Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dzlater

Pages: 1 2 3 [4] 5 6 ... 34
46
Yeast and Fermentation / Re: Danstar Windsor
« on: April 16, 2016, 09:20:07 AM »
Last Sunday I brewed the Oat Malt AK Mild from here http://www.experimentalbrew.com/content/session-beer-day-recipe-bonanza-14-recipes-you-brew
I pitched about a cup and half of Windsor I collected from an ESB, that was maybe in the fridge for three weeks+/-?
My og was 1.039.Fermented at 64f.
Took a reading today it's at 1.013. 68% attenuation.
Sample tasted good, smelled a bit like sulpher.
I might let it warm up for a few days or I might just start chilling it, haven't decided yet. I plan was to bring this to big brew day so I might try and stall on kegging it, just so I don't drink it all before then.
I do think this is going to be a tasty beer.


47
Beer Recipes / Re: Introductory English Ales
« on: March 25, 2016, 03:39:08 PM »
A while ago I made a spreadsheet of the recipes for my favourite English bitters from CAMRA's Brew Your Own Real Ale by Graham Wheeler. The averages worked out like this:

Pale malt 94%
Crystal malt 5%
Black malt 1%

Ordinary crystal malt in the UK is 135 EBC, which is about 68 Lovibond. The water should have high mineral levels, sulphate 200-400 ppm is fine. 30-40 IBUs. A fairly expressive yeast and English hops. I think it's OK to use American hops too but in modest amounts and no need to dry hop.

I thought of doing the same thing with BYORA, but never got around to it.

48
All Grain Brewing / Re: Vienna Malt
« on: March 17, 2016, 05:42:10 AM »
I did a Irish Red with Vienna as the base. It was pretty good.
If I do it again though I would probably cut it with some pale ale malt.

50
General Homebrew Discussion / Re: Stuck Airlock
« on: January 09, 2016, 04:05:17 PM »
Why don't you just leave it till after you bottle/keg the beer?
I sometimes just stick a cotton ball in the airlock to act as a filter.

51
General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 02, 2016, 08:51:16 AM »
A minor mishap. I just bought one of those paint stirrers you put on a drill to aerate my wort.
It worked well but fell off the drill into the fermentor. I just left it in there to ferment along with the beer.

52
I've had success using an overnight soak of Mark's (S. cerevisiae) solution of 1 oz bleach and 1 oz vinegar in 5 gallons of water. Works like a charm. Be careful to add the bleach and vinegar (separately) to the water.
I wonder if this will get the pickle smell out of a Firehouse Subs pickle bucket?  Firehouse sell the empty buckets for $2 or $3.  I was going to buy a couple to store grain in.  But I think I'm better off with a Homer bucket from Home Depot.

I get empty frosting buckets for free from the bakery at the grocery store.

53
Beer Recipes / Recipe says "cold steep for 2 hours"?
« on: November 14, 2015, 06:26:03 AM »
I want to brew this recipe
http://wiki.homebrewersassociation.org/InvisibleKittySessionRyeStout

In the directions it says this:

Cold steep dark grains in 8 liters of room temp water for 2 hours during setup, mash, and lauter
Mash in the rest of the grain with 27 liters water at 75*C for a target mash temp of 69*C.
Hold for 45 minutes.
Sparge with 20L at 93*C.


I have a few questions

What I have read says when you cold steep it is done for 24 hours, not 2?
I have also read there is no need to cold steep the carafa II since it is already debittered?

If I do cold steep at what point would I add it to the boil? The recipe doesn't say.

54
Yeast and Fermentation / Re: New starter procedure trial
« on: October 19, 2015, 03:13:18 AM »
1 quart, 100 grams DME, gallon jug, og of beer was 1.045.
I didn't use any pitching rate calculator.

What is your beers target gravity?

I guess somewhere between 1.013 and 1.010?         

Sorry - what is your beers starting target gravity?

55
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 03:48:59 PM »

         
==
You are a better man than me.  I want to use domestic malt, but I cannot stand Briess malt.  Rahr was better than Briess, but it was also too bland for me.
[/quote]

   Actually I have no idea what brand malt I used. The home brew store doesn't label the grain bins with the malting company and I forgot to ask. The "Briess in the recipe is just what came up in Beersmith.
I don't have a lot of experiance with the differances between various maltsters.  I'm not sure I could tell the differance unless I had the same recipe side by side.
I never brewed a recipe with say Briess malt and then brewed again using a different brand so I could compare them.
    And that was a quart starter maybe a bit more. I added maybe an extra cup or so to account for boil off maybe it didn't boil off as much as I thought,


56
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 01:26:07 PM »
1 quart, 100 grams DME, gallon jug, og of beer was 1.045.
I didn't use any pitching rate calculator.

What is your beers target gravity?

I guess somewhere between 1.013 and 1.010?
The yeast website says "Attenuation 69-74%"
I mashed at 154.
Pitched yeast at 68.
And put in a 66 water bath.
Here is the whole recipe

Recipe Specifications
--------------------------
Boil Size: 7.24 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.044 SG
Estimated Color: 10.6 SRM
Estimated IBU: 21.3 IBUs
Brewhouse Efficiency: 95.00 %
Est Mash Efficiency: 95.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs                 Vienna Malt (Briess) (3.5 SRM)           Grain         1        88.9 %       
8.0 oz                Carapils (Briess) (1.5 SRM)              Grain         2        6.3 %         
4.0 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        3.2 %         
2.0 oz                Roasted Barley (Simpsons) (550.0 SRM)    Grain         4        1.6 %         
0.5 oz                Target [11.00 %] - Boil 40.0 min         Hop           5        17.2 IBUs     
1.0 oz                East Kent Goldings (EKG) [5.00 %] - Boil Hop           6        4.1 IBUs     
1.0 pkg               Irish Ale Yeast (White Labs #WLP004)     Yeast         7        -             







57
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 10:15:11 AM »
1 quart, 100 grams DME, gallon jug, og of beer was 1.045.
I didn't use any pitching rate calculator.

58
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 09:56:11 AM »
Gave this a try today with a two month old pure pitch pouch of White Labs Irish Ale yeast. I made the starter last night at 9:00 pm pitched into the fermenter today at 12:00 noon. One thing to rember if you are going to do this is to leave some extra room in the fermenter for the starter, I think I'm going to need a blowoff tube.

This is the starter when I pitched the yeast.


This is the starter before pitching.


Here is the fermenter.



59
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: October 16, 2015, 03:39:21 AM »
.............. If using dry Bry 97, it is important to pitch at least 1 gram per liter (i.e., two packages in a 5-gallon batch).

I usde this yeast quite often and am wondering why two packets?

60
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 02:05:01 PM »
  Reading about the "shaken not stirred" method made me recall this.
When I first started using liquid yeast, I made  a quart starter in a gallon jug in the morning before I started brewing.  No stir plate I would just give it a real good shake every chance I had.
  If I remember right it was an Irish Red probably around 1.050.That beer was the fastest starting most vigorous ferment I have ever had. I remember looking at about an hour or so after I pitched and the airlock was already bubbling.
     Then I read about cell counts and stir plates and pitcing rate calculators.
And even though it worked well for me,I started to do things the "right" way.
 At the time I didn't have the confidance in my brewing to trust my own methods.

Pages: 1 2 3 [4] 5 6 ... 34