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Messages - dzlater

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Ingredients / Re: toasting flaked corn?
« on: June 29, 2010, 05:26:54 AM »
  I toasted up the flaked corn, to a nice light golden brown. It smelled pretty good.
I hadn't realized that homebrew shop guy ran it through the mill, I think it would have worked better
if it wasn't milled.
 I decided not to do the porter, and just do a pale ale instead

I screwed up the hops (I made the recipe without checking inventory)
and for some reason I upped the 60 min addition to 0.5 oz
 0.5 magnum at 60 min 0.5 cascades and 1.5 magnum at 30 and an oz of celia
at 0 min
it's going to be around 70 ibus with an OG of 1.051
more bitter then I originally intended

84%    Pale Malt (2 row) Grain  8.000 lb   
11%    (toasted) Corn, Flaked Grain 16.000 oz 
 5%      Caramel/Crystal Malt - 80L Grain  8.000 oz   

  Magnum 13.5% 0.250 oz  Boil   1.000 hr
 Cascade  6.0% 2.000 oz  Boil 30.000 min
 Cascade  6.0% 1.000 oz Aroma    0.000 s 

Ingredients / Re: toasting flaked corn?
« on: June 22, 2010, 07:02:26 AM »
The recipe I am brewing is a Yuengling Porter clone from the Clone Brews book. So toasty or roasty is ok. 
I know flaked corn doesn't usually go in a porter but that's what they call for.
I also know that the Clone Brews book isn't the best recipe book but I want to give it a try anyway.
I have read that people roast coffee in popcorn poppers.
I was thinking of trying to roast some grocery store pearl barley in one.

Ingredients / toasting flaked corn?
« on: June 20, 2010, 07:18:07 AM »
I've heard of toasting flaked oats to add some flavor, has anyone ever tried toasting flaked corn?
Any reason not to give it a try?

This doesn't really solve the problem and I don't know if this actually works, I heard it mentioned on some podcast.
 But to get a better pour try putting the bottle in the freezer to get it really cold (more co2 in solution) and just try cracking the cap a bit to let off some gas before pouring. I think they even said you could vent off some co2 and then recap it.
Again I haven't done this so proceed at your own risk.

Equipment and Software / Re: Post images of your brewing system
« on: June 02, 2010, 08:39:27 AM »
 I guess you could call it a system.   ;D
Hot liquor tank (old bottling bucket) on milk crates
mash tun on table
turkey friar on ground
use pitcher for vorlauf and transferring water to HLT
I use an immersion chiller
and dump the beer into a better bottle using a funnel

The Pub / Re: You guys are freakin' awesome!
« on: May 29, 2010, 03:46:22 AM »

you = 1 person
you'ns =2 or 3
all y'all = 4+


coast vs midwest ?

This is a great forum
and as we say in the Philly region
Yo Yous guys are great

All Grain Brewing / Re: Mixed Grain problem
« on: May 22, 2010, 04:07:59 AM »

I think It's more grain than my 5 gal mash tun can handle.................

hey what's new?
according to
15 lbs of grain @ 1 quart per lb you need 4.95 gallons of mash tun space
cutting it close but it should work, even if you go a little less then 1 qrt per lb
you should be OK just stir it up real good

 The colder you keep it, the longer it will stay fresh.
Same as with any other type of food

Equipment and Software / Re: odd equipment ideas
« on: May 21, 2010, 04:01:43 AM »
saw a few things in a garage sale recently that made say hmmm.

has anybody used one of the old big percolator coffee pots for brewing (beer)? i was thinking for heating mash, possibly boiling, etc for small batches.

thought about using the old fashioned electric roasters as well.

or old stainless steel sinks for open ferment?

i may have to experiment and get back to ya

I have had all of these ideas too.
What's that saying "great minds think alike"

A lot of firsts for me this weekend.
Going to do a brown ale, with home roasted malts, brown sugar, a combination of base malts. 90 minute boil
and use safale S04.

 Pale Malt   2.625 lb   
 Pilsner  2.625 lb   
abbey  3.000 lb   
Cara-Pils/Dextrine   8.000 oz
Caramel/Crystal Malt - 80L  8.000 oz   
Chocolate Malt (home roasted)  6.000 oz
Biscuit Malt  (home roasted)   6.000 oz   
Brown Sugar16.000 oz

Magnum 13.5% 0.500 oz 1.000 hr
 Cascade  6.0% 0.500 oz 30.000 min
 Cascade  6.0% 0.500 oz 1.000 min

OG: 1.060
FG: 1.015
ABV: 5.8%
Bitterness: 40.2 IBUs
Color: 20 SRM

I hate to go against the grain here but I'd leave it as is and fix your problem on the next batch.  If it's drinkable drink it.  I have a policy of forcing myself to drink my bad beers, every drop, all by myself.  It's made me pay more attention to my next batch. :o
Also every time I've tried to fix a batch it just hasn't worked.
That's the way I am leaning right now.
Like I posted earlier I don't want to make it worse trying to make it better.
This was just an idea I had and was curious what others thought. I had
heard of adding "hop tea" to the keg to bitter up a beer, so I thought why
couldn't the opposite be done? I've brewed the recipe before and it came out fine
so I know it was a procedural problem and not recipe related.
I am going to bring a few bottles to the club meeting tonight and get some other


Will you be fermenting in the keg?  How do you plan to deal with the trub/yeast and the excess CO2?  Do you even have enough headspace to add a couple pints or quarts of beer to the keg?

Steeping grains--since you say your beer is thin/watery, if you go this route, you ought to keep the total amt of steeping water to a minimum (keeps pH from rising, and keeps the wort thick, i.e., high OG).  Adding dextrin malt help enhance the body of your beer, too (and you'd be able to use less water than the steeping grains approach).
I would go no higher than 170 F with your sparge water temps to avoid tannin extraction (controversial--some say pH is more of an issue--brought on by using too much hot sparge water).

The beer is already kegged and carbonated. Going to the homebrew shop one day this week maybe
I'll try adding the malto-dextrin powder. Right now it's drinkable,imagine a beer brewed with light dme and no specialty malts that's what I would say it reminds me of.
I don't want to make it worse trying to make it better.
Thanks for the input.


I brewed a batch of pale ale, the beer is kind of thin
and is lacking in maltiness to counter the hops.
I believe it's because I sparged too fast under shot my
gravity and added DME to adjust.
I know the best idea would to either let it sit a while and hope
time will improve it or too brew another batch and then blend
but I had a thought
could I steep some crystal 80
at around 170f,  boil it,chill, and add the "extract" to the keg
Is this a totally bad idea?
or might it actually work?

Beer Recipes / Re: three differant base malts what can I brew?
« on: May 09, 2010, 07:47:25 AM »
how does this look?

Batch Size: 5.500 gal
Boil Size: 6.394 gal
Boil Time: 0.000 s
Efficiency: 70%
OG: 1.054
FG: 1.016
ABV: 5.0%
Bitterness: 46.9 IBUs (Rager)
Color: 11 SRM (Daniels)

                       Name  Type    Amount Mashed Late Yield Color
       Pale Malt (2 Row) UK Grain  3.000 lb    Yes   No   78%   3 L
        Pilsner (2 Row) Ger Grain  3.000 lb    Yes   No   81%   2 L
                      abbey Grain  3.000 lb    Yes   No   79%   2 L
         Cara-Pils/Dextrine Grain  8.000 oz    Yes   No   72%   2 L
 Caramel/Crystal Malt - 80L Grain  8.000 oz    Yes   No   74%  80 L
          Cane (Beet) Sugar Sugar 16.000 oz     No   No  100%   0 L

    Name Alpha   Amount     Use       Time  IBU
  Magnum 13.5% 0.500 oz    Boil   1.000 hr 28.3
 Cascade  6.0% 1.000 oz    Boil 30.000 min 14.0
 Cascade  6.0% 1.000 oz    Boil  5.000 min  4.6
 Cascade  6.0% 1.000 oz Dry Hop    0.000 s  0.0

                   Name Type   Form    Amount   Stage
 Wyeast - Whitbread Ale  Ale Liquid 0.528 cup Primary

Beer Recipes / three differant base malts what can I brew?
« on: May 04, 2010, 07:24:02 AM »
I went to the Big Brew @ Iron Hill in Maple Shade NJ. (had a great time by the way)
Thanks to the Barley Legal Home Brewers
who sponsored the event I came home with:

3 lbs 2 row
3 lbs abbey malt
3 lbs pilsner malt
1 lb cara-pils
1 lb crystal 80L
also some cascade and magnum hops.

I am wondering what kind of beer I could make using these ingredients?
I am not to concerned about brewing "to style" just want something tasty.
I was thinking maybe some sort of amber?
I am not sure if mixing the three different base malts is a good idea.
Any ideas would be appreciated.

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