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Messages - dzlater

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Beer Recipes / Re: Flanders Red recipe ingredient question.
« on: December 22, 2010, 08:17:50 AM »
Thanks the recipe I have so far is

Pilsner or pale 6.75 lbs   62%
flaked corn 2 lbs  19%
vienna  1.375 lb   12%
caramunich 0.5 lb 4%
roast barley  2 oz  1% (Added at end of mash for color)
hops either kent goldings or hallertau @ 60 minutes for 10 ibu's

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
"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?

Equipment and Software / Re: fermentation chamber
« on: December 16, 2010, 08:44:20 AM »
I fill mine up with water to the level of the beer.
With the AC in the summer set at 70 and the heat in the winter set at 68 it holds
temps pretty stable. I cool the wort to around 68 and pitch the yeast. Set it the tub with water
in the low 60's. I just put a thermometer in the water bath and try and keep it around 64 for the first
couple days and then just let it free rise it never goes above 70.
I really don't have to futz with it to much.

Equipment and Software / Re: fermentation chamber
« on: December 16, 2010, 07:02:29 AM »
low tech

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: December 15, 2010, 05:09:07 AM »
I'd like to see an episode from the NHC.
I bet the AHA would get a membership boost out of that.

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: December 14, 2010, 09:23:43 AM »
To my surprise I am liking it more every episode.
At least the the brewing info is correct. Not detailed but correct.

A good kit should include yeast and priming sugar.

All Things Food / Re: Help me clone Hillshire Farms
« on: December 09, 2010, 04:45:16 AM »
Im very lucky the hood where I work is right next to Phillys Polish neighborhood. The best kielbasa in the world. I think their wedding kielbasa is about the same price as hillshire farms.  

It's the only kielbasa we eat.

General Homebrew Discussion / Re: Recipe software for MACs
« on: December 05, 2010, 05:08:08 AM »
I have been using BrewTarget.
It has been working well for me.

The Pub / Re: Problems with heights.....??
« on: December 04, 2010, 07:27:11 AM »

I kept waiting for him to stop climbing.
"from here it's only 60 more feet to the top"

Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: December 02, 2010, 05:34:04 PM »
I mashed at 154, 153, 154. However let me say that the accuracy of my thermometers may be suspect.
Checked my thermometers out today, they were dead on.

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.

Ingredients / Re: New bulk grain supplier
« on: November 30, 2010, 12:35:48 PM »
Free shipping, though, as I understand.  I'll be curious to see how things work out once they open.
If you click the "shipping" link it says shipping charges are based on weight

All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 30, 2010, 06:50:22 AM »
I think I figured out what they are trying to tell me.
10 lbs grain 10 gallon batch 1 quart per lb= 2.5 mash 8.8 sparge
This is the mistake they're making, in my opinion.  I recommend upping the qts/# with smaller grain bills.  Generally, I add enough water to the mash to get half my volume from first runnings after absorption.

For example, for 10# in a 10 gallon batch, assuming 1.2 gallons absorbed and 1 gallon boiled off:
6.7 gallons mash water, for 2.68 qt/#.
5.5. gallons sparge water.

If the 2.68 qt/# makes you nervous, then mash in with 5 gallons, for 2 qt/# and add the remaining 1.7 gallons as a mashout or to the sparge.
I agree.
I just threw those numbers out there to illustrate the point they were trying to make. I agree with adjusting the mash water grain ratio. I would rather up the mash water and do one batch sparge, then hold hard and fast to quarts per pound rule and do double sparge.
Nobody actually said to use those numbers.

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