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 - skyler

Pages: 1 ... 40 41 [42] 43 44 ... 55
Equipment and Software / Re: Giant Tea Ball for hops?
« on: November 15, 2010, 06:09:13 PM »
I love my tea balls. I use the giant one for a single large hop addition (when I bittered my märzen with 3.2% AA Tettnanger, or when I put 4-6 oz of pellet hops in at 5 min for an IPA). I use a 3-inch one for keg hopping and for moderate hop additions in the boil. I use little ones (2") for keg hopping and for small additions. Since I mostly use whole hops, I only need the balls or hop bags when I am using more than about 1.5 ounces of pellet hops. When that does happen, I have had absolutely no problems with the stainless hop balls. the large one would be impossible to open mid-boil to add hops to since the hops expand to fill the ball no matter how many hops I put in it. I have not had a problem with AA extraction - it has always been roughly the same as when using a nylon "hop bag" or a cheesecloth peasant's purse.

Zymurgy / SMaSH Beers
« on: November 15, 2010, 07:01:54 AM »
The article inspired me - I brewed an all MO/Glacier bitter today (w/WLP002). I've had an an MO/Cascade IPA at a brewpub in Portland (Amnesia), but couldn't really tell what it was supposed to taste like since it was always SUPER CLOUDY and full of suspended yeast. Man, I wish that more brewpubs filtered their beers...

If it turns out good, I was thinking about brewing up an MO/Centennial APA (around 1.055 at 40 IBU). Anyone else tried something like that?

Zymurgy / Re: 2010 M/A Geeks column - Malt Conditioning
« on: November 15, 2010, 06:45:35 AM »
I actually tried malt conditioning for the first time recently and had my first stuck sparge in an all malted-barley beer. This is what I did:

I sprayed with tap water and stirred/shook the stainless steel stock pot full of grain (Cargill 2-row and TF Medium Crystal) until a few grains stuck to my palm when i grabbed a fist-full. Then I waited 20 minutes and milled. I poured the crushed grains into my Denny-style mash tun, then closed the lid and went to bed. The next morning, I mashed in at around 10:00 am. Ended up giving it a very long mash (nearly 2 hours @151F), because I had to run an errand. Then, boom, stuck sparge. My guess is that the weight of the moistened crushed grain sitting on the steel braid overnight eventually caused the braid to flatten or collapse. Regardless, I have been hesitant to try it again. Did I do something wrong?

Yeast and Fermentation / Re: Wyeast Greenbelt
« on: November 14, 2010, 08:41:08 PM »
Yeah, the specs on it sound great to me. Similar to 1056, but more flocculant - it sounds like Pacman, except that, as far as my tastebuds are concerned, Pacman narrowly appears to favor the malt (even when fermenting very dry), and Greenbelt supposedly favors hops even more than 1056. On the one hand, I would like to try this yeast if other homebrewers have tried it and say it is significantly more flocculant than 1056, on the other hand, a local brewpub gives me free WLP001 whenever I want.

My club is ordering some ECY, but the wait is apparently very long, so we don't know when we'll get any. I put myself down for a bottle of Old Newark Ale, but everyone else seems to be more interested in the bugs.

Yeast and Fermentation / Re: Wyeast Old Ale Blend
« on: November 08, 2010, 05:51:26 PM »
I believe it is Brett C

Yeast and Fermentation / Wyeast Greenbelt
« on: November 06, 2010, 02:33:47 PM »
So this is an Austin Homebrew exclusive... anyone used it yet? Sounds like it could be the old Ballantine strain, from the description.

Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good attenuation and high flocculation characteristics make Greenbelt clean and versatile.

Attenuation: 74-78%
Flocculation: High
Optimum Fermentation Temperature: 65-72 F (18-22 C)
Alcohol Tolerance: 10% ABV

All Grain Brewing / Re: Ph question for IPA recipe
« on: November 06, 2010, 08:21:14 AM »
What kind of hops are you using? One possible issue could be hop choice (beta acids and co-humulone and other things I barely understand). If you are looking for a more aggressive bitterness, try bittering with chinook or ctz. If your beer was a Simcoe/Amarillo/Citra IPA, it would probably be a lot more smooth and less noticeably bitter than the same IBU's with lower co-humulone hops. I also find noble hops produce a fairly sturdy bitterness when used excessively early in the boil.

Equipment and Software / Re: Denny's Mash Tun
« on: October 30, 2010, 07:58:50 PM »
My efficiency jumped 10% when I switched to a blue cooler.

Equipment and Software / Re: 15 gal Kettle for 5-6 gallon batches
« on: October 26, 2010, 06:24:56 PM »
It looks like I can get a 15 gal megapot for a little under $230 (including shipping), and that's the best deal I could find. Any reason why I shouldn't get it?

Equipment and Software / Re: Giant Tea Ball for hops?
« on: October 26, 2010, 08:03:14 AM »
I use that exact giant tea ball when I want to use large amounts of pellet hops. The hops will expand and soak up wort enough to fill the whole thing, but I don't think that has any ill effect - it works great, IMO. But don't try to se it for dry hopping because there is no way it will fit in a corny keg.

Equipment and Software / 15 gal Kettle for 5-6 gallon batches
« on: October 26, 2010, 08:00:38 AM »
I'm looking to bump up to 10 gallon batches, at least some of the time. I currently use am 8 gallon megapot, and it's only barely acceptable for 5-6 gallon batches, to begin with. I am wondering if I should get a 15 gallon kettle (that would allow me to bump up to 10 gallon batches), but I don't want to spend the cash if I will only be able to use it for 8-12 gallon batches and not 5-6 gallon batches. Is it a PITA to brew 5-6 gallon batches with a 15 gallon kettle?

All Grain Brewing / Re: Black Ale recipe
« on: October 21, 2010, 07:52:50 AM »
Also, you could brew any schwarzbier recipe with US-05 and get a black ale out of it.

If it's a Black IPA you're looking for, I would recommend this general grain bill:

6 gal recipe (bc the hops will absorb a half gallon or so of the wort)

10-12 lbs US 2-row
1-2 lbs Munich 10L
1 lb Crystal 40-60L
1.5 lb Carafa Special II (added at sparge)

General Homebrew Discussion / Re: Who messed with the grain mill?!?
« on: October 06, 2010, 07:26:52 AM »
I just bought a crankandstein 2D, and I like it so far.

All Grain Brewing / Excessive Burton Salts
« on: October 03, 2010, 09:50:50 PM »
I recently moved to a place with awful tap water, so I use RO water when I brew (only $3 for 10 gal). Since I was brewing a bitter, I figured just using plain "Burton Salts" would be an appropriate way to mineralize my water. I ended up accidentally putting a tablespoon in the mash (5 gal batch), instead of a teaspoon. What should I expect? I also used 5.2 mash buffer.


Recipe: October Bitter
Style: 8B-English Pale Ale-Special/Best/Premium Bitter

Recipe Overview
Wort Volume Before Boil: 7.75 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.033 SG
Expected OG: 1.046 SG
Expected FG: 1.011 SG
Expected ABV: 4.7 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 37.7
Expected Color: 13.1 SRM
Apparent Attenuation: 76.2 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 65 degF

UK Pale Ale Malt (Maris Otter) 7lb 12oz (89.5 %) In Mash/Steeped
UK Medium Crystal (120EBC) 12.00 oz (8.7 %) In Mash/Steeped
German Carafa Special II 2.60 oz (1.9 %) In Mash/Steeped

US Nugget (9.8 % alpha) 20 g Loose Whole Hops used 60 Min From End
US Citra  (9.0 % alpha) 14 g Loose Whole Hops used 20 Min From End
US Crystal (3.0 % alpha) 32 g Loose Whole Hops used 5 Min From End
US Nugget (9.8 % alpha) 8 g Loose Whole Hops used At turn off
US Cascade (5.7 % alpha) 20 g Loose Whole Hops used Dry-Hopped

Other Ingredients

Yeast: White Labs WLP006-Bedford British Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 151 degF for 60 mins
Step: Raise to and Mash out at 168 degF for 10 mins

4 words: hops in garbage disposal.

Pages: 1 ... 40 41 [42] 43 44 ... 55