Recent Posts

1

General Homebrew Discussion / Re: What's Brewing this Weekend?

« Last post by Robert on Today at 01:29:09 AM »

Sam-I-Am: Boston Lager-ish.

1053 OG - 3G
85% 2-Row
10% Caramel 60
5% Munich
34.1 IBU Magnum/Tettnang/Mitt Blend at 60
0.33 oz/3G Mittefrueh @ 1
0.33 oz/3G Tettnang @ 1
0.33 oz/3G Mittefrueh @ whirlpool
0.33 oz/3G Tettnang @ whirlpool
MJ M84 Bohemian Lager Yeast

Regarding the hop blend at 60 minutes. I was planning 50/50 Tettnang and Mittefrueh. I didn’t have enough for the IBU’s I wanted. So, I added a small amount of Magnum.




- formerly alestateyall.

Looks tasty.  Magnum is my go-to bittering hop for lagers, in fact I use it as FWH.  "Tastes great, less hop trub."

(For that matter, Tett and Mitt blend is my go-to finish.  And I like a little Munich in my 2-row.  I might be stealing your recipe sometime.)

2

General Homebrew Discussion / What's Brewing this Weekend?

« Last post by tommymorris on Today at 12:39:00 AM »

Sam-I-Am: Boston Lager-ish.

1053 OG - 3G
85% 2-Row
10% Caramel 60
5% Munich
34.1 IBU Magnum/Tettnang/Mitt Blend at 60
0.33 oz/3G Mittefrueh @ 1
0.33 oz/3G Tettnang @ 1
0.33 oz/3G Mittefrueh @ whirlpool
0.33 oz/3G Tettnang @ whirlpool
MJ M84 Bohemian Lager Yeast

Regarding the hop blend at 60 minutes. I was planning 50/50 Tettnang and Mittefrueh. I didn’t have enough for the IBU’s I wanted. So, I added a small amount of Magnum.




- formerly alestateyall.

3

General Homebrew Discussion / Re: Porter Recipe

« Last post by silveiraedgar on June 24, 2018, 11:07:38 PM »

Hi guys,

I’m trying to formulate my first Porter, and I would like some opinions on that. I pretend to brew this recipe sometime next week.



Cheers

Edgar

I'd say either get rid of or cut back on the aromatic.  I'd also recommend that all your flavorings (raspberries, nibs, vanilla bean) go in post primary.

So, i removed all the aromatic, and maintained the OG with pale malt.

About the flavourings, everything is going post primary, except the raspberry that should enter on the last couple of days of the primary. Just so the yeasts souls attenuate it with a more vitality and cell suspension.

Thanks for the tip, mate.

Cheers


Enviado do meu iPhone usando Tapatalk Pro

4

All Grain Brewing / Re: efficiency

« Last post by Robert on June 24, 2018, 10:29:57 PM »

You say the grain crush is the same because the same shop is milling it.  Are you sure their mill hasn't gone out of adjustment, or been intentionally reset?  Talk to them, seems like a good place to start troubleshooting (the one factor you don't know for sure.) The pH you're getting now is far better for enzyme activity than before, that's not the problem.  And until you find the answer, enjoy some of that better tasting beer.  +1 on JT's comment.

5

All Grain Brewing / Re: efficiency

« Last post by JT on June 24, 2018, 09:43:49 PM »

Put it in perspective - especially if your beer is tasting good.  Lower you efficiency expectations and determine how much more you are spending.  My guess: between $1.50 and $3.00 per 5 gallon batch. 

6

All Grain Brewing / efficiency

« Last post by Pope of Dope on June 24, 2018, 08:54:13 PM »

Still having efficiency problems with my BIAB set up. These are consistently in the range of 60% and even 50%. There was a time when I was getting 75%, but all of a sudden this. 

The only difference is the water. I used to use filtered tap, and now I'm building up from RO. The beer tastes good, better than tap, so I must be doing something right, pH at 5.3, and this is the only factor that is different.

I also understand that efficiency is a common problem with the BIAB brewing method, though I have done it for many years with no problems in the past. The previous/successful brews where I got a 75% were likely brewed with a mash pH somewhere around 6. And, though out of range, I presume the higher pH is better at extracting those sugars.

To state the obvious factors: grain crush is what it is, I don't have my own mill, but crush hasn't changed from the past, always done at the same LHBS mill. Mash temps are held well, thermometer has been calibrated, I've gone as low at 149 and as high at 154 to try differing temps - results are the same. I've tried stirring, squeezing, not squeezing (squeezing bag gave me a couple more gravity points but efficiency still suffered). Mash out and no mash out.

To remedy, the only thing I can think to do is increase mash time from 60mns to 90msn. Maybe it takes the grain longer given the lower pH and that it is in a voil bag versus the traditional method. What confuses me is to hear of some doing a 40 min mash and getting good results, but as they say, maybe it's something in the water. I have asked about this matter before so sorry about the repetition, but any further thoughts would be appreciated.

7

Equipment and Software / Re: Anvil Bucket vs. SS Brew Bucket

« Last post by JT on June 24, 2018, 08:17:22 PM »

The Anvil bucket barb  is not threaded it is straight with a O-ring. The barb fits into a nut that threads onto the valve and pushes the O-ring up into the valve. The threads for the barb nut are different than on a standard valve.  I tried to thread some 1/2" fittings I have on hand onto it but could only get a couple of threads on. I think the threads are different than on a standard valve, they are straight and NPT threads are angled.

Damn proprietary parts!  This is irritating.  Anyone draining from the Anvil to a keg through the liquid out post?  What are you using to convert?

Somebody at the conference, corner Anvil on this!

8

Equipment and Software / Re: Anvil Bucket vs. SS Brew Bucket

« Last post by JT on June 24, 2018, 07:46:34 PM »

The Anvil bucket barb  is not threaded it is straight with a O-ring. The barb fits into a nut that threads onto the valve and pushes the O-ring up into the valve. The threads for the barb nut are different than on a standard valve.  I tried to thread some 1/2" fittings I have on hand onto it but could only get a couple of threads on. I think the threads are different than on a standard valve, they are straight and NPT threads are angled.

Damn proprietary parts!  This is irritating.  Anyone draining from the Anvil to a keg through the liquid out post?  What are you using to convert?

9

Homebrew Clubs / Re: When should I receive a new AHA Membership card

« Last post by garyg on June 24, 2018, 05:55:18 PM »

We send out new member cards every week, so you should have definitely received your card by now.

You can reach out to our Member Services department at info@brewersassociation.org or 888-822-6273.  The Member Services staff are in the office M-F 8 am - 5 pm MT.

If you haven't done so already, download and login to the Brew Guru app to access your digital member card.

10

Homebrew Clubs / When should I receive a new AHA Membership card

« Last post by goulettedt on June 24, 2018, 05:13:41 PM »

I renewed my AHA account back in March. Should I have received a new Membership card by now ?