Recent Posts

Pages: 1 2 3 [4] 5 6 ... 10
31
Yeast and Fermentation / Re: Stout Help
« Last post by HoosierBrew on November 23, 2017, 01:48:28 PM »
Hard to go wrong with WY1028 for British style porter and stout. It attenuates well, probably comparable to 1450,ie., just a tad less than 1056.


Edit -  No tricks needed. It goes strong at 65-66F with the esters under control. It's a reliable, strong fermenter.
32
All Grain Brewing / Re: minimum size kettle for 11 gal yield into fermenters
« Last post by Stevie on November 23, 2017, 01:36:46 PM »
For sure use a dip tube that picks up from the side. I have mine clipped to leave 1/2 gallon behind which makes it a little stupid proof.

http://www.bargainfittings.com/index.php?route=product/product&path=45&product_id=159
If buying a commercial kettle, you would likely need the flush welded.
33
All Grain Brewing / Re: minimum size kettle for 11 gal yield into fermenters
« Last post by brewsumore on November 23, 2017, 01:32:50 PM »
Pumps are awesome,  but a good stir for a full minute or using a mix-stir works well. Settling for 30 min is the key.


Thanks Stevie.  That's helpful to me.  And honestly I prefer the simplest possible set-up, so hand-stirring or a mix stir sound better than a pump set-up to me.

Do you have an opinion as to whether to us a "trub deflector" - I believer they're commonly called a whirlpool pick-up, as an attachment to the inside threads for the drain port?  I recall seeing short bent tubing with the end opening close to the kettle wall, sometimes with a partially pinched tube end, and maybe connected to the port threads via compression fitting??  I didn't see anything similar on MB website.
34
All Grain Brewing / Re: minimum size kettle for 11 gal yield into fermenters
« Last post by Stevie on November 23, 2017, 01:21:34 PM »
Pumps are awesome,  but a good stir for a full minute or using a mix-stir works well. Settling for 30 min is the key.
35
General Homebrew Discussion / Re: BJCP questions
« Last post by dmtaylor on November 23, 2017, 12:47:25 PM »
Session IPA is like an overhopped APA, which is great if you want to win competitions.  A few judges might ding an overhopped APA, but most probably won't.
36
Equipment and Software / Re: Improved Refractometer Correction calculator
« Last post by dmtaylor on November 23, 2017, 12:28:29 PM »
For whatever it's wort...

My own data to date has confirmed the Novotny formula for calculating SG from Brix is a good one.  Not necessarily "better" than Terrill's, but a bit different, and valid in its own right.

And the most accurate FG formula for me is............

None of the above.  :)

Actually, it's the one that Terrill refers to as the "Old Cubic", for which I forget the source but so far it seems closest on the average.  Not perfect either, but close on the average.

To be fair, some of my data is for very high gravity beers, for which no formulae are very accurate -- they are all calculating FG values 0.003-0.006 higher than my hydrometer.  For example there is one beer where my OG was 1.098 as measured by hydrometer (and original Brix was 23.2).  Calculated FG for final Brix 12.9 and correction factor 0.99 (yes, NOT 1.04) was anywhere 1.026-1.029 depending on the formula, but my hydrometer said 1.023.  So, not a big deal -- next time I make a huge beer of OG >1.090, I'll expect to have to subtract a few points from the calculated FG if I skip the hydro and just use refract.  Close enough.

For me, ultimate near-exclusive use of refractometer is desirable, as I am a small batch brewer and would prefer to get 14-15 bottles out of a batch rather than just a 12-pack from too many hydro samples.  For those doing 5 or 10 gallons, sure, I get why you might not care.  But I do.
37
All Things Food / Re: Tom is on
« Last post by 69franx on November 23, 2017, 11:43:00 AM »
Looks great. Happy Thanksgiving.
Oil is at 185 for mine, should be dropping it by 2 and eating by 4 after letting the bird rest while trimmings get finalized

Sent from my XT1635-01 using Tapatalk

38
General Homebrew Discussion / Re: On tap for the holidays
« Last post by brewsumore on November 23, 2017, 11:34:52 AM »
Excellent work everyone!  Now you know how I get my ideas for what to brew next.  You're making me very thirsty and it's only 10:30 am.  It's a good thing I also have my home roasted coffee to satisfy that craving for quality beverage this early in the day.

BrewBama, no doubt that bird is smoking up nicely by now.  I'll be hosting a Thanksgiving Redux party a little more than a week from now and will likewise smoke a bird.  Stating the obvious here, but I find smoked meats go very well indeed with homebrew.

Happy Thanksgiving!
39
All Grain Brewing / Re: minimum size kettle for 11 gal yield into fermenters
« Last post by brewsumore on November 23, 2017, 11:11:52 AM »
Thanks Sean.  That's the kettle I was looking at just before starting this thread!

MB won't post (or at least hasn't posted) my mixed-bag reviews, so I feel like I should tell you: the description is inaccurate in that both ports are fully-threaded, which made setting it up for a whirlpool dead simple, but the downside is that the interiors aren't welded and a few rust spots started showing up after a couple boils. If you can do an acid passivation that helps a lot. Still really happy with it for the price.

Cool!  thanks for the info.  I have 3 unopened container's of Bar Keeper's Friend on hand, so a general approach acid passivation would be a snap.  I'm very seriously considering buying one.

Is there a MB thermometer you recommend to go with it to fit into the thermometer port? 

Also, to whirlpool, do you just give a good rotational swirl stir after chilled, to form a trub cone?  That's more the level I was hoping for, rather than using a whirlpool arm and motor.  And do you recommend a trub diverter attachment to screw in the inside port to pickup the wort more effectively and divert away from the trub cone?  If yes to that, do you have a link to where to buy or make that diverter attachment?  I definitely like the idea of a whirlpool rather than a kettle screen.

I'm asking a lot I realize, but am grateful for any recommendations to take the sting out of my own research and trial and error!   8) 8)

http://howtobrew.com/book/appendices/appendix-b/passivating-stainless-steel
40
All Things Food / Re: Tom is on
« Last post by alestateyall on November 23, 2017, 10:52:38 AM »
Looks great. Happy Thanksgiving.
Pages: 1 2 3 [4] 5 6 ... 10