- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 2/27/19 at 8:48 am to MountainTiger
Posted on 2/27/19 at 8:48 am to MountainTiger
quote:
Unfortunately I can't whirlpool at 203 because water boils at 201 here.
I'm sure it's a range, the article just gave exact temps.
So do you have to do different mash temps than, let's say "standard" mashing temps, like 148-156. Do you have to adjust based on your altitude?
This post was edited on 2/27/19 at 8:49 am
1
Posted on 2/27/19 at 9:42 am to BugAC
quote:
So do you have to do different mash temps than, let's say "standard" mashing temps, like 148-156. Do you have to adjust based on your altitude?
No, temperature is temperature. The enzymes don't know what elevation they're at. The only thing it affects is the boil. I probably don't get as good of hop utilization either.
I generally do my whirlpooling at 170-180°F for the reasons you gave regarding isomerization. Also my pump is happier at that temperature because it's less likely to cavitate. That means I don't have to restrict the flow as much (or at all). However I do add my whirlpool hops right at flameout before the temperature drops.
This post was edited on 2/27/19 at 9:47 am
Posted on 2/27/19 at 11:10 am to MountainTiger
quote:time to build a pressure cooker.
Unfortunately I can't whirlpool at 203 because water boils at 201 here.
Posted on 2/27/19 at 11:21 am to CarRamrod
quote:
time to build a pressure cooker.
That actually did cross my mind. It could double as a still.Posted on 2/27/19 at 11:46 am to MountainTiger
i mean i wonder how much pressure you can increase with just putting the top on with some clamps. Air will escape and it wont turn into a bomb but it should increase the pressure a bit to maybe increas the temp a couple degrees.
Posted on 2/27/19 at 11:56 am to CarRamrod
quote:
i mean i wonder how much pressure you can increase with just putting the top on with some clamps. Air will escape and it wont turn into a bomb but it should increase the pressure a bit to maybe increas the temp a couple degrees.
Couple of problems with that. One, any DMS that gets created wouldn't be boiled off. Second, my hop filter hangs on the lip of the kettle so there'd be no way to get it air tight.
Posted on 2/27/19 at 12:05 pm to MountainTiger
quote:why wouldnt it? it would leave with the steam.
ouple of problems with that. One, any DMS that gets created wouldn't be boiled off.
quote:it wouldnt be airtight as it is. i mean just enough to to create a presure different with steam being pushed out the sides. likeyou see on a crawfish pot.
my hop filter hangs on the lip of the kettle so there'd be no way to get it air tight.
non of this solves the hop additions though lol.
Posted on 2/27/19 at 1:50 pm to CarRamrod
quote:
why wouldnt it? it would leave with the steam.
A lot of it would drip back in. Also boilover might become an issue too.
Posted on 3/5/19 at 8:41 pm to MountainTiger
Finally got to taste my latest work. Plantation Ridge Praline Porter
I like the way this one turned out. Pretty sweet, but that's kind of what I was looking for with this one. Maybe could have used a little more of a baked flavor which I guess I can achieve through the grain bill? Just want to write down my thoughts for the next time I brew this one. Also maybe do a half oz less of both vanilla and pecan extract. Maybe even experiment with actual vanilla beans and actual pecans.... Overall I am proud of this one. Might not be for everyone with the sweetness, but I like it. I really like the Porter's that Funky Buddha puts out, and I find those to be more sweet as well. Was looking for a slightly higher ABV, slightly above 6%, but my efficiency was off. I only got like 60% and was expecting 70%. I have a few things I'm going to try next time that should increase my efficiency.
ETA: I knew it would be unlikely on brew day, but I was hoping for just one more cold front in March to give me the perfect weather for this beer... God delivered for GeauxPack Brewing Co
I like the way this one turned out. Pretty sweet, but that's kind of what I was looking for with this one. Maybe could have used a little more of a baked flavor which I guess I can achieve through the grain bill? Just want to write down my thoughts for the next time I brew this one. Also maybe do a half oz less of both vanilla and pecan extract. Maybe even experiment with actual vanilla beans and actual pecans.... Overall I am proud of this one. Might not be for everyone with the sweetness, but I like it. I really like the Porter's that Funky Buddha puts out, and I find those to be more sweet as well. Was looking for a slightly higher ABV, slightly above 6%, but my efficiency was off. I only got like 60% and was expecting 70%. I have a few things I'm going to try next time that should increase my efficiency.
ETA: I knew it would be unlikely on brew day, but I was hoping for just one more cold front in March to give me the perfect weather for this beer... God delivered for GeauxPack Brewing Co
This post was edited on 3/6/19 at 7:30 am
Posted on 3/6/19 at 7:51 am to GeauxPack81
@GeauxPack Looks good. Did you post your recipe? I've got a vanilla porter on my recipe list of beers to brew.
This post was edited on 3/6/19 at 7:52 am
Posted on 3/6/19 at 8:26 am to mchias1
Don't think so. I have it on Brewersfriend. I can send it to you if you want. Although it was my first attempt at making a recipe on my own, so maybe not the best to go off of. I'm still learning.... I made a coffee vanilla porter before this one using a recipe by TheAleRunner
LINK
I thought it turned out pretty good... Only things I would note are that it definitely needs a starter and multiple packs of yeast. Also if you use the vanilla puree from Red Stick Spice, let it sit in the fermenter for at least a day then cold crash it. Otherwise you will end up with a good bit of pureed vanilla bean particles in your beer.
LINK
I thought it turned out pretty good... Only things I would note are that it definitely needs a starter and multiple packs of yeast. Also if you use the vanilla puree from Red Stick Spice, let it sit in the fermenter for at least a day then cold crash it. Otherwise you will end up with a good bit of pureed vanilla bean particles in your beer.
Posted on 3/6/19 at 8:41 am to GeauxPack81
I'm on brewersfriend as well. Set your recipe to public and send me the link please. I'd love to compare your recipe to mine.
I have all my recipes on google sheets if you'd be interested as well.
I'm about as green as you are, but so far I just brewed my 5th recipe this past weekend.
I have all my recipes on google sheets if you'd be interested as well.
I'm about as green as you are, but so far I just brewed my 5th recipe this past weekend.
Posted on 3/6/19 at 9:17 am to mchias1
Brewed an IPA for Zapp's yesterday. Pilsner, flaked oats and a touch of honey malt. Some Nugget hops to bitter, then Mosaic, Denali and Ekuanot in the whirlpool. I'll definitely throw some Citra in the dry hop charge, along with some more Denali.
Using WLP644, Sacch Trois yeast for the first time. Pitched yesterday evening and it is going strong this morning. Will be curious how this yeast does in an IPA, but I've read reports of lots of tropical pineapple and mango, especially when fermented on the warmer end of the 70-85 degree range it calls for.
Using WLP644, Sacch Trois yeast for the first time. Pitched yesterday evening and it is going strong this morning. Will be curious how this yeast does in an IPA, but I've read reports of lots of tropical pineapple and mango, especially when fermented on the warmer end of the 70-85 degree range it calls for.
Posted on 3/6/19 at 9:33 am to mchias1
Yep, this was my 6th. Probably won't brew again until the end of March, when my plan is to try a NEIPA for the first time. I want to have that one ready for Game of Thrones premier.
LINK
Thats my brewersfriend recipe. My own calculations on excel had me with about a 1.074 OG and 1.022 FG, all based off 70% efficiency. My brew session OG was low due to poor efficiency. I love the color I got in this one though. Not a pure black that you would think of more in a stout, but rather a really dark brown. Basically looks black when in a glass though.
LINK
Thats my brewersfriend recipe. My own calculations on excel had me with about a 1.074 OG and 1.022 FG, all based off 70% efficiency. My brew session OG was low due to poor efficiency. I love the color I got in this one though. Not a pure black that you would think of more in a stout, but rather a really dark brown. Basically looks black when in a glass though.
Posted on 3/6/19 at 10:14 am to BMoney
Like Zapp’s the chips?
I have a Hefe NEIPA fermenting rn. WLP 300 that I can usually coax some pretty great banana esters from with Pekko, Idaho 7, Idaho Gem, and Cashmere. Pekko heavier on the hot whirlpool side and leaning harder on the Idaho’s toward the second dry hopping. I brewed it weekend before last and when I checked gravity this weekend, it was all the way down to like 1.012 and bubbling like crazy. Somethings not right. It tasted alright, but I imagine it’s going to finish MIGHTY dry.
I have a Hefe NEIPA fermenting rn. WLP 300 that I can usually coax some pretty great banana esters from with Pekko, Idaho 7, Idaho Gem, and Cashmere. Pekko heavier on the hot whirlpool side and leaning harder on the Idaho’s toward the second dry hopping. I brewed it weekend before last and when I checked gravity this weekend, it was all the way down to like 1.012 and bubbling like crazy. Somethings not right. It tasted alright, but I imagine it’s going to finish MIGHTY dry.
Posted on 3/6/19 at 10:31 am to The Estimator
Posted on 3/6/19 at 11:02 am to BMoney
Was this public entry for entering Homebrew to this event?
Posted on 3/6/19 at 11:14 am to The Estimator
quote:
Was this public entry for entering Homebrew to this event?
I'm not sure how to register homebrew, honestly. I'm entering as a member of the Brasseurs a la Maison homebrew club.
Posted on 3/6/19 at 11:24 am to BMoney
Gotcha. Thanks.
I’m looking to do more than LarryFest, Nola On Tap, and Bayou Beer Fest this year.
I’m looking to do more than LarryFest, Nola On Tap, and Bayou Beer Fest this year.
Posted on 3/6/19 at 12:59 pm to The Estimator
I was asked by a friend if I wanted to serve beer with him at the Zapp's Beer Fest. I declined, but if you are interested it seemed very simple. He said all he did was email them about having a space to serve his own beer. They responded with a yes, and he said all they needed was what kind of beer and how many kegs/bottles if each.
Page 176 of 277
Popular
Back to top
Follow TigerDroppings for LSU Football News