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Messages - morticaixavier

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Yeast and Fermentation / Re: First brew, need advice.
« on: June 16, 2015, 11:42:22 AM »
Alright guys, I bottled my first batch. I did half of it a regular pale ale and then added coconut flavor and about two ounces of lactose, unfermentable milk sugar, to the other half. The flavor isn't really my thing but SWSBO was dreaming of a pina colada beer. The pineapple will come on the side of the glass.

Excited to crack a few of these bad boys in a couple weeks!

What is a good second batch to brew? Is there much variation that can be done if I am brewing with extract?

you can brew anything with extract that you can with all grain. you will have to use some character malt and, if you like big beers and belgian beers you will want to use some other sugars but there isn't anything about brewing with extract that restricts you so long as you pay attention to quality of ingredients and really think about what each thing is bringing to the party.

Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 10:47:37 AM »
Just realized I didn't tell you what mash regime I would use:

Single infusion at 150-155 for 60-90 minutes. You've got the sugar in there so it will dry out well even at 155. I don't usually bother with a mash out unless I'm doing no sparge and I need to get the last of the water in there.

Ingredients / Re: Ingredient Substitute Question
« on: June 16, 2015, 10:25:18 AM »
Medium crystal is usually English medium crystal which tends to be 50-60L more akin to domestic crystal 60.

I've always seen medium crystal as ~45L

Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 10:22:21 AM »
awful lot going on there. Not sure what the point of the Marris Otter is. I think I'd just replace it with more munich. or maybe half and half munich and pils.

the mash schedule looks crazy complicated as well. If it's just to flex your mashing muscles then have at but you don't need/want a protein rest with modern malt. the protein has been modified so well and evenly in the malting process that what is left is just what you want for body and head retention. This is especially true with continental malts where brewers don't intend to use low protein adjuncts.

Not sure what your Unit of Measure is but a mash thickness of 1.5 qt/lb might be not thick enough if you're doing step infusion with all those steps and pretty thick if you are doing decoction steps. If you are using l/kg then that is way too thick unless you're doing infusion.

All Grain Brewing / Re: Efficiency of Oats
« on: June 16, 2015, 10:07:24 AM »
How much oats? what form?

when I use flaked oats I don't notice a drop in efficiency unless I use so much that diastatic power becomes an issue.

Ingredients / Re: Hemp - IPA
« on: June 16, 2015, 05:57:32 AM »
Those hemp beers I've tried did not have a noticable flavor that I could attribute to the hemp seeds. If you are looking for a nutty flavor, victory, a bit of light munich or some toasted pale malt will help.

you can certainly add some hemp seed to the mash just to say you did but I don't think it's going to bring much to the game.

Now, if you live in washington, Colorado, Alaska, or California (and have any kind of medical condition whatsoever) you could add something that would add flavor. ;D

I've been brewing 3 gal BIAB with induction for about 3 years. I started out with the same burner you have linked and found it to be a bit underpowered for my 8 gal Mega Pot so I upgraded to a 220V 3500w burner. To keep a good rolling boil with the 1800w burner required leaving the lid partially on.

careful with covering your boil. it's a good way to get corny DMS laden beer.

Yeast and Fermentation / Re: Increased Gravity???
« on: June 16, 2015, 05:36:35 AM »
1.010 is really really low for an original gravity. like crazy low. that's a good final gravity for a lot of beer. That's why the thinking is stratification.

tell us about your recipe and process.

regardless, we are dealing with measurment error here. the gravity of your beer did not go up during fermentation.

just as a reference, a three gallon batch @ 1.010 is 30 gravity points. that's less than 1 lb of grain. did you use less than 1 lb of grain? for a 'normal' gravity batch (around 1.050) for 3 gallons you need around 6 lb of grain.

Yeast and Fermentation / Re: My fermentation...oh my!
« on: June 16, 2015, 05:31:16 AM »
so you added 1 lb/gallon of the D45? give tghe fermenter a swirl and see if it kicks back in. I wouldn't bother with more yeast at this point.

are you taking gravity readings with a hydrometer or a refractometer? if the later have you adjusted your gravity reading to account for alcohol?

The Pub / Re: If I could bother my friends here for a little help...
« on: June 16, 2015, 05:24:35 AM »
done and done. 48% of the vote so far Keith, way to go. I've even had a few of the options and can honestly say your's was the best I tried there.

Wood/Casks / Re: Porter burbon oaked and dryhop
« on: June 16, 2015, 04:59:52 AM »
I've not dryhopped with saaz before so I can't speak to that. Worst case scenerio is it's a bit muddled. if it works in your taste imagination than go for it.

Wood/Casks / Re: Porter burbon oaked and dryhop
« on: June 15, 2015, 06:14:45 PM »
The oak might want to stay on there a bit longer but let taste be your guide. You should be able to recycle the oak although it will lose character quicker than a barrel because it's smaller

Even if he stirred well the mash temp was too low and the mash too short. Because he added the strike water at mash temp instead of higher he ended up at 142 for 1 hour. Usually when lower temps are used 90 minute rests are used because the enzyme active in that temp range takes longer. And by lower we usually are talking about 148. 142 is technically in range for the enzyme (iirc the lower temp enzyme is alpha amalayze) its quite a bit lower than normal so maybe with a 2 hour rest a more normal efficiency might happen albeit with a very dry beer.
Also correct. (Although the enzyme in question is beta amylase)

you say to tossed the grains in, poured 150 degree water and walked away. did you stir well before walking away? this is a recipe for dough balls which will kill your efficiency. did you notice any dry areas when dumping your grain?

both the cooler and the grains will absorb a lot of temp. I wouldn't be surprised if your mash temp was lower than 145.

pulling the bag and rinsing by pouring water over it is a bad way to sparge. leave the grain in the cooler and refil, stir again, and then drain again.

All Things Food / Re: recommend some Pots and Pans
« on: June 09, 2015, 11:46:14 AM »
Amanda how do you like your induction range?

+1. I'm quite interested to hear how it performs

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