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Category: Community
Forum: Teams
Thread: ATTENTION: HomeBrewers team members |
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Thread Status: Active Total posts in this thread: 455
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
I like the sound of worldbrewers.... says something about us
On a sad note.... I have run out of beer in my kegs  I have a brew in the fermenter which I will keg later this week, and I am planning to brew again Friday night (my first attempt at a late night all-grain) and IF that is successful, I will probably have another shot at it the following Friday.... I need beer! I do still have a few crates of bottles around to keep me out of trouble. Recipe for Friday night : Crisis Pale Ale Traditional Ale malt Red Wheat Malt Bairds Crystal (55L) - only a couple of hundred grams Pride of Ringwood and Cascade at 60 mins Cascade at 45, 30, 15 and 5 mins saf US56 yeast (I will use the cake off my current brew for that) Cheers! Rob |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Beer Recipe Revision!!
I have just been down to the LHBS and picked up some Amarillo hops- which I have not used before, but about which I have heard good things. Now this stuff is rated at 8.4%AA so the PoR has been scrapped, and I am looking at Amarillo front to back :) Rob |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
I like the sound of worldbrewers.... says something about us On a sad note.... I have run out of beer in my kegs WAAH!!  I have a brew in the fermenter which I will keg later this week, and I am planning to brew again Friday night (my first attempt at a late night all-grain) ... Pride of Ringwood and Cascade at 60 mins Cascade at 45, 30, 15 and 5 mins I have never used PoR - how is it? Good luck on the all-grain! Cheers FB |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
I have sent out recruiting info here in WCG Chat area, and in a couple of email lists... Have already received two "this is spam" replies, good thing I don't care about others' opinions!
One which I found particularly annoying, though, is a member of the Dutch Power Cows calling my thread in the Chat area "intrusive spam" and going on to say that their team "silently" accumulated 10M points and is looking to break the top 50 in points (he did say "good going guys"). I can see why - they have 165 members. They're 86th in points but 59th in membership (and I am proud to say Homebrewers are 187th in membership but 181st in points!  )There has GOT TO BE 165 brewers out there who want to beat those bovine butts into BRIEFCASES  LET'S GO GET EM! fb |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Way to go Rainclouds!
National Weather Service Tucson AZ: THE AIRPORT RECORDED SLIGHTLY MORE THAT ITS NORMAL MONTHLY JUNE RAINFALL IN THIRTEEN MINUTES BETWEEN 3 AND 4 PM WHEN 0.27 INCHES FELL. OFFICIALLY FOR THE 6TH...SLIGHTLY UNDER A THIRD OF AN INCH /0.31"/ WAS RECORDED AT THE AIRPORT...WHICH BROKE THE DAILY RECORD OF 0.08 INCHES...WHICH WAS SET IN 1987...AND WAS ALSO THE MOST RAIN IN ONE DAY SINCE AUGUST 23RD 2005... I guess it can't be sunny Every minute of every day! cheers FB |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Preilinary results for the brew are positive.... 8:30pm and I am about to kick off the chiller.
The adjustments I made to my brewery recently have reduced my sparging time, and will amke this a very quick brewday. Having the water ready at strike temp as soon as I got home from work was also a big temp. Rob |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Preilinary results for the brew are positive.... 8:30pm and I am about to kick off the chiller. The adjustments I made to my brewery recently have reduced my sparging time, and will amke this a very quick brewday. Having the water ready at strike temp as soon as I got home from work was also a big temp. Rob Good news! It sounds like you're dangerously organized. How did you keep the water at the right temp while you were at work? Happy brew! FB |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Thanks to all who have contributed to the Homebrewers' Team Points Total.
Here are a few Round Numbers that were passed in the last Two Weeks. Well done Brewers! markheth 400,000+ dreamboat 350,000+ vfrdirk 250,000+ Davethebrewer 200,000+ fiat 150,000+ dowswea 100,000+ Jay Peek 100,000+ Les Howarth 33,000+ mrvelek 15,000+ Today's Special "Round Number" Results AndrewWeatherstone 400 results TwoBrewers 333 results PenSans Brewery 225 results jeremytown 133 results Cheers FB |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
I like the sound of worldbrewers.... says something about us Dave, Have you heard anything from Bill? I don't want to step on toes or offend, so I'm going to be as patient as we think I need to be before making another recruiting page. Cheers FB |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
I've been curious about Pride of Ringwood hops even since Rob mentioned them in his recipe, and I've found a couple of other bottle-fermented "hophead specials". This one looked good for a cooler-weather brew (other than the sparger problem).
Greg's brewing log: Brew 28, Pale Ale Date started: 16 May 2004 Volume: 29 litres 0.050 kg DME, for starter 0.075 kg Coopers extra pale malt extract, for starter Wyeast 2565 Kölsch Yeast from starter 4.75 kg Pilsner Malt 0.25 kg TF Caramalt 30 EBC (?) 20 g Pride of Ringwood 10.1% AA, 70 min 25 g Tettnang 5.5% AA, 10 min Alcohol: 5.5% v/v (calculated) IBU: 27 * Malt added to 10 l water at 64° in masher. Resultant temperature: 59°, pH 4.9 after 3 minutes. * Left 10 minutes, temperature increased to 63°. Placed in oven at 63°. * Left 45 minutes, temperature constant. pH 5.0, > 21% Brix. Placed on stove, temperature increased to 72°. Placed in oven at 72°, mashed for further 45 minutes. * Initial wort pH 5.1, > 21% Brix. Sparge attempts failed due to mechanical problems. Mash left for 1 hour while fixing problems. * Sparged total of 30 litres. o After 20 litres, pH 5.1, 10% Brix (!). o After 26 litres, pH 5.2, 5.1% Brix. o After 29 litres, pH 5.4, 3.8% Brix. o After 30 litres, pH 5.5, 2.8% Brix. * Boiled with hops for 50 minutes, lost only ½ litre. Plan was to lose 5 litres. As a result, the volume was much higher than intended. * Add cooler, warm for 5 minutes. * Add Tettnanger, boil for 10 minutes. * Cool to 28°, rack to fermenter. * Aerate for 40 minutes. Foam overflowed fermenter slightly. * Pitch at 25°. Initial density (bottom): 1043 Final density: 1011 (calculated) 1012 (actual) Brix: 11.1% pH (bottom): 5.1 IBUs: 27 (calculated) Potential ethanol: Date time freq wort surroundings 17.V. am 1.22 24.0° 16.0° pm 0.67 21.0° 15.0° 18.V. am 0.17 18.0° 16.0° overflowed airlock pm 0.086 20.0° 19.0° (heating) 19.V. am 0.20 21.0° 19.5° (heating) pm 0.11 21.0° 17.0° 20.V. am 0.013 19.5° 17.0° midday racked Density 1013 6.3% Brix pH 3.7 21.V. am negligible 18.0° 19.0° (no heating) 22.V. am bottled with 243 g saccharose (9 g/l) Density 1016 after priming = 1012 before priming 6.9% Brix after priming = 6.0% Brix before priming pH 3.4 Bottling statistics: Bottles size total 16 0.75 l 12.0 l 22 0.5 l 11.0 l 9 0.375 l 3.375 l Total 26.375 |
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