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Messages - dzlater

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316
All Grain Brewing / Re: Sour mash idea
« on: May 22, 2011, 07:05:51 AM »
I was considering the crock pot but read that they heat up to 170ºf, which would be too hot.
I just thought the ziploc would be a god way to keep out air?

317
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?

318
The Pub / Re: i love cartoons!!
« on: May 21, 2011, 03:57:30 AM »
"Peabody, here."  ;D
http://youtu.be/Kkqn7O1lHFI
Tennessee Tuxedo
http://youtu.be/zxUaadrxuDk

319
Thanks for the advice, I wound up putting it in the carboy, Putting it directly in the keg might have been the easier option but, I didn't want to tie up a keg for a long time, plus I am curious what this is going to look like, if anything, while the brett is doing it's thing.

320
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 ?

321
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?


322
Pimp My System / Re: My homemade stir plate
« on: April 02, 2011, 03:59:45 AM »
Using the screws to adjust the height was pretty clever.
Hadn't thought of that.

323
All Grain Brewing / Re: Batch sparging big grain bills
« on: April 02, 2011, 03:50:06 AM »
How much wort are you looking to start with?

324
The Pub / Re: It's Baseball Season!
« on: March 31, 2011, 02:48:05 PM »
Going to see the Phightin' Phils on Saturday
 ;D ;D ;D ;D

325
The Pub / Re: English Ales - Am I alone
« on: March 27, 2011, 04:08:10 AM »
I like them too.
The first time I had Tetley's I thought it was the best beer I ever drank.
One that I don't like is Bass.
The only cask ale I've had was from the local Iron Hill an "English Session Ale" it is one of my all time favorites.
I have a 4% abv bitter waiting for room in the keg fridge.

326
Pimp My System / Re: Pimped out grain mill
« on: March 22, 2011, 11:40:42 AM »
Cool, do you run it with the remote?  ;D

327
Kegging and Bottling / Re: Carbonating in a keg
« on: March 17, 2011, 03:45:20 AM »
I really wish some one could give a definitive answer on
how much priming sugar to use when kegging.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Hasn't anyone ever brewed a ten gallon batch stuck it two kegs and primed with
varying amounts, and determined the right amount???  ???

Even if someone did do that, that would be what works for them with their setup and that style of beer.  There just isn't a definitive answer, anyone who claims to give you one is lying.  They're giving you starting points, you can tweak later to get the level of carbonation you want.

Yea that's kind of what I figured.



328
Kegging and Bottling / Re: Carbonating in a keg
« on: March 16, 2011, 06:01:56 AM »
I really wish some one could give a definitive answer on
how much priming sugar to use when kegging.
The info I have found is all over the place.
Here is what I have learned
1. I have heard, or read to use 1/2  (or 2/3 or 1/3 or 3/4) but never done it.
2. I use 1/2  (or 2/3 or 1/3 or 3/4) and it works for me
3. Use less then when bottling because you can always carb it more with your CO2 tank
4. Use more then when bottling because you can always bleed off excess CO2
5. Use the same amount as bottling, the "use 1/2 the amount" is just "brew lore"
Hasn't anyone ever brewed a ten gallon batch stuck it two kegs and primed with
varying amounts, and determined the right amount???  ???

329
General Homebrew Discussion / Re: How do YOU keg hop?
« on: March 15, 2011, 09:10:40 AM »
Just got done doing this. Used a
tea ball for the hops and dental floss to hang it.

330
Equipment and Software / Re: Brewing Software for Mac
« on: March 14, 2011, 12:37:11 PM »
Easy ROT w/ room temp grains and preheated mashtun: strike temp = desired mash temp + 13. Units in *F.

Yeah, but what about the mash thickness?  I would change quite a bit from 1 Qt/# to 2 Qt/#.

Try this

[ ( 0.2 / QRTS PER LB ) * ( MASH TEMP - GRAIN TEMP ) + MASH TEMP  ] = STRIKE WATER TEMP

THIS DOES NOT TAKE INTO ACCOUNT HEAT LOSS DUE TO MASH TUN THERMAL MASS

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