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Messages - chezteth

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376
Beer Recipes / Re: my christmas/winter warmer recipe...thoughts
« on: November 07, 2010, 09:16:14 AM »
Sounds very good.  I agree with Gordon about the spices.  You can always adjust later if you need more.  Christmas time may be a bit soon for this beer due to the OG/FG.  It will definitley improve with age.

Happy Brewing,
Brandon

377
Yeast and Fermentation / Re: re-pitch for bottling?
« on: November 07, 2010, 09:05:23 AM »
Is there any safe way to save the unused portion of the dry yeast for the next batch (say a month)?

Sometimes I will fold the yeast pack and put a small piece of tape on it to keep it closed.  Then I will put it into a small ziplock bag and put it in the fridge till next time.  This may not be ideal but it seems to work.

378
General Homebrew Discussion / Re: 1st batch update :D
« on: November 06, 2010, 03:06:24 PM »
I agree.  A few extra days may help and certainly not hurt your beer.

Happy Brewing,
Brandon

379
General Homebrew Discussion / Re: How long is too long for dry hopping?
« on: October 24, 2010, 11:04:12 AM »
I have left dry hops in a fermenter for a month with no problems.  Although, if I were to do it again I would removed the hops sooner and add more fresh dry hops to really enhance the aroma.

380
I usually use PBW and hot water.  It will take off most labels after a soak.  If they still don't come off then a scrub pad is in order.

381
Beer Recipes / Re: working on a oatmea/blackberry stout recipe
« on: October 23, 2010, 12:24:53 PM »
Latest on this is that the place I ordered from was out of blackberry puree, so I had them substitute raspberry rather than back order.  Is it just me, or does Raspberry Puree sound like a Weird Al Yankovic song?  Should be starting this sometime this week.

LOL!  That could very well be.  Weird Al has a lot of unusual lyrics  :P

382
General Homebrew Discussion / Re: Potato beer
« on: October 23, 2010, 07:48:27 AM »
I made a sweet potato alt last year.  I boiled the potatoes before adding them to the mash.

383
Equipment and Software / Re: Better Bottle Stoppers and Dry Traps
« on: October 18, 2010, 10:53:40 PM »
I want to move away from using buckets for fermentation mainly, so that I can see what is happening inside the vessel.  I'm 95% sure that I'd rather use Better Bottles instead of glass carboys for a number of reasons, but I'm just a little unsure of stoppers and airlocks.  So, I guess that I have three questions:

1 - If you use Better Bottles what would you recommend for a stopper/airlock setup?  What have you found that works the best?
2 - Do the carboy caps fit if i wanted to use those to start a siphon, a la the video at that link?
3 - Has anyone tried and have feedback on the Reusable Ported Closure and the Dry Trap instead of a bung and airlock?

There's a whole lot of questioning right there, help on any of that would be great.  Thanks

--Scotty

I have 3 better bottles and really like them.  I use a #10 Drilled Rubber Stopper with an airlock with them.  I have used the carboy caps for blowoff but not for starting a siphon.  They seem to fit reasonably well but I'm not sure the fit is tight enough to start a siphon.  You would have to try it out for yourself.  I have not used the ported closure so I can't help you there. 

384
General Homebrew Discussion / Re: Ask the Experts
« on: October 18, 2010, 09:44:47 AM »
I think a really good choice would be Kristin England to discuss brewing Berliner Weisse. Not much info is out there on this style, let alone techniques like culturing lactobacillus for it.
In fact, he could discuss all the nearly forgotten styles he touches on in Stan Hieronymous' recent wheat book. The Berliner Weisse is probably the one that will raise the most interest though.

+1   This would be terrific!  I have not brewed a Berliner Weisse yet but have not found much information either.

385
I use beersmith which calculates the amount of calories per pint.  Since you already have Promash there is no reason to purchase another brewing software.  I would use the link provided by svejk.

386
Beer Recipes / Re: Weissbier...% wheat malt...mashing
« on: October 18, 2010, 07:31:14 AM »
I don't believe a step mash will help prevent a stuck sparge.  A stuck sparge comes from the grain bed becoming compacted.  This can be caused by a high percentage of wheat or rye in the grist or other problems.  One way to help prevent a stuck sparge with a high percentage of wheat would be to add some rice hulls.  The rice hulls will help add more filtering material along with the grain husks to help prevent a stuck sparge.  Hope this helps.

Happy Brewing,
Brandon

387
Beer Recipes / Re: working on a oatmea/blackberry stout recipe
« on: October 13, 2010, 08:23:38 PM »
After playing around w/ ProMash and doing some more reading, I've come up with a little more complex grain bill for this recipe, and about ready to do some ordering.  Please feel free to point out if I'm doing anything incredibly stupid.

6.00 lbs. Briess LME- Gold    
1.75 lbs. Pale Malt(6-row)  
1.00 lbs. Flaked Oats
0.50 lbs. Biscuit Malt
0.50 lbs. Oat Malt
0.25 lbs. De-bittered Black Malt
0.25 lbs. Crystal Extra Dark 160L
0.25 lbs. Roasted Barley
2 cups rice hulls
152F mash, 168F mashout & sparge

3.00 lbs. Blackberry Puree added to secondary

0.50 oz US Fuggle pellets (4.2%AA) for 60 min.
0.50 oz US Fuggle pellets (4.2%AA) for 15 min.

WYeast 1084 Irish Ale

Est. 1.065 OG (not including fruit)
Est. 1.068 OG (fruit included)
Est. 12 IBU
Est. 29 SRM (not including fruit)

I would suggest increasing the mash temp to 154 deg.F.  This will increase the mouthfeel a bit.  I realized that when you add the blackberry puree to the secondary it may add a bit of tartness that will need to be balanced by the malt.  I made a cherry amber this summer that needed to be sweetened so it wasn't so tart.  Initially I suggested a mash temp of 150 deg.F to be sure you get a more fermentable wort not thinking about the character the blackberry would add.  Other than that it sounds very tasty!!!  Let me know how it turns out!

Happy Brewing,
Brandon

388
Beer Recipes / Re: working on a oatmea/blackberry stout recipe
« on: October 11, 2010, 07:50:01 PM »
This is what I'm thinking of so far:

6# gold LME
1# flaked oats
??# 2-row or 6-row pale malt
8 oz extra dark crystal (160L)
4 oz de-bittered black malt
4 oz roasted barley
rice hulls
3# blackberry puree
Wyeast 1084 Irish ale

?? oz. us fugles @ ?? min.

comments & suggestions greatly appreciated!


It seems like you are doing a mini-mash.  I would use 2-3 lbs of 2-row.  Mash at 150 deg.F  The roasted barley & de-bittered black malt sound like good amounts.  I would use 1/2 ounce fuggles at 60 min.  Then use the other 1/2 ounce fuggles at 15 min.  Add the blackberry puree in the secondary fermenter.

Happy Brewing,
Brandon

389
Kegging and Bottling / Re: She's nearly done!
« on: October 10, 2010, 12:53:06 PM »
Wow, that is gorgeous!!!  I want to do something similar to my chest freezer.  I have a 15cf freezer that can fit approx. 8 corny kegs.  Now just to get the parts and time.

390
Extract/Partial Mash Brewing / Re: Whats happening to my wort?!
« on: October 10, 2010, 07:16:43 AM »
The wort will definitely be cloudy as the fermentation progresses.  As the primary fermentation finishes the yeast will flocculate out and the beer will clear.  Of course, the amount of clearing will depend on how good of a flocculator the yeast is.  If it doesn't flocculate as well as you like you can cold condition it for a few days.

Happy Brewing,
Brandon

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