Looking to help/observe someone on brew day

[PSUinDC]

Hey all, My name is Bo and I'm new to these forums.  A quick synopsis of my homebrewing past:

- I started homebrewing in 2004 with a very simple setup, doing a few extract batches.
- I ended up moving into a small apartment with my wife, and gave my brewing equipment to a friend who had a house, so that he could store the equipment.
- I lost touch with the friend for about a year, and when I went to contact him, it turns out that he shipped off to Iraq
- He is stateside again, but I've been having a hard time getting ahold of him.

Anyways, I'm looking to get back into brewing now that I own a townhouse in Fairfax City.  I'd love to observe/help someone do an all-grain batch, as I'd like to see it first-hand before buying the equipment. 

Is anyone planning to brew in the first weekends on December?

[mpilchuk]

I'm sure some brewing will occur. I have just installed some new equipment and am hoping to brew in the next few weeks. I'll PM you when I know when.
Mitch

[PSUinDC]

Sounds excellent to me. Where are you located Mitch?

[mpilchuk]

I'm in Sterling. I brew at the place our club meets at.

The reason we started the club was because Jay and I wanted to sit in with someone so we could observe and learn all grain brewing.

[PSUinDC]

Well, maybe I should actually join the club then

[mpilchuk]

We aren't taking any new member currently.



Kidding. We'd love to have you as a member but you wouldn't have to join to sit in.

[jc]

Hi all:

I'm brand new here as well (new to homebrewing also), and I'm definitely interested learning more about home-brewing in general. 

And more specifically, I'm interested in brewing traditional-style non-alcoholic brews similar to Reed's Ginger Brews, etc.

Anyone have experience brewing non-alcoholic stuff?

[hopmonster]

Some people have done sodas. Using the soda extras are supposed to be very easy. Mix, carb and go. I imagine you can make it as complex as you want using raw ingredients, etc.

[jc]

Hi hopmonster:

Thanks for the reply!

I've tried some soda extracts, but haven't really had much success. I'd definitely be interested in working with the raw ingredients.

Reed's Ginger Ale is brewed almost exactly the same way as beer - just not long enough to become alcoholic.

Ideas?

[mpilchuk]

Is anyone planning to brew in the first weekends on December?

Bo, I have tentatively scheduled myself to brew at 10am this Saturday, the 4th of December. I'll be at the shop which is 1102 W.Church Rd, Sterling. It is very much near Rt 28 and Church Rd. Any one else is welcome to drop on by for as little or as much time as they'd like to.

On the left side of the building there is a structure with a white door on it. This goes down a ramp to the basement. That door will be open. Remember that the SCUBA shop above will be open so don't park in front of the building OR in the IMI furniture parking lot. If you drive into the back of the lot, there is parking to the right of the dumpster. I may also open the back fence up and you can park in the large lot there as well. Don't block the SnapOn tool gate in front of the sea container.

I've included a few photos of what I'm talking about.

[mpilchuk]

If all goes as planned here is what I'll brew Saturday:

Code: [Select]

2010 Pale Ale

Selected Style and BJCP Guidelines
10A-American Ale-American Pale Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM


Recipe Overview
Wort Volume Before Boil: 12.12 US gals Wort Volume After Boil: 11.00 US gals
Volume Transferred: 11.00 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 11.00 US gals Volume Of Finished Beer: 10.00 US gals
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.051 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Tinseth): 35.3 IBU Expected Color (using Mosher): 8.6 SRM
BU:GU ratio: 0.69 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF


Fermentables
Ingredient Amount % MCU When
US Pale Ale Malt 13lb 8oz 65.9 % 4.3 In Mash/Steeped
UK Pale Ale Malt 5lb 0oz 24.4 % 1.4 In Mash/Steeped
Belgian Aromatic Malt 1lb 0oz 4.9 % 1.7 In Mash/Steeped
US Caramel 60L Malt 1lb 0oz 4.9 % 5.5 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
UK Challenger 7.0 % 57 g 26.8 Loose Pellet Hops 90 Min From End
UK Golding 5.5 % 57 g 3.9 Loose Pellet Hops 5 Min From End
German Tradition 7.1 % 57 g 4.6 Loose Whole Hops 5 Min From End


Other Ingredients
Ingredient Amount When


Yeast
Wyeast 1056-American Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Five Star 5.2

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (64C/147F 90mins)

Step Type Temperature Duration
Rest at 147 degF 90


Recipe Notes


It is an American Pale Ale with US and UK Grain, UK Hops and some German Hops.

[mgoldey]

Hi hopmonster:

Thanks for the reply!

I've tried some soda extracts, but haven't really had much success. I'd definitely be interested in working with the raw ingredients.

Reed's Ginger Ale is brewed almost exactly the same way as beer - just not long enough to become alcoholic.

Ideas?

The basic ginger beer recipe is so simple that it's done in high school biology classes to teach kids about basic biological processes.  It's as simple as putting ginger, sugar and yeast in a bowl with a piece of cloth on top to keep out flies, and waiting.  Of course, they don't plan to drink what they make, so it's a little more complicated.   But seriously, you need a food grater and some ginger . . . .

http://www.hungrybrowser.com/phaedrus/m063001.htm

I've never actually done this, but it really is that simple . . . .

[Jaguar10301]

I'd love to see some brewing on a more advanced system than mine, but I took also planned a brewday for saturday.

[mpilchuk]

I'd love to see some brewing on a more advanced system than mine, but I took also planned a brewday for saturday.

No biggie. On this brew I won't be using the BCS to control the mash temps. I'll just be using it for hot water. It will give me a chance to feel out the top tier brew tree and see if I want to further rearrange the positions of the shelves/burners.

Once I get the heat tube and get it into the system, then you might want to check it out.

[webnmar]

Mitch,
  That recipe you posted sure doesn't look like Patersbier to me   

I might have to stop by just to see that you can brew something else.  Maybe I'll bring along a Mr. Beer!