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Messages - beer_crafter

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151
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.

152
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.

153
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.

154
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. 

155
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.

156
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. 

157
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!

158
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. 


159
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.

160
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?

 

161
General Homebrew Discussion / Re: dry hop time and taste?
« on: January 06, 2010, 07:01:44 PM »
It's the dry hops.  You'll get an effect after 1-2 days, especially with Fuggles.  My bet is that 10 days from now, it will be MUCH better.  You should try to keep it at cellar temps.

162
All Grain Brewing / First stuck mash: batch sparge
« on: January 06, 2010, 02:09:34 PM »
I've done dozens of partial mash and all grain brews using Denny's cheap'n'easy mash tun design, and it's always worked well for me.

This past week I brewed a Munich Dunkel with 94% Weyermann Munich I malt, 3% Carafa Special, and 3% CaraMunich.  I belive my crush was finer than I normally crush, since there was a lot of flour.  I did something different with this batch by adding water slowly to the grain in the tun, rather than vice-versa.  Ultimately, I mashed at 152.  When I went to vorlauf, as soon as the runoff cleared, it slowed to a trickle.  I tried to stir up the bed, and the same thing happened.  I attemped to move some of the mash to a different (smaller) tun with the same design, and it got stuck there too.

I ended up changing out the hose that passes through the wall of the cooler to one that had a large ID with the same OD... unfortunately, this is a regular, non hi-temp tube, so I prefer to use the original tube I had been using.  Nevertheless, it, along with a lot of patience, helped me to get through the brew day.

I noticed that there was a rather thick (.5 - 1.25") layer of trub/mud/protiens that sat atop the grains once my sparge was complete.  I have seen a thin layer of this substance before, but never has it been so thick.  I assume it was this substance that was causing the stuck sparge. 

It is likely that this was caused by my crush?   Or is it possible that at some point I unintentionally throughout this pricess did some sort of temperature rest that caused a thick, muddy like protien to form in the mash? 

Next batch, I will be using a coarser crush, but I thought I would ask the group here for opinions as well. 


163
General Homebrew Discussion / Re: Brett
« on: December 10, 2009, 08:25:56 AM »
I used 3789 in an Orval clone and I found this particular strain worked relatively quickly.  You may need to give it a few extra weeks but I don't think you will need to age it for many many months.

164
Wood/Casks / Re: Cask Conditioning in a small (5L) oak barrel
« on: December 09, 2009, 08:37:57 AM »
It worked.  The only problem is that my barrel is 10L, not 5L, so I undershot the carbonation level significantly.

165
Extract/Partial Mash Brewing / Re: Locating English Pale Malt Extract
« on: November 24, 2009, 07:52:03 AM »
For an ESB, it's pretty critical to have a rich tasting base malt. 

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