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Messages - garc_mall

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361

General Homebrew Discussion / Re: Rookie Needs A Lil Help

« on: May 22, 2012, 05:23:01 PM »

I am throwing out a guess here, but since I can't think of a hefeweizen that is much higher than 1.060, I would guess you still have sanitary wort, and I would follow big chicken's advice and throw a pack of WB-06 or another cheap dry yeast in the wort. Worst case, you lost a few more dollars and best case, you have a drinkable beer.

Also,
+1 on buying how to brew
+1 on keep trying, you will get it eventually

362

Wood/Casks / Re: Wine barrel aged beer

« on: May 21, 2012, 08:47:24 PM »

Quote from: majorvices on May 21, 2012, 08:06:24 PM

FYI, I hear there is a type of bacteria that is added white wine bbls that produces a malolactic acid IIRC correctly. I recently added some very dry saison to some white wine bbls and the beer did continue to ferment in the bbls. I have no idea how accurate this info is. I tried to do some Internet research but could not find anything.

I cannot confirm this, but I do know that in cider making, (and possibly in white wine making) malo-lactic bacteria are added after fermentation to convert malic acid present in apples to lactic acid. I would guess this is what you are referring to.

363

Beer Recipes / Re: U.K. stout

« on: May 21, 2012, 03:15:35 PM »

looking at your edited recipe, I would add a 1/4lb of medium crystal (55-65) and cut the roast barley back to 1/2 to 3/4 lb.

Oats or flaked barley would be nice, but they don't really work in a extract + Steeping grains environment.

364

Beer Recipes / Re: U.K. stout

« on: May 20, 2012, 11:04:45 PM »

When you say UK Stout, I am not quite sure what you mean, but this doesn't look like the grain bill for a stout. It looks like it would make a pretty decent Southern English Brown, or maybe a brown porter, but you are going to need either Black Malt or Roast Barley if you want a good stout.

I would take that and add 8-12 oz of roasted barley, and probably cut out the crystal. I think it still might be a bit big for a stout, but it is a starting point. Most stouts I have had are in the 1.045-1.060 range.

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