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Messages - dzlater

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Kegging and Bottling / Re: carbonating temp question?
« on: September 21, 2011, 12:52:25 PM »
got it thanks

Kegging and Bottling / Re: carbonating temp question?
« on: September 21, 2011, 11:44:53 AM »
Thanks that's what I thought.
Somewhere I thought read something about using the highest temp. the beer was at during fermentation?

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°?

All Grain Brewing / Re: Batch sparge water won't fit?
« on: September 20, 2011, 01:53:11 PM »
So if double batch sparge do I divide up the water?
1/3 mash, 1/3 sparge, 1/3 sparge
1/2 mash, 1/4 sparge, 1/4 saprge

All Grain Brewing / Re: Batch sparge water won't fit?
« on: September 17, 2011, 05:52:55 AM »
The only concern is your mash pH during runoff. In an effort to avoid tannin extraction you will need to monitor and maintain your mash pH < 6.0 during runoff. You can always make a small addition of phosphoric acid if need be.

I thought pH wasn't an issue with batch spargng? I thought the tannin thing was from over spaging?
And if I had money for a pH meter I'd use it buy a bigger mash tun.  ;D

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

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/16 Edition
« on: September 15, 2011, 09:43:57 AM »
Kegging a "not really sure what style this is" ale, and a bitter today, plan on brewing an Amarillo session ale on Sunday.

General Homebrew Discussion / Re: Cream Ale vs. Blonde Ale
« on: September 12, 2011, 04:10:18 AM »
If you are bringing it to a party with craft beer/ home brew drinkers it's a blonde.
If you are bringing it to a party with Light Lager drinkers it's s a cream ale.   ;)

General Homebrew Discussion / Re: Pumpkin Beer
« on: September 10, 2011, 07:44:01 AM »
You should add, "may try a sample if you hand me your home brew but I don't want a full pint."


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.

Beer Recipes / Re: Wanted: Stout Recipe
« on: September 05, 2011, 04:39:16 AM »
Try this, I brewed it a few times. Very tasty, and a simple grain bill.
here is the link where I got the recipe
here is the recipe:
Dry Stout

A ProMash Recipe Report
BJCP Style and Style Guidelines
16-A  Stout, Dry Stout

Min OG:  1.035   Max OG:  1.050
Min IBU:    30   Max IBU:    50
Min Clr:    35   Max Clr:    90  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       10.00
Anticipated OG:          1.042    Plato:             10.42
Anticipated SRM:          29.9
Anticipated IBU:          38.7
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
Evaporation Rate:      12.00    Percent Per Hour
Pre-Boil Wort Size:    7.32    Gal
Pre-Boil Gravity:      1.034    SG          8.60  Plato


   %     Amount     Name                          Origin        Potential
 70.0     7.00 lbs. Pale Malt Halcyon             Great Britain  1.038
 20.0     2.00 lbs. Flaked Barley                 America        1.032
 10.0     1.00 lbs. Roasted Barley                America        1.028
Potential represented as SG per pound per gallon.

   Amount     Name                              Form    Alpha  IBU  Boil
  1.60 oz.    Goldings - E.K.                   Pellet   5.90  38.7  60 min.


White Labs WLP002 English Ale

Mash Schedule
Mash Type: Single Step

Grain Lbs:   10.00
Water Qts:   13.00 - Before Additional Infusions
Water Gal:    3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152  Time:  60
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                170  Time:  60

Total Mash Volume Gal: 4.05 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Beer Recipes / Re: Is this to much crystal malt?
« on: September 03, 2011, 10:32:55 AM »
In Designing Great Beers (by Ray Daniels), English commercial Bitter grain bills are shown to have:
65-100% (ave 89%) pale malt,
1-15% (ave 6%) crystal, and
2-20% (ave 10%) sugar. 

Wheat, chocolate, black roast, corn, flaked barley are other grains or adjuncts that occasionally are used in bitters.

I would stay with 1 lb of C-40 and bump up to 8 oz of sugar.

I wold also consider 1 lb of Munich or Vienna for more malt complexity.

I would consider nixing the dry hop addition and doing an aroma steep at knockout when the wort temp falls to 180 F or less.

I was using DGB when I put the recipe together.
My % are
80% MO
13% C40
7% sugar
so I am on the high end  for the C40 but still within range
Like I said originally I used a lb because I have to buy a lb.
I also have a recipe from Home Brewers Companion that is 6 lbs base malt and 1lb crystal, if it's good enough for Charlie it's good enough for me.

Beer Recipes / Re: Is this to much crystal malt?
« on: September 03, 2011, 08:29:58 AM »
Do you really need the sugar?  Most "traditional" recipes include it because UK breweries used sugar in the past to save money.

No, but I have it, so I figured what the hell? I 'm not going to use it for anything else. I bought in when I was playing around trying to make invert sugar.
If most traditional recipes include it for whatever reason, then I'm just following tradition.  ;D
So maybe 1/2 lb crystal, and 1/2 lb something else like biscuit, or vienna ?

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?

Zymurgy / Re: 2012 Zymurgy ideas
« on: August 24, 2011, 02:28:12 PM »
I'd kind of like to see a brew day with Charlie P.
I'm just curious about how he does things, and what sort of equipment he uses.

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