Messages

1

Beer Recipes / Re: Hibiscus Gose

« on: May 23, 2013, 01:21:59 pm »

looks to be just over 2 grams/gallon

The reason I wonder is because on his original recipe development thread there was a question about the salt addition amount in one the recipes in the Wheat book by Stan.  I believe there was an error and Stan provided duboman with the corrected amount per gallon. But that original thread seems to have disappeared or been eaten by forum gremlins?

I love the color hibiscus provides to beer!

2

Beer Recipes / Re: Hibiscus Gose

« on: May 23, 2013, 12:41:54 pm »

How much sea salt g/gal?

3

General Homebrew Discussion / Re: timing a lager D-rest

« on: May 17, 2013, 06:54:32 am »

If you pitch enough healthy yeast, pitch slightly cooler than ferment temps, and maintain a constant, steady temp in the 48-52F range for 3-4 weeks (allowing the yeast to reabsorb fermentation by-products), then a D-rest isn't needed IMHO.

I make plenty of lagers and I am sensitive to diacetyl and I have never found diacetyl in my lagers post fermentation. 

Just my opinion.

4

Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)

« on: May 16, 2013, 12:58:03 pm »

Go back and maybe listen to Matt from Firestone on CYBI when he is discussing Union Jack?  He recommended the White Labs equivalent and they do a modified step mash at 144-146F and then raise to 158F, I believe.  He also gives their fermentation profile and I am pretty sure their attenuation gets close to your desired goal.  It may be worth visiting.  It's been awhile since I listened to that episode, so don't remember it exactly...

5

Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)

« on: May 16, 2013, 11:07:28 am »

I'd mash in the 148-149F range for dryness.

If you are looking for 75-80% attenuation in an English strain, you may not get it base on WY1968 stats listed on their website.

What about WY1318 London Ale III, or my personal favorite WLP007 Dry English Ale? Both will get you closer, IMHO.

6

Ingredients / Re: 2011 NZ Rakau hops

« on: May 15, 2013, 08:19:31 pm »

all I need is one stupid ounce for a clone of Funkwerks Tropic King.

I hate to burst your bubble, but it was disappointing. . .

I agree.  I much rather prefer their flagship saison to their other offerings.  That being said, they just released a Nelson Sauvin Saison that I am dying to try!!!

7

Ingredients / Re: 2011 NZ Rakau hops

« on: May 15, 2013, 05:34:23 pm »

http://www.breworganic.com/organic-new-zealand-rakau-pellet-hops.aspx

That being said, I may have ounce lying buried somewhere in the freezer I bet.  Cleaning the garage tonite.  I'll take a look.  May have used the last of my Rakau for a Pacific Rim IPA.  Can't remember....

8

Beer Recipes / Re: Session IPA's

« on: May 11, 2013, 08:49:41 pm »

What kind of Brett character were you picking up? Was if barnyard/leather/funk, or was it cherry pie/pineapple? I could see how some of the newer hop varieties might hint at some of the fruitier Brett aromas, especially when coupled with a dry finish. But if you're picking up sweaty saddle blanket, then it's likely an infection.

Of course, you could brew a 100% Brett Session IPA, but that's another story.

These were my thoughts as well.

But, a 100% Brett beer is surprisingly clean compared to a secondary Brett fermentation. 

Send me a sample and I will let you know if it's Brett vs. funky hops. 

9

Equipment and Software / Re: IC Water Waste

« on: May 09, 2013, 01:33:27 pm »

Not sure that putting hot water on your plants or lawn is a good idea.  Those first several gallons throught the IC are pretty darn hot.  I usually fill up my mash tun for cleaning with the hot water and PBW soak then pump it through a closed loop with a cooler with ice water and submersible pump.  Greatly cuts down on the water waste.

10

Yeast and Fermentation / Re: British Yeast Recommendation

« on: May 08, 2013, 07:39:05 pm »

Why would you ever choose a yeast that leaves diacetyl in beer?  I am very sensitive to diacetyl and hate finding it in my beers.

That being said, for English beers I like Wy1469 West Yorkshire.  Good all around work horse at a variety of temps, floccs well, good fruity profile, but sadly no diacetyl (which in my opinion is a good thing )

Personally, I would avoid a yeast that creates a butter bomb.  But, that is the BJCP judge in me.  To each their own I suppose...

11

Beer Recipes / Re: Hoppy red ale

« on: May 07, 2013, 08:15:54 am »

May be worthwile to look into Jamil's West Coast Blaster or Evil Twin recipe?  Both are fantastic.  I don't believe either have a dry hop addition, but you always have that option

12

Homebrew Competitions / Re: AHA Announces Discontinuation of Club-Only Competition Program

« on: May 06, 2013, 05:43:15 pm »

I may be speaking out of place/turn, but I am pretty sure the Lincoln Lagers can host one of the comps.  We were stoked about hosting the COC in 2015, but obviously this is not the case anymore.

13

Beer Recipes / Re: Simcoe and Amarillo IPA

« on: May 06, 2013, 07:59:42 am »

My favorite hop combo.

+1 to what blatz said.

14

General Homebrew Discussion / Re: WLP565 What a monster

« on: May 06, 2013, 07:58:37 am »

If you think WLP565 is a beast, you should try WY3711.  It would have been at 1.002 this AM

15

Beer Recipes / Re: Vienna Lager Recipe Input

« on: May 06, 2013, 07:57:24 am »

+1 what others have said. 
This is my basic vienna recipe, scored a 45 at the KCBM comp a few years ago. Pretty simple recipe. One of my favorite beers I have brewed.

100% vienna malt
2 oz of carafa III approx. 1%
Mash 154F

35g hallertau @ 90m
14g hallertau @ 20
for approx 25 ibu's

WY2206
OG 1.052