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Messages - el_capitan

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16
All Grain Brewing / Re: Looking to upgrade
« on: April 04, 2017, 09:10:59 PM »
The ultimate upgrade includes a catwalk and a brewing monkey.   ;)

17
The Pub / Re: How did you pick your forum name?
« on: March 29, 2017, 08:55:26 PM »
My name is Morgan, and I did a lot of college radio back in the day as "Captain Morgan."  I like linguistics, and Spanish kind of came naturally to me.  Sometimes I even dream in Spanish.  Weird, because I'm 100% Norwegian.  Anyway, "El Capitan" it is.  Cheers, amigos.

18
Yeast and Fermentation / Re: omega hot head yeast
« on: March 29, 2017, 08:49:45 PM »
This really sounds to me like the lazy man's treasure.  I built a MOFC (Mother of Fermentation Chiller) years ago, and it has worked great for ales and even lagers.  Life is getting busier now with three sons and a hobby farm in the works, so Hot Head sounds really tempting to me.  I'm headed to NB this weekend and may pick up a pack if I can find a freshie.  Thanks for sharing your impressions.

19
Yeast and Fermentation / Re: Apple Juice Yeast Starter?
« on: March 29, 2017, 08:47:29 PM »
Well, I know you all thought I was crazy, but I'm back to report that the witbier turned out to be an excellent beer.  Very light color, lots of aromatics, and a nice tart character from the yeast.  One strange thing is that it fermented down to 1.004.  I pick up a nice clove aromatic, but not really a flavor, which is great.  I appreciate a subtle clove, but I'm not a huge fan. 

This method worked well and I'd do it again.  The key is to provide yeast nutrients, of course. 

20
Ingredients / Re: New Hops Oils Composition Chart View
« on: March 29, 2017, 07:57:07 PM »
Yeah, this is pretty cool.  I shared it with some buddies of mine who just opened a brewpub in town.  I think it will be really helpful as we keep moving forward with recipes.  Thanks!

21
Kegging and Bottling / Re: Well, I'm an idiot.
« on: March 29, 2017, 07:40:59 PM »
Yeah, why not just vent the keg, remove the "out" post, then pull the dip tube way up.  Add a small sanitized nylon stocking over the end of the dip tube with a zip tie or some dental floss.  Drop 'er back in and let it rip.  What does hibiscus wine taste like?

22
Kegging and Bottling / Re: First batch is in the keg!
« on: March 29, 2017, 07:35:29 PM »
I know what you mean, Weaze.  That first keg blew in record time.  It was a hard cider, and I was working on finishing our basement so we could sell the house.  A very refreshing and wonderful keg to have on hand.  Pulling that handle is pretty magical! 

23
Hoping not to start a major thread derail here, but what's the LoDO method of whirlpool hopping? 

24
Yeah, I think a Thermopen is what I need for Father's Day this year. 

25
So, someone help an old man out here with this terminology.

What do you mean by "whirlpool"?

Are you all standing around with spoons or paddles, swirling the wort in the kettle, or using a pump to achieve similar results?

Can I achieve the same results by running my immersion chiller until the wort is at 170°F, shut it off, add the hops, steep for 30-60 minutes, then turn the chiller back on?  Or do I need to be standing there the whole time, swirling the wort around to extract the hoppy goodness?


Chum, like you, I do not have a pump.  I've been adding the "whirlpool" hops and then just mainly steeping for half an hour, with a few stirs here and there as I do some cleanup.  I like the whirlpool step, as it allows me to sanitize a fermenter and put away all the rest of my brewing gear.  I'm late to the game and have only recently started this.  My last IPA was wicked good, and I have no reason to expect anything different from the APA bubbling away.  Cheers!

26
I think it's there to impede a hand-stirred whirlpool.  Jeez, what a constant thorn in my side!  Almost every stir - whack!  When you're juggling an immersion chiller and a hop spider, plus the thermometer probe, it gets to be a hairy proposition.  But, as mentioned, it is really nice to keep a tight handle on things.  Do I have time to run down to the basement and grab....  How many degrees will it drop if I stir 37 times (my age)?  You know, hours of fun watching that needle creep down to 65.

27
I was pondering the same thing yesterday, and decided to hold them just for the whirlpool.  Realistically, I doubt it would make a huge difference, but I also read a Brulosophy experiment where a lower-temp whirlpool was preferred.  So I don't stress too much if I go a bit past my whirlpool temp.  There's just something satisfying about throwing in some flameout hops though!

28
Ingredients / Re: Calypso and Citra for a Pale Ale
« on: March 26, 2017, 09:27:28 PM »
I've never heard of anybody getting heat from a hops addition before Dave - I hope you don't have a brain tumor or something...  :o

I finally brewed with Calypso today and was surprised at their dried pear character.  Reminded of fruit leather in a way.  I brewed an APA with a FWH addition of Millenium, followed by a 170-deg whirlpool for 30 min with 1 oz Calypso.  I hope 1 oz whirlpool in a 3-gallon batch will be enough to get a sense of their character.  I have 2 oz of each of my "test hops", so I was hoping to do a test APA followed by some combos. 

29
All Grain Brewing / Re: Crushed grain powder
« on: March 22, 2017, 08:06:02 PM »
Just a side....

I have been conditioning my grain for the last 4-5 batches or so, and I get very minimal dust/flour (as in really none at all) compared to before when I did not condition. It only takes a few minutes and is very easy to do. Would not do it if it wasnt easy.

I condition mine too, and set the mill gap on my JSP as tight as it goes.  Malt conditioning is pretty cool - post crush, I have to pick up a handful to make sure the grains are crushed, since the hull stays so intact.  Often times I'm looking at empty grain hulls with a fully crushed endosperm. 

30
All Grain Brewing / Re: Crushed grain powder
« on: March 18, 2017, 06:45:07 PM »
+1  I've been using the JSP for about 10 years now with zero problems.  I motorized it with a low RPM, high torque direct drive motor (very safe) and it chows through grain like a pro.  Once I got a pebble in my grain sack, and that stopped it, but there was no damage to the system.

What motor are you using and where'd you find it?  One of these days I'm going to get tired of holding the trigger on the drill...

I got it from a friend of mine who owns a restaurant supply shop, and he pulled it off a pizza dough mixer, I think.  It's a Dayton Shaded Pole Gearmotor Brake, 2.6 amp, 30 RPM, 113 in.lb torque, 1/10 HP. 


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