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Messages - bluesman

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7966
All Grain Brewing / Re: Malt Conditioning
« on: December 23, 2009, 10:47:32 AM »
Yeah, it sounds like you have a situation where you've determined malt conditioning is helpful.  In my case, I've never had a stuck runoff and I crush fine enough to get an average 85% efficiency, so there's no reason for me to do it.

Denny - What kind of mill do you use and do you know the gap?

On topic...I usually get about 75-80% efficiency and don't really see the need for conditioning.

7967
The Pub / What's everyone drinking for Christmas
« on: December 23, 2009, 10:44:37 AM »
I have all of the following currently on tap:

Denny's VBIP
R.E.P.'s Belgian Dubbel
Spangler's Oktoberfest
Rosie's Delaware Lager (Boston Lager clone)
Price's English I.P.A.

It's going to be a Merry Christmas!  ;D

7968
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 23, 2009, 05:42:36 AM »
It's funny how you say it's all about the malt...while I've heard others say it's all about the yeast. I believe it's the malt that is at center stage.

My cellar is right at 60F...do you think that's okay?

ok its the Malt and the Yeast - happy now!!!  ;)



and don't forget the water now.  ;D

7969
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 23, 2009, 05:41:50 AM »
It's funny how you say it's all about the malt...while I've heard others say it's all about the yeast. I believe it's the malt that is at center stage.

My cellar is right at 60F...do you think that's okay?

ok its the Malt and the Yeast - happy now!!!  ;)


And where are the HOPS!!!

Side stage.  ;D

7970
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 07:42:48 PM »
It's funny how you say it's all about the malt...while I've heard others say it's all about the yeast. I believe it's the malt that is at center stage.

My cellar is right at 60F...do you think that's okay?

7971
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 07:24:55 PM »
1728 is my prefered, but I have used Nottingham (dry).  Both worked well.

Ferment under 60F for best results.

Nottingham? Really. I'm surprised, but I certainly trust your word on that Fred.

7972
Yeast and Fermentation / Re: Concern about lagering.
« on: December 22, 2009, 07:23:12 PM »
+1

What is the beer your making. Your typical lager will be pitched and fermented around 50F.

7973
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 07:17:10 PM »
I just picked up a tube of White Labs WLP028 from my LHBS and made a 3.5L starter.

7974
The Pub / Re: I like turtles
« on: December 22, 2009, 07:13:46 PM »
That is a Weaz classic. LMAO.  ;D

7975
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 01:11:11 PM »
Here's my revised recipe based off of Skotrat's Traquair House Clone recipe.

Wheatley's Wee Heavy

Strong Scotch Ale

Type: All Grain
Date: 12/28/2009
Batch Size: 5.50 gal
Brewer: bluesman
Boil Size: 5.5 gal
Boil Time: 120 min  
Brewhouse Efficiency: 75.00
  
Ingredients
 
Amount Item Type % or IBU
16.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 99.01 %
0.16 lb Roasted Barley (300.0 SRM) Grain 0.99 %
0.75 oz Northern Brewer [8.50 %] (60 min) Hops 17.3 IBU
1.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 15.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc  
7.50 gal Poland Spring (R) Water  
1 Pkgs Edinburgh Ale (White Labs #WLP028) [Starter 3500 ml] Yeast-Ale  

Beer Profile
 
Est Original Gravity: 1.083 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 8.09 %
Bitterness: 33.0 IBU Calories: 43 cal/pint
 
Mash Profile
  
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 20.20 qt of water at 165.9 F 154.0 F
10 min Step Add 10.00 qt of water at 200.4 F 168.0 F

Notes
 
Boil down 1 gallon of first runnings to 1 pint.
 

 

 

 

 

7976
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 22, 2009, 07:08:23 AM »
Thanks for all of your input. I'm calling the LHBS today. I'll keep you posted.

7977
All Things Food / Re: Peasant Food
« on: December 21, 2009, 07:16:09 PM »
Capp...I think this is the Roti you are referring to?

Roti is a traditional bread originating in India and Pakistan. It is normally eaten with curries or cooked vegetables; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to a flour tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, maybe spread with ghee (clarified butter). Roti can also be known as bangali.

Taken from Wikipedia.


7978
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 21, 2009, 07:02:23 PM »
Well looks like I'll need to call the LHBS. They only carry White Labs so WLP028 Edinburgh Scottish Ale Yeast should work. Survey says....

7979
Yeast and Fermentation / What kind of yeast do you use for a Wee Heavy
« on: December 21, 2009, 02:21:07 PM »
I'm brewing a Wee Heavy next week and have some WLP002. What is your preferred yeast for this beer?

7980
All Things Food / What's cookin' for the Holidays folks?
« on: December 21, 2009, 02:02:53 PM »
Just wondering what special recipes, treats or dishes everyone's planning to serve over the holidays.

I'm not quite sure what I'm going to have yet this holiday season. I'm thinking a smoked Pork Shoulder might be in order. hmmm.  :-\

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