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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through February 06, 2005 * Brewing today? < Previous Next >

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robert rulmyr
Intermediate Member
Username: Wacobob

Post Number: 463
Registered: 02-2003
Posted on Saturday, January 29, 2005 - 09:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I made a simple pale ale, 10 gallons. I finally put some insulation around my converted keg mash tun. It was almost as good as a cooler for holding temperatures. It was about 45F outside...nice.

Pumped the last half gallon into mason jars, will 'can' it tomorrow.

WacoBob
 

Wayne Faris
Junior Member
Username: Bugeaterbrewing

Post Number: 35
Registered: 12-2004
Posted on Saturday, January 29, 2005 - 10:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Had to work today, so I brew tomorrow. It is a CAP recipe but I am using WLP 810 instead of a true lager yeast. Don't have room in the fermentation fridge right now for another lager.
 

Hophead
Senior Member
Username: Hophead

Post Number: 1139
Registered: 03-2002
Posted on Saturday, January 29, 2005 - 10:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Funny, it's about 45 degrees here in phoenix today too, but I was thinking that it was COLD... :-)

Brewin' a Pale Ale (amarillo/centennial), 12 gallons... Fire in the put tonite with a cigar to celebrate... Good times.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2698
Registered: 02-2003
Posted on Saturday, January 29, 2005 - 10:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have 5 gallons of triple-decocted czech pilsner wort boiling right now. A yeast cake of Budvar yeast is currently sitting under 5 gallons of CAP, ready for this wort. Mmmmm.....
 

Hophead
Senior Member
Username: Hophead

Post Number: 1140
Registered: 03-2002
Posted on Saturday, January 29, 2005 - 10:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

triple decocted? you have too much time on yer hands...
 

Chumley
Senior Member
Username: Chumley

Post Number: 2699
Registered: 02-2003
Posted on Saturday, January 29, 2005 - 10:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You sound like my wife, HH . I only try to triple decoct once a year, I am in my 6th hour of brewing today. I have been cleaning the garage a bit whilst the decoctions were boiling, so I haven't wasted the whole day brewing (although it has been pretty close).

Yesterday I wasted the whole day ice fishing, and probably will waste the whole day tomorrow ice fishing. At least I end up with something when I am brewing. :-)
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 412
Registered: 03-2002
Posted on Saturday, January 29, 2005 - 11:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Berliner Weiss, 5.5 gallons. Stovetop, though it's balmy in the 20's today. 2 hour acid rest, 30 minute protein and 90 minute amylase. Still running off. It's very slow with 50% wheat. I do plan to boil for 15 minutes and use the Wyeast lactobacillus culture with 1007, using Dornbusch's guidelines from BYO. For my fermenter, I'm using an old plastic bucket that was years ago converted to a grain bucket. Don't want that stuff near my real beer stuff.
 

Joe Alf
Member
Username: Joea

Post Number: 243
Registered: 08-2003
Posted on Saturday, January 29, 2005 - 11:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Fought an over stuffed mash tun with 43lbs of stuck Stout. Actually moved the whole mash to K-1 to step it up. Wrapped up suprizingly early with 6 gal of Russian Imperial Stout and 11 gallons of Dry Stout.
Temps in the 70s.
I'll scrub the scorched spot off the kettle another day.
 

don price
Advanced Member
Username: Donzoid

Post Number: 545
Registered: 02-2003
Posted on Sunday, January 30, 2005 - 02:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

10 gallons APA...chinook bittering, with amarillo and cascade late additions. The 15 minute hops went in at 30...ooopps. Should be good enough to give away in 3 weeks...which was part of the plan.

Today's high was in the low 70s.

Don
 

michael atkins
Junior Member
Username: Mga

Post Number: 74
Registered: 11-2003
Posted on Sunday, January 30, 2005 - 02:51 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just finished brewing 6 gallons each of, a "Belhaven Wee Heavy", and a "Baltic Porter". Both recipes are from "Beer Captured" by Tess and Mark Szamatulski.

1st time I've tried this book. With the help of Pro-Mash -- I hit the numbers right on!

Love this Hobby!
 

robert rulmyr
Intermediate Member
Username: Wacobob

Post Number: 465
Registered: 02-2003
Posted on Sunday, January 30, 2005 - 02:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I remember Minnesota, 20s is BALMY for January.
 

Dan Listermann
Advanced Member
Username: Listermann

Post Number: 869
Registered: 03-2004
Posted on Sunday, January 30, 2005 - 02:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brewed 9 five gallon buckets of "Old Peculier" per Wheeler today. They were filled boiling hot and therefore are pasteurized. We will sell them in the store or at least the ones we don't ferment ourselves.

Dan Listermann
 

Tom Gardner
Advanced Member
Username: Tom

Post Number: 544
Registered: 01-2001
Posted on Sunday, January 30, 2005 - 03:38 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

9 gallons of Baltic Porter. Nathan Moore's recipe with 9# of cold steeped dark grains, 2# of palm sugar, and 1 gallon of first runnings boiled down until syrupy. Everything went ok until the end of the boil, my scrubby came out of my BK outlet and I had hops clogging everything, I tried 2 CFCs and then I finally used my old immersion chiller. It worked great. Then onto yeast slurries of WLP 830 and Nottingham. I think we'll call it SNAFU Brew. Tom G.
 

Gary Muehe
Junior Member
Username: Garymuehe

Post Number: 86
Registered: 03-2003
Posted on Sunday, January 30, 2005 - 04:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Joe! bet you get that alot. Nice job on the 2 brew day. I like it...R.I.S. and a Dry Stout! Sounds like a good plan, I'd like to see your recipes. All from one mash? 43 pounds would be pushing it in my converted keg mash tun.
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 413
Registered: 03-2002
Posted on Sunday, January 30, 2005 - 05:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey, it's going to be "warm" for about a week. 20's to near thirty and no significant snowfall.

It will be good for reducing the snowpack on the roof.

I'm off next week, and a Saison, Helles (redo: tragic story), Pilsner or Schwarzbier, Pale ale are on the schedule.

I also get my Ranger back on Wednesday or Thursday.
 

ScottDeW
Member
Username: Scott

Post Number: 229
Registered: 03-2003
Posted on Sunday, January 30, 2005 - 03:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

15 gallons of a RIS. 13 of which will go in an oak barrel; the rest will be reserved for topping-off.

50L Oak barrel

Once that is done the barrel is to be condemned with a festering Flanders Red.

I still need to build the rack.
Scott
http://texanbrew.com
 

brewjones
Junior Member
Username: Brewjones

Post Number: 85
Registered: 06-2003
Posted on Sunday, January 30, 2005 - 03:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm brewing a barleywine today and hopefully an american brown from the second runnings. I'm having regulator problems though. I think it's time I purchased a new regulator and hard plumb the gas lines on my brewery.

Brewjones
 

Dave Witt
Advanced Member
Username: Davew

Post Number: 643
Registered: 03-2003
Posted on Sunday, January 30, 2005 - 04:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm currently in the middle of the mash of my 5 gal batch of Amber lager. Its 35 outside, very pleasant.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2703
Registered: 02-2003
Posted on Sunday, January 30, 2005 - 08:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Boy, Scott, I'd build that rack sooner than later...
 

Kevin Davis
Member
Username: Ktdavis98

Post Number: 195
Registered: 12-2003
Posted on Sunday, January 30, 2005 - 09:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yea, if you can't build a rack right now I would at least put a couple of chocks in front of it, or maybe an old shoe anyway.
 

ScottDeW
Member
Username: Scott

Post Number: 230
Registered: 03-2003
Posted on Monday, January 31, 2005 - 02:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Heh.

Built the rack this evening.

Made it out of oak, of course.
Scott
http://texanbrew.com
 

William B Roberts
Junior Member
Username: Bill_r

Post Number: 94
Registered: 10-2004
Posted on Monday, January 31, 2005 - 03:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brew on Mondays, I hold the wort (cold) until Tues, clean some stuff on Wed, finish cleaning Thurs, drink beer all day Friday, Saturday & Sunday I go fishing & start all over again on Monday.

Shows my wife I have way to much to do rather than take a job as an old geiser greeting people at Walmart.
 

Joe Alf
Member
Username: Joea

Post Number: 244
Registered: 08-2003
Posted on Monday, January 31, 2005 - 03:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Stout 1-29-05

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-A Stout, Dry Stout

Min OG: 1.035 Max OG: 1.050
Min IBU: 30 Max IBU: 50
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 42.50
Anticipated OG: 1.06606 Plato: 16.148
Anticipated SRM: 59.9
Anticipated IBU: 32.8
Brewhouse Efficiency: 49 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 6.90 Percent Per Hour
Pre-Boil Wort Size: 12.59 Gal
Pre-Boil Gravity: 1.06037 SG 14.82 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.6 30.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.1 3.00 lbs. Roasted Wheat Malt Germany 1.03000 650
4.7 2.00 lbs. Flaked Corn (Maize) America 1.04000 1
3.5 1.50 lbs. Flaked Oats America 1.03300 2
7.1 3.00 lbs. Cara-Pils Dextrine Malt 1.03300 2
4.7 2.00 lbs. Flaked Barley America 1.03200 2
2.4 1.00 lbs. Roasted Barley America 1.02800 450

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet 10.00 10.6 75 min.
1.25 oz. Northern Brewer Pellet 10.00 22.2 45 min.


Yeast
-----




Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 42.50
Step mash 122,135,stuck there,155,



I can't believe I downloaded a recipe,[although those numbers aren't all right].Thanks to an old post item I saved on a cabinet drawer months ago. The posters name wasn't saved but thanks to somebody.
43 lbs is definetly way too much grain for a sanke mashtun but as you can see I'm a slow learner.
Ended up with 6 gal at 1.079 [WY1007],
11 gal at 1.056.They were pitched with WLP002 and WY1084.

Scott were'd you get that awesome barrel?
I think a barrel would be the way to go for Bruins.
 

Wayne Faris
Junior Member
Username: Bugeaterbrewing

Post Number: 37
Registered: 12-2004
Posted on Monday, January 31, 2005 - 03:54 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Brewed my CAP today. Only messed up in 2 minor places. Was doing a 90 minute mash, but got involved in another project and forgot to turn the heat back on for the HLT for the sparge. Turned into a 2 hour mash. The other item doesn't bother me at all. Wrote my recipe based on 70% efficiency but ended up with 77%! That is 2 batches in a row with that figure. Has to be the new Philmill. Was only getting 65-70% with my old Corona. If I can pull that off a third time, I will go ahead and change the default efficiency on Promash.
 

Brew-ha
Junior Member
Username: Benchbrew

Post Number: 59
Registered: 10-2003
Posted on Monday, January 31, 2005 - 07:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Great brew day in so cal. sunshine and 70s. Brewed a SNPA clone from last year’s Zymurgy.
 

ScottDeW
Member
Username: Scott

Post Number: 231
Registered: 03-2003
Posted on Monday, January 31, 2005 - 12:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

<threadjack>
Joe,

A neighbor's brother makes wine. When he's done with his barrels he turns them into planters. I saved this one for a promise of a case of beer.
</threadjack>
Scott
http://texanbrew.com
 

Paul Hayslett
Advanced Member
Username: Paulhayslett

Post Number: 624
Registered: 02-2002
Posted on Monday, January 31, 2005 - 02:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No brewing for me yesterday. I went to the CT Real Ale Festival instead. Mmmmmmmmmmm. Lots of yummy, yummy beer. I don't remember some of the later parts of the afternoon, but my wife says I didn't embarrass myself. Too much.

Michael Atkins -- The Szamatulskis were at the festival, as they are every year, pouring samples of a couple of their clone recipes. If you like the book, send them email and tell them. They would love to hear it.

J. Steinhauer -- If you are souring your Berliner with Lacto anyway, why did you boil it first?
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 423
Registered: 03-2002
Posted on Monday, January 31, 2005 - 03:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

With boiling, I can control the amounts of yeast and lactobacillus, and I don't have to worry about other offenders. I also get a quick hot break, small cold break.

I don't know if this is the best way. It is the way described by Dornbusch in BYO a couple of months ago. If I decide to do this again, I may try the no-boil method. We shall see.

I ordered some woodruff syrup and some Kuemmel yesterday to serve this stuff with. I'm not really a big sour beer fan, but I just wanted to try my hand at this style. It should be at its best this summer, when refreshment from the 62 degree heat is desperately needed.
 

Richard Shaffer
Junior Member
Username: Mr_baseball

Post Number: 66
Registered: 06-2004
Posted on Monday, January 31, 2005 - 06:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Joe,
I would of dropped the cara-pils from the mash schedule if your looking to brew a Dry Irish Stout. #3 pounds is a bit much. No need for a step mash if using well modified malts. Dough-in at 150-152F. Richard.
 

Walt Fischer
Senior Member
Username: Walt

Post Number: 1986
Registered: 02-2003
Posted on Monday, January 31, 2005 - 07:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I didnt brew this weekend...
But i DID smoke a 7.5 pound Rib Roast with Hickory for 3.5 hours, while drinking a few of my smoked porters...

Hmmm prime rib is good stuff!

Walt

(Message edited by walt on January 31, 2005)
Lama Brewery
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 429
Registered: 03-2002
Posted on Monday, January 31, 2005 - 07:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Nothings better with smoke than cow!