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Topics - liquidbrewing

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61
Ingredients / White Wheat Malt - Mill it?
« on: April 28, 2011, 12:37:58 PM »
So, I don't drink wheat beers.  I've got a really good friend who likes wheat beers and has financed several of my brewing expenses.  So I'm making him a wheat beer.  First off, do I need to mill it?  Also, I've got some spare rice hulls lying around, should I through them into the mash so my runoff  doesn't get stuck?  My system sticks real bad with oats, is wheat different?

62
So after reading a few posts, forgot which forum it was,  I wondered something.  I always store my empty kegs under pressure with a little Starsan solution in them.  My empty fermenters as well.  (I have glass and plastic carboys, better bottles)

Some people say you shouldn't store anything in sanitizer.  Is this true?  They say it breaks down the material.  Well my Starsan arrived at my house, full strength, in a plastic bottle, is it not ok to dillute it and leave it in a fermenter/keg (glass, plastic, Stainless steel)?? 

Or am I just finding something else to obsess over?!! ???

63
Beer Recipes / DFH 90 Minute Clone
« on: April 11, 2011, 09:55:09 AM »
Anyone brewed the DFH 90 Minute Clone recipe from Brew Your Own a while back?  I was just curious, because they only list 3.15 oz of hops in the kettle.  Does the continuous addition give you more perceived bitterness?  I guess the only way to find out is to brew it!

This is from BYO magazine about the 90 minute clone, was apparently done with help from DogFish

5 gal
OG 1.088 FG 1.021
IBU 90 SRM 13 ABV 8.7%

16.5 lbs Pilsner Malt
1.66 amber malt

2.00 oz Amarillo 8% AA 90 - 0 minutes
.62 oz Simcoe 10% AA 90 - 0 minutes
.53 oz Warrior 15% AA 90 - 0 minutes
1.00 oz Amarillo Dry
.50 oz Simcoe Dry
.50 oz Warrior Dry

Irish moss
Wyeast 1099 (Whitbread)

Mash @ 122F then raise to 149F until conversion is complete.
Boil wort for 105 Minutes
With 90 minutes left to the boil slowely and evenly start adding hops. (Works out to .25 oz every 7.5 minutes)

64
All Grain Brewing / When is your beer ready? Poll
« on: April 11, 2011, 06:23:19 AM »
So, I'm posing this question, because I basically want some input from other brewers.  When is your beer ready?  Does it vary from recipe to recipe?  Do you drink it when it tastes good, or do you follow a certain routine regardless of what style it is?

I've got a really good IPA that tastes the best 3 weeks after brewing.  One week primary, followed by a week dry hop, keg it two weeks from brewing.  Carb for a week and it's great.  The flavor fades after the first couple weeks in the keg.  I brewed a Porter recently and it was ready in less than three weeks.  Granted, my beer is not clear, since I only crash cool for a couple days before kegging, but I'm not concerned with a crystal clear beer.  I think the haziness is indicative to the fact that it is home brewed and unfiltered.

I know some local brewers who let their beer condition for up to two months for an IPA and they keg as well.  ???   I guess it's up to each brewer to perceive when his/her beer is ready for his/her taste and the style.

Any thoughts?

65
Ingredients / Simcoe Hop /Shortage? When is 2011 Crop due?
« on: April 07, 2011, 06:08:09 AM »
So, it took some digging but I finally found some Simcoe hops for my upcoming 90 Minute clone.  Not too happy about the price, about $30.00/lb.

When is the 2011, or would it be 2010 crop due?  Anyone know? 

66
All Grain Brewing / Scaling Down an Imperial Stout
« on: April 06, 2011, 06:15:53 AM »
So a few months ago I brewed, IMO, a fantastic Imperial Oatmeal Stout.  It ended up being 8.4%.  Now, I'd like to scale it to a 6% beer, it was so freakin good, I just wanted to keep drinking it, but my wife probably wouldn't like that!!  My question is, do I need to scale the hops or anything else, besides the base malt, down so it doesn't get overpowering?  Or would just scaling the base malt down make it even more flavorful?


Imperial Oatmeal Stout  (5.5 gal)

0.25 lb Rice Hulls (0.0 SRM) Adjunct 1.47 %
11.20 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.08 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 11.80 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 5.90 %
1.00 lb Roasted Barley (300.0 SRM) Grain 5.90 %
1.00 lb Special Roast (50.0 SRM) Grain 5.90 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.95 %

3.28 oz Styrian Goldings [5.40 %] (60 min) Hops 53.9 IBU
1.50 oz Chinook [13.00 %] (10 min) Hops 21.5 IBU

0.11 tsp Fermcap -use 2-3 drops (Boil 60.0 min) Misc 
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc 
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc 
1.10 tsp Yeast Nutrient (Primary 3.0 days) Misc 

1 Pkgs SafBrew - US 05 (Fermentis)

OG 1.082
FG 1.018
ABV 8.38%
 

67
Commercial Beer Reviews / Bells' Hopslam Ale
« on: January 21, 2011, 06:54:13 AM »
Well it's that time of year again.  Time for some Hopslam!  While I'm not to keen on paying $20.00 for a sixer here in Panama City, FL, it is a great beer.  Very reminiscent of Pliny, according to a rep at Bell's they use almost the exact same hops, but slightly less bitter and with a little slickness from the honey.  I swear I tasted more honey in it last year, but my wife says I'm crazy!

All in all a great beer and if you can find it, it's definitely worth the money.  Also do not age this beer!  Drink it while you got it.  I can't wait to get home from work today and start the weekend with a couple HopSlams!

 

68
Ingredients / Apriocot/Peach flavor in IPA, what hop is it??
« on: January 13, 2011, 12:02:22 PM »
I've brewed this recipe a few times now and it has always turned out good.  However the first time I brewed it, it had a really nice apricot/peach aroma to it.    I've never been able to re-capture that smell/taste, following the recipe exactly.  Any help as to which hop might be contributing that flavor would be greatly appreciated.  This is my first original IPA, so there's quite a smattering of different types of hops!

Kyptonite IPA

13# 2-row
1#   C-40
.5 # Caravienne
.5 #  Carapils

Mashed at 147 for 75 minutes
Batch Sparge...

Boiled for 75 mins

1.5 oz Chinook  60 min
1 oz   Galena    60
1 oz   Chinook   30
1 oz   Warrior    30
1 oz   Simcoe   10
1 oz   Citra       10

Fermented at app 68 degrees for a week then added:

1 oz Amarillo
1 oz  Crystal  dry hopped with both of these for a week, cold crashed for one day, then kegged @ 12 psi.  Served one week after kegging.

OG  1.070
FG  1.013

I would really love to recapture that taste.  I've had a lot of commercial IPA's and never tasted it before.   Help!! ???

69
All Grain Brewing / Using Rice in a mash
« on: January 11, 2011, 06:14:40 PM »
Hey all!  I've been thinking about adding a small percentage ( about 2lbs for 10 gallons, maybe...) of rice to a future brew.  Can I just add the rice straight from the bag to my tun?  I've read some online about cereal mashing, but I'm not quite sure how to do this.

I've heard rice will give you a nice crisp finish to the beer.  I'd like to experiment and find out if it makes a difference.

So basically, what type of rice, how and when to add it to the mash would really help!  Thanks!

70
Kegging and Bottling / Co2 Pressure/Temperature Question
« on: December 28, 2010, 06:04:39 PM »
I recently tapped a new pale ale, and was surprised by the low carbonation. I normally always have good carbonation on my beers. I'm wondering if the cold weather is the culprit. My serving fridge is more or less outside, in an uninsulated garage. I know temperature affects atmospheric pressure, but is this the case?

Here's my normal carbonation schedule. Keg beer @ 30 psi for 48 hours. Turn to 12 psi for another 5 days. Seven days total. Then I usually turn to 5 psi for serving. Kinda the set and forget method. When the temperature drops, is this affecting the pressure at all?? I assumed that the regulator would be accurate at any temp. If there were changes in temperature, that's what the regulator is for, to keep the pressure where you have it dialed in.

If I'm not correct in my assumption, maybe I have a leak. Any thoughts?

_________________
Justin

Liquid Brewing Co.
"Find Your Own Level"

71
Equipment and Software / Heating a Fermentation Fridge
« on: October 22, 2010, 04:57:46 AM »
I currently am fermenting in a fridge with a Johnson controls analog external thermostat.  With the upcoming "winter" here in Florida approaching, I wondered what the best option for heating my fridge would be.

My fridge is in my garage, and despite popular belief, it can dip as low as into the 30's here at night.

Any ideas?  I've been considering buying a two stage controller, but I still need a heat source.  What kind of heat source will work well for the entire fridge?  Anyone had any successes they'd like to share? 

Thanks!!

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