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Search: Posts Made By: Hedo-Rick
Forum: Cider Forum 03-26-2014, 07:18 PM
Replies: 1,035
Views: 253,763
Posted By Hedo-Rick
I'm not. Like I said, I'm striking my water to...

I'm not. Like I said, I'm striking my water to 180F and putting the bottles in for 10 minutes. But what I'm wondering, would I have less problems starting everything at the same temp and bringing the...
Forum: Cider Forum 03-26-2014, 04:23 PM
Replies: 1,035
Views: 253,763
Posted By Hedo-Rick
I lost 18 bottles (5-6 bottles burst, the rest...

I lost 18 bottles (5-6 bottles burst, the rest were caps coming off) of cider yesterday during pasteurization! And what really sucks, this is the best tasting batch I have made.

This is not the...
Forum: Brew Science 03-15-2014, 05:11 PM
Replies: 386
Views: 45,420
Posted By Hedo-Rick
Anyone have a thought?

Anyone have a thought?
Forum: Brew Science 03-13-2014, 08:26 PM
Replies: 386
Views: 45,420
Posted By Hedo-Rick
When adding acidulated malt...

Say I using my brewing software to design my recipe and I'm using roughly 80% pale malt and 20% white wheat malt...I plan on making a blonde summer beer.

I take that and plug it in to the EZ water...
Forum: General Techniques 03-13-2014, 12:41 AM
Replies: 9
Views: 542
Posted By Hedo-Rick
Wow that is a lot of hops! I'm only using an...

Wow that is a lot of hops! I'm only using an ounce for my APA.

Roughly what temp was the water you used to make the slurry? Because I had originally read 160-170F, but Stpug quoted 70F from the...
Forum: General Techniques 03-12-2014, 08:02 PM
Replies: 9
Views: 542
Posted By Hedo-Rick
Anyone have experience using a hop slurry to dry hop?

I've come across a little bit of information about this process, but was wondering if anyone can share their first hand experience on the pros/cons of dry hopping using a hop slurry.

This is a...
Forum: Brew Science 03-07-2014, 06:00 PM
Replies: 6
Views: 246
Posted By Hedo-Rick
Thanks for the advice! I look forward to trying...

Thanks for the advice! I look forward to trying this again.

What is the significance of having the calcium at 50 ppm? Because I've come across the same number as well as 55-60 ppm related to...
Forum: Brew Science 03-07-2014, 02:10 AM
Replies: 6
Views: 246
Posted By Hedo-Rick
I definitely trust your opinion, because you're...

I definitely trust your opinion, because you're Yopper and you're the whip! And I did use 1 gram gypsum in the mash and 2.2 grams gypsum in the sparge water for the reported unsatisfactory...
Forum: Fermentation & Yeast 03-07-2014, 01:18 AM
Replies: 16
Views: 559
Posted By Hedo-Rick
It's a Ranco ETC 111000. Not sure what you mean...

It's a Ranco ETC 111000. Not sure what you mean by probe, but it comes pre-wired with a temperature probe. But I had to wire the rest of the controller myself. It was super easy. I found a youtube...
Forum: General Beer Discussion 03-07-2014, 01:03 AM
Replies: 29
Views: 942
Posted By Hedo-Rick
I brew a lot and buy a lot. Most of my travel is...

I brew a lot and buy a lot. Most of my travel is based on going other places and drinking beer other people make so I can learn and enjoy something new and interesting. I love to cook at home...I can...
Forum: Fermentation & Yeast 03-07-2014, 12:47 AM
Replies: 16
Views: 559
Posted By Hedo-Rick
Couldn't agree more! I have about $100 and some...

Couldn't agree more! I have about $100 and some elbow grease wrapped up in my fermentation chamber and couldn't be more pleased. I brew it, aerate it, pitch the yeast, set the temp and forget about...
Forum: Brew Science 03-06-2014, 09:38 PM
Replies: 6
Views: 246
Posted By Hedo-Rick
Seeking feedback for my Kolsch water adjustments

Made a Kolsch recently I wasn't too impressed with. I have been doing some research and wanted to get some feeback before I brew another.

I'm not looking to replicate Cologne's water or use RO...
Forum: General Techniques 02-28-2014, 05:22 PM
Replies: 7
Views: 421
Posted By Hedo-Rick
That's exactly what I was looking for! From...

That's exactly what I was looking for!

From what I have read there seems to be a lot of guess work in making starters from washed yeast. But this calculator, unlike some of the other ones I've...
Forum: General Techniques 02-28-2014, 03:26 AM
Replies: 7
Views: 421
Posted By Hedo-Rick
It is creamy white. It just looks dark in the...

It is creamy white. It just looks dark in the picture.
Forum: General Techniques 02-28-2014, 12:51 AM
Replies: 7
Views: 421
Posted By Hedo-Rick
Advice needed on making a yeast starter from washed yeast

I've read a lot of different things on this subject, and I just want to get some thoughts before I go ahead and brew my next batch.

I have 3 pint jars of washed WLP001 that is about 2 months...
Forum: Cider Forum 02-26-2014, 07:13 PM
Replies: 881
Views: 315,789
Posted By Hedo-Rick
CvilleKevin, Just an awesome thread! You...

CvilleKevin,

Just an awesome thread! You seriously need to write a book.

With that said, I'm very interested in understanding your cold crashing procedure better. Do you have a post in here...
Forum: Cider Forum 02-26-2014, 05:33 PM
Replies: 10
Views: 503
Posted By Hedo-Rick
Took a reading yesterday and it was down to...

Took a reading yesterday and it was down to 1.006. Definitely becoming more tart and losing that natural apple sweetness I so desperately wanted to hold on to. Damn you yeast! Even at 40*f that...
Forum: Cider Forum 02-23-2014, 08:53 PM
Replies: 10
Views: 503
Posted By Hedo-Rick
Took a reading this morning and am hovering right...

Took a reading this morning and am hovering right around 1.009-1.011. it's kind of hard to get an accurate reading with the sample still actively fermenting. The sample tastes very good though....
Forum: Cider Forum 02-21-2014, 09:07 PM
Replies: 10
Views: 503
Posted By Hedo-Rick
Pulled a sample today (2.5 days after pitching...

Pulled a sample today (2.5 days after pitching yeast) and am at 1.033. So it's moving along pretty quick. Super tasty though. Dropped the temp to 60*F in hopes of slowing it down a bit. Gonna pull...
Forum: Cider Forum 02-21-2014, 05:25 AM
Replies: 10
Views: 503
Posted By Hedo-Rick
You're right, I think it would be easier to let...

You're right, I think it would be easier to let it run dry and back sweeten. But I want to try keep the ABV around 6% and retain as much natural fructose as I can and only have to back sweeten 3-4...
Forum: Cider Forum 02-20-2014, 08:36 PM
Replies: 10
Views: 503
Posted By Hedo-Rick
Trying to get an idea how fast my cider will reach 1.010 before cold crashing

5.5 gallon cider
O.G. was 1.056
using Pasteur Champagne yeast
added 1.5 teaspoon nutrient
65*F controlled fermentation temperature

I usually just let my cider run dry, but this time I want to...
Forum: Beginners Beer Brewing Forum 11-19-2013, 09:06 PM
Replies: 25
Views: 813
Posted By Hedo-Rick
I use an extra Stainless steel 1/2" coupler I had...

I use an extra Stainless steel 1/2" coupler I had laying around.
Forum: Recipes/Ingredients 10-28-2013, 07:39 PM
Replies: 6
Views: 825
Posted By Hedo-Rick
I'll give it a shot and see what happens. ...

I'll give it a shot and see what happens.

Thanks, Pappers!
Forum: Recipes/Ingredients 10-27-2013, 08:20 PM
Replies: 6
Views: 825
Posted By Hedo-Rick
percentage of flaked wheat for better head retention?

Brewed a Kolsch using 100% pilsner malt, and while it was super tasty it didn't have good head retention. Going to give it another shot but want to add some flaked wheat for better head retention.
...
Forum: Wine Making Forum 10-16-2013, 12:41 AM
Replies: 2
Views: 277
Posted By Hedo-Rick
Not sure what choke cherry wine is, what kind of...

Not sure what choke cherry wine is, what kind of bottle (wine or champagne) it is in, but I wouldn't try to pasteurize them if they are already bursting. The added heat during pasteurizing will -...
Showing results 1 to 25 of 79

 
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