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 - ipaguy

Pages: 1 2 [3] 4 5 ... 12
31
General Homebrew Discussion / Swedes, help me out here, please.
« on: December 29, 2010, 06:16:40 PM »
Is it Gotlandsdricke or Gotlandsdrika or Gotlandsdricka?  I've seen all 3 spellings.

32
Yeast and Fermentation / Re: I now know what 'vigorous fermentation' means
« on: December 28, 2010, 07:40:53 PM »
I knew up front that the 1007 builds a monster krausen.  Between that and using my new stir plate and O2 system for the first time, I knew that I'd better watch things like a hawk!  All is good so far, and blow-off seems to be letting up after 48 hr.  Hopefully I'll be doing my final airlock swap in a couple hours.  Edit:  I also got a very clean transfer out of my boil kettle, so I don't have any chunks coming through to plug things up.

33
Zymurgy / Re: Zymurgy's 5th annual Gadgets issue
« on: December 28, 2010, 06:40:13 PM »
I liked the ad for the Tap Boards.  Those look so cool.  Makes me want to start kegging.
http://www.tapboards.com/tap-boards.php

34
Yeast and Fermentation / I now know what 'vigorous fermentation' means
« on: December 28, 2010, 03:40:45 PM »
2L WY1007 starter on stir plate.  1 servomyces cap in boil.  O2 injection...
I knew up front that I should really be using a carboy w/ blow-off tube for this, but I thought I could get away with a 6.5 gal. bucket & 3-piece airlock at 58F.  Luckily I always have a couple extra airlocks on hand to change out in this kind of situation.  Keeping a close eye on things in case airlock plugs & blows right off the fermenter, but not a problem so far. :P

35
Ingredients / Re: birch syrup
« on: December 28, 2010, 02:43:16 PM »
My opinion (having made birch rootbeer & trying the Life & Limb collaboration) is that less would be better. A guesstimate would be to use >1% at kettle KO vs. bottling, but you had better love the flavor. Maybe a good Q for the Professor?  ??? 

I'm currently using some honey (~8%) in my Gotlandsdricke recipe (a lightly smoke amber ale with juniper).  I'm definitely thinking of ordering some birch syrup to replace some or all of the honey. 

36
General Homebrew Discussion / Re: 2011 Brewing Goals
« on: December 28, 2010, 02:23:03 PM »
I'd like to search out more commercial examples of styles I'm not familiar with to give me ideas an what I want to brew.  I want to continue to tweak a couple recipes that show a lot of promise:  A fruit stout and a Gotlandsdricke.  I just discovered Brewing Network podcasts a couple months ago, so I have a lot of listening to do to catch up on the archives.  Over the last year I made several improvements in my process:  a small mash tun,  gear to make starters (including stir plate), and O2 injection system.  My next priority is going to be better temperature control of my fermentations.  I have an area which is very constant in temperature (58F right now), but I don't want to be limited in what I brew based on the season.  After that would be a kegging system.  About the last thing on my list would be going to AG.  It seems like people make a big deal out of AG vs. mini-mash, but it seems to me that other process improvements would probably  buy me more in terms of quality at this point.

37
Equipment and Software / Re: Star San
« on: December 26, 2010, 02:55:05 AM »
I've heard of using phosphoric acid to "acidify" the StarSan solution.

5% Acetate (vinegar) does have a pH around 2.4, but I wonder whether it would be the ideal acid to use given that we want to use the StarSan solution as a "no rinse" sanitizer.  Most beer styles we attempt to brew would get dinged for any "vinegar" or "acetic" aromas or flavor.
If you already have phosphoric acid around (like for sparge water acidification) I think that would be the ideal way to go, seeing as that's what they use in the formula in the first place.  I brought up the vinegar because the guy from 5 star mentioned it.  He also said that the cloudiness you get from hard water is a product of the surfactant reacting with magnesium in the water.

38
Equipment and Software / Re: Star San
« on: December 25, 2010, 09:15:28 PM »
I use soft water for starsan. It works great & lasts a long time. Our hard water is high alkaline. CaCO3 = 236 and PH is 7.6.  I need to have Ward Labs test our soft water.  Cheers!!!

High pH is not good for StarSan.  The way the stuff works, at pH under 3.5 it kills bacteria deader-than-dead in around 30 sec.  When the pH goes above 3.5, it turns pretty much harmless.  So, you don't want really alkaline water, or a lot of PBW residue left around, etc.  The inventor of the stuff mentioned that you can acidify your water with a little white vinegar to make sure the StarSan doesn't get deactivated.  There was a really good episode of the Brewing Network where they interviewed the inventor & president of the company (Five Star).  Check the archive and look for 'Sanitation Show'.  I think it was a couple years back.  Edit: Date of the show was 3/18/2006. A must-listen.

39
Extract/Partial Mash Brewing / Re: First attempt.....
« on: December 25, 2010, 08:59:01 PM »

Edit:  btw, if someone at an HBS is unhelpful or condescending tell them that the the guys on the AHA forum think they're a bunch of douche-nozzles.

... and the gals think so too.
Sorry, kgs.  I really should have used a more inclusive term.  I'm always thrilled to hear about female homebrewers.  White males seem to be overrepresented in our hobby, but I would surely like to see that change.  I'm mystified about tales of bad customer service at HBSs.  People starting out are bound to have a lot of questions.  These places have a pretty limited customer base, so they really can't afford to offend anyone.  I also find condescension  to a customer based on gender to be totally vile.

40
Extract/Partial Mash Brewing / Re: First attempt.....
« on: December 25, 2010, 05:49:46 PM »

ipag~ um....LME = light malt extract or liquid malt extract??  DME = Dark malt extract or dry malt extract??

Happy Festivus!!!

DME = dry malt extract.  I plugged in the 3# of Alexander's wheat LME and got an OG of 1.086.  Definitely a big beer, but about exactly right for an IIPA.  I'd say go for it, but a starter is strongly recommended.  Good brewing.

41
Yeast and Fermentation / Re: Starter/stirplate tip
« on: December 25, 2010, 02:28:27 PM »
Brewing is one thing, but if you work in a lab and do several dozen flasks a day, you don't last long if you don't develop good habits on this.

42
Yeast and Fermentation / Re: Are 2 yeast strains OK?
« on: December 25, 2010, 01:48:54 PM »
What's your fermentation temp going to be?  Pitching cold isn't going to hurt your yeast, so your fermentation may restart as it warms back up,  especially if you give the fermenter a shake now & then to rouse the yeast.  Still, if you  know you under-pitched in the first place another packet of yeast wouldn't hurt.

43
I'll probably do an experimental smoked beer on Sunday.  I've got a new stir plate & O2 system I can't wait to try out.

44
Yeast and Fermentation / Re: WY1007 vs. WY2565
« on: December 24, 2010, 08:30:27 PM »
Have you thought about WLP029?
This yeast does not ha e lactic tone.
It is slightly frutty to my taste buds.


Well, I've got WY1007 sitting in the fridge, so I have to use it for something.

45
Beer Recipes / Swedish/German hybrid (bjcp 23-A?) mini-mash
« on: December 24, 2010, 03:42:56 PM »
This is what I'm planning on brewing this weekend (5 gal):

6 # Northern Brewers Munich LME (1/2 @ 60min., 1/2 @ 20min)
1 # Pale Malt (6-row)
1 # Briess Cherrywood smoked malt
3/4 # Clover honey (@ 20min.)
1/4 # CaraWheat
1/4# Crystal Rye
1/4# Honey malt
1/4 oz. dried, crushed juniper berries in mash tun

30 min rest @ 122F,  60 min rest @ 152F, 168F sparge

1/2 oz 7.5%AA Perle pellets @ 60 min.
1/2 oz Perle pellets @ 20 min.
1 tsp. Irish moss @ 20 min. (rehydrated)
1/2 oz 6.0%AA Sterling pellets @ 10 min.
1/4 oz dried, crushed juniper berries @ 10 min.
1/2 oz Sterling pellets @ flameout

O2 injection
WYeast 1007 - 2L starter
58F fermentation temperature

Estimated 1.063 OG, 26 IBU, 11 SRM

Just brewed this today exactly as listed, OG was dead on.  First use of my stir plate & O2 system.  Wort tasted just right. 

Pages: 1 2 [3] 4 5 ... 12