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Topics - flbrewer

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16
All Grain Brewing / OG Question
« on: March 07, 2015, 05:45:53 PM »
Mark down my 4th all grain batch in the record books! I can't believe how smoothly everything went today. Of course I undershot my mash temp but a kind soul was available via text for a quick response! Oh yeah, mental note for next time...when boiling 4 gallons of wort in a 10 gallon BK, remember that your immersion chiller is somewhat pointless in chilling 3 or so gallons.

So my pre-boil OG was 1.041 (1.043 estimated in BeerSmith) and the post-boil OG was 1.056. BeerSmith called for an estimated post-boil OG of 1.051 and I'm curious why the big difference? I did have a pretty low mash temp, and mashed for 75 minutes...not sure if that matters in this case.

17
All Grain Brewing / Grain Absorption
« on: March 07, 2015, 05:37:05 PM »
I just wanted some extra eyes on my math below, am I thinking about this correctly?

-Added 10.20 quarts of strike water to the mash tun, 6.05 pounds of grain.

-First runnings were 6 quarts.

-I calculated .10 gallons per pound of grain, which would be  (.605 gallons) 2.42 quarts of water absorbed.

So if I had zero dead space I should have collected 7.78 quarts. I ended up collecting 6 quarts. I think I failed to account for the quart or so of dead space in my 10 gallon Rubbermaid MT.

Outside of that, I would still be .50 quarts off. Not a big deal at all, but curious if I should up the grain absorption rate next time, or is it dependent on the amount of grain?



18
All Grain Brewing / Grains Before Water (Mash question)
« on: March 06, 2015, 11:38:12 AM »
I am going to crush some grains tonight for tomorrows brew and I was curious if you can add crushed grains to the MT prior to adding the strike water. I was just going to store the crushed grains here overnight and figured I'd ask since I've always seen adding the water first before grains.

19
Ingredients / Rye Malt
« on: March 05, 2015, 04:15:34 PM »
So why does Rye malt look like it does? Was weighing out some ingredients today and noticed how different it looks. Almost like shrunken hardened two row.

20
Homebrew Competitions / First Competition
« on: March 04, 2015, 03:50:13 PM »
Any best practices or wise old tips to give a first timer for a competition in May?

21
General Homebrew Discussion / Head Question
« on: March 04, 2015, 03:36:55 PM »
I've noticed that a particular beer I'm enjoying right now (Cigar City Invasion Pale Ale) has a very distinct head. It doesn't look like the typical beer head. Any thoughts?


22
Beer Recipes / Rye Pale Ale
« on: February 23, 2015, 04:18:39 PM »
So the recipe I'm really enjoying right now from a local commercial brewery is made up of...
Grains
-80% 2-Row
-15% Rye
-5% Melanoidin

Hops
-Magnum (Bittering)
-Citra
-Centennial

My question is the 15% rye typical of a rye pale ale?
Secondly, any advice on how to schedule the hops and in what rough amount?


23
Ingredients / Pale Ales and color
« on: February 22, 2015, 04:28:21 PM »
I'm drinking this now, my first stab at all grain brewing...

http://www.homebrewersassociation.org/homebrew-recipe/regal-pale-ale/

This beer with many of my previous extracts have always been darker than I like as far as color goes. For the many commercial IPA and Pale Ales I drink that are very golden in color, are they not adding any crystal?

Secondly, if you looked at my recipe above, which of the ingredients outside of 2-row added any darker colors?

24
Ingredients / Melanoidin in Pale Ale
« on: February 20, 2015, 05:58:34 PM »
Had a long conversation tonight with a head brewer and at one point we started talking about the grain bill for a new pale ale they had on tap.

I thought it was fantastic, when I guessed the grain bill and mentioned crystal he quickly said "NO". He doesn't like it, and doesn't use it in most of their beers. He did mention that this beer had melanoidin malt in the bill along with 2-row.

What's been your experience with this malt?

25
Kegging and Bottling / Priming Sugar Issue
« on: February 19, 2015, 01:25:34 PM »
Just bottled a beer today and had a new issue pop up. Mixed up some water and the priming sugar, boiled for about 10 and let it sit for about 10 minutes while I siphoned into the bottling bucket.

When I mixed in the priming sugar it was VERY syrupy. I'm guessing I waited too long to pour it in and it cooled and thickened. I don't think it mixed too well and I know I left some behind. Any thoughts?


26
Yeast and Fermentation / Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 10:52:05 AM »
Any significant difference?

27
The Pub / Brewery Interview
« on: February 18, 2015, 10:17:59 AM »
I reached out to a local brewery and am going to speak to the owner/ brewmaster Friday about a volunteer opportunity. I think it'll be a great way to spend a couple of hours a week getting commercial exposure

I work in the professional world and would only typically show up to a job interview in a suit. Any advice on this one?

28
Homebrew Competitions / Competition Resources
« on: February 17, 2015, 06:23:32 PM »
Aside from the NHC, are there sites on the inter web that list various competitions by state?

29
Equipment and Software / Barrels
« on: February 16, 2015, 07:40:51 PM »
Would a barrel ever be a wise investment for a rookie all grain gent like myself? I came across this ad today here on the forums and it caught my eye.

Without REALLY going down the rabbit hole, can a barrel aged beer (on the homebrew scale) make for a tasty beer vs. traditional fermentation?

http://www.woodinvillewhiskeyco.com/barrels/

30
Equipment and Software / Extra Kettle
« on: February 16, 2015, 02:04:29 PM »
I was going to give away an extra 10 gallon kettle I had lying around to someone local but wanted to make sure I don't need it in the future.

I currently brew all grain with a different 10 gallon kettle and a rubbermaid mash tun. I also have a separate 10 gallon brew pot that just sat there on my last brew because I used a bucket and the other two pieces of equipment.

Can you think of any reason I would need an additional 10 gallon kettle?

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