http://www.brewboard.com/index.php Thu, 22 Jun 2023 20:04:15 -0400 30 http://www.brewboard.com/index.php http://www.brewboard.com/index.php?showtopic=115732
There are now two different imperial stout extract kits for sale on the AB site, one is called: "Russian Imperial Stout Home Brew Extract Recipe Kit" and the other is called:
"Catherine the Great Imperial Stout Home Brew Extract Recipe Kit".

Can someone who has brewed either of these tell me how much malt and specialty grains are included in either of their kits, and what is the expected ABV percentage, so I have some idea if I'm buying the same thing or a somewhat similar kit to what I brewed back in the 1990s when I began brewing?

And perhaps your personal opinion of the one you brewed? It's a lot of money to spend when there are kits from other sources for a little more than half the price these are selling for (one being Northern Brewer), so I want to be sure I'm getting more for my money.

Thanks in advance.]]> t2000kw t2000kw Sat, 12 Nov 2022 20:27:10 -0500 Sat, 12 Nov 2022 20:27:10 -0500 115732 http://www.brewboard.com/index.php?showtopic=7848 Is the next level of homebrewing to make and compress your own CO2? Do any of you do this? How? Or have you considered this and decided not to do it for practical reasons? And the reasons are...? :eh?: Oldfart Patrick C. Wed, 12 Nov 2003 17:57:05 -0500 Sat, 13 Aug 2022 21:35:59 -0400 7848 http://www.brewboard.com/index.php?showtopic=22999

And It fell in when I was reaching for the Lid! I quick got it out, and ran up stairs to see if it was a used, or unused diaper.....
IT WAS USED!!!

It was a Hefewizen!!!

Now what! Should I throw this out or not

NEED HELP

***NOT A JOKE****]]> Rod_Tidwell gusso Wed, 27 Oct 2004 16:37:04 -0400 Wed, 27 Jan 2021 12:27:51 -0500 22999 http://www.brewboard.com/index.php?showtopic=44548
I can not remember the taste profile, but I did like them.

thanks,

Dean]]> DeanRIowa DeanRIowa Mon, 24 Oct 2005 16:46:54 -0400 Fri, 01 Mar 2019 15:28:37 -0500 44548 http://www.brewboard.com/index.php?showtopic=115730
This is a BJCP-sanctioned competition accepting entries in all categories of beer, mead, and cider.

Registration is now open at https://www.undergroundbrewers.org/snerhc_reg

Thank you and good luck!
]]> paulie paulie Thu, 06 Sep 2018 08:50:28 -0400 Tue, 09 Oct 2018 10:52:41 -0400 115730 http://www.brewboard.com/index.php?showtopic=115724 How has everyone been?

]]> anti sdeweese Wed, 11 May 2016 22:44:32 -0400 Sun, 25 Feb 2018 10:54:53 -0500 115724 http://www.brewboard.com/index.php?showtopic=115729
I'm taking my time building "The Electric Brewery" and an important component for me will be the serving method. I'm putting together a chest freezer with three taps. One will be a standard faucet, one will be a hand pump (beer engine), and the last remaining one is up for grabs.

I was toying with the idea of using one of my stout faucets and doing a beergas offering, but then I found out about this trend of nitro coffee.

Has anybody had any experience with doing a 1 or 2.5 gallon corny and a stout faucet for doing cold coffee? I am a huge iced espresso drinker (coffee will have to do) and I thought this might work well. I would of course not be able to use the lines or even the kegs for anything other than coffee once I commit due to the oils.

Any other thoughts, comments, etc.?

I saw somebody selling a set-up to do this which is where I got the idea.]]> malangon rundausaurus Wed, 24 Jan 2018 11:02:42 -0500 Sat, 03 Feb 2018 16:55:49 -0500 115729 http://www.brewboard.com/index.php?showtopic=115728
Date: October 15, 2017
Venue: Two Roads Brewing, Stratford, CT
Hosts: Underground Brewers of CT, Krausen Commandos of Northwest CT
Sponsors: Two Roads Brewing, Maltose Express Homebrew Supply, My Place Restaurant
More info: http://undergroundbrewersofct.beer

BJCP-sanctioned. 400 entry cap.

Thank you!
]]> paulie paulie Wed, 13 Sep 2017 12:01:29 -0400 Wed, 13 Sep 2017 12:01:29 -0400 115728 http://www.brewboard.com/index.php?showtopic=115702 I have read that Fermaid-O has about half the YAN but it has more micro nutrients and that it requires less to get the same nutrients to the must.
But I would also think that adding DAP and Fermaid-O would be about the same thing as Fermaid-K, correct?

I don't think it's wise to just add 2X more Fermaid-O than Fermaid-K so is there a good way to calculate how much Fermaid-O is required?
You still want to get to a good YAN (250?) but for that it would be about 48 grams of Fermaid-K or 96 grams of Fermaid-O, that's a lot in 5 gallons!

I add DAP and Fermaid-K now, but I want to try Fermaid-O to see how it performs and just looking for amounts.

Thanks,
DG]]> DavidG fatbloke Sun, 09 Nov 2014 19:37:27 -0500 Fri, 10 Mar 2017 11:18:17 -0500 115702 http://www.brewboard.com/index.php?showtopic=106266
8 pounds of Pale Malt LME
2 pounds of Crystal 20L
1 pound of Wildflower Honey

Hops - 60min boil (in order)
2 ounces of Columbus
3 ounces of Centennial
2 ounces of Cascade (dry hopping 1/2 ounce in secondary)

Wyeast 1272 American Ale II

Any input is appreciated!]]> swingerwc TheProfessor Mon, 12 Jan 2009 13:28:57 -0500 Wed, 07 Dec 2016 22:15:17 -0500 106266 http://www.brewboard.com/index.php?showtopic=115415 GoodisBeer TheProfessor Tue, 27 Sep 2011 16:30:29 -0400 Wed, 07 Dec 2016 22:11:24 -0500 115415 http://www.brewboard.com/index.php?showtopic=115689
American Pale Ale

OG = 1.050/FG = 1.006
IBU = 42
ABV: 5.7%

8 lb pale malt
.66 lb crystal malt
.55 lb Munich malt
1 lb dry malt extract

Hops
Chinook = .5 oz @ 60 min
Cascade = 1 oz @ 20 min, .5 oz @ 5 min, Dry hop .5 oz in secondary

Thanks again. I know its not a crazy off the wall exciting recipe...but hope you might toss out a comment or two.]]> Tiddy TheProfessor Wed, 12 Feb 2014 23:17:01 -0500 Wed, 07 Dec 2016 21:57:52 -0500 115689 http://www.brewboard.com/index.php?showtopic=115726
This is a BJCP-sanctioned competition accepting entries in all categories of beer, cider, and mead.

Registration is now open. http://www.undergroundbrewers.org/snerhc

Hosted by the Underground Brewers of CT and the Krausen Commandos of Northwest CT. Sponsored by Maltose Express, My Place Restaurant, and Two Roads Brewing.
]]> paulie paulie Fri, 30 Sep 2016 18:35:18 -0400 Fri, 30 Sep 2016 18:35:18 -0400 115726 http://www.brewboard.com/index.php?showtopic=115725
This is a BJCP-sanctioned competition accepting entries in all categories of beer, cider, and mead.

Registration is now open. http://www.undergroundbrewers.org/snerhc

Hosted by the Underground Brewers of CT and the Krausen Commandos of Northwest CT. Sponsored by Maltose Express, My Place Restaurant, and Two Roads Brewing.
]]> paulie paulie Fri, 30 Sep 2016 18:31:37 -0400 Fri, 30 Sep 2016 18:31:37 -0400 115725 http://www.brewboard.com/index.php?showtopic=115717 I brewed a 5 gallon batch of wheat beer and want to add some tangerine for flavor to the secondary. How much should i add? hoseboy Vinman Tue, 20 Oct 2015 23:09:14 -0400 Sun, 13 Mar 2016 08:43:49 -0400 115717 http://www.brewboard.com/index.php?showtopic=115721 http://oly-brewer.blogspot.com/?view=classic
I wrote up a procedure for optimizing BioFine on my blog. I wrote it for professional brewers, but with some simple math it could be used on the homebrew scale.]]> squiggy squiggy Sun, 03 Jan 2016 21:10:44 -0500 Sun, 03 Jan 2016 21:10:44 -0500 115721 http://www.brewboard.com/index.php?showtopic=115720
10 Gallon Stainless Steel

Only 9 left!]]> css css Fri, 04 Dec 2015 21:16:15 -0500 Fri, 04 Dec 2015 21:16:15 -0500 115720 http://www.brewboard.com/index.php?showtopic=115719 Krafty Draft Brewpub on December 5th. PSBO is an AHA sanctioned competition, BJCP registered competition, and the final competition of the Carolina Brewer of the Year (CBoY) circuit. PSBO accepts entries in all categories of beer, mead and cider (based upon 2008 BJCP Style Guidelines).

Registration opens October 26th and closes November 21st. Last day for receiving entries at the shipping address is November 21st. For listed alternate drop off locations (listed on the registration webpage), contact the drop off sites for last day of receiving of entries.

Entries must be registered via Beerscores webpage.

Judges and stewards must register through the website with or without entries in the competition. No prior experience required for stewards. Recommended to have stewarded at least one competition before registering to judge.

Entrants may send in an unlimited number of entries, however are restricted to one entry per sub-category. Style categories may be combined for judging and awards as deemed necessary by the registrar. Categories will not be split among flights.

$7 per entry for all entries.

Historically PSBO has received large number of entries in some style categories, and judging may include a mini Best of Show for the flights. Entrants who are competing for awards/ribbons in those categories are advised to send 3 bottles per entry.

Thank you for participating in the 17th Annual PSBO as entrants, judges, and stewards.


Kevin Deaton
PSBO17 CellarMaster]]> BarefootBrews BarefootBrews Mon, 02 Nov 2015 14:05:07 -0500 Mon, 02 Nov 2015 22:14:45 -0500 115719 http://www.brewboard.com/index.php?showtopic=115716 What is the proper gap to set for the taper grain mill? I set the small end gap at .030 which puts the big end is .075 and puts it at .060 in the middle. I have not got a response back from crakandstein where they are in the process of moving. darkfest darkfest Sun, 13 Sep 2015 09:16:08 -0400 Sun, 13 Sep 2015 09:16:08 -0400 115716 http://www.brewboard.com/index.php?showtopic=115715 What is the proper gap to set for the taper grain mill? I set the small end gap at .030 which puts the big end is .075 and puts it at .060 in the middle. I have not got a response back from crakandstein where they are in the process of moving. darkfest darkfest Sun, 13 Sep 2015 09:12:56 -0400 Sun, 13 Sep 2015 09:12:56 -0400 115715 http://www.brewboard.com/index.php?showtopic=115708
The recipe below is the base for Pliny (More Beer), with CaraAroma subbed for C40, bittering by Chinook, and dry hopped with Chinook, Columbus, and Centennial. SRM will be a bit darker from the CaraAroma. The beer fermented with WLP001 (Pliny) instead of WLP007 (Bastard).

Do you think 147 IBUs of Chinook will be overpowering? The Pliny recipe with Magnum, Simcoe, Columbus, and Centennial is 153 IBU (per Beersmith).

The resulting beer should be dry, like Pliny, but bursting with Chinook goodness.

Looking for feedback.

----------
Batch Size: 6 gallons (to account for dry hop absorption)
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.012
Estimated Alcohol by Vol: 8.0 %
Bitterness: 148.4 IBUs

13 lbs. Pale Malt (2 Row) - 84.5 %
1 lbs. Carapils - 6.5 %
1 lbs. Corn Sugar - 6.5 %
6.1 oz. Caraaroma - 2.5 %

3.00 oz. Chinook [13.00 %] - Boil 90 min
1.00 oz. Chinook [13.00 %] - Boil 45 min
1.00 oz. Chinook [13.00 %] - Boil 30 min
2.00 oz. Chinook [13.00 %] - Boil 0 min

Ferment with WLP001

Dry hop
2 oz. Columbus
1 oz. Centennial
1 oz. Chinook
----------]]> ultravista pilsenhammer Thu, 26 Feb 2015 23:39:46 -0500 Sat, 12 Sep 2015 14:34:58 -0400 115708 http://www.brewboard.com/index.php?showtopic=115711
Any suggestions on how to effectively correct the batch in secondary?

Help appreciated.
]]> manplant pilsenhammer Fri, 31 Jul 2015 19:00:10 -0400 Sat, 12 Sep 2015 14:24:30 -0400 115711 http://www.brewboard.com/index.php?showtopic=115714 The burner burns very bright orange, throws out lots of soot, I have tired every setting possible for the air. Anyone else had this problem? isdennyder pilsenhammer Sun, 16 Aug 2015 14:06:50 -0400 Sat, 12 Sep 2015 13:49:47 -0400 115714 http://www.brewboard.com/index.php?showtopic=115713 Was wondering how a choc. porter would turn out adding choc. soy milk at flame out? darkfest Thorhale Mon, 03 Aug 2015 11:48:58 -0400 Fri, 11 Sep 2015 01:02:21 -0400 115713 http://www.brewboard.com/index.php?showtopic=115712 Was wondering how a choc. porter would turn out adding choc. soy milk at flame out? darkfest darkfest Mon, 03 Aug 2015 11:47:37 -0400 Mon, 03 Aug 2015 11:47:37 -0400 115712 http://www.brewboard.com/index.php?showtopic=115710 Tickets can be purchased in advance through Friday night, May 08 for $25, or $30 at the door.
Tickets include a souvenir glass and tasting tickets.
www.specialhaven.org

Join us, EJ Phair and additional great beer from:
Heretic
Lost Coast
Speakeasy
Sierra Nevada
Saison
Black Diamond
Pacific Coast
Schooners
Schubros
Sam Adams
Highwater
Linden Street
and several others

Homebrewers?? Please contact me for information on participating in the event.]]> aacdemay aacdemay Thu, 07 May 2015 17:28:06 -0400 Thu, 07 May 2015 17:28:06 -0400 115710 http://www.brewboard.com/index.php?showtopic=115709
To me the main thing is upgrade the quality of the Beer being brew and my taste bud's are the task master.

Bottling gone the way of the dodo bird

Building large yeast quantity down sized or buy two packs

O2 injection of yeast and wort

Worrying about the amount of time of lag (but keep it to normal amount of time.

Going overboard in sanitizing No I don't take my ball valves apart after brewing just common sense of cleaning

worrying of Temps being off a few degree's

As a person once said Its just Beer no more or less


Dominus Vobiscum
Swagman ]]> Swagman pilsenhammer Fri, 13 Mar 2015 15:21:06 -0400 Thu, 26 Mar 2015 22:39:34 -0400 115709 http://www.brewboard.com/index.php?showtopic=115707
I've been away for about 3 years, apologies for missing a few PMs during that time.

I'm getting back into brewing now, and thinking about cooling down the wort. I did some numbers to compare the surface area of two common cooling solutions, and was surprised by the results:

Ice bath

Assume a 6-gallon pot with a 13.25" diameter bottom and 12" depth. 5 gallons of wort would mean the wort filled 10" of depth. So if you put the pot in an ice bath, you'd get this much surface area:
pi * radius ^ 2 for the pot bottom = 3.14159 * 6.625 ^ 2 = 125 square inches
pi * diameter * height for the sides of the pot = 3.14159 * 13.25 * 10 = 347 square inches
so a total of 125 + 347 = 472 square inches of cooling surface area

Immersion chiller

Assume a 20 foot (240 inch) long copper coil with a 3/8" (.375") diameter:
pi * diameter * length of coil = 3.14159 * .375 * 240 = 283 square inches of cooling surface area.

So if that's right, then ice bath gets you 472 / 283 = 67% more cooling surface area than an immersion chiller. So as long as you keep the ice bath as cold as the water you would be running through the immersion chiller (which is probably easier, since you can use ice and not just cold water), seems like ice bath would win handily.

This surprised me because ice bath seems to be the "rookie" approach, whereas the more experienced brewers I always thought used immersion chillers (or counterflow chiller).

Any thoughts? Am I thinking about this wrong?

Mike]]> mclancy pilsenhammer Mon, 23 Feb 2015 13:30:16 -0500 Thu, 26 Mar 2015 22:34:34 -0400 115707 http://www.brewboard.com/index.php?showtopic=115706
I've been away for about 3 years, apologies for missing a few PMs during that time.

I'm getting back into brewing now, and thinking about cooling down the wort. I did some numbers to compare the surface area of two common cooling solutions, and was surprised by the results:

Ice bath

Assume a 6-gallon pot with a 13.25" diameter bottom and 12" depth. 5 gallons of wort would mean the wort filled 10" of depth. So if you put the pot in an ice bath, you'd get this much surface area:
pi * radius ^ 2 for the pot bottom = 3.14159 * 6.625 ^ 2 = 125 square inches
pi * diameter * height for the sides of the pot = 3.14159 * 13.25 * 10 = 347 square inches
so a total of 125 + 347 = 472 square inches of cooling surface area

Immersion chiller

Assume a 20 foot (240 inch) long copper coil with a 3/8" (.375") diameter:
pi * diameter * length of coil = 3.14159 * .375 * 240 = 283 square inches of cooling surface area.

So if that's right, then ice bath gets you 472 / 283 = 67% more cooling surface area than an immersion chiller. So as long as you keep the ice bath as cold as the water you would be running through the immersion chiller (which is probably easier, since you can use ice and not just cold water), seems like ice bath would win handily.

This surprised me because ice bath seems to be the "rookie" approach, whereas the more experienced brewers I always thought used immersion chillers (or counterflow chiller).

Any thoughts? Am I thinking about this wrong?

Mike]]> mclancy Vinman Mon, 23 Feb 2015 13:27:56 -0500 Thu, 12 Mar 2015 22:26:26 -0400 115706 http://www.brewboard.com/index.php?showtopic=115704 Vinman pilsenhammer Sat, 17 Jan 2015 19:05:02 -0500 Mon, 16 Feb 2015 20:50:00 -0500 115704