Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - dzlater

Pages: 1 2 [3] 4 5 6
31
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.

32
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.










33
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.

34
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)

35
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

36
 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?

37
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






38
Ingredients / "Creamy" mouth feel ?
« on: June 24, 2012, 05:09:05 AM »
I have a clone recipe from BYO magazine for Slipstream Cream Ale, that I plan on brewing.
It is really more of a brown ale then a cream ale.
I never had the beer so I read some reviews and they all refer to the "smooth creaminess"
The grain bill is:
94% two row
4% c60L
2% chocolate.
mash at 154 f
Where is the "creamy" coming from?








39
General Homebrew Discussion / Flies in my feremntor
« on: June 16, 2012, 07:21:23 AM »
   I racked a batch of beer yesterday, and saved the yeast for my next batch. Today when I went to clean out the carboy, I gave it rinsed and poured it into the sink. In the rinse water were four dead flies. Not little fruit flies, but old ugly house flies.
  The carboy cap and racking cane were left on the carboy after I emptied it, so I am pretty certain they were in there for the whole fermentation.  :'(
   I figure they must have gotten into the wort while it was chilling, since I don't cover the kettle while the chiller is doing it's thing. I usually let the wort get down to around 90 degrees and then start moving it around to get it down to temp. So chances are they flew in there when it was still pretty hot.
   I really wanted to reuse this yeast because it is from East Coast Yeast, and not real easy to get a hold of. But now I am not so sure that would be a wise decision. I don't want to dump the beer, but it kind of grosses me out.
   Well what do you all think?
 
Dan










40
Ingredients / Liquid Sugar in the Raw
« on: May 10, 2012, 04:56:13 PM »
Has anyone used Liquid Sugar in the Raw in a beer?
I saw it in the grocery store and and wondered if it was invert sugar.
I emailed the company and they said it was inverted.
I've made invert sugar and it was kind of pain, so I thought stuff this might work?

41
All Grain Brewing / All grain partial boil and IBU's
« on: April 08, 2012, 07:44:50 AM »
I am starting to think about what to brew at our clubs Big Brew Day.
Last year with so many people brewing, trying to chill was a challenge with the lack of water pressure for my chiller.
I was considering doing a partial boil and topping off with cold water.
I can figure out for example how many ibu's I'd get with a one hour boil for a final volume of 3 gallons @ 1.080
Then top off with 3 gallons of cold water to get six gallons @ 1.040.
If I calc the ibu's of the 3 gallons at 80 does that mean the ibu after the top off water is 40?



42
Kegging and Bottling / Can I add geletin to a carbed keg?
« on: March 26, 2012, 03:29:30 AM »
That's the question:
Can I add gelatin to a carbed keg?
Has anyone done this?
Thanks,
Dan

43
I have an apartment size fridge 58" tall.
If I built one of these http://www.byo.com/stories/projects-and-equipment/article/indices/20-build-it-yourself/349-build-a-beer-engine-projects
and mounted it on top of the fridge, running the beer line from a corny keg in the refrigerator, through the freezer. Would it work? Is that too far to pump the beer?
In the linked article it says to lay the keg on it's side and serve through the gas post, I thought that was only if you wanted to serve using gravity? Or do need the gravity pressure to get the pump to work?

44
Ingredients / trying to get a handle on water chemistry.
« on: February 09, 2012, 04:51:53 PM »
I called my local MUA to try and get a run down on my water, they were very helpful.
He gave me this link: https://www11.state.nj.us/DEP_WaterWatch_public/JSP/SampleResults.jsp?tinwsys=48&tsasampl=849144


The water spreadsheets that I have been looking at ask for Mg and Ca.
I asked MUA guy about the Mg and Ca, and he said "that's hardness 80 to 90"
I thought hardness was from calcium carbonate? Do the 80 to 90 ppm's of seem correct?
Any other tips or pointers appreciated.

45
Ingredients / Continental Pale Malt?
« on: January 29, 2012, 08:54:14 AM »
Continental Pale Malt, what is it exactly?
Would I be better off using MarisOtter or good ole american 2 row?
Thanks,
Dan

Pages: 1 2 [3] 4 5 6