BrewsBros (beer)

Helpful beer videos

Wed, 10 Mar 2010 20:11:23 +0000

Lonnie Mac's How to Clean your Kegs.

Schreier Malt...

Wed, 10 Mar 2010 19:44:46 +0000

I stopped at my LHBS on Monday afternoon to pick up some standard American 2-row for a cream ale and an amber lager. I could have sworn that this place carried Briess malt in the past (btw... these are precrushed, 5-pound packs that they sell... they rotate very quickly), but as I was paying and reading the label, I noticed that the bags say SCHREIER 2-ROW PALE. It also says... This malt is well-modified, clean-tasting and moderate in total protein. An excellent base malt for all beer styles. Typical color 1.5L to 2.5L. I see that they have a plant in Sheboygan and that they were recently purchased by Cargill. Anyone use this stuff regularly? I brewed the amber lager with it yesterday and it seemed to perform nicely.

Your Mother's Wheat Beer

Wed, 10 Mar 2010 02:16:05 +0000

I've never made one with a gravity this low. Pretty tasty for the low gravity

11.5 gallons post boil

7# Am Pale Ale malt
7# Malted white wheat
1/2 # carawheat
2 oz roasted wheat

Mashed at 148df - 1 hour

70 min boil

1 oz Centennial pellets 9.1 aau 60 min
1.5 oz Cents 20 min
1 oz Cents 10 min
2 oz Cents 0 min

Wyeast 1010 slurry, 62df, 1.040, 36 IBU's - FG sample is decarbing in the hydro....... brewed 2/5/10 just put on tap today.

Shameless Pimp

Wed, 10 Mar 2010 02:14:07 +0000

The first Sierra xXx beer (Fritz and Ken's Ale) has been released.

Depending on how gougey your distributor is, it should be about 10 bucks a bottle.

Its super tastey and should cellar well. The cork comes out with some authority, so be careful.

Enjoy!

MolBasser

Stuck Sparges

Wed, 10 Mar 2010 00:38:02 +0000

I'm having a really tough time with stuck sparges. This last weekend I used my new stainless false bottom as the plastic one that I was using I thought was flexing from the weight of the grain and plugging the hole underneath. Well, I get about 3 gallons out of it this weekened and it starts coming out a small trickle again. I tried blowing the tube a little and it didnt help. So i just let it trickle for a LONG time and got my volume out of it. So I think I must be doing something wrong. This was just a 5 gallon batch so it wasn't as if there was a ton of grain. I am using a round rubbermaid 10 gallon cooler as my mash tun. Here is what I do:

Add grain and water to mash, and stir until well mixed and no dry grains are visible. Let rest for ~60 mins, then start recirculating wort to not get grain particles. I seem to still get a LOT Of grain particles like it is passing through my FB though. I am using a twirling sparge arm.

Just looking for some what if's, and check for these type of help.

back in the brewing mentality

Tue, 09 Mar 2010 22:26:08 +0000

Just brewed this, first time brewing since really god knows when.

pretty damn proud with my eff considering how long ive been out.

I hope this Citra/Amarillo/Cascade combo works seeing as I have a 1lb of each (not citra)

290
14-C Imperial IPA
Date: 3/8/10

Size: 5.0 gal
Efficiency: 75.6%
Attenuation: 82.2%
Calories: 255.0 kcal per 12 fl oz

Original Gravity: 1.077 (1.070 - 1.090)
|=============#==================|
Terminal Gravity: 1.014 (1.010 - 1.020)
|=============#==================|
Color: 11.36 (8.0 - 15.0)
|===============#================|
Alcohol: 8.36% (7.5% - 10.0%)
|=============#==================|
Bitterness: 77.7 (60.0 - 120.0)
|============#===================|

Ingredients:
11.69 lb Maris Otter
2 lb Wheat Malt
0.37 lb Crystal Malt 40�L
10 g Citra (11.0%) - added during boil, boiled 90 min
10 g Amarillo (9.5%) - added during boil, boiled 90 min
5 g Citra (11.0%) - added during boil, boiled 45 min
5 g Citra (11.0%) - added during boil, boiled 30 min
15 g Amarillo (9.5%) - added during boil, boiled 30 min
15 g Cascade (5.5%) - added during boil, boiled 30 min
5 g Citra (11.0%) - added during boil, boiled 15 min
15 g Amarillo (9.5%) - added during boil, boiled 15 min
15 g Cascade (5.5%) - added during boil, boiled 15 min
5 g Citra (11.0%) - added during boil, boiled 0 min
15 g Amarillo (9.5%) - added during boil, boiled 0 min
15 g Cascade (5.5%) - added during boil, boiled 0 min
1 oz Amarillo (9.5%) - added dry to secondary fermenter
1 oz Cascade (5.5%) - added dry to secondary fermenter
1 tsp Irish Moss - added during boil, boiled 15 min
2 ea Fermentis US-05 Safale US-05
1 tbsp 5.2 pH Stabilizer - added during mash
1 tsp Wyeast Nutrient - added during boil, boiled 15 min

Schedule:
Ambient Air: 70.0 �F
Source Water: 60.0 �F
Elevation: 0.0 m

Results generated by BeerTools Pro 1.5.7

Beer Boogers!

Tue, 09 Mar 2010 21:43:12 +0000

Brewing the Annual Maibock today, with a new sack of Pilsner malt. It's Best Malz from North Country. Run off from both mash and sparge were almost milky. I've never had a hot break like this - I scooped long strands out of the kettle that look exactly like snot. 10 minutes later, and it's ready to scoop again. Added the 60 min hops now, so what's there is there.

Oh well, so much for my new clarity kick.

Question for the metal nerds

Tue, 09 Mar 2010 17:05:03 +0000

So this is a spin-off of the pallet 'o kegs thread. I was looking around for potential suppliers, and found this guy/site:

Cornykeg.com

I called him and chatted about the possibility of a pallet purchase, and he was nice and helpful. In the course of the discussion, he explained that ALL of their kegs are pin lock and they just make conversion posts to convert to ball lock. Upon further looking at the web site, I found the following about the kegs and adapters: (linky)

Quote

CornyKeg is pleased to be able to provide ball lock kegs. These kegs are converted Firestone pin lock Cornelius kegs. The standard pin lock connections are replaced with the new CornyKeg ball lock quick disconnect fitting. These fittings are machined out of 2011 T3 aluminum and are anodized to create a corrosion proof and food grade coating.

I am definitely no expert in metals and less in metals coatings/processing. I have always been taught the rule that once you ferment, only glass, plastic, or stainless touches the beer. Does this anodizing really make the AL safe/good to use with beer?

The prices seem good and he is a nice guy (they just started the business in Sept.), but I dont want to buy bigger problems later.

Dry Stout

Tue, 09 Mar 2010 13:53:22 +0000

Sundays Brew

==========================================================

Stout

5.25 Lbs Maris Otter
1.5 Lbs Crystal 60
0.75 Lbs Chocolate Malt
0.75 Lbs Raw Oats
0.25 Lbs Dark Candi Sugar

1.5 Oz East Kent Goldings @ 60 Min Whole leaf

Wyeast 1084 Irish Ale yeast

OG 1.044
==========================================================

Brewed this on Sunday Also

Strong Ale/Old Ale

9.75 Lbs Maris Otter
12 Oz Crystal 60
4 Oz Chocolate Malt
8 Oz Dark Brown Sugar
8 Oz Dark Candi Sugar
4 Oz Torrified Wheat

1 Oz Northern Brewer @ 60 Min (pellets)
0.5Oz Fuggle @ 15 Min (pellets)
0.5 Oz Fuggle @ 2 Min (pellets)

Wyeast 1098 British Ale

OG 1.063
=========================================================

Both are being fermented @ 58F-60F

Target Hops

Tue, 09 Mar 2010 05:13:06 +0000

So, I just ordered 4 pounds of hops from hopsdirect and one of those is German Target Hops. I want to do some british ales so I ordered them for my bittering hop at 8.6%AA. I have read that they could be used as an aroma hop as well. Anyone have any experience with this hop? I have lots and want to learn this hop .

Home Run Red Screwup

Tue, 09 Mar 2010 03:59:36 +0000

Well I brewed a 12 gallon batch of home run red this past weekend with a buddy. Everything went well until I start adding hops and then it hit me - while I doubled the grain bill for the 10 gallons I forgot to double the hops. Oops! So I'm sitting there with 13 gallons of boiling wort and only 4 ounces of Mount Hood to work with. Actually only 3 because I had tossed an ounce in as a FWH addition. Knowing that the IBU's would be crucial in order to attempt to balance it I added 2 ounces for the bittering 60 minute addition and saved the last ounce for aroma at flameout. Looking back I probably should have tossed the last ounce in at around 30 or 15.

So my IBU's are only around 18 for what seems to be a pretty malty grainbill. I think it will be pretty out of balance. I'm contemplating tossing in an ounce of Mt. Hood after primary to try to compensate for the lack of hop flavor.

Recipe Hop Schedule - all Mt Hood:
2 ounces @ 60
2 ounces @ 15
4 ounces @ 1

My screwed up schedule:
1 ounce @ FWH
2 ounces @ 60
1 ounce @ 0

This has also taught me - stock emergency hops along with the emergency yeast!

Joe

Stainless Steel Pot Question

Tue, 09 Mar 2010 02:18:46 +0000

I just upgraded my brew pot to a 9gal stainless steel pot with a welded ball valve, my question is do I need to treat it in anyway like aluminum? Also my brew shop said they pasturized the brass ball valve but what is the solution you clean brass in? Thanks guys. Im just about all setup for all grain brewing im pretty excited.

Got my results back today

Mon, 08 Mar 2010 20:30:08 +0000

Well the good news is I got my results very quickly, Took the exam mid-november, and got them today, so less than 4 full months- I really wasnt expecting them until may/juneish. Bad news is I only scored a 67 66 on the essay, and 70 on the tasting. Needless to say I was very disappointed. and I had walked away from the exam thinking in my head that I had an upper 70-lower 80 peformance. (ironically one of the comments in the feedback was that I give things in ranges, but to be more specific- ha!)

I have to say, the comments in the feedback are outstanding, and they really let you know what you missed. They are also very encouraging and say for the most part I nailed the question, HOWEVER- this is what I skipped. So the small little details are of huge importance. Because I already have the experience points to be a certified level, now I am 3 points away, I will definitely be doing a re-take, and I am trying for later this year, (exam in NYC)

We have discussed the preparation for the exam in the past, and lots of great points were made- I cannot emphasize enough how important the exam layout prep is just as important as the knowledge you convey. Study the layout and master that.

Munich Dunkel

Mon, 08 Mar 2010 13:08:29 +0000

Didn't wanna hijack Zym's thread (sorry zym) so I thought I'd put this recipe up here.

5 kg (11lb) Munich Malt (10L)

2 oz Hallertau (7.2 AAUs) @ 60

Wyeast 2206 Bavarian Lager

Here's what I did:

Doughed in as normal for a single infusion mash, saccharification rest at 155df. After 45 minutes I pulled about 60% of the grain out with enough liquid to cover it and slowly brought it to a boil over the next 20 minutes. I then boiled the decoction on a slow boil for 40 minutes before adding back into my mashtun to bring the temp up to 165df for mashout. I then batch sparged as normal and the rest of the brewday was like any other. My recipe calc told me to expect 12 SRM - without the decoction - but I am thinking I got a little darker than I had previously posted, and I'm probably into the 20's for this one. The taste was amazing! I've done all munich grainbills twice before and neither had the kind of flavour or colour of this one. I am really excited for the result, pics to follow when I get to school and grab my camera cable. First outdoor brewday of 2010!

This seems like a great way to get a traditionally dark beer without adding much time or really any complex technique to a brewday - super super easy. I know a few people on here (*cough* ken *cough*) don't like the roastiness of most dark beer - ale or lager. Since I couldn't get any debittered malts from my LHBS this seemed like a good option and to be honest I will definitely do a decoction like this again the next time I'm making a Dunkel. It might be fun to play around with even doing a 10 minute boil on the decoction the next time I do a lighter lager to see what kind of difference a simple decoction can make.

Pallet 'O Kegs

Mon, 08 Mar 2010 12:53:49 +0000

Yes, I tried the search function.

I remember a while back that someone around here bought a pallet of soda kegs. Where was that from again?

Our club is thinking about doing that. So, if any of the guys in the ATL area want to get in on it, then let me know too.

Would you use Irish Moss in a Stout?

Sun, 07 Mar 2010 22:18:49 +0000

I usually use a little irish moss in my ales to try and clear it up a little. Im currently boiling a batch of Quiet Storm Stout and was wondering if I should use the stuff. Will it take away from the mouthfeel? Any opinions?

Mazer Cup International - Last Chance!

Sun, 07 Mar 2010 21:00:50 +0000

Final Call for Entries - Mazer Cup International 2010

DEADLINE FOR ENTRIES IS MARCH 15, 2010
Click here to enter

We�re down to the final week of entries before the March 15th, 2010 deadline so bottle �em up and send them on it to the Mazer Cup International Home Meadmaker competition. This is going to be a very deep field this year with entries from all over the globe making is a truly international competition!

How do I enter?
Click here to enter online or you may download the entry form, bottle ID forms, rules, regulations and style guidelines. Entries are $7, however if you enter electronically we discount the entry fee to $6.00.

When may I enter?
� Enter Now! The Mazer Cup International is currently accepting entries
� The entry deadline is March 15, 2010
� The Mazer Cup Home Competition judging will be on Saturday, March 27, 2010

Don't Miss Out!
Visit the Mazer Cup International Website here. Enter and go head-to-head with some of the best meadmakers in the world. This will be a great competition for mead feedback from mead experts, writers and award winning meadmakers.

Add us as a Facebook friend here

or

Follow us on Twitter here

Using "RO" water

Sun, 07 Mar 2010 18:15:18 +0000

So I was talking to the guys at my lhbs yesterday and they said that our water is not the best for brewing much of anything other than dark beers. Said that the high levels of chlorine and some minerals . He said that using "ro" water and then adding my own minerals an such are the way to go. Do any of you guys do this? What tips can you guys share about what to put in that would be good?

cellaring some old ale

Sat, 06 Mar 2010 21:37:53 +0000

My old ale seems carbed up and is tasting great even though it's not "old" yet. Right now it's bottled and stacked up in my dining room with a blanket over it at 65F. My basement is 48F right now. Should I move it down there or wait until the temperature comes up in the basement a little bit?

Another question - what happens if a cellared beer gets cold but then slowly warms back up? Will the aging still be beneficial?

Anyone tried Crown Valley beer...

Sat, 06 Mar 2010 20:22:21 +0000

My son's basketball team is playing a game today and then there is an end-of-the-season party at one of the parent's houses. Not wanting to leave the beer selection to chance, I hit my local mega-liquor store (Binny's). I browsed through the 1000s of beers there and then found a small shelf with a bunch of sixers and I didn't recognize it. It turned out to be Crown Valley beer from St. Genivieve, MO. I picked up the Old School Pilsner (a Bohemian Pils with Saaz hops) and also Antique Amber Lager (German Malt & Noble hops). I passed on the Big Bison Dubbel... but realized that since my son's team is called The Bison, it would've been a good choice. It's mezmerizing how many new beers I see when I go to the store these days, honestly... there are 10 or 20 beers/breweries that I never heard of. Anyone know anything good about these Crown Valley beers? I'll be sampling them later this afternoon & evening.

I seemed to have misplaced my Barley Crusher

Sat, 06 Mar 2010 19:58:36 +0000

My Barley Crusher. WHERE THE HELL DID I LEAVE IT!!!

dusting off the gear

Sat, 06 Mar 2010 16:25:06 +0000

ahhh, it's over 60 in the sun today so i'm dragging the gear out to start my first batch since the wife and i had a kid last summer. almost forgot how much fun this stuff is

Who's Brewing?

Sat, 06 Mar 2010 15:30:02 +0000

Not started yet eh? Well what you guys got going this weekend?? Just mashed in on an Amarillo Pale and then I will follow it up with an ESB.

The puppy wakes me up early so I should be able to get 2 in today.

Brewhouse Supply Spreadsheet

Fri, 05 Mar 2010 20:10:03 +0000

Does anyone have a spread sheet of the ingredients they keep on hand?
You know to keep track of malt, hops, yeast, extras.

Would you like to share? Too lazy and inept to do it myself.

Thanks

Going to be getting a 50lb sack of 2-row

Fri, 05 Mar 2010 16:11:03 +0000

So I am going to be getting a sack of 2-Row. I've never bought a sack before, only what I needed from my LHBS who has it in their bin as "American 2-Row". So here are the two I am looking at, which would you choose?

1) Domestic 2-Row

2) American Pale

I'm thinking the American Pale is a better base malt choice. What do you guys think?

Byron Burch hanging it up

Fri, 05 Mar 2010 15:36:11 +0000

Byron has been an integral part of the homebrewing movement for a very long time. He is the owner of "The Beverage People" which is my LHBS, and when I first started getting in to beer brewing was very helpful with answering all my ridiculous noob questions that I'm sure he heard many times before. So I just wanted to wish him well in his retirement, and I hope he still has the capacity to brew some beer and relax from here on out.

The first couple of pages of their catalog is his farewell statement if you want to read it. I thought it was pretty interesting.

Link to the catalog

Restrictor disc in stout faucet

Fri, 05 Mar 2010 14:21:03 +0000

Can anyone with a stout faucet help me? I'm looking for info about the restrictor disc inside the faucet...does anyone know the rough dimenensions of the disc? I'd like to know the rough diameter of the disc and the rough diameter of the holes? Also, how many holes are there? You don't need to be exact, I'm just looking for a rough idea to get close, I'd like to make some. Also, if anyone has converted a perlick to use a restrictor disc for nitro dispense, let me know. Thanks.

Oil look

Fri, 05 Mar 2010 04:15:31 +0000

My Double IPA was made on the 21st of january, tasted great when transferred to secondary(day 14 or 15)and this is what i found today.It was sitting in a bucket,with one ounce of pellet hops. The IBU's were 100 and dry hop was the same hops all fuggles. I pulled the dry hops out and racked it too a keg, carbonating now. I sterilized a screen and cleaned it out the best i could.Going to try it and see how it goes.

First run with the keg cleaner...

Fri, 05 Mar 2010 02:42:51 +0000

I'll post some pics up in a bit, but this things is sweet!

Why isn't Eisbock beer?

Thu, 04 Mar 2010 23:09:32 +0000

We are having a lively debate within our local homebrew club. One member is saying that he doesn't consider Eisbeer beer. I'm saying that it is beer.

What say ye?