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Topics - jimmykx250

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16
Ingredients / what water to test
« on: February 13, 2016, 04:25:13 PM »
I live in northern Illinois and am on a private well. I recently had a new softener installed and wanted to get my water tested by ward. So I sent them a bottle of both softened water and non softened (outside spicket) and left my number to have them call me to discuss what i should brew with and have tested. I at least will have them test to see how effective the new softener is and have the brewer test done on one but which one or both? Anybody on this forum have similar situation?

17
Yeast and Fermentation / Barleywine with us05
« on: January 10, 2016, 08:46:22 PM »
So i was invited on a barrel fill for a barley wine thru the local home brew shop. 10 people brew 5 gal batches and we soak in the barrel for 3 to 4 months. Tasting party before to make sure nobody has infections or off flavors.They give you a recipe to follow and my og was 1.083. They said to pitch 4 packs of us05 and i did along with some wyeast nutrient. After it tock off i put it in a water bucket with just 2 ice packs changed daily. Saw bubbler activity for 6 days and checked gravity and im at 1.041. I pulled it from the water bucket and shook the bucket to see if i could liven the yeast back up. Any suggestions? Warmer room maybe?The room its in hangs around 67 degrees.   Thanks,

18
Ingredients / water profile
« on: January 03, 2016, 05:43:24 PM »
I live on a private well and the outdoor spicket i use for brewing is not run thru the water softner. I do run it thru a carbon filter that I hook up to the hose. Im getting my water analyzed by ward and I believe i should be sending in the un-softened water for analysis because thats what I ill be brewing with and I have read that un-softened water is what I should brew with correct?
The only thing i dislike about my water is the high iron/sulfor content. We plan to get a whole house iron filter but that will not go to the outside spicket.
Am i better off just buying bottled water? Sorry for the rambling post im having a hard time just picking a direction to go here.
 

19
Beer Recipes / help me throw something together
« on: November 07, 2015, 04:59:14 PM »
Brewing today and i want to purge the bal of my grain shelf stock. Here is what I have help me make up a kitchen
sink recipe. Thanks
GWM munich malt 3 oz
briess caramel 60L 5oz
CMC white wheat malt 10oz
gambrinus honey malt 10oz
plenty of 2 row
hops in stock:
wilammete
citra
summit
nugget
columbus
cent
rakau
chinook
amarillo

20
Ingredients / simco hops
« on: November 05, 2015, 02:10:18 AM »
Looking for some simco pellets anybodyhave any recomendations?
Thanks,

21
All Grain Brewing / dry hop question
« on: November 05, 2015, 12:45:43 AM »
Im doing a pliny clone and I started at 10 days after yeast pitch with 1 oz each columbus,simco and centennial. I pulled the lidoff the bucket to check today and it smells great but had a green hop layer on top so thick you couldn't see the beer. Ive never seen this before not at least that thick it normally seems to settle to the bottom. Is this normal?

22
All Grain Brewing / happy happy joy joy
« on: October 19, 2015, 10:30:17 PM »
Nothing makes me happier than cracking a home brew and saying man i like this. Ive been working on a summit sag clone for quite a few batches now and i have to say im really closing in. Nothing more satisfying!!

23
Ingredients / Great Western Malting Company’s Full Pint Malt
« on: September 23, 2015, 05:35:21 PM »
Anybody try this stuff yet? I just saw it on homebrew finds. Curious.

24
Equipment and Software / ph meter
« on: September 02, 2015, 08:21:55 PM »
Looking for some input on a ph meter. This one popped up on home brew finds. Right now I use the strips. Any one have this model or can recommend one that isn't a hundred bucks?
Thanks,
http://www.amazon.com/gp/product/B013QJ1JO2/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B013QJ1JO2&linkCode=as2&tag=hombrefin-20&linkId=ADAEZ4BYK3EHM5TG

25
General Homebrew Discussion / Sour
« on: July 10, 2015, 09:09:19 PM »
As a guy who has never had a sour beer I'm curious. But honestly it doesn't sound good. Looking for commercial examples you guys might recommend.
Thanks

26
General Homebrew Discussion / kern river clone
« on: July 01, 2015, 05:27:30 PM »
Just cracked the first of a 3-1/2" case batch of home brew (only one week old in the bottle) and im all smiles. Started homebrewing a year ago may and nothing beats the satisifaction of making your own. Happy happy joy joy.

27
Yeast and Fermentation / safbrew t58
« on: April 12, 2015, 03:36:56 PM »
So I have a pack of T58 that i haven't used and am wondering if my summit saga (hose brew) would be a option for this style yeast. I actually want to do a split batch yeast comparison between t58,us05. Any input or thoughts? I hope to pitch later today.
Thanks,

28
Ingredients / hop shots
« on: March 13, 2015, 09:21:16 AM »
I bought a 20 gram can of co2 from yakima and some syringes for storage. Just wondering how much I should put in my first 5 gal batch and when? I'm thinking at the beginning of the boil but not sure. I assume the fridge is the place for storage too correct? Thanks,

29
Beer Recipes / help with recipe
« on: January 30, 2015, 04:48:24 PM »
I have a question- I bought the grain bill for the following recipe but failed to have the grains separated. Will this not turn out if I mash the Carafa2 specail with the other grains? I didn't have the grains milled but It would take a considerable amount of time to pick thru all the grains to separate out the carafa. LEt em know your thoughts. Recipe follows.

ROSE CITY BLACK IPA

BEER RECIPE

Recipe Name:    Rose City Black IPA
Style:    Black IPA
Mash:   All-Grain
Volume:    6 Gallons (.75 gallons absorbed by kettle hops, .25 gallons lost to trub/dry hops)
OG:    1.061
FG:    1.012
% Alc:    6.6% ABV
IBU:    68
SRM:    39
 
Description of this Beer
 This is a perfect example of a black IPA. The malt backbone is pleasant, but falls prey to the hop aroma and flavor, which meld with the subtle roastiness to taste almost minty, oreo-like, and decidedly more herbal than it would be without the Carafa.
 
Fermentables
Amount & Type of Fementable (grain, extract, sugar, fruit, etc.)
 10 lbs US 2-row
1 lb US Munich 10L
1 lb US Crystal 40L
1.5 lbs German Carafa Special II (added at sparge)
 
Hops
Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop
 US Summit 18.5 % 0.50 oz 30.0 Loose Pellet Hops 60 Min From End
US Simcoe 12.7 % 1.00 oz 13.6 Loose Whole Hops 10 Min From End
US Cascade 5.7 % 1.00 oz 6.1 Loose Whole Hops 10 Min From End
US Summit 18.5 % 1.00 oz 10.9 Loose Whole Hops 5 Min From End
US Simcoe 12.7 % 1.00 oz 7.5 Loose Whole Hops 5 Min From End
US Simcoe 12.7 % 1.00 oz 0.0 Loose Whole Hops At turn off
US Summit 18.5 % 0.50 oz 0.0 Loose Whole Hops At turn off
US Cascade 5.7 % 0.50 oz 0.0 Loose Whole Hops At turn off
US Simcoe 12.0 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Cascade 6.0 % 0.50 oz 0.0 Loose Pellet Hops Dry-Hopped
 
Other Ingredients
Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added
 1 Whirlfloc tablet added 15 min before flameout
 
Yeast
Type of Yeast (e.g. Wyeast 1056, White Labs WLP001)   Amount Pitched
 I Used Pacman, but 1056/001/US-05 should all work fine, but may require additional fining    Big Starter or lots of slurry
 
Directions
Include mash temps/times, boil times, fermentation temps/duration, etc.
Mash at 151F for 60 min, followed by 15 min "cool" batch sparge (with 155F water)
Boil for 90 min
Ferment at 58F

30
Yeast and Fermentation / flavors from pitching to warm
« on: January 30, 2015, 12:02:29 AM »
I have gotten an off flavor that hasn't been consistent in my house ale. I suspect its from possibly rushing and pitching when the wort is too warm. Can some of you describe what these flavors might be so i can nail this down? Still learning and having fun doing it!!!

Thanks,

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