Messages

1

Beer Recipes / Bourbon IPA

« on: April 19, 2012, 12:08:01 PM »

Some years ago I had a bottle of an IPA in Seattle that had strong tones of bourbon - and was advertised as such.  It was fantastic.

Flash forward.  I want to try to make something like this and I can't seem to find what I'm looking for.  Most bourbon recipes are porters rather than pales.  I KNOW that is not mandatory since I had a really good IPA.

Sooooo, I am considering using my "go to" IPA recipe only tweaking like this:  Soak 4 ounces of Light Toasted American oak chips in 6 ounces of bourbon for a week.  Add to the fermenter 1 week before kegging.  Period.

What do you think?  I can give you my ipa recipe, but I'm thinking that is not pertinent.  Only this concert.

Thanks in advance!

Don

2

Kegging and Bottling / Re: Kegging with priming

« on: January 05, 2012, 02:21:15 PM »

Well, if I'm understanding the issue, it would be okay.  My "chemist/physicist" friend contends that CO2 is heavier than O2 and that releasing the CO2 at the bottom of the keg pushes the O2 out.  In just the same way, siphoning beer from the carboy into the keg at the bottom (after all, it IS under a little pressure, so to speak, is it not?) will create a steady push of the CO2 (and, heaven forbid some bad stuff) out of the top of the keg.  You are left with beer with CO2 "floating" on top.  As I understand it, all should be well.  Am I missing something?

3

Kegging and Bottling / Kegging with priming

« on: January 05, 2012, 08:42:24 AM »

Okay, I TRIED looking through the forum for an answer - but thought I'd pester you instead.

I have read in the latest Zymurgy about using priming sugar (.3 v. .7 cups) in the keg, and then continuing on to CO2 carbonate (as usual?).  I'm new to kegging, but was under the impression that kegging and the use of priming sugar were mutually exclusive.  So, now I find they are not. 

Sooooo, what are the reasons for doing both?  Does it create a different kind of carbonation?  And is it as simple as adding that amount of sugar (boiled, I presume, just as in bottling) to the receiving keg at keg time?

Thanks in advance,
Don

4

Ingredients / Re: What Specialty Grains?

« on: September 25, 2011, 11:25:50 AM »

Sub 10L Munich for all the pale malt.  Lose the crystal and carapils and add 1 lb. of Victory.

I wanted to give a follow-up to this thread.  I'm now drinking an IPA that is not only the best I've ever made but is probably one of my favorite beers ever.  I took Denny's suggestion and the result was wonderful.  It is sweeter and smoother than my previous, but has a lot of body to it.  I am nearly through the keg and it I still purr after nearly every glass.  (And I used the Weyermann Munich I)

Thanks, Denny.  This was EXACTLY what I was after!!

5

Beer Recipes / Re: Help Please with a Saison

« on: September 23, 2011, 11:40:28 AM »

it will finish nicely with a 2000ml starter.

How about with a 1000ml starter?  Probably all I can do with 1 vial of yeast, right?
Problem is that I'm at over a 3 hour drive from my HBS.

6

Beer Recipes / Help Please with a Saison

« on: September 23, 2011, 09:48:18 AM »

I need some opinions on what I was about to brew until I entered this recipe into Brewsmith.  Unfortunately, I have all of the ingredients, but do not want to be wasting my time.  I took this from NB Petite Saison kit directions (Petite Saison D'ete).  Now unless D'ete means "we are just fooling with ya", I don't understand it.  I had to make some substitutions as recommended by my HBS, but what I have now I cannot even match a style to on Beersmith.  It is:

4.5 lbs Belgian Pilsner
2.75 lbs Vienna
.75 lbs Torrified Wheat
1 oz Kent Goldings - 60
.25 oz Styrian Goldings - 10
.25 oz Saaz - 10
.75 oz Styrian Goldings - 2
.75 oz Saaz - 2
White Labs Saison Blend (568)

My first issue was that Beersmith said that this yeast had 20b cells and that I needed 147b.  With starter I still only get 63b - something seems screwy.  This would mean I should use 3 yeast vials (quite a lot of expense and does not seem right to me).

The next issue is just the readings on the OG, IBU, ABVs.  Now, I know I should just brew what I might like, but every style I compare this against has most of the readings in the red area. 

As much as I don't want to trash all this stuff, I don't want to use my time and keg space on something that is not very drinkable.  Does anyone have an opinion about what this might taste like AND if I really need that much yeast?

TIA.
Don

PS:  One of the comments on the NB site said that this beer, while tasty, was like a cross between a helles and a wit.  But I still can't find anything that makes sense.

7

Yeast and Fermentation / How long in the secondary?

« on: September 10, 2011, 06:48:10 AM »

I've read opinions all over the book and would like a few of yours.  Right now, I'm well supplied for beer and I have
a kegerator on the way in a few weeks (whoopee!!).  My "problem" is that I have an IPA that I brewed 3 weeks ago
and I have yet to rack to secondary and dry hop - which I plan to do today - at least the racking.  And, yes, I do want
to get it out of the primary.

Question:  If I rack to secondary today, how long can I wait before I HAVE to bottle/keg it?  I would prefer to wait
on the arrival of the kegerator obviously.  But I have a good beer coming in and don't want to mess it up.  What I've
heard is that if I rack it, I should be able to wait anywhere from 3-6 weeks. - or more.  In this case, I will dry hop it just a week
or so before I bottle/keg.  If I DO bottle in a week that means I have to brew again (to check out the kegerator) and
that really leaves me with too much beer.  I know, that's not a HORRID thing, but I already have bottles over-carbed from age.

Thanks.
Don

8

All Grain Brewing / Re: Fermentation taking LOOOONG time

« on: August 15, 2011, 09:16:30 AM »

Thanks, Denny.  Yes I am.  I misspoke.
But isn't the CO2 exhaust just as dangerous for bottles?
Or is it miniscule - which is why I'm told to go ahead and bottle?

9

All Grain Brewing / Re: Fermentation taking LOOOONG time

« on: August 15, 2011, 08:11:24 AM »

Okay, guys, I hear you.  And I trust ya - pretty much.

But riddle me this:  I checked that nasty old bubble rate this morning and it has now gone to 5 seconds!!!  So, given that I am bottling, not kegging, what is going to stop this bubbling so that I don't blow up every bottle.  Yes, the sg is perfectly leveled off to 1.020.  So, if fermentation is not happening, what is the yeast eating and what will save my ceilings?

10

Events / Savanah in early September 2-4

« on: August 11, 2011, 01:08:30 PM »

Hate to bring up a tiny little event in the midst of the GABF activity, but I'm stuck in the
boondocks and this was a good one last year.  Is anyone planning to attend?
http://www.savannahcraftbrewfest.com/brewers

11

All Grain Brewing / Small batches?

« on: August 11, 2011, 11:13:27 AM »

My wife drinks very little beer.  She does not drink mine (IPAs, Belgians, Farmhouse, etc) and I do not drink hers (Porters, Stouts).
Now that I have 2 months worth of beer stocked up, I want to brew some for her, but I want to make a very small batch - no more than 2.5 gallons, preferably less.

Question:  are small batches as simple as cutting the ingredients all the same percentage and following the exact same process as a 5 gallon?

Never having made a Porter, anyone got recommendations for a good one that is straightforward?

Thanks!
Don

12

All Grain Brewing / Re: Fermentation taking LOOOONG time

« on: August 10, 2011, 11:32:28 AM »

Good point, but it was a good yeast (I know my supplier) and I did a good starter.  Always do.
Of course, what I'm so worried about is that there is an infection - but there is nothing of that in
the taste.

13

All Grain Brewing / Re: Fermentation taking LOOOONG time

« on: August 10, 2011, 11:20:29 AM »

Yeast on the first brew was WLP001 and second yeast was Wyeast 1056.
OG was 1.061, same as expected.  Expected FG is 1.015.

14

All Grain Brewing / Re: Fermentation taking LOOOONG time

« on: August 10, 2011, 11:07:04 AM »

I mean 5 weeks.  I am 2 weeks into the secondary at this time.  The primary was down to about
90 second bubbles.  Racked to secondary and dry-hopped.  This is unbelievable activity, huh?

15

All Grain Brewing / Fermentation taking LOOOONG time

« on: August 10, 2011, 11:01:55 AM »

Okay, I am making a replica of an IPA done previously with the only changes
being the grains - now using 10.5 pounds Munich and 1 pound of Victory instead of the
previous 10.5 pounds domestic 2-row, 1 pound Crystal 45 and .5 pounds Cara pils.

I would expect the timing to be about the same.  Instead, I have something strange.  The
first brew was bottled 4 weeks after brewing, but it has now been 5 weeks since brewing day
and my bubble rate is 7 seconds.  Yes, I have done gravity readings.  And for the past 7 days,
the 3 readings have been 1.021 (the og of the previous brew was 1.011).  So, I'm not sure if
fermentation is done or not, but the activity is odd.  Could a simple change of grain make that
much difference in fermentation time - presuming it is still fermenting?

As much as possible, the rest of the process was pretty much the same.  If I'm at 7 seconds
now (and, I know, I should put little faith in bubble timing), seems like it will be a long time
until I can bottle.  I am not interested in making bottle rockets at this time.

And, by the way, the taste is pretty good. 

Seem okay to you?
Thanks!
Don