Guate Brewing

[Curtis2010]

De nada, will PM bank info soon.

 

[rappyfreak]

Yep 20lb for me is good. Let us know the bank account #

 

[Curtis2010]

Yep 20lb for me is good. Let us know the bank account #

PMs sent.

Re amount lets go w $32 for now and sort out the details later. The account is a Q account, but Im not going to bother w diffs in exchange rate...just go with whatever the rate is that day.

 

[Curtis2010]

Grain shipped by AHS. UPS tracking number 1Z193A1R0346956704.

 

[Patzaquel]

So my hops have arrived! Q38 the pound from Quinfica, powdered this time, no whole flowers for a couple of months apparently, so I hope they swell enough to strain out. I had a trip to the airport to pick up a friend, which gave me just enough time to get some LME from DC too. Yeast I harvested from my last batch, washed and refrigerated, so I'm hoping it will be OK. I'll wait until Tuesday for the full moon as I will take all the help I can get! The thing I am really missing is a hygrometer, so I'll follow the recipe and hope for the best. At worst it will be a loss of Q100 of ingredients.

 

[pacayaforhops]

Don't sweat not having a hydrometer, it's been years since I've used mine, just run the LME as dark LME in this calculator and call it done:
www.powersbrewery.com/mastercalc/mastercalculator.html

I know how well my yeast will attenuate, so I run the estimated OG and my yeast's attenuative capabilities (1.006-1.008 FG for the more aggressive non-funky ones) and base my ABV on that. A more conservative estimate would be 1.010 with an OG of 1.054-1.056 with most english ale yeasts, 1.008-1.010 FG for american ales and just about the same for most lagers. Belgian yeasts and funky yeasts can bring it down to under 1.000 for the mid gravity brews, though 1.002-1.004 is more common.

 

[Patzaquel]

Thanks very much for your input, this is an exciting time I'm relieved about the hydrometer. The calculator looks very interesting, I remember using similar programs (in MS-DOS) about 20 years ago to calculate predicted molecular weights of polymers. I found one here too, where I can switch to metric http://www.brewersfriend.com/homebrew/recipe/calculator/ as I just can't get my head around Imperial, especially US Imperial!

Another question which I hope won't sound too stupid. My biggest pot is about 8 litres. I have been making 11.5 litre (20 English pint) batches up until now, using premixed wort syrup from a kit. My fermentation bucket is the standard 18.9 litre (5 US gal) type. Will I get away with say a 6 litre boil of LME/panela/hops diluting it to lets say 15 litres with water, or should I just bite the bullet and get myself a 15 litre stainless steel pot (or what passes for it ) and make a bigger mash?

 

[pacayaforhops]

Another question... Will I get away with say a 6 litre boil of LME/panela/hops diluting it to lets say 15 litres with water, or should I just bite the bullet and get myself a 15 litre stainless steel pot (or what passes for it ) and make a bigger mash?

Ideally you will want to get a 20L pot so you can do a full boil, but yes you can do a small boil and then water it down, I'd recommend not adding the LME until the end of the boil and running the calculator assuming the full volume, that way you'll get close to the calculated IBU's and have less kettle caramelization and more hops utilization with less dissolved sugar taking up the hops' space.

None of my 5 gal batches have ever been a full boil batch (I have a single 15L enameled stock pot), but they still come out good; don't take my word for it though, hopefully you'll get to judge that at our meet.

 

[pacayaforhops]

I've had good luck with the calculator I posted, but I ran my numbers on the one you posted and it's quite a bit more accurate (though a bit more laborious to fill out); stick to it, I'll be using it whenever I need a more defined character in my beer.

 

[Curtis2010]

Grain shipped by AHS. UPS tracking number 1Z193A1R0346956704.

Delivered 08/15 to Miami. Will check with Transcargo on expected arrival date and cost.

 

[Curtis2010]

Re brewing software, BrewSmith is awesome. I think you can download a trial version to check it out. I have the full Windows version and recently downloaded the Android version to my tablet..it still needs some work, but has a lot of capability too.

 

[Curtis2010]

Grain shipped by AHS. UPS tracking number 1Z193A1R0346956704.

Confirmation of reciept email received from TransCargo today. Package should be on its way to Guate soon.

 

[hopbrad]

Update of my 2.5 gallon test run with the DC LME. its been fermenting for 16 days. i kept it around 60-65 degrees in my cooler. its been a pretty slow fermentation. I let it come up to room temp last night. some more krausen formed. so i guess its still chuggin along. I figure 4-5 more days then bottle.
I will update after I crack my first bottle

 

[pacayaforhops]

Good to know, keep us posted.

 

[Patzaquel]

So with the power off all day, and a full moon, it seemed like an ideal brew day. I formulated an ESB using DC LME and panela. The only slight worry was the yeast which I harvested from my last batch. I did everything as sanitised as I could, but when I made up the starter I kid of expected a bit more foaming. Anyhow I pitched the yeast about 1pm at 22C, and by 3pm I already was getting plenty of activity. I guess the yeast was OK after all. From what I understand such a short lag time is not necessarily a bad thing, although rather surprising.

Recipe was:
1 Kg DC LME
650g panela
35g Quinfica powdered hops @ 10 mins
30g Quinfica powdered hops @ 50 mins

Batch size 10 litres

Calculated OG 1.054, Target FG 1.015, ABV 5.12%

Yeast was probably muntons, which is not really a highly regarded yeast, but seems to be doing the job.

I guess it should be ready to sample in about a month, just in time for my birthday

 

[Curtis2010]

So with the power off all day, and a full moon, it seemed like an ideal brew day. I formulated an ESB using DC LME and panela. The only slight worry was the yeast which I harvested from my last batch. I did everything as sanitised as I could, but when I made up the starter I kid of expected a bit more foaming. Anyhow I pitched the yeast about 1pm at 22C, and by 3pm I already was getting plenty of activity. I guess the yeast was OK after all. From what I understand such a short lag time is not necessarily a bad thing, although rather surprising.

Recipe was:
1 Kg DC LME
650g panela
35g Quinfica powdered hops @ 10 mins
30g Quinfica powdered hops @ 50 mins

Batch size 10 litres

Calculated OG 1.054, Target FG 1.015, ABV 5.12%

Yeast was probably muntons, which is not really a highly regarded yeast, but seems to be doing the job.

I guess it should be ready to sample in about a month, just in time for my birthday

Cool, all regionally available ingredients!

 

[rappyfreak]

Cheers guys! In orlando, will deposit your money when I get back in 10 days.

 

[rappyfreak]

Very good one I tried

 

[rappyfreak]

And spamming! Lol

 

[nsaubes]

Hi guys, lets do the meeting as it was planned first in Cheers Z10, as my restaurant won't be open at that time.. It will be for the next meeting!

 

[nsaubes]

Curtis: any news from the transcargo package?

 

[Curtis2010]

Curtis: any news from the transcargo package?

No notification but I will check w them on Monday.

 

[pacayaforhops]

Ok guys, the day's drawing near, how 'bout a head count so I know how many I need to bottle. Also, is after 7:00 PM good for everyone who's attending?

 

[Patzaquel]

Right now, the prospects are looking good that I'll be there, although I need a couple more days to be sure. It will be my first time out in the city at night (I've only been here 4 years )

So from what I have seen and read, Cheers is on the Oakland Mall end of 13a Calle, right? I'm thinking to stay at Quetzalroo, about 5 blocks away, if I've got the location right.

I'll be coming in on the chicken bus from San Pedro, which I think ends up in Zone 8. Do you know if it's an easy journey from the bus terminal to Z10, is it another bus or a taxi. My apologies for the rookie tourist questions

 

[Curtis2010]

Cheers is on 13th just before Reforma and across from Hotel Las Torres. If you are looking for a place to stay close by then Las Torres is right across the street, in aint the Hilton, but at $35 a night way cheaper than anything else in Z10.

 

[Curtis2010]

Curtis: any news from the transcargo package?

Emailed them today. Will post response when I get it.

 

[pacayaforhops]

So from what I have seen and read, Cheers is on the Oakland Mall end of 13a Calle, right? I'm thinking to stay at Quetzalroo, about 5 blocks away, if I've got the location right.

I'll be coming in on the chicken bus from San Pedro, which I think ends up in Zone 8. Do you know if it's an easy journey from the bus terminal to Z10, is it another bus or a taxi. My apologies for the rookie tourist questions

It's actually on the other side of 13 calle, towards la reforma, but I wouldn't mind picking you up if you'd like me to, it's not that far to the closest parking lot to cheers.

You might want to take a bus from la terminal to 6a ave and then take another one there to quetzalroo, between 7a & 8a calle, out to cheers from there you'd need to go 4 blocks to 13 calle and walk 5 blocks almost all the way down to la reforma; or I can pick you up @ quetzalroo... let me know.

 

[hopbrad]

sampled my first bottle this evening and it aint bad at all. a little bitter and harsh but its only been 1 week in the bottle. so i am definitely happy with the results so far.
2-3 more weeks and it should be nice.
i had a friend come down with 3 lbs of hops (magnum, cascade and falconers flight 7 C's) so my next batches i can bitter with magnum for a smoother bitterness and get some nice citrus hop flavor and aroma with the cascade and 7C's.
i might up the table sugar a little too in order to lighten the color up. or maybe some honey.
attached is a pic.

Update of my 2.5 gallon test run with the DC LME. its been fermenting for 16 days. i kept it around 60-65 degrees in my cooler. its been a pretty slow fermentation. I let it come up to room temp last night. some more krausen formed. so i guess its still chuggin along. I figure 4-5 more days then bottle.
I will update after I crack my first bottle

 

[pacayaforhops]

sampled my first bottle this evening and it aint bad at all. a little bitter and harsh but its only been 1 week in the bottle. so i am definitely happy with the results so far.
2-3 more weeks and it should be nice.
i had a friend come down with 3 lbs of hops (magnum, cascade and falconers flight 7 C's) so my next batches i can bitter with magnum for a smoother bitterness and get some nice citrus hop flavor and aroma with the cascade and 7C's.
i might up the table sugar a little too in order to lighten the color up. or maybe some honey.
attached is a pic.

The harsh bitterness probably comes from low OG and lack of aging, low OG means lower residual sweetness to balance the bitterness, might want to bump the OG to 1.060 for next time, with a smaller first hops addition and make it 5 additions so you can space the bitterness a bit more, or add calcium (preferably in chloride form).

I've used up to 2 pounds light brown sugar when using DC LME, it's thinned the beer down considerably and lightened the color a little, from roughly 14 down to 11 SRM according to the calculator I usually use. I primarily do this when making bitters in the 1.045-1.050 OG range, so for an IPA it's probably not going to lighten it much unless it's lower gravity.

Using a whole tub o'LME, and 2 pounds table sugar should give you roughly 13 SRM in a 5 gallon batch, smack dab in the middle of IPA color range and the start of brown ale color range.

 

[hopbrad]

agreed, i attributed most of the harshness to the bittering hops combined with only 1 week in the bottle. i was happy with the way the malt tasted tho. in a few weeks it should mellow into a solid Amber.

i plan on doing a 5g batch this weekend, upping the hops and sugar to go for an IPA.
Do you think there is much difference between color and flavor using plain white table sugar vs brown sugar?

my hop schedule this weekend will be:
1/2 oz magnum - 60 min
1 oz FF - 15 min
1 oz cascade - 10 min
1 oz FF - 5
1 oz cascade - flame out