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Topics - blatz

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106
General Homebrew Discussion / How long can I soak?
« on: December 30, 2010, 02:23:39 PM »
How long can I soak stainless in either BLC or ALC http://www.rebelbrewer.com/shoppingcart/products/ALC-Acid-Line-Cleaner-33-oz.html ?

I figure the acid will eventually pit the stainless?  Recommended time is 15min, but so many people on the interwebs seem to say they soak for extended time in BLC?

107
Commercial Beer Reviews / Sierra Nevada Grand Cru 30th Anny
« on: December 03, 2010, 02:15:49 PM »
Blend of Pale Ale, Celebration and Bigfoot.

Anyone had this yet? 

108
Yeast and Fermentation / Could this be all the yeast I have??
« on: November 26, 2010, 07:06:02 AM »
I tried my fourth or fifth go at rinsing yeast a few weeks ago.  On Tuesday, decanted off the remaining liquid on top, and dumped about just shy of 400mL of slurry into some wort to wake up the yeast for saturday's brew.  Sat on a stir plate for 36 hrs, then into the fridge to crash cool.

Here's what it looks like this morning (sorry for the crappy phone pic):



As I understand it, the white ribbon is the yeast - could it be that this is ALL the yeast I actually have in there? However, the solids are well above 600mL now, so I'd think there was some growth.  I'm concerned now that I don't have enough yeast from the looks of things.

I think I'm done with yeast rinsing - I'm obviously not very good at it, and I have never had a problem with pitching slurry and doing a dump at high krausen to take away the dead matter.

Thoughts?

109
Beer Recipes / Brown Malt...Amber Ale?
« on: November 10, 2010, 01:58:35 PM »
Wanted to get some impressions/input on using brown malt in an Am Amber Ale.

I have a bunch and was looking to use some up, while also revisiting a style I haven't made much of lately.

Recipe's at home, but off the top of my head:

12 gal/1.056/35IBUs

18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
2lbs Brown

Columbus for bittering
1.5 oz each of Simcoe/Amarillo at 20, 10 and Flameout.

WL051 Cali V

I'd like to get rich maltiness that finishes with  the toasty, biscuit slightly drying notes of brown malt, but I don't want to end up with a beer that's a tweener between AAA and ABA.

Any thoughts out there, or shall I brew it to find out?

110
Kegging and Bottling / Beer Stone - Dip Tube
« on: November 03, 2010, 08:20:41 AM »
Hey all

have a few dip tubes that have become pretty laden with beer stone.  As we all know, pbw soak doesn't help at this point.  I tried BKF and a green scrubbie, but it really is pretty stubborn and not seeming to work.  Any reason I couldn't use wet sand paper (ultra fine)?

Any other suggestions?

111
Ingredients / 100% Dark Munich Bock
« on: October 18, 2010, 09:17:10 AM »
Was going to brew majorvice's traditional bock next week, and ordered some Weyermann Munich II from my new LHBS guy - only wanted 10-15lbs, but he's accustomed to me wanting full bags so I wound up with the whole nut, no big deal - I'll be using it.

Anyways, the recipe is usually a mix of light and dark with some carafa I for color, but then I was thinking "why not just all munich II?" This would help me kill a little inventory - I have no problem going through lots of light munich, but I'll have this dark munich for a while.

Very undecided - any thoughts out there?

112
Ingredients / Hops
« on: October 04, 2010, 12:36:56 PM »
In case you hadn't noticed yet, hopsdirect and freshops seem to have their 2010 inventories most of the way up.  I just ordered a reload of my freezer tallying to 10lbs of hops  ;D.

Just FYI.

113
Yeast and Fermentation / WL American Ale Blend WL060
« on: September 24, 2010, 11:16:37 AM »
Well, I was hoping to use WL Cali V 051 for a series of upcoming ales, but unfortunately the place I buy from was out of stock.

So I got this one instead.

Amazingly, I've not been able to find a lot of reviews/threads online about it - there's one on Brewboard, but it looks to be from someone who had fermentation issues due to underpitching.

Any thoughts/experience?


114
All Things Food / Opening Weekend of Football - Whats on Your Grill?
« on: September 08, 2010, 07:31:54 AM »
Fall is almost upon us - concurrent with the football thread in the pub, I was curious what everyone is planning for this Sunday's festivities

I am going to go way off the reservation from what I've been eating lately (an informal diet of sorts) and get back to some good ole comfort food:

I'm going to do 2 or 3 racks of st louis style ribs on my weber using a recipe I'd seen from Bobby Flay recently:

http://www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-ribs-with-chipotle-honey-glaze-recipe/index.html

some home made baked mac and cheese and then I'm still thinking of the others, maybe collard greens and corn bread.

NG Pils, Dunkel, IPA, Wit, and RIS are all on tap, and I've got many commercial Festbiers in the fridge along with some other goodies.  

I may have to call in sick on Monday  :D ;) ;D

115
Ingredients / Carabrown
« on: July 22, 2010, 07:07:10 PM »
Anyone use this yet? I bought a pound from rebel and was thinking of using it this weekend in my fest (1lb in 12 gal) for a lil sumpin different.

116
Pimp My System / Building the Ultimate Brewhouse?
« on: July 20, 2010, 08:19:37 AM »
Okay - here goes:

I might be moving and have the ability to design a new room (attached to the garage) entirely for brewing.  Pretend for the moment that $$ is not a limiting factor.  My FIL is the builder, so I basically have carte blanche - he can do basically whatever I tell him I want to do.

My brewing area will be about 15 x 15.  

I have the ability to have it LP hard plumbed.

The first thing I have to decide is whether the system should be stationed inside.  My FIL is promoting this since I could brew inside where its cooler (a/c).  We could get a commercial grade hood vent system, but this would also probably require me to switch to a brewsculpture setup, such as this: http://morebeer.com/search/103473//2

I don't think I could continue on my homemade gravity fed stands and banjo burner inside - just can't see that working.

Could forgo that all and continue just the way I'm doing (rolling my carts out into the driveway), but then I'm not taking advantage of building the 'ultimate brewhouse'.

Thoughts?

Will probably tack a lot more questions on here as they come up.

117
Another Pils is coming up and I am trying to use up what I have on hand this summer before I reload in the fall.

Having a bit of a tough time deciding between:

Hersbrucker or

50:50 Crystal/Mt Hood

*this is for the late additions only.

I usually use a mix of either Hallertau or Mt Hood and Tettnanger, but I am low on the two german hops, so I'm looking to 'speriment. 

Magnum for the 60 min addition always.

What's your vote? 


118
All Grain Brewing / Toasted Oats in Wit?
« on: June 07, 2010, 01:37:55 PM »
Am brewing up my wit again in a few batches, and was thinking, what about toasting the oats for this style?  Yes, no, maybe?

119
Kegging and Bottling / Not a Leak but Frozen...
« on: May 26, 2010, 06:54:07 AM »
So in trying to diagnose a mysterious CO2 'leak' in my kegerator, I come to discover that I don't have a leak at all, my kegerator is in fact freezing the kegs in the rear of the unit 

Over the past several weeks I had noticed that my beer had turned slightly hazy and tasted 'thicker' than usual. Now it all makes sense

I've de-iced the cold plate, but am also thinking that I should just buy a digital temp controller and override the dial thermostat on the unit to prevent this from occurring.

I'm just hoping that my now 5 year old kegerator isn't working its way toward an early grave.

Any thoughts or advice out there?

120
General Homebrew Discussion / Pickup Tube: Less Cold Break Please
« on: May 04, 2010, 09:13:40 AM »
*Didn't want to hijack Monk's thread as I think I'm going in a different direction"

I am not looking to start another 'break in the fermentor debate' - I know both sides of that coin and am not looking to eliminate it, just limit it.

Now that I have switched chilling methods, I'd like to figure out a way to leave more cold break in the kettle rather than dumping it out after settling (and wasting precious beer).  On this last 12g run of dunkel, I estimate I had at least 1gal saturated in cold break.

For the past 5 years, I've used a bazooka T and it has served me well.  I also strictly use whole hops - just a thing for me.  Surprisingly, while the hot break seems to be sticking to the hops, the cold break comes right through - maybe not too surprising since the pickup tube sits right in the middle with a T and is thus right under the 'cone'.

I am considering two options (and will consider others if you have better ideas).

Buying a false bottom?

Buying a 90degree elbow and then a straightline bazooka to press the screen along the curvature of the side of the kettle.

Thoughts?  Advice? Opinions? 

Thanks!

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