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Topics - dzlater

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16
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?

17
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.

Thanks
Dan

18
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

19
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?


20
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?

Dan

21
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?

22
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?
Thanks
 Dan

23
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 http://www.homebrewersassociation.org/pages/community/blog/show?title=beer-recipe-of-the-week-red-velvet 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?

Dan

24
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 http://www.brewersfriend.com/keg-carbonation-calculator/
 and put in 2 volumes at 45ºf it tells me to set the regulator at 9 psi.
If I go here http://www.iancrockett.com/brewing/info/kegbalance.shtml
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.

25
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.










26
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.

27
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 http://www.byo.com/stories/recipeindex/article/recipes/98-english-a-scottish-strong-ale/2279-full-sail-wassail-clone
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%

Ingredients:

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)

28
Ingredients / At what point does one start adjusting hop addions?
« on: August 29, 2012, 03:51:44 PM »
 What I am curious about is would one notice a difference between a beer brewed at 27 ibu's, vs the same beer brewed at 23 ibu's?
  If I make a recipe that calls for .75 oz @ 60 min and .4 oz @ 30 min. to hit my desired ibu's, would one be able to taste it if I used 1 oz @ 60 min, and .5 oz @ 30?
   Along the same lines at what %AA difference would one start adjust the hop additions?
I assume it would depend somewhat on the beer style.
 
Dan

29
 After racking the beer to a keg, I added some boiled and cooled water to the carboy swirled it around and poured into a erlenmeyer flask.
 I now have about 800 ml of yeast, then there is about a half inch of liquid, then another inch or two of yeast on top. The beer was a porter, and the yeast was Wyeast 1318, London Ale III.
 Has anyone seen anything like this before?

30
Beer Recipes / Leftover grains for a Porter recipe
« on: August 02, 2012, 02:18:20 PM »
I have a bunch of leftover grains, and was thinking of brewing up a Porter.
How does this look?
og 1.055
80% 2 row Canadian
6% chocolate malt
6% brown malt (home toasted)
4% crystal 60L
4% wheat malt
33 IBU's
.5 oz magnum @ 60 min
1 oz willamette @ 30 min






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