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Topics - dzlater

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46
Kegging and Bottling / Quick, quick carbing question?
« on: October 29, 2011, 03:11:38 PM »
I wanted to carb up a keg quickly , so I followed the directions in the latest Zymurgy article on speed brewing. I set the regulator to the correct psi for the temp and carb level. Then rolled it back and forth till I didn't  hear anymore gas going into the keg. This worked well.
My question is after I get it carbed, do I :
Disconnect the gas vent the keg and then set to serving pressure?
Or leave the gas hooked up and release the pressure till the regulator drops to serving pressure?
Or something else.
Thanks
Dan

47
Kegging and Bottling / carbonating temp question?
« on: September 20, 2011, 04:14:21 PM »
If I have a a carboy that is @ ferment temp of 68°f
and I am kegging it and then putting it in the fridge @ 45°f and hooking up the gas
when using a carbonation table do I use the 68° or the 45°?

48
All Grain Brewing / Batch sparge water won't fit?
« on: September 16, 2011, 08:01:22 AM »
I usually divide my total water amount in half, and use half for the sparge and half for the mash. As long as the quarts per lb stay between 1 and 2.
The beer I am planning I would need 4 gallons mash 4 gallons sparge.
With the grain bill I can only fit about 3 gallons of sparge water, and can't up my mash water by a gallon because that won't fit.
Instead of doing 2 sparges @ 2 gallons each, can I add the 3 gallons that will fit and then slowly add the remaining gallon as the mash tun drains? If I do this should I slow down on how quickly I run off the sparge water.
 I am planning on brewing Fred's late hopped amarillo pale ale   http://wiki.homebrewersassociation.org/AmarilloPaleAleBeerDuJour

49
General Homebrew Discussion / Pumpkin Beer
« on: September 10, 2011, 05:06:24 AM »
My club is doing an informal pumpkin beer comp.
Personally I have no desire to brew one. If you like them that's cool, to each his/her own.
 It's one of those things where I think , why would you want to screw up a perfectly good beer by adding a large orange squash. ???
Just wanted to see what others think.

50
Beer Recipes / Is this to much crystal malt?
« on: September 03, 2011, 06:32:17 AM »
I am planning on brewing I guess what would be called an Ordinary Bitter.
I looked at few recipes and came up with this.

5.5 gallon batch size
OG 1.037
30 ibu's +/-

6lbs marris otter
1 lb C40
5 oz "sugar in the raw"

1 oz 4.5% ekg @ 60, 15 ibus
.7 oz 4.5% ekg @ 30, 10 ibus
1.4 oz 4.5% ekg @ 10, 5 ibus
.5 oz 4.5% ekg dry hop in keg

The shop I am going to only sells grain in 1 lb and 5 lb bags, so that's why I went with the lb of C40 but I'm thinking it might be too much? It comes out to 13% C40. I was thinking maybe cut it down to 0.5 lb , and adding a 0.5 lb of munich or vienna, Good idea?  Anything else look out of whack?

51
Yeast and Fermentation / Fermanting in fridge w/o temp controller??
« on: August 22, 2011, 03:28:55 PM »
I plan on brewing a beer with WL Cry Havoc yeast.
I usually brew ales, and put the carboy in a cooler with water and do the ice bottle swap routine.
But seeing that I can do a lager with the Cry Havoc yeast. I thought I might give it a try.
I set my keg fridge to the warmest setting and It started out @ 53°f and after 28 hours it's @ 56°f.
If it doesn't get any warmer and stays fairly stable, is there any reason I can't put my carboy in the fridge and ferment a lager?
I realize it won't be super controlled but it would still most likely be more stable then my ice bottle swap method.

52
All Grain Brewing / Another sour mash question water/grain ratio?
« on: May 27, 2011, 06:41:23 AM »
I decided (at least for the moment ) to just mash all the grains in my 5 gallon cooler for 24 hours for the sour mash.
My grain bill is 7.75 lbs and I need a total of 7 gallons water for the mash and the sparge.
Usually I just split my total water volume half for the mash and half for the sparge.
If I do that in this case I use 3.5 gallons of mash water which is 1.8 quarts per lb. which will leave me with about 1.75 gallons of head space in the mash tun. Everything I have read says to fill to the top when sour mashing to minimize exposure to air.
If I used 4.25 gallons of mash water @ 2.2 quarts per lb it would pretty much leave no headspace in the mash tun but then I would only need 2.75 gallons for the sparge which might hurt my efficiency.
So I guess what I am trying to figure out is which is better a thin mash with less sparge water or risk the exposure to oxygen with a thicker mash and equal volumes of mash and sparge water?
Or am I once again way over complicating things.

53
All Grain Brewing / Sour mash idea
« on: May 22, 2011, 06:49:08 AM »
 I am planning on sour mashing 2.5 lbs of grain.
I understand that you want to minimize contact with oxygen during the process.
My idea is to put the mash in a ZipLoc bag and get all the air out and seal it up.
Put the bag in a larger pot of 120º f water with a thermometer in the pot, stick the whole thing in the
oven and try my best to keep it between100º and 120º for 24 hours. Or maybe a cooler instead of the pot / oven ?
Anyone see any major flaws in this plan of action?

54
I have a Porter that's been @ 1.020 for a several weeks. It started @ 1.056.
I plan on finishing it off with some Brett a (small starter from a bottle of Orval) and some American medium toast oak cubes that I Bourbonized for a week.
I was thinking of putting it a keg and adding the oak and brett, and letting the brett carbonate it naturally.
But was also considering just racking it to a glass carboy and letting it finish out in that and then keg and force carb.
Any thoughts , advice ?

55
All Grain Brewing / 2.5 hour mash ?
« on: April 03, 2011, 09:55:49 AM »
I am planning on brewing this http://barclayperkins.blogspot.com/2011/01/lets-brew-wednesday-1811-whitbread.html
It calls for a 2.5 hour mash.
I am assuming this was done because of the poor malt quality of that era.
Would it really make a difference if I just mashed for my usual 1 hour?


56
General Homebrew Discussion / weight/specific gravity/gravity points?
« on: February 10, 2011, 11:20:36 AM »
First can someone tell me if I understand this correctly?
If 100 ml of a sugar syrup weighs 359.58 grams, it has a specific gravity of 3.59?
or do you subtract out the 100 gm of for the weight of the water and come out with 2.59?
Assuming that I have one of those right,
how would I figure how many gravity points it would add to a batch of beer?
 ???

57
Yeast and Fermentation / how long on stir plate
« on: January 26, 2011, 01:44:46 PM »
I know a little better planning and forethought should have went into this but...
For xmas I was given an erlenmeyer flask for doing starters.
I had to play with it even though I wasn't planning to brew anytime soon.
So I took a bit of yeast I had in a jar from another batch and made about 800ml starter
let it ferment out and stuck it in the fridge. In the mean time I built me a stirplate, so of course I had to test it out, so I decanted the wort out of the flask poured in 1000ml of wort and stuck it on the stirplate last night.
I probably won't brew till one day next week, so I am wondering what is my best course of action?
I figured to leave it on the stir plate another day and then stick it in the fridge. Sound good?


58
Yeast and Fermentation / Topping off a yeast starter?
« on: December 28, 2010, 06:55:49 AM »
Three days ago I went to make a 1L starter and I ended up with about 800 ml because I boiled a bit too long.
I pitched the yeast and let it go. I am wondering if it would make sense to add a bit more starter wort (a cup is about all that will fit) to bring up the volume and get a bit more cell growth? I am assuming that by the this point the yeast is done reproducing and is just fermenting the wort, so I don't know if topping it off will give me more yeast or just more fermenting wort?

59
Beer Recipes / Flanders Red recipe ingredient question.
« on: December 22, 2010, 07:05:25 AM »
I am thinking about brewing up a Flanders Red and was looking around at recipes.
According to this http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/659-flanders-red-ale
"Flanders acid ale brewers toss corn grits — up to 20% — into the mash, first boiled to achieve gelatinization. For homebrewers, flaked maize is a convenient alternative. Corn contributes a smoothness to the wort plus a bit of starch for the eventual microorganisms."

The BJCP site says
"Ingredients: A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor."
It would seem to me if a style calls for up to 20% corn it would be a fairly critical ingredient.
Yet none of the recipes I have seen on line include any corn.
Any one have any thoughts on this?

60
Equipment and Software / stir plate alternative?
« on: December 01, 2010, 09:50:08 AM »
While watching the BrewMaster teevee show I noticed they had the yeast on these rotating table tops to keep the yeast in suspension. Googling around I found a whole lot of really expensive ones. Something like this seems like it would be easy to build.
A platform mounted on springs on top of a rotating arm. Anyone every tried something like this?
Just thought it was neat idea.
Here is picture I found.


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