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Old 03-15-2006, 04:25 PM   #21
Walker
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Originally Posted by Rhoobarb
The part that made me wince was seeing him cram everything into the plastic fermenter to sanitize. Do that enough times and you're sure to develop scratches that will hold bacteria.
I never even thought of this until you mentioned it. I always shove the lid for my bucket into it when I am sanitizing. Sure enough, I have some big scratches running down the inside of the bucket.

I'm not really that worried about it, though, because I only use the bucket for bottling. It gets a good hot, soapy washing, and a 1hour soak in iodophor, and the beer (which usually has 5% abv in it) is only in the bucket for a few minutes.

However, if I was using my bucket as a fermenter, I would be a LOT more concerned. and would probably go buy a new one.

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Old 08-15-2006, 01:44 AM   #22
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I really enjoyed this episode of Good Eats, probably because I enjoy Alton Brown's rather nerdy, scientific explanations in general. I agree that he did a few things here that I'd rather not, and his ice cooling technique DID NOT work for me.

So, I decided to give it a go. I modified the recipe a bit, mostly because my LHBS didn't have the exact ingredients. I added just a touch of chocolate malt and wheat (10% ea. of the total specialty grain bill) for flavor and head retention. It turned out quite nice. Great amber color, pronounced malt flavor, light on the hops, but spicy with almost a root beer quality probably due to the Spalt hops. Here's my version:

6 lbs 9.6 oz Munton's Light Extract (10.0 SRM)

6.4 oz Caramel/Crystal Malt - 10L (10.0 SRM)
0.8 oz Chocolate Malt (350.0 SRM)
0.8 oz Wheat, Flaked (1.6 SRM)

1.00 oz Spalter [4.10%] (30 min) Hops 8.5 IBU
0.75 oz Goldings, East Kent [4.10%] (30 min) Hops 6.4 IBU
1.00 oz Goldings, East Kent [4.10%] (5 min) (Aroma Hop-Steep)

0.50 tsp Irish Moss (Boil 5.0 min)

1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.3 % Actual Alcohol by Vol: 3.9 %
Bitterness: 14.8 IBU Calories: 191 cal/pint
Est Color: 10.6 SRM

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Old 09-14-2006, 02:58 AM   #23
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Oh no! Not another reply to the Good Eats thread!

The extract recipe from a few months ago turned out so well, I'm planning an AG version for my next brew - here's the recipe. Comments/critiques are more than welcome!

Yuri's Better Brew

9 lbs Pale Malt (3.0 SRM)
8.0 oz Caramel/Crystal Malt - 10L
4.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [4.10%] (60 min) 14.5 IBU
1.00 oz Spalter [4.10%] (30 min) 11.1 IBU
1.00 oz Goldings, East Kent [4.10%] (5 min) (Aroma Hop-Steep)
0.50 tsp Irish Moss (Boil 5.0 min)
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale

Mash:
30 mins at 122
30 mins at 154
10 mins at 168
Batch sparge

Est OG: 1.054
Est FG: 1.017
25.6 IBU


For those familiar with the show and Mr. Brown's faux pas:
I won't be boiling grains and using bagged ice for cooling.
I will be making a yeast starter.

EDIT: Here's my 15 gallon version for this weekend (20 Oct 06). It's hopped just a touch more to meet the style guidelines (6B American Amber Ale), and I added a touch more grain to max out the OG for the style:

28 lbs Pale Malt (3.0 SRM)
1lb 8.0 oz Caramel/Crystal Malt - 10L
12.0 oz Chocolate Malt (350.0 SRM)
12.0 oz Wheat, Flaked (1.6 SRM)
3.00 oz Goldings, East Kent [5.00%] (60 min) 14.5 IBU
3.00 oz Tettnang [4.00%] (30 min) 11.1 IBU
3.00 oz Goldings, East Kent [5.00%] (5 min) (Aroma Hop-Steep)
1.00 Tbsp Irish Moss (Boil 5.0 min)
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale (BIG starter)

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Old 09-14-2006, 03:25 AM   #24
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I like the ice cooling technique.

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Old 09-14-2006, 03:28 AM   #25
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Quote:
Originally Posted by Cheesefood
I like the ice cooling technique.
Didn't work for me...and now I have my Rube Goldberg-ish counterflow chiller.
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Old 09-14-2006, 04:33 AM   #26
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Quote:
Originally Posted by Yuri_Rage
I really enjoyed this episode of Good Eats, probably because I enjoy Alton Brown's rather nerdy, scientific explanations in general. I agree that he did a few things here that I'd rather not, and his ice cooling technique DID NOT work for me.

So, I decided to give it a go. I modified the recipe a bit, mostly because my LHBS didn't have the exact ingredients. I added just a touch of chocolate malt and wheat (10% ea. of the total specialty grain bill) for flavor and head retention. It turned out quite nice. Great amber color, pronounced malt flavor, light on the hops, but spicy with almost a root beer quality probably due to the Spalt hops. Here's my version:

6 lbs 9.6 oz Munton's Light Extract (10.0 SRM)

6.4 oz Caramel/Crystal Malt - 10L (10.0 SRM)
0.8 oz Chocolate Malt (350.0 SRM)
0.8 oz Wheat, Flaked (1.6 SRM)

1.00 oz Spalter [4.10%] (30 min) Hops 8.5 IBU
0.75 oz Goldings, East Kent [4.10%] (30 min) Hops 6.4 IBU
1.00 oz Goldings, East Kent [4.10%] (5 min) (Aroma Hop-Steep)

0.50 tsp Irish Moss (Boil 5.0 min)

1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.3 % Actual Alcohol by Vol: 3.9 %
Bitterness: 14.8 IBU Calories: 191 cal/pint
Est Color: 10.6 SRM
hmmm, an Alton Brown beer recipe??? since he's my hero I guess I better try it.
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Old 09-14-2006, 04:34 AM   #27
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Quote:
Originally Posted by God Emporer BillyBrew
hmmm, an Alton Brown beer recipe??? since he's my hero I guess I better try it.
If you watch the episode, he might fall from grace in your eyes. He did in mine.

-walker
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Old 09-19-2006, 09:20 PM   #28
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Originally Posted by Rhoobarb
The part that made me wince was seeing him cram everything into the plastic fermenter to sanitize. Do that enough times and you're sure to develop scratches that will hold bacteria.
Sorry to bring this thread back from the dead, but I read this and was curious: how would you recommend that I sanitize the lid to my fermenter without cramming it into the actual bucket? I can't think of any other methods that would ensure contact to all of the nooks, crannies, and surfaces of the lid as effectively...
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Old 09-19-2006, 10:08 PM   #29
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Quote:
Originally Posted by Lightwave
Sorry to bring this thread back from the dead, but I read this and was curious: how would you recommend that I sanitize the lid to my fermenter without cramming it into the actual bucket? I can't think of any other methods that would ensure contact to all of the nooks, crannies, and surfaces of the lid as effectively...
I put mine on a cookie sheet and pour some of the sanatizing solution over it until it's submerged. Cookie sheet works well for other long items like the beer thief, etc., also. Cheers,

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Old 09-19-2006, 10:13 PM   #30
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Quote:
Originally Posted by Walker-san
If you watch the episode, he might fall from grace in your eyes. He did in mine.

-walker
Well, he did tumble a bit, but he's still the man. Still, it makes you wonder, if he got something that we are in the know about that wrong, what else does he get wrong?
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Secondary: Blackberry Melomel
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Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

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