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Topics - 69franx

Pages: 1 [2] 3 4 ... 8
16
Beer Travel / Another find
« on: April 08, 2017, 10:23:30 AM »
Another fund in my father in law's basement. Made me think of Jeff:


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17
Beer Recipes / Water for standard bitter
« on: April 06, 2017, 12:31:38 PM »
Going to be brewing 7 gallons of standard bitter, OG of 1.039 soon to test differences between WLP030 and WLP033 from The Vault. What water profile should I be using for a standard bitter? SRM of 8.8, so I am planning on an Amber profile, just not sure if Full to get the body such a low OG needs, dry to get the bitter presence of a bitter, or balanced to obviously balance the 2. I guess I am leaning towards balanced, any have a better plan than my best guess?

18
Beer Travel / Thank God for Epcot!
« on: March 31, 2017, 02:26:35 PM »

So after 12 hours at Magic Kingdom with no beer to be found, Epcot was such a nice relief! Innis and Gunn, Bass, Unibroue, sake, sake cocktails, etc. Maybe I do like Disney after all. And we just got to America, couple more samples to partake in

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19
Yeast and Fermentation / WLP030 Thames Ale Yeast
« on: March 15, 2017, 10:51:08 AM »
     So last year, I pre-ordered this strain from The Vault, and it is now in production. Delivery is said to be late March to early April. I plan on starting with an ordinary bitter similar to one I made a couple years ago essentially as a smallish starter batch to pitch to Drew's "The Queen's Diamonds" EBW, from Experimental Homebrewing.
     So my first batch is planned for the second week of April. Who has used this yeast, if anyone? What did you make with it, what did you like about it? Mark seemed to be pretty high on this strain back in the day, so I am excited to use it, just looking for suggestions. I have not made many English brews beyond the 2 mentioned above, so what recipes do you all have for something like this?
     From The vault, "Banked back in 2001. Very flocculant strain great for all things English. Great for porters, stouts, ESBs. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains." High flocculation, attenuation from 72%-78%, no temp ranges given. I have emailed them about temps, but that was just a short while ago, no response yet.
     Looking at starting the ordinary bitter with a 60 minute mash at 154°, targeting the top end of the range around 1.039, 28 IBUs from Target, Northdown, and Challenger, dry hopped with EKG. Simple grist of 93.6% Crisp MO and 4.4% C120 (same grist as my previous bitter that turned out to be much higher in OG than planned due to greater than expected efficiency on such a small beer, but a great beer in the end!) That recipe came from someone on here, but I cannot remember who, so I can't give any credit for it, but thanks again.

20
Yeast and Fermentation / 34/70
« on: March 03, 2017, 10:50:26 PM »
So I have 5.75 gallons of Doppelbock at 1.085. I was not able to use my intended yeast due to my lack of brewing, so I'm going to use 34/70. How many packs? I have 5 available, thinking 2, or do I need 3. Beersmith is telling me to use 4. Don't think I'm going that far, but I can be convinced. Its in the chest freezer to get down from 60 to 48 overnight. What are your thoughts for my pitch tomorrow? Thanks in advance.

21
Beer Travel / Hofbrau House Newport
« on: February 25, 2017, 03:09:28 PM »
Getting ready for a family gathering here. Liter of Maerzen and half of doppelbock. Should be a good night!


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22
General Homebrew Discussion / Never a shortage
« on: February 21, 2017, 01:10:24 PM »
Not sure if this should be here or elsewhere... if wrong, please inform me or move. It seems every time I spend some time in the basement at my office working on something, I find a cool old piece of breweriana(think that's the word.) Found this old Burger brewing metal (tin?) Advertising sign/serving plate just hanging out down there.


It's about 18x24 or so and dusty, but still a nice find.

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23
General Homebrew Discussion / Finally got a brew day in
« on: February 16, 2017, 07:08:05 AM »
Last brew day was July 30, so 6+ months of no brewing. Made Martin's dry Irish stout discussed a couple of weeks ago and then on the home page yesterday. In the future, please remind not to brew at night, outside in February, when it's 25-30 degrees out, with a new kettle on a recipe I haven't made before. Yes, I should have known that already. Damn cold made for a long night: long time to heat strike water, not so bad for sparge, and then I must have bumped my regulator getting kettle up to a boil. Got same temp reading twice about 20 minutes apart, so that made it take almost an hour to get to a boil. With the extreme cold, I missed final volume by almost a gallon and OG by 7 points. But at least I got a brew day in!

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24
Beer Travel / Deep Creek, MD
« on: February 09, 2017, 09:53:51 AM »
Traveling to Deep Creek next week for a weekend with friends. We wont likely visit any breweries or have time to hit any bars. I am wondering what interesting brews I can find locally to take to the cabin with us. Really just any great beers I cannot find locally in the Greater Cincinnati area of SE Indiana, SW Ohio, and N Kentucky. What suggestions do you all have?

25
Beer Recipes / Breakside Brewery IPA from Craft Beer and Brewing Magazine
« on: February 07, 2017, 09:43:50 AM »
So this came through email today and I'm sure its in a recent issue, but I am behind on my reading. Has anyone had this IPA? Does this recipe seem close to true? When I punch it into Beersmith 2, with eff set at 65%, it clocks in at 1.086 rather than the stated 1.06. I can't imagine they are suggesting a lower eff than 65% for a posted recipe. Its just a recipe for some time in the future, but any thoughts on the recipe found in the link below?
https://beerandbrewing.com/2JyGwM1k1iEM8aMSqakSS2/article/breakside-brewery-ipa-recipe

26
General Homebrew Discussion / Finally about to brew again after 6 months
« on: January 30, 2017, 03:48:18 PM »
So as the title says, I have not brewed in quite some time. I had planned on brewing back in October but life got in the way. My questions are as follows:
1. I had my grain for 2 separate batches weighed out ready to mill (base and some specialty grains all together,) they have been in air tight containers since then. Will I notice any change in flavors since all have been stored together for months, should I start over with fresh product?
2. I had also purchased my necessary volume of RO back then as well. It has been sitting there waiting for me to put it to use, mocking my lack of brewing every time I walked by it. Should I get fresh water, or will this be fine? It was stored in my water cooler style bottles with caps on hand tight since then.
What would you all do?

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27
General Homebrew Discussion / Old bottles
« on: January 24, 2017, 04:46:59 PM »
So I have inherited an almost 40 year old case of Stroh's returnable long necks in the old style hard sided case. It has been sitting with open tops up in my father's garage since he stopped drinking a lot of beer. Has anyone cleaned up. Ottles this old to use for their own home brew? I have no idea how durable le bottles were back then, but I would guess pretty strong if they were returned to be used over and over again. They are going to take some elbow grease to clean up, just not sure if it will be worth it. Ideally, I would rather not soak them as I would like to keep the labels on. Anyone have any thoughts?

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28
General Homebrew Discussion / Happiness is....
« on: December 26, 2016, 07:46:17 PM »


Thinking I like beer shopping here in CO. All the 120 minute heading home with me tomorrow. It sold out too fast to get it back in October/November in greater Cincinnati, so had to grab some when I found it here

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29
Commercial Beer Reviews / Newport Hofbrauhaus
« on: December 10, 2016, 02:59:54 PM »

Starting with the Hopfenweizen and Weihnachtsbier. Soon to move on to the Dunkel

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30
Other Fermentables / Wine noob
« on: November 09, 2016, 09:32:37 AM »
I have 2 batches of wine in secondary that have reached my desired final gravity. What is best method to stabilize before a tertiary for clarification? Both were fermented in mid 70s per manufacturer specs. I have now dropped temp controller to 55 to aid in this. What's next?

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