Beer Feeds

I have ben buying on line for years and finally hook up with a local homebrew shop.

Some of the pricing is bit pricing on hops and yeast vs on line.

My question is he has Weyerman pale malt for a full sack.

Never used it so how is it and what is a typical price for #55.

Hi brewers...

A neighbor in his incredible wisdom planted some hops spring 2009. (Golden Nugget).

The great news is that they are now ready for picking.

The question I have is, what is the best way to harvest them - - - should we pick them and immediately use them during a brew session, or
should they be picked and dried/crushed and stored in a cool, dark place? Or what?

How best to harvest & store is our big question.

Thanks to any who can help.

Posted: by Beertsipper (2 hours ago)

I found a recipe for a cream ale that calls for a pound of lactose. Do I add this to the boil and if so how long into the boil should I add it?

Posted: by sambetts (21 hours ago)

Posted: by Pabs311 (21 hours ago)

Posted: by jmhart (23 hours ago)

I have been brew extract with specialty grains for sometime, and would like to switch to all-grain. Does anyone know of a simple "KIT" setup that doesn't cost a fortune?


Thanks

http://books.google.com/books?id=WMYuAAAAY...p;q&f=false

http://books.google.com/books?id=ImDXAAAAM...p;q&f=false

just a few... I love free stuff!

Does anyone see an issue using #4 LDPE As A Large Primary for a 25 gallon batch for a short period, say 4 weeks?

Rubbermaid BRUTE 32 gal Specifically

Current fermenter buckets are #2 HDPE

I have made a grain mill out of 2in pvc and am having a problem with smoothness. I have one stationary pipe and one that spins. I have filled the pvc with sand mix and the weight is perfect but not enough friction to pull the grain though the milll and the spacing is good. I was thinking of putting some groves in the pvc to create some pull to help crack the grain. Any help would me much appreciated.

I just ordered a large aluminum pot for my boil kettle. Are there any matallurgical issues with mounting a SS bulkhead on an Aluminum pot?

I had my first Lucky 13 the other day, and really enjoyed it...enough to go back to the store and buy 3 more 22's. I'd love to come up with something along the same lines- sort of an IPA-Amber clone that's big and bawdy.

Here's what I'm thinking- it's sort of a MacNJack's clone on steroids- any thoughts?


75% 12 0 American Two-row Pale
9% 1.5 Crystal 20L
9% 1.5 Dextrin (CaraPils) Malt
5% .75 Crystal 55L
2% .25 Belgian Special B


Batch size: 5.0 gallons Original Gravity
1.084
(1.076 to 1.088)
Final Gravity
1.021
(1.019 to 1.023)
Color
15° SRM / 29° EBC
(Light Brown to Medium Brown)
Mash Efficiency
75%
hops

boil 60 mins 2.0 Northern Brewer info leaf 8.5
boil 30 mins 1.0 Centennial info leaf 8.5
boil 10 mins 1.0 Cascade info leaf 5.5

Boil: 6.5 avg gallons for 60 minutes
77.1 IBU / 17 HBU

BU:GU
0.91

yeast
American Ale info


Alcohol
8.4% ABV / 6% ABW
Calories
277 per 12 oz.

I have dry hopped imperial stouts with Cascade in the past and it is exquisite. The Cascade alters the flavor in a way I can't describe, but I love it. I thought I would try to take it a step farther. So here I am working on an imperial stout with a noticeable hop-forward presence. I'm looking for feedback on whether this looks like it's just too much, or it has the possibility to be one for the books (recipe book that is).

12 gal.
OG 1.104
FG 1.024
Mash ef. 77%

ABV 10.4%
SRM 50+
IBU 75+ (Difficult to calculate, as I will perform a whirlpool)


Grain Bill

18 lbs. NW Pale
17 lbs. Amer. Munich light
3 lbs. British Chocolate
1 lb. Amer. Crystal 150L
1 lb. Brit. Crystal 135-165L
1 lb. Dehusked Carafa III
.5 lb. Brit. Roasted Barley

3 lbs. Dark Brown Sugar (5 min boil)

Hop Schedule

2 oz. Warrior 17.8% (60 min)
.5 oz. Columbus 16% (30 min)
1 oz. Summit 18% (15 min)

.5 oz. Columbus 16% (10 min)
.5 oz. Cascade 7% (10 min)
.5 oz. Amarillo 8.6% (10 min)

.5 oz. Columbus 16% (5 min)
.5 oz. Cascade 7% (5 min)
.5 oz. Amarillo 8.6% (5 min)
1 oz. Summit 18% (5 min)

.5 oz. Columbus 16% (0 min)
1 oz. Cascade 7% (0 min)
1 oz. Amarillo 8.6% (0 min)

Dry hop in secondary w/4 oz. Cascade Pellets

what luck. my chest freezer crapped out a few months ago. I hijacked a fridge and hooked up a single picnic tap for my three kegs. it works but its not ideal. a nice lady down the street just gave me a single tap summit kegerator. awesome. she didn't want her teenage kids sipping on beers when she wasn't there. lol. I can only fit two corny kegs in it but I guess i can live with that. too bad they aren't a little shorter.

I have nice perlick faucets but the shank is like 4"+ and the nipple is a straight piece (for the collar on the chest freezer). I was wondering if anyone sells the 2-3 faucet towers with all of the hardware but w/o the faucets.

Posted: by mrkrispy (11 hours ago)

Posted: by LaTrappeMonk (16 hours ago)

Racked a pale ale from primary bucket to carby secondary and a beige tight foam was persistent on top till I kegged
the least clear beer I've ever kegged. I had eyeballed my starsan earlier and sanitized the carboy with it...Think I overdosed the starsan?

Posted: by duchessedubourg (12 minutes ago)

Here is a beer recipe that I am working up. I would like feed back from any one that has ideas. What I am shooting for is a beer that has pretty dark color, a dark brown to black. I am going to be making a five gallon batch. I am also shooting for a hoppy beer, some where in the range of 100 to 110 IBU's. Here is what I have so far:

Ingredients

9.00 lb Briess Traditional Dark DME ( 60 min Boil )
2.00 oz Warrior Hops ( 60 min Boil )
2.00 oz Mt. Hood Hops ( 30 min boil)
2.00 oz Wormwood ( 30 min boil )
4.00 oz Saaz Hops ( 15 min boil )
0.25 tsp Irish Moss ( 15 min boil )
12.00 lb Honey ( primary )
3.00 lb Brown Sugar, Dark ( primary )
1 Pkgs Super High Gravity Ale (White Labs #WLP099) Yeast-Ale

Est Original Gravity: 1.193 SG
Est Final Gravity: 1.033 SG
Estimated Alcohol by Vol: 21.37 %
Bitterness: 106.9 IBU
Est Color: 19.2 SRM



Thanks

The beer competition had been a fixture at the fair for 22 years, the wine contest for 31 years.

Denny Conn of Noti, one of the founding members, said the growing popularity of home-brewing has led to the discovery and repeal of antiquated liquor laws in other states in recent years. Conn said legislators and OLCC representatives he has talked to seem largely supportive of changing the law.

"At this point, writing angry letters to the OLCC might be understandable, but it's probably not helpful," he said.



Read the story

Hey fellow homebrewers... I found this site by Googling "Beer & Sweat" and it seems many of you have heard of us, or even attended in the past. I wanted to make it official and let everyone know of this fun homebrew competition this August!

So, here's the details:
On August 21 my club will again host Beer & Sweat (so named as the time of year is quite hot). This event is unique as it's a KEG-ONLY competition. All entries must be in a keg... no bottles allowed!

for details hit www.beerandsweat and download the flyer or register your kegs or sign up to judge!

To give a brief synopsis... it's held at a hotel so no driving worries; competition judging starts about noon on Sat; at 5pm the doors to the hall open and we will have all participants kegs lined up with tap stands and placards with descriptions of the brewers name and beer type. All those who enter the competition will receive a wristband and commemorative tasting glass to sample ANY and ALL beers they wish; live band entertainment; raffle with awesome prizes all night; commemorative gifts to judges/stewards; prizes for category winners announced that evening; plus, hang out with fellow homebrewers!

It's a fantastic time... if you are in the Cincinnati/Northern KY area or would like to plan a trip around the competition there's plenty of fun things to do in the city. We have a world class zoo, art museum, Reds baseball, first and original Hofbrauhaus in US is 10 minute drive…. and lots more family fun.
oh yeah, we usually average 250 KEGS!!

and there is a prize of a new corny keg for the most kegs entered (hint, you gotta beat ~18-19 entries to even come close!)
It's also just about the ONLY competition where you can evaluate the beers in the same category as those you entered. Say you brewed an American Amber ... well you can go around an try all of the entries in this category! Not to mention the other 250~ish kegs!

Cheers and hope to see you and your kegs there!
Andy
andy@beerandsweat.org

Posted: by redneckchugger (16 hours ago)

Could this be an infection?Been all grain brewing for 8 years,on and off.Have never had an infection before.Starting last fall I noticed my O'fest was still really sweet after lagering for 2 months.Then my Czech pils had the same issue.Chalked it up to yeast not finishing fermentation.I then took the winter off from brewing.Started brewing some IPA's in the spring.Brewed 3 batches in May.I didnt really watch ferm temp on them 3 and all 3 ended up with a wierd olive like smell and sweet/astringent.This again,I chalked up to poor temps..My last 2 batches I was sure to add yeast starters and aerate real well.Both got down to desired FG(actually lower)..I kegged one yest and sampled other thats been in primary for 13 days..Both have the same olive nose and astringent taste!!!This is driving me nuts..I'm careful with sanitizing.I use Iodophor and star san.Have replaced my vinyl tubing.I'm thinking its possibly my immersion chiller,but I drop that in my brew kettle for 20 min during boil.I'm trying to eliminate variables one by one.Could this be an infection?

So I have only bottle conditioned twice, and both times were relatively average gravities. I have read about high gravity beers being hard to carb and was wondering how long I should let this one sit.

as stated above, here are the specs: og 1.095 fg 1.020 carbing to 5.5 volumes

Posted: by brew3crew (23 hours ago)

I just mashed in a Kolsch. I'll be using a decoction mash and I'm changing the schedule by going from 150' to mash out with the decoction, versus from 128' to 150'. I'm guessing it won't change the results, not that I want to, but we'll see.

-K90

Posted: by Mizfit019 (18 hours ago)

Posted: by gnemesis (21 hours ago)

Posted: by phideltashaggy (17 hours ago)