Messages

1

Ingredients / Hop stand bitterness

« on: June 17, 2013, 09:23:57 am »

I've been doing some heavy late hop additions and leaving them stand for about 30 mins before chilling. I'm finding a lot of extra hop bitterness that seems much greater than I anticipated. Does anyone else have this issue?  Should I chill down a bit first and then hop?
Last batch wad 10 gals and I added a 3 oz blend of Pacific Jade and Galaxy. Beer tastes good but very bitter and a bit rough which doesn't surprise me given the Galaxy.

2

Beer Recipes / Re: Cream Ale

« on: June 14, 2013, 08:58:20 am »

Personally I would go with corn for the corn flavour it provides more than the alcohol. I think that's a key aspect of the beer but others may not.
Mash the corn.

3

General Homebrew Discussion / Re: Lagering Time

« on: June 14, 2013, 08:52:58 am »

I think that, much like a shark riding on an elephant's back, it is something to watch out for but not necessarily anything to worry about.

Yeah, but what if it was a shark with frickin' lasers?

Usually you can't really tell when a thread goes awry but in this case it's nice to see the exact spot where the wheels fell off.

4

Beer Recipes / Re: Cream Ale

« on: June 13, 2013, 01:16:40 pm »

This one by Skotrat is excellent.

https://www.homebrewersassociation.org/forum/index.php?topic=6089.15

+1. I made Skorats and it was great!

5

Beer Recipes / Re: Imperial (Mexican) Stout Recipe Critique

« on: June 11, 2013, 06:47:42 pm »

What are you trying to make?  Not sure about "Mexican" stout.
You've picked two US, one German and one English hop.  Why so much hop diversity at 60 mins?  You'll just get bitter from all of them at 60 mins.  Only cinnamon for the late flavour addition and then a bunch of dry spicing.
It will be interesting so I say go for it.

6

General Homebrew Discussion / Re: Burner question

« on: June 07, 2013, 10:57:06 am »

Are they big enough for 20 gal boils?  I'm looking for something that can handle at least 20 gals at a time.

I haven't done any 20 gal boils, but I'm sure that the Blichmann burner is capable of handling it.  What size kettle are you using for the 20 gal boils?

30 gal Blichmann.

7

General Homebrew Discussion / Re: Burner question

« on: June 07, 2013, 09:58:23 am »

Are they big enough for 20 gal boils?  I'm looking for something that can handle at least 20 gals at a time.

8

Beer Travel / DTW actually has one good beer!

« on: June 03, 2013, 03:26:04 pm »

I fly through Detroit a lot and the beer selection in this airport, where I write this right now is terrible. But I just discovered the Heineken Lounge has Brooklyn Lager and Bell's Two-Hearted in bottles. Its a small positive in this huge negative.

9

Beer Recipes / Re: German Pils - hop and malt questions

« on: June 03, 2013, 03:20:57 pm »

Oh no...water. I've been hoping to avoid that topic for a few more years.
I have to get a water test done for our new place so I'm gonna wing it this time but I will be back later with water questions.

I thought a recent thread advised against dry hopping with Saaz. I will add some Saaz to the
Hallertau and also add some Hallertau FWH as well to get up nearer 45 IBU. Just thought I'd go with Magnum to get the bitterness without so much hop mass.

10

Beer Recipes / German Pils - hop and malt questions

« on: June 03, 2013, 10:32:40 am »

I'm going to do a 20 gal batch of German pilsner (or as close as I can get) but I've got a couple questions.  I was thinking of the following:

30 lbs Weyerman Pils
5 lbs Vienna malt
75 g Magnum @ 60
100 g Hallertau @ 10
WLP Mexican Lager yeast (3 vials pitched to a 5 gal generic "lager" for a starter then all of the yeast harvested for this beer.  I'm sure that some would suggest 830 or 833 but I like the Mexican Lager, seems very clean in the few lagers I've made.)
I'm looking for a crisp beer that fits into the upper end of the bitterness range, maybe in the 35 IBU area.
My usual efficiency is about 80% although I've not done 20 gals at once before. 
Water is planned to be 1/2 RO and 1/2 tap.  My tap is fairly hard although I don't have actual #'s in front of me. 

My questions are:  Will the Vienna make it too sweet?  I don't have Munich on hand so I'm going with the Vienna unless you all talk me out of it.  The other option is 100% pils (I have cara-pils and C15 on hand but I assume crystal has no place in a pils).  I am looking for a bit of complexity which is why I would add Munich if I had it on hand.

Are the finishing hops enough?  Should I mix them up with other hops or do more additions.  I have Tettnang and some older Saaz on hand.  Was considering 50/50 Hallertau/Tettnang at 10 and maybe the same amount again at flameout. 

11

General Homebrew Discussion / Re: What's Brewing this Weekend - 6/1 edition?

« on: June 02, 2013, 05:59:02 pm »

5 gals of French Saison and 5 gals of generic lager as a starter for a 20 gal German lager brew coming up in a few weeks.

12

Equipment and Software / Re: Found an old carboy

« on: June 02, 2013, 02:09:56 pm »

It will be fine. This is one area where I've used a strong bleach solution and then wash it out after. The glass won't hold any off flavours if you get it clean.

13

Kegging and Bottling / Re: pressure filler from keg? vs old fashioned bottling from secondary

« on: June 02, 2013, 10:38:25 am »

I'm sure I'm doing it wrong but all I do is use the racking cane or bottling wand (cut the "ball valve" or what ever you want to call it on the bottom off if using a bottle filling wand at an angle.  I found this cut down on foam dramatically.  Yes it drips a bit but I'd rather deal with that than the foam).
Then, assuming a fully carbonated keg, I remove the gas in, vent the keg and then using only about 2 psi, fill the bottles.  I tried the rubber stopper and got frustrated so now I just fill this way.  At such low PSI, my foam over is minimal and I always place the bottles in a clean bowl so that when I'm done I just drink the run over (maybe 1/2 a glass or so). 

By the way, if you watch the video that Northern Brewer did using the Blichmann beer gun, they failed to mention that the liquid that they use is NOT carbonated which is why it looks so smooth and easy.  They told me this when I was at the new Minneapolis store.

14

Beer Recipes / Re: IPA for Pig Roast

« on: May 31, 2013, 11:16:56 am »

Personally I'd back the IBUs off to about 50 or 55 just to make it more balanced.  Are you looking for an IPA or an APA?  OG would be more of an APA wouldn't it?  For me, balance would make it more drinkable than just lowering the OG.
It will still be an awesome beer and one I'd like to drink as is but if you're not a real hop head, would it still be all day drinkable?

15

The Pub / Re: Looks nice but it's just an opener...

« on: May 31, 2013, 11:13:29 am »

Here we've got a pretty darn good lager called Steamwhistle and all summer, every case comes with an opener inside.  They are good quality too and very nice.  Each year is different and it's become a real collectors item for some guys.  I must have 20 of them floating around the house.