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Messages - tygo

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2506
Yeast and Fermentation / Re: Concern about lagering.
« on: December 23, 2009, 06:26:34 PM »
Assuming it's a lower to moderate gravity lager 11g of dry yeast would probably be okay but you could rehydrate another pack and pitch it to be on the safe side.  Whether you pitch more or don't get it warmed up to 50 and rouse the yeast.

2507
Equipment and Software / Re: What Did You Do Over the Christmas Holiday?
« on: December 23, 2009, 11:34:14 AM »
I have the exact same cooler that I'm in the process of converting.  Except I will be nowhere near as innovative or thorough as you.  Nice setup!

2508
All Things Food / Re: Coffee Makers
« on: December 22, 2009, 05:57:52 AM »
After looking around on Amazon the Capressos are the only ones that caught my eye so far.

2509
Yeast and Fermentation / Re: What kind of yeast do you use for a Wee Heavy
« on: December 21, 2009, 08:41:18 PM »
Survey says that should be the same yeast according to what I can find out there on the interwebs

2510
All Things Food / Re: Coffee Makers
« on: December 21, 2009, 07:51:14 PM »
Yeah, I drink a lot of coffee.  But for the home pot I'm generally just using it on weekends.  I'll brew the occasional half pot during the week before driving in but for the most part I don't have the time.  When I make a pot I drink the whole thing usually.  I buy whole bean and grind it but I don't roast it myself...yet.

What I need is a good drip machine that isn't overly time consuming.  Also, it'd be really nice if it dripped into an effective, heat-retaining carafe.  I still haven't found a carafe that holds heat well.  I'm thinking about going out and trying to find a glass lined thermos like my dad had for hunting.  You could drink a hot cup of coffee out of that at 4:00 PM after standing outside in 10 degree temperature all day.  The POS ones I get at BB&B last maybe 60 minutes at room temperature.

I like quality but I somewhat need simplicity since even with a simple drip pot by the time I get it brewing my son has said:

daddy what you doing?
daddy what you doing?
daddy what you doing?

rinse and repeat a dozen times

2511
All Things Food / Re: Coffee Makers
« on: December 21, 2009, 07:18:16 PM »
Good timing on this thread.  The glass carafe for my Cuisinart grind and brew (no idea on the model anymore) just busted and since I haven't been all that happy with it for awhile now I'm in the market for a new one. 

2512
General Homebrew Discussion / Re: Oops, missed
« on: December 21, 2009, 06:28:23 PM »
Racked this one to the secondary today.  Not really necessary but I need the primary over the holiday break.  Prediction for this batch:  Hoppy lightning water.  Think I'll just put it in the mini-kegs when it's done.

On reflection I should have just pitched into the 3.4 gallons I got at the higher gravity.  Would have made for a better beer most likely.

2513
The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 21, 2009, 03:11:40 PM »

Then I went to Maniyunk (The San Francisco of Philadelphia).  and forget it, couldnt even get up the hill. 


Well, Maniyunk doesn't exactly have normal sized hills either. 

2514
General Homebrew Discussion / Re: Going from 10 gallons to 220 gallons
« on: December 21, 2009, 03:08:28 PM »
Those would be need to be some big stir plates.

2515
Beer Recipes / Re: Belgian Strong Golden Recipe
« on: December 21, 2009, 12:17:20 PM »
Okay, so if I drop the carapils and wheat and bump up the pils malt to 14 lbs and the sugar to 2.5 lbs that should put me where I want to be.  Thanks for the advice.

2516
Beer Recipes / Belgian Strong Golden Recipe
« on: December 21, 2009, 11:36:47 AM »
I'm going to be brewing this one over the extended New Years weekend.  I've already got the starter going.  Shooting for a pitch rate of approximately 320B cells (2 qts, decant, 2 more quarts).  This is what I've come up with so far.  Any comments would be appreciated.  On the mash schedule I was thinking of mashing this at 149 to get a little better attenuation.  That a good idea or should I stick with a more normal 152 or so?


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Belgian Strong Golden Ale
Brewer:
Asst Brewer:
Style: Belgian Golden Strong Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.00 gal     
Boil Size: 7.44 gal
Estimated OG: 1.089 SG
Estimated Color: 5.4 SRM
Estimated IBU: 30.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
12.50 lb      Pilsner (2 Row) Bel (2.0 SRM)             Grain        72.46 %       
2.00 lb       Wheat Malt, Bel (2.0 SRM)                 Grain        11.59 %       
1.00 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        5.80 %       
1.50 oz       Hallertauer Mittelfrueh [4.00 %]  (60 min)Hops         20.8 IBU     
0.50 oz       Saaz [4.00 %]  (20 min)                   Hops         4.2 IBU       
0.50 oz       Hallertauer Mittelfrueh [4.00 %]  (20 min)Hops         4.2 IBU       
0.50 oz       Saaz [4.00 %]  (5 min)                    Hops         1.4 IBU                 
1.75 lb       Sugar, Table (Sucrose) (1.0 SRM)          Sugar        10.14 %             
1 Pkgs        Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat               

Total Grain Weight: 15.50 lb
----------------------------
Clint's Batch Sparge Mash
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 23.25 qt of water at 165.5 F    149.0 F       
0 min         Sparge             Add 12.76 qt of water at 185.2 F    160.0 F       

2517
You want to water to be hot to made it easier to get the sugars out of the grains and into solution in the water.  But you don't want it too hot (above 170) or you extract tannins into the wort.  So 150-170 is the generally given range.  145 would probably work just as well.

2518
The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 19, 2009, 06:43:53 PM »
Sterling, VA here.  Looks like we're sitting under about 2 feet give or take.  That's going to shut this area down for several days at least.

2519
Nothing this week but kicked off the starter for my Belgian strong gold that I'm brewing on Jan 4th.

2520
General Homebrew Discussion / Re: Oops, missed
« on: December 19, 2009, 02:19:11 PM »
So this one was still bubbling after 8 days and I was a little confused why it was taking so long.  Took a reading on Wednesday and it was at 1.016 which should have been close to my planned FG.  Let it sit and took another reading today and it was at 1.014 but still about four bubbles per minute in the airlock.

When I was brewing this one I had a discrepancy between my two floating thermometers.  I picked the newest one and went with that but in the meantime I got a lab thermometer and also a digital one.  After comparing all of them today when I was making a starter for another batch and testing the SG on this one it turns out the one I relied on was reading too high.  I probably really mashed at around 146.

So this one is going to be pretty thin I guess.  The beer from the hydrometer tasted okay, just a little too bitter and I'm sure it'll be pretty lacking in body once it's done.  I'm chalking this one up to a lesson learned. 

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