naamanf Posted January 14, 2010 Report Share Posted January 14, 2010 I'm looking into building a mixmasher, right now, too. There's a big gap between "too small" and "too big" in terms of motors...I'm thinking of just going to harbor freight, buying a cheap drill, and using that. I'll stick with a paddle till I get a little farther on into building it all up. Boil kettle, mashtun, and hot liquor tank False bottom in mashtun Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 14, 2010 Report Share Posted January 14, 2010 I'm picking up another keg today and hope to brew this weekend. Any suggestions on a recipe. I have stout on tap already so I'm thinking IPA. I can buy a kit but if either of you have a recipe they have done or were thinking of doing, post away. Quote Link to comment Share on other sites More sharing options...
grawk Posted January 14, 2010 Author Report Share Posted January 14, 2010 try that alaskan amber clone above, alaskan amber is a really nice beer.... Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 14, 2010 Report Share Posted January 14, 2010 (edited) I'm not sure I can cool to 68 degrees or secondary at 50 degrees. Here is something I can pick up today: Hopback Amber Ale Recipe Details: 7.75lbs Ex-Light Briess Malt Extract(liquid) 2.25lbs Munich Malt .25lbs Crystal 20 1oz Chocolate 1.2oz Nugget (Bittering, Boil 60min) .5 Oz cascade(hopback) .25oz Mt Hood(hopback) .25oz Simcoe (hopback) Wyeast 1056 Edited January 14, 2010 by tyrion Quote Link to comment Share on other sites More sharing options...
grawk Posted January 14, 2010 Author Report Share Posted January 14, 2010 The method I've seen for hopbacking is a challenge, because it requires some fairly specific hardware. But in combination with a wort chiller, it is fairly easy and quick once assembled. Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 14, 2010 Report Share Posted January 14, 2010 Thanks. I will talk to the guy at the shop about this. Maybe he has a kit that would make it easy for me. Quote Link to comment Share on other sites More sharing options...
naamanf Posted January 14, 2010 Report Share Posted January 14, 2010 Seems easy enough to make a hop back. Hop Back I have a Ruination clone dry hoping right now. Hopefully it turns out to be close to the original . Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 14, 2010 Report Share Posted January 14, 2010 (edited) Picked up the Hop Back kit and this filled with Cigar City Jai Alai IPA. I posted the pic from the car so I will elaborate a bit now that I'm safely in my office. It is a 1 gallon keg that can be used with the ridiculously overpriced tap system shown or one of those table top taps that you see sold for Heineken and some other beers. I may buy 4 or 5 more to use to age beer and then when you are ready, pop on the keg and you are good to go. Edited January 14, 2010 by tyrion Quote Link to comment Share on other sites More sharing options...
naamanf Posted January 15, 2010 Report Share Posted January 15, 2010 Still looks like a cool idea for trying out different techniques on the same batch of beer. For a deal: Austin Homebrew Supply Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted January 15, 2010 Report Share Posted January 15, 2010 Still looks like a cool idea for trying out different techniques on the same batch of beer. For a deal: Austin Homebrew Supply I used to be within walking distance of that place Cool place. Quote Link to comment Share on other sites More sharing options...
naamanf Posted January 17, 2010 Report Share Posted January 17, 2010 My first AG sparging away. Interested to see what type of efficiency I have. Quote Link to comment Share on other sites More sharing options...
grawk Posted February 4, 2010 Author Report Share Posted February 4, 2010 I just finished the mash and sparging phases of a pale ale. 9 lbs of grain extracted to 5.5 gallons of liquor. I'll brew tonight with 2 ounces of centenial hops and a pound of belgian candy sugar, then ferment with white "california ale" yeast. Quote Link to comment Share on other sites More sharing options...
naamanf Posted February 8, 2010 Report Share Posted February 8, 2010 Made a Pliny the Elder clone today. 10oz of hops in the boil and 7 more waiting for dry hopping. 13lbs grain in the mash. First time using the Brewtroller with temp probes. Realized that the way I was reading temps before was giving me the wrong reading. About 10 deg low:palm: Got it right though and boiled 8.5 gallons of wort. Ended up with 5.5 gal in the fermenter and .01 low on the OG. I guess I need to work on my sparge. Quote Link to comment Share on other sites More sharing options...
NightWoundsTime Posted February 15, 2010 Report Share Posted February 15, 2010 My brewing dreams just took a huge hit. My buddy with a shed and a lot of machinist experience who could have built everything from scratch, cheaply.... just went gluten free. Unless I want to figure out how to brew gluten free beers... Quote Link to comment Share on other sites More sharing options...
grawk Posted February 15, 2010 Author Report Share Posted February 15, 2010 There are recipes Quote Link to comment Share on other sites More sharing options...
tyrion Posted February 15, 2010 Report Share Posted February 15, 2010 Matt, just do it like I'm doing it. Keep it simple and you can do it easily at your place. Naaman, any update on the Pliny? Quote Link to comment Share on other sites More sharing options...
NightWoundsTime Posted February 15, 2010 Report Share Posted February 15, 2010 Yeah, I've been reading a bit, just since I did that post. Apparently one of the best ideas so far is to use roasted chestnut chips, available from a place in Washington. $30 per 5 lbs plus cross-country shipping, so not cheap. But far better than the standard Sorghum recipes (I tried a Greene's gluten free lager once, pretty awful.) I'll let him know that there are things we can try, and see if he wants to proceed. It's unsure yet whether going gluten free is going to help him all that much, so he may not stick with it for long. Quote Link to comment Share on other sites More sharing options...
naamanf Posted February 15, 2010 Report Share Posted February 15, 2010 Matt, just do it like I'm doing it. Keep it simple and you can do it easily at your place. Naaman, any update on the Pliny? It's in the secondary with 7oz of hops floating at the top. Should be ready by Sunday. Talk about a hop bomb. Made a saison yesterday with 10lbs of grain, 1lb candy sugar, 2 oz of hallertuaer for 60 min, and 1oz Styrian for the last 2 minutes. Pitched with some Belgium ale yeast. For the yeast I made a started last week and had it in the fridge waiting. Before I pitched it I tried a bit of the beer from the starter. I can definitely say that the flavor associated with Belgium beers can be attributed to the yeast. Sadly it look like this will be my last batch for a year:( Quote Link to comment Share on other sites More sharing options...
tyrion Posted February 15, 2010 Report Share Posted February 15, 2010 Sadly it look like this will be my last batch for a year:( That sucks! Quote Link to comment Share on other sites More sharing options...
grawk Posted March 2, 2010 Author Report Share Posted March 2, 2010 2 brew sessions tonight. The alaskan is in the carboy, the imperial porter has been extracted alaskan 9# 2-row 1# Crystal 40L .5# Carapils .5# Crystal 60L .75oz (7.0A) Cascade at 60 1oz (7.0A) Cascade at 15 Wyeast Kolsch Yeast Imperial Porter Grain Bill 10.0 lb Maris Otter 4.0 lb German Munich 1.0 lb Crystal 60 0.5 lb Special B 0.5 lb Chocolate 2.0 lb Honey (last 10 min of boil) Hop Schedule 1.0 oz Horizon 60 min 1.5 oz Cascade 45 min 0.5 oz Cascade 20 min 1.0 oz Cascade 15 min Mash Schedule 131 1.0 qt/lb 30 min 152 1.5 qt/lb 75 min 168 1.5 qt/lb mashout (decoction) Hybrid fly sparge for maximum efficiency Wyeast California Dry Yeast (liquid, just a high alcohol strain) It's my most expensive brewing session to date: $81 at the brew store $700 to replace the range because I shattered my cooktop when I dropped a 5 gallon carboy on it Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted March 2, 2010 Report Share Posted March 2, 2010 ouch! I'm assuming you and the carboy survived though? Quote Link to comment Share on other sites More sharing options...
grawk Posted March 2, 2010 Author Report Share Posted March 2, 2010 carboy did, but I died Quote Link to comment Share on other sites More sharing options...
grawk Posted March 4, 2010 Author Report Share Posted March 4, 2010 http://www.midwestsupplies.com/everything-a-carboy-complete-brewing-package-equipment-kit-2.html?SID=5o7e1i7umi4i9rkugsr7rikogo0n7p77 Quote Link to comment Share on other sites More sharing options...
tyrion Posted March 4, 2010 Report Share Posted March 4, 2010 Dan, sorry about the range. I guess it's a good thing I use the turkey fryer. Reks, that's the kit I have. The only difference is I don't bottle and invested in a couple of soda kegs and CO2 set up. Quote Link to comment Share on other sites More sharing options...
grawk Posted March 4, 2010 Author Report Share Posted March 4, 2010 Dan, sorry about the range. I guess it's a good thing I use the turkey fryer. Reks, that's the kit I have. The only difference is I don't bottle and invested in a couple of soda kegs and CO2 set up. Kegs really are the way to go Quote Link to comment Share on other sites More sharing options...
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