196
All Grain Brewing / Re: Base malt recommendation for Belgian brews
« on: January 09, 2013, 07:09:48 am »
I've used Castle with great success in my Belgians, but it's my first sack of Belgian Pils, so I don't have much to compare to.
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197
Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 09, 2013, 06:29:11 am »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
Ooo. I like this. Might even have to break out the old immersion chiller for the occasion.
198
Kegging and Bottling / Re: Keezer of...well not death but certainly unpleasantness
« on: January 09, 2013, 06:25:07 am »
Been there, done that!
199
General Homebrew Discussion / Re: Dry Hopping in a corny keg
« on: January 08, 2013, 11:05:08 am »Nylon stockings should work well without letting any hop debris through.
Excellent!
200
The Pub / Re: Forced inventory control
« on: January 07, 2013, 05:33:14 pm »
Under the freezers is the worst!
Hey, at least it's on concrete and not wood flooring. Could be worse.
Hey, at least it's on concrete and not wood flooring. Could be worse.
201
General Homebrew Discussion / Re: Dry Hopping in a corny keg
« on: January 07, 2013, 05:31:14 pm »
I'm scared of dry hopping in a corny with pellets - has anyone been brave enough to work up a solution for that?
I'm concerned that the little particles, even in a bag, will clog the poppets.
I'm concerned that the little particles, even in a bag, will clog the poppets.
202
General Homebrew Discussion / Re: Forgive me, it's been too long.....
« on: January 07, 2013, 05:27:03 pm »
A cold toddy is a better idea than boiling coffee down.
Glad you're back to brewing!
Glad you're back to brewing!
203
Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 07, 2013, 05:22:12 pm »My suggestion would be to first wort hop to 30 IBUs or less of a clean bittering hop. Then do your late/flame out additions. Hop stands are awesome. I believe Stone does this sort of thing for most all their beers, and most of us know how awesome those are.
blatz, I considered a 60 minute with something clean, but I don't want it to be too bitter (okay, I don't want it to be harsh). I would like something like Lagunitas DayTime, if either of you have had that.
What utilization or 'minute mark' - if you will, do you use to calculate the IBUs from FWHing?
BTW, thank you guys so much for the encouragement!
204
Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 07, 2013, 01:16:32 pm »A normal-gravity IPA is a little more forgiving if you overshoot your bitterness, especially if you have a good chunk of your IBU's coming at 60 minutes (early hops shouldn't be affected to any great extent by a hop stand).
What would you consider a 'normal gravity' IPA? I should mention I've been getting 85-90% efficiency, so that grain bill will be around 6.1%. With beer calculus, this works out to be ~68 IBU? Idk how to calc IBUs in a hop stand - perhaps 18 minutes?
blatz, I considered a 60 minute with something clean, but I don't want it to be too bitter (okay, I don't want it to be harsh). I would like something like Lagunitas DayTime, if either of you have had that.
205
Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 07, 2013, 12:43:43 pm »
Both very good reads! Thanks!
Although reading through the Ray Daniels pdf may have convinced me to do an 80 minute hop stand and a dry hop... maybe I'll leave out the Simcoe of the 15 min addition, add the other 4 hops at around 10 minutes left, hop stand for 80 minutes with the 5 hops, then dry hop with the same 5 hops for 3 days.
Although reading through the Ray Daniels pdf may have convinced me to do an 80 minute hop stand and a dry hop... maybe I'll leave out the Simcoe of the 15 min addition, add the other 4 hops at around 10 minutes left, hop stand for 80 minutes with the 5 hops, then dry hop with the same 5 hops for 3 days.
206
Ingredients / To Hop Stand or not to Hop Stand?
« on: January 07, 2013, 11:39:39 am »
Here's a recipe I'm developing for a 'lower' alcohol, huge flavor IPA.
5 lb Crisp MO
4 lb Rahr 2-row
6oz C20
---------
15 minute additions:
1/3 oz each Citra, Galaxy, Centennial & Mosaic
1/2 oz Simcoe
Possible Hop Stand (or I'll wuss out and do a 5 minute addition):
2/3 oz each Citra, Galaxy, Centennial & Mosaic
Dry Hop:
1 oz each Citra, Galaxy, Centennial, Mosaic & Simcoe
---------
US-05 or equivalent
My question is about the hop stand - if I did it for 30 minutes, wouldn't my 15 minute addition be more like a 45 minute addition? And the hop stand be like a 30 minute addition? Or is this just a bad idea in the first place?
I'd like to get this right since I'm using some pretty awesome hops and don't want to waste them on a mediocre batch.
Cheers!
5 lb Crisp MO
4 lb Rahr 2-row
6oz C20
---------
15 minute additions:
1/3 oz each Citra, Galaxy, Centennial & Mosaic
1/2 oz Simcoe
Possible Hop Stand (or I'll wuss out and do a 5 minute addition):
2/3 oz each Citra, Galaxy, Centennial & Mosaic
Dry Hop:
1 oz each Citra, Galaxy, Centennial, Mosaic & Simcoe
---------
US-05 or equivalent
My question is about the hop stand - if I did it for 30 minutes, wouldn't my 15 minute addition be more like a 45 minute addition? And the hop stand be like a 30 minute addition? Or is this just a bad idea in the first place?
I'd like to get this right since I'm using some pretty awesome hops and don't want to waste them on a mediocre batch.
Cheers!
207
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: January 07, 2013, 11:15:11 am »Nice Amanda! Can you bring a bottle or two to NHC in Philly?
I wish I could! I doubt I'll be able to swing a trip this year though. Maybe next year!
208
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: January 06, 2013, 07:26:44 pm »
A few updates from my gueuze blending right before New Year's:
December 29, 2012 - Lambic Collection. Left to right: 2011, 2012a, 2012b, and the remaining 2010.
Up close of the 2010. 3 gallons of this made it into a gueuze and 2 gallons I bottled straight.
Up close of both of the 2012 lambics:
Most recent picture of the sour collection, from left front to right back, 3 gallons 2012 lambic on tart cherries, 2011 lambic, 5 gallons 2012 lambic, then two Flanders Browns - one with WLP665, another with WY3763.
December 29, 2012 - Lambic Collection. Left to right: 2011, 2012a, 2012b, and the remaining 2010.
Up close of the 2010. 3 gallons of this made it into a gueuze and 2 gallons I bottled straight.
Up close of both of the 2012 lambics:
Most recent picture of the sour collection, from left front to right back, 3 gallons 2012 lambic on tart cherries, 2011 lambic, 5 gallons 2012 lambic, then two Flanders Browns - one with WLP665, another with WY3763.
209
General Homebrew Discussion / Re: How to become a better recognizer of flaws
« on: January 04, 2013, 11:07:51 am »
Us women generally have more sensitive palates than our male counterparts. I read it in a book, so it must be true!
Otherwise, drinking beer and writing down what you think is a great way to get the thought process going. The BJCP has tons of great resources on their website - use them!
Otherwise, drinking beer and writing down what you think is a great way to get the thought process going. The BJCP has tons of great resources on their website - use them!
210
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 04, 2013, 11:04:55 am »
In no order of importance:
Brew styles that I haven't before - especially German styles!
-German Pilsner
-Vienna Lager
-Munich Dunkel
-Munich Helles
-Altbiers
-Schwarzbier
-Dopplebock
-Berliner Weisse
-Belgian Wit
-100% Brett Trois IPA
-Session IPA
-Belgian IPA w/WY3522
Judge/help in more competitions.
-Assist my local club as the assistant organizer for the regional NHC round
-Go/host continuing education classes for judges
Expand my sour beer pipeline.
-10 gallon lambic brew day
-Tart/funky saison?
Get REALLY good at saisons.
-I finally got a saison to turn out, so I must brew more! Perhaps a Saison w/ Brett % tart cherries? I was inspired by a fellow club member.
Brew styles that I haven't before - especially German styles!
-German Pilsner
-Vienna Lager
-Munich Dunkel
-Munich Helles
-Altbiers
-Schwarzbier
-Dopplebock
-Berliner Weisse
-Belgian Wit
-100% Brett Trois IPA
-Session IPA
-Belgian IPA w/WY3522
Judge/help in more competitions.
-Assist my local club as the assistant organizer for the regional NHC round
-Go/host continuing education classes for judges
Expand my sour beer pipeline.
-10 gallon lambic brew day
-Tart/funky saison?
Get REALLY good at saisons.
-I finally got a saison to turn out, so I must brew more! Perhaps a Saison w/ Brett % tart cherries? I was inspired by a fellow club member.