31
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: April 29, 2013, 04:58:13 PM »
From all accounts that I have seen, it appears that most people get above 85%. I am pretty confident that this will drop to where it needs to.
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32
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: April 29, 2013, 04:44:39 PM »
Okay thanks. I guess I should get out the thermometer to take a quick reading. I assumed with it moving along at room temp of 60 that the actual fermentation temp is actually closer to 65. Also with pitching it pretty high I would think it would stay high while it is vigorous. Assumptions are never good things...just need it to finish up where it should be so I will take another look.
33
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: April 29, 2013, 03:05:06 PM »
I brewed my first Saison with this yeast on Friday and have a question. What will the effects be of the fermentation decreasing over time? I believe we pitched the yeast pretty warm around 75 however the room has an ambient temp of around 60F so I assume the fermentation temp is slowly dropping. I don't currently have an accurate way of montoring that actual fermentation temperature in the bucket.
With this yeast it seems like most pitch it cooler and let it naturally rise. I am just curious about how the opposite process will affect the beer.
Although the fermentation procedure may be incorrect for this style I am very excited about it and think ther recipe is solid enough for a first attempt. Any advice about how long to leave this on the yeast? Does this style benefit from prolonged aging? I only ask because I need the fermenter space.
With this yeast it seems like most pitch it cooler and let it naturally rise. I am just curious about how the opposite process will affect the beer.
Although the fermentation procedure may be incorrect for this style I am very excited about it and think ther recipe is solid enough for a first attempt. Any advice about how long to leave this on the yeast? Does this style benefit from prolonged aging? I only ask because I need the fermenter space.
34
Beer Recipes / Re: I am dreaming of a hoppy white wheat beer
« on: April 25, 2013, 12:18:54 PM »I say do what you want to do but just be cautious. I am not very knowledgeable compared to most around here so I just speak from my recent experience.
My two recent relevant experiences
1.) All munich APA with Zythos - decent beer but hop character is completely overriddden by munich malt
2.) light bodied american wheat/APA with Columbus - just the oppossite of #1 (at this point)
I shouldn't really compare the two but have been learning a lot about how to balance the grain bill with the appropriate amount of hops. Apparently, I still have much to learn...
Then you didn't use enough hops!
Yep that was my point. Not enough hops in my all munich beer and too much hops in my wheat.
35
General Homebrew Discussion / Re: What's Brewing This Weekend - 4/28 Edition
« on: April 25, 2013, 11:48:53 AM »
Gonna try my first Saison tomorrow with WY3711 and mostly American hops.
36
Beer Recipes / Re: I am dreaming of a hoppy white wheat beer
« on: April 25, 2013, 11:46:27 AM »
I say do what you want to do but just be cautious. I am not very knowledgeable compared to most around here so I just speak from my recent experience.
My two recent relevant experiences
1.) All munich APA with Zythos - decent beer but hop character is completely overriddden by munich malt
2.) light bodied american wheat/APA with Columbus - just the oppossite of #1 (at this point)
I shouldn't really compare the two but have been learning a lot about how to balance the grain bill with the appropriate amount of hops. Apparently, I still have much to learn...
My two recent relevant experiences
1.) All munich APA with Zythos - decent beer but hop character is completely overriddden by munich malt
2.) light bodied american wheat/APA with Columbus - just the oppossite of #1 (at this point)
I shouldn't really compare the two but have been learning a lot about how to balance the grain bill with the appropriate amount of hops. Apparently, I still have much to learn...
37
General Homebrew Discussion / Re: Observation
« on: April 25, 2013, 11:42:05 AM »
In accordance with GolfBum, my recent Colorado craft beer experiences have been inconsistent and usually less than desirable. It seems that a lot of the new breweries are more focused on making unique/interesting beers instead of good solid, time tested styles and recipes.
I won't say that homebrewers make better beer than commercial ones but I would say a lot of the newer commericial breweries around here are really just glorified home brewers.
I won't say that homebrewers make better beer than commercial ones but I would say a lot of the newer commericial breweries around here are really just glorified home brewers.
38
Beer Recipes / Re: I am dreaming of a hoppy white wheat beer
« on: April 25, 2013, 10:15:45 AM »
There is a clone recipe in an earlier Zymurgy (4 back) from the brewers at Deschuttes for Chainbreaker White IPA. The best I've had.
Yeah I suppose it depends on what he is going for. I would consider "hoppy wheat" and wheat IPA different ideas especially if you are going the Chainbreaker route with a belgian yeast.
39
Ingredients / Re: combo hops for rye pale ale
« on: April 25, 2013, 10:12:57 AM »
Not sure you can go wrong with any of those although I don't have any experience with mosaic.
40
Beer Recipes / Re: I am dreaming of a hoppy white wheat beer
« on: April 25, 2013, 08:22:03 AM »
After doing something very similar, I would be careful to not overhop this one. My grain bill was 5# Vienna and 5# White Wheat with Columbus hopped throughout. I only use 1/4 oz of Columbus for bittering as well with a total of 3 oz for the whole batch including 1 oz for dry hopping.
After 3 weeks, it is barely drinkable but I am hoping it will mellow with time. I was going for something between an american wheat beer and an APA but it turned out like an extremely bitter IPA from a hops standpoint. It is called "hoppy b****" at this point.
I would recommend adding 5-10% carapils or something to help balance the beer out. This is all based on my recent experience so take it for what it is. I found it more difficult than I thought it would be to create what I was going for due to such a light bodied delicate base.
After 3 weeks, it is barely drinkable but I am hoping it will mellow with time. I was going for something between an american wheat beer and an APA but it turned out like an extremely bitter IPA from a hops standpoint. It is called "hoppy b****" at this point.
I would recommend adding 5-10% carapils or something to help balance the beer out. This is all based on my recent experience so take it for what it is. I found it more difficult than I thought it would be to create what I was going for due to such a light bodied delicate base.
41
Beer Recipes / Re: Rye pale ale
« on: April 24, 2013, 09:26:24 AM »
What Denny said...I think you want at least 15% rye in in a "rye APA". I love Citra so I say go for it. Seems like a lot think it is overpowering so say to use in in moderation. I think Citra goes well with Cascade and Centennial
42
Beer Recipes / Re: Vienna/Wheat/Pale
« on: April 24, 2013, 09:03:55 AM »
This beer has been carbing in the keg for a few days and I had a quick taste yesterday. Damn it is overly bitter and pungent. There is no malt character for the hops to hide behind and it is in your face, almost lip puckering bitterness. My efficiency was very bad for this batch so my OG was only 1.043 with 33 IBUs. I had no idea that 33 IBUs could be so over the top. Not sure this beer will be very drinkable unless it mellows a lot in a couple of weeks. Now I know what all columbus can do in a light bodied low OG beer.
Hop schedule ended up at
7 g Columbus 60 min
14 g Columbus 20 min
14 g Columbus 10 min
14 g sweet orange peel 5 min
21 g Columbus 0 min
28 g Columbus dry hop
Hop schedule ended up at
7 g Columbus 60 min
14 g Columbus 20 min
14 g Columbus 10 min
14 g sweet orange peel 5 min
21 g Columbus 0 min
28 g Columbus dry hop
43
All Grain Brewing / Re: advice for adjusting to different system
« on: April 23, 2013, 07:25:12 AM »
Thanks guys. The main problem is I am only going to be living in my current location a few months and the 10 gallon system is not mine. So bascially everything is going to change again.
I am just going to have to keep brewing and try not to worry too much. Its just frustrating when you are trying to formulate a recipe and are it becomes a guessing game more or less. For the two batches I have done I got 63% and 71% for efficiency with the prior being for a 5 gallon batch. The process and grain crush has stayed constant. For the 71% batch I did focus more on stirring the mash and used a paddle to compact the mash at the end of the sparge. I am good about taking notes so next batch I will try to change nothing and shoot for the 70% mark.
I am just going to have to keep brewing and try not to worry too much. Its just frustrating when you are trying to formulate a recipe and are it becomes a guessing game more or less. For the two batches I have done I got 63% and 71% for efficiency with the prior being for a 5 gallon batch. The process and grain crush has stayed constant. For the 71% batch I did focus more on stirring the mash and used a paddle to compact the mash at the end of the sparge. I am good about taking notes so next batch I will try to change nothing and shoot for the 70% mark.
44
General Homebrew Discussion / Re: Look what the stork droped off...
« on: April 22, 2013, 03:16:49 PM »
1) I wouldn't worry about doing a secondary ever unless your are doing something which needs to age for a long time. A lot of people dry hop, add fruit, etc in the primary after fermentation is completed.
2) I used to do 3 gallon boils for extract. Your hop utilization will be affected by a partial boil. Make sure your recipe calculator accounts for this.
3) Are you referring to the settled yeast in the bottle? Definitely doesn't hurt to drink it (especially for an unfiltered wheat beer or something similar). My main reason for pouring in a glass is to leave as much of the yeast behind so that clarity and appearance are more appealing.
2) I used to do 3 gallon boils for extract. Your hop utilization will be affected by a partial boil. Make sure your recipe calculator accounts for this.
3) Are you referring to the settled yeast in the bottle? Definitely doesn't hurt to drink it (especially for an unfiltered wheat beer or something similar). My main reason for pouring in a glass is to leave as much of the yeast behind so that clarity and appearance are more appealing.
45
Commercial Beer Reviews / Re: New Belgium Rolle Bolle
« on: April 22, 2013, 02:39:25 PM »
I tried this over the weekend. I have never had monk fruit or soursop but didn't notice many unique flavors that I thought these would contribute to. I suppose the flavor combos with the hops may be complimented by the fruit. Overall I thought it was decent but need to try it again.
I wish that the seasonals, especially from them, would stay the same for more than a year or two. I personally like the anticipation of a good seasonal instead of ones that are continually changing. I used to love their old spring seasonal Mighty Arrow and every once since it has been a bit of a disappointment to me.
I wish that the seasonals, especially from them, would stay the same for more than a year or two. I personally like the anticipation of a good seasonal instead of ones that are continually changing. I used to love their old spring seasonal Mighty Arrow and every once since it has been a bit of a disappointment to me.