Beer Feeds

Let me start by saying Merry Christmas to all the Green Boarders out there and I hope you have a Happy and Safe New Year. May next years brewing eneavors be the best ever!

That said, the only thing I know that I’m getting is my Perlick forward seal faucets for the bar. I’m still waiting for my family to wake up (SWMBO and daughter are late sleepers) so we can open gifts.

I see a drum solo coming on, that should get things going….

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My buddy and I have some odds and ends hopwise and I want to make a beer or two out of them.

We have a 5 gallon all grain setup and an 8 gallon brew pot. We also have access to about 2-3 decent brew stores, so ingredients shouldn’t be too big of a problem.

Here’s what we have and we’re up to make just about any kind of beer.

.5 oz Glacier
.5 oz Perle (7.6%)
.5oz Galena (13.1%)
.5 oz Amarillo
.33 oz Simcoe
.25 oz Warrior
.25 oz Fuggles

Any other questions, feel free. We’ll be making whatever beer we decide with these hops in the next week or two.

Thanks,

Ryan

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SO i brewed a batch of yesterday, and i split the batch in 2.

Both batches where identlical. OG was 1.067, 83 degrees at pitching, and yeast was US-05

A ) 5 gal of wort with dry yeast pitched directly in

B ) 5 gal of wort with dry yeast put into a 1 pint starter @ 1.035 for 2 hours before pitching

Lag time results:

A ) 10 hours

B ) 3.5 hours

WOW, what a difference a 2 hour starter makes. BTW, the starter was fermenting vigorously when pitched.
Im definatly doing that again in the future.

However one problem, fermentation happened so quickly in batch B that the temp was still in the high 70’s in the fermenter at initial fermentation despite the room being 58 degrees. Anyone know how to cool a plastic bucket fermenter quickly? My glass carboy is occupied with my weizen.

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Here is Tom Maxedon fresh from Guam and the GBS’s newest cast member, Ben Gordy.
Merry Christmas everyone. Tom joined us in the flesh for another show. He brought with him an interview with Rick Wood of “The Mermaid Tavern”, the only place to get fresh brewed craft beer on Guam. I played […]

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A while back I was asked to do a little job for this cat in the south. I did it but was not happy with out come so I sent it to him no charge. He had it in his head to send me the shipping and I told him Merry Christmas. I thought it was a done deal, But this guy don’t give up.
Will Santa’s elf Snowman (dang big elf) called and said he had my order and was dropping it by the house of Stan san and this bigger elf named Andy was sending something else.

Will too my surprise in walk Snowman with a box full of a beer lovers joy.

Ettaler Kosterbraueri
Hacker Pschorr Weisse
Spanish Peaks Belgian white Ale
Rich Brewery Pitchfork Bitter
Derige doppelsticke Alt
Mactarnahans Blackwatch Porter
Reissdorf Kolsch
Fort Collins Brewery Chocolate Stout
Skol Beer

Seems this cat down south new Andy sent him some money and Andy bought we the best Christmas present this old Swagman is going to get this year.

Thank you from the bottom of my heart Jeff, Andy and Jarrell

Dominus vobiscum

Swagman

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Good morning all!

So my brother-in-law is in town (plumber/electrition) and we ran a 220 plug into the garage with an 80 amp (2×40) breaker. We also ran 110w - 30 amp. Here’s my plan:

=220, one big brew stick to get up to boiling quick
=110, one brew stick to keep wort boiling

Here’s my questions:
What is the biggest element that I can put on the 220? He said that he can get me an 8k element. Is this too much? Depot has 6500w.
How fast will 6500 get 6.5 gallons and 13 gallons to boil?
How fast will 8000 get 6.5 gallon and 13 gallons to boil?
What size element should I use for the 110 to keep each boiling.

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I just completed my first all grain bactch yesterday. I brewed a dry stout. I also was able to use my mash tun for the first time (Denny’s design), and I had to do a partial boil (thanks to George for his information on his website about AGPB), since i am not getting my turkey fryer and bigger brew pot until tommorow (x-mas). I did a single infusion batch sparge and hit all of my mash temps.

I had about 3/4 of a gallon of wort extra after my sparge so I added that to my brew bot after 30 minutes of boiling reduced my boil volume down to where my brew bot could hold the remaining wort. I was alittle low on my efficency, but not by much. I am sure when i start doing full boils I will be able to correct that.

It was a great day and I would like to thanks everyone for all the information and help that got me here. Merry X-mas and Happy brewing.

AB

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For the last year I’ve been brewing primarily using the same base malt (pre-crushed Maris Otter) and have dialed in my process so I’m hitting 75% efficiency each time.

Yesterday I tried to brew a Vienna-style lager and my efficiency came in at around 50%. Instead of a 1.056 beer I ended up with something in the region of 1.036. Very disappointing.

There were no differences between this batch and my usual brewing process, the only difference was the base malt.

My grist was:

4.4lbs British Lager Malt
4.4lbs Munich
1.5lbs Maris Otter
1lbs Caramunich

Could the grain bill have caused my efficiency problems?

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Posted: by jeed (17 hours ago)

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I usually brew with hand picked ingredients but I received a brew kit for christmas and did not want to waste it. It is for California Common beer from True Brew.

The directions said to boil it for 30 minutes as opposed to the normal 60 minutes. I followed the directions and my original gravity is 1.036. The directions said it should be 1.048. Did I do something wrong or did the short boil effect it?

Thanks.

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I am bottling for the first time on Saturday. A few questions:

1) I do not have a sanitizer injector/bottle tree yet. I have the bottles, Star San, B-brite, and Iodonophore. My approach was to use 5 gallon bucket with Star San, soak the bottles for a few minutes to sanitize, and then air dry. Any other recommendations?

2) I presume that sanitizer injector/bottle tree is the ultimate way to go for efficiency. Any other recommendations on approach and/or equipment?

3) Do I need to sanitize the bottle caps?

Thanks.

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The standard here is that you’re making up a starter based on at least 1 million cells per ml per Plato, but not significantly more than 1.5 million. In other words, average lager starter, made within a day or two of pitching but not repitching a cake/slurry. If you measure out a slurry, I guess that could count too.

W/ the vote, please provide your oxygenation/aeration method, pitching temps, and fermenting temps. Oxygenation = pure O2 w/ 0.5 micron stone, aeration = aquarium pump with 2 micron stone.

To kick things off I’ve got three experiments going with the following results.

1. Activity after about 36-48 hours with light (30 seconds) oxygenating, pitching at 48 degrees, and fermenting at 48 degrees
2. Activity after 24 hours with lots (2.5 minutes) oxygenating and multiple (30 seconds every 6-8 hours until activity) oxygenation, pitched and fermented at 48 degrees.
3. Activity after 18 hours with lots (2.5 minutes) oxygenating and multiple (30 seconds every 6-8 hours until activity) oxygenation, pitched at 60, fermented at 48.

#1 as been my SOP and I seem to consistently get ethyl acetate defect. I don’t think I realized how little I’ve been oxygenating until I pulled out a watch. 30 seconds seems forever when you’re standing over the fermenter after a full brew day and ready for a shower and dinner. I’m really curious to see how the second two work out. As a kicker, one was made on a stir plate as always, the other with 3L and O2 to start.

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Seasons Greetings to everyone. Enjoy the episode.

Sign up for the Beer Geek Round Table

DeCap ‘n Catcher 15% Off

Beer:

• Pepperjack
• Emmerson’s Pilsner
• New Glarus - Yokel
• Mt. Shasta - Rock Hard Ten

Rankings:

• Jeff: 1. Yokel, 2. Rock Hard 10, 3. Emmersons, 4. Pepperjack
• Greg: 1. Yokel, 2. Rock Hard 10, 3. Emmersons, 4. Pepperjack

Extras

• Preshow - Boulevard Lunar Ale
• Postshow- Cleanup

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I was at Whole Foods today pricing vanilla beans ($5.99 ea.) when I saw a bottle of “Vanilla Powder” - made from real Madagascar vanilla beans, of course. I know (from experience) that using vanilla extract yields an alcohol twang, but I was wondering if anyone has tried the powder in a homebrew. If you have, how did it compare to using the bean scrapings?

Merry Christmas, Happy Holidays & Hanukkah, and have a Baaad Kwanzaa.

TM

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I have recently brewed a Premium American Lager and three batches of American wheat using all or some of the Liberty hop variety. I have to say, I have really become a fan of the taste of this variety - somewhat noble like Hallertau but a bit fruitier (or something.)

Is anyone else a Liberty fan? What other styles do you like it in ?

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I figured we would make a couple huge batches of these to also give away as gifts to friends we have with dogs.

Apparently they are a huge hit and the dogs freak out for them… I eat them regularly. LOL

4 cups spent grains
2 cups peanut butter
4 cups flour
1 cup water
1 cup home brew
add beer or water to desired consistency.

Bake 350F for 1 hour. then at 200F for 6 hours.

Happy Holidays all!

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First, I want to thank Charlie Shumar for being such a great cast member of The Good Beer Show. He has been on the show from the very beginning. Charlie now lives in Portland. Thank you sir.
This was our third anniversary show. We consumed marvelous beers. Tom called from […]

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N00b question -

How important is 3 rollers vs. 2? I think I understand the principle of how the 3 roller mills work, but in real-world use, does it make much of a difference?

I’ve always believed in more pain in the wallet now rather than the pain of regret later, but if it’s one of those things that would only benefit a commercial brewer or only be of benefit under rare/unlikely circumstances, then buying the 3 roller mill would seem not so beneficial, especially as I’ve seen many do quite well with 2 roller mills.

I was thinking about getting a Monster Mill, but since I’m an extract-only brewer right now, I don’t have any experience on crushing grains to guide me.

Lastly, I’m not trying to start a flame war (I dunno if people are sensitive on the topic), but before I buy something that I’ll probably be using for the next 25 years, I’d like to hear from ya’ll.

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Has anyone used Vanguard as a substitute for Hallertau?

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I have been doing double-brew days recently to get my brewing done when I have the free time to do so. Yesterday I planned to do the same as the SWMBO was baking cookies all day, but halfway through I decided to add a third batch on the end.

Started a a little after 10:00 am, and was finished just past 5:00. Kept both turkey fryers going most of the time, and mashed the later batch while the prior was boiling/chilling. 60 minute boils/mashes on all batches.

Made a Rogue Shakespear Stout clone, Weiss, and an Oktoberfest (who said it needs to be fall?)

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I am getting ready to assemble my stir plate and was wondering if 1 magnet in the center of the fan was better , worse , or no different than 2 magnets mounted on a piece of flat stock glued to the fan hub? anyone tried both ways and found one way better than the other?

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So I’m fermenting a 5 gallon batch of Schwarzbier in a 10 gallon corny and I’m using a blow off tube hooked up to the in post. The other end is in a pint glass half full of Starsan. I just finished a diacetyl rest and returned the keg to the fridge to lager for a bit. I just went down to check on things and the pint glass is effin empty.

So now the big question, is it going to be drinkable?

Frank

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Posted: by ggroller (23 hours ago)

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Just curious if anyone knows where I can buy bottle caps in bulk. I know I can keg, but sometimes bottling is just nicer. Thanks!

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Posted: by swordams (3 hours ago)

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This episode featured beers brought in by the cast and crew. Charlie brought in Inversion IPA from Deshutes. He also formally announced his plans to move to Portland. We are going to miss him. The Good Beer Show’s newest cast member, Ben Gordy, brought in Pangaea from Dogfish Head Brewery. […]

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I’m pretty much a rookie welder - i did some stuff with an oxy/acceteline setup a while back and was pretty good at getting a nice even bead ans solid welds at the time, but i’m thinking I’ll need to re-lean most of it on a new setup.

If I was to go the bedframe rout, what would be the least expensive option for the welder? I really don’t know the difference between arc, mig, tig, wire, etc. and rather than diving into hours of research on that stuff (and possibly making a mis-informed decision). I’m hoping to get away with spending around $100 on a used welder, and i’ve scene a bunch on craigslist for around that. Just not sure if any of them would be suitable.

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I am in need of a little assistance from someone who lives close to or regularly visits, or just so happens to be stopping in soon at Williams Brewing in San Leandro CA. Please PM me.

Happy Brewing

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I’m sick of the hop shortage and my defiance has forced me to brew a special hoppy beer today.

check this on out -

86.6 21.00 lbs. Pale Ale -Bairds Britian 1.038 3
4.6 1.12 lbs. Rye Malt German 1.030 4
3.1 0.75 lbs. Crystal 40L America 1.034 40
3.3 0.79 lbs. Crystal 60L America 1.034 60
2.4 0.59 lbs. Cara-Pils Dextrine Malt America 1.033 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
2.00 oz. Centennial Whole 7.40 13.0 Mash H
1.00 oz. Centennial Whole 9.00 11.3 First WH
0.50 oz. Chinook Whole 12.70 10.6 60 min.
0.50 oz. Magnum Whole 14.50 12.1 60 min.
0.75 oz. Summit Whole 16.50 15.9 30 min.
0.75 oz. Amarillo Whole 9.80 7.5 20 min.
0.75 oz. Summit Whole 16.50 7.5 10 min.
0.50 oz. Amarillo Whole 9.80 0.7 2 min.
0.50 oz. Summit Whole 16.50 1.2 2 min.
1.00 oz. Simcoe Whole 11.10 0.8 1 min.
1.00 oz. Centennial Whole 9.00 0.0 0 min
4.00 oz centennial/summit/ amarillo/simcoe dry hop

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I need to make sure how to connect my Sankey tap. Beer line on the top, CO2 on the side fitting? Also - tell me how to tap a keg with this - I think I know but want to be sure.

Thanks

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