Zymurgy : Messages : 3556-3585 of 3980

Most Expensive Beer in the World - Antarctic Nail Ale
On November 3 at the Sea Shepherds auction in Fremantle, the number one
bottle (of 30) of Antarctic Nail Ale was sold for $800. The unique beer
which was brewed with ice brought back from the Antarctica from the Sea
Shepherds last campaign. The Sea Shepherd will soon leave on their
seventh campaign to stop Japanese killing whales in the Antarctic
sanctuary. All proceeds from Antarctic Nail Ale go to the Sea Shepherd.

Antarctic Nail Ale Video, Label and more information
   <http://www.beerinfo.com/index.php/pages/AntarcticNailAle.html>
Cheers,
The Scoggins Family


[Non-text portions of this message have been removed]

Reply | Messages in this Topic (1)

#3558

From: t2000kwt
Date: Fri Nov 26, 2010 2:28 am
Subject: What's brewing, bottled, or on tap?

t2000kwt

Just wondered if anyone was brewing anything or just recently bottled or kegged
a beer?

I recently kegged one made months ago. It is a pumpkin beer. I've decided that
pumpkin is better in pie than a beer, but it's drinkable. Just not my favorite
kind of beer.

I'm more attracted to a Russian imperial stout if I want a dark beer,  or an APA
or Belgian White for a lighter beer.

I have an ingredients kit my brother in law gave me so I'll soon be making an
extract with grains beer for a change instead of all grain. I'll probably add a
little extra crushed coriander seed to give it more of that "orangey" aroma. I
bought a pound of coriander seed for not much more than an ounce or so sells for
in homebrew shops by just going to a large grocery store that has an
international foods section and found it in the section for grocery items from
India.

Donald

#3559

From: "Dave Witt" <hammr5000@...>
Date: Fri Nov 26, 2010 3:15 am
Subject: RE: What's brewing, bottled, or on tap?

davewsaaz42

Well,



Nothing is currently on schedule to brew, but I happen to have on tap,



IIPA

Maibock

SamAdams clone

CAP

Ballantine XXX Ale clone



Conditioning in kegs:



Robust porter

APA



I'll probably brew a batch this weekend just because I have time.  Probably
a Dunkelweizen.  I have a pack of Danstar Munich I need to use.



Dave W.



   _____

From: Zymurgy@yahoogroups.com [mailto:Zymurgy@yahoogroups.com] On Behalf Of
t2000kwt
Sent: Thursday, November 25, 2010 8:28 PM
To: Zymurgy@yahoogroups.com
Subject: [Zymurgy] What's brewing, bottled, or on tap?





Just wondered if anyone was brewing anything or just recently bottled or
kegged a beer?

I recently kegged one made months ago. It is a pumpkin beer. I've decided
that pumpkin is better in pie than a beer, but it's drinkable. Just not my
favorite kind of beer.

I'm more attracted to a Russian imperial stout if I want a dark beer, or an
APA or Belgian White for a lighter beer.

I have an ingredients kit my brother in law gave me so I'll soon be making
an extract with grains beer for a change instead of all grain. I'll probably
add a little extra crushed coriander seed to give it more of that "orangey"
aroma. I bought a pound of coriander seed for not much more than an ounce or
so sells for in homebrew shops by just going to a large grocery store that
has an international foods section and found it in the section for grocery
items from India.

Donald





[Non-text portions of this message have been removed]

#3560

From: "Tom" <thil@...>
Date: Fri Nov 26, 2010 3:51 am
Subject: Re: What's brewing, bottled, or on tap?

tepe1

I'm planning on making a 10 gal batch of Bass Ale all grain this weekend.

Tom

           Home of the
MOON RIVER BREWERY
                  and
DELANCO VINEYARDS
   ----- Original Message -----
   From: t2000kwt
   To: Zymurgy@yahoogroups.com
   Sent: Thursday, November 25, 2010 9:28 PM
   Subject: [Zymurgy] What's brewing, bottled, or on tap?


   Just wondered if anyone was brewing anything or just recently bottled or
kegged a beer?

   I recently kegged one made months ago. It is a pumpkin beer. I've decided that
pumpkin is better in pie than a beer, but it's drinkable. Just not my favorite
kind of beer.

   I'm more attracted to a Russian imperial stout if I want a dark beer,  or an
APA or Belgian White for a lighter beer.

   I have an ingredients kit my brother in law gave me so I'll soon be making an
extract with grains beer for a change instead of all grain. I'll probably add a
little extra crushed coriander seed to give it more of that "orangey" aroma. I
bought a pound of coriander seed for not much more than an ounce or so sells for
in homebrew shops by just going to a large grocery store that has an
international foods section and found it in the section for grocery items from
India.

   Donald



   ------------------------------------

   Please also visit our other Yahoo Groups:

   http://groups.yahoo.com/group/Fermented_Foods/ discussions about sauerkraut,
pepperoncini peppers, kim chi, lot of other fermented foods. Just launched this
group!

   http://groups.yahoo.com/group/BrewingEquipment EXCLUSIVELY about brewing
equipment

   http://groups.yahoo.com/group/Grow-Hops about growing your own hops


   Yahoo! Groups Links





[Non-text portions of this message have been removed]

#3561

From: "Doug Rooney" <drooney57@...>
Date: Fri Nov 26, 2010 6:42 am
Subject: RE: What's brewing, bottled, or on tap?

drooney57

I have a SN Torpedo clone 2 weeks in the secondary, will probably bottle
next week-end, and I just bought grain for a Munich Ale, 100% German Munich
grain.

I have made it before and it is real good, this time I plan on bumping the
IBUs up a bit, normally about 50, I am shooting for about 90 this time J

Cheers

~Dr.Doug





From: Zymurgy@yahoogroups.com [mailto:Zymurgy@yahoogroups.com] On Behalf Of
t2000kwt
Sent: Thursday, November 25, 2010 6:28 PM
To: Zymurgy@yahoogroups.com
Subject: [Zymurgy] What's brewing, bottled, or on tap?





Just wondered if anyone was brewing anything or just recently bottled or
kegged a beer?

I recently kegged one made months ago. It is a pumpkin beer. I've decided
that pumpkin is better in pie than a beer, but it's drinkable. Just not my
favorite kind of beer.

I'm more attracted to a Russian imperial stout if I want a dark beer, or an
APA or Belgian White for a lighter beer.

I have an ingredients kit my brother in law gave me so I'll soon be making
an extract with grains beer for a change instead of all grain. I'll probably
add a little extra crushed coriander seed to give it more of that "orangey"
aroma. I bought a pound of coriander seed for not much more than an ounce or
so sells for in homebrew shops by just going to a large grocery store that
has an international foods section and found it in the section for grocery
items from India.

Donald





[Non-text portions of this message have been removed]

#3562

From: "Michael D. Noah" <michael.noah@...>
Date: Fri Nov 26, 2010 10:14 am
Subject: RE: What's brewing, bottled, or on tap?

namakooh3

I've got 10 gallons of a N. German altbier bubbling away in the fermenter,
and another 5 gallons still on tap, along with a cornie of Koelsch and an
Imperial American Brown (Janet's Brown).



Compai!!

Michael







From: Zymurgy@yahoogroups.com [mailto:Zymurgy@yahoogroups.com] On Behalf Of
t2000kwt
Sent: Friday, November 26, 2010 11:28 AM
To: Zymurgy@yahoogroups.com
Subject: [Zymurgy] What's brewing, bottled, or on tap?





Just wondered if anyone was brewing anything or just recently bottled or
kegged a beer?

I recently kegged one made months ago. It is a pumpkin beer. I've decided
that pumpkin is better in pie than a beer, but it's drinkable. Just not my
favorite kind of beer.

I'm more attracted to a Russian imperial stout if I want a dark beer, or an
APA or Belgian White for a lighter beer.

I have an ingredients kit my brother in law gave me so I'll soon be making
an extract with grains beer for a change instead of all grain. I'll probably
add a little extra crushed coriander seed to give it more of that "orangey"
aroma. I bought a pound of coriander seed for not much more than an ounce or
so sells for in homebrew shops by just going to a large grocery store that
has an international foods section and found it in the section for grocery
items from India.

Donald





[Non-text portions of this message have been removed]

#3563

From: "Bob" <Brewing@...>
Date: Fri Nov 26, 2010 3:15 pm
Subject: Re: What's brewing, bottled, or on tap?

bob7982

I agree about the Pumpkin. A good Pumpkin beer is only a myth.

Today is Black Friday and I've been preparing to brew 10 gallons of my
Black Friday Honey Baltic Porter.  That stuff is sooo good.  I still
have 5+ gals from last Black Friday that I've been hording.  I have my
massive starter ready and I'll start brewing later this morning.  I'm
going to to try to get my homemade conical done first.  I need to clean
it, mount it, and find a very small, 3/4-inch, drilled stopper for the
airlock.  All of which I think I can get done in a couple hours.  Well
the stopper may be a challenge.

I also have 10 gallons of Robust Porter in carboys that'll need to be
kegged next weekend along with some wine that needs to be finished.  As
for beer ready to drink I have 9 different beers on or available to tap
but most are nearing the end of their keg life.

Anyhow now to figure out how I'm going to mount a 15-gal+ conical into a
small, about 10cf, refrigerator.  So I hope you all don't mind that I
use this thread as a sounding board of sorts.

The fridge I'm using has a broken freezer door on  the inside that can't
be replaced so it becomes the ideal temperature controlled conical
fermenter container.  I've already cut down by 3 inches an old bathroom
sink cabinet and put the fridge on top of it.  This way I'll have
gravity flow from the conical.  I have pumps on my brew system to put
the wort in the conical.  With all of the shelves and such out of the
fridge the conical fits with a couple inches to spare on the sides and
plenty of room on the top and bottom.  I think what I'll probably do is
use plywood cut to the size of a shelve and cut a hole in it for the
conical to rest.  This way I can slide the mount broad and conical in,
or out for cleaning, all at once.

The only thing I won't be able to do today is to get a way to get the
thermal probe into wort inside the sealed conical.  I'll just have to
order a SS thermowell and add it to the conical later.  I can get a
2.5-inch 1/2-inch thread thermowell for under $15 delivered easy enough.

Any thoughts?

Bob O.

#3564

From: "Doug Rooney" <drooney57@...>
Date: Fri Nov 26, 2010 5:55 pm
Subject: RE: Re: What's brewing, bottled, or on tap?

drooney57

I didn�t chime in later, but now I will as I have to disagree, I made an all
grain pumpkin ale using real pumpkin and real spices and everyone that drank
it loved it.

~Dr.Doug



From: Zymurgy@yahoogroups.com [mailto:Zymurgy@yahoogroups.com] On Behalf Of
Bob
Sent: Friday, November 26, 2010 7:16 AM
To: Zymurgy@yahoogroups.com
Subject: [Zymurgy] Re: What's brewing, bottled, or on tap?





I agree about the Pumpkin. A good Pumpkin beer is only a myth.

Today is Black Friday and I've been preparing to brew 10 gallons of my
Black Friday Honey Baltic Porter. That stuff is sooo good. I still
have 5+ gals from last Black Friday that I've been hording. I have my
massive starter ready and I'll start brewing later this morning. I'm
going to to try to get my homemade conical done first. I need to clean
it, mount it, and find a very small, 3/4-inch, drilled stopper for the
airlock. All of which I think I can get done in a couple hours. Well
the stopper may be a challenge.

I also have 10 gallons of Robust Porter in carboys that'll need to be
kegged next weekend along with some wine that needs to be finished. As
for beer ready to drink I have 9 different beers on or available to tap
but most are nearing the end of their keg life.

Anyhow now to figure out how I'm going to mount a 15-gal+ conical into a
small, about 10cf, refrigerator. So I hope you all don't mind that I
use this thread as a sounding board of sorts.

The fridge I'm using has a broken freezer door on the inside that can't
be replaced so it becomes the ideal temperature controlled conical
fermenter container. I've already cut down by 3 inches an old bathroom
sink cabinet and put the fridge on top of it. This way I'll have
gravity flow from the conical. I have pumps on my brew system to put
the wort in the conical. With all of the shelves and such out of the
fridge the conical fits with a couple inches to spare on the sides and
plenty of room on the top and bottom. I think what I'll probably do is
use plywood cut to the size of a shelve and cut a hole in it for the
conical to rest. This way I can slide the mount broad and conical in,
or out for cleaning, all at once.

The only thing I won't be able to do today is to get a way to get the
thermal probe into wort inside the sealed conical. I'll just have to
order a SS thermowell and add it to the conical later. I can get a
2.5-inch 1/2-inch thread thermowell for under $15 delivered easy enough.

Any thoughts?

Bob O.





[Non-text portions of this message have been removed]

#3565

From: "Bob" <Brewing@...>
Date: Fri Nov 26, 2010 7:27 pm
Subject: Re: What's brewing, bottled, or on tap?

bob7982

Hmmm...since I wasn't fortunate enough to be among the lucky few I have
to put this in the same category as UFO sightings.  A lot of people say
they've seen one but nobody has physical hard evidence.  Now if you were
to send me a couple bottles of this allegedly good pumpkin ale I would
be a lot more inclined to believe that such a thing exists.   [;)]

Major set back on the conical fermenter.  While the refrigerator is wide
enough to fit the conical it isn't deep enough.  Now that's really
disappointing.  Oh well on with the brewing.

Bob O.




[Non-text portions of this message have been removed]

#3566

From: "W.A. Miller" <wamille@...>
Date: Fri Nov 26, 2010 3:10 am
Subject: Re: What's brewing, bottled, or on tap?

wamille

Donald,

I have a Coconut Porter in the secondary.  It was supposed to be a Coconut
Stout, but I apparently didn't add enough roasted grains to give it that roasty
character.  So it's now a Coconut Porter as it's a bit sweeter tasting.

Prior to adding to the secondary, I boiled 100% dried coconut in a big straining
bag to kill any "bugs".  I also decided to add some honey, molasses, cinnamon,
and cayenne pepper because I'm impulsive.  I'm curious how this brew is going
to taste.

I also have a hoppy Red Ale and Imperial IPA in primary fermentors - both are
Green Flash clones.

Cheers from Seoul, South Korea!!!

Bill

--- On Fri, 11/26/10, t2000kwt <no_reply@yahoogroups.com> wrote:

From: t2000kwt <no_reply@yahoogroups.com>
Subject: [Zymurgy] What's brewing, bottled, or on tap?
To: Zymurgy@yahoogroups.com
Date: Friday, November 26, 2010, 11:28 AM







 









       Just wondered if anyone was brewing anything or just recently bottled or
kegged a beer?



I recently kegged one made months ago. It is a pumpkin beer. I've decided that
pumpkin is better in pie than a beer, but it's drinkable. Just not my favorite
kind of beer.



I'm more attracted to a Russian imperial stout if I want a dark beer,  or an APA
or Belgian White for a lighter beer.



I have an ingredients kit my brother in law gave me so I'll soon be making an
extract with grains beer for a change instead of all grain. I'll probably add a
little extra crushed coriander seed to give it more of that "orangey" aroma. I
bought a pound of coriander seed for not much more than an ounce or so sells for
in homebrew shops by just going to a large grocery store that has an
international foods section and found it in the section for grocery items from
India.



Donald

























[Non-text portions of this message have been removed]

#3567

From: achris1967@...
Date: Fri Nov 26, 2010 8:49 am
Subject: Re: What's brewing, bottled, or on tap?

achris1967

brewed last week a honey brown ale all grain now in my v vesal

kaged  a blackberry wheat ale all grain now 2 weeks ago
and put it in bottels last week

bottled a my first honey brown ale on first of nov from my keg
was brewed om 15 th of oct
the first all grain batch i have try in a year came out realy good





[Non-text portions of this message have been removed]

#3568

From: rlblank@...
Date: Fri Nov 26, 2010 9:36 pm
Subject: Re: What's brewing, bottled, or on tap?

rljblank

Happy Holiday's!  Just tapped an all grain  American Wheat brewed the Monday
before Halloween.  I have 2 gallons of Blueberry Wheat and 10 gallons of ESB in
primaries.  I need to get motivated to keg and bottle this weekend.






Rich Blank

Blankenstein's Bierbraueri

[Non-text portions of this message have been removed]

#3569

From: roswellthedog@...
Date: Sat Nov 27, 2010 3:43 am
Subject: Re: Re: What's brewing, bottled, or on tap?

roswellthedog

I'll chime in by saying my favourite homebrew was my pumpkin ale. if done right,
which to me is to focus on pumpkin more than spice, it is a great beverage

robert
----- Original Message -----
From: "Doug Rooney" <drooney57@...>
To: Zymurgy@yahoogroups.com
Sent: Friday, November 26, 2010 12:55:44 PM
Subject: RE: [Zymurgy] Re: What's brewing, bottled, or on tap?

I didn’t chime in later, but now I will as I have to disagree, I made an all
grain pumpkin ale using real pumpkin and real spices and everyone that drank
it loved it.

~Dr.Doug

From: Zymurgy@yahoogroups.com [mailto: Zymurgy@yahoogroups.com ] On Behalf Of
Bob
Sent: Friday, November 26, 2010 7:16 AM
To: Zymurgy@yahoogroups.com
Subject: [Zymurgy] Re: What's brewing, bottled, or on tap?

I agree about the Pumpkin. A good Pumpkin beer is only a myth.

Today is Black Friday and I've been preparing to brew 10 gallons of my
Black Friday Honey Baltic Porter. That stuff is sooo good. I still
have 5+ gals from last Black Friday that I've been hording. I have my
massive starter ready and I'll start brewing later this morning. I'm
going to to try to get my homemade conical done first. I need to clean
it, mount it, and find a very small, 3/4-inch, drilled stopper for the
airlock. All of which I think I can get done in a couple hours. Well
the stopper may be a challenge.

I also have 10 gallons of Robust Porter in carboys that'll need to be
kegged next weekend along with some wine that needs to be finished. As
for beer ready to drink I have 9 different beers on or available to tap
but most are nearing the end of their keg life.

Anyhow now to figure out how I'm going to mount a 15-gal+ conical into a
small, about 10cf, refrigerator. So I hope you all don't mind that I
use this thread as a sounding board of sorts.

The fridge I'm using has a broken freezer door on the inside that can't
be replaced so it becomes the ideal temperature controlled conical
fermenter container. I've already cut down by 3 inches an old bathroom
sink cabinet and put the fridge on top of it. This way I'll have
gravity flow from the conical. I have pumps on my brew system to put
the wort in the conical. With all of the shelves and such out of the
fridge the conical fits with a couple inches to spare on the sides and
plenty of room on the top and bottom. I think what I'll probably do is
use plywood cut to the size of a shelve and cut a hole in it for the
conical to rest. This way I can slide the mount broad and conical in,
or out for cleaning, all at once.

The only thing I won't be able to do today is to get a way to get the
thermal probe into wort inside the sealed conical. I'll just have to
order a SS thermowell and add it to the conical later. I can get a
2.5-inch 1/2-inch thread thermowell for under $15 delivered easy enough.

Any thoughts?

Bob O.

[Non-text portions of this message have been removed]

[Non-text portions of this message have been removed]

#3570

From: "Maury" <Hopboy@...>
Date: Sat Nov 27, 2010 7:25 am
Subject: Re: Re: What's brewing, bottled, or on tap?

hopboy53

I just opened three Champagne bottles of cider I made from
a local New England apple blend I fermented four+ years ago.
I used 1969 Wyeast ale yeast to ferment over 60 gallons total!
I actually lost my interest in ciders for a few tears, as I made WAY too
much....
I drank most of it the first year I made it & hd it in kegs.
It was semi-cloudy then.It is now crystal clear, and has a very
slight carbonation and tastes very well balanced.

Maury

[Non-text portions of this message have been removed]

#3571

From: "Brewmiker" <Brewmiker@...>
Date: Sat Nov 27, 2010 3:36 pm
Subject: Re: What's brewing, bottled, or on tap?

brewmiker

Just brewed a big American Amber Ale (1.070 and 78 IBUs)for the holidays. Should
be ready soon and I am low on beer...so that is a perfect situation ;-)

--- In Zymurgy@yahoogroups.com, t2000kwt <no_reply@...> wrote:
>
> Just wondered if anyone was brewing anything or just recently bottled or
kegged a beer?
>
> I recently kegged one made months ago. It is a pumpkin beer. I've decided that
pumpkin is better in pie than a beer, but it's drinkable. Just not my favorite
kind of beer.
>
> I'm more attracted to a Russian imperial stout if I want a dark beer,  or an
APA or Belgian White for a lighter beer.
>
> I have an ingredients kit my brother in law gave me so I'll soon be making an
extract with grains beer for a change instead of all grain. I'll probably add a
little extra crushed coriander seed to give it more of that "orangey" aroma. I
bought a pound of coriander seed for not much more than an ounce or so sells for
in homebrew shops by just going to a large grocery store that has an
international foods section and found it in the section for grocery items from
India.
>
> Donald
>

#3572

From: "sconnybrew" <sampsondds@...>
Date: Sat Nov 27, 2010 5:35 pm
Subject: Re: What's brewing, bottled, or on tap?

sconnybrew

My father-in-law is in town and was very inquisitive about the brewing process. 
So that means I will take him to Midwest Supplies today and we'll get the
ingredients for a Belgian Dubbel.  Will brew this up for a planned Rose Bowl
party (Go Badgers!)

Currently have an American Pale Ale on tap that I made with Fresh Hops from my
garden.  Very tasty, very hoppy.

Cheers!

#3573

From: Joe Strain aka Yodar <cz52_99@...>
Date: Sat Nov 27, 2010 9:34 pm
Subject: Re: Re: What's brewing, bottled, or on tap?

cz52_99

That is a hoppy high FG that appeals to   MY tastes (also  that will appeal
to my son.)

Could your share the recipe or  url

Yodar



  "The contest for ages has been to rescue

liberty from the grasp of executive power."

Daniel Webster

--- On Sat, 11/27/10, Brewmiker <Brewmiker@...> wrote:

From: Brewmiker <Brewmiker@...>
Subject: [Zymurgy] Re: What's brewing, bottled, or on tap?
To: Zymurgy@yahoogroups.com
Date: Saturday, November 27, 2010, 10:36 AM







 









       Just brewed a big American Amber Ale (1.070 and 78 IBUs)for the holidays.
Should be ready soon and I am low on beer...so that is a perfect situation ;-)



--- In Zymurgy@yahoogroups.com, t2000kwt <no_reply@...> wrote:

>

> Just wondered if anyone was brewing anything or just recently bottled or
kegged a beer?

>

> I recently kegged one made months ago. It is a pumpkin beer. I've decided that
pumpkin is better in pie than a beer, but it's drinkable. Just not my favorite
kind of beer.

>

> I'm more attracted to a Russian imperial stout if I want a dark beer,  or an
APA or Belgian White for a lighter beer.

>

> I have an ingredients kit my brother in law gave me so I'll soon be making an
extract with grains beer for a change instead of all grain. I'll probably add a
little extra crushed coriander seed to give it more of that "orangey" aroma. I
bought a pound of coriander seed for not much more than an ounce or so sells for
in homebrew shops by just going to a large grocery store that has an
international foods section and found it in the section for grocery items from
India.

>

> Donald

>

























[Non-text portions of this message have been removed]

#3574

From: t2000kwt
Date: Sat Nov 27, 2010 9:50 pm
Subject: Re: What's brewing, bottled, or on tap?

t2000kwt

I second that emotion!

--- In Zymurgy@yahoogroups.com, Joe Strain aka Yodar <cz52_99@...> wrote:
>
> That is a hoppy high FG that appeals to   MY tastes (also  that will appeal
to my son.)
>
> Could your share the recipe or  url
>
> Yodar
>
>

#3575

From: Brewmiker <Brewmiker@...>
Date: Sun Nov 28, 2010 4:06 pm
Subject: Re: Re: What's brewing, bottled, or on tap?

brewmiker

Sure,
I haven't tried it yet so no guarantees...I wanted to use chocolate malt
for color but I didn't have any so used roasted barley. I would use
chocolate if you have it.

Here it is from Beertools:

Ambergryst
10-B American Amber Ale
Author: Michael Mullins
Date: 11/26/2010

Size: 11.0 gal
Efficiency: 75.0%
Attenuation: 78.0%
Calories: 232.38 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.045 - 1.060)
Terminal Gravity: 1.015 (1.010 - 1.015)
Color: 15.27 (10.0 - 17.0)
Alcohol: 7.17% (4.5% - 6.2%)
Bitterness: 78.4 (25.0 - 40.0)

Ingredients:
2 oz Columbus (15.0%) - added during boil, boiled 60.0 min
25.0 lb Pale Ale Malt
2 ea Safale US-05
2 oz Centennial (10.0%) - added during boil, boiled 1 min
2 lb Vienna Malt
.25 lb Roasted Barley
2 lb Crystal 45
2 oz Cascade (5.5%) - added during boil, boiled 10.0 min
2 oz Cascade (5.5%) - added during boil, boiled 1.0 min
2.0 oz Nugget (13.0%) - added during boil, boiled 10.0 min

Schedule:
Ambient Air: 70.0 �F
Source Water: 60.0 �F
Elevation: 0.0 m

01:19:45 Mash in for single step inf. - Liquor: 9.0 gal; Strike: 164.68
�F; Target: 152.0 �F
01:34:45 batch sparge - Sparge: 10.0 gal sparge @ 165.0 �F, 11.74 gal
collected, 15 min; Total Runoff: 12.0 gal
01:44:31 Mash Out - Heat: 9.8 min; Target: 168.0 �F

Notes
2 packs of S-05

Results generated by BeerTools Pro 1.5.12

Cheers!

Mike

#3576

From: t2000kwt
Date: Mon Nov 29, 2010 1:59 am
Subject: Re: What's brewing, bottled, or on tap?

t2000kwt

Thanks. I copied the recipe into Beer Smith and converted to a 5 gallon batch in
case I brew this sometime soon. Sounds tasty. Let us know how it turns out if
you make it.

--- In Zymurgy@yahoogroups.com, Brewmiker <Brewmiker@...> wrote:
>
> Sure,
> I haven't tried it yet so no guarantees...I wanted to use chocolate malt
> for color but I didn't have any so used roasted barley. I would use
> chocolate if you have it.
>
> Here it is from Beertools:
>
> Ambergryst
> 10-B American Amber Ale
> Author: Michael Mullins
> Date: 11/26/2010
>
> Size: 11.0 gal
> Efficiency: 75.0%
> Attenuation: 78.0%
> Calories: 232.38 kcal per 12.0 fl oz
>
> Original Gravity: 1.070 (1.045 - 1.060)
> Terminal Gravity: 1.015 (1.010 - 1.015)
> Color: 15.27 (10.0 - 17.0)
> Alcohol: 7.17% (4.5% - 6.2%)
> Bitterness: 78.4 (25.0 - 40.0)
>
> Ingredients:
> 2 oz Columbus (15.0%) - added during boil, boiled 60.0 min
> 25.0 lb Pale Ale Malt
> 2 ea Safale US-05
> 2 oz Centennial (10.0%) - added during boil, boiled 1 min
> 2 lb Vienna Malt
> .25 lb Roasted Barley
> 2 lb Crystal 45
> 2 oz Cascade (5.5%) - added during boil, boiled 10.0 min
> 2 oz Cascade (5.5%) - added during boil, boiled 1.0 min
> 2.0 oz Nugget (13.0%) - added during boil, boiled 10.0 min
>
> Schedule:
> Ambient Air: 70.0 �F
> Source Water: 60.0 �F
> Elevation: 0.0 m
>
> 01:19:45 Mash in for single step inf. - Liquor: 9.0 gal; Strike: 164.68
> �F; Target: 152.0 �F
> 01:34:45 batch sparge - Sparge: 10.0 gal sparge @ 165.0 �F, 11.74 gal
> collected, 15 min; Total Runoff: 12.0 gal
> 01:44:31 Mash Out - Heat: 9.8 min; Target: 168.0 �F
>
> Notes
> 2 packs of S-05
>
> Results generated by BeerTools Pro 1.5.12
>
> Cheers!
>
> Mike
>

#3577

From: Brewmiker <Brewmiker@...>
Date: Mon Nov 29, 2010 11:43 pm
Subject: Re: What's brewing, bottled, or on tap?

brewmiker

Oh, I've tried it as in "made it". I just haven't tried it as in "drank
it" LOL! In a few weeks, I'll post the results that matter!

#3578

From: Zymurgy@yahoogroups.com
Date: Wed Dec 1, 2010 12:53 pm
Subject: File - Welcome & FAQ

Zymurgy@yahoogroups.com

New members--please note: New member's postings are moderated for a time as a
precaution to the rest of our homebrewing community. This minimizes SPAM and
helps prevent certain other problems as well. Please be patient, but we do have
a few moderators so your posts shouldn't lie idle for days on end. Thanks for
your understanding.

Donald Hellen



Welcome New Members & Frequently Asked Questions

Information regarding the YahooGroups Zymurgy homebrewing group:

###We also have a Zymurgy-Wine group that needs more members
and activity. You are welcome to join that group also.###

*******************************************************************
* Note:                                                           *
* Distillation by private unlicensed individuals is illegal in    *
* the USA, (where the list owners reside)even though it may be    *
* legal elsewhere. Given that most of our members live in the     *
* USA, and to keep the government(s) from looking over our        *
* shoulder, discussion of distillation is prohibited.             *
*                                                                 *
* Therefore, posts regarding such are prohibited and will be      *
* deleted, possibly resulting in suspension of the person         *
* posting questions or information related to this topic.         *
* (This is repeated in one of our few rules below)                *
*                                                                 *
* For those who wish to discuss such topics, we refer you to the  *
* Usenet newsgroup rec.crafts.distilling.                         *
*******************************************************************


For a listing of the applicable laws regarding home brew in
your state, go to the following web site:

	 http://www.beertown.org/homebrewing/legal.html


First, if you are new to us, welcome to the group.

Some rules we observe here:

I. No spamming of the group. Posts are moderated and we will
delete such posts and ban the member who posted spam. No explanation
or warning will be given before the member is banned.
II. Distillation by private unlicensed individuals is illegal in
the USA, even though it may be legal elsewhere. Given that most
of our members live in the USA, and to keep the government(s) from
looking over our shoulder, discussion of distillation is prohibited.
III. Selling of PERSONAL homebrewing equipment is allowed.
IV. Bona-fide homebrew shops can contact the group owners about offering the
Zymurgy group a special discount or sale and we will decide if it's appropriate
to post a message about such. Direct posting of such is not permitted. Your shop
must have a web presence and verifiable phone number.

I encourage new members to do the following three things:

1.INTRODUCE YOURSELVES.
2.POST QUESTIONS AS YOU WISH. You don't need to worry
if it's been asked before or if it's covered in the group
FAQ (frequently asked questions). It probably has, but no
problem. Everyone's situation is unique, and stock answers
to questions won't always be of help to you, so we won't
embarrass you by asking to you read the FAQ first. Right
now, the only FAQ we have are some web links, the main one
is here: http://www.bodensatz.com/homebrew/
3.READ THE LIST EVERY DAY OR SO in order to pick up
some information that might be useful to you or to see if
you can help others. Brewers help brewers is our motto, so
don't be shy.

No one must do any of the above, but I recommend that
everyone at least introduce themselves at least once. There
are no penalties if you don't, but it's a way to break the
ice and for us to get to know a little about you.

Some basic "rules" apply to this group:

1. Don't use language that would generally seem to be
offensive to others.
2. Don't attack others in the group. We all can have
our opinions, and brewing is not an exact science. Methods
vary from person to person, and people wouldn't follow their
method if it didn't work for them-at least most of the time.
3. The only stupid question is the unasked question.
4. Don't use this list to gather email addresses to
SPAM us.

Now, some links (please let me know when a link no longer
works, but try it a couple of weeks apart before reporting
it to the list):

Homebrew Basics:
http://www.bodensatz.com/homebrew/
http://www.howtobrew.com/ (free online book-newer edition is
in print for sale)
http://www.ipass.net/~mpdixon/homebrew.htm (some stuff for
"newbies" here)

Intermediate & Advanced:
http://www.bodensatz.com/homebrew/
http://www.ipass.net/~mpdixon/brew/Education/Yeast%20Washing.doc
(yeast washing)
http://oberon.ark.com/~wetpetz/ferment.html (yeast
culturing)
http://www.ipass.net/~mpdixon/homebrew.htm
http://home.earthlink.net/~gregyoung1/rims1.htm (RIMS)
http://www.skotrat.com/skotrat/malt101.html (about grains)


Mash calculators, software, etc.:
http://www.rackers.org/calcs.shtml (misc. calculators)
http://www.brewerslair.com/fcontent/utils/jssgcorr.htm
(hydrometer correction)
http://leebrewery.com/beermath.htm (Java beer calculator)
http://leebrewery.com/software.htm (a compendium of software
out there for homebrewing)
http://realbeer.com/hops/bcalc_js.html (Java bitterness
calculator)
http://www.promash.com/PilotBrew/indexce.html (free software
for the pocket PC)
http://www.promash.com/ (possibly the best software out
there. Free evaluation copy available here, and some
functions will work after 30 days! Powerful but takes a
while to learn how to use advanced functions.)
http://hbd.org/cgi-bin/recipator/recipator (recipe
calculator and a link to a recipe database)

BJCP style guidelines for competition:
http://www.mv.com/ipusers/slack/bjcp/style-index.html

Miscellaneous links:
http://www.byo.com/ Brew Your Own magazine (some online
articles are here)
http://hbd.org/brewery/Library.html (general library of
links)


Recipes:
(recipe databases--careful! No indication if these are GOOD
recipes!!!)
http://hbd.org/brewery/cm3/index.html
http://hbd.org/brewery/gambmug/
www.skotrat.com/skotrat/recipes/


Homebrew Suppliers:
www.listermann.com Owner: Dan Listermann
email: dan@...

Great Fermentations of Indiana
http://www.greatfermentations.com/
email:anita@... (317) 848-6218 Owners:
Anita Johnson (& husband)

http://www.alternativebeverage.com/ Owner: "Jess"

http://www.eckraus.com/home.html


I've personally ordered or bought from all of these
suppliers. Doug is just a bit SE of Columbus, OH. Dan is in
Cincinnati. Anita is in Indianapolis. Jess is in Charlotte,
NC.

I hope this helps at least a few of you to find information
you need.

Don Hellen

Reply | Messages in this Topic (129)

#3579

From: "friscoscoggins" <friscoscoggins@...>
Date: Fri Dec 3, 2010 7:09 pm
Subject: Top 10 Pumpkin Ales for the Holiday Season

friscoscoggins

This list has Punkin' Ale from Dogfish Head Craft Brewery as the number
1 beer. Here are the rest:

Top 10 Pumpkin Ales for the Holiday Season
<http://www.beerinfo.com/index.php/pages/bestpumpkinbeers.html>

Cheers,
The Scoggins Family



[Non-text portions of this message have been removed]

Reply | Messages in this Topic (1)

#3580

From: "friscoscoggins" <friscoscoggins@...>
Date: Mon Dec 6, 2010 8:32 pm
Subject: Top 10 Imperial Stouts

friscoscoggins

Hunahpu from Cigar City Brewing in Tampa Florida took the Gold Medal at
the 2010 U.S. Open Beer Championships.

Top 10 Imperial Stouts
<http://www.beerinfo.com/index.php/pages/bestimperialstouts.html>

Cheers,
The Scoggins Family


[Non-text portions of this message have been removed]

Reply | Messages in this Topic (1)

#3581

From: "Brewbaron" <brewbaron@...>
Date: Tue Dec 7, 2010 5:57 pm
Subject: Delayed brewing session?

the_brewbaron

I have a question and want to see if anyone has done this or know of if it can
be done. So I want to brew in a week or so but being that it is close to
christmas my wife will not be happy with me spending a whole saturday or sunday
brewing. I am thinking of doing a mash on friday night then transfering the wort
to a 10 gallon keg. Once in the keg (sanitized of course) I will purge the
oxygen with CO2 and let it sit overnight. Then the next day all I have to do is
boil, cool, and pitch. What do you think will it spoil overnight? I know the
boiling will kill anything that may develope? Some of you may say just brew the
whole thing on friday, I have tried this once after work and don't wish to
finish at 1:00 in the morning.

#3582

From: John Goetzinger <johngoetzinger@...>
Date: Tue Dec 7, 2010 6:06 pm
Subject: Re: Delayed brewing session?

nehkaras

I'd be worried about the wort souring.  I don't think mash temperatures are
hot enough to kill the bacteria that may be on the grain, and leaving it
overnight you could possibly get some souring.  If you stopped just after
the boil and let it cool in a sanitized container you'd be fine but I'd be
really hesitant to let cooled wort sit around.

John Goetzinger
Email: johngoetzinger@...

On Tue, Dec 7, 2010 at 9:57 AM, Brewbaron <brewbaron@...> wrote:

>
>
> I have a question and want to see if anyone has done this or know of if it
> can be done. So I want to brew in a week or so but being that it is close to
> christmas my wife will not be happy with me spending a whole saturday or
> sunday brewing. I am thinking of doing a mash on friday night then
> transfering the wort to a 10 gallon keg. Once in the keg (sanitized of
> course) I will purge the oxygen with CO2 and let it sit overnight. Then the
> next day all I have to do is boil, cool, and pitch. What do you think will
> it spoil overnight? I know the boiling will kill anything that may develope?
> Some of you may say just brew the whole thing on friday, I have tried this
> once after work and don't wish to finish at 1:00 in the morning.
>
>
>

[Non-text portions of this message have been removed]

#3583

From: David Harry <dvdhrry@...>
Date: Tue Dec 7, 2010 6:16 pm
Subject: Re: Delayed brewing session?

dvdhrry

150 degrees for an hour will definitely kill all the bacteria on the grain..
according to food handling safety guidelines, you should be ok if you get the
wort cooled to less than 70 degrees in two hours and less than 40 degrees before
6 hours.  if you live somewhere it's cold, you should be able to accomplish this
by leaving it outside.  otherwise, you will have to have it in a refrigerator..
Keep in mind, you will use a lot more energy heating the wort to boiling from
<40 than you would from mashout temps.

if you happen to be making a stout, a little souring might not be a totally bad
thing. . .

another thing you might consider would be adding hops to the mash...  for the
antiseptic qualities the hops provide..

David

________________________________
From: John Goetzinger <johngoetzinger@...>
To: Zymurgy@yahoogroups.com
Sent: Tue, December 7, 2010 1:06:10 PM
Subject: Re: [Zymurgy] Delayed brewing session?

I'd be worried about the wort souring.  I don't think mash temperatures are
hot enough to kill the bacteria that may be on the grain, and leaving it
overnight you could possibly get some souring.  If you stopped just after
the boil and let it cool in a sanitized container you'd be fine but I'd be
really hesitant to let cooled wort sit around.

John Goetzinger
Email: johngoetzinger@...

On Tue, Dec 7, 2010 at 9:57 AM, Brewbaron <brewbaron@...> wrote:

>
>
> I have a question and want to see if anyone has done this or know of if it
> can be done. So I want to brew in a week or so but being that it is close to
> christmas my wife will not be happy with me spending a whole saturday or
> sunday brewing. I am thinking of doing a mash on friday night then
> transfering the wort to a 10 gallon keg. Once in the keg (sanitized of
> course) I will purge the oxygen with CO2 and let it sit overnight. Then the
> next day all I have to do is boil, cool, and pitch. What do you think will
> it spoil overnight? I know the boiling will kill anything that may develope?
> Some of you may say just brew the whole thing on friday, I have tried this
> once after work and don't wish to finish at 1:00 in the morning.
>
>
>

[Non-text portions of this message have been removed]

------------------------------------

Please also visit our other Yahoo Groups:

http://groups.yahoo.com/group/Fermented_Foods/ discussions about sauerkraut,
pepperoncini peppers, kim chi, lot of other fermented foods. Just launched this
group!

http://groups.yahoo.com/group/BrewingEquipment EXCLUSIVELY about brewing
equipment

http://groups.yahoo.com/group/Grow-Hops about growing your own hops

Yahoo! Groups Links

[Non-text portions of this message have been removed]

#3584

From: Ric Cunningham <wilypig@...>
Date: Tue Dec 7, 2010 6:48 pm
Subject: Re: Delayed brewing session?

the_wilypig

snip

Leaving it overnight can lead to souring. If all of your equipment is
presanitized before mash-in you may gain some protection. Hops won't give
much bactiastatic help with out a boil but may be another way to gain some
protection. As stated a style that can stand some sour notes will be fine
but a delicate or very light beer would be out of the question. most of the
damage is done by micro-organisms as they grow so if you start infected then
you will always know even if you boil to remove the offensive critter, the
foul bits will remain behind. You may have good success as I have heard of
some brewers down under doing the same thing but for me I don't trust that
process.

Ric


[Non-text portions of this message have been removed]

#3585

From: fvbeerking <fvbeerking@...>
Date: Tue Dec 7, 2010 7:35 pm
Subject: Re: Delayed brewing session?

fvbeerking...

I have done this once myself and had no problem. As already said in previous
postings, if the equipment is clean and sanitized before running the wort in and
then purging with CO2 and covering it with a clean, sanitized lid, you should
not have a problem. It's just one step in cleaning and sanitizing you have to go
through.

Mitch





________________________________
From: Brewbaron <brewbaron@...>
To: Zymurgy@yahoogroups.com
Sent: Tue, December 7, 2010 12:57:49 PM
Subject: [Zymurgy] Delayed brewing session?


I have a question and want to see if anyone has done this or know of if it can
be done. So I want to brew in a week or so but being that it is close to
christmas my wife will not be happy with me spending a whole saturday or sunday
brewing. I am thinking of doing a mash on friday night then transfering the wort
to a 10 gallon keg. Once in the keg (sanitized of course) I will purge the
oxygen with CO2 and let it sit overnight. Then the next day all I have to do is
boil, cool, and pitch. What do you think will it spoil overnight? I know the
boiling will kill anything that may develope? Some of you may say just brew the
whole thing on friday, I have tried this once after work and don't wish to
finish at 1:00 in the morning.




[Non-text portions of this message have been removed]