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Messages - nicosan1

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Equipment and Software / Re: Best Chiller Option
« on: September 14, 2015, 04:37:18 PM »
That is the thing, there isn't much for us to water, we live in an apartment complex with very little greenspace. 

Equipment and Software / Re: Best Chiller Option
« on: September 14, 2015, 03:50:47 PM »
so the suggestion would be that my setup shouldn't change much, just rely on my keezer to chill down further and maybe one change would be getting a pump to pump the ice water through the chiller faster. 

Equipment and Software / Best Chiller Option
« on: September 14, 2015, 10:40:01 AM »
I currently have a two-stage wort chiller system. the coil that goes in my kettle and a smaller first stage that i put in an ice chest.  It's great at getting down quickly to 90 but then as most people experience it is slow, even with ice to get down to 70.  Plus it wastes a lot of water.  Do you all have a go-to option that both gets the wort down fast and faster 70 but also eliminates wasting water as much as my system does? I know I am at the mercy of the water temp of my tap and I could use ice to compensate. Is CounterFlow or Plate better?  What is best? Thanks all, I want to save time and also be a good Californian and not waste so much water. 

Ingredients / Re: New Hop Question
« on: April 09, 2015, 04:29:57 AM »
I generally don't do single hop beers, nor would this hop be for single hops or SMASHs. Was just wondering what people thought of Lemondrop versus El Dorado for those styles. Sounds like Lemondrop is more well liked and would be good with other hops I have like Waimea, Mosaic or Equinox. 

Ingredients / New Hop Question
« on: April 07, 2015, 07:57:28 PM »
Was thinking of purchasing a pound of one of the newer blend of hops. 

I have a 1/2 pound of Waimea and 1/2 pound of Equinox.  Saw El Dorado and Lemon Drop online for sale. Which of those two would you recommend?  I tend to brew Saisons, IPAs, Pales.  Heard good results from both.

Yeast and Fermentation / Re: Expiration on Yeast
« on: March 14, 2015, 02:26:44 PM »
So for two packs together, would you suggest a smaller starter? 1L? I was thinking of doing 1.5L w/ two packs cuz its just this one 1.056-1.059 beer i plan to make. 

Yeast and Fermentation / Expiration on Yeast
« on: March 14, 2015, 01:03:00 PM »
I have two packs of WY 1217, West Coast IPA and was going to do a 6-6.5% IPA with the packs. They were packed on October 18 of last year. Do you guys think its still useful to try to make a starter and use these packs?  Just want to know. Otherwise I can go with US-05

Beer Recipes / Re: Foreign Extra Stout
« on: February 28, 2015, 08:57:11 AM »
Yeah, I have it at 35 SRM with the wheat. Thats where I will go. Thanks for the note on the roasted barley!

Beer Recipes / Re: Foreign Extra Stout
« on: February 28, 2015, 07:33:58 AM »
I think it looks great. Foreign Export is crazy overlooked and underappreciated. That's a big one, but it'll be great - I like around 1.068ish. All I would do is drop the midnight wheat and up the roasted barley to .75 lbs to balance the crystal. Enjoy !

I bumped the Roasted Barley but in removing the Midnight Wheat Im not getting the SRM I want. The reason I had it was for color but without too much harsh bitterness and its what my homebrew shop has on hand instead of Carafa II. I could just go with more Roasted Barley or Black Malt just wasnt sure.

Beer Recipes / Foreign Extra Stout
« on: February 27, 2015, 05:54:22 PM »
Been working on a Foreign Extra Stout Recipe. Want something thats got roasty, coffee notes and a bit of sweetness and fruit from the malt bill.  As for the yeast profile I thought to go with a good attenuater hence London Ale and for hopes some earthiness, spice and a bit of fruit with the Goldings.

Thoughts? Ideas? I've done sweet stouts and RIS but not FES so any ideas are welcome.

11 lbs Maris
12.0 oz Flaked Barley
8.0 oz Caramel 40
8.0 oz Caramel 80
8.0 oz Roasted Barley
5.3 oz Midnight Wheat
5.3 oz Chocolate Malt
3 ozs East Kent Goldings (60 minutes)
Wyeast 1028 London Ale

Water Treatment
New York City Water
8grams chalk
2 grams baking soda
2 grams calcium chloride

Est OG - 1.074
Est Final Gravity 1.016
Mash Temp 152 for 90 minutes
Single Infusion Mash, Batch Sparge

Estimated SRM: 32,4
Bitterness 43.3 IBUS
Estimated ABV 7.6%

Kegging and Bottling / Re: Regulator to Start
« on: February 13, 2015, 11:42:47 AM »
Another thing to consider is the gas tank.  There is no need, in my opinion, to get a shiny new aluminum tank because it's going to get swapped out at some point.

I thought the same thing as I was looking at the MoreBeer Keg systems. Instead ill invest in the regulator, kegs, tubing, save the CO2 for when Im ready to actually build the Kegerator and I'll go with a used one.

Kegging and Bottling / Re: Regulator to Start
« on: February 13, 2015, 11:09:46 AM »
In looking at the used kegs where I lived in NYC, most were not much cheaper, maybe $30 than the new ones I could get on MoreBeer, so thought about going new on those. But slowly I want to get pieces together. Plus I may return to CA this year, so if I do this, I may just buy pieces slowly, store with my parents and build a kegerator there I will have more space. Thats why I thought, start with the regulator right now. By a couple of new kegs in a few months, and then tubing, C02 at the end. 

Kegging and Bottling / Re: Regulator to Start
« on: February 11, 2015, 02:55:37 PM »
Cool, found a good deal on Amazon for a TapRite Dual. I guess after that, I should look at buying a keg and line assembly. May go with a new Ball Lock on this one or a used, not sure yet.

Thanks for advice! This will come together in stages, then I can get my stuff up and running.

Kegging and Bottling / Regulator to Start
« on: February 11, 2015, 10:58:09 AM »
Question, I still bottle condition but may switch and build a kegerator sometime this year. I was thinking of buying a regulator to start buying pieces, since I have some gift certs to use.  What is a good regulator to buy to start? I generally brew some american styles and some belgian styles. Should I get a dual regulator given that I carb some stuff at higher level than others? thanks for the advice.

Beer Recipes / Re: Figs in a Belgian Dark Strong
« on: November 22, 2014, 11:43:29 AM »
Cool so it should be fine to put on figs in secondary for a month or two? Ill follow your lead Denny et. al. My mom was about to send me two more jars of the figs in the post so this will be plenty time for secondary.

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