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I’ve got 2 of the small eva drys in my chest freezer, but I can’t tell that they’re soaking up anything.
I’m still getting a good bit of condensation and have them sitting in opposite corners.
Just wondering if these things really do work…
20th Annual US Open - BJCP/AHA Certified Home Brew Competition - Carolina BrewMasters
May 15, 2010 in Charlotte NC - $5 per entry (no limit) - Beer, mead, and ciders welcome.
Please reserve May 15th and visit Charlotte to help judge or steward the 20th Annual US Open hosted by the Carolina BrewMasters at Olde Meck Brewery. (Olde Mecks altbier, Copper, recently received an A from Beer Advocate, so come try it!)
The US Open offers brewers a chance to get your beer brewed commercially and served at the Renaissance Festival in the fall, and it is the second competition of the Carolina Brewer of the Year circuit.
A light breakfast and full lunch will be served for volunteers, and well have a raffle with great prizes, including special tickets and prizes for out-of-town volunteers.
Bill Lynch Organizer
Richard Lane Head Judge
This seems like a good idea, but is it worth the time and cost?
–> http://new.midwestsupplies.com/fermentap.html
Felix
Posted: by jctribe25 (16 hours ago)
This is my first try at a double IPA. I have never used cane sugar. when do you add to boil? 60 minutes? see recipe: i am looking for some feed back going to use 1056 yeast
Recipe Calculation
Stats
OG 1.150
FG 1.038
IBU 173
ABV 14.4 %
SRM 13
Specifics
Boil Volume 8 gallons
Batch Size 5.5 gallons
Yeast 75% AA
Style Comparison
Low High
OG 1.050 1.150 1.075
FG 1.012 1.038 1.016
IBU 40 173 60+
SRM 8 13 14
ABV 5 14.4 7.8
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
84.7 % 25.00 American Two-row Pale 126.1 8.2
6.8 % 2.00 American Crystal 40L 9.3 14.5
6.8 % 2.00 Cane sugar 12.5 0.4
1.7 % 0.50 Honey 2.4 0.1
29.50 150.3
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
14.3 % 2.00 Tomahawk Whole/Plug 16.0 32.0 60 0.143 62.4
14.3 % 2.00 Cascade Whole/Plug 6.6 13.2 60 0.143 25.7
14.3 % 2.00 Tomahawk Whole/Plug 16.0 32.0 30 0.110 47.9
14.3 % 2.00 Cascade Whole/Plug 6.6 13.2 30 0.110 19.8
14.3 % 2.00 Tomahawk Whole/Plug 16.0 32.0 5 0.029 12.4
14.3 % 2.00 Cascade Whole/Plug 6.6 13.2 5 0.029 5.1
7.1 % 1.00 Tomahawk Whole/Plug 16.0 16.0 DH 0.000 0.0
7.1 % 1.00 Cascade Whole/Plug 6.6 6.6 DH 0.000 0.0
14.00 173.3
Posted: by babybew (20 hours ago)
I’ve been doing full wort boils but have stuck with extract due to time constraints. Then it hit me one day…..I could double my extract, grain, and hop additions do a partial boil of approx 6 gallons in my full wort kettle and once I dilute I’ll end up with 10 gallons in the same amount of time as I’ve been making 5 gallons. Anyone else done this before?
Bought a pack of each S04, S05 and S33 and for unkown reason, put then in the freezer instead the fridge.
Found out today, 2 days later, so moved then to the fridge.
Will this be an issue? Did I kill then?
I need new propane burners for my 3 tier system that uses converted Sanke Kegs….I tried the cheap way,bought 3 “high press. burners” from a tractor supply place…upon first use,blew the orifice out of 2 of them…lol…Any suggestions on something good?…
When drilling a hole in a Keg, I know you should use cutting oil to keep the temp down. Anything you can use as a substitute for cutting oil?
Water ? (although water and a electric drill together is concerning)
Keg lube (stuff we use on o-rings) ?
Pam type cooking spray ?
Any one use any of these or something else ?
I am preparing to dry hop an IPA with 1oz of columbus. The last time I dry hopped, I did so in a car boy and was constantly cleaning the mess. I was thinking of hopping in my fermentation jug, and then racking to carboy afterwards. Anyone do anything differently?
Posted: by idontknowhoiam (11 hours ago)
Posted: by BlazmoIntoWowee (13 hours ago)
Just finished a triple. 1.078 SG, should have been 1.083-.086 but such is the life of an extract brewer. The good news is the wife gave me the ok to convert a 5 cft fridge to a kegerator! We had one on our wedding registry but it was the heineken one that will not accept anything but heineken. That being said I am shopping on Ebay and looking for some feed back on Kegconnection on Ebay Hopefully someone has purchased this system in the past.
Thanks,
Tom
I have 50′ of 3/8 reefer tubing and I want to decide whether to go with 15′ ice-bath pre-chiller and 35′ of immersion wort chiller or to put all 50′ into the wort chiller with tap water temp. I live in Florida and our “cold” tap water typically isn’t, very.
Any experience or ideas?
Thanks.
How much is too much? I’m thinking about dry hopping a barley wine with 2oz amarillo, 2 ounces cascade, and 1oz centennial. I assume that the more hops you use in the dry hopping, the faster you’ll get to what aroma you’re looking for, but is there a point at which you add so many hops that the beer becomes unpleasantly oily or vegetal?
I recently picked up a pony keg to use as a fermenter. After cleaning I decided to boil some water in it.
I put a gallon or two in the keg and put it on my Banjo burner.
After it had boiled for a while I turned the flame off and let it sit for a couple of minutes.
With out thinking about it I then took the keg off of the burner and put it down on my back porch.
The porch is made of some kind of fake wood or pressed particle boards.
As you can see it was still very hot and burned a circle into the porch, even ripping part of the porch off when I tried to pick it up again.
The porch is 10′ wide and three boards were burned.
Apart from buying new boards, is there anything I can do to fix this?
Did I mention that I rent and my landlord hasn’t seen this yet.
I’ve taken my aluminum turkey cooker pot off of the grill before and put it on the porch without any problem, but I guess SS retains heat much more than aluminum.
Thanks.
Posted: by 13mikey (21 hours ago)
Here is my thoughts please give advise. This will be my first all-grain batch (although i have made a dozen or so extract batches this year). I just made my mash tun tonight.
5.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb White Wheat Malt (2.4 SRM)
0.50 lb Caramel/Crystal Malt - 15L (15.0 SRM)
0.50 lb Wheat, Flaked (1.6 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 oz Willamette [4.80 %] (60 min)
0.50 items Whirlfloc Tablet (Boil 15.0 min)
4.00 lb Strawberries (Secondary 3.0 weeks)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.054 SG
Estimated Color: 4.9 SRM
Estimated IBU: 17.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 12.81 qt of water at 163.7 F 152.0 F
10 min Mash Out Add 8.20 qt of water at 196.6 F 168.0 F
Sparge with 2.64 gallons 168.0 F water.
Here is my thoughts please give advise. This will be my first all-grain batch (although i have made a dozen or so extract batches this year). I just made my mash tun tonight.
5.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb White Wheat Malt (2.4 SRM)
0.50 lb Caramel/Crystal Malt - 15L (15.0 SRM)
0.50 lb Wheat, Flaked (1.6 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 oz Willamette [4.80 %] (60 min)
0.50 items Whirlfloc Tablet (Boil 15.0 min)
4.00 lb Strawberries (Secondary 3.0 weeks)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.054 SG
Estimated Color: 4.9 SRM
Estimated IBU: 17.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 12.81 qt of water at 163.7 F 152.0 F
10 min Mash Out Add 8.20 qt of water at 196.6 F 168.0 F
Sparge with 2.64 gallons 168.0 F water.
In the past I have made at least 6 ten gallon batches of a Bohemian Pilsner. These lagers were fine but my efficiencies were not the best ( around 70%). My crush is excellent, my water is from one of the largest fresh water lakes in the area. I do not have a water report so I do not think the water is hard. I plan on blending bottled artesian spring water with the lake water 50/50 to see if this will help. Also, the grain bill is very similar to the BB’s recipes along with the yeast profile.
1) do you gain a lot by doing several decoctions?
2) does boiling the grains cause astringency in the wort?
3) any batch spargers have any pointers?
Thoughts.
Good morning all, I am in the process of preparation for a brew day tomorrow or possible Sunday. I’d like to make a 6 gallon pusedo-schwartzbier using WLP029. My ferm temp is regulated at 68*f and I haven’t developed a grain bill as of yet. My question is in regards to achieving the near black color with what I have on hand without imparting much in the way of flavor from the dark grains. I’ll likely do a light body single infusion.
The grains I have on hand are as follows:
Muntons Black Patent
Weyermann Roasted Barley &
Weyermann Carafa 3
Base grains available are:
Weyermann 2 row Pale
Any ideas non percentages?
TIA
Felix.
Twenty days ago I brewed a Russian Imperial (OG 1096). Everything went as planned. Having made a starter of Wyeast 1084, I had a very vigorous primary fermentation. So much so that I lost approx 1.5 gallons (out of five gallon batch) through the blow off. After a week, I racked the remainder in the secondary. After 10 more days took a gravity reading and was shocked to find the beer at 1044. Since brewing,the whole fermentation process has been a downstairs area of my house, with ambient air temps of 62-70 degress, which, according to Wyeast specs, is in range.
I, like my beer, am stuck. I’m sure this is a common occurance, but, I’m not sure how to proceed. Any thoughts/suggestions are greatly appreciated. Thank you.
I was thinking of building a portable brew stand since in my new house I don’t have access to a multi-tiered deck to brew.
I remember maybe 10 years ago there was a portable stand in BYO with a center post of tubular steel that dropped into a square base with wheels on one end for moving, it also had provisions for sankey kegs to hang from the post (from the handles) at various levels similarly to the brew tree . com systems but the kegs were not bolted on.
anyone remember this or know the BYO issue?
anyone built something like this and have some pictures?
I have a friend that can supply the steel tube and welding so all I really need is some ideas and dimensions
TIA
Vince
I’m looking to go electric and am curious about the BK. For those that have electric BK’s is your heating element directly in the wort, what temp does it get, and are there scorching issues I should be concerned about?
Also it seems most people are going 240v to use bigger heating elements. Is it possible to keep it 120v to be able to plug in anywhere, or will I trip breakers, and take forever to get to temp?
Thanks
Any plans you could post would be of a great help.
OK, I have the opportunity to purchase a small microbrewery in Portland,OR. I haven’t looked at their books yet, so I don’t know if it is a good deal or not yet, but I have some questions that you guys may be able to help with. I do know that from a consumer standpoint it appears to be a successful business, but I don’t know what the businesses debt load is.
First, it is an organic brewery right now. I have the feeling that organic brewing severely limits hop choices, as well as some grains. I would probably want to drop the organic component of the brewery, but maintain some organic beers. Does anyone know if you can brew organic and non-organic beers in the same equipment and maintain and organic certification.
Second, What sort of questions should I ask to find out if the brewery is on track right now? Are there any questions that would give a thumbs up or a thumbs down on the purchase of an existing brewery. This is a well known brewery with an existing local distribution network and beer available in local grocery stores, and they also host an organic beer festival every year that is quite successful.
I believe that the only dangerous information is the information that you don’t know that you don’t know. I’m basically asking what is it that I don’t know that I need to know, so I don’t run into the dangerous sort of info.
Any help would be great, I am meeting with the owner/head brewer tomorrow to discuss numbers and the more info I have going in the better. Thanks in advance.
The recipe that i am looking at calls for German Pilsner and Wheat malt. However i looked at midwest supplies and northern brewer and can not find them. Can someone help me or give me a good alternate. I am a long time extract brewer and am looking at making my first all-grain brew. Let me know what you think of the recipe
4lb German Pilsner
4lb Wheat Malt
1lb Canadian Honey Malt
1lb honey added to the end of the primary
mashed at 152 degres for about an 1 hour
0.5 Cluster 60 minutes in boil
0.5 Cluster 10 minutes left in boil
I am going to use the yeast that i got from a light beer that is just about ready (probably tomorrow) for bottling. I will primary for about 1 week and secondary for about 2 weeks.
PLease let me know if i am missing anything or not
Where do you guys get most of your grains and hops from. Do you get them a lhbs or online sites.
anyone have any ideas how to insulate a converted keg (keggle) that is serving as my MLT? I’m finding that keeping a constant temp is harder than it needs to be. btw, I’m using direct fire…obviously.
thanks
Its very hard for me to keep my fermentation temp at a constant. Recently I’ve been looking at several wine coolers big enough to hold a 6.5 caraboy. These, however, are a little on the pricey side. Anyone have any decent, moderately inexpensive way to correct this issue?
