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Messages - Jeff M

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76
All Grain Brewing / Re: First AG batch (and first post)
« on: February 08, 2014, 04:39:12 PM »
It's been in the primary exactly two weeks today, and I've just drawn off the first sample.  The FG is reading 1.012, a bit lower than the 1.016 specified in the recipe.  Next came the only part of this that's made me impatient: tasting the first warm, flat sample.

I gotta say, the first few sips seem about as perfect to me as my first girlfriend in high school.   The taste is very clean, the smell lightly fragrant.  If there are any off flavors, I can't perceive them.  My wife gave it the ultimate compliment, saying it was the best homebrew she'd tasted.  We get no "green" taste at all.

Trying to be a bit more objective and self critical, I'd say the body is thinner than I had been expecting.  I expected the 1450 to give a bit more substance and mouthfeel.  I'm no where near experienced enough to judge how this will change once it's been bottled and conditioned for a couple of weeks, nor to speculate how my mashing and sparging gaffs have affected what I have.  But I'm getting optimistic that what I have will end up being enjoyable.

So the plan is to wash bottles next Friday after work, bottle on Saturday, and then brew the very same recipe on Sunday.  I thought that suggestion made a lot of sense, both in the interest of calibrating my system and applying lessons learned. 

More when the first bottle gets opened...

Add more body forming malts or some flaked oats to give it a little more body next time. 1/2lb of any would probably do, just make sure you like its flavor contribution.

77
Going Pro / Re: First Trappist Brewery in the U.S.A.
« on: February 08, 2014, 02:01:22 PM »
IS a state border of consequence?  I thought it was just all about knowing where you get your ingrediants from and supporting local farmers;)

78
Going Pro / Re: First Trappist Brewery in the U.S.A.
« on: February 08, 2014, 11:46:07 AM »
It is very well done. I think they did a great job of sticking to the Trappist tradition but making it their own. It 6.6% abv. Some Trappist ales are in the double digits with abv.
Another very cool thing is the monks are growing experimental barley fields and sharing what they learn with local farmers so we will hopefully have a good supply of local grains. We already have a small local malter and some varieties of hops do well around here so hopefully this will eventually be an all local ingredient beer. I hope that trickles down to us homebrewers.

It already has:)  I used local hops in my last brew and as soon as i can get to Valley that next brew will be ALL local:D
Cant wait

79
Equipment and Software / Re: Stainless Steel Hop Flter
« on: February 08, 2014, 11:42:48 AM »
I want to buy something similar to this. I like that you could use it as a spider and also as a filter for the mash tun, as well as to filter the wort going in to the fermenter. BTW I love this SS dry hopper for the keg :

http://www.stainlessbrewing.com/Dry-Hopper-with-twist-cap_p_155.html

Buy Zachs spider, Its Awesome;)

80
Equipment and Software / Re: Stainless Steel Hop Flter
« on: February 08, 2014, 10:55:39 AM »
I just purchased one of these in 300 micron.  Anybody else tried one?  I'm hoping it will be an upgrade over my aging hop bags. 

I also plan to use it to filter wort on its way from the mash tun to the kettle (something I was previously using hop bags for).  They tended to catch a decent amount of fine grain particulate (even post-vorlauf).

 

I wonder if you should ask them what their welding material is.  Ive never seen those kind of heat discolorations on SS sanitary welds....

81
Ingredients / Re: List of maltsters?
« on: February 08, 2014, 10:41:08 AM »
Seems this may be a fools errand, not all maltsters post their typical analysis in an easy to find place with all the pertinent information.

82
General Homebrew Discussion / Re: Malt head?
« on: February 08, 2014, 09:45:34 AM »
I tend to drink beers seasonally.  Ipas are best enjoyed int he warmer months, stouts and malt forward rich beers int he cold months.  Thats just me of course:D

83
Ingredients / Re: List of maltsters?
« on: February 08, 2014, 08:36:32 AM »
Plump is kernel size.
Thru ? I think it might be what goes through a standard screen sieve.
FG = Fine Grind
CG = Course Grind
S/T = gives an indication of modification, that is fully modified. Soluble nitrogen/total nitrogen.

Remembered this, it might help.
http://morebeer.com/brewingtechniques/bmg/noonan.html

Awesome! Thanks Jeff!

84
Ingredients / Re: List of maltsters?
« on: February 08, 2014, 08:09:13 AM »
So Ive started with Briess and there website has a fair bit of info on it.  So much so that im not sure what all of it means!

Example
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_2RowBrewersMalt.pdf

If you look at that PDF under they typical analysis what do the following columns entail
Plump(does this confer to kernal size?)
Thru(is this a % that will go threw the mill because its to small?)
Extract FG, Dry Basis (obviously sugar yield, but how would i convert that to Gravity?)
Extract CG, Dry Basis(Converted gravity?  See FG notes)
S/T(?????)

Jeff

85
Ingredients / List of maltsters?
« on: February 08, 2014, 07:18:02 AM »
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?

Cheers,
Jeff

86
Going Pro / Re: First Trappist Brewery in the U.S.A.
« on: February 07, 2014, 06:49:14 PM »
Tried it last night at a local cafe.  It was a trappist Ale for sure;)

87
Equipment and Software / Re: Bru Gear - New Kettle/ Conical Manufacturer
« on: February 07, 2014, 07:06:06 AM »
Goal has been exceeded.  I spoke with Phil a few days ago and he said that his prices will be higher then the kickstarter prices, so if you are interested better get in on it now while its a deal:)

Jeff

88
Equipment and Software / Re: Bru Gear - New Kettle/ Conical Manufacturer
« on: February 06, 2014, 09:39:04 AM »
Man that is nice stuff! Very tempted to redo my brewery and go with an induction HERMS. Though I'm not sure if the induction element is included.

Phil is very quick at answering questions and is quite infromative.  Send him an email via his brugear website and he will contact you:)  His kickstarter is also very sensitve to feedback so hes been changing things to fit his customers needs etc.
Cheers,
Jeff

89
Yeast and Fermentation / Re: Yeast starter questions
« on: February 05, 2014, 08:13:16 PM »
Personally I would pitch the vial without a starter in that size batch of 1.050 beer, as long as it is relatively fresh. I'm sure others will disagree.

+1  Yeastcalulator.com suggests 89B cells at optimal pitch rate.  Assuming your vial is a week old or so you should be fine.  When i make starters i tend to let them sit on my stirplate for about 18 hours and then pitch them. I have yet to worry about cold crashing but that will start when my new setup is finished.

Cheers,
Jeff

90
Equipment and Software / Re: All Grain setup
« on: February 05, 2014, 08:00:44 PM »
Sorry to be pedantic but buying a premade item is less work than building one. Regardless of your hatchet abilities. ;-P


Sent from the future using Tapatalk

Building an item tends to be cheaper then buying a premade item;)  Most people tend to have more time than money if you look at it the right way!

/pedantic

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