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Messages - Thirsty_Monk

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1756
General Homebrew Discussion / Re: The BEST thermometer in the World
« on: February 24, 2010, 03:41:31 PM »
I have it submerged all the time when I mash.
Otherwise I would say 10 sec.

What do you use to keep it standing upright so it doesn't fall down into the bottom of the mash? 

I hang it on side of mash tun.
That works with round 10 gal cooler.

1757
General Homebrew Discussion / Re: The BEST thermometer in the World
« on: February 23, 2010, 06:46:38 PM »
I have it submerged all the time when I mash.
Otherwise I would say 10 sec.

1758
General Homebrew Discussion / Re: The BEST thermometer in the World
« on: February 23, 2010, 02:19:04 PM »
You do not have to change batery on this one  ;D

1759
All Grain Brewing / Re: Mash temperature differences
« on: February 23, 2010, 02:16:10 PM »
Well commercial brewers use "rakes" to do stirring.

1760
All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 22, 2010, 09:31:52 PM »

Do you enjoy the occasional Rauchbier?


I do. It will be on tap soon :)

1761
All Grain Brewing / Re: First Decoction Results
« on: February 22, 2010, 09:29:01 PM »
Hey Kai and babalu...what decoction schedule do you like to use...temps and times?

It depends.
You could do something like this:
122F for 20 min
143F for 20 min
160F for 20 min
Mash Out

That is 20 min rest. It does not count the decoction time that can be from 15 to 30 min boil (+ bring it to boil) depending how much "browning" reaction you want to have.
You could also do sach rest when doing decoction (another 10 min).

Mash Schedule
-------------
                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Protein Rest           5     20    131     131   Infuse   142       20.88   1.50
Maltose Rest           5     30    145     143   Direct   ---     -------   ----
Alpha Rest            25     30    158     158   Decoc    208        6.03   1.00 (Decoc Thickness)
Mash Out               5     10    170     170   Direct   ---     -------   ----

As you can see I am doing only one decoction in here.

1762
All Things Food / Re: The Sandwich Thread.
« on: February 22, 2010, 11:11:20 AM »
You guys are killing me.

I think I am going to have me some sandwich now.
But PBJ only :(

1764
Equipment and Software / Re: Pumps
« on: February 20, 2010, 09:45:04 AM »
Once you put copulling on plastic head it works with no problems.
Cross threading of soft plastic is another issue.

1765
Equipment and Software / Re: Refractometer errors?
« on: February 20, 2010, 09:41:36 AM »
I think there was just discussion on this forum about formula to convert brix to Plato and to original gravity.

I am not a big formula guy.
I use ProMash where I enter Brix and it will do conversion.
You could also check More Beer refract spread sheet that is pretty accurate.
http://morebeer.com/learn_vids/vids_refract

Are you writing your own program/spreadsheet?

1766
Equipment and Software / Re: Refractometer errors?
« on: February 19, 2010, 09:40:42 PM »
I think you have issue with your conversion formula because 12.6 Brix is about 1048.
What formula are you using?

1767
Yeast and Fermentation / Re: stir plate vortex
« on: February 19, 2010, 01:22:36 PM »
Does this look like enough vortex for a 2L sample (in a 1gal. jug)?

Yes you do not need to have big vortex. All you want is small dimple (1" or so) in the top of liquid.

1768
Beer Recipes / Re: Recipe check - Dusseldorf Altbier
« on: February 19, 2010, 01:19:06 PM »
1 Pkgs European Ale (White Labs #WLP011) [Starter 1800 ml] Yeast-Ale  

Why do you want to use this yeast?

WY1007     German Ale     Düsseldorf (Zum Uerige)
WY1007 German Ale Yeast   = WLP036  Düsseldorf Alt Yeast

1769
Equipment and Software / Re: Newbie - Getting started & Need Equipments
« on: February 19, 2010, 01:00:05 PM »
Take note of everything in the kit and buy separately.

Once I made a list what you need to start homebrewing:

1) Boiling pot (usually not provided in kits)
2) Wort Chiller (very nice to have not provided in kits)
3) Hydrometer
4) Fermenter with air lock (plastic bucket with lid is fine)
5) bottling bucket
6) tubing and bottle filler wand.
7) bottles (does not come with kits)
8) bottle caper (bench model is nice)
9) bottle caps
10) cleaner and sanitizer (not in kits) like OxiClean/PBW and StarSan

1770
General Homebrew Discussion / Re: Modern German Brewing Practices
« on: February 19, 2010, 12:47:00 PM »
Also Czech and Slovak brewers are using decoction mash only.
I would say that their brewing practices are heavily influenced by German brewers.
Processes are not secretive if you can read Czech or Slovak but you can not find recipes.
I visited brewery that was doing double decoction and then I also visited brewery that was doing triple decoction.

Breweries I visited did not have their own malt house and they bought it from local maltster.

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