Recent Posts

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41
Ingredients / Re: Wet Hop IPA Additions
« Last post by fmader on September 26, 2016, 09:54:11 AM »
I think Frank was referring to hops harvested, but not used in the boil or whirlpool, not saving those already used for dry hopping later. Those will be a mess and you wont know what they will bring to the table. If you harvest 3#, you could then use your 1.5#( that you dried while the beer was fermenting) during whirlpool and the other 1.5# to dry hop, at least if I understand his post correctly

Right, duh....Only had 1.5# of wet this year so they are all gone.  I was kinda wondering about that....

Yeah, definitely don't ring out the hops you used in the boil for dry hops lol. I was referring to if you had more hops that you didn't use to just dry them and dry hop.

I'm not sure where you are at, but my crop was pretty much non-existent this year. We had no rain in NE Ohio from about mid June through July. The crazy thing is, my first season for my hops was my best season. It's not supposed to work that way. I'm sure there are several factors. Weather, of course, but I think I took care of them a little better that year too. Chinook is probably my best producer here.
42
Other Fermentables / Re: great apples this year
« Last post by denny on September 26, 2016, 09:50:10 AM »
Unlike last summer, we got some rain this year and while it was hot, it wasn't a desert like last year.  All of our fruit trees have bumper crops.  Got 75 lb. of pears from a tree that usually yields about 2 lb.  All of our apple trees are loaded.  About time to break out the cider press!

Bad years are followed by good years, weather permitting. When MI lost almost all of the apples and cherries to unseasonable warm weather in March followed by a freeze, the next year was a record crop. The trees have some catching up to do.  ;)

Yeah, we've seen that over the 20+ years we've loved in this house.  But this year is extraordinary.
43
Yeast and Fermentation / Re: Kill temp for yeast
« Last post by denny on September 26, 2016, 09:46:36 AM »
So what is the recommended temp and time for pasteurisation to kill all yeast? I'm aware of temps needed to kill spoilage microbes, but is the required temp lower for just brewing yeasts?


Sent from my iPad using Tapatalk

Pasteurization temp is 160-165 for at least 10 min. IIRC.
44
Classifieds / GABF tickets for sale. Thurs, Fri, & Sat Members session
« Last post by eric@liquidriot.com on September 26, 2016, 09:46:17 AM »
Unfortunately our crew can't go this year.  I have 4 tickets for each session: Thurs Oct 6, Fri Oct 7, and Sat Oct 8 12:00pm members session.  Face value plus fee per ticket is: Thurs & Fri $76.13, Sat $67.25.  Please e-mail eric@liquidriot.com.
Cheers!
Eric
45
General Homebrew Discussion / Re: How long is your brew day?
« Last post by denny on September 26, 2016, 09:45:20 AM »
4-4.5 hours for 5 gal. all grain  I just got a Hydra chiller that cut my chilling time from 20-30 min. to 6 min.
46
General Homebrew Discussion / Re: How long is your brew day?
« Last post by dmtaylor on September 26, 2016, 09:38:10 AM »
I only brew 1.7 or 2 gallons these days, but I can get a batch done in 3.5 hours flat if I want to, or 4 hours max.  That's all-grain, BIAB, *WITH* a sparge step.
47
General Homebrew Discussion / Re: How long is your brew day?
« Last post by goschman on September 26, 2016, 09:24:45 AM »
I am normally at about 4-1/2 hours in the summer and 4 hours in the winter due to groundwater temp.
48
General Homebrew Discussion / Re: How long is your brew day?
« Last post by mainebrewer on September 26, 2016, 09:16:48 AM »
On average, I can usually get done in 5 hours - set-up to clean-up, assuming a 60 min mash and 60 min boil.
Any whirlpool/hop stands add to this time.
49
Ingredients / Re: Wet Hop IPA Additions
« Last post by dmtaylor on September 26, 2016, 09:11:42 AM »
Hops are about 20% solids, so you need 5 times as much.
50
Ingredients / Re: Wet Hop IPA Additions
« Last post by davidgzach on September 26, 2016, 09:04:29 AM »
I think Frank was referring to hops harvested, but not used in the boil or whirlpool, not saving those already used for dry hopping later. Those will be a mess and you wont know what they will bring to the table. If you harvest 3#, you could then use your 1.5#( that you dried while the beer was fermenting) during whirlpool and the other 1.5# to dry hop, at least if I understand his post correctly

Right, duh....Only had 1.5# of wet this year so they are all gone.  I was kinda wondering about that....
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