Home Brewers Unite!

Yeah, so...there are other things in our lives other than motorcycles. If you want to discuss those things...do it here.
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Re: Home Brewers Unite!

Postby MotoMonkey » September 21st, 2013, 11:25 am

wileycoyote wrote:How do you measure IBU with a home rig?


There are formulas you can use based on the alpha acid of the hops, how long they were boiled, and the boil gravity of the wort.
http://www.howtobrew.com/section1/chapter5-5.html

However, I use IBrewmmaster for the Iphone. I can choose all the different hops, grains, yeast, and adjuncts I am using and it will do all the calculations for things like IBU, SRM, original gravity, and final gravity based on the attenuation of the particular yeast.

I think I paid $8.00 for the app and it is worth every penny. You can also buy a program called BeerSmith for your computer.
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Re: Home Brewers Unite!

Postby wileycoyote » September 23rd, 2013, 7:28 pm

Ok, so you're not measuring it, but rather calculating it based on the ingredients provided. Let me know when you brew a really high IBU beer, something like Ninkasi's Babylon. Those are yummy to me.
68 74 74 70 73 3a 2f 2f 77 77 77 2e 79 6f 75 74 75 62 65 2e 63 6f
6d 2f 77 61 74 63 68 3f 76 3d 64 51 77 34 77 39 57 67 58 63 51 :crackup:

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Re: Home Brewers Unite!

Postby MotoMonkey » September 23rd, 2013, 10:08 pm

Provide me with some references and Ill see what I can do ;)
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Re: Home Brewers Unite!

Postby Palakaman » September 24th, 2013, 10:32 am

Here is my latest. Still fermenting. Some of the ingredients were substituted for what they had at the brew store.

Taking a lot longer than I thought to ferment.

5 gallons, extract with grains; OG = 1.056; FG = 1.014; IBUs = 33

Ingredients


•4.5 lbs. Alexander’s light dry malt extract
•1.5 lbs. Munich malt (10° Lovibond)
•1.2 lbs. crystal malt (75° Lovibond)
•0.56 lbs. Hugh Baird brown malt
•0.35 lbs. crystal malt (120° Lovibond)
•0.35 lbs. crystal malt (15° Lovibond)
•0.24 lbs. pale chocolate malt (187° Lovibond)
•7.8 AAUs Perle pellet hops (1 oz. at 7.8% alpha acid)
•1.75 AAUs Saaz pellet hops (0.50 oz. at 3.5% alpha acid)
•1 tsp. Irish moss
•American Ale Yeast (Wyeast 1056)
•3/4 cup corn sugar to prime
•1/8 oz. Stearns and Lehman Flavor-mate hazelnut flavoring
Step by Step

Steep specialty grains in 3 gal. of water at 150° to 153° F for 45 min. Remove grains and add DME. Bring to boil and add Perle. Boil 60 min., add Irish moss. Boil 30 min., add Saaz. Cool to 70° F, transfer to fermenter with yeast. Ferment cool (60° F) until complete (7 to 10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring.
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Re: Home Brewers Unite!

Postby MotoMonkey » September 24th, 2013, 11:49 am

How long has it been fermenting? at what temprature? What was the last gravity reading you took?
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Re: Home Brewers Unite!

Postby Dustpan » September 24th, 2013, 3:09 pm

I had no idea brewing beer was so damn complicated and such a convoluted process. I can't even understand what you guys are saying! I'll be sure to show a lot more appreciation next time I'm slammin' a few! :lol:

To the Brewmeisters! :clap:

Hey, Wiley! We need a, "Raise the glass" smilie!
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Re: Home Brewers Unite!

Postby AZ2CA2OR » September 24th, 2013, 3:25 pm

Dustpan wrote:I had no idea brewing beer was so damn complicated and such a convoluted process. I can't even understand what you guys are saying! I'll be sure to show a lot more appreciation next time I'm slammin' a few! :lol:

To the Brewmeisters! :clap:

Hey, Wiley! We need a, "Raise the glass" smilie!


I agree with the raise the glass smiley idea. Having brewed beer, it's really no more difficult than making a marinara sauce from scratch (Completely from scratch. Fresh everything.) or canning salsa or something.

Many folk will delve into a level of detail that can be daunting to the uninitiated. The details are what really help you fine tune successive batches, beer or salsa.

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Re: Home Brewers Unite!

Postby MotoMonkey » September 24th, 2013, 4:01 pm

Its as simple or as difficult as you make it. :) When brewing the worst that can happen is you make beer. The best is that you make great beer.
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Re: Home Brewers Unite!

Postby MotoMonkey » September 24th, 2013, 4:02 pm

We should come up with a Ride44 brew....
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Re: Home Brewers Unite!

Postby wileycoyote » September 24th, 2013, 5:50 pm

With an IBU of 44. I'd say an ABV of 4.4%, but macrobrew domestics have that market cornered and it'd be no fun.
68 74 74 70 73 3a 2f 2f 77 77 77 2e 79 6f 75 74 75 62 65 2e 63 6f
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Re: Home Brewers Unite!

Postby MotoMonkey » September 24th, 2013, 5:59 pm

Could make a good session beer like that!
44 IBU and 44 SRM (Color) would be right in stout range. Could also hit 4.4ABV pretty easy in that style.
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Re: Home Brewers Unite!

Postby Dustpan » September 24th, 2013, 7:10 pm

Make it like Murphy's Stout and I'm all in! Much better (less bitter) than Guinness, which I love.
IMHO. :lol:
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Re: Home Brewers Unite!

Postby ELI the ICE man » September 24th, 2013, 11:10 pm

MotoMonkey wrote:We should come up with a Ride44 brew....


YES.
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Re: Home Brewers Unite!

Postby Palakaman » October 15th, 2013, 8:49 am

Well shoot. I made a rookie mistake when I tried kegging for the first time. I didn't purge the O2 from the keg before closing it up and letting it carbonate. It is now FUBAR. :facepalm:

Time to try again. Stay tuned. :stir:
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Re: Home Brewers Unite!

Postby MotoMonkey » October 15th, 2013, 9:11 am

Oh no! I bottled my porter yesterday but forgot to stir the priming solution in. Just dumped it. So im expecting to have like half the bottles detonate and half not be carbonated.. :facepalm:
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Re: Home Brewers Unite!

Postby Palakaman » October 15th, 2013, 4:10 pm

I did that with a champagne yeast once. It was grainy so it sank to the bottom I tried stiring it often to keep it even as I was bottling. I'm sure some got more than others.
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Re: Home Brewers Unite!

Postby MotoMonkey » October 16th, 2013, 9:54 am

I feel like no matter how often I brew I always have at least one bone head moment. Still, at the end of the day I still am able to make beer. So thats pretty good.

So back to the keg. Did it actually ruin the beer? Like total loss?
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Re: Home Brewers Unite!

Postby Ron Alsea » October 16th, 2013, 2:47 pm

I'm not a drinker of anything much more potent than water,but I needed to share this, posted on a shop window in the KC airport:
"Beer is proof that God loves us and wants us to be happy." Ben Franklin
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Re: Home Brewers Unite!

Postby Palakaman » October 16th, 2013, 2:58 pm

MotoMonkey wrote:I feel like no matter how often I brew I always have at least one bone head moment. Still, at the end of the day I still am able to make beer. So thats pretty good.

So back to the keg. Did it actually ruin the beer? Like total loss?


If it doesn't improve by the weekend it's getting tossed. I'm not holding my breath though.

It's got some pretty gnarly off flavors. :sick:

Here is some beer humor for you...

Image
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Re: Home Brewers Unite!

Postby Ron Alsea » October 16th, 2013, 3:08 pm

:lol:
Life is good.

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Re: Home Brewers Unite!

Postby MotoMonkey » October 16th, 2013, 3:20 pm

lol :D

[quote="Palakaman"
If it doesn't improve by the weekend it's getting tossed. I'm not holding my breath though.

It's got some pretty gnarly off flavors. :sick:
[/quote]

That sucks :/
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Re: Home Brewers Unite!

Postby Palakaman » January 10th, 2014, 12:13 pm

Going to be picking up supplies for brewing this weekend. Not sure what it's going to be just yet. :stir:
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Re: Home Brewers Unite!

Postby Palakaman » January 20th, 2014, 11:34 am

Decided to give my Hazzelnut Brown another try. I just tranfered to secondary last night. Sitting at 5% so I don't see a lot more fermentation going on. I'll be kegging next week. I hope that goes smoothly this time as well. :thumbup:
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Re: Home Brewers Unite!

Postby fizzer600 » May 11th, 2014, 9:24 pm

New homebrewer here... got 2 batches under my belt so far.... For those of you that have gone that way, how hard is it go all grain?
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Re: Home Brewers Unite!

Postby MotoMonkey » May 12th, 2014, 12:32 am

All grain isnt hard to do. Though it can be a trick to do well and consistently. The main set back to all grain is the price of the equipment.
My recommendation for new home brewers is to not move up to all grain until you really have the basics down. All grain is nice but, despite what some may say, I believe you can get just as good of results by using liquid malt as you can with all grain. You can get all sorts of specialty malt extracts these days which allow you pretty much the same result as all grain. Though you may be off on the color by a few points of SRM.
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Re: Home Brewers Unite!

Postby fizzer600 » May 12th, 2014, 5:16 am

Thank you Moto... I will have to research it more then..
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Re: Home Brewers Unite!

Postby MotoMonkey » May 12th, 2014, 8:28 am

No problem.
Northern Brewer has some good specialty malt extracts. The two that come to mind are rye and maris otter malt extracts.
If you are in corvallis I highly recommend stopping into Corvallis Brewing Supply the owner, Joel, is always willing to answer questions. Also, they have an awesome beer and wine selection as well as a great grain selection when you do decide to go all grain.
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Re: Home Brewers Unite!

Postby fizzer600 » May 12th, 2014, 1:05 pm

The brew supply is where I got my kit and the stuff to make my amber and blonde ales
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Re: Home Brewers Unite!

Postby MotoMonkey » May 12th, 2014, 4:47 pm

They are good people.

It is about that time for me to bust out the gear and start brewing again. I need a new CO2 bottle so I can get the keg fridge up and running again!
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Re: Home Brewers Unite!

Postby Palakaman » May 13th, 2014, 10:58 am

Another nod to CBS. My brother went to a supply place up in Salem. This was his first time doing a brew and went in. He said the people there were not very helpful and was like pulling teeth trying to get assistance.

I told him about my experiences with CBS. They're more than willing to walk a noob like me and my brother through the steps of selecting the right type of beer for your skill level and tastes. Then helps you put the whole thing together and techniques on how to brew it. They really know their stuff and enjoy what they do.

He said he'll go the extra miles down here just for the knowledge that's there. :thumbup:
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Re: Home Brewers Unite!

Postby Broox » May 13th, 2014, 1:22 pm

YAY HOME BREWERS!!!! I have been home brewing for quite a few years now. I have 5 gallons of a double IPA waiting to be put in the Keg right now.

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Re: Home Brewers Unite!

Postby Broox » May 13th, 2014, 1:23 pm

Palakaman wrote:Another nod to CBS. My brother went to a supply place up in Salem. This was his first time doing a brew and went in. He said the people there were not very helpful and was like pulling teeth trying to get assistance.


The new place in Salem called "Sparky's" is way nicer then the old shop in Salem. They are super nice and willing to help.

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Re: Home Brewers Unite!

Postby fizzer600 » May 13th, 2014, 10:06 pm

Has anyone tried to harvest yeast yet? If you have, can you walk me through the steps?
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Re: Home Brewers Unite!

Postby MotoMonkey » May 13th, 2014, 10:23 pm

Harvest in what way? Harvested from the left over yeast cake? Are you wanting to use it immediately or wash and save it?
I have washed and saved yeast a few times, though I think it may be more of a pain than its worth. Unless of course you are wanting to keep seasonal strains, or like I will be doing. Keeping my special blend of Lambic bacteria.

I will say. Even know it is a pain and doesnt save you that much money it can be a pretty fun experiment. Also gives you more practice with sanitation.
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Re: Home Brewers Unite!

Postby fizzer600 » May 13th, 2014, 10:26 pm

I was looking at trying to harvest some from bottles (such as the Rogue Beard yeast)
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Re: Home Brewers Unite!

Postby MotoMonkey » May 13th, 2014, 10:51 pm

I would use some dry malt extract to make a "starter" that has a specific gravity of about 1.020. Put that in a sanitized jar of some sort, probably in the range of pint size. Then carefully poor off all but that last 15% of the bottle of beer... In to a glass of course! So you have something to enjoy! I would swirl the bottle and make sure you have the yeast in suspension and then id add that to the container of, what is now, your starter.

Loosely cover that in sanitized foil and let it sit for two or three days out of direct sunlight but in some place warm.

After that I would start the process over, making another batch of low gravity wort with dry malt extract. I would then poor off all but the last 15% or liquid from your starter, swirl the settled yeast into suspension, and add it to the new starter. I would do this maybe three times.. depending on how viable the original yeast was... Mainly I would do it until I had a good visible layer of yeast at the bottom of the container.

After all that you should be able to pitch it into a 5gal batch of cooled wort and then hope beyond hope that it worked!

One thing to remember about harvesting yeast in this manor is that with every new "generation" of yeast that you are growing there is a higher and higher chance of the actual flavor profile, attenuation, and other aspects changing. It is unlikely that it will have a dramatic effect but is possible... Just statistics of millions of single sells dividing.
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Re: Home Brewers Unite!

Postby fizzer600 » April 19th, 2015, 10:49 am

I thought I would share my newest recipe.
2.5 gallon Amber(ish) color

3 pound Pale LME
1 pound Bicuit
1 pound Munich 5L
1/2 pound CaraMunich II
1/4 pound C60

1oz Willamtette @FWH
1/2oz Golding @15min
1/2 oz Fuggle - Dry hop 7 days

I used Rogue's Beard yeast made from a 1L starter.

Fermented 2 weeks in primary at 64F, then secondary for the dry hop.Image
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Re: Home Brewers Unite!

Postby fizzer600 » October 28th, 2018, 5:12 pm

Adding a new recipe to conversation if anyone wants to try it. https://beersmithrecipes.com/viewrecipe/2177164/amber I use NW ale yeast, or Antwerp ale yeast for this one..
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