Messages

46

Beer Recipes / Re: basic blonde ale

« on: February 12, 2013, 03:18:26 PM »

I'd go:

90% 2-Row
5% wheat
5% honey malt

keep everything else the same.

Edit: And Simple

47

Homebrew Competitions / Re: Judging at 2nd round NHC

« on: February 06, 2013, 09:35:40 PM »

It never hurts to volunteer to steward.  At the very least you will learn from more experienced judges and there is the possibility of sampling some of the beers.

48

All Grain Brewing / Re: Looking for a good AG recipe book

« on: February 06, 2013, 09:33:57 PM »

Also, Designing Great Beers by Ray Daniels is another excellent resource.

49

Ingredients / Re: Meridian Hops

« on: February 05, 2013, 03:01:00 PM »

Put me in the camp of no or little crystal malts in my pale hoppy ales.  My base APA lately has been:

80% 2-row
10% Munich
6% Victory
4% Wheat

I think if you really want to get a feel of the Meridian hops I would eliminate the Galena, altogether.

50

Ingredients / Re: citrus juice

« on: February 01, 2013, 06:07:17 PM »

If you did add juice.  I would add it post fermentation.

51

Ingredients / Re: citrus juice

« on: February 01, 2013, 04:59:47 PM »

I would just add the zest from the peels of the citrus fruit.  FWIW, zest from a dozen limes is 3 oz.  I would worry about acidity.

52

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

53

All Grain Brewing / Re: Batch Sparging pH

« on: January 29, 2013, 06:04:36 PM »

I usually just adjust my sparge pH to about 6. Your mash pH is usually pretty set and will not fluctuate much with the batch sparge.  At least that is what I do and that works for me.  If I am using R/O I generally don't do anything and just add salts to the boil kettle.

54

Equipment and Software / Re: Better Bottle Mold

« on: January 29, 2013, 01:04:18 PM »

Maybe hit it with some Camden tablets? 1 tab/gallon?  Otherwise, bleach I suppose.

55

Ingredients / Re: Apricot Flavored Syrup

« on: January 28, 2013, 10:20:26 AM »

I'd use this stuff from Olive Nation, it's of much better quality than the stuff you get from your LHBS and doesn't taste nearly as artificial:

http://www.olivenation.com/Pure-Apricot-Extract-P552C55.aspx

Titrate up from a small sample to your gallon size based on taste.  Maybe even dial it back 10% just to be on the safe side.  You can always add more, but you can't subtract.

The other option is to add your fresh/frozen fruit to either the boil kettle or the secondary (2lbs/gallon of beer).  I wouldn't be concerned about pectic haze if you are making a wheat beer. Then adjust with the extract afterwards to get the beer the flavor and aroma profile you are looking for.

56

Ingredients / Re: Nelson Sauvin hops

« on: January 28, 2013, 09:41:39 AM »

Hey,

Just wondering if anyone tried a successful hop combo with the Sauvin?  Phil, did you try the Simarillo blend with it?

I was not too entranced with the silly white wine fruity by itself..in an APA anyway.  I was thinking about something else to cut it a bit...Chinook?  Simcoe?  Columbus?

Anything?

Citra

57

Beer Recipes / Re: And another IPA recipe for comments...

« on: January 28, 2013, 05:54:58 AM »

I wouldn't worry about using the Belma as your bittering addition.  The bitterness is rather smooth and fairly mild even though it is 12.3%AA.  It lacks a lot of the awesome flavors and aromatics of some of the newer dual purpose high AA% varieties.  To be honest with you, the beers I have made and others I have tasted with Belma don't have a lot of flavor.  It is probably better suited as a bittering hop, IMHO.

58

Yeast and Fermentation / Re: Yeast for English Barleywine?

« on: January 27, 2013, 04:41:54 PM »

I like 1469 for mine.

I haven't been able to get a hold of that one yet.  I sure would like to try it sometime

I really like WY1469 for my lower gravity English ales.

For an Old Ale last year, I pitched WY1469 for the first 48hrs of fermentation and then finished it off with WLP007.  A lot of English character with a dry finish.  It received honorable mention in the Old Ale COC a couple of months back.

59

Ingredients / Re: Fresh Ginger or Dry Ginger??

« on: January 26, 2013, 02:20:05 PM »

I prefer to use the candied ginger.  Chop it up and add it in the last 5 minutes of the boil.

60

Yeast and Fermentation / Re: Yeast for English Barleywine?

« on: January 26, 2013, 02:18:34 PM »

WLP007-Dry English Ale yeast.  Get all of the goodness of WLP002 and WLP001 all in one!  Just be sure to keep your temps in check!  This yeast likes to run hot and works hard and fast.  You don't want to end up with a lot of fusels.  Pitch at 64F.  Free rise to 66F. Hold x 24 hours and then gradually let it rise to 68-69F over 3 days.