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Messages - dzlater

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San Diego Dark Session Ale
Cleaned the gutters during the mash.
Eating lunch now during the boil.
If I don't like this beer, I think I am going to give up on brewing milds.

All Grain Brewing / Re: First all grain brew day
« on: June 25, 2016, 05:09:07 AM »
Good luck and have fun.

Beer Recipes / Re: issue with Summertime Ginger Ale for Big Brew 2016
« on: June 12, 2016, 06:06:01 AM »
I did the extract version.
I think it finished at around 1.008?

The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 04, 2016, 05:16:39 AM »
Ry Cooder
JJ Cale
Dave Lindley
Roy Buchanan

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 03, 2016, 10:44:51 AM »
Sorry I didn't read that.
Now I get get it.

Isn't that exactly what they are doing here?
Did you see the post earlier in the thread about Pabst losing their ability to contract brew with MillerCoors?

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 03, 2016, 03:24:26 AM »
Maybe Pabst should actually brew beer...
Novel idea :)

Isn't that exactly what they are doing here?

Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 02, 2016, 04:12:25 PM »
I had some of this a couple of weeks ago and thought it was good.
I'll buy it again.

Yeast and Fermentation / Repitching yeast from ginger beer?
« on: May 10, 2016, 02:34:34 PM »
I brewed the AHA big brew ginger beer recipe.
It has two ounces of ginger added to the boil.
And two ounces in the fermentor.
If I rack the beer to secondary before adding the ginger, can I resuse the slurry from the primary or it will it make the new beer taste like ginger?

Zymurgy / Re: May/June print edition shipping issues
« on: May 06, 2016, 03:01:12 AM »
I'm in NJ and I still haven't recieved mine.

All Grain Brewing / Re: New to all grain
« on: May 06, 2016, 02:56:31 AM »
   If I was making a three tier system I would start with my fermentor on the ground and work my up, boil kettle, mash tun, hot liqour tank. That way everything would be as low as possible.
   As far as using a cooler for a HLT I don't know why you couldn't use it. Me personally would not want the hassel of heating the sparge water and then figuring out how to get it into the HLT cooler. If I have to manually transfer I migh as well just batch sparge and dump it into the mash tun. (Which is what I do.) If you plan on using a pump that changes things.
   I'll let some one else give advice about the sparging because like I said I batch sparge.

General Homebrew Discussion / Re: Ridiculous recipes on AHA
« on: May 02, 2016, 03:54:10 PM »
Recipes like that drive me nuts. But even if it just gave %'s, you would still most likely have to round the amounts once you adjusted them for your efficiency.

Equipment and Software / Re: Brewing Software - Recommendations?
« on: April 24, 2016, 05:39:40 AM »
   When I started doing all grain I bought Designing Great Beers, and made a bunch of recipes using the formulas. I also put stored many of the equations in a programable calculator. So I have a good idea of what's going on when I use the brewing software.
  I tried quite a few and settled on Beersmith. For me it's just the easiest. I don't like it that there is no way to just input mash efficiency. I also don't use all the different mash profiles, I just have one I use for every recipe and change the water to grist ratios and mash temps in each individual recipe. I batch sparge but just leave the sparge settings to continious sparge, because the software kept giving me directions like this  "◯ Batch sparge with 3 steps (0.12gal, 3.16gal, 0.91gal) of 168.0 F water".
  On brew day I write the recipe into a note book, and keep all my notes. I have three recipe folders in Beersmith, unbrewed, brewed, and a Tried and True.

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
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.

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.

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.

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