I think that works for me. I need to call my range manufacturer to see if there's some way to remove the heat limiter element...
Homebrewwa!!!
Started by DoctorShumway, Apr 21 2005 11:03 AM
405 replies to this topic
#318
woodman
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Posted 08 March 2006 - 05:29 PM
god it's been about 6 months since my last brew. ugh. i need to get on that! as soon as i have a real job.
#319
mig50
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Posted 09 March 2006 - 12:29 AM
me too!ugh. i need to get on that! as soon as i have a real job.
once that happens (for both of us), lets have a brewday.
you mean you forgot cranberries too?
#320
CutThroat
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Posted 29 March 2006 - 03:51 AM
Come the day after easter I intend to begin "Peeps Malt Liquor". I'll own the equipment, and I'm willing to do it on my own, but I was really hoping to have a more experienced helping hand. Any takers?
#321
DoctorShumway
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Posted 29 March 2006 - 07:00 AM
Wow. Peeps Malt Liquor. That sounds.....well it sounds like booze I guess. Let us know how that goes.
I finally made it out of my house to brew on Sunday. I went to Colin's and brewed another batch of the Pete's Wicked Ale clone. I wanted to do something I've done before, since I haven't brewed in a long while. Plus, I first made this clone for a party and I didn't get to drink many of them. Two maybe? I'm guessing it'll turn out good, even though a headache from the night before didn't allow me to be too gung ho. It's great when you try to have a beer to clear your hangover and one sip just makes your head pound worse.
I also watched Colin and Sherv make an all-grain batch, which was pretty interesting. I knew it was more time, but I had no idea just how much more.
This batch has kick started me into brewing again. In fact, I kind of want to brew another batch up this weekend.
I finally made it out of my house to brew on Sunday. I went to Colin's and brewed another batch of the Pete's Wicked Ale clone. I wanted to do something I've done before, since I haven't brewed in a long while. Plus, I first made this clone for a party and I didn't get to drink many of them. Two maybe? I'm guessing it'll turn out good, even though a headache from the night before didn't allow me to be too gung ho. It's great when you try to have a beer to clear your hangover and one sip just makes your head pound worse.
I also watched Colin and Sherv make an all-grain batch, which was pretty interesting. I knew it was more time, but I had no idea just how much more.
This batch has kick started me into brewing again. In fact, I kind of want to brew another batch up this weekend.
Take your time old man/These vultures are happy to wait
#322
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Posted 29 March 2006 - 10:59 AM
We have an Arrogant Bastard clone in secondary fermentation. 8 pounds of DME in this batch!! It's going to be strong.
#323
ChristineMFer
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Posted 30 March 2006 - 05:29 PM
The reciepe had an orginal abv of 6.9%. The guys at the brew shop crossed that out and wrote in 7.5%. Holly crap. It's going to kick some major butt!!
Arrogant Bastard Clone Recipe
Arrogant Bastard Clone Recipe
#324
Shervz0r
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Posted 31 March 2006 - 08:14 AM
mmm, arrogant bastard, mmmm
So DocShum pretty much summed up what we did...some more details: Colin and I did an all-grain Paulaner clone with the initial intent of adding a mandarin extract (how original!) but none was to be found. Instead we chose to just keep it plain....next time I want to split the batches up a bit and infuse them with different things; I already did blueberry and it proved to be rather popular and good but I want to experiment with juices, maybe even just orange juice! Anyway, we use a program called ProMash to help determine how much water we need to use and somehwere along the line we messed up AGAIN and ended up with about 5.5 or 6 gallons of beer. Probably pretty dilute beer at that. Damn. We'll see how it turns out, the weather is starting to warm up a bit and it just BEGS for a nice hefe!
We also bottled our....shit, I forgot what it was. Uh...oh well. But yeah, we bottled it.
Colin popped open one of his Fin Du Mondes and it was incredibly tasty, seemed pretty spot on but I'd have to try them side by side to really find out. My Westmalle Tripel should be getting close to ready...it still kicks my ass whenever I have a bottle, still a little too sharp I think.
I love beer.
So DocShum pretty much summed up what we did...some more details: Colin and I did an all-grain Paulaner clone with the initial intent of adding a mandarin extract (how original!) but none was to be found. Instead we chose to just keep it plain....next time I want to split the batches up a bit and infuse them with different things; I already did blueberry and it proved to be rather popular and good but I want to experiment with juices, maybe even just orange juice! Anyway, we use a program called ProMash to help determine how much water we need to use and somehwere along the line we messed up AGAIN and ended up with about 5.5 or 6 gallons of beer. Probably pretty dilute beer at that. Damn. We'll see how it turns out, the weather is starting to warm up a bit and it just BEGS for a nice hefe!
We also bottled our....shit, I forgot what it was. Uh...oh well. But yeah, we bottled it.
Colin popped open one of his Fin Du Mondes and it was incredibly tasty, seemed pretty spot on but I'd have to try them side by side to really find out. My Westmalle Tripel should be getting close to ready...it still kicks my ass whenever I have a bottle, still a little too sharp I think.
I love beer.
#325
Shervz0r
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Posted 01 May 2006 - 06:49 PM
Last post from a month ago? For shame!
So I'm gonna do an extract brew tomorrow or Wed...summer approacheth and my blueberry paulaner clone is low. Easy to make, easy to drink.
So I'm gonna do an extract brew tomorrow or Wed...summer approacheth and my blueberry paulaner clone is low. Easy to make, easy to drink.
#326
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Posted 02 May 2006 - 09:19 AM
Sweet. We've been drinking our Bastard clone, it'll fuck you up right, boy. Time to brew something again, just need some time and a recipe.
Also, anyone ever try Dogfish Head 120 minute IPA? We did this weekend. It was $9.00 for a 12 ounce bottle. It's supposed to be the "holy grail for hop heads" brewed in small batches a couple times a year. There were only five cases delievered to all of arizona. Christine managed to track down a store selling it (AJ's at 67th Ave and the 101!) and they were only selling it to people with reservations. TOTALLY NOT WORTH IT!! Ha ha. It tasted like someone took an average ale, poured a cup of cane sugar into it along with like a couple tablespoons of hop essence if there is such a thing. It was very very sweet with a bitter aftertaste. We have heard so many great things about Dogfish Head beers, and have now tried four of their brews and while they've all been unique, they haven't been worth the extra effort of trying to find them for sale. I prefer the stuff coming out of Four Peaks or Stone Brewing much better.
Also, anyone ever try Dogfish Head 120 minute IPA? We did this weekend. It was $9.00 for a 12 ounce bottle. It's supposed to be the "holy grail for hop heads" brewed in small batches a couple times a year. There were only five cases delievered to all of arizona. Christine managed to track down a store selling it (AJ's at 67th Ave and the 101!) and they were only selling it to people with reservations. TOTALLY NOT WORTH IT!! Ha ha. It tasted like someone took an average ale, poured a cup of cane sugar into it along with like a couple tablespoons of hop essence if there is such a thing. It was very very sweet with a bitter aftertaste. We have heard so many great things about Dogfish Head beers, and have now tried four of their brews and while they've all been unique, they haven't been worth the extra effort of trying to find them for sale. I prefer the stuff coming out of Four Peaks or Stone Brewing much better.
#327
DoctorShumway
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Posted 02 May 2006 - 11:20 AM
I'm not really a fan of any Dog Fish Head brews. They always seem to have an aftertaste like they mixed the beer with hard liquor or cleaning supplies.
Take your time old man/These vultures are happy to wait
#328
raubhimself
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Posted 02 May 2006 - 11:29 AM
Ugh. The one time I tried Dogfish was in Philly either for the Fucking Champs or UCB Tour group. Thank god I was just tasting a friends', cus that stuff was rediculous expensive.
I think it's one of those things that people feel bad for paying so much, so they pretend they like it. And then they have to keep pretending or else they look like complete fools.
I think it's one of those things that people feel bad for paying so much, so they pretend they like it. And then they have to keep pretending or else they look like complete fools.
sanitize.deodorize.pulverize
MINIBOSSIES NEVAR SAY DIE!
Good-Evil.net
MINIBOSSIES NEVAR SAY DIE!
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'the smuggest amongst us will always be the quickest to point out the most minor transgressions of others around them'- a quote i just made up and put quotes around to make it seem slightly fancier
#329
Shervz0r
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Posted 16 May 2006 - 07:38 PM
Ok!!!
So, I brewed an extract Paulaner clone last Thurs. I made an experiment out of it when I had to cool the wort...that is, I didn't have a wort chiller assembled (Colin's won't fit my sink) and I didn't want to deal with getting ice so I poured a little bit of very cold water into the carboy, added the hot wort and kept alternating with conservative amounts of cold water so that I wouldn't exceed 5 gallons. That was fine, I was also terrified of cracking the carboy and then having 4 or so gallons of wort all over my kitchen floor. So then I plugged a blowoff tube in and let it cool down via ambient heat transfer. That took a number of hours, I actually ended up pitching the yeast the next morning. Chances of contamination were minimized as much as possible via sanitization but overall this is NOT a good method to use! Get a chiller, ice, snow, whatever. But yeah, now the yeast is bubbling away and it smells good. Hopefully no contamination!
As I write this I am waiting for the last 30 minutes of a 60 min boil to wind down. I used a recipe from the Radical Brewing book for a Fallen Angel Strong Ale. It's a belgian, using a belgian yeast and 6.75 pounds of DME along with 1 pound of sugar. Hops were Saaz, Styrian/Stygian Goldings, and Northern Brewer...I like the Goldings the most since it has a very pleasant smell, unlike the somewhat cheesey Saaz and the pungent Northern. But yeah, a pretty hoppy brew, I forget the IBUs offhand. It'll hopefully be a nice strong brew, around 8%, as my Westmalle Tripel brew is dwindling rapidly and I don't have the patience to wait another 6 months. This time I have assembled a chiller so I'm excited to use it (although it made a mess of my kitchen when I was testing it...damn tubes). The time to ferment is roungly 3-4 weeks or so because of the sugar (harder for hte yeast to digest, thus it's slower) and then another 4-8 weeks in bottles (huge range!).
I don't plan on racking the Paulaner to secondary but I will do so with the Angel because from all that I have read it seems that secondary is not really that important unless you keep a brew in there for over a month. My next plan is to make my own mash tun and try to mash it up on my own...it's a bitch of a process though so I may need to employ tricks like using a autosiphon to transfer liquids instead of pouring 5 gallons of wort on my own
So, I brewed an extract Paulaner clone last Thurs. I made an experiment out of it when I had to cool the wort...that is, I didn't have a wort chiller assembled (Colin's won't fit my sink) and I didn't want to deal with getting ice so I poured a little bit of very cold water into the carboy, added the hot wort and kept alternating with conservative amounts of cold water so that I wouldn't exceed 5 gallons. That was fine, I was also terrified of cracking the carboy and then having 4 or so gallons of wort all over my kitchen floor. So then I plugged a blowoff tube in and let it cool down via ambient heat transfer. That took a number of hours, I actually ended up pitching the yeast the next morning. Chances of contamination were minimized as much as possible via sanitization but overall this is NOT a good method to use! Get a chiller, ice, snow, whatever. But yeah, now the yeast is bubbling away and it smells good. Hopefully no contamination!
As I write this I am waiting for the last 30 minutes of a 60 min boil to wind down. I used a recipe from the Radical Brewing book for a Fallen Angel Strong Ale. It's a belgian, using a belgian yeast and 6.75 pounds of DME along with 1 pound of sugar. Hops were Saaz, Styrian/Stygian Goldings, and Northern Brewer...I like the Goldings the most since it has a very pleasant smell, unlike the somewhat cheesey Saaz and the pungent Northern. But yeah, a pretty hoppy brew, I forget the IBUs offhand. It'll hopefully be a nice strong brew, around 8%, as my Westmalle Tripel brew is dwindling rapidly and I don't have the patience to wait another 6 months. This time I have assembled a chiller so I'm excited to use it (although it made a mess of my kitchen when I was testing it...damn tubes). The time to ferment is roungly 3-4 weeks or so because of the sugar (harder for hte yeast to digest, thus it's slower) and then another 4-8 weeks in bottles (huge range!).
I don't plan on racking the Paulaner to secondary but I will do so with the Angel because from all that I have read it seems that secondary is not really that important unless you keep a brew in there for over a month. My next plan is to make my own mash tun and try to mash it up on my own...it's a bitch of a process though so I may need to employ tricks like using a autosiphon to transfer liquids instead of pouring 5 gallons of wort on my own
#330
Shervz0r
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Posted 25 May 2006 - 11:07 AM
Colin, Doc and I bottled our almost 2 month old beers last night...the Paulaner seemed rather light but may turn out to be decent enough and easy to drink with time.
So I've been looking for a kegging kit...I see some good stuff online for about $90 without the CO2 tank...luckily Aaron's giving me a 20 pound tank in exchange for some beer which is great! 5 gallon kegs go for about $15 or so. An ebay store has a keg, dual gauge regulator (~$50-60), and other miscellany (~$10 or so) for that $90 price. I'm gonna keep scouring the net for some good deals...if only I could find a regulator for cheap. Gotta find a restaurant that's closing down or something...
So I've been looking for a kegging kit...I see some good stuff online for about $90 without the CO2 tank...luckily Aaron's giving me a 20 pound tank in exchange for some beer which is great! 5 gallon kegs go for about $15 or so. An ebay store has a keg, dual gauge regulator (~$50-60), and other miscellany (~$10 or so) for that $90 price. I'm gonna keep scouring the net for some good deals...if only I could find a regulator for cheap. Gotta find a restaurant that's closing down or something...
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