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Messages - chezteth

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391
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.

392
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

393
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

394
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

395
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.

396
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

397
The Pub / Re: What has two thumbs and is going pro?
« on: October 05, 2010, 03:24:27 PM »
Congratulations!!!

398
The Pub / Re: Does every state poke sport at the state to the south?
« on: October 03, 2010, 05:24:49 PM »
I was visiting relatives in Wisconsin.  Last Sunday, we stopped at the Lakefront Brewery in Milwaukee.  There I learned that FIB stood for "Fellow Illinois Brethren". ;)

That is definitely a much nicer name than the one I have usually heard. :)

399
Ingredients / Re: Briess Pilsen Malt
« on: October 03, 2010, 05:07:05 PM »

The best CAP's I have had were made with 6-row.  Mr Renner should weigh in on that.


I'll have to remember that for the next time I make a CAP.  :)

400
Ingredients / Re: Briess Pilsen Malt
« on: October 03, 2010, 11:40:16 AM »
I also agree with Gordon.  I have used Briess pilsen malt for a Classic American Pilsner and it worked fine.  I tend to prefer continental malts for German/Belgian brews as well.

401
Another one I have from awhile ago.  I was using my immersion chiller.  I didn't have the hose clamp tight enough and my wort ended up getting diluted.  Fortunately, I realized it before the gravity dropped too low.

402
Extract/Partial Mash Brewing / Re: Aging an oatmeal stout...
« on: September 29, 2010, 04:36:35 AM »
Also, with regards to transferring it to a secondary...  The only time I use a secondary is for fruit and big beers that need more time.  I currently have an amber ale that I will bottle after 2 weeks without transferring it to a secondary.  Hope this helps.

Brandon

403
Extract/Partial Mash Brewing / Re: Aging an oatmeal stout...
« on: September 29, 2010, 04:32:48 AM »
I would definitely agree that 4 to 6 weeks of bottle aging would be better.  I've always found that the extra time in the bottle helps improve the flavor.

Happy Brewing,
Brandon

404
I was brewing with a friend today.  The strike water was ready.  I asked my friend to start putting the grain into the water.  As he was putting the first scoop into the mash tun I realized I hadn't crushed the grain yet.  Later on I was weighing out the bittering hops (whole, homegrown Nugget).  I kept putting more hops into the bowl thinking I wouldn't have enough hops only to realize I needed 14 gm not 150 gm.  I guess that is what I get for getting up at 3am for work then brewing afterward.

What is your silly story?   :P

405
Ingredients / Re: Hiding Diacetyl via Dry Hopping
« on: September 23, 2010, 07:07:01 PM »
Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.

+1  I have to agree.  If you try to use dry hopping to cover up the diacetyl I would be inclined to believe you would end up with hoppy, butter flavored beer.  Just my $0.02

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