Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - blatz

Pages: 1 [2] 3 4 ... 229
Ingredients / Re: Pairing roasted malt and Hops.
« on: March 29, 2018, 08:12:54 PM »
12 gal

Chinook for bittering to bring the total ibus including late hops to 30
2oz Amarillo/1oz Chinook at 10
2oz Amarillo/1oz Chinook whirlpool at 180df for 30 min

All Grain Brewing / Re: ESB recipe
« on: March 29, 2018, 07:52:11 PM »
The Sept-Oct 2008 has an article by John Keeling, Head brewer at Fullers, on how to brew Fullers ESB.
Malt is 95% pale, 5% crystal with a touch of chocolate for color.
Hops are target in the boil for bittering, Northdown and Challenger as late boil, Golding and Target in the fermenter (!), and Goldings as dry hops. No amounts given.
Water is Burtonized.

Hope that helps.

I have a good nod to FESB using what Jeff referenced as a guide a home, except sans chocolate.  I'll try to remember to post it later on.  I like how it turns out.

I just made it again a few weeks ago except with 1450 just cause.  I imagine I will like that better because I prefer American amber to English bitter, but obviously its not traditional.

I used to make one, based on a much older interview with Keeling, using the maize.  Can't say I can tell the difference in either, but then again I never made them both together to judge.

Ingredients / Re: Pairing roasted malt and Hops.
« on: March 29, 2018, 07:45:45 PM »
I have some Crisp Pale Chocolate malt that I need to use.  I also have Amarillo hops.

Here's the plan.
97% Pilsner or 2 row
3% Pale Chocolate.
Hoppy pale ale profile.
OG 1.060

I'm curious how the roasted malt and the Amarillo will get along.

All critiques welcome.

Sent from my SM-G930P using Tapatalk

I use Amarillo in my American brown ale which uses a 3:1 pale choc/regular choc for the roasted malt portion and its very nice in my opinion.  YMMV

General Homebrew Discussion / Re: Closed transfer
« on: March 23, 2018, 03:15:04 PM »
very cool macbrews.

18psi at 34 isn't that awfully high or maybe I missed something?   I'm usually in the 8-10 @37df range for lagers

Ingredients / Re: Bought 2-3 Year Old Hops
« on: March 21, 2018, 05:22:35 PM »
OH!  Here is my recommendation for an excellent place to buy hops:

+1 - I buy almost all my hops here nowadays.

Yeast and Fermentation / Re: Wyeast 1450
« on: March 21, 2018, 05:21:46 PM »
I find first gen attenuation to be on the lower end;  just recently got 73% on an ESB.  After that it usually picks up to the mid high 70s.  I have it running on an Imperial Stout right now and am hoping for 75%, started at 60df for 2 days, 62 for 2, then will hit 65 and eventually 68 to make sure it finishes up.

using the remainder of my ESB gen 1 cake on an IPA in mid April and will take the same temp approach as that has served me well.

Ingredients / Re: Bought 2-3 Year Old Hops
« on: March 20, 2018, 06:30:00 PM »
I just threw out about 2 pounds worth of 2016 hops that were sealed in my freezer since I bought them fresh last year.  Probably not necessary, but I’m a bit OCD.

just a little bit.

Ingredients / Re: Bought 2-3 Year Old Hops
« on: March 20, 2018, 02:15:29 PM »
I don't buy from places that don't specify the year.

That said, if pellets and stored properly (vacuum sealed and frozen preferably), they should be fine.  Smell them - if they smell like romano, throw them out.

General Homebrew Discussion / Re: Ingredient Battles
« on: March 19, 2018, 03:27:10 PM »
rye malt.  I keep trying to love it.

General Homebrew Discussion / What's Brewing this Weekend?
« on: March 17, 2018, 10:19:34 PM »
Beautiful wort Brewbama.

Somehow I got 80% efficiency on my imperial stout and what I targeted as 1.095 is actually 1.106 🤨

Sent from my iPhone using Tapatalk

Yeast and Fermentation / Re: Using harvested yeast
« on: March 16, 2018, 08:35:20 PM »
Thanks, Jim! 
Blatz,  if you look up in the thread, that's my idea more or less.  Use some of my chilled wort while the fermenter cools the rest of the way to pitch temp (4-5 hours.)  I think it's simpler, but also I don't want a liter of "foreign" wort in a light lager.  In Jim's big stouts and barley wines, not a concern.

sorry I didn't follow that was what you were doing.  its a really good method for me and my timing/process as you mention.

Yeast and Fermentation / Re: Using harvested yeast
« on: March 16, 2018, 08:34:36 PM »
Cool. It's not been boiled?

not it has, I might not have communicated well in my previous post.  Make your wort as you usually would.  Chill.  While running off, divert some of the wort to a flask as noted, etc.

only negative (for some) is that they like to be done-done-done with the batch once they complete their run off.  I don't mind this method, and I prefer to be dumping the actual batch into itself, rather than unhopped starter wort.  it also gives me time to let the main wort settle and I can dump out the bottom any settled trub that made it through.  I also start very early in the morning, so its usually pitching time mid afternoon, which isn't a problem for me.

Yeast and Fermentation / Re: Using harvested yeast
« on: March 16, 2018, 08:25:15 PM »
By vitality starter I mean active. 100ml of thin slurry in 1000-1500ml of about 10%, 1.040, oxygenated no stirl plate. Do that morning of brew day and pitch the whole thing that evening.

why not just make it even easier and use the native wort, i.e. the wort you're brewing. I've been doing similar to what you do, just with the actual wort.  during the runoff, divert 1-1.5l into a sanitized flask along with the measured yeast slurry, cover with foil, set in the fridge next to the main wort, swirl whenever i think of it.  usually within 2-4 hours, its reaching krausen (usually when i swirl and it starts to erupt lol), so i then dump that into the main wort, aerate per usual.  voila.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 16, 2018, 07:41:41 PM »
2018 Imperial Stout tomorrow, doing an extended mash to ensure maximum fermentation.  hope it pans out.

Equipment and Software / Re: Help me pimp my new kettle
« on: March 08, 2018, 09:50:30 PM »
Thanks for the response.

Any other thoughts on the placement of the pump intake and output ports on the kettle?

thanks haeffnkr

trying to remember the ideals from when I put mine on, I believe you ideally want the return an inch or 2 below the level where your end of boil wort level is, and want the port to be between 90 and 135 degrees away from the kettle drain.   it is also recommended to have the tubing (stainless or copper ~2-3" in length) inside the kettle facing opposite directions to promote swirling/whirlpooling.

I unfortunately thought I would occasionally brew a 6 gal batch ( I do 12 gal batches) so I put the return at the 5.5gal level, but in 6 years on this system, I've done a 6G exactly zero times.

Pages: 1 [2] 3 4 ... 229