http://www.brewboard.com/index.php Thu, 17 May 2012 09:38:02 +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=115537
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 22:20:08 +0000 Fri, 20 Apr 2012 22:20:08 +0000 115537 http://www.brewboard.com/index.php?showtopic=115536


Web site: http://bayareacraftbeerfestival.com/

facebook: https://www.facebook.com/pages/Bay-Area-Cra...129573180396415

Online ticket sales: http://babeerfestival.eventbrite.com/

]]> 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 http://www.brewboard.com/index.php?showtopic=115531
As for tannins, I thought that adding a tea bag or 3 to the mead wort should do that. Is that correct?

As for acid, I have a malic and tartaric acid blend, but don't know how much to use on a 5 gallon batch. Granted I could experiment, but figured to invoke the sage counsel of this board. Any thoughts?

Cheers]]> McBurtney McBurtney Fri, 16 Mar 2012 22:10:22 +0000 Tue, 10 Apr 2012 14:24:44 +0000 115531 http://www.brewboard.com/index.php?showtopic=115518 Just finished brewing a hazelnut brown ale. When I went to pitch the yeast, the spores were all settled at the bottom. Does this mean the yeast cells were dead? JamieB Dave F Mon, 13 Feb 2012 01:18:38 +0000 Mon, 09 Apr 2012 15:08:07 +0000 115518 http://www.brewboard.com/index.php?showtopic=115534 Thorhale linuxelf Mon, 09 Apr 2012 12:32:22 +0000 Mon, 09 Apr 2012 14:32:13 +0000 115534 http://www.brewboard.com/index.php?showtopic=115532
So my question is... Should I be concerned about the virus being in my beer? I think I'm very good about sanitation during brewing, but even still, my wife and son both got this flu, too, so I think it was fairly easily spread. Any chance it could live in my beer?

Thanks. - Mark]]> electrified Dave F Sat, 17 Mar 2012 03:07:19 +0000 Mon, 09 Apr 2012 14:26:49 +0000 115532 http://www.brewboard.com/index.php?showtopic=115528 Or, if the damage is done, is there any way to adjust the readings (both needles still function) or repair the damage?
Thanks in advance!

]]> cfiffpm TAPPER Thu, 08 Mar 2012 19:08:18 +0000 Sun, 08 Apr 2012 14:02:16 +0000 115528 http://www.brewboard.com/index.php?showtopic=115533
New to brewing and boy did I screw up. I had an all grain IPA brewing and put my wort chiller in to cool. I got side tracked with something else. Went out and checked my temp and it was 65. So I transferred my wort into my fermenting vessel. I added wyeast 1099 in and realized my thermometer was up against the copper chiller. My temp was actually around 130. Damn it I already added the yeast.

I tried to cool it down but I am afraid I killed all the yeast. Should I wait? Did I just ruin an entire batch? Should I pitch more yeast?
Can anyone help an idiot out?]]> Milehighbrewer pilsenhammer Sun, 18 Mar 2012 14:16:22 +0000 Sun, 18 Mar 2012 19:40:58 +0000 115533 http://www.brewboard.com/index.php?showtopic=115530
I bought it a while back and never installed it. Just drill a hole in your kettle and add this weld-less fitting. Now you have a thermometer and glass sight on your kettle!

]]> akula169 akula169 Thu, 15 Mar 2012 21:03:53 +0000 Thu, 15 Mar 2012 21:03:53 +0000 115530 http://www.brewboard.com/index.php?showtopic=115529 BUT, the keg is already pressurized to about 11 psi...won't it all just backflow into the regulator? How do you fix this? Intentionally installing a few more feet of beer line would make me have to up the pressure to about what's in the keg...but that would fill my fridge with lines I don't want. Plus, if you had, say, 10 feet of beer line and then pumped it at 20 psi...wouldn't the KEG gradually carbonate to 20 psi instead of the ideal 11?
In a nutshell, how do you match the keg pressure with the pumping pressure...won't it all just equalize and cause either overcarbonation or backflow?
Thanks in advance.]]> cfiffpm TAPPER Thu, 08 Mar 2012 19:18:46 +0000 Mon, 12 Mar 2012 20:27:09 +0000 115529 http://www.brewboard.com/index.php?showtopic=115496
Thanks Brewboard, great to be back!]]> pskeddy css Fri, 13 Jan 2012 12:29:44 +0000 Fri, 09 Mar 2012 17:17:05 +0000 115496 http://www.brewboard.com/index.php?showtopic=115524












]]> chewybrewie DavidS Thu, 23 Feb 2012 02:56:28 +0000 Fri, 09 Mar 2012 02:48:42 +0000 115524 http://www.brewboard.com/index.php?showtopic=115527
6 Gallon Carboy - http://www.amazon.com/gp/product/B002VFXW5...ASIN=B002VFXW5W
$30 with free shipping

3 gallon carboy - http://www.amazon.com/gp/product/B002VFR9Z...ASIN=B002VFR9ZG
]]> css css Wed, 07 Mar 2012 20:10:57 +0000 Wed, 07 Mar 2012 20:10:57 +0000 115527 http://www.brewboard.com/index.php?showtopic=115525
I have only recently started using kegs.]]> waitito waitito Mon, 05 Mar 2012 17:30:56 +0000 Wed, 07 Mar 2012 19:57:21 +0000 115525 http://www.brewboard.com/index.php?showtopic=115526
Thanks
Mike]]> mf5325 Thorhale Wed, 07 Mar 2012 05:16:03 +0000 Wed, 07 Mar 2012 09:40:41 +0000 115526 http://www.brewboard.com/index.php?showtopic=115267
The freezer is an upright frost free less then one year old. paid $430 new. Will include single stage controller.

I'm located in Greenville SC.

C
]]> BigCMac Felix Thu, 07 Apr 2011 13:12:03 +0000 Mon, 05 Mar 2012 12:34:58 +0000 115267 http://www.brewboard.com/index.php?showtopic=115517
Any ideas of what happened to make my chocolate stout turn into a chocolate milkshake, and thoughts on how I can rescue it? (Filter it, etc.)

Any help would be appreciated!]]> Zpyro BobH Sat, 11 Feb 2012 02:52:37 +0000 Sat, 03 Mar 2012 14:21:17 +0000 115517 http://www.brewboard.com/index.php?showtopic=78694 http://bighugelabs.com/flickr/motivator.php#





]]> bdutton Bitter Dave Wed, 22 Aug 2007 15:41:57 +0000 Mon, 27 Feb 2012 15:06:20 +0000 78694 http://www.brewboard.com/index.php?showtopic=115508
Want to try and clone the Rogue Good Chit Pilsner I had when I was up in Oregon. On the bottle, it says:

5 Ingredients:
Brewed using 5 ingredients: Weyermann acidulated, Rogue Micro Barley Farm Dare Floor Malt, Rogue Micro Hopyard Liberty Hops, Pacman Yeast (although the website says Czech Pils Wyeast 2278) and Free Range Coastal Water.
Specs: 13º PLATO, 40 IBU, 77 AA, 6º Lovibond

The recipe I have come up with for a 5 gallon batch is:

9.5 lb - Floor Malted Bohemian Pilsner Malt
1.5 lb - Acidulated Malt
2.0 oz - Liberty Hops @ 60 min
1.0 oz - Liberty Hops @ 41 min
1.0 ea - Rogue PacMan Yeast (Alc. Tolerance 12% ABV, Flocculation med-high, Attenuation 72-78%, Temp. Range 60-72°F (15-22°C)

Question:
1. Does the recipe look anything close to the original specifications? I double-checked all my conversion and they are spot on.
2. What would you suggest I ferment this beer at?
3. How should I lager this beer and for how long?

Thanks for any help!

Chris


]]> red131 Dave F Sun, 29 Jan 2012 20:11:49 +0000 Sat, 25 Feb 2012 01:36:03 +0000 115508 http://www.brewboard.com/index.php?showtopic=115522 http://www.wahomebrewers.org/jcbcpspa). The other drop locations (Diamond Knot Brewery, Bob’s Homebrew Supply, Cellar Homebrew Supply, Fish Brewery, Olympic Brewing Supply, Snipes Mountain Brewery, The Beer Shoppe, and the Beer Essentials) are also accepting entries from now through March 3rd. Online registration is easy and mandatory!

The Joint Cascade Brewers Cup and Puget Sound Pro-Am is an AHA/BJCP sanctioned competition aimed at providing award winning homebrew recipes to be brewed by Puget Sound breweries with the goal of capturing a medal from the Great American Beer Festival’s Pro-Am Competition. As many as SIXTEEN breweries will be selecting their favorite homebrew beers from the best of show round to scale up and brew on their systems. Winning beers of AHA members may be sent on to the GABF for a shot at national glory! Non-AHA members can still enter the competition and win other awards and prizes and the breweries not submitting to the GABF will not be constrained to picking an AHA member!

WE WANT JUDGES! Judging will be held on March 10th at McKinstry Corp in Seattle, Washington. If you are interested in judging, stewarding, or helping with event execution, please register online at the website or contact Mark Emiley at markemiley@earthlink.net. We’ll have some calibration brews, swag, and we need your recommendations for the brewers! Judges and helpers also get $1 off each entry!

Check the website for updates on contest details and all of the rules. To have the best shot of having your beer brewed, you should be an AHA member by the time of the competition, so join today! Invite your friends to join the AHA and submit beers as well (all beers, ciders, and meads will be judged and ranked regardless of AHA membership). Good luck!

Mark Emiley
PSPA Competition Organizer
http://www.wahomebrewers.org/jcbcpspa
]]> homebrewbaron homebrewbaron Sat, 18 Feb 2012 20:46:16 +0000 Sat, 18 Feb 2012 20:46:16 +0000 115522 http://www.brewboard.com/index.php?showtopic=115521
anyone that can help - please contact me: chefbou1212@gmail.com

thank you.]]> YeastWrangler72 YeastWrangler72 Sat, 18 Feb 2012 16:58:46 +0000 Sat, 18 Feb 2012 16:58:46 +0000 115521