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CNYBrew.com (34 items)

May 09, 2008
22:23
Little help
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So I'm looking for a little help in identifying this thing and trying to figure out what to do with it. A good friend of mine was garage hitting the local garage sale circuit when he came across this. now from the looks of it, it's a wine distributor. It's from a bar in Hamilton and has 8 plastic taps on it. The spurs are all plastic, bit the hammers and other parts on the taps are metal.

As you can see, there is a refrigerator built into the bottom half. The taps go from the spur into a dip tube that runs through a bung. The bungs share a CO2 in that connects to a gas quick release valve (pretty bad ass to see quick release valves that small).
Each of the units has a mini Co2 regulator that seems to have the pressure regulated by a little turn thing on the bottom. There is a label on the front of both units that says "Premier Cru".
The bottom unit is built around a mini refrigerator, but this is not a home made project, it looks like the freezer in the unit is built much differently than I have seen before. I didn't get a picture, but it's built on it's side.

The door to the fridge has a glass from (double pane) and is totally sealed with refrigerator trim. The door itself seals tight and the fridge still works.

To be honest with you, the whole thing looks like it would work fine. I think the bungs need to be changed, but otherwise it's money. I am just deciding if it's something I can use for beer, or if it's wine only. The other thing I am wondering is if you leave wine on tap that is run with C02, does it go bad?
May 06, 2008
20:48
Maibock means May Bock
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Nick was out of town so I decided to do a solo batch of maibock using a Munich yeast I had been holding onto for a while. This was the same yeast I used on the Oktoberfest. It's a great yeast and I have the fridge space to do it so I figured 'why not?'.

Anyone not familiar with Maibock I recommend giving one a try. My favorite is the Smuttynose Maibock. It's such a unique flavor. It tastes like you are drinking unfermented wort that is carbonated. Sounds a little weird, but it was honestly the only way I could describe it.

With this beer, I was shooting for an OG of 1.069 to give me a 7%abv brew that would be a smooth drinker with a little kick. The plan is to break this out in the fall (yea I know, May-bock not October-bock) for our Oktoberfest party to go with the OF brew and some brots. Should be a good one.

Here is the recipe:

12lbs German Pilsner
2.25lbs Munich Malt (light)
1.25lbs Vienna Malt
1/2oz Target (60 min)
1oz Liberty (60 min)
Wyeast 2308 - Munich Lager

Process
35min protein rest at 122f (added 4.25 gallons at 133f)
15min Decoction (2 gallons)
45min Rest at 145f
Mashout - 1 3/4 gal boiling - hold at 160f for 10min
Sparge - added 2.2gal of water to mashtun at 168f as wort ran off
The early runnings were 17.5brix (1.070) and the the pre-boil gravity at was at 14 brix (1.055). This was better than the projected 1.051, but in the end, it the gravity was less than the desired 1.069 by showing up at 1.067. Not too bad. It is still plenty in style and should have all the taste I want. The total brew day took about 4 1/2 hrs and was a pretty relaxing brew session. I forget how much more manageable everything is with 5 gallons.
I just checked it tonight and the brew is plugging away in the fridge. I love Munich yeast. Its like a good lineman, it shows up every Sunday and just works. No problems or questions.
Cheers!
April 29, 2008
10:09
The Gelatin Experiment
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This is the tale of two ESB's. Last brew day we did a 20 gallon batch so both Nick and I had 10 gallons. Coming out of the primary, both were pretty cloudy and lacked any clarity. Having been down this path before, I decided to add gelatin. However, since I had two of the same brews, I figured I would make an experiment out of it!

The idea here was to see if this gelatin stuff really works. For those of you who don't know, there are many who recommend the addition of flavorless gelatin to the secondary or to the keg to allow the beer to clear up. The process is pretty simple, you get some of the flavorless gelatin comes in single use packages. Make up one pack per 5 gallons in a small amount of water (much like priming sugar), let it cool to room temp and add it to the secondary. I have even heard that you can add it to the keg as well (but I've never tried that).

Either way, I decided to give this a head to head and this is what I saw 10 days after the addition:

On the left is the vessel that I added the gelatin to, on the right is the one without. As you can see by the carboy on the left, a lot of the traub that is seen sticking to the bottle is not in the brew anymore and make it clear. One important aspect of this is balance. The gelatin is finings and can have an effect on the flavor of your brew (as it is pulling some of the proteins and what not from the brew). Using this amount has worked for me in the past and I was pleased with the results. The only question I was left with was "does that stuff really make the difference?" and I think this experiment is pretty conclusive.

There are other ways to get similar results like dropping the temp down to the 40's on the brew and giving it a lot of time (this is more safe for the brew to stay in the secondary for a longer time anyway). This is an alternative for anyone that is repulsed by gelatin and what it's made of. Not me though. I am a non-discriminative eater, all animals are fair game on my pallet.
April 24, 2008
15:39
Bottling Followup
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After all of my problems with bottling, I decided to take the advice from some of the folks who so kindly submitted advice. I also spent some time reading back up on brewing basics. Sometimes in the heat of brewing bigger and better, we forget to cover the basics. Well this week was a good review.
What went wrong? Well first off, I'm not real sure. There were several problems; over carbonation, aeration, metallic flavors and made my beer an intense experience.
What did I change? Well just about everything. I now siphon the brew from my secondary into a bottling bucket and add my priming sugar. From here, I sanitize my spoon and give it a light stir to get things mixed up properly. After this, I bottle using the bottling wand that came with my original kit. I rinse my bottles after I sanitize them and before I add brew to ensure that there are no residual films or smells from the sanitizing solution.

Once I am done bottling, I remove the wand and add a hose to the bottling bucket that runs into my keg. This is in hopes of preventing any potential oxidation that could occur in this stage of the brewing. When the bottling bucket is empty, I close the keg and cap my bottles. Done.

As far as my over carbonation, I have moved from the 3/4cup of priming sugar I used to 1/2 cup (unless Beer Smith tells me to use more or less). I also have been using Beer Smith to determine how much to add in times of having an odd amount. For example, I only had two gallons of Alt and needed to bottle condition that. So I added the amount that Beer Smith told me to and it's prefect!

I have to say, it looks as though I may have worked my way through my bottling woes...for now anyway.

Cheers!
April 22, 2008
15:53
Batch or Fly?
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A few nights back I had a great conversation with Ted to catch up on brewing. Ted was marveling at the massive new mashtun we were using and he had some practical questions about it. The one that stuck out to me was:

"Do you have something against batch sparging?"

While I have saught for the fly sparge that actually works, I have never stopped and asked myself if it's really worth all the effort. Perhaps I am totally focused on doing it just so I can say that I do it. Maybe it's the trickling water and the crazy hoisting of scaulding hot water that attracts me to the fly sparge like a moth to a flame, who knows.

All I know that it's time for me to take a step back and review the benefits and drawbacks of fly versus batch sparging. There is a great artile in BYO about this, but I would like to hear what you have to say, please make a vote on the survay (right side) and leave a comment. I'll do a follow up to sum up the stances.

Cheers!
April 17, 2008
8:56
What the blog?
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So here I am, two years and some change later, still writing on this brew blog. I constantly have to ask myself "why do this?" and after the last few weeks, I am reminded of the answer.

I started this blog in late 2005 after reading Blog! By David Kline (and a whole host of other authors) and wanting to understand what this whole "blogging" thing was all about. As I began to explore blogs, I was also really starting to enjoy homebrewing and was making some very good beer (extract). It suddenly dawned on me; what a perfect medium for a brew journal! A place where your readers can critique your methods, recipes and overall brewing. Because the author is accessible, the comments are conversation instead of static feedback and visitors can review the evolution and eventual conclusion of an issue. Brilliant!

In the processes of doing this, I have learned about many other bloggers out there, some of whom are the commenter's on this blog. I have exchanged beers with other bloggers and written about beers I have tried.

So why is this better than a BA forum? Well in short, it's community. While yes, you can get answers quickly in a forum, no one is following your body of work. No one can note long-term trends in your methods of why you brew how you brew. No one notices if you haven't posted in a long time (I noticed Grove had gone dark for a while and realized he's a Dad now). It's the quality and source of the feedback that makes the blogging community different.

I bring this up because this past weekend, things really came full circle for me in my original objective for this blog. I took a recipe for an ESB I had done previously and made adjustments that were suggested to me by Bad Ben, commenter and fellow blogger, to make a second iteration of my ESB. In the comments for this brew, I had some very good observations where Glibbidy and Kevin where they noted the process of running off my mash was potentially going to give me a hot aeration. This led me to revisit the question of hot aeration and decide to make a slight adjustment on my process to avoid this potentially problematic step. Simple and was made possible my blog.

Further, these past few weeks have allowed me to have my beer tasted internationally! Alan, Ted and Brad were all part of the first (and not last)beer blog off. This one was for the ages. The battle over the Mason Dixon line was had between yours truly and the fellas at Monday Night Brewery. While both Alan and Brad gave the edge to MNB, Ted gave me a glimmer of hope with a single win. The guys at MNB even made a video of the tasting:

The point of this post is to thank everyone that has made this blog work. It's been a pleasure getting comments and feedback. The exciting thing is that most of the comments have blogs themselves so I can in turn comment on what they do. I would also like to extend a big thank you to everyone that participated in the brew off, even the bane of my existence; MNB.

I hope you keep reading. Cheers!
April 14, 2008
7:56
Pushing the limits
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This was the first weekend brewing with the NEW 100qt mash tun. While there is still a lot of work to be done on this hoss, we figured we would give it a test drive the old fashioned way; put her to work. We decided the best way to do that was a 20gallon batch of Mother's ESB.

This time around, I took the advice of Bad Ben and made some changes to the recipe. I replaced the chocolate malt with biscuit and dialed down the hops by about 10IBUs. I also cut out the dry hopping. This is what the recipe wound up looking like:

Mother's ESB - Round 2
Brewer: Travis & Nick
Asst Brewer: Meatball
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.50 gal
Boil Size: 24.57 gal
Estimated OG: 1.049 SG
Estimated Color: 12.4 SRM
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
39.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 82.19 %
4.20 lb Caramel/Crystal Malt - 60L (60.0 SRM)Grain 8.85 %
3.25 lb Biscuit Malt (23.0 SRM) Grain 6.85 %
1.00 lb Rye Malt (4.7 SRM) Grain 2.11 %
2.00 oz Target [11.00 %] (60 min) Hops 18.0 IBU
1.50 oz Brewer's Gold [8.00 %] (60 min) Hops 9.8 IBU
0.50 oz Liberty [4.30 %] (60 min) Hops 1.8 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 3.5 IBU
0.25 oz Liberty [4.30 %] (15 min) Hops 0.4 IBU
1.00 oz Amarillo Gold [8.50 %] (1 min) Hops 0.3 IBU
1 Pkgs London Ale (Wyeast Labs #1028) [StaYeast-Ale

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 47.45 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 12 gal of water at 164.2 F 150.0 F
Batch Sp 1 - 10gal at 168f
Batch Sp 2 - 5gal at 168f
Target preboil OG was 1.043

First off - The Mash tun - No need for words, just take it in. That's 47lbs of grain in there.

Picture below is the run off. We were concerned with the potential of anything in the false bottom that might not have come out in rinsing so we ran everything through a screen. It worked out pretty well.

Vitals:

1st addition - 12gallons at 166f mash settled in at 154f for 75min - 19brix (1.077) runoff gravity
Sparge 1 - 10gallons at 168f the mash settled at 155f - 14brix (1.055) runoff gravity
Sparge 2 - 5 gallons at 172f mash settled at 156f - 11brix (1.043) runoff gravity
Total water - 26 gallons

Those are two 5 gallon pots, one with 5 and the other with 3. The brew kettle (15gal) had the rest in it. The big pot was where we added all the hops. In order to ensure that everything was distributed properly in the end, we poured the other two pots in to the big pot as space permitted.

In the end the new mash tun gave us just under 20gal of brew at 1.060 - 73% efficiency! Pretty good for a first run at this. All was not totally perfect with the process though. The pressure inside the tun pushed out on the walls and cause a little steam to leak out of the handle area. It's a lot of pressure on the cooler so we're going to have to consider putting something around it for stabilization.

Over all we were very pleased with the process and so far with the results. The new tun has a lot of potential and may allow us to brew more beer while brewing less frequently. Bryan was over for his second shot at homebrewing. It was a great success and due to the high price of DME, he is ready to make the dive into all-grain.

Cheers!
April 13, 2008
9:39
100qt Cooler - phase 1
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This time around, Nick wanted to do this "right" so we were going to do this in two phases so as to avoid some of the cobjobbery of the past. The plan here was simple; replace the plug that came with the cooler with a 1/2in ball lock valve and attach that to a PVC false bottom.

Fist off the logic behind PVC over copper. While to date, copper has been the primary false bottom for me, two major factors contributed to the move to PVC - price and workability. Copper has gotten pretty expensive in the last few months so I have been less inclined to use it than in the past. Also, the problems we have had with the soldiering have led me to think that I am not much of a plumber.

With PVC we will glue, cut and puncture with 1/2 of the effort and time of copper. Plus the PVC we got is rated at over 180f so it should hold up without a problem. So we're off:

First off was taking out the plug and putting in the ball valve. It turned out that the hole that was left from the plug was 3/4in instead of the 1/2in we planned on so we used a 3/4in pipe (2" in length) that was threaded on both sided to fill the hole.

We ended up using copper fittings that drew down the 3/4in to 1/2in for the ball valve and for the part that was going to connect to the PVC.

Sealing was obviously a big part of this and it's an imperfect science at best. The key to sealing is to keep an open mind. With this we had a gasket on the inside and one on the outside. It leaked so I removed the one on the inside and used some gasket making stuff and it is now sealed. To test it, I put 5 gallons of water in over night. About 1tbs of water leaked out over the 12 hrs so I figure that' "good enough for government".

Finally Nick built the PVC false bottom. The design is pretty self explanatory and he used a dermal tool to make the cuts for draining holes. All the parts are glued and the whole thing sits inside of the other PVC fitting that is connected to the copper. We are waiting on gluing that until we know that the whole thing is going to work properly.
April 08, 2008
13:34
Bottling and me; a hate, hate relationship
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Since I have started doing "stuff" with my beer that I brew, I have begun to notice the need to revisit one of the more basic aspect of brewing; bottling. For me it's a rather contentious relationship. When I got into brewing, it was to have beer on tap. Nothing more.

With my recent misadventures in actually drinking the beer that I was bottling, I have noticed a significant difference in the product I get out of the tap and what I get out of the bottle. At first, I realized I had problems with oxidation. That was easy enough to solve, but now I appear to have problems with carbonation and with a metallic off taste.

First off, the way that I bottle is I take the brew from out of the secondary and put it into the keg. I add my 3/4 cup dex at this point. Once it's all filled up, I put some CO2 pressure on the keg to make sure it's sealed and shake enough to mix the dex and the brew. After this I use a party tap with a filling wand to fill the bottles. Easy enough.

There are a few holes I was able to locate in my process that may have caused the problems I am having;

1) Too much dex- For my latest brew, I dialed it down to 1/2 cup
2) Not rinsing - I use one-step and supposedly you are supposed to be able to do everything in "one step", but this might not be true as I have been doing that and I have flavor problems
3) Party tap - There might be something between the party tap and the wand that is causing an off flavor. I think the way to test this would be to resort to the bottling bucket

I am open to suggestions on anything that might be causing me problems here. I am going to slowly address each of these issues and see where I stand. Hopefully it's nothing serious because the beer I have been kegging has been good. Technically the bottled beer should be no different.

While so far it appears that I am the "loser" in this battle, the guys at MNB were kind enough to share their credit card information on their video so that I can get some of the parts that I need to make my brewery complete; it's mighty big of those guys to do that.
April 05, 2008
12:49
What beer pairs with humble pie?
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As many of you know, I have been at war with the guys at Monday Night Brewery (or MNB as they are now officially called) and like all wars, it hasn't been pretty. I would like to begin by putting to rest the rumor that Bryan Adams is a member of Hezbollah. While his lyrics certainly raise the question of his commitment to the United States and it's war on terror, there is no physical evidence that links him to the leadership of Hezbollah.

I've come to this bit of a humble ending to my war with MNB due to the taste off we had. While MNB tried to butter us up with beer glasses and an awesome stout to go with the Swashchuckler IPA they sent us, I have to admit that without a doubt, (gulp) their beer was better.

Nick and I started off with the Swashchuckler and poured it into a pint glass. It poured a deep gold color with an off white head. IT started with two fingers of head and kept it's head for a good amount of time. I got a nice smell of pine and citrus on the nose, the pine sets in before the citrus, but it rounds out to a great aroma.

Once the head settled, it left a healthy amount of lacing in the glass. The taste was really dominated by the bittering hops bite. It finished clean and didn't linger, which was nice, but the hops were a dominant player in the mix.

Overall this was a great experience and if I were to make any recommendations, I would say to dial down the hops a little to let the malt profile stand out a little more.

With our Lagunitas clone there was a melon smell on the nose, a lighter color, more of a straw than a gold, and a white head. The problem came in the taste. There was a distinct metallic flavor that we picked up in the brew.

Bottling has been a loosing battle with me as of late, but I hope that this is not the case with all of the beers I sent out. In the end, the metallic flavor died down a little bit, but never enough to make the beer really appealing.

The Swashchuckler IPA took us hands down. I am now looking for recommendations on what beer pairs with crow for the main course and humble pie for desert. I am guessing that a nice Double IPA might wash down the crow and perhaps a barley wine for the humble pie?

Seriously though, they have a great start to a beer there, it could use a little fine tuning, but the malt profile was great (when I got into the beer a little more) and the nose it awesome. Congratulations from the Nick and I go out to the MNB crew. Cheers!
March 29, 2008
17:37
Rebuild on my kegerator
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Last week the brown mini fridge that cooled my kegerator finally died. This little warrior went through many years of college and then to my cold plate cooler, and finally was the engine to my kegerator. Now it's gone. God's speed little Buddy.

On to the future. My father had a mini fridge that he was willing to donate to the cause, so I decided to give this design another shot. After reading a few kegerator ideas on Adam's blog, I saw this idea where the fridge has the door removed and a fan inside it to circulate the air. After some measurements and a little planning, I decided this was the way to go moving forward.

In the process of taking apart the kegerator, I was able to explore some of the issues that I had had with it, like the fact that it only fit 2 kegs and the tap I hod could work 3 beers. In making room on the sidewall for the new dorm fridge, I was able to make some adjustments to make space for the 3rd keg.

Now three kegs fit into the kegerator. After a lot of time sealing and taping, I have the kegerator down to a steady 47f. I am not sure if the fridge is running constantly, but when I was testing it, it got down to 39f and was kicking on and off so I feel pretty good about the potential for this one.

Finally, because I did not have to mount the fridge on the top of the box, I was able to move the tap back and utilize one of the holes that the fridge used before. This will allow me to have a bar runner on there so that I'm not dripping into a bucket. I know what you're thinking, I decided to avoid the drip tray and go for the bar runner because of the price difference, I am getting a bar runner for $6 with shipping, a drip tray that is big enough for 3 taps is over $50. Plus standing beer stinks no matter what's holding it. IMHO anyway.

In other news, as I've been mentioning on Twitter, our 100qt cooler came in and it was WELL worth the $38 (with shipping) I paid. These things go for over $100 and this one was listed as "used", but it looks pretty new to me. The size difference is pretty staggering - Look at the other two mash tuns I was using next to it.
March 27, 2008
14:44
The CNYBrew Center For Kids Who Can't Brew Good And Wanna Learn To Do Other Stuff Good Too
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I present to you the "CNYBrew Center for Kids Who Can't Brew Good And Wanna Learn To Do Other Stuff Good Too". Who is invited to attend? The guys over at Monday Night Brewery cause we're about to take them to school!

It seems as though the boys at MNB want a brew off to settle once and for all who the really, really, really ridiculously good brewer is. We at CNYBrew accept the challenge and will be mailing a sample out to Brad, Ted and Alen. Between the three of them, we'll finally know how much better beer brewed in New York is than beer brewed in Georgia.
March 25, 2008
14:54
CNYBrew Undercover - Bryan Adams leader of Hezbollah?
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In this exclusive photo obtained by CNYBrew, it has been confirmed that Bryan Adams is an active member of Hezbollah. Pictured here with Hussan Nasrallah, Hezbollah head, Bryan Adams is clearly embracing the terrorist leader.

While little has been written of Adams connection to the terrorist organization, the evidence of his long standing relationship with Hezbollah is staggering.
As early as 1983 when Adams released "Cuts like a knife". In the same year, Hezbollah were responsible for a rash of bombings including the bombing of a US Embassy and attacks in Beirut. It became clear to CNYBrew that the song "Let him know" was a reference to Hezbollah letting Uncle Sam know they were going to destroy the US. This line in the song led CNYBrew to this shocking revelation:

"The news is out I guess you heard I shouldn't breathe a single word The bottom line is nothing's gonna stop you now You gotta let him know..."

Startling, I know. But there is more.

In 1992, the release of "Waking up the Neighbors" was eerily coupled with the Hezbollah attack on an Isaeli Embassy in Buenos Aires. The song in question is "Everything I do" which is an obvious pledge by Adams of his allegiance to Hezbollah:

"Don't tell me it's not worth tryin' for You can't tell me it's not worth dyin' for You know it's true Everything I do - I do it for you"

While there was no direct correlation between the influence of Bryan Adams anti-American rhetoric and Monday Night Brewery, CNYBrew continues to search for the connection. While CNYBrew has in the past thought that the MNB crew were a group of harmless Civil War Reenactment buddies, it's now apparent that this might be a much larger and more deep rooted militia fueled by the rantings of Bryan Adams...

More to come as information becomes available...
March 24, 2008
20:08
Big score on kegs!!!
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Tonight I hit a big score on kegs. After Bryan - who started brewing with us last weekend - indicated he was wanted to skip bottling all together and go right into kegging because with an easy conversion he could have his kegerator serving homebrew. Because of his need for kegs and my getting close to full occupancy on my current keg supply, I decided to get out and start hunting kegs a little more seriously that I usually do.

I placed a "wanted" ad up on Craigslist offering $10-$15 per keg for soda kegs. Initially I considered trying to trade beer for kegs, but quickly realized that that was not kosher with ATF so halted that. I got a response in the first few days with someone offering 10 to 15 kegs if I was interested. I told him I would take 10 and he asked for $120. Shown below is what I got.

I really lucked out because these kegs were in very good shape. They all still had remnants of soda in them, but for $12 a piece that's what you get.

Tonight I cracked them all open and freed them of the sweet carbonated monster of soda. I started by dumping and rinsing each of them out, sure to keep like caps with one another (some get bent and only create a good seal with the keg they were bent with). After talking with Nick and doing a little research, I decided to give bleach a chance. I used 1.5 cups of bleach per 2 gallons of water on four of the kegs. The other six kegs I used one gallon of one step

My hope is to get a better idea of which is going to work better in the future. However, already bleach and I did not get off to a good start as I think I got some on my good jeans.

Per Nick's suggestion, I pressurized all of them with the cleaning solution in there and I am going to shake them up once or twice a day for the next few days. In the meantime I am going to get some gaskets for the nipples, but not the large cap for the top as I don't think those matter as much. When I get to changing the gaskets, I am going to take all of them apart and clean them out thoroughly.

***UPDATE - After the messages from Trout I went home and dumped all the bleach filled kegs. They were fine and all the soda smells were gone so no harm no foul. The ones that I used one-step with did not work. They still stunk of soda so I made up some of the beer line cleaning solution that I got from Ed a while back and used that for the six kegs that had the One-Step. It worked like a champ! All smells were gone and they are airing out as we speak. It makes the beer line cleaning solution the most desirable solution because it's quick (don't soak it over night because it's capable of stripping chrome and stainless) it's meant for drinking and it's not all that corrosive to the hands or clothes. Win win in my book.

This made for a good night - The bad news is that I think my mini-fridge finally died. I talked to my father and he has an old dorm fridge at the house they are not using that he said I could have so I will be onto other project, but old brown fridge will me missed...
March 20, 2008
14:53
Oh yea, big grab!
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I just won this 100qt hoss on eBay for a steal at $38 with shipping. These things go for upwards of $100 new. This is going to allow us to brew up some BIG batches without the problems we have had in the past.

More to come on this little treasure...
March 18, 2008
12:28
Three Brew Weekend!
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This past weekend we brewed up three batches of brew. We also broke a new brewer into the hobby when by wife's cousin Bryan (Yes MNB, spelled like Bryan Adams, no need to get all giddy) joined us and brewed up an extract batch. When the day was all said and done, we had brewed up about 20 gallons of beer.

Nick and I brewed a 10.5 gallon of Belgian wit I named Ongenaet Wheat - after Belgian SU Basketball player Kristof Ongenaet. If you haven't seen the guy play, he's a warrior, total scrapper. Against Marquette he stole the ball and did a 1 on 4 coast to coast where he dunked and drew the foul. I couldn't find that highlight, but here is Arinze Onuaku breaking a backboard at the midnight madness game.

Ongenaet Wheat
Recipe Specifications
--------------------------
Batch Size: 10.50 gal
Boil Size: 13.12 gal
Estimated OG: 1.049 SG
Estimated Color: 5.1 SRM
Estimated IBU: 16.6 IBU
Brewhouse Efficiency: 59.00 %
Boil Time: 60 Minutes

Ingredients:
------------

12.00 lb Pale Malt (2 Row) Euro (3.0 SRM) Grain 51.72 %
8.25 lb White Wheat Malt (2.4 SRM) Grain 35.56 %
1.75 lb Munich Malt - 10L (10.0 SRM) Grain 7.54 %
1.20 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.17 %
1.00 oz Brewer's Gold [8.00 %] (60 min) Hops 14.0 IBU
0.50 oz Liberty [4.30 %] (25 min) Hops 2.6 IBU
1 Pkgs Belgian Strong Ale (Wyeast Labs #13Yeast-Ale

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 23.20 lb
----------------------------
Single Infusion, Light Body

75 min Mash In Add 7.25 gal of water at 161.4 F 150.0 F
10 min Mash Out Add 4.64 gal of water at 200.2 F 168.0 F
'Cuse may have been snubbed from the big dance, but this beer is going to help wash away the pain. We also used 2oz of sour orange peel, 1tsp of crushed coriander, and 2oz of grains of paradise. It weighed in at 1.044 making this a summer sensation.

The second recipe we brewed was a 5 gallon alt that we used the kolsch yeast in both for the cream ale and the kolsch. The recipe was based on the specs from Ray Daniels Designing Great Beers:

Alt-ternative Lifestyles
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.047 SG
Estimated Color: 13.4 SRM
Estimated IBU: 37.4 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------

6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 59.63 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 18.35 %
1.25 lb Caramel/Crystal Malt - 10L (10.0 SRGrain 11.47 %
1.00 lb Vienna Malt (3.5 SRM) Grain 9.17 %
0.15 lb Chocolate Malt (450.0 SRM) Grain 1.38 %
1.25 oz Brewer's Gold [8.00 %] (60 min) Hops 37.4 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [SYeast-Ale

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10.90 lb
----------------------------
Single Infusion, Light Body, Batch Sparge

60 min Mash In Add 3.41 gal of water at 159.1 F 148.0 F
This beer came in a little light for the specs, but I would say that a lot of that had to do with the new mash tun clogging. The OG should have been 1.047 and it wound up 1.041. I have since fixed the issue with the false bottom and moved back to the braid - old faithful - it always works!

Finally we brewed up Bryan's Guinness Stout Clone. I came up with the recipe based on Googling some clone recipes and trying to find out what worked. It turns out people on the Internet are morons (present company excluded). The recipe is way light and a little under hopped. Not a HUGE deal, just a little pissed that people (multiple) post up recipes that are so far off. Anyway, lesson learned and I am sticking with good ole Beer Smith from here on in:

6.6lbs Muttons light LME
1lb Flaked Barkey
.5lb Roasted Barley
.25lb Black Patent
1oz Northern Brewer (60min)
1oz Fuggles (3min)

Steeped grains for 1/2hr at 158f, added 1tsp of gypsum. We dumped in the extract, brought it to a boil and topped it off with water once it was cooled off to give him the proper quantity. The OG was about 1.049 with 33 IBU's.

Going forward, I would replace the light LME with dark, increase the BP from .25 to .5, and the roasted barley to .75. Right now he is light for the color (about 26SRM) and could use some more hopps. With that said, it should still be a good beer for his first time out.

Bryan came over Sunday morning prepared with venison sausage, baked beans and a cast iron pan (seen cooking in the picture) so we got to eat some breakfast and brew some beer. Not much else to say besides that...

Cheers!
March 14, 2008
12:05
Extra Mash Tun
» ‎ CNYBrew.com

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After brewing outside the capacity of our current mash tun, Nick and I have been looking for a way to build out. After surfing around for a 100+qt cooler, I was looking Craig's List and saw a five gallon water jug for $10. I couldn't resist.

I picked up this hoss with the intention of having it be the reservoir for our sparge, but last weekend, Nick mentioned that with a little work, we could make this guy duel porpoise - mash tun and sparge reserve.

First off, we had to remove the water spout that was on it already. For this model (and most others to my knowledge) it's just a matter of unscrewing the plastic nut on the back and it's off. Easy stuff.

After getting that off, I had widen the hole a little bit to fit the 3/4" ball valve (with threads)through. Don't go too big though, as you want to have as tight a fit as possible. With two gaskets and some silicone, I was able to seal things up (this is a process, but it's worth continuing to do until you get it right). I have a gasket on the outside and one on the inside. On the inside is a plastic nut from my bottling bucket - works great!

This false bottom was Nick's idea. It's a 1/2" piece of copper tube that has slits sawed into it with a small piece of stainless steal (feed grade from a cheap strainer) on the end. The copper tube is connected to a 1/2" spur via a piece of rubber tube (it was a lot of work to get it over that). All parts are held in place by screw clamps.

This false bottom (1/2" spur and nut) connects to the ball valve (3/4") through a brass 3/4" to 1/2" connection.

So in the end, we have a false bottom for a mash tun using odds and ends pieces I have lying all over. Having a keg system helps me to have a lot of odds and end parts so we were able to make something pretty basic for about $15.

To everyone out there worried about the expenses involved in going all-grain (Adam I am looking in your direction!), here is a way that is cheap - so much so that it will pay for itself in the first batch you do.

Cheers!

really simple BEER syndication » CNYBrew.com

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