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Messages - Jeff M

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That makes a certain amount of sense Jim since 2 lbs of dme in a gallon of water will make a little over a gallon of 1.070ish wort.  I had assumed about 10lbs per G and another 100lb for the conical.

The coldroom floor will be built out of 2x4 and plywood since the concrete slab it will be built on is not insulated.  The conical has 3 legs(maybe 4) and has a diameter of 20 inches.  So it sounds like i need to use 5/8ths plywood and probably 15inch spaced studs to ensure an even load.  Even with that ill probably put a 2x2 square of plywood under each conical just to make sure nothing happens.  Probably over engineered, but id rather not have a catastrophic failure with 30G of labor and love inside.


General Homebrew Discussion / HOw much does a gallon of wort weigh?
« on: June 14, 2014, 12:56:41 PM »
Anyone out there have a formula to estimate how much a gallon of wort weights?  I understand it will vary depending on density of sugars per gallon.  Id like a base line of 1.060 but can always scale it up with the formula.

People may wonder why i need to know how much a gallon of wort weighs.  Im building a coldroom for the 1BBL fermenter i have coming from Bru-gear.  Id like it to not break the floor of the cold room when filled with 31 gallons of 1.095 beer.


HI there,

In a few weeks i will have my new system up and running(pics when finished of everything) and id like to use the Hoprocket as a filter.  While sometimes it will be filled with hops as a filter media, other times id like to use a non-hop Filter Material.  I was thinking about using SS Scrubies like used to wash dishes, but was hoping for some Input from people who have tried this first hand.

Scruby Sample

Any other ideas would be great.

Equipment and Software / Re: Speidel Fermenter
« on: June 05, 2014, 01:59:00 AM »
If spiedel treats them like most conical companies treat their products, it may not include the 20% headspace that a batch that size would require, so if a 30L is meant to ferment 30L, then its 36-40L fermenter.


Equipment and Software / Re: Speidel Fermenter
« on: June 04, 2014, 11:35:50 AM »
Looks like a 14 cf. I'm really happy with mine. The extra space comes in very handy.

+1. I love my 14CF.  I can fit 8 kegs and a bunch of commerical beer in there no problem. 

If you are going to be racking to serving kegs under pressure, there is some good info Dean Palmer's site:

Thanks for the link! Seeing that I generally brew 1/2 batches I was thinking that a 5-gallon corny keg would make for a great primary fermenter. This way I could brew my lagers under pressure, too.

Man, I don't even have beer in my kegs yet, but the money sink keeps opening wider. Could be worse things to spend my money on, I guess. At least it's not meth...
are you SURE it isnt meth?

Ingredients / Re: Briess Gluten Free Liquid Malts
« on: May 28, 2014, 04:48:50 PM »
Thanks Denny!  Ill have to check out their site.  we where talking about roasting coffee and coca nibs for color as well as different candi syrups and even molasses.  I was thinking of nuts but i dont have any experience in that area so it would require some experimenting.  I would think a healthy dose of nut oil in a GF beer would cause some head retention issues, no?


Ingredients / Re: Briess Gluten Free Liquid Malts
« on: May 28, 2014, 04:02:29 PM »
Having no medical knowledge I am not going to say this is totally safe, but the clarity ferm certainly seems to make a celiac safe beer. the final produce passes all the tests used to ensure 'gluten free' in other products and it is used to make approved beers in Europe and Canada. It has not passed final approval to put it on labels here in the states though.

I have used it to make gluten reduced beers for celiac friends and they have not reported any problems from it. The Omission brand beer is also made with this and has been well received by the celiac community as well.

Just a thought.


Ive been looking at the clarity ferm with interest, but the problem becomes that we are marketing this to people with a gluten issue. since clarity ferm hasnt been approved by the many different USA based organizations, it could cause blow back.  Unfortunately it just seems easier to stick with ingrediants that all say gluten free on the branded packaging, which means sticking with sorghum.

I am going to try brewing a batch with clarity ferm for a few sensitive friends and see how they do, but the recipes will not be for sale.


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?


The Pub / Re: Sake anyone?
« on: May 26, 2014, 04:03:01 PM »
I would also try to make sake.  I got a book off amazopn but i have yet to read it.

Morebeer has pre-inoculated sake rice kits for about 20 dollars.

Probably a good way to make some reasonable sake.


Equipment and Software / Re: window AC for cold room
« on: May 26, 2014, 02:30:39 PM »
You should be able to set the AC as cold as it can be set and attach it to a Johnson/Ranco controller.  The controller will then get it as cold as it can i believe.  Otherwise you can set it to the temp you are looking for via the controller.

Beer Recipes / Re: Heady Topper
« on: May 26, 2014, 02:16:47 PM »
Hop Extract gives a nice smooth bitterness without the sideeffect of green flavors at this amounts.  Id suggest using the extract.  You can buy a 100g tin at Yakima for 20 bucks, and buy some Leur Lock syringes and make about 20 hopshots yourself for a fraction of the price.  There are quite a few hard to find beers that use the hopshots, including both Pliny Recipes.


Beer Recipes / Re: Heady Topper
« on: May 24, 2014, 12:18:00 AM »

Here is a link for a pretty good version of Heady Topper IMO.

The Owner of the Alchemist has stated that he no longer uses wheat in his recipe. The biggest key to heady is Conan.  Id suggest ordering a few Vials from  Conan is a noteriously fickle yeast, so id suggest starting fermentation in the 66F range and raising it up to 72F after 2-3 days.

Good Luck!

Other Fermentables / Re: First wine try
« on: May 19, 2014, 07:12:55 PM »
Red Wines and white wines are pretty different animals.  White wine is pretty straightforward compared to Red wine.

Things you will need
Wine acidity test kit
Potassium Metabisulfate(preservative, Usually protects against oxidization and inhibits yeast for short period)
Sodium Metabisulfate(sterilizing agent when transferring and racking.  )
Potassium Sorbate(Aggressive preservative that inhibits yeast for long term)
Wine Degasser

Lalvin makes a few different types of yeast for white wines, do your research and pick one.  Also decide on if you want to backsweeten or not depending on how dry the yeast will get your wine.  Muscat tends to be backsweetened and some yeast strains supposedly help with that, but i dont buy it considering fructose tends to be 100% fermentable.

Good luck!

Other Fermentables / Re: aging mead
« on: May 19, 2014, 06:57:39 PM »
I wonder if pitching High Tolerance Distillers yeast is an option?  I understand these kind of yeasts dont usually taste as good as brewers yeast, but the lions share of the fermentation is done.

Anyone with any info?


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