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Messages - dzlater

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31
Brewmasters Warehouse sort of let's you do that. Although the person who posts the recipe doesn't get a cut of the sales.
I bought a couple things from them years ago. I am in no way recommending them and have no affiliation, or interest in the company.
http://www.brewmasterswarehouse.com/recipes

32
Beer Recipes / Re: first helles help
« on: February 28, 2015, 05:42:20 AM »
I brewed this and it came out well.


10 lbs                Pilsner (2 Row) Ger (2.0 SRM)   89.9 %       
1 lbs                 Munich Malt (9.0 SRM)                 9.0 %         
2.0 oz                Melanoiden Malt (20.0 SRM)        1.1 %         
2.0 oz                Hallertauer Mittelfrueh [2.70 %] - First Hop   24.4 IBUs     
1.0 pkg               Bohemian Lager (Wyeast Labs #2124)

33
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 21, 2015, 05:52:39 AM »
  I've brewed in the cold before but it has been way colder then the usual winter weather.
  Last week end I did an all grain, partial boil, 3 gallon batch in the kitchen.
It actually worked pretty well and was easier then 5 gallons on the burner outside.
   Since I have a few 3 gallon kegs I can see myself doing this more often regardless of the weather.

34
Yeast and Fermentation / Re: Should I refrigerate dry yeast
« on: February 15, 2015, 05:26:49 AM »
From the fermentis website:
"storage
During transport : The product can be transported and stored at room
temperature for periods of time not exceeding 3 months without affecting
its performance.
At final destination: Store in cool (< 10°C/50°F), dry conditions."

http://www.fermentis.com/wp-content/uploads/2012/02/SFA_S04.pdf

35
General Homebrew Discussion / Re: Brew Weekend
« on: February 07, 2015, 09:15:31 AM »
I'm finally getting a brew day in.
Mashing as I type.

10 lbs                Avandard Premium Pale Ale Malt (3.0 SRM) Grain         1        91.4 %       
8.0 oz                Cararye (89.0 SRM)                       Grain         2        4.6 %         
4.0 oz                Carared (Weyermann) (24.0 SRM)           Grain         3        2.3 %         
2.0 oz                Chocolate Malt (350.0 SRM)               Grain         4        1.1 %         
1.0 oz                Caramel/Crystal Malt -130L (130.0 SRM)   Grain         5        0.6 %         
0.8 oz                Nugget [12.20 %] - Boil 60.0 min         Hop           6        40.1 IBUs     
0.5 oz                Bramling Cross [7.10 %] - Boil 15.0 min  Hop           7        3.9 IBUs     
1.0 oz                Bramling Cross [7.10 %] - Steep/Whirlpoo Hop           8        0.0 IBUs     
1.0 pkg               American West Coast (Lallemand #Bry-97)  Yeast         9        -             


36
General Homebrew Discussion / Re: recipe resource
« on: January 16, 2015, 08:00:20 AM »
I'm not a recipe expert but the first thing I thought of is a Porter.

37
Beer Recipes / Amber Ale recipe
« on: January 10, 2015, 02:27:52 PM »
I recently got some hops some of which I never used before.
I came up with this recipe using Waldo Lake recipe as a guide.
Did I do OK?
The hops I have are
Amarillo, Cascade, Mt. Hood, Northern Brewer, Nugget, Chinook,Glacier, Bramling Cross, Horizon,WGV (U.K.), Pilgram, Target

I'm open to suggestions on either the gains or hops but, I want to use what I have on hand.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Amber x
Brewer:
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.055 SG
Estimated Color: 18.4 SRM
Estimated IBU: 43.0 IBUs
Brewhouse Efficiency: 73.33 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs 8.0 oz          Avandard Premium Pale Ale Malt (3.0 SRM) Grain         1        54.7 %       
3 lbs 4.0 oz          Munich Malt - 10L (10.0 SRM)             Grain         2        27.4 %       
14.0 oz               Carared (Weyermann) (24.0 SRM)           Grain         3        7.4 %         
14.0 oz               Cararye (175.0 SRM)                      Grain         4        7.4 %         
6.0 oz                Melanoiden Malt (20.0 SRM)               Grain         5        3.2 %         
0.7 oz                Nugget [12.20 %] - Boil 60.0 min         Hop           6        35.1 IBUs     
0.5 oz                Horizon [11.50 %] - Boil 20.0 min        Hop           7        7.9 IBUs     
1.0 oz                Amarillo [9.70 %] - Boil 0.0 min         Hop           8        0.0 IBUs     
1.0 pkg               American West Coast (Lallemand #Bry-97)  Yeast         9        -             


Mash Schedule: My Mash
Total Grain Weight: 11 lbs 14.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 19.71 qt of water at 165.2 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.24gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------





38
Equipment and Software / Re: Share your brew stands!
« on: January 07, 2015, 04:12:02 PM »


I've since replaced the round orange mash tun with a rectangular blue one.
And I now have 10 gallon kettle that I just added a ball valve to.
My next task is to raise everything so I can drain from the kettle to fermenter with out having to set it on the table.

39
Kegging and Bottling / Re: I hope I'm not screwed
« on: January 04, 2015, 03:45:48 AM »
I'm no expert in this, but I would think it would be easier to adapt his kegerator to use a corny keg then trying to fill his Sanke keg.

40
General Homebrew Discussion / Re: deal of the day
« on: December 09, 2014, 06:04:16 AM »
The kit I started with was
fermenting bucket with lid and airlock
bottling bucket (might have included a bottling wand)
racking cane and tubing
capper and caps
 :)

41
What I had been doing is using the immersion chiller till it hit it's limit, usually around 80. Then I would put the kettle in an ice bath and give it an occaisional stir. This worked well till I got a new kettle that doesn't fit in the cooler I use for the ice bath. With the cooler winter weather it doesn't matter but in the spring I am planning on switching to the pond pump with ice water method.

42
Yeast and Fermentation / Re: Danstar Windsor
« on: December 03, 2014, 03:18:06 PM »
I just used Windsor for the first time last month to make Pete's Wicked Ale (the real recipe).  Gravity went from 1.054 to 1.021 in 48 hours -- no exaggeration.  This is a VERY fast fermenting yeast, and very flocculant.  And while the gravity seems very high for an ale, it tastes medium bodied and not at all thick/full.  Just a very easy drinking, relatively low ABV beer.  I really like it.  It's great where you want to brew a session ale with lots of flavor.  I'll be using it again.

I've used it twice and both time it took several weeks for the yeast to fall out.
I like it better then S04 and do plan on using it again but I will definetly fine with geletin in the future.

43
Equipment and Software / Re: Weldless valve for kettle
« on: November 09, 2014, 04:47:43 AM »
Slightly off topic. But I have been wondering if I can put a weldless valve on my aluminium kettle?

44
General Homebrew Discussion / Re: CAMRA homebrew book
« on: October 18, 2014, 04:41:32 AM »
I've brewed a few recipes from that book.
As others have said the recipes are a bit vague in regards to yeast and crystal malts. But if you search around on the internet you can sometimes find more specific info. Since I've never had any of the commercial examples of the recipes I brewed I can't say how accurate they are. I would say that every recipe that I've done from the book made a tasty beer.

45
Beer Recipes / Re: American Mild
« on: September 26, 2014, 09:23:36 AM »
I'm hoping to find the time to brew this weekend.
Here is what I have planned, so far.
The recipe is based off of Denny's Noti Brown recipe. I scaled down the grain bill and the IBU's and switched up hops to what I have on hand.
Any thoughts?

NJ mild - Mild
================================================================================
Batch Size: 6.000 gal
Boil Size: 7.500 gal
Boil Time: 90.000 min
Efficiency: 80%
OG: 1.039
FG: 1.011
ABV: 3.6%
Bitterness: 22.8 IBUs (Tinseth)
Color: 17 SRM (Mosher)

Fermentables
================================================================================
                       Name  Type    Amount Mashed Late Yield Color
       Pale Malt (2 Row) US Grain  5.500 lb    Yes   No   79%   2 L
 Caramel/Crystal Malt - 60L Grain  1.500 lb    Yes   No   74%  60 L
                Munich Malt Grain 12.000 oz    Yes   No   80%   9 L
        Chocolate Malt (US) Grain  6.000 oz    Yes   No   60% 350 L
Total grain: 8.125 lb

Hops
================================================================================
       Name Alpha   Amount  Use       Time   Form IBU
 Cluster  8.1% 0.300 oz Boil 90.000 min Pellet 8.6
 Willamette  5.0% 0.250 oz Boil 45.000 min Pellet 3.8
 Willamette  5.0% 0.500 oz Boil 30.000 min Pellet 6.3
 Willamette  5.0% 0.500 oz Boil 15.000 min Pellet 4.1
 Target  8.9% 0.300 oz Boil    0.000 s Pellet 0.0
   

Yeast
================================================================================
   Name Type Form   Amount   Stage
 bry-97  Ale  Dry 0.388 oz Primary

Mash
================================================================================
               Name     Type    Amount      Temp    Target       Time
         Conversion Infusion 4.063 gal 166.061 F 156.000 F 60.000 min
 Final Batch Sparge Infusion 4.494 gal 175.616 F 165.200 F 15.000 min

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