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Archive for June, 2008

Burner question

Monday, June 30th, 2008

Okay, I bought this used, homemade system along with a lot of other stuff from a guy getting out of brewing. I was told these burners were 100,000 BTU’s. Now that I have been doing a dry run I think maybe not. I have been running the burner for One Hour and 45 minutes and my temp in the HLT (?) is only 160 degrees. When I did a dry run with a 15 gallon kettle full on my Bayou Classic it had it to boil in 55 minutes. Here is what the burner looks like:

Heres the LP 58,000 from B3

http://morebeer.com/view_product/17248//Lo…TUs_Natural_Gas

http://img80.imageshack.us/img80/1432/burnerzr8.jpg

Any ideas on this? I have a bunch of other questions but thought I would try and get these resolved first. Then I can pick you brains about the rest!

Well there is a 100k BTU burner here that looks the same as well.

http://www.tejassmokers.com/newproducts_page6.htm

I just fired up the other burner (for the brew kettle) and it sounds normal. Louder, more powerful. Maybe there is a clog. I’m draining the kettle now so I can take a closer look.

edit - sounds louder without the kettle sitting on it. No clogs. Guess it’s just a LP (Low Pressure) burner but I would think at 100k BTU’s it should at least do as good as the Bayou Classic which is only 55,000 btu’s I believe.

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Yard Sale SuperScore

Monday, June 30th, 2008

Howdy brewers.I want to share the story of my garage sale superscore.First,indulge me while we cover the human interest part.

I’ve wrestled with sharing this story or not for over a week.You see,my superscore is rooted in the passing of a fellow brewboarder,”Daper.”As such,I wasn’t sure it would be in good taste to share this story.I finally settled on it being ok following a conversation with swmbo.I told her of my dilemna and she asked how I’d feel if I passed and someone was to post the story about scoring my gear.I’d be thrilled if someone was to take my gear and ingredients after I was gone and use them to continue their pursuit of this great hobby.I can’t speak for Daper,but I know he was an impassioned brewer,and have a good idea he might feel the same way.So here goes…..

Mrs Daper posted in classifieds about a yard sale she was having to dispose of Dapers gear,ingredients,etc.It was about 45 mins from me….and I always need gear and ingredients,lol.So I drag my lovely wife along for a country ride.I really was hoping for a discount carboy or two,maybe some odds and ends gear.Well,we get there and I quickly see that Daper was into brewing micro batches,one or two gallons.Pretty much all his stuff was that size.All nice,and overbuilt but too small for my needs.

As we’re standing chatting up Mrs Daper she says “I also have his grains in the shed.”Ohhh yeah?Let’s take a look.

Inside were five 5 gallon buckets,all filled with base and specialty grains.I was thrilled to see that Daper was as anal about his storage system as the best of us,lol.Some were in garbage bags twisted and tied,others were in original packaging from Carlson,etc in 2 to 5 lb lots.

It ended up being a sack of Weyerman Pils and specialties including white,red wheat,aromatic,buscuit,honey malt,victory,munich,vienna,flaked this and that,asst black and roated malts.Almost 80 lbs all tolled.

So I’m looking interested and she says ” The hops are in the freezer inside.”

We step inside and she retrieves a bag from the freezer.A Walmart shopping bag so full of hops it could barely be tied at the top.All in one and two oz original packs from the lhbs.Almost all dated with the date of purchase. shock.gif I gave a brief rifle through to see what was there and decided they had a new home.

I offered Mrs Daper $80 for the grain and hops and she accepted without hesitation.

We loaded everything up and headed home,me high on a Supercore,like a kid I can’t wait to get home,pour it all out on the livingroom floor and roll around on it.

There ended up being just over 5.5 lbs of hops in that bag.I kept a little over 3.Some were old,soft,opened etc.I pitched pretty much everything I couldn’t personally believe was from the 05 crop or newer and passed the scratch n sniff test.Most were newer……. and there were 22 varieties.Everything from Amarillo to Styrians.He was geared towards Belgians so theyre weighted to those hops.All in all a Superscore.

To top it all off,as I’m finishing a brew called Dapers Dubbel made from his ingredients yesterday,swmbo says “It’s weird too about the names.”I say “Huh?”She says “Didn’t you see his name on the magazines? …. it’s your last name.” shock.gif shock.gif shock.gif

Indeed it was.Daper and I share the same last name.Funny how things work out,eh?

So maybe tonight have a passed brewer in your thoughts as you enjoy your brew.

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What did I do wrong

Monday, June 30th, 2008

I’ve been using dry yeast, mostly US-05, for some time now. I never re-hydrated before and I read that doing so would reduce lag time and result in a better batch of beer.

I followed the instructions from the ‘How to Brew’ website just about to the letter, the only thing that I did different is that I used raw cane sugar to proof the yeast instead of DME or table sugar. I used 1tsp like the page said. I boiled water and poured it into a sanitized measuring cup, waited for it to cool down to about 95ºF, pitched the yeast, covered with saran rap, waited 15min, then added a small amount of water that I had boiled with 1 Tsp of raw cane sugar. 30min after proofing I only saw a very small amount of bubbles on the top.

I didn’t have any more dry yeast so I pitched it after cooling and adding O2 for 1min.

24hrs later I don’t see any activity at all.

I doubt that I just got a bad package of yeast. I bought two packs at the same time and kept them in the fridge. The other I pitched on top of a another batch and had active fermentation in only a few hours.

Is there something I did that could have killed the yeast?

If I don’t see anything by tomorrow morning I’m going to have to go and get another package of US-05 and sprinkle it on top.
(If I do this should I add more O2?)

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Still no Brett funk

Monday, June 30th, 2008

In March I brewed a 1.062 dubbel that fermented down to 1.008 with 3787. I bottled 2 gallons in April and put 3 gallons in a 3g carboy with a nice fresh tube of WLP650 Brett. Brux. The bottled brew is great and I sampled from the carboy for the first time yesterday, but there was no noticeable Brett character and the gravity was still 1.008. I know it can take many months for Brett to do its thing, but I would expect at least something after nearly 3 months. I’m wondering if maybe the 3787 dried out the beer too much and there aren’t any fermentables for the Brett to consume? Which makes me think of adding a 1/2lb of sugar to the carboy…?

Thoughts?

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Denver/Boulder Beer Scene

Monday, June 30th, 2008

So the wife and I will be spending our 4th of July long weekend in Denver and Boulder. I know there are plenty of great bars/brew pubs/breweries to visit, so I’m looking forward to some great beers. The wife is putting a schedule together on what we’ll be doing and seeing (yes, she’s the organized one), and she already added tours at great divide and wynkoop. I told her i really want to go to Falling rock as well, where else should be on my ‘must visit’ list?

Thanks and cheers!

J

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old no.38 stout

Monday, June 30th, 2008

I tried old no.38 stout from the northcoast brewing company in california. It was really good, i would like to try to imitate this one. There website does not give much but the IBU’s . Thanks for any input.

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Transporting brew x 8 hours

Monday, June 30th, 2008

I want to take 3 kegs with me to N.C. Anything I should keep in consideration for the trip? In 8 hours it will have surely warmed up considerably. Tips? Ideass?

Thanks,
JD

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Tasty piggy for our wedding

Monday, June 30th, 2008

Posted: by sprinkle (14 hours ago)

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Beer tour in San Diego

Sunday, June 29th, 2008

I grew up in San Diego, but haven’t lived there since I was 18 so you all are going to help me out on this one. For father’s day, my wife gave me a “Brewery Tour.” i.e. we hire a car for the day, my mother (who lives in SD) watches our 8 month old, and my wife and I hit breweries from lunch to dinner. So far, this is the itinerary:

1:00 Pizza Port for a late lunch,
3:00 Lost Abby,
4:45 Green Flash,
7:00 Dinner at Stone (10 minutes from my Mom’s house)
..then home to bed.

Anyone want to add any other stops along the way? Am I missing any gems?

Thanks!!

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Porter

Sunday, June 29th, 2008

5# Light Munich
5# 2 Row
6 oz Chocolate
12 oz Crystal 60
6 oz Crystal 150
1.5# Honey Malt

I might add some more 2 row or Pale DME to kick up the OG. I also thought about 8 oz flaked oats to add to the body.

Bitter with 3/4 oz Challenger at 60 min and 1/2 oz at 30 min.

Mash at 154-156 for 60 min. Hard Boil for 90-120 min. Ferment at 60 with either Nottingham or S-05. (maybe both since the OG will be about 1.080

My goal is to make a (strong) dark malty beer without the bite of roasted barley or black patent that I could age a bit and didn’t include 20# of hops (not too big of a hop head). (I have all the ingredients)

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Need a little Brewbord help

Sunday, June 29th, 2008

Ok, so the article hit our local paper on my brewing (see my post “15 min of fame”). My Rotary Club is selling tickets to a “dinner” with a Mercedes C Class as the “door” prize. Our President has asked me to donate 10 12 packs of Homebrew as a prize to the Rotary Team that sells the most tickets. I figure that I could do 3 or 4 types of homebrew in the pack. I have 2-3 months to brew. The packs will be won by both men & women.

To start, I’ll throw out a Chocolate Oatmeat Stout. I’m open to all other suggestions. Just keep in mind, that we are dealing with BMC types.

What would you brew?

BTW, PM me if you would like a ticket to the “dinner”. biggrin.gif

Mike

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I bought a March 809 pump months ago to build this chiller whirl pool and never did get around o doing it. I am going to try my best to get it built this week some time, however I have a question for those of you that have already built one. I have a 15 gallon Mega-Pot from NB that I use as my boil kettle. I have always done 5.25 gallon batches, but am finding myself closer and closer to 10.5 gallon batches. Is there an easy modification that can be done to the whirl pool chiller to allow the wort return to be adjusted to fit both batch sizes, or am I going to have to pick one batch size and stick with it?

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Iodophor

Sunday, June 29th, 2008

Hello, was reading a forum before I got registered on this one,…HI EVERYBODY, about a product that could be purchased at tractor supply TSC store that was exactly like iodophor btf except it was alot cheaper, the poster mentioned that if one were to buy this stuff there was another product there that had something in it that was not desired and to make sure to get the right one, ….any ideas thanks! -Shane

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a message from carlos M

Sunday, June 29th, 2008

CarlosM wrote me on myspace and requested I talk about this in his last thread.. but the last one I found was about kegs…and I didn’t see the connection.

“ive been stuck in the hospital since thursday my galbladder seems to have taken a shit on me and stopped working gettin surgery monday or tuesday. I cant eat or drink any thing. Its been 4days so far.”
-carlos

he said hell be ut of the game til atleast tuesday. and also had a question.

can you leave beer on polyclar for a week or 2

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Anyone open ferment?

Sunday, June 29th, 2008

I am currently fermenting a Hefe and the lid on my (keg) fermenter needed a gasket and mine was a bit stinky. (Do not use Starsan on gaskets, wild sulfur smells) Anyways, I figured if I grew a a big enough starter and hit with lots of o2, I should be ok. Well I placed the lid on and in less than 7 hours, I had krausen. I was thinking that in Germany many breweries open ferment so why not try?

Anyone ever leave a lid off for a week?

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Consistently Low O.G.

Sunday, June 29th, 2008

I’ve finished my 3rd all grain batch of crushed kits from Northern Brewer (Extra Pale Ale, Dry Irish Stout, and a Bavarian Hefe Weizen). Hit efficiencies of 58%, 60%, and 52% respectively using batch sparging. I’ve hit & held 153F for the 1 hour rest each time pretty much spot on. On the first two, I didn’t understand the instructions and added the 175 degree sparge water into the mash tun without first draining the mash in a kettle.

I thought I’d get closer to 70% efficieny by doing it corretly the 3rd time, but that was my lowest efficiency. I’ve added 1 tablespoon of 5.2 each time since I don’t know what my tapwater’s properties are and understood that 5.2 could adjust properly (at least for Ph). I think I need to buy 7 gallons of water to see if it has an effect, but missing my OG’s by 15 points is killing me.

Is the 5.2 amount I’m using wrong? Any advice?
v/r,
Steve

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Funny food and beer combinations

Sunday, June 29th, 2008

Posted: by treedoctor5002 (15 hours ago)

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What to put in a Oak keg

Sunday, June 29th, 2008

I have a new 5 gallon Oak keg. I need some opinions on what to put in it, that would be more likely to be successful. Should it be High Hops, high alcohol or both. I’m working up a Abbey Dubbel I thought about using 5 gal of it in the keg. With it being low hops I don’t know. What would you do put in it?

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Salad with Blue Cheese

Saturday, June 28th, 2008

Posted: by sooners3210 (22 hours ago)

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Salad,Chimichurri, Brownies & Beer

Saturday, June 28th, 2008

Posted: by sooners3210 (23 hours ago)

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Delaware Proposes Raising Beer Tax

Saturday, June 28th, 2008

Our buddy Fool Circle received a letter from the American Homebrewers Association regarding a possible increase in taxes on beer. Here is a snippet from the letter:
A proposal currently moving in the legislature would raise the state tax on beer almost 50%. The small brewers of Delaware are asking you TO CALL YOUR STATE SENATOR […]

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Visiting Minneapolis

Saturday, June 28th, 2008

I have to take a business trip to Minneapolis. Just curious if there are any good must see brew places?

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IBU calculation question

Saturday, June 28th, 2008

I am having trouble calculating the IBUs for a partial boil extract recipe. The boil gravity will change because I am adding half of the extract at the beginning and half at 10 minutes left. Should I just base all my calculations on a 60 minute boil at the gravity with half the extract? Here is the recipe:

5# Munich LME (20% munich/80% pale)
4.5# Amber LME

4# wildflower honey (enough to get OG to 1100)

4 oz. each Crystal 40L & 120L
8 oz. munich

1/2 oz. chinook (AA% 13) (60 min)
1 oz. perle (AA% 8.2) (30 min)
1 oz. cascade (AA% 5.9) (10 min)

3 pack Nottingham (rehydrated b4 pitching)

*Steeping grains in 1 gallon h2o…washing with 1/2 gallon h20

*Bring to boil…remove from heat and add Amber LME then bring vol. to 3 gallons

*start boil (60 mins) and add hops per schedule

*With 15 mins to go add whirlfloc

*With 10 minutes to go add munich LME

*At flameout add honey

*add ice cold water to bring to 5 gallons and bring temp down (additional ice bath for temp if needed)

* take gravity reading and adjust to 1100 with additional honey.

*Transfer to carboy, aerate, pitch yeast, & wait

I would like the IBU to be b/w 50-60. I am not sure how to calculate it with the gravity changes. The way I calculated it, I came up with 83 IBU based on a 3 gallon boil volume at 1055. If this is accurate what should I do to bring down the IBU?

Thanks,

Eric

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DFH Raison d’Etre????

Saturday, June 28th, 2008

Posted: by Josquin (14 hours ago)

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BYO BMC poll

Saturday, June 28th, 2008

This poll is based off of another thread. http://www.brewboard.com/index.php?showtopic=94447 I am curious as to what the actual numbers are. Just to be thorough I am including all BMC owned beers, such as Redhook, etc.

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Building a jockey box

Saturday, June 28th, 2008

How important is it that the cold plate sits flat on the bottom of the cooler?

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Hoppy American Red

Friday, June 27th, 2008

I’m looking to make a nice malty and hoppy American Red Ale. I left out Roasted Barley as I have found it clashes with high hopping rates. I would like to know others opinions on the combo. I plan on using late hop/ hop burst method for this one.

Batch size: 5.5 gallons

10 lbs Maris Otter 3L
2 lbs Light Munich 6L
8 oz. Crystal 60L
5 oz. Special B 120-150L
4 oz. Victory 25L

Mash at 153, OG 1.066

1 oz. Bravo 11.3AA (20 min)
.75 oz. Centennial 7.3AA (15 min)
.75 oz. Centennial 7.3AA (10 min)
.75 oz. Centennial 7.3AA (5 min)
1 oz. Centennial (0 min)

IBUs: 28
SRM: 12
Yeast: Safale US-05

Opinions, suggestions?

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who’s brewing?

Friday, June 27th, 2008

Anyone else brewing this weekend?

I’m trying to break out of my slump. Only my second batch this year. Doing the Irish Red Ale from Jamil and John’s book.

Now I remember why I don’t like brewing in the summer. I’m sweating my pants off out here!

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Cleaning with Acid

Friday, June 27th, 2008

Since we all can get Muriatic Acid at any Home D or Big L or any pool shop, can this be used to clean brewing equipment? It is sold to reduce the PH in pools. It is a strong Acid and a long time ago, we used to use it to clean regular steel before painting. It would “eat rust”. I know, not the safest way, but we did it. How about cleaning Stainless, copper, brass valves, plastic hoses, etc… Just wondering because Caustic is not available any more. TSP substitute, I don’t know much about that, I used to use Lye years ago. I can’t get that anymore. But, I was thinking, I use Muriatic Acid in my pool all the time. It is cheap and easy.

I am looking for advice on the correct dilution ratio. I am looking for how much Muriatic with how much water. Yes, I know put the acid in the water and not water into acid. I am looking for a way to clean my cornies like I used to clean them with Lye. I would think nothing could survive the correct ratio of Muriatic Acid and Water. It should clean better than any over the counter stuff. Then just rinse, sanitize and fill.

Any chemists out there? Any advice is appreciated.

If you don’t want to post, you can e-mail me at sco—if-@hotmail.com, just replace all four dashes with t’s.

Thanks, Scott

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starter help

Friday, June 27th, 2008

I’m getting ready to make my starter. The OG for the brew will be around 1.07. When I enter the numbers into Mr. Malty’s pitch rate calculator, he says that I need 2 smack packs for this one. I only have 1. Any Ideas on how big of a starter I should make with just my 1 smack pack. I Have a 2000 ml flask with a stir plate.

Thanks

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