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Messages - dzlater

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1
Yeast and Fermentation / Repitching yeast from ginger beer?
« on: May 10, 2016, 02:34:34 PM »
I brewed the AHA big brew ginger beer recipe.
It has two ounces of ginger added to the boil.
And two ounces in the fermentor.
If I rack the beer to secondary before adding the ginger, can I resuse the slurry from the primary or it will it make the new beer taste like ginger?



2
Zymurgy / Re: May/June print edition shipping issues
« on: May 06, 2016, 03:01:12 AM »
I'm in NJ and I still haven't recieved mine.

3
All Grain Brewing / Re: New to all grain
« on: May 06, 2016, 02:56:31 AM »
   If I was making a three tier system I would start with my fermentor on the ground and work my up, boil kettle, mash tun, hot liqour tank. That way everything would be as low as possible.
   As far as using a cooler for a HLT I don't know why you couldn't use it. Me personally would not want the hassel of heating the sparge water and then figuring out how to get it into the HLT cooler. If I have to manually transfer I migh as well just batch sparge and dump it into the mash tun. (Which is what I do.) If you plan on using a pump that changes things.
   I'll let some one else give advice about the sparging because like I said I batch sparge.
 

4
General Homebrew Discussion / Re: Ridiculous recipes on AHA
« on: May 02, 2016, 03:54:10 PM »
Recipes like that drive me nuts. But even if it just gave %'s, you would still most likely have to round the amounts once you adjusted them for your efficiency.

5
Equipment and Software / Re: Brewing Software - Recommendations?
« on: April 24, 2016, 05:39:40 AM »
   When I started doing all grain I bought Designing Great Beers, and made a bunch of recipes using the formulas. I also put stored many of the equations in a programable calculator. So I have a good idea of what's going on when I use the brewing software.
  I tried quite a few and settled on Beersmith. For me it's just the easiest. I don't like it that there is no way to just input mash efficiency. I also don't use all the different mash profiles, I just have one I use for every recipe and change the water to grist ratios and mash temps in each individual recipe. I batch sparge but just leave the sparge settings to continious sparge, because the software kept giving me directions like this  "◯ Batch sparge with 3 steps (0.12gal, 3.16gal, 0.91gal) of 168.0 F water".
  On brew day I write the recipe into a note book, and keep all my notes. I have three recipe folders in Beersmith, unbrewed, brewed, and a Tried and True.

6
Yeast and Fermentation / Re: Danstar Windsor
« on: April 16, 2016, 09:20:07 AM »
Last Sunday I brewed the Oat Malt AK Mild from here http://www.experimentalbrew.com/content/session-beer-day-recipe-bonanza-14-recipes-you-brew
I pitched about a cup and half of Windsor I collected from an ESB, that was maybe in the fridge for three weeks+/-?
My og was 1.039.Fermented at 64f.
Took a reading today it's at 1.013. 68% attenuation.
Sample tasted good, smelled a bit like sulpher.
I might let it warm up for a few days or I might just start chilling it, haven't decided yet. I plan was to bring this to big brew day so I might try and stall on kegging it, just so I don't drink it all before then.
I do think this is going to be a tasty beer.


7
Beer Recipes / Re: Introductory English Ales
« on: March 25, 2016, 03:39:08 PM »
A while ago I made a spreadsheet of the recipes for my favourite English bitters from CAMRA's Brew Your Own Real Ale by Graham Wheeler. The averages worked out like this:

Pale malt 94%
Crystal malt 5%
Black malt 1%

Ordinary crystal malt in the UK is 135 EBC, which is about 68 Lovibond. The water should have high mineral levels, sulphate 200-400 ppm is fine. 30-40 IBUs. A fairly expressive yeast and English hops. I think it's OK to use American hops too but in modest amounts and no need to dry hop.

I thought of doing the same thing with BYORA, but never got around to it.

8
All Grain Brewing / Re: Vienna Malt
« on: March 17, 2016, 05:42:10 AM »
I did a Irish Red with Vienna as the base. It was pretty good.
If I do it again though I would probably cut it with some pale ale malt.

10
General Homebrew Discussion / Re: Stuck Airlock
« on: January 09, 2016, 04:05:17 PM »
Why don't you just leave it till after you bottle/keg the beer?
I sometimes just stick a cotton ball in the airlock to act as a filter.

11
General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 02, 2016, 08:51:16 AM »
A minor mishap. I just bought one of those paint stirrers you put on a drill to aerate my wort.
It worked well but fell off the drill into the fermentor. I just left it in there to ferment along with the beer.

12
I've had success using an overnight soak of Mark's (S. cerevisiae) solution of 1 oz bleach and 1 oz vinegar in 5 gallons of water. Works like a charm. Be careful to add the bleach and vinegar (separately) to the water.
I wonder if this will get the pickle smell out of a Firehouse Subs pickle bucket?  Firehouse sell the empty buckets for $2 or $3.  I was going to buy a couple to store grain in.  But I think I'm better off with a Homer bucket from Home Depot.

I get empty frosting buckets for free from the bakery at the grocery store.

13
Beer Recipes / Recipe says "cold steep for 2 hours"?
« on: November 14, 2015, 06:26:03 AM »
I want to brew this recipe
http://wiki.homebrewersassociation.org/InvisibleKittySessionRyeStout

In the directions it says this:

Cold steep dark grains in 8 liters of room temp water for 2 hours during setup, mash, and lauter
Mash in the rest of the grain with 27 liters water at 75*C for a target mash temp of 69*C.
Hold for 45 minutes.
Sparge with 20L at 93*C.


I have a few questions

What I have read says when you cold steep it is done for 24 hours, not 2?
I have also read there is no need to cold steep the carafa II since it is already debittered?

If I do cold steep at what point would I add it to the boil? The recipe doesn't say.

14
Yeast and Fermentation / Re: New starter procedure trial
« on: October 19, 2015, 03:13:18 AM »
1 quart, 100 grams DME, gallon jug, og of beer was 1.045.
I didn't use any pitching rate calculator.

What is your beers target gravity?

I guess somewhere between 1.013 and 1.010?         

Sorry - what is your beers starting target gravity?

15
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 03:48:59 PM »

         
==
You are a better man than me.  I want to use domestic malt, but I cannot stand Briess malt.  Rahr was better than Briess, but it was also too bland for me.
[/quote]

   Actually I have no idea what brand malt I used. The home brew store doesn't label the grain bins with the malting company and I forgot to ask. The "Briess in the recipe is just what came up in Beersmith.
I don't have a lot of experiance with the differances between various maltsters.  I'm not sure I could tell the differance unless I had the same recipe side by side.
I never brewed a recipe with say Briess malt and then brewed again using a different brand so I could compare them.
    And that was a quart starter maybe a bit more. I added maybe an extra cup or so to account for boil off maybe it didn't boil off as much as I thought,


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