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Messages - liquidbrewing

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Beer Recipes / Re: BIG barley wine recipe for LONG aging
« on: January 21, 2011, 02:00:10 PM »
My Barley wine I made in December I used one pack of Fermentis US-05 and a pack of 04, redydrated of course.  I swear it was done fermenting in four days, that US 04 ain't no joke!  Although I prefer US -05 for a lower FG, I decided to mix the two and see what happens.  I collected a crap load of wort and boiled for three and a half hours, with 2.5 oz warrior for two hours.  Tasted pretty good at bottling.   

I don't know if it has been mentioned, but you might want to add yeast at bottling.  I just wanted to bottle condition mine, although such a high alcohol beer would be fine with force carbing, as was mentioned.  Mine was 12% as well, from what I understand the yeast are very stressed, so I added a US33 at bottling.  Also, barley wines, start big and finish big, on the gravity side.  Mine started at 1.121 and finished at 1.030.  

Commercial Beer Reviews / Bells' Hopslam Ale
« on: January 21, 2011, 01:54:13 PM »
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!


Ingredients / Re: Apriocot/Peach flavor in IPA, what hop is it??
« on: January 15, 2011, 05:42:08 PM »
It sounds like it's the Citra to me.  Just ordered a pound from  Thanks guys.  I'll repost after I brew it and let you guys know.  It seems like most of the posters don't like that flavor, but I thought it was awesome!!

All Grain Brewing / Re: Mash water volume?
« on: January 14, 2011, 12:44:54 AM »
Not really that thick of a mash.  I mash in at 1.25 qts/lb of grain and I always think it's a thin mash.   Whatever you are mashing at, I've had good success with double batch sparging.  Split your sparge water into two batches and run it off twice.  That really helped my efficiency, thanks to Denny!!

Ingredients / Re: Apriocot/Peach flavor in IPA, what hop is it??
« on: January 13, 2011, 10:14:32 PM »
I used Fermentis US-05 in all three batches.  And it didn't ferment too high.  If it did, this was definitely an on-flavor!! ;D  Also, I brewed an all Maris Otter, Simcoe recently and no peach or apricot.  It was all dank/spicy/peppery, but quite tasty.

Ingredients / Apriocot/Peach flavor in IPA, what hop is it??
« on: January 13, 2011, 07:02:22 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!! ???

All Grain Brewing / Re: Using Rice in a mash
« on: January 12, 2011, 05:03:22 PM »
Ok , thanks for the tips guys.  I think I'll give one of these options a try.  Probably the minute rice one, but who knows, this will just give me something to obsess over until I brew it!!   

Thanks!! ;D

All Grain Brewing / Using Rice in a mash
« on: January 12, 2011, 01:14:40 AM »
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!

Kegging and Bottling / Re: cleaning? How often?
« on: December 30, 2010, 11:32:02 PM »
Obviously, tearing them down every time it kicks is a great habit.  However, I tear them apart about every two batches.  I usually just do a good rinse and then fill about halfway with a pbw or oxy clean solution, let that set a few minutes, pressurize the keg and run the solution through the lines.  Empty cleaning solution and repeat the above with star san.  I store my "empty" kegs in a pressurized star san solution.

No problems with infections or any off flavors.  If the beer is good in the keg when it kicks, it begs the question, "Why do you have to clean it to begin with?"  But seriously, cleanliness is the most important thing.

Kegging and Bottling / Re: Co2 Pressure/Temperature Question
« on: December 29, 2010, 04:16:26 PM »
I was actually talking about the temperature of my co2 tank.  If the drop in temp would affect any of the gauges on my regulator.  Basically the temp in my garage is the same in the fridge, sometimes colder at night.  Yeah and I'm in Florida!  We got down to 25 degrees Sunday night.

However, I understand now that dispensing at a lower pressure will eventually equalize the keg pressure, so in response to one of the posters above, I cranked it back up to 12 psi, poured a sample this morning and looks very nice!  The reason I was pouring at such a low pressure is because in the summertime here, it's like 100 degrees in my garage and since the Perlick faucets keep a small amount of beer outside the fridge, foaming over is a major issue for me.  But now I'll leave it at 10-12psi for serving and deal with it.

Kegging and Bottling / Co2 Pressure/Temperature Question
« on: December 29, 2010, 01:04:39 AM »
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?


Liquid Brewing Co.
"Find Your Own Level"

Kegging and Bottling / Re: Quick Kegging Questions
« on: December 07, 2010, 03:42:50 PM »
You will probably have to replace the post on the keg if you want to change it back to the original gray/gas, black/liquid configuration.  The posts are different, I mistakenly put the black on the gray side on my first kegged batch, ended up with beer in the regulator!!  Not to mention it was a PIA to get off.

I would replace the posts back to the original if I were you.

As far as the leaks, make sure you use teflon tape on anything that doesn't have a gasket.  Hook everything up the way you want it.  Open the gas and any manifolds or distributors.  Big leaks should be very noticeable, a spray bottle of diluted Star San works great for me, because it foams up so much you should be able to find small leaks.  Spray everything down good.  Don't bother with the "Leak Detecting" sprays, use sanitizer.

Enjoy kegging, it will save you time and let you carb your beer faster.  I only wish I had done it sooner.

Equipment and Software / Heating a Fermentation Fridge
« on: October 22, 2010, 11:57:46 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? 


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