Homebrewers

jShort said:
Um, how can I get in this action? LOVE Belgian pales....
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I have a good one too... Aging in bottles and getting better as we speak... 🙂

Norm said:
And be honest, did *anyone* give you as comprehensive feedback on your beers? No chance. I'm like a goddamn run-on sentence of feedback!
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No one even came close Norm... Your feta vs. IIPA battle was good stuff. 😀
 
Wobbegong said:
I owe you a Belgian Pale Ale..... I will deliver. 🙂
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thanks yo! can't wait!

Glenlivet12 said:
Haha Nice edit Lou... how are them FW reserves? What was that other beer u said you could never find?
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reserves have been tapped and depleted! they didn't stand a chance... I found another local spot with a secret stash so I may have to hit them up too...

that other beer is Ballast Point Sculpin IPA... brewery is out of California... this stuff is FAN-FUGGING-TASTIC... don't really get it in NJ although dudeman at your spot told me they get it in kegs occasionally... I am patiently waiting...
 
soulchild said:
that other beer is Ballast Point Sculpin IPA... brewery is out of California... this stuff is FAN-FUGGING-TASTIC... don't really get it in NJ although dudeman at your spot told me they get it in kegs occasionally... I am patiently waiting...
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This might be next....

North Star IPA (the homebrew recipe that became Sculpin). Grain/Extract/Sugar:
% Amount Name Origin Potential SRM
80.0 11.00 lbs. Pale Malt(2-row) 1.8L America 1.036 2
7.3 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
3.6 0.50 lbs. CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs. Crystal 10L America 1.035 10
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Amarillo Gold Pellet 9.40 45.6 Mash H
0.50 oz. Warrior Pellet 16.30 35.9 60 min.
0.25 oz. Magnum Pellet 14.40 15.9 60 min.
0.25 oz. Hallertau Northern Brewer Pellet 7.10 7.8 60 min.
0.25 oz. Tomahawk, F-10 Variety Pellet 16.40 18.1 60 min.
0.25 oz. Crystal Pellet 3.60 2.0 30 min.
0.25 oz. Centennial Pellet 9.90 5.6 30 min.
0.25 oz. Simcoe Pellet 13.60 7.6 30 min.
1.00 oz. Amarillo Gold Pellet 9.40 0.0 0 min.
1.00 oz. Simcoe Pellet 13.60 0.0 Dry Hop
2.00 oz. Amarillo Gold Pellet 9.40 0.0 Dry Hop

Extras
Amount Name Type Time
1.00 Unit(s) Whirlfloc Tablets Fining 15 Min.(boil)

Yeast
White Labs WLP001 California Ale
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Wobbegong said:
Temp and pressure are the key. I love this chart.
http://www.kegerators.com/carbonation-table.php
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So I had originally set to carb at 13psi for my for both the ipa and esb. Ask for Bills input but they were coming out WAY to foamy and undercarbed. I put the pressure down to 8psi to serve. It has reduced the foaming.

I have the gas off currently and will turn in back on when I go to serve. Last night again the ipa could have used some more carbonation. Should I turn the gas back on and pump it back up to 12 or 13 for a few days adn see what happens?
 
ArmyOfNone said:
So I had originally set to carb at 13psi for my for both the ipa and esb. Ask for Bills input but they were coming out WAY to foamy and undercarbed. I put the pressure down to 8psi to serve. It has reduced the foaming.
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Excess foaming with little carbonation is usually a sign it hasnt been on gas long enough. The fast pour of 14 psi is knocking what little co2 is in solution, out. I've seen this in my one to two week old on gas kegs.

The only problem with dialing down the pressure to 8psi after fully carbing is that the beer will now start to offgas to get to 8 psi. Every time you dispense it will allow the beer to offgas co2 and you'll get lower carbed beer. Longer beer lines might be your answer Fred. Depending on the size of the line, you get around 1 lb resistance per foot. Are you using picnic taps? If so, hold them up high to increase resistance on the lines during the pour. Think eye level pours. Can you go colder in the fridge? This will allow for carbonation at a particular level with less pressure. You want to be able to set the psi to where it needs to be, and not change it for the duration....

Another thing that helps is to rinse your glass and pour into it wet. A wet glass holds head longer and reduces exess foaming at the same time. A smart skill for bottle pours too.
 
I know most things I've read people use about 10' of 3/8" tubing to get enough resistance so the beer flows at about 1 psi coming from a 10-12 psi pressurized keg. I have some plastic inserts I put in my liquid down tube to add surface area for the beer to flow over which adds resistance. Let's me keep my co2 pressure at 12psi and only have a 3-4' long serving line. I could probably cut it down to closer to 2' but 3-4' let's me stand out side my mini fridge and pour comfortably without stooping down to reach the line.

+1 on rinsing the glasses. Especially if they're frosted mugs. The small ice bumps inside the glass give the dissolved co2 nucleation points and you'll loose all your fizz. A quick rinse smooths it all out.
 
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ArmyOfNone said:
Robin we should plan a brew together. MTBNJ collaboration!!! BTW how is your IPA doing?
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oooh - perhaps we can make an mtbnj brew!?!

our beer is coming along nicely - it's at Lance's cousin's house - they are master brewers. When I talked to his cousin a few days ago, they were going to bottle this weekend. They sent me all the numbers - but I deleted the text...

we'll trade off some bottles when they are ready!
 
wow there is some serious brewing knowledge on this board. Now i know where to find pictures of tacos AND brewing advice.

Congrats on the all grain gear, fred. I brew from extract because i lack the time to go from scratch. I may slowly ramp up to it with some partial mash recipes or something.

My saison is still bubbling along nicely. for some reason i thought this one was gonna be a short vigorous start but it has been bubbling steadily for several days. Its been sitting in the carboy at around 74-76 in our dining room. My kids like watching the hops churn.
 
Falls just around the corner! Anyone have some fall beers planned? I'm making a pumpkin beer this weekend. It should be amazing by October/November. This will be my first all grain batch too. It's funny i just realized the pumpkin beer I made last year was the first batch I kegged. Hopefully next year will be my first batch with a conical!

I'll update as I go.

+=
 
Oh snap conical son! thats baller status!

GL with the brew. If its anything like the rest of your brews Id expect it to be no less than spectacular!

I have a few plans for the very near future, one that many people here will get to enjoy next month. I am also toying with the idea of doing a few lagers for the fall but need to work on some logistics first.
 
I have to reccomend the caramel amber ale from homebrewtalk. Its damn good. Im enjoying one now....
When I make it again. I think it cut back a bit on the bittering. But is google the recipe
 
ArmyOfNone said:
Oh snap conical son! thats baller status!

GL with the brew. If its anything like the rest of your brews Id expect it to be no less than spectacular!

I have a few plans for the very near future, one that many people here will get to enjoy next month. I am also toying with the idea of doing a few lagers for the fall but need to work on some logistics first.
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I might make moves to get me some of that brew for next month...
 
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