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Messages - 69franx

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General Homebrew Discussion / Re: Straining your wort
« on: October 28, 2013, 07:09:15 PM »
Thanks to you both. Just added to my list of brewing supplies.Cant wait to try them out!

General Homebrew Discussion / Re: Straining your wort
« on: October 28, 2013, 06:48:50 PM »
I know this is a couple months after the last post, but I am wondering about the shelf life of said paint strainer bags. Are you using as single use and dispose This would make "buying every time I go to Lowe's" understandable. Are they beat up too much after 1 use, or just too difficult to clean? I just want to know, have not used or even tried to use, but I like the idea a lot as the biggest PITA I have found on my brew days is getting cooled wort through my funnel without it backing up constantly. I seem to have a lot of break material and hop particles at end of boil that clog like crazy, even using muslin bags for hop additions. I currently do not have a kettle with a hose, so I am hand pouring 2-4 gallons through my funnel with no regular help: big PITA. Any input would be greatly appreciated.

27 gallons since mid June. 3 5 gallon batches and 2 6 gallon batches. More to come next year. And they do all keep getting better. What a great new hobby!

Extract/Partial Mash Brewing / Re: Steeping grains
« on: October 03, 2013, 08:35:13 PM »
Thanks MorticaiXavier, will be my process for next batch.

Extract/Partial Mash Brewing / Re: Steeping grains
« on: October 03, 2013, 06:57:29 PM »
My SOP when I brew extract batches is to add the grain to the kettle before I start heating the water. I pull the bag when the temp gets to 165ish. No need to add any extra time for steeping.
The 4 batches (not many, I know) that I have made so far with steeping and extract all called for adding the grains after the water reaches 150-170, then steep for 30 minutes. Your process seems like a much better choice time wise, as long as i get the desired result. I dont plan on too many more all extract batches, but any time saved watching water get hot is definitely worth the change. Any further thoughts on this, anyone?

Thanx Morticai,
If I leave it in primary, should I switch to a regular airlock at some point or leave the blow off hose on it? As per his current recipe, he says 2-3 weeks in primary, then 1-3 months in secondary; if I leave it in primary the whole time, when should I be doing a first check for FG? The online copy of his book(an old edition) says to bottle condition for an additional 3 months before refrigerating and serving. The hard copy I have now, purchased last year, now states 1 month. I'm wondering what changed, or if he just decided it was good to go at that point. The old text says that it would continue to ferment in the bottles, even after being in primary and secondary for up to 16 weeks. Does that sound right? I just wanted to brew a barley wine, did not know I really would not get to taste it for potentially 29 weeks total(using old bottle conditioning of 3 months) As I originally stated, I'm not in a big hurry to get to it, but did want it as the winter warmer he was calling it. I guess patience will be the key.

Brewed John Palmer's Urak Hai Barley Wine on Monday. Had to Substitute WL Burton Ale yeast for the Wyeast Thames Valley. Made a 3.5 quart starter, recipe called for a gallon. Extract with grains. Process very smooth for my fourth batch of home brew. Recipe calls for 2-3 weeks in primary and 1-3 months in secondary. Cant wait to try it in January? How do I know which end of these time frames to be on? I'm not in a hurry as I have parts of my first 2 batches left, and a smoked porter in another fermenter, but just curious after that long in the secondary, what changes will i see from 1-3 months. Any info any one has will help this newbie greatly. Looks great in primary, lots of action, good krausen, lots of bubbling through blow off.

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