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Forum: Equipment/Sanitation 03-11-2013, 11:21 PM
Replies: 1
Views: 807
Posted By bobbytuck
Convert chugger center inlet to inline?

Hello,

I recently received a chugger center inlet pump. Not what I wanted -- I wanted the inline version.

Is it possible to simply unscrew the stainless center inlet head and replace it with a...
Forum: All Grain & Partial Mash Brewing 03-12-2012, 06:32 PM
Replies: 21
Views: 4,396
Posted By bobbytuck
Do you mean by "bitter" your pH was too low --...

Do you mean by "bitter" your pH was too low -- i.e., acidic? Before I started making on-the-fly adjustments to my water I was finding that my pH was too high -- and the resulting beer out of the...
Forum: All Grain & Partial Mash Brewing 03-10-2012, 04:36 PM
Replies: 21
Views: 4,396
Posted By bobbytuck
I've not done an all night mash, but I have done...

I've not done an all night mash, but I have done extended six hour mashes. The resulting wort has been nicely fermentable but not overly so. Conversion happens quickly with most mashes, and I know...
Forum: All Grain & Partial Mash Brewing 03-10-2012, 04:19 PM
Replies: 21
Views: 4,396
Posted By bobbytuck
In fact -- to add my post above -- I've got a...

In fact -- to add my post above -- I've got a full eHERMS system -- and my initial goal was to fly-sparge and do the normal mashout. As most folks eventually notice, the mash out is largely...
Forum: All Grain & Partial Mash Brewing 03-10-2012, 02:37 PM
Replies: 21
Views: 4,396
Posted By bobbytuck
I've switched completely to no spare and...

I've switched completely to no spare and routinely do upwards of 2.7 to 3qt/lb mashes. It's easily the best beer I've ever brewed. My sense is that all the concerns about thick versus thin mashes are...
Forum: Bottling/Kegging 01-19-2012, 02:20 PM
Replies: 20
Views: 7,284
Posted By bobbytuck
Yes -- I solved it. The problem was patience --...

Yes -- I solved it. The problem was patience -- or lack thereof. Seriously. We hear that beer is "ready in two weeks." For some beers, that's true. For other's it's not. What I did -- and what I will...
Forum: All Grain & Partial Mash Brewing 11-24-2011, 02:29 AM
Replies: 8
Views: 733
Posted By bobbytuck
I highly recommend cherrywood at 10%. Nice and...

I highly recommend cherrywood at 10%. Nice and rich -- but not overpowering.

BTW -- See the thread on cloning Tumbler in the recipes section. Lots of good advice there for smoked beers.
Forum: All Grain & Partial Mash Brewing 11-23-2011, 02:53 PM
Replies: 29
Views: 3,425
Posted By bobbytuck
As a follow-up to my original post, I've tried...

As a follow-up to my original post, I've tried this no-sparge method with several beers now -- and I'm finally actually tasting one finished product (with one more to come in about two weeks).
...
Forum: All Grain & Partial Mash Brewing 11-19-2011, 02:12 PM
Replies: 14
Views: 1,578
Posted By bobbytuck
Try the no-sparge brewing method mentioned in...

Try the no-sparge brewing method mentioned in last month's BYO. I'd been fly-sparging for several years, but decided to do no-sparge (adding all water to the mash at once) and then draining the mash...
Forum: General Techniques 10-25-2011, 03:57 AM
Replies: 18
Views: 2,359
Posted By bobbytuck
The other approach -- one that I've had the best...

The other approach -- one that I've had the best success with -- is to forget the coffee altogether and used the Franco-Belges Kiln coffee malt. In small (5% or so) amounts, it adds a fantastic...
Forum: All Grain & Partial Mash Brewing 10-22-2011, 01:35 AM
Replies: 29
Views: 3,425
Posted By bobbytuck
Yep -- I found the same thing, Yooper. I'm using...

Yep -- I found the same thing, Yooper. I'm using Bru'n water, but it looks like 2oz of acidulated malt should bring the mash into the 5.3 pH range (measured at room temp) despite my 9.5 gallon mash...
Forum: All Grain & Partial Mash Brewing 10-21-2011, 09:07 PM
Replies: 13
Views: 1,023
Posted By bobbytuck
See the recent thread about cloning Tumbler (SN's...

See the recent thread about cloning Tumbler (SN's smoked brown) in the recipe section. There's a great discussion about what percentages work -- and what don't. Me, I've been using the cherrywood...
Forum: All Grain & Partial Mash Brewing 10-21-2011, 08:35 PM
Replies: 29
Views: 3,425
Posted By bobbytuck
November/December 2011.

November/December 2011.
Forum: All Grain & Partial Mash Brewing 10-21-2011, 06:38 PM
Replies: 29
Views: 3,425
Posted By bobbytuck
I hadn't considered the pH angle of a thinner...

I hadn't considered the pH angle of a thinner mash. I measure my pH with a meter at dough-in and then monitor it with samples every 10 minutes or so. I brew with Chicago/Lake Michigan water and and...
Forum: All Grain & Partial Mash Brewing 10-21-2011, 04:34 PM
Replies: 29
Views: 3,425
Posted By bobbytuck
No-Sparge article in current BYO magazine -- Thoughts?

There's a great article in the most recent BYO magazine about no-sparge brewing. I know this has been discussed to death here -- no-sparge, fly, batch, hybrid -- but a couple points in the article...
Forum: Brew Science 10-10-2011, 04:30 PM
Replies: 6
Views: 628
Posted By bobbytuck
I've found the same issue with Bru'n water, but I...

I've found the same issue with Bru'n water, but I don't mind because (a) it's usually off by the same amount each brew and (b) I have a pH meter. So long as the differential is relatively reliable...
Forum: All Grain & Partial Mash Brewing 10-05-2011, 10:37 PM
Replies: 22
Views: 2,196
Posted By bobbytuck
Update: In retrospect, this is not...

Update:

In retrospect, this is not especially shocking, but since I've skipped the slow temp rise to mash-out, shutting off re circulation from HLT to MLT to prepare for the sparge (thereby...
Forum: Fermentation & Yeast 10-04-2011, 06:10 PM
Replies: 20
Views: 1,199
Posted By bobbytuck
Or just pitch 2 packs of Safale 05 and be done...

Or just pitch 2 packs of Safale 05 and be done with it.
Forum: Brew Science 09-29-2011, 06:35 PM
Replies: 11
Views: 3,677
Posted By bobbytuck
I don't want to belabor the point -- there's...

I don't want to belabor the point -- there's already two other threads about carbonation going on this week alongside this one -- but it's another process point to consider when you're controlling pH...
Forum: Brew Science 09-29-2011, 02:57 PM
Replies: 3
Views: 1,623
Posted By bobbytuck
Yikes -- this is fantastic. I just posted a (very...

Yikes -- this is fantastic. I just posted a (very unscientific) question about carbonation/carbonic acid and "sour" flavor here:
...
Forum: Brew Science 09-29-2011, 01:50 PM
Replies: 12
Views: 4,596
Posted By bobbytuck
Carbonic acid on finished beer?

I realize this an older thread, but I've been wondering the same thing. For most of this season, I've been targeting a mash pH at room temp of 5.2 to 5.3. It dawned on me several weeks ago that...
Forum: Brew Science 09-19-2011, 11:53 AM
Replies: 16
Views: 1,231
Posted By bobbytuck
For what it's worth, I've gotten my pH solutions...

For what it's worth, I've gotten my pH solutions (4.0, 7.0, and storage) from Amazon. The price is about $12 each. (If you're an Amazon prime member, you can get them in less than 24 hours with free...
Forum: All Grain & Partial Mash Brewing 09-18-2011, 02:28 PM
Replies: 22
Views: 2,196
Posted By bobbytuck
I brewed an amber yesterday and did what...

I brewed an amber yesterday and did what Scottland suggested: shutting off recirc after the mash (90mins), cranking the HLT to 173F (for 170 at the MLT-in), and then immediately started fly-sparging...
Forum: Recipes/Ingredients 09-17-2011, 08:16 PM
Replies: 82
Views: 14,111
Posted By bobbytuck
Two packs Safale-05. 62F for two weeks, ramp to...

Two packs Safale-05. 62F for two weeks, ramp to 70F for one week. My standard ferm profile for 99% of all my beers.

Unless I'm making a Belgian or a hefe, I avoid all liquid yeasts. (Not worth the...
Forum: Recipes/Ingredients 09-16-2011, 04:56 PM
Replies: 11
Views: 1,829
Posted By bobbytuck
That looks like a winner to me. Let us know how...

That looks like a winner to me. Let us know how it turns out -- and especially if you use that particular profile.
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