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Messages - brew1314rw

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General Homebrew Discussion / Re: Beer Brewing Cookbook
« on: January 23, 2013, 02:51:31 AM »
I agree with Brewing Classic Styles.  I would also mention Radical Brewing by Randy Mosher.  It has a lot of good recipes and descriptions/notes on different ingredients for branching out as you go.

I do not do a BIAB but the times I have done a partigyle the first batch is usually around a 60-65% efficiency in my system.  Also, as I go up in gravity my efficiency does go down quite a bit as I do not have a really large boil kettle to collect a lot of sparge and boil it down.  I would expect 55-60% to be fairly typical for a higher gravity BIAB.

All Grain Brewing / Re: Time from Mash to Boil
« on: January 22, 2013, 02:50:03 AM »
In regards to Illini Rookie I think the thing it would have the most impact on is hop utilization.  A good rolling has many benefits but I believe the most noticeable would be hop bitterness and potentially some clarity.  If you are going for kettle carmelization that would impact it as well.

General Homebrew Discussion / Re: ice beer
« on: January 18, 2013, 02:14:35 AM »
Thanks for the replies!  I will keep those in mind.  I was not going to try to get it to a super high alcohol level.  I was just going to test it out with a couple of styles and I did not know if anyone had experience with any type of hops or malts giving some strange flavors when going through the concentrating process.  One other concern was the potential for it being overly cloying like mentioned above but eisbocks do start as doppelbocks so I figured there was some room before it becomes an issue.

General Homebrew Discussion / ice beer
« on: January 17, 2013, 03:08:58 AM »
What has people's experience been with producing ice beers (other than eisbock)?  I made more that I meant to (won't all fit in my kegs) of an English Bitter and an Alt and thought I would give it the ice beer treatment to use the extra volume to give it a try. It will only make a few but why not.   It got me wondering if anyone has ever experimented with different styles and what they found out.  Anyone have comments?

General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 16, 2013, 03:25:24 AM »
I was given some 2 row from an old brewer that was knocking on 4-5 years old.  I tried not to accept it but declining was too rude the way it all went down so I accepted.  I thought it would be horrible so I made a quick and straight-forward pale ale from it.  It surprisingly tasted fine, not great but nothing bad.  I would not suggest letting grain sit that long but it can be passable.  I would add a little here and there on beers with more character and I never had anyone (homebrewers or non-homebrewers) notice anything. If you don't get weevels in it and keep it cool and dry you should be fine for a while.  If you are brewing beers that are more delicate I would think you may want to be more careful as your grain gets older.  A year old should be nothing to worry about if kept properly.

Yeast and Fermentation / Re: Brett dosed trippel
« on: January 15, 2013, 02:55:27 AM »
Thanks, everyone.  I will re-pitch some dried yeast and bottle soon!

Yes, I am aware just because you stir it up and you don't see it does not mean it dissolves.  How weak acids and weak bases disassociate can do some interesting things.  I would call it Chemistry but laws of Physics works as well.  I remember reading something a while back that in the mash the chalk dissolves more readily.  As Palmer's calculations work for me at the more moderate color range I did not try to sweat it too much.  I concede to those that went the extra mile.  I will continue to mash as always and enjoy my beer.

You will get it to dissolve some as you heat the water up.  Make sure to stir it really well before you dump it into your mash so that you get any undissolved solids to carry over with the water.  I use a spreadsheet that John Palmer Created for adjusting my water and even when I have undissolved stuff in the bottom of my strike water the pH ends up fine.

Yeast and Fermentation / Brett dosed trippel
« on: January 12, 2013, 02:53:13 AM »
I have a brett. L dosed trippel with oak cubes that has been sitting for over a year and a half now.  The pellicle is still floating on top.  I have read that it can sit there if it is in a stable environment for some time.  This is only the 3rd beer with bacteria that I have done and want to make sure I am not jumping the gun by bottling now?  Any thoughts?

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