Topics

16

Ingredients / amarillo-simcoe combo on APA

« on: January 30, 2013, 09:40:38 AM »

Hello! i will do an APA next month and i would like to use the amarillo and simcoe hops. I damn crazy for the floral aroma that amarillo has and i think it could work great with the pine aroma of simcoe....do you guys think cascade will complement that combo or that is just to much hops for a 40 IBU APA, 1060 OG?

Do you have any suggestions for the hop bill? i mean how many ibus for bittering, for flavor and for aroma you could use? or do you think using all the 40 IBUS on late hopping addtion could better or may impart a grassy flavor?

thanks!

17

All Grain Brewing / mash out

« on: January 28, 2013, 09:58:44 AM »

Hello! when i do a single infusion mash i have always done a mash out increasing the mash to 170 F and sparging  with water at the same temperature in order to inactivate enzymes and have a less viscous wort... But, what is the main difference if i do a single infusion mash...and at the end of mashing just use sparge water at 170? do i need to be aware of something different? do you have some suggestions?

thanks!

18

Yeast and Fermentation / Porter temp profile

« on: January 08, 2013, 07:38:57 AM »

Hello! for a porter recipe using windsor dry yeast (or any british liquid yeast), do you think it would be better to have a fermentation temp profile starting from low 60's and finishing at 68 for a clean flavor, or starting at low 60's and letting raise it for free in order to have more esters? which of those temp profiles would be better for the style?

what do you think?

Thanks!

19

Ingredients / Styrian Goldings substitution

« on: January 02, 2013, 12:12:59 PM »

Hello, do you know a closer susbtitution for styrian goldings? is it right that fuggles hop is the same? i haven't tried that before...

thanks!

20

Kegging and Bottling / belgian style corkable bottles

« on: December 31, 2012, 10:07:23 AM »

Hello, does anybody knows a good supplier for corkable bottles?

thanks!

21

All Grain Brewing / dark malts on sparging

« on: December 20, 2012, 07:39:45 AM »

Hello, if i want to do a porter style with all dark and crystal grains mashed on the sparging, can i neglect the acidification effect of those malts? if yes, i just take the effect of base malts and apply some phosporic acid to achieve a ph 5.2-5.4 on the mash tun?

do you have a better option?

thanks!

22

Beer Recipes / spring style

« on: December 17, 2012, 01:08:50 PM »

Hello...i know winter is coming, but, any ideas for a spring style  (European preferably) other tan witbiers or saisons?

Any brainstorm would be nice

Thanks!

23

All Grain Brewing / kolbach index

« on: December 15, 2012, 11:36:31 AM »

hello! i've been reading about kolbach index on some forums and normally said that "a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing".

I'm using Rahr Pale Ale for a porter with a single infusion method...but reading the lot analysis of the malt, it has a total malt protein of 12.13% and a soluble protein content of 5.56%.

So 5.56 divided by 12.13 equals to 45%.... if this is correct, do i need to make a protein rest? at what temperature? how long?

Thanks!

24

Ingredients / kolbach index

« on: December 15, 2012, 11:33:13 AM »

hello! i've been reading about kolbach index on some forums and normally said that "a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing".

I'm using Rahr Pale Ale for a porter with a single infusion method...but reading the lot analysis of the malt, it has a total malt protein of 12.13% and a soluble protein content of 5.56%.

So 5.56 divided by 12.13 equals to 45%.... if this is correct, do i need to make a protein rest? at what temperature? how long?

Thanks!

25

All Grain Brewing / step mashing or single infusion

« on: December 07, 2012, 07:49:47 AM »

Hello, after reading for a while i'm still confused. If i want to mash a belgian style beer (tripel) with 2 row pilsner, what do you recommend me? step mashing as Gordon Strong said or single infusion because of a 2 row malt.

thanks!

26

Yeast and Fermentation / dry yeast for biere de mars

« on: December 01, 2012, 11:10:32 AM »

Hello! i would like to make a biere de mars batch soon....Because of geography location i can only buy dry yeast. Is the saflager 34/70 dry yeast good enough to make a biere de mars, o what other option do i have to make an accurate style?

thanks!

27

Equipment and Software / Stainless Oxygen Stones

« on: October 31, 2012, 12:55:53 PM »

Hi! Is there a proper way to clean a sanitize a Stainless oxigen stone who have a suspected pediococcus infection? i am worry to block the tiny pores of the stone with some kind of detergent

thanks!

28

Yeast and Fermentation / slurry color

« on: October 26, 2012, 10:50:00 AM »

Hello, i have been brewing porter for a while. Since last two batches, when i collect yeast from the bottom of my conical fermentro, i saw a brownish and thinner slurry (instead of a more white and dense one). Is that a sign of a possible contamination o what else? I have not changed any yeast strain (nottingham). Call me a paranoid but I recently had an infection of peddiococus on my plate chiller and i see bugs everywhere

thanks!

29

Yeast and Fermentation / oxigen grade

« on: September 24, 2012, 03:54:58 PM »

Hello, does anyone use pure oxigen to oxigenate wort before fermentation? what grade do you use? hospital or industrial?

i readed on danstar website that if you use hopital grade you have to be aware that it may contain some fungicide

thanks!

30

Ingredients / raisins

« on: August 28, 2012, 08:16:56 AM »

Hello, on Brew like a monk there is a dark strong belgian recipe that use raisins when boiling is finished...does anybody has used before? any tip? are there some pectin issues do i have to be aware?

thanks!