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Messages - flbrewer

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31
Ingredients / Re: Hop Bitterness
« on: March 22, 2015, 12:34:26 PM »
Shifting the thread slightly...what are your thoughts on the percentage of IBU's used by bittering hops?

Hopefully I am wording this correctly, but if I have a recipe with 50 IBU's, is there a general rule of thumb around how many IBU's (either by percentage or IBU's in my example) should come from the bittering hop?

Cost aside, I'm more concerned with the final outcome.

32
General Homebrew Discussion / Batch Size with New Recipes
« on: March 22, 2015, 07:09:50 AM »
I'm always a bit leery making a 5 gallon batch on a newer recipe. Considering I bottle and I'm really the only one drinking the beers, 5 gallons is a lot if I don't enjoy it!

I'm curious to know if you try smaller batches before ramping it up. If so, what size batch do you like?

Finally, with the smaller batches I am always concerned I'm not getting a true feel of what a bigger batch may taste like. Smaller deviances in the recipe can really skew things as you make less beer, IMO.

33
The Pub / Re: What's the Weather Like Where You Are?
« on: March 22, 2015, 06:45:30 AM »
Opposite problem here, getting up to the mid-80's today. Spring has sprung here and with the bees swarming around the trees and hedges outside, I may wait for a "cooler" weekend next week. It's already 10 AM, so my brewing window is slowly closing!

34
Ingredients / Re: Hop Bitterness
« on: March 22, 2015, 05:46:40 AM »
Cmon, save me an hour good friend!

35
Ingredients / Hop Bitterness
« on: March 21, 2015, 07:13:32 PM »
I'm looking to throttle back my most recent APA (50 IBU's) back down to 35-40. Previously the bittering hops were accounting for 30 IBU's (60 minute addition).

How different would a beer taste at 40 IBU's if you got the majority of the IBU's from a bittering hop at 60 minutes versus a smaller portion of bittering at 60 and the majority of IBU's from later additions still adding up to the 40 IBU's?

36
Yeast and Fermentation / Cold Crashing Starter
« on: March 21, 2015, 03:29:25 PM »
Unless we are talking about a huge starter, crashing isn't really necessary.  I almost never crash my starters.  I pitch the entire contents of the starter vessel.  However, then again, I do not use a yeast stress inducing stir plate.

So you're suggesting I just pitch it all tomorrow even though it may not be done at that point? I thought the consensus was to only pitch it all when it was at the peak.

37
All Grain Brewing / Re: OG Question
« on: March 21, 2015, 01:48:46 PM »
I suppose I could open up my valve slightly but may be a PITA as there is an open flame near my hand.

38
Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 21, 2015, 01:48:02 PM »
OK, to beat a dead horse...I'd really like to brew tomorrow, but the starter is still chugging along. The krausen has fallen considerably but there is still active fermentation.

Would cold crashing tonight for 12 or so hours and decanting be "throwing away" some of the potential active yeast vs. waiting for fermentation to fully finish?


39
All Grain Brewing / Re: OG Question
« on: March 21, 2015, 11:00:57 AM »
Ok good info. I will ensure I really mix up the pre boil wort before taking a reading. I'll also wait until the wort is really mixed up in the carboy to draw a post boil reading.

Unless you do a small boil and top up, there's no reason to worry about mixing post boil.  For the preboil reading, just wait until it boils for a minute or so then take a reading.  The boil will mix it thoroughly.

How are you getting a sample from boiling wort?

40
Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 20, 2015, 11:58:57 AM »
What yeast are you using?

WLP 001

41
Yeast and Fermentation / Cold Crashing Starter
« on: March 20, 2015, 11:39:33 AM »
I need some clarification on when to cold crash a starter please. I believe in the past people have mentioned after the krausen begins to fall. I have read more recently that you should crash after fermentation is over in the starter. Thoughts? Bonus picture below of my starter after 18 or so hours.


42
General Homebrew Discussion / Re: Second opinion on hydrometer reading
« on: March 19, 2015, 06:51:04 PM »
Ok, call it 1-10%

43
General Homebrew Discussion / Re: Second opinion on hydrometer reading
« on: March 19, 2015, 06:36:19 PM »
What am I missing? Is the FG vs OG not an exact measurement of ABV?

44
General Homebrew Discussion / Re: Second opinion on hydrometer reading
« on: March 19, 2015, 01:58:23 PM »
Consider that if it were truly 1.074 and pretend your FG was 1.020...this would be a 7.09% beer. If the OG truly was 1.072, you'd end up with 6.83% ABV.

Doesn't really matter for our purposes, commercial brewery is a different story. Tell your friends it's 7%.

45
Beer Recipes / Re: Rye Pale Ale
« on: March 17, 2015, 04:38:16 PM »
Was the recipe for 3 gallons ?  If so, more like 3.5 oz dry hops for 5 gallons would be good.

Yes, the original recipe was 3 gallons. 3.5 ounces sounds about right as scaling the recipe calls for just shy of that. Thanks again.

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