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re: Homebrewing: In-Process Thread
Posted on 12/1/15 at 1:32 pm to s14suspense
Posted on 12/1/15 at 1:32 pm to s14suspense
I'm not sure about the camlocks, but pumps are pretty simple.
Other than adding a ball valve to the wort out to help control flow rate I don't do anything different than when I started.
ETA: My second brew day with the pump I got half drunk and ran the tubing from my kettle to the 'wort out' on the pump instead of the 'wort in'. Spent a good 10-15 mins trying to figure out how I clogged the pump.
Other than adding a ball valve to the wort out to help control flow rate I don't do anything different than when I started.
ETA: My second brew day with the pump I got half drunk and ran the tubing from my kettle to the 'wort out' on the pump instead of the 'wort in'. Spent a good 10-15 mins trying to figure out how I clogged the pump.
This post was edited on 12/1/15 at 1:35 pm
1
Posted on 12/1/15 at 1:44 pm to LSUGrad00
Was rereading the Parish announcement for the new Envie and these peaked my interest.
and the comments..
1) Anyone have ideas on what Andrew/Parish/Peter are talking about when he says 'new technology'?
2) Props to the guys at Parish for sharing whatever info they have with the guys at NOLA.
quote:
We have the technology to make epicly hoppy yet soft mouthfeel beers, so I've decided to use these techniques to juice up what was a more traditional pale ale.
and the comments..
quote:
Peter Charles Caddoo: I love your new technology you mentioned. I have yet told anyone the process or even attempted trying it myself. I'd rather leave it as is. Can't wait to try the new Envie,
1) Anyone have ideas on what Andrew/Parish/Peter are talking about when he says 'new technology'?
2) Props to the guys at Parish for sharing whatever info they have with the guys at NOLA.
Posted on 12/1/15 at 1:49 pm to s14suspense
quote:
Anything to be cautious of?
Just be aware that came locks will get hot if transferring hot liquids thru them, seems like a no brainer but I've grabbed a hot cam lock to move it too may times
Posted on 12/1/15 at 1:53 pm to LSUGrad00
quote:
1) Anyone have ideas on what Andrew/Parish/Peter are talking about when he says 'new technology'?
Only thing new that I know of is the whirlpool tank.
Posted on 12/1/15 at 1:56 pm to LSUGrad00
quote:
) Anyone have ideas on what Andrew/Parish/Peter are talking about when he says 'new technology'?
I was wondering that too.
I started doing some research a couple minutes ago. Reading an article from earlier this year on GITM. Article states that they allgedly use 10 lbs. of hops/barrel.
That would equate to 160 ounces per 31 gallons or roughly 5 oz. per gallon. So a 5 gallon batch would be 25 oz. of hops. That seems extremely high. Now i'm comparing it with my Hopnotoad IPA i made, which when fresh, was my best IPA to date. And with that i used 9 oz. of hops.
So, i don't see the 10 lbs/barrel of hops being realistic, at least not when you proportionate it out to homebrew levels.
Also, Ghost is said to be 150+ IBU's. I just don't get that from Ghost. Granted the palate threshold for hops is what, around 85 IBU's?
This post was edited on 12/1/15 at 1:58 pm
Posted on 12/1/15 at 1:59 pm to BugAC
quote:
That would equate to 160 ounces per 31 gallons or roughly 5 oz. per gallon. So a 5 gallon batch would be 25 oz. of hops. That seems extremely high. Now i'm comparing it with my Hopnotoad IPA i made, which when fresh, was my best IPA to date. And with that i used 9 oz. of hops.
it doesn't work that way. Hop utilization changes with the volumes. It's not a linear equation.
Posted on 12/1/15 at 2:02 pm to LoneStarTiger
quote:
it doesn't work that way. Hop utilization changes with the volumes. It's not a linear equation.
Yeah i guess so. Also changes with gravity. I have a 8.6 DIPA recipe i made, and i have roughly 14 oz. of hops going in that one, whenever i decide to brew it.
Regardless, i found this last batch of Ghost to be the best yet.
Posted on 12/1/15 at 2:04 pm to BugAC
quote:
i don't see the 10 lbs/barrel of hops being realistic
That is/was about the same ratio of hop/bbl that Shaun Hill uses for Abner.
quote:
"Abner Imperial India Pale Ale (in honor of my great grandfather) will only be produced, in very limited quantities, several times a year. Frankly, the massive amounts of hops used to produce this beer (in the range of 70 pounds worth of hops for a 220 gallon batch of beer) prove difficult during clean up."
Posted on 12/1/15 at 2:08 pm to LSUGrad00
quote:
That is/was about the same ratio of hop/bbl that Shaun Hill uses for Abner
Hmmm... right on the money. Has anyone here ever had Abner before?
Posted on 12/1/15 at 2:41 pm to BugAC
Andrew told me previously that the whirlpool hops and dry hops equate to an ounce per gallon of each.
There's also hop extract used earlier in the process too, so there may be some extrapolation going on when it comes to that.
There's also hop extract used earlier in the process too, so there may be some extrapolation going on when it comes to that.
Posted on 12/1/15 at 2:53 pm to BMoney
quote:
There's also hop extract used earlier in the process too, so there may be some extrapolation going on when it comes to that.
Has anyone here used hops extract? How do you like it for bittering? Is it comparable to the typical first wort hopping, or do you lose anything by going with the extract?
Posted on 12/1/15 at 2:56 pm to BugAC
I've only used it for bittering, only thing you lose using extract is a ton of hop material in your boil kettle/fermenter.
Posted on 12/1/15 at 2:59 pm to LSUGrad00
quote:
only thing you lose using extract is a ton of hop material in your boil kettle/fermenter.
Looks like the price went down on them too. May look into this in the future.
Posted on 12/1/15 at 3:02 pm to BugAC
In other news, as soon as i get a second keg, i'll be brewing a Columbus, Chinook, Simcoe IPA. Excited to do this one. Will make great efforts to minimize oxygen contact.
All hopping will be done in the primary fermenter. Will do a quick blast of CO2 in the fermenter as i open the bung to add the dry hops. Will purge the keg before racking from fermenter to the keg.
All hopping will be done in the primary fermenter. Will do a quick blast of CO2 in the fermenter as i open the bung to add the dry hops. Will purge the keg before racking from fermenter to the keg.
This post was edited on 12/1/15 at 3:03 pm
Posted on 12/1/15 at 4:24 pm to BugAC
quote:
In other news, as soon as i get a second keg, i'll be brewing a Columbus, Chinook, Simcoe IPA.
I'll add the dry hops to my Columbus, Chinook, Galaxy IPA tomorrow. Based on this exbeeriment, I'm going with a very short dry hop period before I keg.
Posted on 12/1/15 at 4:26 pm to BMoney
That sounds like it's going to be dank.
Posted on 12/1/15 at 4:34 pm to s14suspense
quote:
That sounds like it's going to be dank.
I'll be disappointed if it isn't.
Posted on 12/2/15 at 1:29 pm to BMoney
quote:
I'll add the dry hops to my Columbus, Chinook, Galaxy IPA tomorrow.
How much whirlpool and dry hops are you using?
Posted on 12/2/15 at 1:59 pm to BugAC
quote:
How much whirlpool and dry hops are you using?
Hop schedule was this:
10ml hop extract at 60 minutes
1oz each Columbus, Chinook, Galaxy at 10 minutes
1.5oz each Columbus, Chinook, Galaxy whirlpool
1.5oz each Columbus, Chinook, Galaxy dry hop
Posted on 12/2/15 at 10:05 pm to BMoney
I'm going to brew up a Stout this weekend from a recipe on homebrewtalk.com, and was looking for some feedback as I'm not a hardcore Stout guy by any means.
It's called Deception Cream Stout
7 lbs 2 row
1.5 lbs white wheat
.75 lbs crystal 60
.75 lbs chocolate malt
.5 lbs roasted barley
.5 lbs lactose
. 75 oz Magnum
It's highly rated on HBT, but wanted to run it by some of y'all to see what you think.
It's called Deception Cream Stout
7 lbs 2 row
1.5 lbs white wheat
.75 lbs crystal 60
.75 lbs chocolate malt
.5 lbs roasted barley
.5 lbs lactose
. 75 oz Magnum
It's highly rated on HBT, but wanted to run it by some of y'all to see what you think.
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