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Topics - dzlater

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Is there any point in using whirl floc or other kettle finings if you are just going to dump all the break material into the carboy/bucket ?

Other Fermentables / Insipid cider, tannens and acid blend fix?
« on: September 30, 2013, 03:29:31 AM »
 I made another attempt at a cider. I followed one of the recipes from the cider seminar at the AHA conference," Bourbon Oaked Cider".
 After letting it ferment out (at this point it tasted pretty good) I transferred it to a secondary and added the bourbon soaked oak chips for two weeks.
After the two weeks I added camden tablets and potassium sorbate waited 24 hours and transferred to a keg. I had a taste and it pretty much tasted like apple juice with little flavor and no bite. It tasted better before adding the oak, and the camden/potassium sorbate, and now it doesn't need any backsweeting.
 My question are. Did adding the camden/potassium sorbate change the flavor, and would adding some acid blend and wine tannins to the keg help give it a bit more pop? Or does that stuff need to be added prefermentation?

Other Fermentables / Yeast nutient questions?
« on: August 29, 2013, 04:16:17 PM »
After attending the cider seminar at the AHA conference I want to give it another try.
The recipe says to use Fermaid-k and DAP.
I have wyeast yeast nutrient can I just use that?

Yeast and Fermentation / English yeast in a APA
« on: August 08, 2013, 03:19:35 AM »
I was planning on brewing an APA using wlp007,Dry English Ale yeast. From what I have read it should work well in an APA.
The shop had no 007, so asked if there was a wyeast equivilant.
He looked it up and said it was "whitbread"
Unfortunatly he gave me 1099 whitbread, instead of 1098 whitbread dry.
So how would 1099 work in an APA?

I brewed a bitter last Saturday with an OG of 1.040. Today it is down to 1.012.
I have brewed this same beer before and it finished at 1.010.
I still need to dry hop it the recipe calls for 1 oz. for 7 days.
The beer is to be served on June 28th at the AHA conference.
I have a few options I am considering.
1) Dry hop it today, in primary let it sit for a week, keg and force carb.
2) Transfer to secondary, dry hop it, let it sit for a week, keg and force carb.
3) Keg it today let the last few points of attenuation naturally carb, the keg. Add dry hops 1 week before serving.
4) Same as #1 but let it ferment out and add priming sugar to carbonate.
5) Same as #2 but let it ferment out and add priming sugar to carbonate.
6) My homebrew club has a cask I could use, so I could use one of the above methods or some combination of all of the above, and serve "real ale".
I am a little leary of this as I haven't done it before, and I am not sure if the cask would have time to settle before serving and I don't want to serve up a yeast mess.
7) Some variation of all of the above.
I do have a fridge I can put this in so cold crashing somewhere in the process is a possibility.


The Pub / Sh!t Beer Geeks Say
« on: April 24, 2013, 03:43:54 PM »
This is hilarious.

I bet we are guilty of uttering at leadt one of these phrases.  :D

Beer Recipes / Cream Ale Saison ?
« on: April 21, 2013, 05:42:46 AM »
 I was debating on whether to brew a saison or a cream ale, and came up with this.
I don't have a lot of experiance with saisons, so I figured I'd post the recipe and see what you all think?
Do you all think this will be any good, or just a nasty watery insipid mess?

OG 1.042
FG 1.006
IBU's 21
6 gallon batch

3.25 lb. 2 row
3.25 lb. 6 row
1 lb.     demerara sugar
0.5 lb.   flaked corn

0.25 oz. Polaris hops @ 60 min. (because I want to get rid of them, but I also have magnum I could use)
1 oz. saaz @ 10 min.

mash @ 148ºf
some sort of saison yeast?

General Homebrew Discussion / Dry hopping with top cropping yeast?
« on: March 01, 2013, 04:03:01 PM »
  I fermented a beer using Wyeast 1318 London Ale III.  When it came time to dry hop there was still a nice layer of yeast on top of the beer.
  I racked from the Better Bottle to 5 gallon carboy, and added the hop pellets. I kept the carboy at room temp. around 67°f. By the next day there was a new layer of yeast on top of the beer. I let it sit for a week cold crashed it with gelatin for a few days and then kegged it up. The beer is good but I did'nt get a lot of the dry hop aroma I was expecting. I think maybe the hop pellets mixing with the yeast might have something to do with this.
  I have another beer ready to dry hop using the same yeast.
  Should I transfer it, cold crash and keep it cold while the dry hops are in there? I have read that that dry hopping at colder temps. isn't the best way? Or maybe dry hop in the keg?


Yeast and Fermentation / Can I vacuum seal yeast?
« on: February 17, 2013, 05:40:45 PM »
Just another one of my wacky ideas.
Can I vacuum seal yeast?

Extract/Partial Mash Brewing / Hop adjustment for a partial boil.
« on: February 15, 2013, 03:28:16 PM »
I was thinking of brewing a 6 gallon batch of beer with an OG of 1.070, and then topping it off with water to yield 11 gallons of a 1.038 session beer.
When I brew this recipe as a 6 gallon batch without top off water my hop additions are:
1 oz of 7.1% aa challenger @ 60 mins.
.5 oz of 6.1% aa Mt. Hood @ 10 mins.
At about 30 ibu's
I am not sure how to adjust the hops for the concentrated boil?
I know I will get less bitterness from the higher gravity boil.
I am assuming I need to adjust for the lower hop utiization from the higher gravity wort, and also increase amount of hops by the % water that I am adding?
If I use brewing software and set it up for a 6 gallon batch @ 1.070 and adjust the hops for 30 ibu's. And then increase that by the 45% top off water will I be close?

Beer Recipes / scaling down recipe gravity and late dry hop additions?
« on: January 23, 2013, 05:01:27 PM »
  I took this Red Velvet recipe and scaled it down to an OG of 1.051.
  I scaled down the 60, 30, and 10 minute additions to keep the BU/GU the same as the original recipe.
My question is regarding the 0 minute and dry hops, should they get scaled back or since they don't contribute any bitterness should I leave as the original recipe says?


Kegging and Bottling / Yet another keg line balancing question.
« on: December 29, 2012, 07:17:36 AM »
I recieved a tap for Xmas that I am going to install in my fridge door.
From what I understand I want to use 3/16" lines.
Searching  around on the internet I have seen a lot of folks say to start with 10' and shorten as needed.
Whan I do the math I wind up with much shorter lengths.
If I go here
 and put in 2 volumes at 45ºf it tells me to set the regulator at 9 psi.
If I go here
and put in 9 psi, resistance of 2, and height of 1' , it gives me a line length of 4.25'.
Do I really need start with 10' that I see recommended or would five' work?
I am heading to the store later today, so any tips would be appreciated.

Other Fermentables / A little help with a batch of cider.
« on: November 24, 2012, 08:43:29 AM »
At the request of a friend I decided to have a try at making a batch of cider.
Here is the rundown:
Bought 5 gallons of various brands of apple juice and cider at the local grocery stores.
10/22: Pitched a packet of Montcharat wine yeast.
11/3:   I transfered it to a secondary ( I know probably to soon ) and added 24 oz. of frozen apple juice concentrate.
11/10:  I added 2 oz. of mediium toast American oak cubes.
11/21: Gravity down to 1.001, moved out of 65°f room to cold garage.

 The carboy is filled up to the shoulder, I have been reading one wants to pretty much fill it up to the top to avoid oxidation. Should I add some more juice, or some more concentrate to bring up the volume? I am not sure if it's a good idea but I also was considering buying some apples peeling, slicing them up and then and cramming in the carboy. Thinking this would take up some head space and add a bit more flavor as well as fermentables. If I do any of these things should I bring it back inside where it's warmer?
  Also if anyone has any advice on adding acids, tannins, sweeteners etc. I sure could use it.
Right now I am figuring on not messing around with it too much, but just let ferment out and bottle it using carb tabs, in 2 liter soda bottles.

Beer Recipes / Amber recipe with leftover specialty grains ?
« on: November 03, 2012, 06:45:25 AM »
Trying to brew an Amber Ale using up the specialty grains leftovers.
Does it look OK ?
For the base malt I have a few lbs. of Canadian 2row the rest of the 8 lbs. will be made of British Pale. For yeast I can either use some harvested  Wyeast 1318 London Ale III,  or I have a packet of BRY-97 west coast Ale

O. G. 1.054
F. G. 1.013
I.B.U. 38
S.R.M.  14
Alcohol % Vol 5.4

8 lbs. of Canadian Two-Row (Mash)
.75 lbs. of British Amber (Mash)
.39 lbs. of American Crystal 120L (Mash)
.13 lbs. of British Chocolate, Pale (Mash)
.11 lbs. of British Crystal 135-165L (Mash)

.3 oz. (8.5g) of Magnum (14.5%)  boiled for 90 minutes.
1 oz. (28.3g) of Cascade (6.2%)  boiled for 20 minutes.
.5 oz. (14.2g) of Centennial (11.4%)  boiled for 10 minutes.
.5 oz. (14.2g) of Centennial (10.5%)  boiled for 0 minutes.
.5 oz. (14.2g) of Cascade (6%)  boiled for 0 minutes.

Beer Recipes / Full Sail Wassail clone Hops IBU question
« on: October 06, 2012, 11:28:41 AM »
I am planning on brewing this up tomorrow. I found the recipe here
The recipe and the Full Sail website both state 55 ibu's .
My brewing software tells me the recipe as given will have around 27.
Should I bump up the hops to get closer to the 55, or just brew it as the recipe states?

Full Sail Wassail clone
5 gallons/19 L, all-grain; OG = 1.070  FG = 1.014; IBU = 55  SRM = 29  ABV = 7.3%


13.75 lbs. (6.2 kg) 2-row pale malt
9 oz. (0.27 kg) crystal malt (60 °L)
2 oz. (56 g) crystal malt (120 °L)
2 oz. (56 g) chocolate malt
1 oz. (28 g) roasted barley
1 oz. (28 g) black patent malt
1 tsp. Irish moss (15 mins)
2.5 AAU Northern Brewer hops (75 min) (0.36 oz./10 g of 7% alpha acids)
2.5 AAU Styrian Goldings hops (75 min) (0.5 oz./14 g of 5% alpha acids)
3.75 AAU Hallertau Hersbrücker hops (15 min) (1.1 oz./30 g of 3.5% alpha acids)
3.75 AAU Styrian Goldings hops (15 min) (0.75 oz./21 g of 5% alpha acids)
7.5 AAU Hallertau Hersbrücker hops (0 min) (2.1 oz./61 g of 3.5% alpha acids)
7.5 AAU Styrian Goldings hops (0 min) (1.5 oz./43 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

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