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Fire Rooster

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Everything posted by Fire Rooster

  1. Does anyone have experience using the Krausening Technique for carbonation ? https://www.homebrewersassociation.org/how-to-brew/exploring-the-german-technique-of-krausening/ https://moonshiners.club/beer-carbonation-primer-glucose-sugar-wort/
  2. After 2 weeks adding 16 oz lemongrass tea, 2 tablespoons dried lemongrass steeped for 10 min. Cooled to 80 degrees before adding to wort. Ferments an additional 2 weeks then bottled.
  3. I think "Sugar is Sugar" is a misleading statement. Correct me if I'm wrong, I believe the following is true. Carbonation Drops = 27% Glucose & 73% Sucrose Sugar Cane Plant = 50% Glucose & 50% Fructose https://www.bbcgoodfood.com/howto/guide/sugar-explained
  4. Changed to Caramel 120L before ordering today. This will be my 14th All Grain, thanks to you. Goal is to get a crisp hoppy taste, good malt character, mild bitterness, and a lower ABV. Don't dry hop anymore, here is the hop schedule. a. 60 min = .5 Centennial-Pellet b. 10 Min = .5 Citra-Cryo c. 05 Min = .5 Citra-Cryo d. Flame Out = 1 oz Citra-Cryo e. 120 Deg = 1 oz Citra-Cryo
  5. Created this to brew after Thai Wheat. 4 Gallon 4 lb 2-Row 2 lb White Wheat 1 lb Red Wheat 1 lb Caramel 120L 3 oz Citra-Cryo .5 oz Centennial Not using Carapils anymore, don't like what it does to the beer. Wheat & Crystal malts are used instead.
  6. Thai Wheat up next, request by son-in-law 4 Gallon 4 lb Briess Organic 2-Row Malt 4 lb Rahr Red Wheat Malt 1 oz Sorachi Ace 2 oz Fresh Ginger 5 Kaffir Lime Leaves 2 Tablespoons Dried Lemongrass (makes 16 oz tea)
  7. https://www.marketwatch.com/press-release/affiliate-of-blackstreet-capital-holdings-llc-acquires-northern-brewer-llc-2019-07-11
  8. Looks good to me, let it roll. Small scale is a great method to learn all grain. I'm about to brew a 12th all grain. Every all grain batch so far, a process has either been modified, added, or removed as more is learned. ABV is yet another variable, can be too low or too high. https://www.brewersfriend.com/allgrain-ogfg/
  9. https://www.healthline.com/nutrition/cocoa-powder-nutrition-benefits Good beer and dark chocolate are also enjoyed. I enjoy beer before dinner and during, would be up alI-night having chocolate anything. Speaking of cocoa, can't wait until this is released-
  10. Thanks , I know that you would use 1/2 the amount of cryo vs pellet. The cryo hops are much more expensive, but not if you factor that you use 1/2. I think 175 degrees whirlpool was for pellet, and 120 was for cryo.
  11. In case you have extra figs https://www.seriouseats.com/recipes/2011/11/grilling-figs-stuffed-with-goat-cheese-recipe.html
  12. @Jdub@RickBeer Gonna try cryo hop whirlpool @ 120 degrees, that may give an acceptable level of hoppyness.
  13. Third all grain brew was first SMaSH recipe, first time using pale ale malt, and first time mashing correctly at 151. Beers malt is tasty, beer itself is very crisp and clean, but lacks a notable hop presence. This batch was 4 pounds grain for 2 gallons, prior two were 5 1/2 pounds grain per 2 gallons, ABV too high on those. Slowly getting away from ever opening the fermenter, don't like dry hopping, and will also try that cryo whirlpool at 120. I would like a set it and forget it fermenter, and will do any extra processes to make that happen. side note, using 22 oz glass bottles, and saving three bottles per batch to age.
  14. https://www.yakimachief.com/homebrewing-with-cryo-hops/
  15. Yea I saw that I think it was suppose to read, Meat, Refrigerator, Pool, Oven
  16. https://www.amazon.com/Etekcity-Lasergrip-774-Non-contact-Thermometer/dp/B00837ZGRY/ref=sr_1_3?keywords=Non-contact+Digital+Laser+Infrared+Thermometer&qid=1553938702&s=gateway&sr=8-3 This is the one I use, works great, and very accurate. It makes no sense to use anything else. I use it exactly how @MiniYoda uses it. Double checked accuracy with a digital meat thermometer probe for grain mash temp, and it's spot on. When checked against an old dial type I see used here, the dial type thermometer was 20 degrees off.
  17. http://beersmith.com/blog/2010/08/17/aluminum-vs-stainless-best-beer-brewing-pots/ https://www.google.com/amp/s/beerandbrewing.com/amp/off-flavor-of-the-week-metallic
  18. FYI https://learn.kegerator.com/single-malt-brewing/
  19. Inserted data for 5 gallon recipe into a spreadsheet, then calculated for any size. Once I learn the variables/data-sets, I will become a Beersmith.
  20. https://learn.kegerator.com/recipe-cascade-smash-pale-ale/ Using Nottingham yeast instead. This yeast seems to be the perfect ale yeast for my basement environment. Checked two All Grain LBK's yesterday and both were 57 degrees.
  21. @Cato Thanks, already thought of that. There's a basement window close by, and with a fan it should work. For now sticking with and learning All Grain. Using a 16 qt (4 Gallon) pot, which is the largest feasibly possible in kitchen. Researching possible setups for larger batches, which will require other equipment/processes. Only using Malt, Hops, Water & Yeast for beer. Goal is to brew what I call "Nectar of the Gods", and if/when that happens, larger batches will follow.
  22. Thanks. @Cato@Creeps McLane Walmart SS pot isn't magnetic, magnet would not stick to it. It was discovered while researching online that there is magnetic, and non-magnetic SS. Basement has a 240V 20A outlet, and also a sink. However, wouldn't pump that much water into septic system. Maybe ice water in sink, and pump & recirculate through that ?
  23. My basement has both 120 & 220. Previous owner of home was tool & die maker. Tons of 120 & 220 outlets in garage & basement. Not sure if my cheap SS Walmart pot is induction capable. And exactly what does induction capable mean anyway ?
  24. Clips for grain bag, good idea. What wattage is your induction burner ? How do you chill your wort ? Thanks
  25. Gas burner in the basement is not feasible. Is there an electric, Induction or Infra-Red burner that can be used ? Does anyone have one ? Use one ?
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