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Topics - Jeff M

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Ingredients / Briess Gluten Free Liquid Malts
« on: May 27, 2014, 02:10:18 PM »
So im designing a bunch of Gluten Free(GF) ales for the use of the HBS i work at.  Does anyone have any experience with either of Briess's GF Liquid Malt Extracts?  They have White Sorghum and Brown Rice.

Im thinking, from Briess's website descriptions, that the Sorghum Syrup will be the best malt alternative while the Brown rice will add sugars and very little flavor.  Does anyone have any experience with these syrups that could weigh in?


Hi there,

So im looking for some advice on how to paint a pre-powdercoated enclosure.  I have a TEB setup that i just finished cutting the holes in, and in doing so caused some damage.  There are a few decent scratches and scrapes on it so id like to give it a new coat of paint.  IF anyone has any advice id love to hear it, id rather not paint this thing incorrectly and then have the paint peeling off once i get everything installed.

Points of consideration.

Do i need to wash it? i had to use a good amount of cutting oil at times, and im sure there is a residue?

Paint prep?  Do i need to sand it down, fill int he scratches or will a decent paint fill them in?

Primer?  Do i need to prime it if its been powder coated?

Is it even possible for paint to adhere to powder coats?

I was thinking of a good automotive spray would be the way to go.  Other opinions are welcome.


Equipment and Software / Looking for electronics help
« on: April 14, 2014, 12:04:35 AM »
So i bought an incubator online for cheap cash.  After cleaning it up and checking it out the only thing i cant fix is the LED indicator.  Its not very important but considering it should be a cheap fix why not.

The guts of the incubator

The Dead LED in question.

I dont see any marking on the LED or resistor.  Can anyone guide me through figuring out correct replacements?  The incubator has the following info on the back.   120 volts .2 Ampts 24 watts 50/60 Hz and 1 Phase.


Hi There,

So im currently research Yeast ranching and gathering equipment.  IVe been doing a lot of research and there seems to be a lot of conflicting information about how many times you should step up from a plate to a viable pitch, and at what volumes.

Lets assume its a 5G batch of 1.06 Beer.  Mrmalty at the default thickness/trub settings suggests a pitch of 107ML of Slurry.  Without Rinsing and cell counting we are making a big leap, but its theoretical after all.

Braukaiser suggests the following typical steps
10 ml / 22 C / 2 days    80 ml / 22 C / 2 days    300 ml / 10 C / 3 days 2000 ml / 10 C / 4 days    70 ml sediment

The Maltose Falcons website had a wonderful writeup from MB Raines-Casselman, Ph.D.  Doctor Raines-Casselman Suggestions that a 100-Fold system seems reasonable but most brewing colleges advocate 8-10-Fold systems with as small as a 4-Fold System
  4-Fold  10ML ----  40ML ---- 160ML ---- 640ML  -----  2560ML
  8-Fold  10ML ----  80ML ---- 640ML ---- 2560ML
 10-Fold 10ML ---- 100ML ---- 1000ML ----
100-Fold 10ML ---- 1000ML

Each step up assumes a 1-3 day propagation time.  Doctor Raines-Casselman suggests that a 100 Fold system is used initially at most breweries, but they go to smaller Folds as the yeast pitch becomes larger so something like
10ML ---- 1000ML ---- 8L ---- 32L ---- 120L

Chris White and Jamil Zainasheff Recommend the first step from a slant/plate to be a 30ml-50ml vial with a 1.020 Medium but does not go farther to suggest the next step.

Wyeast suggestions for larger fermentation's to use a 10-Fold system assuming you start with a large pitch bought from a Lab.  Something like 2L of slurry into 2 BBLs of Wort, into which you will add an additional 18 BBls of wort once 50-75% of the OG has dropped.

Obviously, there are a lot of Factors that play into this scheme, but im looking for tried and true suggestions from peoples experience.  I cant count cells yet and im trying to get a handle on processes.  Ill be plating Conan onto a plate soon to isolate it and id like to have a clue on how to move forward after the initial 10-30ml step.


Hop Growing / Recommended Hop growing medium
« on: April 07, 2014, 11:16:37 PM »
SO we just built our hop beds.  They are 1 foot raised beds out of landscaping timbers and i am trying to figure out what to fill them with.  We where thinking about a blend of peat moss and organic compost with some vermiculite for drainage.  Anyone wiht experience that could weigh in would be great.  Also looking for a good fertilized suggestion.  Ive seen people mention a fish based fertilizer, but a brand and what to look for ( #-#-# suggestions) would be great.


Extract/Partial Mash Brewing / an American SMaSH Series of Pale Ales
« on: February 28, 2014, 01:40:29 AM »
Hi All

Looking for some Input.  ID like to make a series of Smash Pale ales.  The first series im thinking of doing is all american based hop varietals.  Obviously i can figure out which hops id like to highlight a beer at a time but my question is Malt.  Has anyone done something like this before and prefer a particular malt over another?  Since its smash there will obviously be no additional grains, just the DME/LME used as a base that will be the same for ever beer.

Heres what im thinking

1.050 Worth of sparkling amber
40 Ibus worth of hop additions
Bittering Charge at 60
Irish moss at 15
Flavor Charge at 10
Dry hop for a week
Yeast US05/WLP001/Wyeast1056
2 Volumes of Co2 in Dextrose
Should finish around 1.012 so it will be a ~5% Beer.

General Homebrew Discussion / Adding gelatin to an oaked beer
« on: February 20, 2014, 05:12:05 PM »
So im trying to figure out when i should add gelatin to a stout in secondary that has oak chips and vanilla beans in it.  Id like to add it today with all the stuff in it so it clears out to bottle on saturday.  Anyone have any recommendations for or against this plan?  Cold Crashing is not an option atm.

General Homebrew Discussion / When to correctly add gelatin to secondary!
« on: February 17, 2014, 02:04:52 PM »
So for the first time i used gelatin in one of my beers.  My buddy and I love Ipas so we brewed a DFH 90 AG clone cause it was in and out easy and i didnt have to think about anything when brewing, which is nice on occasion.  Brew day and primary went off without a hitch and we then dryhopped our beer. After dryhopping i informed my buddy i wanted to add finings, in this case gelatin, to get this beer as clear as possible.  Im wondering if we added the finings in the wrong order?  When tasting the prebottle sample it didnt have the aroma i was expecting after dryhopping.  Would it be more advisable to add the finings before we dryhop next time?  I would expect a lot more hop particulate in the beer this way so it wouldnt be as clear, but its an ipa after all.  The primary reason i wanted to add finings was to not get a metric ton of yeast at the bottom of the bottle conditioned beers.

Thoughts or suggestions would be great,

Ingredients / List of maltsters?
« on: February 08, 2014, 02:18:02 PM »
Id like to update my beersmith to include as many grains and maltsters as possible, has anyone come by a list of maltsters available in the USA by chance? Or know of a list already compiled with the pertinent info for each grain?


Yeast and Fermentation / Microscope for Yeast counting and propogation
« on: February 01, 2014, 09:38:58 PM »
Hi there,

Ive been reading the yeast booka nd would like to start Yeast counting and monitoring helath etc.  The Yeast book suggests a microscope and i was looking at 2 on amazon.


I was looking for feedback from any of you scientific types on pros and cons to each.  I like the look of the Trinocular Scope because you can hook it up to a monitor or TV.  If anyone has feedback or a better option for cheaper money then let me know:)


Equipment and Software / Kegerator Shank
« on: January 26, 2014, 07:37:43 PM »
So my buddy and i inherited a unknown brand kegerator.  im trying to convert it into easier to find fittings and am having an issue identifying the parts that attach the hose to the shank.

Photo of the backend of the shank

Photo of the barb assembly  SS barb elbow, Copper Fitting(1/4 i think) and some sort of nylon washer?

If anyone has links to where i could find these fittings or even just names to what they are that would be great

Yeast and Fermentation / White labs vial production date?
« on: January 26, 2014, 01:20:47 AM »

how do i determine the production date for a vial of white labs?  The experiation date on this parituclate vial is 5/14/14


Ingredients / Grain Chart
« on: January 12, 2014, 09:58:41 PM »
Found this nifty little chart that gives good info on types of grain.

I believe its an old BYO article.


Beer Recipes / Recipe: Chocolate Cherry Cream Stout
« on: January 12, 2014, 08:32:58 PM »
Hey Guys,

So ive been messing around with recipe creation lately and one of the concepts i wanted to try was a Chocolate Cherry Cream Stout.  I envision the taste to be much like a Cherry Cordial such as  I havent made plans to brew this yet but any sort of opinions would be welcome:)

Chocolate Cherry Cream Stout

Sweet Stout (13 B)

5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 41.5 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.3 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 8.3 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4 6.2 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 4.1 %
4.0 oz Roasted Barley (300.0 SRM) Grain 6 2.1 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 4.1 %
0.50 oz Magnum [14.50 %] - Boil 45.0 min Hop 8 20.3 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
0.50 oz Cascade [8.00 %] - Boil 15.0 min Hop 10 6.7 IBUs
1.00 Items Cocao Nibs (Boil 15.0 mins) Spice 11 -
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 ml] Yeast 12 -
3 lbs 0.8 oz Cherry Puree(Secondary) (6.0 SRM) Adjunct 13 25.3 %
2.00 Items Vanilla(Bean) (Secondary 7.0 days) Spice 14 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 27.0 IBUs
Est Color: 36.6 SRM

Ingredients / Vintners Harvest Purees
« on: January 10, 2014, 01:36:52 AM »
So id I am working on a Chocolate Cherry Cream Stout.  FOr some reason i got the thought of making a beer that tastes like those Cherry Cordial Candies that people eat during the holidays.  Dont ask me why, i just started thinking about it and said screw it, ill give it a go.  Ive got a basic grain bill setup in Beersmith2 but im trying to work out about how much sugar a can of puree is going to add.  My thought is to add it to primary right when i drop the yeast.  One of the national homebrew chains had the brix being between 20-26.  Do you think this is per can or per lb?

If its per LB thats about 26 Gravity points per lb, which seems more realistic to me then 96 points per lb.

Thoughts or personal experiences?

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