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Messages - liquidbrewing

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General Homebrew Discussion / Re: Best dry hoping method?
« on: April 10, 2011, 06:31:35 AM »
So if I understand correctly, you're fermenting in a conical?  What is your secondary, glass carboy?  I've had great success dry hopping in the primary and sometimes the secondary, as I usually don't secondary, because, like you I am worried about oxygen.  However, everytime you open the lid of the fermenter you are letting oxygen in.  I've never had any problems with oxidation, even after opening the lid several times, dry hopping, gravity check, etc...

Are you dry hopping a lager?  Since you mentioned a diacetyl rest.  Can't you gently pressurize the conical, in essence purging the oxygen out of it.  If you're dry hopping in the secondary, you could do like a few brewers I know do.  they keep a small co2 tank just for purging their vessels.  Dump your hops in, then put the gas in the vessel for a few seconds.   Since c02 is somewhat heavier than the atmosphere you should get a nice blanket, protecting you from harmful oxygen.

EDIT:  I'm just posing this question from my own experience, not saying this is what's happening to your beer.  Anyways, I have two 6 gallon Better Bottles and their dry trap ferm. locks.  I noticed when I cold crash in these things, they get all misshapen in the fridge after a couple days.  That dry trap keeps it so air tight nothing can get in, however, when I remove it to rack, air rushes into the fermenter.  I'm only guessing that since the pressure inside the fermenter changes with temperature, that's why it literally sucked air back into the fermenter!  Anyone else experience this?   Could cold crashing be adding oxygen to beer, because of the pressure change?

Kegging and Bottling / Re: Why have pony kegs? Rubber coated or not?
« on: April 08, 2011, 01:18:24 PM »
It depends on what kind of kegs you're talking about.  Even if you just homebrew, I imagine you'll want to keg your own beer.  While I'm one for planning ahead, when possible, stick to just homebrewing right now.  Don't worry about equipment you'll need if you go pro/semi pro. I recently acquired two "pony" 5 gallon sanke kegs...I have no use for them.  Don't know how new you are, I've been brewing for almost two years now...and realize, that I have a lot more to learn.  First worry about sanitation, fementation temp control...etc.

FWIW, my wife visited a brewpub in PA a few weeks ago.  The guys hasn't been brewing that long and decides to buy a brew pub.  She said over half of his beer tasted like olives!  Yuck!!  DMS anyone?? :-[

Enjoy homebrewing for now.  That's just my humble opinion though.

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? 

Kegging and Bottling / Re: I'm confused
« on: April 07, 2011, 06:05:57 AM »
The moment I start force carbing, my beers never leave the gas.  I start out with a cold keg, pressurize at 30 psi, shake the crap out of it for a minute.  Leave it at 30psi for two days, vent and then set at 10 psi, which is roughly my serving pressure.  (9-10 psi)  I've never heard anything about taking your beer off the gas.  The whole point is to equalize the pressure from the regulator to the keg.  It takes a few days to equalize the pressure.  And yes you can "de carb" this way too, much to my dismay, I found out, by leaving a Pale Ale at 4 psi for a few days, unknowingly, poured a glass and it was hardly carbed like it was the week before...

All Grain Brewing / Re: Scaling Down an Imperial Stout
« on: April 07, 2011, 05:53:20 AM »
I forgot about the percentages.  That is the route I will probably take.  I remember getting a recipe from the only local brewpub around here, and that's what he advised me to do.  The recipe he gave me was for 120 gals.  So I just entered his values into Beersmith and then scaled it using the percentages.  It turned out great!!  Thanks for all the help, and sorry to the above poster...I originally entered this response and then probably deleted the same time he was posting his! :-\  That's where he got the 120 gallon comment!

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%

All Grain Brewing / Re: first all grain - IPA recipe critique
« on: March 25, 2011, 03:23:30 PM »
That looks good to me!  I'm a big fan of Chinook all around, both bittering and flavor additions.  I just read a recent article about "Hop Bursting", so the 3 oz of Centennial at flameout looks rather appealing to me.  That and I love Centennial.

The only thing you might think about is adding a little, say .5# of some time of crystal malt.  Just to give it a little character.  3 oz Columbus is also pretty aggressive for a 6.5% beer, maybe try 2 oz for five days, taste it and see what you think.  Just my $.02 though!  Enjoy all grain, it tastes so much better IMO!

All Grain Brewing / Re: Water to grain ratio for mash tun.
« on: March 14, 2011, 07:29:48 AM »
For boilovers, get yourself some food grade silicone.  A few drops right when it is going to boil reduces the foam and stops boilovers. 

Kegging and Bottling / Re: Too much foam
« on: February 22, 2011, 06:31:30 PM »
I saw in one of your posts that you are getting foam from the keg when you pour.  Last year I had a piece of a hop pellet get stuck in the out poppit.  Not saying that's what it is but, that's exactly what was happening to me and that was my problem.  Just depressurize the keg, remove the disconnect and poppit, cover the threads with some sanitized aluminum foil and inspect the poppit.  When you're done, hopefully you've resolved you issue, re sanitize everything and hook it back up.  Let the beer chill down, cuz now you will really get foam!!   

This happened to a buddy of mine a few weeks ago too. 

Kegging and Bottling / Re: Kegging Newbie
« on: February 22, 2011, 06:21:37 PM »
I got a double body co2 regulator, so I can run two pressures, one for force carbing and one for serving.  That way you can stay ahead of the game.  Two manifolds and you're set!!

All Grain Brewing / Re: Protein Coagulation
« on: February 22, 2011, 06:11:08 PM »
From what I understand, most malts we buy these days are so well modified, that decoction is not needed.

Ingredients / Re: Which two hops should I grow? What are your favorites?
« on: January 31, 2011, 04:42:12 PM »
Chinook is one of my favorite bittering hops.  Very versatile, I've made stouts, ipas, apas, brown ales,...etc.  You get the picture.  Also I love Centennial.  If I could grow hops here in Florida I'd grow Chinook and Centennial.  But I've heard the climate and soil mineral content isn't that great, plus I don't have a green thumb!

Commercial Beer Reviews / Re: Bells' Hopslam Ale
« on: January 21, 2011, 04:03:19 PM »
You know, I knew brewers were good people.   ;)  I was just joshing with you guys!!  I know that Hopslam is not in the same league as Pliny, and as I drink my second one, I see why.  Sorry to have offended anyone with my comparison, I really know that my palette is not refined enough to distinguish different flavors, that's why I will never make it to the BJCP.  I only say a beer is ok, good, great, or amazing!  Hopslam is definitely great, Pliny is amazing! 

But I definitely love brewing beer and ultimately, drinking it!

Get Liquified!

Commercial Beer Reviews / Re: Bells' Hopslam Ale
« on: January 21, 2011, 02:13:14 PM »
I like Hopslam well enough, but to say its like Pliny is outright blasphemy.

Yeah, I don't see the comparison.

1. Tending to remind one of something.

Simcoe and Centennial in the kettle and dry hopping reminded me and A LOT of my friends of the "beer" they had brought back from California for us, just a couple months ago.  Since this isn't a free country I guess beers can't be compared to one another in their similarites, not that they are exactly alike, but similar.   But I'll just enjoy my 18 remaining HopSlams and keep my thoughts to myself!! ;D

General Homebrew Discussion / Re: three tier systems how do they work
« on: January 21, 2011, 07:21:34 AM »

    Don't wait too long until you switch to all grain.  Once you do, you will wish you did it sooner!  I'm glad I did a three extract batches before I switched to "brew in a bag", which is all grain.  A few of those batches and then it was full on AG.  Also, I wouldn't worry about a pump, why pay for something when you can get it for free?  I built a "Ghetto 3-Tier" system from some old lumber from a job.  Just measure the height of your fermenter and work your way up from there.  Easy.

    Just keep it simple too.  That's what I have done, thanks to Denny's posts, on here and Homebrew talk, and his site.  Single Infusion, double batch sparge, it doesn't get any easier than that, to me anyways.  Enjoy brewing and Get Liquified!

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