Re: Two hops...
« on: April 05, 2014, 06:18:46 AM »
Bulk is the way to go. I have a dedicated freezer for hops that's about full. Make sure you store your hops in the freezer. If you have a food savor, use that to reseal your hops after you use them. I think you'll like this combo if hops. Remember that Columbus and chinook are a stronger flavor of hop than centennial, which in turn is stronger than cascade. If you want to use them all at 0 min or dry hopping together in an IPA (which is great), you may want a 1:1:2:3 or 1:1:1.5:2 type of ration chinook:Columbus:cent:cascade. If equal parts, you won't taste the cascade at all.

864
Ingredients / Re: Don't try this at home
« on: April 04, 2014, 07:40:53 PM »
That green beer would been nice on St Patricks day

865
General Homebrew Discussion / Re: First Dry Hop
« on: April 03, 2014, 06:14:57 PM »
I forgot to mention that I currently have a beer fermenting with this strain. It does go off. I had to empty my blowoff basin. It fermented at 65 degrees for 12 days. I turned it up to 70 Wednesday to help clean it out. I plan on racking tomorrow onto cherry concentrate. If I were dry hopping, I'd wait, but I'm expecting a secondary fermentation with the cherries anyways, so I feel safe to move it. I'll take a gravity reading first and if it's a little higher than if like it to be, I might hold off to rack it got another few days.

866
General Homebrew Discussion / Re: First Dry Hop
« on: April 03, 2014, 05:41:41 PM »
First off... Yes, dry hopping is boss!

Secondly, how long did you have this beer in the primary and what temp? Have you used this yeast strain before? Some strains take longer to clean out than others. My beers are typically in a fermenter for three to four weeks. Remember this rule of thumb, the calendar doesn't determine when the yeast is done, the yeast determines when the yeast is done. My first barlywine took 39 days to finish up.

The hops shouldn't have an effect on the rate of fermentation to my knowledge. I would make sure the primary fermentation is complete before adding dry hops. As far as hop debris goes, there are several methods that can be used. I used to and many dry hop in mesh bags. I now just pitch them directly into the beer. I will either cold crash it prior to bottling or kegging or zip tue a sanitized elf stocking to the hose going into the keg or bottling bucket. There is a risk of oxidation but I haven't had an issue.

How much dry hops did you use?

867
General Homebrew Discussion / Re: Irish Moss Question
« on: April 03, 2014, 08:27:43 AM »
1 tab is good for 112 gal.

I'm not allowed to brew this much in a year  ;)

868
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 03:47:46 PM »
Out of curiosity, if it is glorious now why not just bottle it and start drinking it?  You can save some to see how it ages, and still enjoy it now.
This is why I bottle mine every year. Then, after 2-5 years I have vertical tasting usually around the New Year.
This is the plan as well. It's just aging in the keg.

869
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 03:01:09 PM »
Out of curiosity, if it is glorious now why not just bottle it and start drinking it?  You can save some to see how it ages, and still enjoy it now.
I see what you're saying. It's glorious in terms of malt flavor and mouth feel. I really didn't have super high expectations in those terms without a bit of aging, so I super hopped it. The hops can stand to tone down a touch. Right now it's probably more in the range of "imperial BW IPA." Another reason why I said fall instead of next spring. I like heavier beers in the fall too.

Also, if I bottled now, like Jon said, we wouldn't have it in a year.

870
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 02:17:49 PM »
Nice. I don't think I'd have the willpower to age in a corny. too easy to sample without realizing how much is left.

Haha. I was going to do it in a carboy, but with I corny, I know I'm getting all O2 out and it's easier to get completely sanitized. I'm going to hit it with about 25 lbs and put it in a closet somewhere. I plan on bottling it down the road.

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