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Messages - skyler

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631
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:

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

Fermentables
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

Hops
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

632
4 words: hops in garbage disposal.

633
Kegging and Bottling / Re: filtering beer
« on: September 30, 2010, 03:05:56 PM »
I hate using it, because my girlfriend is a vegetarian and won't consume it, but gelatin works GREAT if you keg. That and a week at 32F before kegging and your beer will be clearer than 90% of commercial craft beer.

634
Yeast and Fermentation / Re: Dear yeast...
« on: September 29, 2010, 04:23:06 PM »
I had big, messy blow-outs 1/4 batches until I got that anti-foam stuff. It works great.

635
General Homebrew Discussion / Re: Where to Buy Summit in Bulk?
« on: September 28, 2010, 10:30:08 PM »
Here they have them for a dollar.
http://www.chicompany.net/index.php?main_page=product_info&cPath=261_268_279&products_id=1335


Chico is only 2 hours away from here, so I can't imagine shipping would be too harmful. Thanks, Maltlicious.

636
General Homebrew Discussion / Where to Buy Summit in Bulk?
« on: September 28, 2010, 03:20:20 PM »
Does anyone know a good place to get summit hops in bulk? I prefer whole leaf, fwiw.

637
General Homebrew Discussion / Re: Okinawa Bound
« on: September 28, 2010, 03:16:08 PM »
I think some Aussie and New Zealand homebrew supply shops ship to Asia.

638
Ingredients / Re: Hops for Deschutes
« on: September 28, 2010, 06:28:28 AM »
Red Chair NWPA blew my mind when they offered it as a standard seasonal last year. Their Portland pub was a major destination for me while I lived in Portland - outstanding one-off/experimental beers on a regular basis.

639
Ingredients / Re: Crushing and Gelatinizing Raw Wheat Berries
« on: September 25, 2010, 04:54:33 AM »
Well, I successfully used raw berries in a wit before - I just didn't pre-gelatinize them. I also used a baller giant professional mill, and not my brand new crankandstein. I suppose I will food-process them, boil them, then food-process them some more before putting it into the mash. I can go for a 20 min 124F rest, followed by a 60 min 149F rest.

640
All Grain Brewing / Re: what do you do with all that grain?
« on: September 24, 2010, 06:54:36 PM »
I put an ad on Craigslist for the local chicken farmers.  Now, I get a dozen eggs as a barter every other brew........ (10 gallons each)

I'm stealing that idea. Thanks.

641
Ingredients / Re: Cacao Nibs
« on: September 24, 2010, 06:12:05 PM »
I'd go with one 4-6 oz package of nibs and don't even bother tasting for at least two weeks. YMMV, but I didn't get much from my 6 oz of nibs with 1 month of contact time (I was in an "I have to keg this now whether it's ready or not because I'm moving scenario, so no tasting). That was a 7% ABV stout.

642
Ingredients / Crushing and Gelatinizing Raw Wheat Berries
« on: September 24, 2010, 06:06:35 PM »
Hey, the LHBS was out of flaked wheat and low on torrified, so I went over to the grocery store and bought a few lbs of raw wheat berries to make another witbier. If I pre-gelatinize them by cooking them, do I crush them before or after I boil them? And should I soak them overnight before boiling for 15 min (as I would if I was cooking with them)?

I used raw wheat berries heavily in a past witbier and, while the yield was much lower than with torrified and flaked wheat, the flavor was actually very good. Last time I didn't pre-gelatinize the berries, though (and went for a 20 min protein rest at 124F). For the record, this is the recipe (it's a variation on my Citrus Wit, which still stands as the best witbier I've had, IMHO).

Baby Shower Lime Wit (5.5 gal)

6 lbs US 2-row
2.75 lbs Raw Wheat Berries
2 lbs Torrified Wheat
.5 lbs Instant Oats
2 lbs Rice Hulls

.32 oz Cascade (9.3% AA) 60 min
.67 oz Cascade (9.3% AA) 10 min
1 oz Cascade (9.3% AA) 0 min

1 lime peel 5 min
.25 oz Indian Coriander 5 min

3711 French Saison (fermented in the high 70's)

Mash Schedule undecided

OG ~1.048, FG ~1.008, ~18 IBU

643
All Grain Brewing / Re: Who does late mash?
« on: September 24, 2010, 09:28:54 AM »
I've done what Jeff has done with good results. It really comes down to the matter of pH. You can mash the dark grains in there for the full time, but the addition of gypsum or other pH lowering compound is almost imperative to keep the "ashtray" out of the flavor profile.   ;) 

By doing the dark grains late, it minimizes the chance of the acrid flavors while still giving the character and color of the dark malts.

Don't you mean a pH raising compound like chalk? Dark grains are acidic, and I thought the acidity was what extracted tannins from the husk.

644
Beer Recipes / Re: Porter vs. Stout
« on: September 19, 2010, 03:50:26 AM »
Take a gander at the BJCP guidelines:
Stout
Porter
The list is quite helpful in a broad sense if you're entering amateur competitions,  but outside of that the 'guidelines' should most definitely be taken with a large grain of salt.



I'd say a pallet-full, when it comes to British styles.

645
I am wondering if bittering with ctz is a good idea. On the one hand, it reduces hop matter in the kettle (compared with all cascade), which is bound to help me get that beer brilliantly clear, but I could also just use northern brewer, which is somewhat more traditional. Then again, with cascade as the backbone (and only hop mentioned in the description), I feel like the C hop character from ctz won't really screw anything up.

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