Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jimmykx250

Pages: 1 ... 19 20 [21] 22
301
Yeast and Fermentation / Re: fermentation take off
« on: October 03, 2014, 05:30:00 PM »
I will report back and let you all know what the taste test results are. I am still learning and trying to keep things as simple as possible. That's partially why I like the BIAB process so much simple.   

302
Yeast and Fermentation / fermentation take off
« on: October 02, 2014, 10:21:56 PM »
I have a question that I know is a newbie one. I re pitched a saga clone on top of last batches saga clone cake and I noticed fermentation like crazy within hours but two days later put put on the air lock. Seems like a real slow down. I haven't checked gravity but i suspect the yeast had a feast and did their thing (for the most part) is this going to adversely effect the flavor of the beer?

I posted in the recipes forum a little while back about this summit saga clone recipe and I have made this beer probably 8 times now. I'm learning the smallest changes on brew day can really effect your outcome as far as
taste goes. I notice significant taste changes and I cant figure out what I did? same yeast recipe kettle blah blah blah? Very puzzling.

303
Yeast and Fermentation / Re: fruit flies in airlock
« on: September 23, 2014, 05:21:31 PM »
I always use star san and I use a 3 piece air lock so I don't see how they could possibly get into the beer. Anything is possible. After I found them I dumped and cleaned the airlock and used a 50/50 mix of star san and vodka in it. If the beer is infected it will be evident in the taste correct?

304
Yeast and Fermentation / fruit flies in airlock
« on: September 23, 2014, 01:41:08 PM »
I'm fermenting an ipa that's just about done when I noticed the airlock on top had dead fruit flies in it. Is this something any of you have experienced? I haven't noticed them in the house before so im not sure exactly where they are coming from. We keep all fruit except apples and oranges in the fridge and I checked right away and nothing there. The beer smells ok. What should I do to prevent this? Im kinda hesitant to taste the beer now. Any advise or opinions?
Thanks,

305
Ingredients / Re: maris otter
« on: September 18, 2014, 10:31:02 PM »
Guys i brew BIAB style and usually mash at 152 for 90 min. Do i need to jack up the temp? m still learning!

306
Ingredients / Re: maris otter
« on: September 17, 2014, 05:28:00 PM »
Thanks for all the responses and input. I have only brewed ales so far and wanted to try something different, I have tried two different brands of 2 row so far but that's it. So I placed my order and included 5LBS of Bairds Maris Otter. I'm going to brew the summit saga recipe that I posted under recipes here not to long ago. The recipe will consist of 5 LB marris otter and 6 lbs of 2 row. Trying is going to be the best thing to do. Also for the sake of experimentation I ordered 8 different base grains in 2 oz. separated bags and will make tea samples to see what each brings to the table. 

307
Ingredients / maris otter
« on: September 16, 2014, 10:30:44 PM »
Im still trying to figure things out and have only brewed with 2 brands of 2 row so far. Im about to branch out and try marris otter. Im ordering a 55lb bag along with another 50LB bag of 2 row. Can i substitute any recipe that calls for 2 row with marris otter? Im ordering in bulk to save the cash because i order and have it shipped.
Thanks


308
Beer Recipes / Re: Summit Saga
« on: August 28, 2014, 04:48:38 PM »
Definitely contact the brewery. Saga is one of my favorites as well, would love to have a good clone recipe for it.

Well Summit shot me down. They said whats on the website is all they will give out. (in a nice way)
Any way here is what I have that I got from someone else on the web. Pleaese feel free to brew,tweak and check back on this thread. I welcome any input.
Thanks,

Saga Clone
American IPA (14 B)
Batch Size: 5.00 gal
Boil Size: 6.96 gal
Boil Time: 60 min
End of Boil Vol: 5.46 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Two Stage
Equipment: Pot and Cooler (15/10 gallon)
Efficiency: 65.00 %
Est Mash Efficiency: 68.2 %
Taste Rating: 30.0
Taste Notes:
10 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.9 %
13.4 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 6.9 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 3 4.1 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 4 77.0 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 7 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 4.0 Days Hop 8 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 9 0.0 IBUs
1.00 oz Rakau (Alpharoma) [10.50 %] - Dry Hop 4.0 Days Hop 10 0.0 IBUs


Gravity, Alcohol Content and Color
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 77.0 IBUs
Est Color: 9.0 SRM
Measured Original Gravity: 1.058 SG

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.83 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 12 lbs 1.4 oz
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Mash PH: 5.50
Mash Steps Name Description Step Temperature Step Time
Mash In Add 16.11 qt of water at 168.7 F 152.0 F 60 min
Mash Out Add 7.20 qt of water at 211.4 F 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

309
Beer Recipes / Re: Summit Saga
« on: August 28, 2014, 12:04:27 AM »
Have you tried contacting the brewery?

No but I guess I have nothing to loose by trying right? They do give the basics on their web site.
And like I said im pretty close right now just not confident enough to tweak on my own.
Thanks,

310
Beer Recipes / Summit Saga
« on: August 27, 2014, 08:09:40 PM »
Summit Saga has been one of my long time favorite beers and I have searched the net to only find one person with a recipe that has got me fairly close to the original. Im not good enough yet to start making  changes to get me closer to what i want so does any one know where I may find this recipe? I am brewing via BIAB in 5 gallon batches. Thanks,

311
All Grain Brewing / Re: BIAB: What's necessary and what's not?
« on: August 24, 2014, 03:10:43 PM »
Im stillrealitively new to this hobby with probably around 20 brews under my belt. BIAB is all I have done from the start as my neighbor got me into the hobby and he does the standard 3 vessel system. I love the BIAB for its simplicity and ease of clean up. I just brewed a pliny clone yesterday which had around 14 LB of grain and all I have is an eye bolt to pull the bag up from, works fine. I get my bags from brewcraft 24" square andthey hold up well. I do strain thru a fine strainer when I rack to the fermenter bucket. I really like this system. 

312
Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 23, 2014, 11:53:33 PM »
Is their that big of a difference between 2 and 6 row?

313
Kegging and Bottling / Re: forgot to prime???
« on: August 15, 2014, 05:03:49 PM »
I know this sounds like alot of work but worse case scnario and they are all flat- can I dose them and re-cap?
Say maybee with prime dose or something? I would rather do that work than drink it flat or toss it.

you can. I've not used any of the pre-measured priming tabs but you could try them. I mix up a syrup of known gravity (sugar and water by weight) so that say .5 tsp is how much one 12 oz bottle needs when I am doing just a couple bottles. This should work here too. Ideally you would have a syringe with measurement marks. pop each cap, add sugar, recap and turn gently to distribute sugar and yeast.

Thank Ill try the warm spot and see what happens.

314
Kegging and Bottling / Re: forgot to prime???
« on: August 15, 2014, 04:59:27 PM »
I know this sounds like alot of work but worse case scnario and they are all flat- can I dose them and re-cap?
Say maybee with prime dose or something? I would rather do that work than drink it flat or toss it.

315
Kegging and Bottling / Re: forgot to prime???
« on: August 15, 2014, 04:57:57 PM »
what temp has it been conditioning at since bottling?

IT has been between 68 and 72.

Pages: 1 ... 19 20 [21] 22