Beer Feeds

anyone done this?? ….if you have .. do you remove the hops before the boil starts ??
im doing my 1st wet hop beer today

ill get pics up soon

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Extra Special Bitter

Recipe Specifics
—————-

Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 15.63
Anticipated OG: 1.063 Plato: 15.50
Anticipated SRM: 11.6
Anticipated IBU: 38.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
—————-

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 7.93 Gal
Pre-Boil Gravity: 1.052 SG 12.84 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
89.6 14.00 lbs. Pale Malt Halcyon Great Britain 1.038 3
3.2 0.50 lbs. Crystal 40L America 1.034 40
2.4 0.38 lbs. Crystal 120L America 1.033 120
1.6 0.25 lbs. Special Roast Malt America 1.033 40
3.2 0.50 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
1.50 oz. Goldings - E.K. Pellet 5.90 31.4 60 min.
0.50 oz. Goldings - E.K. Pellet 5.90 3.5 20 min.
1.00 oz. Goldings - E.K. Pellet 5.90 3.5 1 min.

Yeast
—–

White Labs WLP002 English Ale

Thinking of trying this one out, my roommate loves bitters and ESBs so I wanted to make a delicious one. Was going to sub MO in for the halcyon and use the Wyeast London Ale as my LHBS doesn’t carry white labs. Anyone make this recipe before? Here is the link to Jamil’s recipe page.

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I’ve got $$$ in my PayPal account and I’m going to buy a mill with it (luckily they all take PayPal). I’ll be using it to brew 10 gallon batches, maybe once a month.

So, is one particular model that much better than the others? Is there some feature on one that makes it that much better than another? Does a 3rd roller really make that much of a difference? What’s better, detented or continuously variable?

Pricewise, the C&S 2A looks like the equivalent of the BarleyCrusher if you factor in the $35 base and hopper cost from C&S.

I haven’t got quite enough in the account for the C&S 3D, but I could probably swing it if it’s really the cat’s ass.

Or, maybe I just need the 2S ($67!) for my purposes.

And what about the Maltmill? The 10″ rollers would seem to give it a big throughput advantage over the other two, but it doesn’t seem to be as popular.

So, what says the Brewboard?

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What dates are best for you guys? I think I am open all month and can host. I think Jerry and Jarrell are the only ones who know where I live now though.

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I posted a thread awhile back about the Cask Ale Fest that Cheslea Brewing is hosting in a couple of weeks. It turns out that is part of NYC’s Craft Beer Week. I’m gonna get my drink on.

City Wide Fest:
http://www.nycbeerweek.com/

Cask Ale Fest:
http://www.brewboard.com/index.php?showtopic=97831

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I have been using mainly odifor and one-step but I read recently that some guys have been using oxy clean. Have any of you guys tried this? It should work fine but I’m a little leary as I don’t what is in it.

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Posted: by animal69 (14 hours ago)

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Posted: by dyan (19 hours ago)

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I really really want to brew a great porter (I’m working on that) and then add a good caramel flavor to it. Any suggestions or personal experiences?

Maybe add straight caramel cubes to the boil?
Is there any extracts I could use?
Add something to the secondary?

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I have brewed several very different beers, hefeweizen, holiday ale, stout, and several others. Currently I have an Oktoberfest beer in the 2nd fermenter and is almost ready to bottle. And i go to taste, just to make sure it doesn’t taste sweet, but when I go to taste it, it taste like every other beer I have made! What does that mean? Is there a way to fix it this late in the process? Also, is there a way to make sure it doesn’t happen again when I go to brew my next beers (i.e. Belgian Tipple and German Dunkle).

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I’ve sampled about 20 english style bitters, milds, pales and ipas over the last couple of months. And almost all of them have a cider note in the finish. I am ok with it, but I am curious. Do they tend to add sugar to the fermentation to up the alcohol and cider note?

I love bitters, but I don’t think I have successfully cloned one. 5 different yeasts, good recipes, etc. no joy.

Granted, everyone loves my beer. But I am looking for the english influence..

what does the board think?

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I have a 10 gallon brewpot that I bought, put in a weldless bulkhead for a ball valve, and a weldless blichman thermometer. I used it about 5 times, then built the keggle. I only use this pot now to preheat my HERMS water while the strike water is heating, so I do not need the thermo or the ball valve on it anymore, but will obviously have 2 holes when removing these. Does anyone make a plug of some sort to patch these voids?

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I was thinking of doing a pumpkin porter for one of my next brews to be ready around Thanksgiving. I made one several years ago that was quite good. I added the pumpkin to the mash. This time I would like to split the batch at somepoint after the boil. Does anyone have any experience either with adding pumpkin in secondary or with maybe just mashing the pumpkin separate and adding to the rest of the beer at a later time.

As a side thought, it is almost apple season in Maine. I have not used apples before in brewing, but can envision an apple porter being somewhat good. Any suggestions on doing this also? Add to mash, boil..secondary? Maybe I can use the other half for the pumpkin above.

Any thoughts?

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Posted: by EGledhill (4 hours ago)

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I haven’t used this strain yet. My LHBS had some “outdated” Activators that I got a discount on (free!) and this was one of them. I already have an Oktober that was brewed in March 08 and has been cold, carbed and kegged for months and will come out in 2 weeks & it was made with 2124. I have used 2308, 2206 and 2124 and just checking to see how the 2633 blend compares. What other strain is it most like? I smacked the 2633 pack this morning and plan to make a nice Festbier with it with a one 60-minute addition of 5.7% Hallertau Tradition. Any info would be great. Cheers.

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I picked up a 55 gallon stainless drum that I plan on getting the top cut off, and I have the access to get a second for a mash tun, it will be a slow work in progress, but hopefully it will all come together.

So you guys that brew large batches, how do you prepare your yeast? Is it just pitching slurry? Do you do a 5 gallon starter in a carboy?

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I only have few kegs and the one I have been using has had no problem removing both gas and liquid posts for cleaning. Now as I am ramping up production I have 2 more kegs I cannot remove the gas posts to. Am I missing something or do these just need more torque to get off?

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Hey, a google search and a search here didn’t come up with any answers, and apparently there is no information with the root cuttings that got sent (a few varieties I’d love to be able to grow on my own for flavor and aroma).

Can hop root cuttings be stored for a few weeks if they remain cool? I’m out of the country, and can’t plant them yet, and am loathe to rely on someone else to do this, but if it’s my only option, I’ll do it.

Thanks!

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Anybody else having issues this year? I have taken my spouts off all of my faucets, cleaned the whole kegerator w/ 409, put some vodka in the drip trays, but as soon as I pour one beer, they all come back. Hundreds of em. They got into my ferm fridge too. None in the beer, they just swarm around the carboys. I took them all out, (transferred one) and cleaned that out with 409 as well, and this morning they were right back. I don’t remember last year this being that bad, I just cleaned out the whole garage too, and they cling to everything.

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One of my smack packs just sprung a leak (the outer package started hissing air and now it’s deflated). This is 1 of 2 packs that I was going to use to brew an Irish Red today — the question is, should I still use the open package?

Is there anything I should do with the open package for the 5 or so hours until I will pitch?

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What’s the going rate at your LHBS?

I’m going to buy a 50# sack of grain for the first time in, damn, 7 years?

Just curious…

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Kegging:
* 22 gallons of my Unreproduceable Red (reproduceable version).
* 5 gal of second runnings (added Carafa III)
* 5 gal of Octoberfest
Brewing:
* 13 gal of CJ’s JPA fresh hopped, dry hopped

looking forward to it!

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I am looking for ideas for converting 1 car of the garage to a brewing space…I am not sure I will actually brew it there for some time (as I am not sure I am ready to tackle exhaust) but all the gear and lager fridge, kegerator will be out there.

I will have hot water so will be putting in a sink….

I am just kinda stuck as to what is even possible…I have had my gear crammed together for so long I need some eye candy to get me going!

Thanks Gents!

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Posted: by Baileyuk (3 hours ago)

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I have brewed a trippel 1.088 SG and 1.022 FG mashed at 148F 30 sec pure O2 injection 2 quart starter

pitched at 65F and let warm to 68F over 1 week then left at 68F for i week and warmed to 75F for final week

I am not happy with the high FG tastes great but sweet probably wouldn’t fit as a trippel.

I made a dubbel/abbey at 1.065 and used the yeast cake from the trippel same fermentation schedule, I am 1 week in and have about 40% attenuation, the ferment seems very sluggish.

Am I doing something wrong or should I just abandon 3787 and try a different yeast? I want to keep 3787 if possible as I really like the fruity flavor it produces.

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Hey all

I’m new to this forum but a veteran homebrewer (14 years). I’ve won several medals in BJCP-sanctioned contests, and now I’m ready to move on. I plan to hold an “alternative” homebrew contest with 7 beer categories that I devised as opposed to the 80 sub-styles in the BJCP. All the information is at:

http://www.geocities.com/benbrews/bs.html

Let me know what you think. Is this a good idea? Am I “insulting” the BJCP by creating my own style categories? All feedback, whether positive or negative, will be appreciated. You can post here, or if you prefer private e-mail, the page at the link above has my e-mail address.

Cheers!

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On my vacation I was faced with pile of kegs to clean up. While procrastinating and listening to the Brewing Network I remembered that Dr. Scott had come up with a homebrew scale keg washing station. Here are the full instructions (including videos of the washer in action):

http://www.slobrewer.com/howto/kegcarboy-washer/

Hope that’s helpful! I blew through nine kegs with zero manual effort other than hooking up the disconnects and flipping the keg onto the spray tube. It’s also great for cleaning carboys including better bottles.

Dave.

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So I brewed an ESB recipe I had come up with. 1.5 oz. EKG for 60 and .5 oz. EKG at flameout. Kegged it two days ago. Result = tastes like fermented grain with NO hops. While this obviously is not what I was going for it is a nice clean base for an experiment.

What should I dry hop this with?

I have some Northern Brewer and Challenger hops available and I can always go down to the LHBS and get an ounce of hops for $3.50 (and they have just about anything I could want). I was thinking a Cascade/Willamette mix but that is too much like my APA. What say ye noble gods of homebrewing? What’s good as a dry hop and how long do I need to wait to taste the full results?

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Malt lover’s dream indeed.

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I just tried tthe Abbey Ale the other night. Overall I liked although I found the sweetness a little off-putting. Is this normal for the style?

I also tried La Fin du Monde the night before that. I thought it smelled a little funky but the taste was very nice.

Both of these beers had very nice body and complexity. What are other people’s thoughts?

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