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efdbrian

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efdbrian last won the day on May 15 2017

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About efdbrian

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    Brewmaster in Training
  • Birthday March 10

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    Palmyra, PA

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  1. I’m near Hershey, PA. Most of them have grown that much in the last two weeks. We’ve had some warm weather and rain.
  2. I’m about ready to start stringing mine up. Tough to see in the picture but the ones that are on the far side of one picture are close to two feet.
  3. Can it be done? Sure. I've done it a couple times. It's not the best solution, but I did it in a pinch. You'll need to make sure that the bottling wand spring is depressed when you start the siphoning action. It might be easier with a second set of hands to do that. Then just make sure that you keep the bottling wand lower than the carboy. You'll want to make sure that you have pretty tight connections. If you start to get air in the line between bottle fills you will lose the siphon.
  4. I know of a couple people who have used this method. Just remember that the pellets will expand quite a bit. I only saw this used once and the person filled the ball about halfway. When it was removed the hops were packed solid inside. I had to wonder how much it hurt utilization if liquid wasn’t able to flow through. Give it a try and see if it works for you. Maybe start with only filling it 1/4 to 1/3 full of hops and see how that works.
  5. I don't want to hijack this thread too much, but I'll give you a short answer. I'd be happy to continue any conversation in another thread or PM me. Malt extracts (DME or LME) don't have any diastatic power. The process to make the extract is basically like brewing an all grain batch, but instead of fermenting the wort they evaporate most of the water. The boiling process denatures the enzymes that convert starches into sugars. What you have above are what most people would call "steeping malts." When you steep them in hot water, you extract color and flavor, but little (if any) fermentable sugars.
  6. Generally speaking, darker malts lack the diastatic power to convert to any remaining starches that they have to sugars. The process they go through to become those different types of malts kills that ability.
  7. I wouldn’t recommend brewing with Nutella. There is quite a bit of fat in it much like chocolate. There are other ways to get that flavor though. I recently brewed a Nutella style porter. I used hazelnut extract, cocoa nibs and added some lactose to try to simulate the creamyness. It turned out pretty good, but I’ll probably adjust the amounts of each if I do it again.
  8. Yep in the brüt IPA. I used them in the mash and in the fermenter. I put in in a secondary on sweet orange peels and it’s like a beermosa. I’ve been drinking it with a splash of OJ in it, too. Goes down way too easily. 😂
  9. I’ve had a mead and a brüt IPA that both hit 100%.
  10. @Creeps McLane, I brewed two batches of Helles this spring. One with the traditional cold ferment and the other with the 'quick lager' method. Both started at 49*F. The quick ferment temperature was raised 5*F when it reached 50% fermentation and another 5*F when it was 75% complete. In both cases when fermentation was almost done the temperature was raised for the diacetyl rest. After fermentation they were both cold crashed by lowering the temp 5*F per day until they were in the low 30sF. The traditional fermentation was made prior to the quick lager so that they would have similar conditioning times. After a little over a month I took them to my club meeting and performed a triangle test. Of the 10 people that participated, 8 correctly picked the different beer. Most commented that the traditional lager fermentation was noticeably smoother, though none of them thought that the quick lager was a bad beer.
  11. I just brewed my Marzen a couple weeks ago. It's not truly for Octoberfest, but my club is doing a 'style of the month'. I signed up for Marzen in October. I also signed up to pour at a charity event in October, so guess what's getting served there... the Marzen. Regarding the times, most modern breweries don't wait that long to serve their lagers. Conditioning times are around a month on average from my understanding. Unless you have a ton of tanks, you can't afford to have tanks tied up with lager sitting in them for months.
  12. If the fruit wins, do we also get to help to pick the fruit
  13. If you already have the CO2 tank, then there is no need to add the sugar. Hooking the keg up to CO2 will carbonate the beer. Pressure and temperature will dictate how long it will take to carbonate to the volumes of CO2 that you desire.
  14. I’ll also add to the hop naked (not in a sack). When I do that with pellet hops, a good deal ends up in the fermenter. And that’s ok! If it’s a big batch and I’m siphoning I’ll give the wort a good stir to accumulate most of the hop material in the middle of the pot. If it’s a small batch that I pour into a LBK, I usually just pour it in hops and all.
  15. Sounds like more of a 'welcome back' then. I do remember people previously stating that old instructions used to include references to adding sugar. Makes total sense now! Sugar still has it's place in brewing and can be found in many commercial breweries though usually it's reserved for high ABV beers like double IPAs. Those topics are probably better off being discussed over in the advanced techniques part of the forum.
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