Messages

16

Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA

« on: April 18, 2013, 01:20:58 PM »

How did you transfer the beer?  Have you moved the kegs a lot?  I love WLP007, it's pretty much my house yeast.  The one issue I have with it is initially that yeast drops like a ton of bricks, but it you disturb it it takes along time to settle out again, for whatever reason.

Also, any dry hops?

I have heard about the clarity issues with MO, but I haven't experienced any myself with MO.

Have you tried Biofine or isinglass?

Otherwise, my only suggestion is time.

17

Ingredients / Re: Simcoe hop question

« on: April 18, 2013, 12:30:17 PM »

I definitely think Simcoe would be out of place in your wheat beer. It's mainly dank and piny with some citrus notes (and a dash of cat piss to some).

+1.  Forgot to mention this.  I think Simcoe could have a bad effect on any wheat beer.

I disagree, if you use it late with restraint.  Especially, if paired with something like williamette or cascade to complement it. Or just by itself. A lot of the characteristics of Simcoe are comparable to Citra and yet Zombie Dust is the bomb!  I think you would be surprised how many commercial wheat beers may have a simcoe hop addition.

Are you brewing to enter into a BJCP comp or for something you and your friends enjoy?  No limits or parameters on experimentation or trying something new or creative in homebrewing  

18

Ingredients / Re: Simcoe hop question

« on: April 18, 2013, 11:29:51 AM »

Simcoe is pretty much one of the prototypical IPA hops. It would work in an American Amber/Red/Brown. I think Columbus and Cascade are the best bets from the hops you list below to pair with Simcoe. If you want to try it out maybe do a basic amber with an ounce at 15 minutes, an ounce at flameout and an ounce in dry hops. Add some Cascade to fill out the hop bill to your liking and use the Columbus at 60 minutes to get your IBU's up to your target.

I definitely think Simcoe would be out of place in your wheat beer. It's mainly dank and piny with some citrus notes (and a dash of cat piss to some).

Amarillo, IMHO is the best hop to pair with Simcoe.  Don't know if you have any of that on hand?  It is the one you see most commonly.  Otherwise, I agree with everything erockrph has alread posted above.  I also wouldn't be afraid of using Simcoe w/ CTZ 50:50 as a late addition and/or dryhop.  That would be my preference of what you have on hand, but I like my hoppy beers dank and piney with some citrus notes

19

Beer Recipes / Re: APA w/Galaxy and ?

« on: April 05, 2013, 12:53:43 PM »

i've not tried it personally, but I've read Nelson is a nice match to Galaxy 50:50.

This^^^^

It is the signature dry hop combo of Stone's Enjoy By IPA.

20

Yeast and Fermentation / Re: Wyeast Old Ale alternatives

« on: March 28, 2013, 05:48:45 PM »

WLP007 Dry English Ale.  Good English character.  Able to handle high ABV/OG. 75+% attenuation. Floccs like a ton of bricks.

21

Beer Recipes / Re: Janet's Brown Ale: grain bill discrepancy?

« on: March 27, 2013, 08:32:58 PM »

I would choose which of the 2 recipes you want to brew and go by grain percentages and calculate it based on your system and your efficiencies.  Never brewed it, but I hear it is a great recipe.  I prefer my own India Brown recipe.

22

Beer Recipes / Re: Janet's Brown Ale: grain bill discrepancy?

« on: March 27, 2013, 08:28:25 PM »

Yeah, there are 2 different versions of Janet's, a regular version and an imperial.  The imperial is the on that won the specialty category at NHC.

23

Beer Recipes / Re: Janet's Brown Ale: grain bill discrepancy?

« on: March 27, 2013, 07:44:57 PM »

The 5 gallons in Brewing Classic Styles is in the keg/bottles.  All of Jamil's recipes are 6 gallons at the end of the boil, 5.5 gallons to the fermenter, and 5 gallons to the keg. This includes CYBI episodes.

Did you check the efficiency of both recipes?  Jamil generally uses 70% effeiciency.  That is my guess...

24

Beer Recipes / Re: Pale Ale Recipe

« on: March 26, 2013, 08:08:39 PM »

Move your cascade addition from FWH to 60min or substitute a higher alpha hop for the same IBUs as a 60min addition (as Denny says, I like the "slap"), flip-flop your 15 and 10 min additions (and maybe move the 15min to 20min?), and double the 0 minute additions as well as your dry hop additions.  A 1/2 oz of cascade or some other "C" hop at 30min wouldn't hurt, maybe CTZ? 

Also, what is the approximate sulfate level of your water? 150-200ppm of SO4 may be a good starting point.

I agree with the crystal malt percentage, no more than 10%.

25

General Homebrew Discussion / Re: Can't clean fermenter

« on: March 26, 2013, 12:55:45 PM »

I use a concentration of 2 oz of PBW in 5 gallons of hot faucet water and let it soak overnight.  On the few occasions where it didn't all come off a 2nd round took care of it.

This has been my experience as well.  I will say, that for whatever reason, Oxyclean works better for me with cleaning the Better Bottles.  For everything else, I use PBW.

I wouldn't use a brush because you risk scratching the inner plastic surface.

26

General Homebrew Discussion / Re: Stone Brewing, Wil Wheaton and Drew Curtis of Fark?

« on: March 21, 2013, 12:22:18 PM »

Sounds to me like Stone is setting up an epic April fool's prank.  Since the release date and carefully guarded "secret" are set to be released conviently at the beginning of April.  Stone is notorious for their April fool's pranks and they surprising had no tricks up their sleeve last year. 

Curious to see if it's a "real collaboration."

But, don't be shocked if it's another Stone April Fool's joke.  And if so, it looks like Greg is going to great lengths to sell it this year.

27

General Homebrew Discussion / Re: Brewing over Two days

« on: March 19, 2013, 06:59:26 PM »

The other option would be to mash in overnight?

OK. I hadn't thought of that. I mash in a 10 gal igloo. If my start temp is 154* and I let it sit for 20-24 hours the temp will fall to an unknown. Probably room temp of 65*. What is that going to do for conversion? Kind of a reverse step mash? Does that work to go from high to low for converting?

Well, I thinking more like 8hrs, 10hrs max (basically right before you go to bed).  20-24 hrs would be a little more than "I" am comfortable with.  Your mash may convert a little more than usual and the resulting beer may attenuate more than usual and end up a little thin.  Also, the pH may drop a bit as lactobacillus may take over a little (which may not be a bad thing).  But, (A) it never hurts to try most things once,  and (B) if you are comforatble with it, go for it.  And, do what Denny suggests   I wouldn't worry about it converting...

28

General Homebrew Discussion / Re: Brewing over Two days

« on: March 19, 2013, 01:03:23 PM »

You might want to ramp it up to boiling quick to stop enzyme conversion and kill all the unwanted micro-organisms before brewing it the next day. Especially, if it is gonna be awhile before you get to it?

The other option would be to mash in overnight?

In all likelihood, it will be fine.

29

All Grain Brewing / Re: Emphasize pilsner?

« on: March 13, 2013, 08:33:15 PM »

Maybe they meant it was lacking a grainy character usually associated with pilsner? Is there contact info for the judge? If so maybe they can explain what they meant.

This was my thought as well...

30

Ingredients / Re: Hop to complement Citra?

« on: March 13, 2013, 07:29:48 PM »

Mosaic might be an interesting choice. Dank and fruity.  A lot of 4MMP, much like Simcoe, since they are related and all...