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Messages - realbeerguy

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General Homebrew Discussion / Re: Pump or new burner
« on: July 19, 2014, 07:51:30 AM »
Get a pump & go electric

Beer Recipes / Re: English Summer Ale
« on: July 16, 2014, 01:57:05 PM »
Pale Ale malt base.  Mash 156-158 dF

Beer Recipes / Re: German Hefeweizen
« on: July 16, 2014, 01:55:43 PM »
Personally I like a traditional hefeweizen going 50/50 wheat and pilsner malts and one charge of Hallertauer at 60 minutes for roughly 15 IBU using 3068 to ferment at 68oF

In all I'd say your recipe works, just not sure you need the Vienna or the flame out hops

This, but @62dF

Beer Recipes / Re: Weizenporter?
« on: July 05, 2014, 06:01:26 PM »
Do your standard porter recipe with a tad more wheat.  Ferment a little higher, let the banana come out.

Other Fermentables / Re: Mead recipe
« on: July 04, 2014, 05:55:28 PM »
Basically everything Eric said.  D47 is good to leave on the lees.  If you want to have a quicker turn, 71b-1122 may be the way to go.  If you can do a swamp cooler to get below 70dF, do it.  I'ts worth the effort to ferment in the low 60's to minimize the creation of fusals.  Nutrient & degas to 50% sugar depletion, typically 3-4 days.  Total fermentation should be around 30 days to complete and let the yeast do some clean up.

Kegging and Bottling / Re: Keg beer line survey
« on: July 04, 2014, 05:41:39 PM »
3/16" x 10' x 12 psi x 38F here :)
This here in a collared chest freezer.

Kegging and Bottling / Re: Mini fridge question
« on: July 03, 2014, 08:11:59 AM »
I look in the resale stores, Habitat, etc.  You can do the 2 x 4 option, or just cut the shelves out of the doors to give more room.  Take a round footprint of your kegs with you to measure, as well a tape to measure height.

Equipment and Software / Re: false bottom too small
« on: June 28, 2014, 09:18:16 AM »
Make sure the false bottom is anchored so it will not rise while mashing.  I have mine hard piped with s/s tube and Swagelock fittings.

Equipment and Software / Re: Hand Cranked or Powered?
« on: June 26, 2014, 07:27:02 AM »
Motorized Schmidling for years.  Made the decision after milling a 10 gal batch of wit with all those wheat berries by hand.  Found a DeWalt tablesaw at the dump, took motor and used pulleys from Grainger to reduce the RPM's to around 350.  Gives a nice, consistent crush that a drill cannot.  I hit 80-85% efficiency.

General Homebrew Discussion / Re: Is my beer ruined?!
« on: June 02, 2014, 12:19:30 PM »

Filet steaks & lobster tails today.

Beer Recipes / Re: Black Rye Double IPA
« on: April 23, 2014, 07:46:33 AM »
hey all - final update on this one (which I actually named Hops on Pumpernickel)

scored a 41.5 2 weekends ago, didn't medal, but that's ok - specialty category can be a bit tough these days - great comments - only suggestion was the one judge wanted to see more roast or chocolate character in the nose and flavor, but I disagree with him there as i feel I get a hint and that's all I am looking for.

I still have a couple gallons left and its tasting mighty nice.

Roast and/or chocolate should not be in the flavor profile of a Black DIPA.  Just the dark color.  That's why we used the Black Prinz in ours.

Ingredients / Re: oats in Witbier
« on: April 14, 2014, 02:57:53 PM »
I use the oats from the grocery store.  I think they're rolled, whatever that means.
I do the same

Ingredients / Re: New White Labs Packaging Announcement
« on: April 13, 2014, 10:29:24 AM »
If they extend this to the homebrew line, will the expiration dates go out to 6 moor more?  The 3 month freshness is a major reason Wyeast is carried by a lot of LHBS.

Beer Recipes / Re: Honey Blonde Ale
« on: February 26, 2014, 08:32:00 AM »
I would put about 1# honey into the fermenting beer 2-3 days into fermentation to preserve the honey flavor.  If you can do all grain, try to mash high since the addition of the honey will dry the beer out somewhat.  A higher mash temp, say at 160dF, will give more higher end sugars for more body. 

A robust honey like DM Taylor suggests at the end of boil will also work.

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