Anheuser Busch rejects InBev offer
Friday, June 27th, 2008Belgian brewing conglomerate to attempt hostile takeover:
Archive for June, 2008
Nottingham, no visible fermentation…
Friday, June 27th, 2008I’ve never used this yeast before, but pitched it on Sunday for my AG Bitter. It never formed a krausen, just some groups of bubbles on the top.
So on Wednesday I threw on a second packet. There still is no visible fermentation.
I forgot to take a gravity reading last night to see if it has lowered at all.
Is this yeast typically like this? I know it is highly flocculent, but this seems unusual to me that with two 11g packets that nothing would be happening…
Am I just worrying unnecessarily?
AB distributor breaks contract
Friday, June 27th, 2008I was just reading an article on the AB/ImBev deal and I saw this paragraph:
QUOTE
At the same time Anheuser-Busch’s largest distributor in the U.S. has broken the brewer’s exclusive contract so independent craft-beer brewers can be stocked on its shelves. The high profit margins on niche beers justifies this radical move. Obviously, like dominoes falling, this ballsy move will be duplicated by more of Anheuser-Busch’s exclusive distributors across the U.S. hoping to cash in on the niche-brewer market.
Let’s hope so.
Hop Availability Update
Friday, June 27th, 2008Hop Availability News is back after a week off for the National Homebrew Conference. A few good things happened while I was gone:
Freshops got in some Centennial whole hops- only $2/oz.
MoreBeer got some Vanguard. A great versatile hop I would recommend.
Magnum is available at Midwest Supplies for a reasonable price - always a great base for many German styles and a great bittering hop for an IPA.
All the details: http://www.brew365.com/hop_availability_chart.php
BA mag: Slow cooked beans in Scotch Ale
Thursday, June 26th, 2008Posted: by bierme (21 hours ago)
Looking for Hopper Ideas
Thursday, June 26th, 2008My mash tun is elevated and mashing in isn’t fun (20 lbs of grain as I balance on a stool and try to stir etc). My idea is to build a hopper on a pulley system so I can simply fill it, raise it, and then mash-in.
I tried searching but could not find any ideas. One idea I had was to use a 5 gal water jug and cut the top off and some how regulate the narrow opening. But I don’t think they are large enough for my 10 gal batches.
Has anyone built a hopper to feed the mash-tun?
Beer for marinading spareribs
Thursday, June 26th, 2008Posted: by jwc215 (3 hours ago)
Beer for marinading spareribs
Thursday, June 26th, 2008Posted: by jwc215 (3 hours ago)
Milling Grain - Hand crank vs drill
Thursday, June 26th, 2008I’ve been battling bad efficiency problems for a while now - averaging around 60%. I’ve been using my barley crusher to mill my grain ever since I bought it. Last week I reset my barley crusher to the default gap - 0.039. Did a batch and my efficiency was 63%. I have been either hand-cranking my mill or using my variable speed drill to run it through fairly slow. My grain was cracked but only ~50% was separated from the husk and the grain bits were fairly large.
I made 5 gal of all-grain starter wort this am (to can) using only 2-row. Instead of hand cranking or running my drill slowly, I just let the drill rip when I milled the grain. The crush was much better. Most of the grain was seperated from the husk and it was crushed into much smaller bits.
I was amazed when I calculated my efficiency on this batch and got 79%. Now I have 19qts of 1.047 starter wort canned (a bit of an overshoot on my planned gravity)
I’ll now be crushing my grain at full blast every time - hoping for this efficiency to keep up like this. I wish I’d done this long ago.
Now my quandary is what efficiency to calculate my recipe on for my next batch.
fermentation temp
Thursday, June 26th, 2008I finally built a proper place for fermentation with a temp controller. Prior to this it was in the closet, and in South Texas that’s to warm. After fermenting a Sweet Stout at 70 degrees for a week, would you lower the temp and lager for a while?
Attention Hop Growers
Thursday, June 26th, 2008Have you heard anything about the American Tettnanger Controversy?
Apparently, Germany would not sell Americans rhyzomes for their Tettnangers, so American Hop Growers got Swiss Tettnangers. And it seems that the Swiss Tettnangers are really Fuggles.
So Garden Hop Growers like myselft with both Tettnanger and Fuggle Hops my have been using Fuggles in the beer recipes instead of Tettnangers for years.
Can anyone confirm this or refute it?
Thanks guys for any input you may have….
Long Time Lurker, First Time Poster….
Brix conversion
Thursday, June 26th, 2008Got my refractometer yesterday, expecting it to come w/ the conversion factor to convert brix into a standard SG reading. Nope. Did a search here nothing in FAQ or search.
Can someone help me w/ the conversion, and is plato the same reading? is there a conversion to plato?
Dry Hopping
Thursday, June 26th, 2008Hey, recently I brewed:
1 lb Pale 2-Row
1/2 lb Carapils
7 oz Wheat Malt
5 oz Caramel 10L
5 lb Light LME (1/2 at start of boil, 1/2 @ 15 min.)
1/2 oz Centennial @ 60 min.
1/2 oz Cascade @ 30 min.
1/2 oz Cascade @ 15 mn.
1/2 oz Cascade @ 5 min.
1/2 oz dry hopped in primary
I did a mini-mash at 152 for 60 min. with a 60 min. boil and pitched a healthy starter if Wyeast 1332 Northwest Ale
I have some centennial, some goldings and some fuggles. The hydro sample tasted FANTASTIC but I was almost wanting more hop aroma and flavour in there. I doubt I have the right hops for it but I am racking to secondary tomorrow to clear for bottling and I thought if you guys advised a dry hop of any of those then I would do it.
Open to suggestions!!!
Beer and fresh Tuna
Wednesday, June 25th, 2008Posted: by Matty1918 (21 hours ago)
Belgian Yeast Fermentation Temp question
Wednesday, June 25th, 2008Hi guys,
Ive got a Bier De Mars that has been fermenting for about 2 weeks using WL Belgian Strong Ale yeast. Ambient Temp has been pretty consistent around 66 degrees. Fermentation has slowed considerably, but with an OG of 1.080, its still woprking, albeit a little slower. I think ive read where belgian yeast can and will do some interesting things at higher temps.
Any ideas or pros/cons of moving the carboy upstairs. where the temps during the day are around 75 degrees, for the next week or so prior to kegging and cold crashing the whole shebang?
Interested to what you guys think it might/will do.
Thanks!
Great Taste Ticket Debacle
Wednesday, June 25th, 2008I decided to drive to Madison this year to wait in line for Great Taste tickets only to have the person in front of me get the last 2 tickets. I got to see some family friends, and grab a case of New Glarus Belgian Red (so it was not for nothing). I remained in high spirits, knowing I and my father had both entered the lotto…….
I share my Father’s name. I am the third (III) he is the second (Jr.) There are also 2 other people in my town whom I don’t know whom happen to have my name.
My Father and I both entered the lotto this year:
Mailed from 2 separate addresses (because we are two different people)
With 2 separate checks and bank accounts (because we are not the same person)
With names “John Doe” III and “John Doe” Jr. and the different addresses printed on the checks (…you get it right?)
Both checks were returned to my address with a note saying the entries were rejected for duplicate entry.
=lame
I mailed:
greattaste@mhtg.org on 6/4 and president@mhtg.org on 6/5. I have not received any response (yes I know how busy they must be).
Thankfully, I have since come into tickets in another manner and will still be attending this year, but to all you John Smith’s out there…….I highly recommend sending a photo copy of 2 forms of ID and a birth certificate if you choose to enter the lotto next year. We will be.
Flying Dog RV Gets Face Lift
Wednesday, June 25th, 2008After about 6 years of the sun beating down on our old RV wrap it was time to get a new look. Below is the pictures from the makeover. Give us a honk when you see our party wagon on the road. We never drink and drive but that doesn’t mean our passengers can’t drink […]
Two 5 gallon batches for some friends’ wedding
Wednesday, June 25th, 2008I’ve brewed up an Irish Red and a Summer Ale for 2 friends’ wedding.
I’d like to make a fancy/funny name and label for them. Any help? These 2 friends love having fun and putting some back, so I’m not worried about offending them (they’re walking to the reception to ac/dc’s Thunderstruck).
ideas?
The red is fairly robust. Decent hop aroma, a hint of roast, with a fairly smooth finish. The Summer Ale is (IMO) on the light and plain side, but SWMBO loves it. Hint of lemon, grains of paradise, etc, etc.
Keeping yeast in mason jars
Wednesday, June 25th, 2008Will it be ok to keep yeast slurry in a mason jar with the lid loosely attached to let out any developing pressure or would it be better to just use sanitized saran wrap and rubber bands.
I know ideally I should be using airlocks but I left my growlers and airlocks at a friends house.
thanks
Hunter Thompson Roll Call
Wednesday, June 25th, 2008The People’s Republic of Flying Dog is now in session. It’s happy hour at Flying Dog Brewery, so here is your latest dose of irreverence.
With the 4th of July approaching there’s been a surge of Dr. Gonzo-related items in the news. I don’t know if this is a coincidence, but these tributes couldn’t come at […]
Bottling Question
Wednesday, June 25th, 2008After I bottle up my brew I wait about 10 days for carbonation to occur and then I sample one bottle and the beer tastes FANTASTIC. The very next week (bottle for 2 weeks) the beer tastes totally different (almost like pure alcohol). By the 3rd week…it seems to be coming back around….is there something that I am doing wrong? Or just not waiting long enough to enjoy my product?
STAR-SAN AND VEGGIES
Wednesday, June 25th, 2008Given the problems with produce (the tomatoes won’t be the end of this) could Star-San be used to sanitize vegies?
widely quoted 1818 porter recipes
Wednesday, June 25th, 2008Thinking about making a dark beer from before the invention of specialty malts. Four recipes are widely quoted from 1818: 50% pale and either 50% amber or 50% blend amber and brown, alternately 33% pale and either 67% amber or 67% blend amber and brown. These recommendations are quoted in every book/chapter/article on porter you read. Anybody made one of these? How was it?
Small batch question
Wednesday, June 25th, 2008For the sake of experimenting with some unfamiliar ingredients and working out some recipe formulations, I’m interested in brewing up some small batches (1 or 2 gal.). My question is this: my fermentor and secondary are all sized for 5 gal batches. Anyone see any downside to fermenting 1 gal wort in a 6.5 gal fermentor and using a 5 gal secondary? Or do I need to just bite the bullet and get myself some right-sized vessels?
Looking for woodruff syrup.
Tuesday, June 24th, 2008Posted: by HOMER2680 (22 hours ago)
Anyone Familiar with Stone Brewing Co.?
Tuesday, June 24th, 2008just wondering if anyone knows any good clones for any stone brew brews and or anything similer
Flemish Red/Oud Bruin Ale with Burmese Sour Pork Curry
Tuesday, June 24th, 2008Posted: by johnnieoz (23 hours ago)
Imperial Red Ale
Tuesday, June 24th, 2008Can I call this an Imperial Irish Red Ale, or with all the hopping it’s just an Imperial American Red Ale now?
Whatcha guys think? Anything looks like it needs to be changed or you would do differently? Should I mash in at 153 or go a little higher?
Thanks,
JD
Irish Red Ale
Irish Red Ale
Type: All Grain
Date: 6/24/2008
Batch Size: 12.00 gal
Brewer: Jacob
Boil Size: 14.29 gal Asst Brewer:
Boil Time: 60 min Equipment: BREWTREE- 15 Gallon Brewing System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
25.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.15 %
5.50 lb Munich Malt (9.0 SRM) Grain 15.87 %
3.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.66 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 2.89 %
0.15 lb Roasted Barley (300.0 SRM) Grain 0.43 %
2.00 oz Amarillo Gold [8.50 %] (60 min) Hops 21.5 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 17.7 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 4.9 IBU
2.00 oz Cascade [5.50 %] (5 min) Hops 2.8 IBU
Beer Profile
Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.000 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 7.13 % Actual Alcohol by Vol: 0.00 %
Bitterness: 46.8 IBU Calories: -2 cal/pint
Est Color: 12.5 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 34.65 lb
Sparge Water: 8.12 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 43.31 qt of water at 164.8 F 153.0 F
More labels…
Tuesday, June 24th, 2008Albertv05 started his label thread (very nice, btw) so let’s see some more. I just put this one together for a beer that I have in primary.
Fermcap Question
Tuesday, June 24th, 2008When I built my Stirplate, I ordered a 2000ml Flask and 1oz of Fermcaps. I had read how boilovers are common making starters in these flasks.
Anyway.. It works wonders.. I also include it now in my boil as I only have a 30qt pot and I’m doing full boils.
Question - Can you use FermCap in Primary to limit Krausen?
If so, Does the FermCap drops I add to my boil affect the Krausen in ANY way?
