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Messages - beer_crafter

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151
General Homebrew Discussion / Re: Dry Hop temerature?
« on: March 07, 2010, 05:44:32 PM »
In the past I've always dryhopped the day I kegged and it went into the cold, but I've never been happy with it.  After reading some of this and thinking about it, I'm going to try transfering from the fermenter to a Co2 flooded keg, add my hops and seal it for a couple of days before carbonating it in the cold.  Maybe it will be more of what I'm looking for.   8)

After years of trial and error, my latest way of doing this is:
- Primary until fermentation is complete, let the yeast drop
- Rack to a keg containing a sure screen.   Dry hop in the keg with leaf hops loose or pellet hops in a nylon bag.  Purge the headspace with CO2 and add enough head pressure to seal the keg.
- Store this keg at cellar temps for 10-14 days.
- Do a keg-to-keg transfer to my serving keg.  Carbonate and serve. 

152
General Homebrew Discussion / Re: Dry Hop temerature?
« on: March 07, 2010, 06:03:09 AM »
I like to dry hop in a keg (either the serving keg, or a "Bright beer" keg that functions as a secondary).  I used to put the beer in my kegerator right after adding the hops and found that it took a long time to get it where I wanted it-- it was either too grassy or woody or just not hoppy enough, for a week to several weeks.

Since then I have started keeping the dry hop vessel at cellar temps and noticed a much more pleasant hoppiness.  I am interested to see if this improves when my cellar gets into the mid 60s in the summer.  Right now it's at 56.


153
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 03, 2010, 03:31:50 PM »
I have lots of 3787 around (it's my dubbel yeast) and I was going to try to use something new....but I think I'm convinced to stick with it.

154
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 02, 2010, 07:19:48 AM »
Should be WLP 530. Check out Can You Brew it on The Brewing Network, they interview Scott Vacarro from Captain Lawrence and he was generous enough to paint a good picture of how to brew it.
Good luck, that is a great brew to brew. Just be sure to make a big starter ;)

Awesome.  Scott Vaccaro is one of the really nice guys in an industry full of nice guys.   

155
Yeast and Fermentation / Best yeast for "American" Tripel
« on: March 01, 2010, 10:00:45 AM »
Planning on making a Tripel in the next few months, but using American hops.  Similar to Captain Lawrence Xtra Gold.  Not a Belgian IPA-- but a properly balanced Tripel using Amarillo hops instead of noble. 

Can anyone suggest a good belgian yeast strain that would play nicely with the peach and tangerine flavors from the Amarillo?

156
Beer Recipes / Re: Let's see some dunkel recipes
« on: February 16, 2010, 08:16:16 AM »
I use a lighter Munich (Weyermann Munich I) without any Pils.
91.25% Munich I
5% Caramunich
3.75% Carafa Special II
I tend to use "american noble" type hops-- Liberty, Mt Hood,  or Vanguard.

FYI after brewing this again, I think 3+% is too much Carafa Special.

157
Beer Recipes / Re: Let's see some dunkel recipes
« on: January 24, 2010, 07:03:53 PM »
I use a lighter Munich (Weyermann Munich I) without any Pils.
91.25% Munich I
5% Caramunich
3.75% Carafa Special II
I tend to use "american noble" type hops-- Liberty, Mt Hood,  or Vanguard.

158
Some of the newer east coast IPAs stand up to the West Coast.  I would put Ithaca's Flower Power up against anything  from the west in terms of sheer hoppiness.  Captain Lawrence Double IPA, if you blindly tasted it, tastes like something from northern cali.  Nugget Nectar is no slouch too.

159
It all depends on the temp of the tap water and the amount of wort movement during cooling.
I have a 50' immersion cooler that takes 10+ gallons down to the 70s in about 20 or 25 minutes this time of year. 

160
All Grain Brewing / Re: First stuck mash: batch sparge
« on: January 18, 2010, 08:10:22 AM »
Opened up the gap on the mill to the same width as a credit card (about .030") and my latest mash was much better.  There was very little teig on top of the grain. Still using regular tubing, next step is to try with the hi-temp stuff.

161
Equipment and Software / Re: Ice Cube MLT conversion
« on: January 11, 2010, 09:02:46 AM »
There is a lot of dead space in this Ice Cube.  I bought one as a MLT and I since have reverted it back to a cooler. 

162
Commercial Beer Reviews / Re: Stone Double Bastard
« on: January 11, 2010, 09:01:00 AM »
I have some 2004 Double Bastard that is drinking quite well now!

163
All Grain Brewing / Re: First stuck mash: batch sparge
« on: January 08, 2010, 09:51:46 AM »
Doughballs aren't the problem.  The mash itself was quite well mixed and even rather thin. 


164
All Grain Brewing / Re: First stuck mash: batch sparge
« on: January 07, 2010, 09:22:51 AM »
I don't.  Going to measure it once I get a feeler gauge this weekend.

165
All Grain Brewing / Re: First stuck mash: batch sparge
« on: January 06, 2010, 08:28:06 PM »
Does anyone use Hi-Temp vinyl tubing?  The ID is 3/8" while the OD is 1/2".  I recently changed to this from regular 1/2" OD vinyl tubing and I noticed my flow during the sparge got significantly slower, which in retrospect, is an obvious result.

When I removed this from my tun, replaced it with the regular 1/2 OD" and that allowed me to drain the mash. 

I am wondering if a tight crush along with the Hi-Temp tubing combined to create the stuck sparge.

Now...  is it OK to use regular vinyl tubing at mash temps?   I originally switched to the Hi-Temp stuff mostly becuase the regular stuff collapses and suctions in on itself when hot.. but it sure doesn't ever result in a stuck mash!  Is there a better tubing to use for this application?

 

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