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Messages - 69franx

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Equipment and Software / Re: Bru Gear - New Kettle/ Conical Manufacturer
« on: February 11, 2014, 05:39:22 PM »
Just got in for the 15 BK, cant wait for June!

Beer Recipes / Re: IPA malt bill advice
« on: February 11, 2014, 04:08:43 PM »
I like the malt bill. That'll be good. The hop bill is very solid too. I think you'll like this beer. I like more 60 minute hops but that's personal preference. One thing that my brewers OCD would force me to do is swap out the magnum with Columbus and/or Chinook to keep it in the spirits of the C hops.  :P
Newbie question here, where (if) do you use Magnum? Thought it was a good bittering hop for an IPA, but seeing a lot of posts on "not in an IPA" I am sitting on some and would like to use it, but not sure where now. Picked it up thinking it would be good (heard/read somewhere) as a 60 minute addition, but maybe it fits another style better?

Equipment and Software / Re: Immersion Chiller question
« on: February 11, 2014, 02:35:49 PM »
Thanks for all the responses everyone. I guess I will go faster to cool faster, and find a purpose for the water. I also really like what I have seen elsewhere on here about cooling to a specific point, say 80, and letting stand overnight for a pitch the next day after finishing cooling in a cold basement, etc. I guess I knew the answer was faster cools faster, just got caught up in the trap of not realizing that it was the colder ground water (larger delta) that was making the difference, I thought it was changing the speed of flow. Thanks again and good brewing to all!

Equipment and Software / Immersion Chiller question
« on: February 11, 2014, 12:06:46 AM »
With a 25' by (x) IC, is it better to runn water through it at slow speed (more contact time) or at a faster pace to get warming water out of system faster? I have tried it both ways, and in the warm summer with warmer ground water, it took quite a while at fast speeds. My second to last batch I used a dramatically slower speed to reduce water usage and temp dropped quickly with cold ground water. My next batch done yesterday, about same temp ground water, took almost 40 minutes compared to 20 the last time I tried this slower speed. i do not as of yet recirculate, but do stir the pot. It seem so me that both slow and fast have worked under different circumstances, just wondering in general which is the better method? Any input would be greatly appreciated.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 09, 2014, 07:09:19 PM »
Did not see a newer post, so I am putting this with last month's brews. I am in the middle of my second all grain batch. First using Beersmith2 to build, along with many suggestions from all of you. It is 22 minutes into the boli and smell wonderful.
10# 2 Row
2# Munich
1# Victory
1oz Magnum FWH
10z Chinook at 60
1 oz each Cascade and Amarillo @5
1 oz each Cascade and Amarillo @Flameout
will be WLP 001 with 2.5L starter
1oz each Cascade and Amarillo dry hopped for 3 days, and then the same again for another 3 days.
Cant wait to get this one into bottles, condition it, and then drink it!
Thanks to all who helped!

Beer Recipes / Re: Next recipe
« on: February 03, 2014, 08:01:41 PM »
Recipe now stands at:
10# 2 Row
2# Munich
1# Victory(already mixed in with Munich, cant change)
1 oz Chinook FWH
1 tsp each nutrient and Irish Moss @ 15
1 oz each Amarillo and Cascade @ 5 minute and flameout
2.5L starter of WLP 001
2 Stage dry hop of 1 oz each Amarillo and Cascade for 3 days each stage
Thanks for all the input everyone :D

Yeast and Fermentation / Re: Starter Problem
« on: February 03, 2014, 07:56:16 PM »
Planning on same effort s for upcoming IPA, another link. How much fermcap should I add to starter and when to avoid this? Have not used fermcap before.

Beer Recipes / Re: Next recipe
« on: February 03, 2014, 07:54:52 PM »
15 min left is fine for the nutrient.

148 will give you a nice crisp dry finish which goes well with a west coast style IPA. I personally don't see a huge difference in fermentability until you get up above 155 at which point I get a bit more malty sweet/richness. It's really a matter of personal preference.
Thanks Jonathan, 148 for 75 it is.

Beer Recipes / Re: Next recipe
« on: February 03, 2014, 07:48:09 PM »
Is light body appropriate for IPA? BJCP lists "light medium to medium body" so I guess my question is, is 148 the temp I want, or higher less time? I can do either...

Beer Recipes / Re: Next recipe
« on: February 03, 2014, 07:44:12 PM »
Never mind the time discepancies, was looking at another recipe I had in there ;). And thanks for the tip on nutrient, was just the default in beersmith I guess. Will add at 15 left in boil?

Yeast and Fermentation / Re: Starter Problem
« on: February 03, 2014, 07:42:45 PM »
This was a 1 gal jar, no stir plate. Pitched 1 vial WLP 001 to 1 L, crashed after 3 days, decanted, added 1.5 L and woke up with dough all over bottle and counter. SWMBO not happy and neither was I. Left me with less yeast sediment at bottom of bottle than before I re-pitched :-[

Beer Recipes / Re: Next recipe
« on: February 03, 2014, 07:26:39 PM »
Yep, Chinook or Columbus for me.
Thanks so fr for the help, was really wondering about BU/GU ratio, using BJCP guidelines for IBU and OG, its a really wide spread, had no idea where to be.
Have to pick up yeast still, so am going to try out Chinook for the FWH and add in flameout Cascade and Amarillo.
Mash temps suggestions and body style recs: have beersmiith set to light body single step batch sparge, and it gives me 75 minutes at 148? but in body of recipe it says 60 minute mash, does the 75 include getting to temp?

Yeast and Fermentation / Re: Starter Problem
« on: February 03, 2014, 06:55:38 PM »
I'd do my best to clean it up and close it off with starsan from a spray bottle around the stopper.  I'd also go for it with your pitch as well for a 5 gallon batch, I bet you'll be OK.  Try a little fermcap in your starter next time. I've had great luck with it keeping starters in the flask when there's not much headspace to work with.
What is a little fermcap for a starter. I also made a 2.5 liter starter of WLP001 and had massive loss, have not used fermcap before, but will be picking some up along with yeast for my next batch. Thanks for any thoughts.

Beer Recipes / Next recipe
« on: February 03, 2014, 06:51:34 PM »
Looking for any input on my next recipe for an IPA.
10# Briess 2 Row
2#Munich 10
1# victory
1 oz Magnum FWH
1 tsp Irish moss @ 15 min
1 oz each Cascade and Amarillo @ 5 minutes
2.5 liter starter of WLP 001
2 stage dry hop with 1 oz each Cascade and Amarillo for 3 days each
1 tsp yeast nutrient @ 3 days
Was trying to keep grain bill simple, have all ingredients ready to brew soon, first time playing with Beersmith, and it fits profile for IPA, dont know how to attach brew step from Beersmith.
Had already purchased ingredients before Beersmith and made adjustments in hopping schedule to fit the BJCP parameters
Beersmith says:
1.074 OG
61.7 IBU
8.1 SRM
7.0% ABV
0.962 BU/GU
So I'm just wondering how this looks to all of you out there in the Brewniverse? Does anything stick out as crazy?

Yeast and Fermentation / Re: Denny's Favorite Fermentation Temp
« on: February 03, 2014, 06:40:00 PM »
Thanks Jon, had not asked, just looked at that chart. Will look for next time in LHBS.

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