Homebrewing beer discussions http://www.brewboard.com/index.php Thu, 17 May 2012 09:23:44 +0000 30 http://www.brewboard.com/index.php http://www.brewboard.com/index.php?showtopic=115542 Thorhale Thorhale Thu, 10 May 2012 09:38:00 +0000 Tue, 15 May 2012 20:06:14 +0000 115542 http://www.brewboard.com/index.php?showtopic=106266
8 pounds of Pale Malt LME
2 pounds of Crystal 20L
1 pound of Wildflower Honey

Hops - 60min boil (in order)
2 ounces of Columbus
3 ounces of Centennial
2 ounces of Cascade (dry hopping 1/2 ounce in secondary)

Wyeast 1272 American Ale II

Any input is appreciated!]]> swingerwc swingerwc Mon, 12 Jan 2009 18:28:57 +0000 Tue, 15 May 2012 05:18:44 +0000 106266 http://www.brewboard.com/index.php?showtopic=17695
Final recipe:
1/2 lb of rye
1/2 lb roasted Barley
1 lb flaked Barley
1/2 lb Special B
1/2 lb Cara Munich malt
Brew abaove at 155 degrees for 60 minutes
then add:
12 lbs Extra Dark DME
2 lbs Brown Belgian Candi Sugar
4 tblspoons Black Treacle
4 oz Columbus Hops
4 oz Magnum Hops
Boil X 60 minutes, then add
2 oz Amarillo Hops
1 teaspoon Saffron

Boil x 10 minutes, then cool to 80 degrees, put in fermenter(allow for MORE HEADSPACE NEXT TIME!)
pitch in starter of London Ale yeast

Keep in primary for about 10 days, move to secondary......add 5.7g of Champagne yeast...Dry hop daily with 1 oz Amarillo hops in secondary for 16 days . continue in secondary until done. Bottle with 1 cup corn sugar for priming.

Now, I know some will say that is too much hops...but I think not.
The taste is very close to WWS from what I can tell at this time. Good luck!
Cost for entire brew was $89 ( I know...but It will be worth it!)]]> judoka brewski09 Mon, 05 Jul 2004 14:28:39 +0000 Fri, 11 May 2012 02:23:30 +0000 17695 http://www.brewboard.com/index.php?showtopic=115383 I brew mostly big beers, so I would say I am familiar with the ins and outs of high OG brewing. I routinely hit pretty close to my target FG on 1.100 beers. BUT this bad boy I'm hoping to land at 1.200+. I know there are other threads discussing these kinds of ventures and I've read them. Here, I am considering a slightly different method of introducing the wort to the yeast, so please let me know what you think. Here goes my recipe and plan of attack:

Batch: 6 gal.
Mash. Eff. 80%
OG: 1.214
Run Off: 16 gal.

NW Pale 28lb
Munich Light 5lb
Belgium Aromatic 2lb
Crystal 150 2lb
Flaked Rye 1lb

Light Brown Sugar 3lb (End of fermentation)

Summit 2oz (90 min); 1oz (60 min); 1oz (20)
Centennial 1oz (10 min); 1oz (5 min)


Procedure
I will mash low 146-148F. Boil down to 6 gal.
Here's the twist:
--I plan to drain some of the final runnings into a separate pot and boil it down to 1 gal. at 1.06-1.07 SG and pitch a large starter of wlp099 onto it (considering brewing an APA for a cake).
--Employ a sort of intravenous method of introducing the concentrated wort. The idea is to place the concentrated wort in a bucket with a faucet and connect a line from the faucet to the fermenter. I would place the diffusion stone directly under the faucet out, constantly delivering filtered air (this will provide aeration and possitive pressure in the wort dispensing bucket).
--Once fermentation is underway, I will set the flow of the concentrated wort to despense over the course of several days, providing a steady and consistent supply of of aerated wort.
--After the wort is significantly munched, I would add the 3lbs of brown sugar in steps.

Thoughts???]]> Bierliebhaber Bierliebhaber Fri, 12 Aug 2011 16:20:23 +0000 Mon, 07 May 2012 22:52:30 +0000 115383 http://www.brewboard.com/index.php?showtopic=115540 I made a Sierra Nevada Pale Ale clone, I used WYeast liquid yeast, put it in the fermenting bucket for one week and transferred to a glass car boy for two weeks-dry hopped-just as the recipe calls for. I checked the gravity after the second week in the glass car boy and it was high, .019 so I waited another week, .017 now another week later it is at .014. Usually the gravity has to be around .010? I am afraid if I bottle I will get gueysers (sp?) if the gravity is too high? Is it ok to leave it in the glass carboy another week? Did I do something terribly wrong?? sueasinsue Thorhale Fri, 04 May 2012 23:28:58 +0000 Mon, 07 May 2012 18:11:35 +0000 115540 http://www.brewboard.com/index.php?showtopic=115541
Thanks,
Kansan]]> Kansan Kansan Sun, 06 May 2012 21:44:17 +0000 Sun, 06 May 2012 21:44:17 +0000 115541 http://www.brewboard.com/index.php?showtopic=115539
1) I found a pop-top on the ground while hiking last weekend (C&O Canal towpath). I would love to get me some pop-top beer... you know, the 1970's sort of beer cans where the pull-tab separates from the can, then you throw it on the ground, then some barefoot kid steps on it and has to get stitches. Do these cans still exist? Anywhere? Any type of beer (or even soda - it's all about the can)? Any leads for finding cans of pop-top beer would be greatly appreciated.

2) I do the kegging and bottling (got a batch of carbonated margarita in the keg now), anybody know how one could go about canning beer?

3) On a related topic, just heard about his Churchkey Can Company that is releasing a beer in an even older style steel can, the type you need a churchkey can opener to open. Beer is probably gross but the can looks cool.

Hope you are all doing great.]]> mclancy mclancy Mon, 23 Apr 2012 13:44:32 +0000 Fri, 27 Apr 2012 15:57:48 +0000 115539 http://www.brewboard.com/index.php?showtopic=115538
I have been using my show tub for cleaning and other brew related chores ever since we installed it. Unfortunately a little keg rubber had transferred to the fiberglass shower floor and I am having a bitch of a time removing it. My girlfriend is anxious to say the least to get it cleaned up as we bought teak patio tiles to put down in he tub to see to it that this didn't happen any more.

What would you suggest to get that pesky keg rubber off? Have you had this problem? Did you suggestion work?]]> discmann131 discmann131 Fri, 20 Apr 2012 22:22:02 +0000 Sat, 21 Apr 2012 16:09:40 +0000 115538 http://www.brewboard.com/index.php?showtopic=115536


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]]> BeerPal BeerPal Thu, 19 Apr 2012 17:19:58 +0000 Thu, 19 Apr 2012 17:19:58 +0000 115536 http://www.brewboard.com/index.php?showtopic=115535
1. Can I calibrate it this way?
2. Will it still be accurate?
3. Any suggestions on how to fix it?

Thanks,
Bill]]> bheydt22 BobH Fri, 13 Apr 2012 21:49:52 +0000 Sun, 15 Apr 2012 12:03:22 +0000 115535