61
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.
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62
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.
63
Beer Recipes / Re: Red IPA
« on: January 20, 2013, 06:46:55 PM »
Jamil's West Coast Blaster is a pretty good example of a West Coast Amber/Red IPA. Just sub out the Cascade and Centennial for Amarillo and Simcoe (My fave hop blend, BTW) and the CTZ for the Horizon and you'll have yourself a fantastic brew! Just bump up your base grain a little if you want to still have an OG of 1.070 and dry hop like you planned!
Cheers!
http://beerdujour.com/Recipes/Jamil/JamilsAmericanAmberAleExtract.htm
Cheers!
http://beerdujour.com/Recipes/Jamil/JamilsAmericanAmberAleExtract.htm
64
Yeast and Fermentation / Re: Favorite yeast for a Belgian IPA?
« on: January 20, 2013, 09:39:19 AM »
Chico 
I used to love the idea of Belgian IPAs. However, the more I have had and made, the more I dislike the interplay of the Belgian phenolics combined with the hop flavors and aromas. I think I'll just stick to regular good ol' fashion IPAs. But, to each their own.
Back in the day, I used WLP500. If that helps?
I used to love the idea of Belgian IPAs. However, the more I have had and made, the more I dislike the interplay of the Belgian phenolics combined with the hop flavors and aromas. I think I'll just stick to regular good ol' fashion IPAs. But, to each their own.
Back in the day, I used WLP500. If that helps?
65
All Grain Brewing / Re: Overshot Mash PH
« on: January 19, 2013, 12:29:17 PM »I wouldn't be as worried about the pH as about the effects of 5.2 on the beer flavor.
Denny, I thinking he was targeting a mash pH of 5.2, not using 5.2? Correct, David? I think at 5.1 you'll be fine. The enzymes may have to work a little harder for a little longer, but shouldn't be of concern. If unsure, do a starch conversion test. Plus, there is always a +/- on accuracy of pH meters, so you may be closer to 5.2 than 5.1? Conversely, you could be lower than 5.1 as well.
. Once, you sparge the pH of your wort and beer will be fine. I have overshot an occasion more than once, but just dial back a little on acidifing the sparge water. Beer was fine in the end. RDWHAHB!
66
Ingredients / Re: Coconut Extract
« on: January 18, 2013, 09:18:53 AM »
Why not add real coconut to the keg?
67
General Homebrew Discussion / Re: Super Bowl brews
« on: January 13, 2013, 08:53:59 PM »Not if Baltimore has something to say about it. How are you going to feel seeing Ray Lewis dancing at mid-fieldPatriots Pale Ale? Brady Bock? Belichick Berliner Weisse?Let's not get ahead of ourselves. The road to New Orleans goes through
Nothing planned except a Superbowl victory!!! Also, my fermentors are dedicated right now for brewing for NHC first round.
GO PATS!!!Denver!Gillette
Hope you follow your own advice. The Ray Lewis retirement tour's next stop is Gillette and if there is one team that matches up well with the Pats and isn't scared of Tom Brady and Bellichek, it's the Raven's...
EDIT: That and they should have probably won the game in the playoffs last year against the Pats, so there is the revenge factor.
68
General Homebrew Discussion / Re: What's Brewing This Weekend - 1/11 Edition
« on: January 10, 2013, 02:41:49 PM »
Kegging a Dusseldorf Alt, making a starter of WY1469 for a NE Brown ale, and brewing a Mo-WIT-o, a mojito/wit beer fusion. Wit beer grain bill, fresh lime zest, fresh spearmint, and chico yeast. Could either be really good, or really bad
69
Ingredients / Fresh Spearmint?
« on: January 09, 2013, 03:23:02 PM »
Probably a long shot here, but does anyone know where to find fresh spearmint in the winter? Likely looking for an online source as I have checked the local grocery stores, Whole Foods, and organic stores with no luck. Just started growing my own in a pot a couple of weeks ago, but may not produce the desired amount I am looking for based on my brewing timeline. Looking to use about 1-2oz added to the beer after primary fermentation. My google searches have so far turned up nothing. I would prefer to use "fresh" as opposed to the "dry" spearmint. But, want to exhaust all possible resources before I commit to the dry spearmint. Must be spearmint, not looking for other "mint" species. Obviously, not the ideal time of year to plan this...
Thanks,
Brian Hoesing
Thanks,
Brian Hoesing
70
General Homebrew Discussion / Re: Super Bowl brews
« on: January 08, 2013, 01:28:04 PM »Not if Baltimore has something to say about it. How are you going to feel seeing Ray Lewis dancing at mid-fieldPatriots Pale Ale? Brady Bock? Belichick Berliner Weisse?Let's not get ahead of ourselves. The road to New Orleans goes through Denver!
Nothing planned except a Superbowl victory!!! Also, my fermentors are dedicated right now for brewing for NHC first round.
GO PATS!!!
I would be more worried about The One Armed Man if Joe Flacco wasn't his team's QB. Good work by Dan Shaughnessy to speak for the Patriots and provide the Texans with bulletin board material.
71
General Homebrew Discussion / Re: Super Bowl brews
« on: January 08, 2013, 12:57:04 PM »Patriots Pale Ale? Brady Bock? Belichick Berliner Weisse?
Nothing planned except a Superbowl victory!!! Also, my fermentors are dedicated right now for brewing for NHC first round.
GO PATS!!!
Let's not get ahead of ourselves. The road to New Orleans goes through Denver!
72
Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 08, 2013, 12:55:32 PM »You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.
That's what I do.
Kai
+1
73
Ingredients / Re: Dry Hopping w/ Simcoe + Amarillo
« on: January 08, 2013, 12:55:03 PM »
My favorite hop combo. If you have the ability to try Stone's Sublimely Self-Righteous Black IPA, do. That is all late and dry-hopped simcoe and amarillo 50:50.
74
Ingredients / Re: Combination of hops to create an "orange" flavor
« on: December 31, 2012, 07:25:47 PM »Wait, is there a reason you don't just, you know, use oranges?
I am planning on brewing an APA next week. I am trying to come up with a blend of hops to be more "orange/citrus" than pine or grapefuit, passionfruit, etc. Going to hop burst it late.
Hops that I know give an "orange" type flavor from experience and reading various hop profiles are:
Amarillo
Cascade (probably more grapefuit?)
Summit (orange/tangerine, hoping to avoid the garlic/BO/Onion)
Motueka
Pacific Jade
Tenatively planning on using a 2:1:1 ratio of Amarillo:Cascade:Summit, but could possibly substitute one of the NZ varieties.
Thoughts anyone?
Thanks,
Brian
EDIT: I will also be adding some fresh orange zest at 5min before flameout. Probably 2-3 oranges?
I am. I would just like to compliment it with the hops.....
Besides, where is the challenge in just using oranges/zest with all the wonderful hop flavors available to us as brewers today? I mean, we can use Belma hops to create a strawberry-flavored beer.
http://www.bear-flavored.com/2012/12/recipe-and-tasting-notes-belma-single.html
So, in theory we should be able to do the same with creating an orange flavor, no? Grapefruit isn't that far from oranges. In theory, I would like to create a "fruit" beer without adding "fruit" if I don't have too.
75
Ingredients / Re: Combination of hops to create an "orange" flavor
« on: December 30, 2012, 08:33:39 PM »
Ok, we are getting a little off track here 
. I am aware corriander provides "orange" character. But, I am trying to achieve this mainly with hops. Making a fruit beer for a local comp "pineapple/orange" to be specific. Trying to avoid the spice/corriander. Hence, the hops question.
Here is what Stan's book says about the corriander experiment (abriged version)...
Sapporo researchers brewed 2 beers: one with Citra, one only with corriander. Both are rich in geraniol and linalool. The finished Citra beer contained; geraniol, linalool, and citronellol. The same transformation occured with corriander. The concentraition of citronellol and geraniol were dependant on geraniol concentration. Taste panels rated both beers as very similar. The research suggests the importance of citronellol and linalool in the hop-derived citrus flavor of beer. But, since there was little citronellol in raw hops, it's generation was dependant on geraiol yeast metabolism.
So, maybe using some combination of Citra is in order?
. I am aware corriander provides "orange" character. But, I am trying to achieve this mainly with hops. Making a fruit beer for a local comp "pineapple/orange" to be specific. Trying to avoid the spice/corriander. Hence, the hops question. Here is what Stan's book says about the corriander experiment (abriged version)...
Sapporo researchers brewed 2 beers: one with Citra, one only with corriander. Both are rich in geraniol and linalool. The finished Citra beer contained; geraniol, linalool, and citronellol. The same transformation occured with corriander. The concentraition of citronellol and geraniol were dependant on geraniol concentration. Taste panels rated both beers as very similar. The research suggests the importance of citronellol and linalool in the hop-derived citrus flavor of beer. But, since there was little citronellol in raw hops, it's generation was dependant on geraiol yeast metabolism.
So, maybe using some combination of Citra is in order?