Topics

1

General Homebrew Discussion / Water Book!!!

« on: February 01, 2013, 11:20:35 AM »

Trolling Amazon this morning and this popped up!  Looks like the Water book will be available this spring! Yippeeeee!!!!   Of course I will buy my copy from the AHA, but still awesome, none the less!

http://www.amazon.com/gp/product/0937381993/ref=s9_newr_co_d0_g14_ir01?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=left-4&pf_rd_r=00HPM5MPE0YPEWTP1WKZ&pf_rd_t=3201&pf_rd_p=1280661882&pf_rd_i=typ01

2

Ingredients / Fresh Spearmint?

« on: January 09, 2013, 03:23:02 PM »

Probably a long shot here, but does anyone know where to find fresh spearmint in the winter?  Likely looking for an online source as I have checked the local grocery stores, Whole Foods, and organic stores with no luck.  Just started growing my own in a pot a couple of weeks ago, but may not produce the desired amount I am looking for based on my brewing timeline.  Looking to use about 1-2oz added to the beer after primary fermentation.  My google searches have so far turned up nothing.  I would prefer to use "fresh" as opposed to the "dry" spearmint.  But, want to exhaust all possible resources before I commit to the dry spearmint.  Must be spearmint, not looking for other "mint" species. Obviously, not the ideal time of year to plan this...

Thanks,
Brian Hoesing

3

Ingredients / Combination of hops to create an "orange" flavor

« on: December 29, 2012, 03:17:45 PM »

I am planning on brewing an APA next week.  I am trying to come up with a blend of hops to be more "orange/citrus" than pine or grapefuit, passionfruit, etc.  Going to hop burst it late.

Hops that I know give an "orange" type flavor from experience and reading various hop profiles are:

Amarillo
Cascade (probably more grapefuit?)
Summit (orange/tangerine, hoping to avoid the garlic/BO/Onion)
Motueka
Pacific Jade

Tenatively planning on using a 2:1:1 ratio of Amarillo:Cascade:Summit, but could possibly substitute one of the NZ varieties. 

Thoughts anyone?

Thanks,
Brian

EDIT:  I will also be adding some fresh orange zest at 5min before flameout.  Probably 2-3 oranges?

4

Equipment and Software / Got a Kindle Fire for XMas-Best brewing app to get?

« on: December 25, 2012, 05:47:24 PM »

Got a Kindle Fire for XMas.  Looking for the the best home brew "apps" to download....suggestions?

Thanks,
Brian

5

Ingredients / Topaz hops

« on: November 29, 2012, 08:28:25 PM »

Anyone have any experience using Topaz hops from Australia. It sounds very similar to Galaxy, but appears to have a "dank" quality to it.  Here is the description:

The Australian hop selection Topaz is a super high alpha seedless cultivar with a pronounced and unique hop flavor and aroma. Bred by Hop Products Australia at their Rostrevor Breeding Garden Victoria. Topaz has excellent flavour potential, to the point that a beer hopped solely with Topaz was the most preferred of a group of five single hop beers by tasters at Brau 2010. We are calling it a sister hop to Galaxy due to it's similarly high levels of 4MMP (hardcore hop heads will know what that means).
 
As a flavor addition Topaz can provide spice (almost clove) character and earthy notes similar in character to old English cultivars, and fruit flavour such as lychee can be detected in later additions and higher gravity brews. It would serve as a great companion to any of the citrusy hops for some serious depth of flavor.
 
Sam Adams used it, along with Galaxy in its Tasman Red IPA ( I have not tried this beer )


Thinking of brewing a Southern Hemisphere IPA when the WLP Australian Ale platinum strain becomes available this spring, using it with Nelson Sauvin, Galaxy, and Mouteka hops.

Any ideas, suggestions, thoughts, experiences?
Thanks,
Brian

6

Beer Recipes / Parti-Gyle Belgian Dark Strong

« on: November 20, 2012, 09:11:38 AM »

So, I am considering brewing a Belgian Dark Strong this weekend.  Thinking of doing something a little different for simplicity sake.  Planing on doing a parti-gyle with 90% Pils, 10% 5-10% Munich.  Using only the first runnings for the BDS.  Using candi sugar for the color and to dial in my desired gravity; either a pound each of  D2 and dark for a little complexity, or just 2 pounds of D2.  Not sure I need or want any crystal-type malts for the first runnings?  Mash 147-148F, 90+ minute boil. R/O water with CaCl2.  I have big, fresh, healty pitch of Westmalle from a local brewery that is calling my name!   I have Denny's 400th batch slightly in mind for a base beer...

Anyone having any tips, suggestions, or pitfalls?  I have not done a parti-gyle before.  Plan on using Kai's calculator.

Also, I can't decide what beer to make with the second runnings...Belgian? Hybrid? Some bastardized American-style ale?  Anyone have suggestions?

Thanks!

7

Ingredients / Belma Hops?!?!?

« on: October 06, 2012, 09:01:52 AM »

It looks like Puterbaugh Farms has a new hop variety for 2012!!!

http://www.hopsdirect.com/leaf/

They sound very interesting.....Can't wait to try some (and they are SUPER cheap!)!

8

Ingredients / Heidelberg Malt?

« on: September 26, 2012, 07:27:23 AM »

Heidelberg malt from Best Malz?  Curious if anyone has used it and what they thought of it compared to regular pilsner malt?

Here is a link to the specs:

http://www.bestmalz.de/en/malt/malt-types.htm
 

9

Ingredients / Comet Hops?

« on: June 15, 2012, 07:46:10 AM »

Anyone have some tips or leads on where I could find some Comet Hops?  Hopsdirect and Barleyhaven have only places I have been able to find online that them listed, but both are sold out . 

I hear they lend some "wild" notes to a beer in addition to some citrus fruit and lemongrass.  The lemongrass is the flavor/aroma quality I am after.  Is there another more readily available hop that has a lemongrass quality to it that I could sub for Comet/

Thanks.

10

Ingredients / Jasmine Rice in a beer?

« on: June 06, 2012, 08:21:53 AM »

I am thinking of making a "Thai/Asian"-style saison paired with some traditional Thai spices.  I was thinking rather than just using sugar as a fermentable possibly using some jasmine rice.   I obviously would incorporate this with a cereal mash.  Just curious if anyone has used jasmine rice in a beer or at the very least used it in cooking?  I have limited experience with jasmine rice, in general, and I am just curious as to what I should expect (if anything)? Thanks.

11

Other Fermentables / Mojito Mead?

« on: June 06, 2012, 08:17:33 AM »

I have seen some posts under search format in regards to Joe P's Mojito Mead?, but cannot seem to find a recipe for it.  Looking for some help.  Thanks in advance!

12

Beer Travel / Things to do in Baltimore, MD?

« on: April 10, 2012, 08:13:30 AM »

So, it is never to early to start planning....

I have a business trip to Baltimore the second week in July.  It looks like I will be staying down by the Convention Center/Inner Harbour area?

I obviously plan on attending an Orioles game since they are at home and playing the Tigers.  I hear Camden Yards is a beautiful place to watch a game.  I am also going to check out Heavy Seas, and hopefully take a tour.  I may go to the Aquarium, I haven't decided yet.

Any other great breweries, brew pubs, bars, restraunts, or places I should check out?  I am hoping to try some East Coast beers that we don't get here in Nebraska.  I will be there about 4 days and should have all of my afternoons and evenings free.  Thanks in advance.

13

Beer Recipes / Ballast Point Sculpin/North Star IPA Clone Recipe

« on: February 26, 2012, 06:00:56 PM »

I am looking to see if anyone happens to have the Sculpin IPA recipe from NHC awhile back.  I believe it was based on a homebrew recipe called North Star?  I had a bookmark to the beer advocate website where someone had posted it, but can't seem to find it now that they had to reformat and increase capacity in their forum.  Thanks!

Hoser

14

Yeast and Fermentation / Wyeast 1469-PC West Yorkshire Ale Yeast

« on: January 11, 2012, 02:25:46 PM »

Getting ready to brew Lee's Mild this weekend from the The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance book.  I wanted to use WLP007, but the LHBS was out.  Then I remember I had some Wyeast 1469 and thought this might be a good substitute for the style.  I am just curious if anyone has any experience with the yeast and any recommendations for mash temp and most importantly fermentation temp?  The recipe calls for a single infusion mash at 154F .  Here is what Wyeast's website says about the strain:

Wyeast 1469-PC West Yorkshire Ale Yeast
Beer Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
Profile: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.


Alc. Tolerance 9% ABV   
Flocculation     high
Attenuation      67-71%             
Temp. Range   64-72°F (18-22°C)

Thanks

15

Ingredients / Belgian Golden Ale...Which Sugar Addition

« on: August 30, 2011, 08:22:57 AM »

I plan on brewing a fairly straight forward Belgian Golden Ale recipe this weekend.  Continental pilsner, WLP570, R/O water with CaCl₂.  Duvel fermentation profile based on Brewing Like A Monk.  But, I am debating my sugar addition at high krausen.  Should I go standard beet sugar, or use honey.  I like to support local growers, but I also like the subtle aromatics of orange blossum honey.  Just seeing what everyone else thinks. Thanks!