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Topics - blatz

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1
Beer Recipes / Dryhop Imperial Red or Just Whirlpool?
« on: October 14, 2017, 06:18:32 AM »
Working on an imperial red/amber for the holidays but i keep going back and forth on whether to dryhop it or not, or whether to just do a longer whirlpool (>45min).  any thoughts or opinions out there?

Quote
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: IMPERIAL RED ALE
Brewer: Blatz
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.41 gal
Post Boil Volume: 13.54 gal
Batch Size (fermenter): 13.00 gal   
Bottling Volume: 13.00 gal
Estimated OG: 1.075 SG
Estimated Color: 14.6 SRM
Estimated IBU: 62.7 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        43.5 %       
10 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         2        29.0 %       
6 lbs                 Munich Malt - 10L (6.6 SRM)              Grain         3        17.4 %       
1 lbs 12.0 oz         Caraaroma (130.0 SRM)                    Grain         4        5.1 %         
1 lbs 12.0 oz         Carared (20.0 SRM)                       Grain         5        5.1 %         
0.75 oz               Apollo - 2012 [18.50 %] - Boil 60.0 min  Hop           6        17.9 IBUs     
2.00 oz               Cascade 2015 [9.30 %] - Boil 15.0 min    Hop           7        11.9 IBUs     
2.00 oz               Citra 2015 [14.10 %] - Boil 15.0 min     Hop           8        18.1 IBUs     
2.00 oz               Simcoe 2015 [11.60 %] - Boil 15.0 min    Hop           9        14.9 IBUs     
2.50 oz               Cascade 2015 [9.30 %] - Steep/Whirlpool  Hop           10       0.0 IBUs     
2.50 oz               Citra 2015 [14.10 %] - Steep/Whirlpool   Hop           11       0.0 IBUs     
2.50 oz               Simcoe 2015 [11.60 %] - Steep/Whirlpool  Hop           12       0.0 IBUs     
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         13       -             


2
I seem to develop ice buildup in my converted chest freezer kegerator rather quickly, as compared to my exact same model chest freezer (for conditioning) albeit without a collar.

The kegerator has a 2x6' collar built on top, caulked on two separate occasions to ensure gaps were filled, then I put a cut to collar foam insulation strip around, caulked that and filled any large gaps with spray foam insulation.

The lid seats well on top of the collar. I do have a fan inside to push cold air to the tap box.

My conditioning fridge sits outside in the garage, same temp control.  Living in florida, my expectation would be that this conditioning fridge in the garage would have much more frequent ice buildup.  yet exactly the opposite happens.

What gives?  Should I buy weather stripping for the lid?

3
Ingredients / Using Carared in place of Cara/Crystal 20?
« on: June 14, 2017, 10:07:44 AM »
I have recently been experimenting with Carared, and love what it does in APAs, Ambers and in small amounts in other beers.

Would you use it interchangeably with Crystal 20 in recipes calling for 20?

4
Beer Travel / Portland, Maine
« on: May 18, 2017, 09:11:13 AM »
Any good tap houses?  Plan on hitting Allagash, but otherwise I don't know where else to go.  Any input appreciated.

5
Beer Recipes / American Amber...Red Seal
« on: May 02, 2017, 01:56:48 PM »
I've been having trouble of late mastering this style.  One of my all time favorites is Red Seal - and I would love to capture that malt flavor albeit with a different hop expression.

I've tried Denny's Waldo Lake, Jamil's Evil Twin and while they made good beers, it wasn't what I was looking for.

My most recent Amber (exact recipe at home - but 2 row, Munich, C-45, C-120, melanoiden and pale chocolate) turned out to not be an amber at all - sort of in between brown and amber.  An interesting beer, but way off the mark for my goal.

what would you think of this malt bill?

90% 2 row
10% Bairds 75-80L Crystal

at 1.054, it comes out to about 10.7SRM, almost double my house APA recipe color, which seems about right.

just wondering if I shouldn't go back to simpler is better, seems to be the case with all my other recipes.  could throw a little 120L or carared in there, but I'm looking for some insight.

6
General Homebrew Discussion / Dryhop clump oops!
« on: April 15, 2017, 09:02:09 AM »
Not really thinking, I dumped a clump of pellets in for dryhopping and heard the clunk of them hitting the bottom.

I cannot agitate the not do I want to for fear of oxidation.

Think I should dump in some more hops this time broken up?

7
Kegging and Bottling / American Ales - CO2 Volumes
« on: April 07, 2017, 11:05:06 AM »
Curious what other folks target as their CO2 volumes for American ales.  I target 2.4-2.5 on most things, but recently I've been thinking that might be too high.

8
Kegging and Bottling / Balancing beer line
« on: March 25, 2017, 06:58:34 AM »
hey all

using this equation:

L = (keg_pressure – 1 – (Height/2)) / Resistance

assuming most beers at 12psi, and 1.5 height change, i only need about 3.4 feet of 3/16" tubing (3# resistance).  but I can't actually use less than 6.5 feet.

if i use 1/4" tubing, i'd need 12' of tubing, which with a bunch of taps is kind of a lot.

what would you do?

9
General Homebrew Discussion / Mounting Draft Tower onto a Granite Top
« on: March 07, 2017, 03:13:05 PM »
Trying to mount a 4" column T Tower onto a granite countertop.

Granite guy is not happy about my request to drill the 4 holes around the 4" for the draft lines to secure the base of the column to the granite.

Is there another solution?  I was thinking I could have him cut a slightly bigger hole, enough to meet the holes in the base and put plywood underneath the counter and secure it to that?

thoughts?

10
Beer Travel / Boston South Bay
« on: March 06, 2017, 08:56:14 AM »
Going to be in Boston, staying in the South Bay area (right near Boston Common).  Any breweries or bar recs?

Disappointed to see that the Trillium right near there does not have a taproom.

11
Commercial Beer Reviews / Ayinger/Sierra Nevada
« on: February 09, 2017, 01:44:30 PM »
Who else can't wait for the collab of Ayinger and SN in the upcoming BeerCamp pack?  I know this guy can't!  Fullers and Duvel collabs also intriguing!

12
Equipment and Software / Bar Build: Draft Tower - Chest Freezer?
« on: January 11, 2017, 09:38:46 AM »
Am building a new bar in my house.  Still working on the design of the overall bar, but am of course focused on the most important part.  Started pricing out some kegerators with more capacity and OMG, they are expensive.  Not ruling them out, but want to see if I can’t come up with something a bit more economical yet still be stylish.

My dream would have been to have a 4-6 tap tower coming out of the bartop, but I can’t seem to think of a way to do that without running lines an extended length, which would necessitate using glycol to keep the beer cold, and then you start having to adjust CO2 due to longer resistance, etc.  Just seems like a whole host of problems that KISS would prevent.

Do people install Towers on top of chest Freezers?  I could see building collar and then putting a nice topper on the freezer with a T-tower on top, but then again, how would you open the top to be able to switch out kegs?

I could always resort to running taps out the front of the collar, but that wasn’t the look I was hoping for – but if that’s the best bet, so be it.

Any thoughts, ideas or suggestions?

13
Equipment and Software / Inline Aeration Setup Questions/Concerns
« on: December 19, 2016, 09:37:21 AM »
Looking at this: https://www.morebeer.com/products/stainless-inline-oxygenation-assembly.html 

Thoughts on an inline aeration stone?  I currently use a stone/wand combination, but the coolness factor of inline is intriguing to me.  My biggest concerns would be that I recirculate through my chillers (2 ganged SS CFC) during the last 20-30 min to sanitize the chillers -

1). if I don't have the oxygen hooked up, isn't the wort flowing through going to leak out the valve connect to the stone

2). is the stone going to get clogged rather quickly with the proteins and hop matter circulating through?

I imagine that inline aeration is probably more effective/efficient that a wand, but these two concerns have me thinking I should stick with simple?

14
Equipment and Software / More User Friendly pH Meter
« on: September 06, 2016, 11:49:34 AM »
Is there a more user friendly (i.e. moron proof) pH meter out there?  I seem to not be that good at calibrating and getting good readings.

Currently use a MW102.

15
General Homebrew Discussion / My New Brewery
« on: September 02, 2016, 06:50:18 AM »
It's getting there...

Sneak peek of the sink/prep station.


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