SDreher71

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Join Date:

09-30-2008

Last Activity:

09-17-2014 5:19 PM

    ABOUT ME

  • Cottleville, MO
  • flyfishing,playing guitar,reading
  • * Purchased brewing kit from St. Louis Wine and Beermaking on Friday, 26 September 2008

    * Brewed British brown ale on Saturday, 27 September 2008 and put in primary

    * Racked brown ale from primary to secondary Thursday, 2 October 2008. Leaves something to be desired.

    * Brewed Palace Bitter recipe from The Joy of Homebrewing, 3e Saturday, 17 October 2008. Now drinking it - not bad...

    * Brewed Holiday Cheer from [i] The Joy of Homebrewing, 3e[/i] mid November. Now drinking it - pretty good stuff.

    * Brewed an APA of my own design early December. Bottling it today (28 Dec 08).

    * Brewed a Belgian Wit on 26 Dec 2008, as a partial mash.
  • Gr8Cate's Witbier
  • Nothin'
  • Brown Bear Brown Ale
    Palace Bitter
    Holiday Cheer
    APA - still haven't thought of a name
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Mash temperature stabilization on 06-13-2010 at 07:38 PM
    Thanks everyone. About how long do you usually wait after mixing before your mash temperature
    settles?

  • Posted in thread: Mash temperature stabilization on 06-13-2010 at 04:23 PM
    Thanks, malkore. I'll have to make a note to preheat my (10 gal.) cooler next time, and maybe
    only heat strike water to mash+10. I've also been adding water to grain, rather than other way
    around.

  • Posted in thread: Mash temperature stabilization on 06-13-2010 at 03:24 PM
    So I am wondering about how long you all typically observe for mash temperature to stabilize
    after you mix strike water and grain? I'm on my fourth AG batch, and I've been following
    Papazian's suggest...

  • Posted in thread: Beer geyser on 02-06-2009 at 12:53 AM
    5 gallons, and OG was around 1.043. I did a partial mash with 3# of 2-row malt and a pound each
    of Munich and crystal 10L. I mashed at 149F for about 45 minutes. I used US Saaz for bittering
    (60 min) ...

  • Posted in thread: Beer geyser on 02-05-2009 at 10:11 PM
    So I brewed up an altbier last Sunday, and aside from dropping my strainer into the fermenting
    bucket, and having to strain the wort twice (it was good and aerated), all went fine. When it
    got down to...

  • Posted in thread: Recipes: Is this rocket science? on 01-11-2009 at 06:59 PM
    Also check out Designing Great Beers by Ray Daniels. He does a good job of explaining what
    different ingredients contribute to a recipe, and how to combine ingredients to achieve the
    basic characteris...

  • Added a new Photo on 12/28/2008

  • Posted in thread: First patial mash - protein rest on 12-27-2008 at 12:52 AM
    Thanks for the replies. I am pressing on...boiling now for another 40 minutes or so, and will
    add extract, orange peel and coriander for 10 minutes. I am sure it will be fine...

  • Posted in thread: First patial mash - protein rest on 12-26-2008 at 10:59 PM
    Because I was using the torrified wheat, it was recommended that I do a protein rest. Papazian
    puts this in his generic partial mash instructions as well, so I tried to do it. Based on the
    Palmer book...

  • Posted in thread: First patial mash - protein rest on 12-26-2008 at 10:27 PM
    So I decided to brew a Belgian witbier as a partial mash, with 2 lbs. each of pilsner and wheat
    malt, and a pound of torrified wheat. The guy at the LHBS, as well as my Joy of Homebrewing
    book, recomm...

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