Topics

1

Yeast and Fermentation / What can I do with T58 yeast?

« on: June 29, 2012, 05:50:39 PM »

I bought a couple of T-58 dry yeast packets (Fermentis) because they were on clearance. I've discovered that they're best for brewing Belgians, but I don't like this style. Has anyone brewed with this yeast, and can you use it for another style of beer and get good results? Thanks for responding.

2

General Homebrew Discussion / Wanting Malty Ale With Lighter Body

« on: February 18, 2012, 02:49:47 PM »

My goal is to brew an Amber Ale that's real malty but has a lighter body. I've added a pound of sugar to this recipe to reduce the amount of non-fermentables. My question is: Will the one pound of sugar decrease the body, while maintaining the malty character? How about 1.5 pounds? Thanks for your replies.


8lb. Six Row
2lb. Munich - 8.5 L
1lb. Raw Sugar - 5 L
6oz. CaraAroma - 130 L
4oz. Crystal - 60 L

Batch Size: 5.5 gallons

Original Gravity
1.056 / 13.8° Plato
Final Gravity
1.014 / 3.6° Plato
Color
13° SRM / 25° EBC

30 mins 0.5 oz Cascade
30 mins 0.5 oz Magnum
20 mins 0.5 oz Cascade
20 mins 0.5 oz Magnum
post-boil 0.5 oz Cascade
post-boil 0.5 oz Magnum


Bitterness
43.4 IBU / 0 HBU

BU:GU
0.78

3

General Homebrew Discussion / Which Category: Specialty or Dark Lager?

« on: February 18, 2012, 07:13:24 AM »

I'm a new AHA member and plan to enter the AHA competition for the first time this year. One of my prospective entries is a dark lager, except that I primed it with honey (didn't realize I had run out of corn sugar until the middle of the bottling process...oops.). After four weeks of bottle conditioning, I'm amazed at how strong the honey flavor is given that I used it only as a priming sugar. I think this is a testament to the fact that I did a decent job creating a well-attenuated dark lager (which is also well carbonated) with minimal roast flavors. But now the beer no longer seems to fit the dark lager category because the honey is very noticeable -- though not unpleasant.

Thus, I'm wondering whether this would be a suitable entry for a specialty beer. I hesitate to enter it as a specialty because I don't think of specialty beers as being defined by a priming sugar. Any of you experienced AHA competitors have any advice?