kedogn

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Everything posted by kedogn

  1. Imagine how many of those you would need to own for the "typical" home brewer...
  2. My thoughts on comps are well documented, however, I do agree with you as I would state, "I wouldn't do it." If I knowing knew it was a recipe from someone else, no, I wouldn't try to pass it as my own. Back in the day I have brewed others recipes and I even called them "XXXXX's Porter" and so on. That sparked a huge debate here, so I wont go further than that. With that said... I agree with this as well. To be 100% original is darn near impossible, if not completely.
  3. Yeah, I can't wait to read about how this turns out.
  4. He is right and here is a little more info to go with that... Carbonation Methods <~ Interesting read.
  5. We just got a counter pressure bottle filler. LOVE THAT THING! Makes it so easy to bottle up samples for places or for me to bring bottles to friends, instead of full growlers.
  6. Come to Seattle...
  7. In my experience... everything! While I much more prefer the ease of using a sack for DH'in, and that fact that the beer clarifies so much faster when you Cold Crash, we have done several batches both ways and noticed that when we Dh by "going commando" the DH aromas are so much better vs the sack where they appear to be muted. This is, of course, comparing apples to apples or as in the case, the same recipe to the same recipe. With that said, let me also say that we use conicals vs the LBK. I feel this is an advantage for sure. If you choose to go the "commando" route, one thing I would advise to watch is your cold crash temperature. You really want to get it as cold as possible, without freezing. Our walk in cooler has usually been set to run between 35*-37*. Last Wednesday I went to keg a beer and noticed it hadn't clarified enough to do so yet. I was puzzled. We checked it again on Thursday, still a no go. That's when we noticed the temp in the cooler was running at about 45*. Friday afternoon I made some adjustments to the Coolbot (unhooked it, reset it and started again) and it seemed to bring it down a few degrees. By yesterday that beer was *this close* to being ready. Yesterday we did some routine cleaning in the brewery, as well as 4 hours worth of cleaning kegs(!) and we are hoping that the unit will be back to running between 35*-37* again. At those temps, a conical with 30-32 gallons in it takes roughly 4 days to clarify. Anything warmer and it just wont happen. Just my 2 cents... #ManfishUP!
  8. If your yeast are fresh and active when you pitch, you should have no issues. We actually just pitch our yeast dry and it typically takes less than 12 hours to see them going crazy (probably a lot less, but rarely am I back in the brewery within 12 hours of pitching) ! Just make sure, like I said, you yeast are fresh and active and that your temps are spot on and you will be golden
  9. For us at Manfish, it varies depending on what we are brewing and what the ABV is. Let's say our Amber Ale. I can brew it, the yeast can do their thing and in about 3-4 days I am moving it to the cooler to cold crash for 3 days, then I am kegging a crystal clear, beautiful amber ale. With a higher octane beer, like say our 3xIPA which comes in at 12%, that takes a while longer. Standard IPAs we can brew, ferment and DH and move to the cooler in about 10 days. P.S... we filter nothing. We cold crash. Depending on what it is, I might use gelatin... if I am trying to rush it along.
  10. Mine is collecting dust... I went back to the hydrometer. I don't trust the refractometer or the calcs you need to get the digits.
  11. I use Simcoe in sooooo much already, I was trying to avoid it. Maybe though, because I *LOVE* that hop
  12. I'm just curious if anyone has used any of the following hops: Horizon, Legacy or Sterling? Each of them are described as having "Citrus" and "Floral" with some "Spice". I have never used any of them, but am hoping to do so in an upcoming IPA. I've been researching hops that start with H, L and S for this beer. All beers I do have a story behind them and this is one that an old friend suggested I name a beer, "Hook, Line & Sinker". I thought it would be cool if I used a hop that started with those letters... on top of that, "HLS" was my office code back in the day with Jackson Hewitt, so double meaning for me Any thoughts on those 3 hops? Thanks!
  13. Ok, great. Thank you for the feedback. I have a few weeks before I will be able to brew it, so maybe I will have to research a little more. I don't have to use hops that have the HLS theme, but I would really like too, so let's see what I can come up with.
  14. I can only imagine what went thru your head when you read that based on your reaction and... LOL Like others said, you'll be good
  15. Now you do
  16. Thanks for asking, so glad I was able to answer this for you lol But yes, what they both said is true... however, I was referring to Whirlpool hops, since your question was about hop flavor. So, with that said, the basis is that you lower your wort temp some so that you don't get the bitterness from the hop, only the flavor/aroma. Most of our IPAs use a 30-40 minute long whirlpool. To get the desired effect, you need to be really heavy handed with your hops though. Sadly, this can up the price of your beer by a lot (especially if you are not buying in bulk, but if it is what you want, then its worth it, yeah?). In a couple weeks we will be doing a SMaSH using Maris Otter and El Dorado (should come in at 6%). It will only have a very small amount for bittering, with the rest of it back loaded HEAVY to get the flavor where we want it (aka big @ss hop flavor!). I am really looking forward to that one to see how it turns out. Btw, yes, even during whirlpool, you will still pull some bitterness, thus adding to the IBUs, but it wont be as much. I've seen where brewers have ONLY done late addition/whirpool hopping to hit their marks. I have yet to really try that (as the amount of hops you need REALLY goes up)... but I will... soon enough Btw, as Rick said, when you whirlpool it also helps cone up the trub in the middle of your kettle for you. which allows you to pull off a much cleaner/clearer wort... that is a very good thing. This can be done with a pump (as we do - you can see in this pic the 2 ports. We pull from the bottom one and it flows out, via the pump and back in via the top port, which sprays it along side of the kettle, thus spinning the wort into a whirlpool). You should see this on a 15 BBL system... OH MY! Notice the huge mound of hops/trub. None of that will end up in our fermenter, thus making a cleaner/clearer beer.
  17. Depends on how you add them. Either Late Boil, or just simply do a “Hop Stand” , “steep” or “whirlpool”.
  18. Under perfect conditions, until a conical is open and ready to be filled.
  19. Dude! That looks good to me. I may have to see if I can sneak a run of this in sometime for myself.
  20. Welcome to the addiction!
  21. So, because others think it’s wrong, doesn’t mean people shouldn’t enjoy the way they want to? Hmmm. I fully disagree. Yes, I get that “studies show”... but then again, I enjoy damn near all my beers from a “Pint Glass” and if you are true to your form, you will say that’s a, how’d you say it, “No-No”!
  22. If that is how he (or anyone) likes it... how can it be wrong?
  23. A buddy of mine used to do beer trades all the time. He always shipped FedEx. Said that he was told if anything ever broke, and started to leak, the package would get tossed in the trash, so to make sure its all sealed and well padded.... but yeah, its illegal. However, so is speeding.
  24. When are the entries due?
  25. I’m thinking I got the wife agreeing to London. She isn’t sure she would want to do the game, and honestly, if we watching it at a real English Pub instead of paying the $ to go, I’m game. Looking like riding the train to Paris, Amsterdam and Munich also (travel agents get awesome deals on Eurorail passes). My business partner and his SWMBO is thinking about going too. #ManfishInLondon