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Forum: All Grain & Partial Mash Brewing 09-02-2011, 05:40 AM
Replies: 29
Views: 1,123
Posted By HotbreakHotel
MattTim, I recently made an American wheat style...

MattTim, I recently made an American wheat style with 15% wheat berries and 8% corn grits. I did a cereal mash with 6-row to convert it, then added to the main mash.

I got a pronounced wheaty...
Forum: All Grain & Partial Mash Brewing 07-27-2011, 01:04 PM
Replies: 7
Views: 559
Posted By HotbreakHotel
Yes, I find it's ok to adjust 15 minutes into the...

Yes, I find it's ok to adjust 15 minutes into the mash. That's usually when I do it.

Some people dough in at 104*F (40C), adjust the mash pH, then raise the mash temp. This method will only...
Forum: Extract Brewing 07-24-2011, 01:49 PM
Replies: 8
Views: 1,922
Posted By HotbreakHotel
I usually use 2 x 14 oz packs of coconut for a 5...

I usually use 2 x 14 oz packs of coconut for a 5 gallon batch, but I think I could use more! Next time maybe I'll do 3 or 4 packs. I use the regular sweetened kind from the supermarket and it still...
Forum: General Techniques 05-13-2011, 09:37 PM
Replies: 30
Views: 1,633
Posted By HotbreakHotel
You said you usually make IPA's...do you dry hop?...

You said you usually make IPA's...do you dry hop? Dry hopping causes chill haze...
Forum: All Grain & Partial Mash Brewing 04-16-2011, 02:31 AM
Replies: 8
Views: 307
Posted By HotbreakHotel
Way to go with the chemistry stuff!! :rockin: ...

Way to go with the chemistry stuff!! :rockin:

Thanks for clarifying. I know water chemistry like I know electricity -- do this and that happens, but I don't always know why... so thanks for...
Forum: All Grain & Partial Mash Brewing 04-15-2011, 04:52 PM
Replies: 8
Views: 307
Posted By HotbreakHotel
You can either put CaCO3 in the mash directly or...

You can either put CaCO3 in the mash directly or dissolve it first in carbonated water. As I understand dissolving it first makes it more effective at raising pH. I don't know anything more about...
Forum: All Grain & Partial Mash Brewing 04-15-2011, 01:03 PM
Replies: 8
Views: 307
Posted By HotbreakHotel
I would add the planned amount of baking soda,...

I would add the planned amount of baking soda, based on the flavor you want. Then if your mash is still acidic you can add some CaC03. Here's my experience with CaCO3 -- you can't really add too...
Forum: Michigan HomeBrew Forum 04-10-2011, 11:47 PM
Replies: 10
Views: 760
Posted By HotbreakHotel
I've been thinking about one at my house. I need...

I've been thinking about one at my house. I need a few days to work out a date.
Forum: All Grain & Partial Mash Brewing 04-03-2011, 07:47 PM
Replies: 2
Views: 234
Posted By HotbreakHotel
You can get the samples tested by Ward Labs if...

You can get the samples tested by Ward Labs if you want. It's about $16 or so for a test.

www.wardlab.com
Forum: Brew Science 04-01-2011, 02:32 PM
Replies: 12
Views: 1,972
Posted By HotbreakHotel
My water at home has lots of calcium, but if I...

My water at home has lots of calcium, but if I had to build from distilled I could put in 1g/gal CaCl and get 72 calcium and 127 Cl. The Cl would be at my high limit but still acceptable to me for...
Forum: All Grain & Partial Mash Brewing 04-01-2011, 02:10 PM
Replies: 3
Views: 347
Posted By HotbreakHotel
IMO for this big malt bill the IBU's are good,...

IMO for this big malt bill the IBU's are good, but I'm a hophead! The FWH will be awesome -- I would just make some of it centennial. Also, adding a splitting the late hops with some good character...
Forum: Brew Science 04-01-2011, 12:21 AM
Replies: 12
Views: 1,972
Posted By HotbreakHotel
If it were me doing a Wee Heavy I would go for...

If it were me doing a Wee Heavy I would go for zero sulfate and 80-90 ppm chloride (but no higher than 125). Maybe 50 or so sodium too.

Of course you may want to vary to suit your tastes but if...
Forum: Brew Science 03-31-2011, 12:56 PM
Replies: 12
Views: 1,972
Posted By HotbreakHotel
My experience and opinion is also that for a...

My experience and opinion is also that for a malty beer keep sulfates very low but have a good level of chloride and maybe some sodium.

For me the opposite is true for hoppy beers -- I like high...
Forum: Fermentation & Yeast 03-31-2011, 12:43 PM
Replies: 6
Views: 581
Posted By HotbreakHotel
Rhino farts is an understatement I think. Lagers...

Rhino farts is an understatement I think. Lagers stink really really bad when they are in active fermentation!
Forum: Beginners Beer Brewing Forum 03-31-2011, 12:39 PM
Replies: 18
Views: 765
Posted By HotbreakHotel
If you transfer the beer to secondary first...

If you transfer the beer to secondary first without purging the secondary with CO2 you will certainly get oxygen. I'd seal up the primary and transport it there because there shouldn't be any oxygen...
Forum: All Grain & Partial Mash Brewing 03-23-2011, 04:25 AM
Replies: 11
Views: 1,515
Posted By HotbreakHotel
I don't get that from MO, but it's interesting to...

I don't get that from MO, but it's interesting to me...I once brewed an IPA with MO as the base malt and it seemed to come out pretty good, winning a gold medal in a local competition. One guy tried...
Forum: All Grain & Partial Mash Brewing 03-21-2011, 11:25 PM
Replies: 12
Views: 533
Posted By HotbreakHotel
13 pounds is about the absolute max I'll go in my...

13 pounds is about the absolute max I'll go in my 5 gallon.
Forum: Recipes/Ingredients 03-13-2011, 03:24 PM
Replies: 8
Views: 1,349
Posted By HotbreakHotel
Biscuit malt is the substitute. Both biscuit an...

Biscuit malt is the substitute. Both biscuit an victory are toasted malts. Some people actually toast their own 2-row to get a similar flavor. Franco-Belges makes one called kiln amber that has a...
Forum: Brew Science 03-11-2011, 07:06 PM
Replies: 17
Views: 991
Posted By HotbreakHotel
Your grain crush and an overly hard boil can...

Your grain crush and an overly hard boil can darken wort. Aside from the water concerns, when I want a beer to turn out very light colored I condition the malt before I crush it, and I boil fairly...
Forum: All Grain & Partial Mash Brewing 02-28-2011, 02:42 PM
Replies: 7
Views: 403
Posted By HotbreakHotel
Or, you can just replace the plastic with a new...

Or, you can just replace the plastic with a new one and demote it to a grain bucket or something. Any little scratch can harbor brett...they need to be pristeen. I had to replace mine a little...
Forum: Beginners Beer Brewing Forum 02-28-2011, 04:27 AM
Replies: 29
Views: 916
Posted By HotbreakHotel
I still worry!! But I worry less that I did on...

I still worry!! But I worry less that I did on the first few...and about different things...

I agree the best cure is to get more batches going!
Forum: Beginners Beer Brewing Forum 02-28-2011, 04:21 AM
Replies: 12
Views: 1,251
Posted By HotbreakHotel
If it fermented too warm maybe you got some hot...

If it fermented too warm maybe you got some hot alcohols/fusels? Those will cause the kind of headache that will completely ignore any pain reliever!

I made a Belgian strong, and I didn't want it...
Forum: Recipes/Ingredients 02-24-2011, 04:42 AM
Replies: 8
Views: 267
Posted By HotbreakHotel
Yes, in the boil, but I put it in at the end of...

Yes, in the boil, but I put it in at the end of the boil, like at 1 minute or knockout.
Forum: Lambic & Wild Brewing 02-23-2011, 12:48 AM
Replies: 11
Views: 750
Posted By HotbreakHotel
Thank you for the responses! Here is my...

Thank you for the responses!

Here is my grain bill and hopping, 60 minute boil.

4.25 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 39.46 %
4.25 lb Vienna Malt (3.5 SRM) Grain 39.46 %
0.75 lb...
Forum: Lambic & Wild Brewing 02-22-2011, 02:01 AM
Replies: 11
Views: 750
Posted By HotbreakHotel
Taking soooo long to get sour!

I've had a flanders red aging for about 8 months now. It tastes ok except it's not getting very sour!! Over the winter I've kept it pretty warm. It has a pellicle.

I'm thinking about boiling...
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