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Messages - Three

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Beer Recipes / Re: Galaxy and Cascade APA
« on: June 18, 2013, 03:12:03 AM »
If you really want to know what Galaxy contributes to a beer, why use Cascade at all?  Just sayin' ;)


Equipment and Software / Re: Keg line cleaner
« on: June 03, 2013, 03:51:52 AM »
Thanks for revisiting this. 

It is now in my brew gear needed queue.

Yeast and Fermentation / Re: Wyeast 1968 - Wow
« on: May 22, 2013, 07:58:55 PM »
Very awesome!  I had the same "WOW" reaction the first time I used it as well.  I have been using this in a lot of my brews and love it.

What are you brewing?

Equipment and Software / Re: pH Meter
« on: May 13, 2013, 07:28:23 PM »
Not bad for "blindly brewing through the new millennium".  8^)


Equipment and Software / Re: pH Meter
« on: May 12, 2013, 03:25:12 PM »
Milwaukee MW102 PH and Temperature Meter -

Around $100 bucks.  It works well.

I have found that I hit my numbers "close enough" and could say that I didn't really need a pH meter.  But if you want to really have control on what you are creating you need one so you can adjust your water or grain bill.  Different grain, different crop year, different recipe, etc.  It's worth the few minutes it takes to check your pH.

Kai has great info on his website. 

Ajdelange has a great thread here as well:

The Pub / Re: A bomber is rarely a good deal
« on: May 11, 2013, 04:10:56 PM »
The bombers I buy are not available in 12 oz bottles.  They are usually some great big beer or unique in some way.  The cost to make these is more.  I'm not going to get into the math but, brewing, bottling, shipping, equipment and.......  These brewers need to make a profit to stay in business.

I shudder at the price I would have to charge for one of my bombers!


Congratulations on your first brew chadjjones89! You are beginning an awesome adventure.

I’m not going to give any new specific advice here that the other kind folks here have covered.  This beer is going to be very good.  You are going to wonder if or think that you are messing up until you go through the process a few times and drink some of the AMAZING beer that YOU brewed. 

This site is an great resource for info but there is so much of it that it can have your head spinning when you first start out.  Go slow.  Keep notes.  The next time you brew, bottle, etcetera, you will gain experience.  Once you get more comfortable try one new thing at a time or go back and rethink something your not happy with or have questions about in your brewing process.

What are you going to brew next?


Yeast and Fermentation / Re: British Yeast Recommendation
« on: May 09, 2013, 04:16:04 AM »
I'm with dordway29 on this, and it has become my favorite. 

It won't disappoint!


YEAST STRAIN: 1968  |  London ESB Ale™

A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 9% ABV

Or White Labs....

WLP002 English Ale Yeast

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

Very High
Optimum Ferment Temp:
Alcohol Tolerance:

Enjoy your brew(ing)!

Ingredients / Re: Amarillo
« on: April 23, 2013, 11:52:13 PM »

APA - Use Magnum or Columbus to bitter and let er rip with the Amarillo....

I see a lot of Amarillo with Simcoe combinations.  I'm doing a Gumballhead style brew this weekend with these and Warrior to bitter with.....

Enjoy your brew(ing)!

General Homebrew Discussion / Re: Time to
« on: April 21, 2013, 03:59:35 PM »
I was going to brew my morning coffee and while I was filling my pot with tap water it came to mind. I spend all this time and energy understanding brewing water for beer. What about coffee and tea? I hoped on google and maybe it was the frustration of trying to do research on a Ipad but I could not find anything. Do we have any coffee geeks who can ansewer this question? Does checmical composition of your brewing water for coffee and tea have an overall effect on the outcome of your cup of coffee or tea?

Indeed it does.  Coffee needs "some" minerals in the water as does your brewing water.  Way too much info to post here.  Try this site for info.......

Ingredients / Re: simcoe, citra and amarillo
« on: April 10, 2013, 02:41:23 AM »

I've spent a lot of my morning on Scott's blog. What good information! Thank you guys for sharing it.  8)

Myself as well.  Very nice of Scott to share! 

Ingredients / Re: simcoe, citra and amarillo
« on: April 10, 2013, 02:36:44 AM »
not to take this thread too far off track, but I did scott's dryhop experiment with bud light and am presenting it at my next brew club meeting - its quite shaming that I have 10 quarts of bud light in my beer fridge right now, but at least I have labels with the dryhops on them!

Ditto on the thread but I just have to comment......  Is this the most AWESOME idea ever?  I was going to do this with small batches.  This is way better!  New project for tomorrow!

Ingredients / Re: simcoe, citra and amarillo
« on: April 09, 2013, 02:44:19 PM »
Very nice.  Thanks for the links. also has a Stone Ruination IPA 10 year Anniversary clone that looks awesome as well.....

Great info.....

Ingredients / Re: simcoe, citra and amarillo
« on: April 09, 2013, 12:10:52 AM »
I have no idea what they are doing. But when I talked to vinny several years ago he acted like the recipe posted online and made popular by the b3 clone wasn't what they were using "now". Heck, my understanding is that RR is using hop extracts for Pliny for bittering additions.
Hop extract is used to get more wort out of the kettle. The recipe he handed out at the Oakland NHC was for homebrewers, and uses 45 and 30 additions. He said on the BN a couple years back that he uses Amarillo in Pliny now.

So does anyone know where the "correct" recipe is? Or does he just add Amarillo to different points in the process?

Not sure how current this recipe is.......  Not really what started this thread either.......  But hey,  "Lets brew something"!!!

Pliny the Elder clone
(Russian River Brewing Co.)
(5 gallons/19 L, all-grain)
OG = 1.074  FG = 1.014
IBU = 100+  SRM = 8  ABV = 8–8.5%

12.2 lbs. (5.5 kg) 2-row malt
0.28 lbs. (0.13 kg) crystal malt (45 °L)
0.86 lbs. (0.39 kg) CaraPils malt
1.0 lb. (0.45 kg) dextrose(corn sugar)
19.5 AAU Chinook whole hops (mash hops)
    (1.5 oz./43 g of 13% alpha acids)
42.9 AAU Warrior hops (90 mins)
    (2.75 oz./78 g of 15.6% alpha acids)
6.1 AAU Chinook hops (90 mins)
    (0.5 oz./14 g of 12.2% alpha acids)
12 AAU Simcoe hops (45 mins)
    (1.0 oz./28 g of 12% alpha acids)
14.3 AAU Columbus hops (30 mins)
    (1.0 oz./28 g of 14.3% alpha acids)
20.5 AAU Centennial hops (0 min)
    (2.25 oz./64 g of 9.1% alpha acids)
12 AAU Simcoe hops (0 min)
    (1.0 oz./28 g of 12% alpha acids)
3.25 oz. Columbus hop (dry hop)
1.75 oz. Centennial hops (dry hop)
1.75 oz. Simcoe hops (dry hop)
1 tsp. Irish moss (15 mins)White Labs WLP001 (California Ale) yeast
0.75 cups corn sugar (for priming)

Great question!  I'm starting to get fired up to brew this weekend and this just adds to the enjoyment.  The Burton Ale yeast goes on the stir-plate tomorrow eve and will be joining my first attempt at Mr Fosters "White Flag" English Pale Ale from his latest Pale Ale book on Sunday.  This will be the fourth recipe from the book I will have brewed and I really look forward to the task at hand.  Burton Ale yeast is fascinating!!!

Enjoy your brew day everybody!

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