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Messages - dzlater

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General Homebrew Discussion / Re: deal of the day
« on: December 09, 2014, 06:04:16 AM »
The kit I started with was
fermenting bucket with lid and airlock
bottling bucket (might have included a bottling wand)
racking cane and tubing
capper and caps

What I had been doing is using the immersion chiller till it hit it's limit, usually around 80. Then I would put the kettle in an ice bath and give it an occaisional stir. This worked well till I got a new kettle that doesn't fit in the cooler I use for the ice bath. With the cooler winter weather it doesn't matter but in the spring I am planning on switching to the pond pump with ice water method.

Yeast and Fermentation / Re: Danstar Windsor
« on: December 03, 2014, 03:18:06 PM »
I just used Windsor for the first time last month to make Pete's Wicked Ale (the real recipe).  Gravity went from 1.054 to 1.021 in 48 hours -- no exaggeration.  This is a VERY fast fermenting yeast, and very flocculant.  And while the gravity seems very high for an ale, it tastes medium bodied and not at all thick/full.  Just a very easy drinking, relatively low ABV beer.  I really like it.  It's great where you want to brew a session ale with lots of flavor.  I'll be using it again.

I've used it twice and both time it took several weeks for the yeast to fall out.
I like it better then S04 and do plan on using it again but I will definetly fine with geletin in the future.

Equipment and Software / Re: Weldless valve for kettle
« on: November 09, 2014, 04:47:43 AM »
Slightly off topic. But I have been wondering if I can put a weldless valve on my aluminium kettle?

General Homebrew Discussion / Re: CAMRA homebrew book
« on: October 18, 2014, 04:41:32 AM »
I've brewed a few recipes from that book.
As others have said the recipes are a bit vague in regards to yeast and crystal malts. But if you search around on the internet you can sometimes find more specific info. Since I've never had any of the commercial examples of the recipes I brewed I can't say how accurate they are. I would say that every recipe that I've done from the book made a tasty beer.

Beer Recipes / Re: American Mild
« on: September 26, 2014, 09:23:36 AM »
I'm hoping to find the time to brew this weekend.
Here is what I have planned, so far.
The recipe is based off of Denny's Noti Brown recipe. I scaled down the grain bill and the IBU's and switched up hops to what I have on hand.
Any thoughts?

NJ mild - Mild
Batch Size: 6.000 gal
Boil Size: 7.500 gal
Boil Time: 90.000 min
Efficiency: 80%
OG: 1.039
FG: 1.011
ABV: 3.6%
Bitterness: 22.8 IBUs (Tinseth)
Color: 17 SRM (Mosher)

                       Name  Type    Amount Mashed Late Yield Color
       Pale Malt (2 Row) US Grain  5.500 lb    Yes   No   79%   2 L
 Caramel/Crystal Malt - 60L Grain  1.500 lb    Yes   No   74%  60 L
                Munich Malt Grain 12.000 oz    Yes   No   80%   9 L
        Chocolate Malt (US) Grain  6.000 oz    Yes   No   60% 350 L
Total grain: 8.125 lb

       Name Alpha   Amount  Use       Time   Form IBU
 Cluster  8.1% 0.300 oz Boil 90.000 min Pellet 8.6
 Willamette  5.0% 0.250 oz Boil 45.000 min Pellet 3.8
 Willamette  5.0% 0.500 oz Boil 30.000 min Pellet 6.3
 Willamette  5.0% 0.500 oz Boil 15.000 min Pellet 4.1
 Target  8.9% 0.300 oz Boil    0.000 s Pellet 0.0

   Name Type Form   Amount   Stage
 bry-97  Ale  Dry 0.388 oz Primary

               Name     Type    Amount      Temp    Target       Time
         Conversion Infusion 4.063 gal 166.061 F 156.000 F 60.000 min
 Final Batch Sparge Infusion 4.494 gal 175.616 F 165.200 F 15.000 min

All Grain Brewing / Re: creating crystal malt at home
« on: September 21, 2014, 06:21:19 AM »
I did it once a couple of years ago.
If I remember correctly the beer was pretty good.
I used the method described here.
If you have the time and the patience it might be worth it.

General Homebrew Discussion / Re: need advise on grains
« on: September 06, 2014, 03:29:56 PM »
Maybe I'm crazy, but I would think one would substitute amber malt for amber malt extract. Maybe not 100% but some ratio of pale ale malt and amber depending on what your going for?

Beer Recipes / Re: American Mild
« on: August 24, 2014, 01:36:47 PM »
Some thoughts on session beers I have made and looking at Ron Pattinson's book of recipes, I will through this out.

Torrified what will help a little, but not American.
Flaked maize has been in many session beers I make.
Invert sugar has higher sugars, and seems to give a nice flavor and fullness to the beer if the toffee flavors are not overboard.

Most British session beers are in the 149 to 152F range in the mash, but that is for the British Pale ale Malts. The hotter NA malts may work fine at 158-160 and give the desired results.

Thanks for the tips, Jeff.  Isn't using maize or sugar counter to the body that I'm trying so hard to produce?  Maybe I'm going in the wrong direction?  Although I haven't had a lot of milds, many of them seem to be very thin bodied.  I always considered that a flaw.  Am I wrong in that?  I have tried using some candi syrup in a low ABV beer, but other than some flavor from it, I wasn't too thrilled at what it did to the body.

I appreciate your suggestions!

This is something I've been wondering about myself. It seems most recipes I've see for British beers that are written by Brits call for relativly low to middle of the road mash temps. While recipes from US homebrewers seem to go with the upper range.
 I have a book Brew Your Own British Real Ale, by Graham Wheeler. All the mild recipes have a mash temp of 153 and the bitters are all mashed at 151. Many of the recipes also include sugar.
 Of course this could just be a fault with book, but I'm not so sure. It seems to well regarded on the Brit homebrew forums.

Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: August 23, 2014, 07:06:28 AM »
I used the Newcastle yeast in a mild.
OG was 1.040 finished at 1.010. 75% attenuation.
The beer turned out really well.
I'd would use again.
I also did a bitter with the Burton yeast.
THis one is still in the fermenter. After a week it went from 1.046 to 1.015.
Not great attenuation but not terrible either, 67% attenuation.
The sample tasted fine, definitly got some English type esters going on.
It wasn't any more cloudy then any other yeast I have used.
I'm going to let that one sit for a while at 70, to see if it drops a few more points by next weekend.

All Grain Brewing / Re: About to destroy my immersion chiller...
« on: August 01, 2014, 02:55:09 AM »
My method has been to use the immersion chiller till it gets to the point where it won't go any lower usually around 80. Then put the kettle in a cooler of ice water and stir. My new kettle doesn't fit in the cooler so I have been using the chiller, transfer to the fermentor and then put the fermentor in the ice bath.
I've been thinking of going the pond pump route, then I could also put a valve on the kettle. In the winter the IC does fine by itself.

General Homebrew Discussion / Re: Water
« on: July 28, 2014, 03:17:24 AM »
I carbon filter my tap water and brew away.
Sometimes I toss a bit of gypsum into the boil kettle.
If I understood water chemistry better I might do more.
I don't want to be the guy who posts, " I got my water tested, what do I do now?"

Equipment and Software / Re: Cheap Temperature Control
« on: July 12, 2014, 05:52:14 AM »
That's exactly what I've been doing for years.
I set my kettle in the same cooler with an ice bath in the summer when the chiller refuses to chill below 80 degrees.

Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: May 26, 2014, 11:50:24 AM »
Bramling Cross works real well in stouts,and porters .

Sent from my RM-845_nam_vzw_100 using Tapatalk

General Homebrew Discussion / Re: Lagering in a keg on it's side?
« on: May 25, 2014, 04:45:12 AM »
I've done it with every lager I've made for the last 10 years.  No problem.
After it's done lagering do you just stand the keg up, let it set for a while and start serving?
Or do you transfer to another keg before setting the lagering keg upright?

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