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So I am back in Cali for the summer and all my my BYO mags are back in AZ. There was a recipe for the weeping radish schwarts beer that I wish I had handy. Any of you happen to have a copy laying around?
Well messed up a bit, added my priming sugar to my bottling bucket after the beer was added and forgot to stir it 
. Well I guess at worse I will just have some uneven carb levels in some of the bottles. Hoping I will not have any bottle bombs. But other than that the beer should be just fine.
Hey all, I am experimenting with different brewing set ups this summer and looking for some ideas on what to brew. I have not seen a group brew for quite some time and thought it would be fun. who is in?
Posted: by earthboundagain (4 hours ago)
For those that use a stir plate, do you put your stir plate in the fridge so you can build up your starter in the 50s rather than at room temp? Haven’t gotten my stir plate yet, but this question has come to mind.
I’m brewing a big 12 gal. RIS in a couple weeks, but I just reworked my mashing system with some upgrades (I hope). I’ve done one brew with the new components but I ran across a couple bugs that I fixed, now I hope to do a final test batch before the big RIS. I thought I would do a simple 5 gal. barley wine to get a feel for a big brew on the new components before I run the RIS through. It’s my first barley wine (I’ve done a lot of big ones in other styles) and I still want a good brew to enjoy. Also, I curious about the flavor profile of the crystal 150–the description sounds a little like special B. So here is what I’m planning:
5 gal. batch
OG 1.094
SRM 17
IBU 100
16 lb. NW Pale
1 lb. crystal 150
1 oz Warrior 17.8% 60 min
1 oz Warrior 17.8% 30 min
1 oz Amarillo 8.6% 15 min
1 oz Amarillo 8.6% 5 min
Yeast: wlp 007
TIA for any feedback!
Posted: by Bouleboubier (15 hours ago)
Posted: by BlackBearForge (17 hours ago)
Posted: by dougofthefuture (21 hours ago)
My wife came across a different drink, Seagram’s pineapple coconut Calypso Colada and bought it at the store. When she came home I checked it out and noticed the label called it flavored beer. So i checked out the ingredients and it lists it as a malt liquor with natuaral flavorings. My question to you is how do you think they produce the beer in order to flavor it with the other ingredients to create the drink. My wife would love to have something like this on tap. Let me know if I am misunderstanding what the drink really is. Thanks
Posted: by BrewSomerville (20 hours ago)
Posted: by ruthandrob (14 hours ago)
Posted: by Cfahooligan (23 hours ago)
Posted: by jhoban19 (24 hours ago)
Hi All,
Below is a Saison I plan to brew this weekend. It is not going to be entered in competition, just a beer for the hot weather. This is my 2nd attempt at this type and my first did not meet my expectations. I am looking for something close to Dupont but substituted Saaz for the Styrian Goldings in the recipe. I would like a stronger hop profile (flavor and aroma) than Dupont. Will the hop selection and schedule below do this? Also, should I consider adding any dry fruits and/or spices? Using 3711 for the first time, will this provide any interesting spices and flavor? I brew 3 gallon batches so please keep this in mind when perusing the recipe. Also, with my system efficiency, I think my SG will be between 1.062 and 1.065.
Thanks for the tips and tricks!
Saison - All Grain
A ProMash Recipe Report
BJCP Style and Style Guidelines
——————————-
19-D Belgian & French Ale, Saison
Min OG: 1.055 Max OG: 1.080
Min IBU: 20 Max IBU: 45
Min Clr: 6 Max Clr: 12 Color in SRM, Lovibond
Recipe Specifics
—————-
Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 9.50
Anticipated OG: 1.067 Plato: 16.41
Anticipated SRM: 5.2
Anticipated IBU: 38.8
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
—————-
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 3.53 Gal
Pre-Boil Gravity: 1.057 SG 14.07 Plato
Formulas Used
————-
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
—————————————————————————–
84.2 8.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
10.5 1.00 lbs. Munich Malt Germany 1.037 8
5.3 0.50 lbs. Wheat Malt America 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
—————————————————————————–
1.50 oz. Czech Saaz Pellet 2.80 31.7 60 min.
0.50 oz. Czech Saaz Pellet 2.80 2.8 15 min.
1.00 oz. Czech Saaz Pellet 2.80 4.2 10 min.
Yeast
—–
WYeast 3711 French Saison
Posted: by Kgristoff (1 day ago)
Posted: by morebeergood (11 minutes ago)
I had a glass fermentor that I left a bleach solution in. I’ve done this many times before but this time around I forgot about the fermentor and left the solution in there for a long time. I’ve noticed that there are small white crystals stuck to the inside of the glass. Is this a chlorine buildup of some sort? I’m thinking of trying vinegar or lemon juice to try to dissolve whatever is in there but thought I’d ask for some advice first.
I have been using the ’son of fermentation chamber’ for years and had been looking at other, easier, options. My neighbor had an estate sale for a couple days, an after it was over said we could have anything that was left. I strolled over and saw a large stainless steel box and asked what it was, to my surprise she said it was a restaurant freezer! It was on wheels and the lid opens halfway on top, the other half on the front and easily fits 4 carboys! I’m like a kid at Christmas with this find! Can’t wait to start making lagers! It will need some cleaning and new gaskets, but I’m not complaining!
Posted: by earthboundagain (17 hours ago)
Posted: by noslenwerd (19 hours ago)
Havent posted here in a while, but that certainty doesn’t mean I haven’t been brewing!
Made many upgrades to the system (does it ever stop) and have been perfecting and refining many recipes.
It has been a busy week! My fermentation chamber can attest to that..
Take a look!
So I am considering a pre-keg filtering of my beer, just for the hell of it. Most of the time I will let things secondary and/or lager my beers to get everything to settle out before kegging. However, I brewed a couple beers about 10 days ago and will be serving them in about 22 more days.
That is way sooner than my normal lazy let it sit methods. I am toying with the idea of filtering before going into the kegs for a 10-14 day force carbonation period (not fast carbing, sit at 10psi at 40F). The beer is going to have to go into my kegs about a month earlier than normal.
I am not to keen on the idea of adding knox gelatin to it, I dont know why, but that weirds me out.
What filter methods has anyone tried or recommend? I normally wouldnt care if the beer is cloudy or not, but I figure this is a good opportunity to try it out.
Thanks
Has anyone had trouble with flat beer in the cobalt blue bottles? when we first bought a case around 50% were flat, next time used new gaskets and rinsed sanitizer out ridiculously long, same result. Cannot figure out why, we stopped using them but have used 1 or 2 per batch as an experiment even double gasketed them, still about 50% flat, anyone have an idea or a similar experience?
I know there are a lot of threads out there on batch sparging, but much to my chagrin, I am still not completely certain of the optimal procedures. I am currently rinsing my grains after an hour mash with 1/2 of the boil volume. (10 min. @ 165ish) What’s the best way to go about the process prior to rinse?
Mash with 1.2 quarts per pound, then add additional water after an hour to bring volume up to 1/2 of boil volume as well as the temp to 168 before draining.
or
Mash with enough water to achieve 1/2 of the boil volume and simply drain.
Thanks for any help.
Cheers!
What is your feeling of using similar caps to carbonate beer in 1/2 gallon glass jugs.
I acquired several old tanks of nitrogen with dual regulators. Each has between 1000 and 1500 PSI in them I could use up.
Bob
I would like to know if anybody uses a coffee mill for grinding base malts. If so can you recommend any particular brand that would crush the grains not pulverize them.
I have been posting recipes and other beer stuff on my blog, so thought I should share with the board and perhaps get some feedback.
Feel free to comment on the blog.
Thanks!
Posted: by JohnnyTightLips (14 hours ago)
Posted: by CenturyStanding (19 hours ago)
