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Messages - Wort-H.O.G.

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16
Ingredients / Re: Saaz or Hallertauer Mitt?
« on: August 27, 2015, 11:51:32 AM »
also like select spalt mixed with Hallertauer  and magnum. 40ish IBU for northern ger pils also.

17
Other Fermentables / Re: Cider spot on
« on: August 24, 2015, 01:31:49 PM »
So I had 4 qts apple and 1 qt cherry boiled down to roughly 2 qts .


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18
All Things Food / Re: Smokin time
« on: August 22, 2015, 04:41:33 PM »
I smoked a fatty tonight. 


nice ring. looks tasty  :P

19
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 21, 2015, 07:53:24 AM »
British Brewers under pitch by U.S. standards. They want the esters from some stress on the yeast. One vial will be fine.

+1 agreed with everyone;  i'm using one pouch no starter of pure pitch wlp002 in my eng pale ale, 1.052 OG.


20
Other Fermentables / Cider spot on
« on: August 21, 2015, 07:03:53 AM »
Very cool.  Do I detect a red tint in there?  Did you use red fleshed apples or black skinned apples, or add cherries?  Details -- we want details!!  :D

OG 1.066. that's 3/4 gallon tart cherry juice .  the 5 gal of apple juice is unfiltered press, with a variety of apples.  used cote des blancs at around 58-60F.   damn tasty even this early..cant wait to let it mature and crush later this fall.

This is what the finished product looks like ( previous batch)

21
Other Fermentables / Cider spot on
« on: August 21, 2015, 06:34:28 AM »
Grabbed a sample before I cold crash this one. Apple is best taste I've picked up on in my cider. I boiled a gallon down this time , cooled and added the concentrated juice in. Final PH 3.43.



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22
General Homebrew Discussion / Re: Calc help
« on: August 21, 2015, 05:38:14 AM »

It's called the rest of the known universe.

Well aren't you full of your European self

When I'm in a pub my friends always order an Egotripel for me  8)

 ;)

23
General Homebrew Discussion / Re: Calc help
« on: August 21, 2015, 05:27:31 AM »

It's called the rest of the known universe.

Well aren't you full of your European self


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24
Equipment and Software / Re: false bottom, bazooka, BIAB?
« on: August 21, 2015, 05:06:26 AM »
That's one of the best things about this hobby- getting to see the ingenuity .  Nicely done.


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25
Equipment and Software / false bottom, bazooka, BIAB?
« on: August 21, 2015, 04:16:32 AM »
Started braid and switched to copper manifold I made. Fun making it, few bucks in spare copper parts. Been great for my setup.



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I am curious... how many and what size holes are on the underside of the copper?  Or does it matter?

I have had slow flow/drain issues on my last two batches with my braid.  I haven't figured out exactly what I am doing wrong or changed, yet. I have done 12 or so batches without problems.  No crush changes.  It may be timing of my lifting of the tun on a 2x4 block to drain everything.  Any ideas are appreciated...

using a hacksaw, you make slices in bottom side about every 1/4". I switched over 4-years ago now and been happy with  my system. drain evenly, never clogs, no stuck sparge, and great efficiency at 85+ (good crush and batch sparge also contributes to this). 


26
Equipment and Software / Re: false bottom, bazooka, BIAB?
« on: August 20, 2015, 06:44:35 PM »
Started braid and switched to copper manifold I made. Fun making it, few bucks in spare copper parts. Been great for my setup.



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27
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 12:23:04 PM »
If there is 25g sucrose in 1oz of pure apple syrup, and I wanted to add enough to 5 gals of 1.000 cider to back sweeten to 1.008, what's the formula to figure this out?


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Man, this reminds me of my 5th grade math problems. 

"If Johnny is driving his car 45 mph in a NorthEast direction for 250 miles, and Debra drives her motorcycle at 60 mph in Southwest direction for 150 miles, what location will the two meet up for coffee?"

well starbucks on 41st street of course  ;D

28
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 12:01:16 PM »
so since this is volume (1/8 cup or 30ml) whats my formula?

(0.87 lb)*(454 g/lb)*(30 mL / 25 g) =  470 mL = 16 US fl oz

Flashbacks of my last college Chem class - nice conversions.   ;D

yeah sh*t hurts my brain.   :o   thank you for explaining Sean and Eric

29
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 10:32:42 AM »
Sucrose contributes 46.2 point-gal/lb, so you need 5*8/46.2 = 0.87 lb of it, so 0.98 lb of the syrup.
Correct, assuming those ounces on the syrup are weight. If it's fl oz, then you want 15.76 oz. So either roughly a pint or a pound, depending on whether it's being sold by volume or weight.

so since this is volume (1/8 cup or 30ml) whats my formula?

30
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 10:08:00 AM »
Sucrose contributes 46.2 point-gal/lb, so you need 5*8/46.2 = 0.87 lb of it, so 0.98 lb of the syrup.
Correct, assuming those ounces on the syrup are weight. If it's fl oz, then you want 15.76 oz. So either roughly a pint or a pound, depending on whether it's being sold by volume or weight.

so in this case its 1/8 cup or 30ml of syrup  = 25g sucrose

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