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Messages - brewsumore

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16
I think geometry is the bigger issue for you. Get an effective whirlpool going and you shouldn't have any issues with trub getting through. I brewed an 11 gal batch yesterday and left just under 2 qt behind, including what was in the HX.

FWIW, I just upgraded to the 18.5 gal Brewmaster kettle from MoreBeer and I'm loving it so far. The upper (whirlpool) port is at ~5.5 gal, so 6, 11, and 15.5 gal batches are doable.

Thanks Sean.  That's the kettle I was looking at just before starting this thread!

17
I do 11gal into the fermenters with a spike 15 gallon kettle. I pull from the side of the kettle with the valve about 1/2 open to reduce the suction on my trub cone. I leave about 3 quarts of break and wort behind.

Have you tried whirlpooling?

It doesn't work very well in the concave bottom of the keg kettle.  I generally just remove the IC, let it settle for 25 minutes and open the ball valve which sits just over the trub level.

18
General Homebrew Discussion / Re: On tap for the holidays
« on: November 23, 2017, 04:11:46 AM »
How about you?  As for me:


London Porter (adapted from a Fuller's clone)

Raspberry Porter

Saison Buffoon (co-fermented with Blaugies and Dupont yeasts)

Plum Soured Saison (kettle soured with lacto, with red plum puree.  Idea from Orpheus Brewing's Atalanta.  Re-pitch of yeast from above batch)

ESB (adapted from 2011 NHC Gold-winning recipe)

Rochefort 8 clone

cherry apple hard cider

Happy to report they're all tasty, and hoping they'll get me through Christmas.
Wow!  That's quite a list.  Here's hoping your liver makes it to New Years.   ;D

You can hear me chuckling, right?  I have a couple dinners coming up (next one 9 people) + the silent auction at work for charity + Christmas parties + taking beer home for Christmas to family and friends.  It's not my liver that will suffer but meeting the expectations of everyone who's expecting a little taste. 

19
All Grain Brewing / minimum size kettle for 11 gal yield into fermenters
« on: November 23, 2017, 03:47:05 AM »
I have been brewing all-grain 11-gal wort yield-to-fermenters batches (10 gal finished beer) for the past +12 years, using a 15.5 gal keg kettle, basically via the Denny Conn Cheap n' Easy style batch sparge set up, and I do a minimum 60 minute boil.  I plan to continue brewing with this set-up and boil length but I'm considering sourcing a slightly bigger kettle. 

The reason is that experience has taught me that the more hot + cold break material plus pellet hop spooge I leave behind in the kettle, the less taste difference I get between the final two buckets of finished beer (which get racked into corny kegs), since I end up not having to strain out some of the spooge (through a sanitized fine mesh strainer) to get full volume (5.5 gal) into the second bucket when running off chilled wort from the kettle.

Again, in my experience it's not unusual to have to strain the last gallon or so of wort, even though I'm leaving 1 -1.5 gal of spooge + wort behind in the kettle.

Especially for hoppy beers I sometimes suspend a 5-gal paint strainer bag into the boil via a hop spider, and reduce my spooge load that way.  Maybe I just need to quit being lazy and do that every brew.

Have some of you found it simplifies matters to brew a larger than needed kettle yield, and still get full 11-gal clear wort volume yield into the fermenters, simply by using a 17-gal or larger kettle, rather than a 15.5 gal kettle?

20
General Homebrew Discussion / On tap for the holidays
« on: November 23, 2017, 02:12:43 AM »
How about you?  As for me:


London Porter (adapted from a Fuller's clone)

Raspberry Porter

Saison Buffoon (co-fermented with Blaugies and Dupont yeasts)

Plum Soured Saison (kettle soured with lacto, with red plum puree.  Idea from Orpheus Brewing's Atalanta.  Re-pitch of yeast from above batch)

ESB (adapted from 2011 NHC Gold-winning recipe)

Rochefort 8 clone

cherry apple hard cider

Happy to report they're all tasty, and hoping they'll get me through Christmas.

21
Homebrewer Bios / Re: Howdy All
« on: November 20, 2017, 05:34:19 AM »
Welcome Matt, and thanks for sharing a bit about your north country location and unique situation.  I bet it's some very beautiful country!  Last week I shared with a friend a bottle of some 10% ABV partial mash barleywine I made in 2005 and it was awesome.  The big ones can age / cellar very well.

22
Homebrewer Bios / Re: New Poster, long time reader.
« on: November 20, 2017, 05:24:57 AM »
Well howdy PB!

Missoula is my hometown, and I now live just 200 miles away in Spokane.  Before I moved away in 2005 I was a member of the local homebrew club Zoo City Zymurgists.  Maybe you're familiar, if they're still going.

Welcome to the forum.  Fish on!

23
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: November 17, 2017, 11:48:20 PM »
My leftover hop mutt beer.

Do your friends lap it up?   :D

24
General Homebrew Discussion / Re: First Brew is in the bucket!
« on: November 11, 2017, 07:17:25 AM »
Congrats!  I hope your RIS turns out well.  Welcome to the wonderful world of homebrewing.

25
Beer Recipes / Re: Holiday Cranberry Ale help
« on: November 11, 2017, 02:52:15 AM »
Sounds good - cranberries in beer, cider, and mead.  FWIW, I've made cranberry liqueuer from fresh food processed cranberries and that too is outstanding! 

26
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: November 11, 2017, 12:53:27 AM »
Today I brewed an ESB, or technically a strong bitter.  For half of the base malt I used a local malt, their version of an English pale malt, the rest Maris Otter -- plus crystal malts and torrified wheat.  I think the stated pppg of the local malt is a little higher than the actual.  At least in the batch I got.  I don't normally come in 5 points low but did today - so have to place the blame somewhere!

Target was 1.055 and got 1.050 so at least it stayed in the strong bitter range.

Still, I think it will be very tasty!

27
Similar situation here, using an Eva Dry too but it doesn't seem to help.

Eva Dry 500.  One won't work.  Two works very well, at least for  7.2 CF chest freezer.  And they last for years.

28
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 31, 2017, 02:22:11 AM »
What's it like to clean a keg that DH was done in?  This cannot be easy. 


Dry hop in a zip tied 5 gallon paint strainer bag, pretty damn easy.   :)

Jon, I was wondering how you keg hop your IPAs with 5 oz of hops!  I see you have a method that works!

I use a nylon mesh drawstring bag, different size depending on how many ounces of pellet hops.  I use the corny lids that have a welded tab with a hole on the underside, and tie off the bag so that it will hang free once beer is drained below 1/3 - 1/2 full in the keg.

I normally don't exceed 3.5 oz of hops.  If I double dry hop, first addition goes into the fermenter.

29
I have had zero problems with condensation using 2 EVA DRY 500's, and recharging them once the beads go from blue to purple.

30
Beer Recipes / Re: Blending two batches of Porter
« on: October 30, 2017, 03:56:36 AM »
I'll choose a less offensive name for it.

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