Messages

31

General Homebrew Discussion / Re: What's Brewing This Weekend - 3/2 Edition

« on: February 26, 2013, 08:14:50 PM »

I'm thinking about doing a 15 minute APA I saw on Basic Brewing Video.  I'm going to be busy this weekend and I haven't done an extract batch since going all-grain about seven months ago.  Should be a fun experiment and a quick way to get five gallons of beer.  It also means less time brewing in the snow.

32

Ingredients / Re: Grain for just color

« on: February 26, 2013, 07:49:45 PM »

If you are only steeping  a few ounces a coffee press would work if you have one.  They work well for hop tea and bacon extract.

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General Homebrew Discussion / Re: Brewing Class Picking Up Steam

« on: February 26, 2013, 06:11:13 PM »

The last class meets at the local brewpub for a brewery tour and a flight of their beers

I had one final exam on the Buffalo River trail and another in a cave, but never in a brewpub.  That's awesome.

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Yeast and Fermentation / Re: wlp001 for Scottish 60/ or 70/

« on: February 26, 2013, 05:35:49 PM »

According to the author of that well-known book, an old book on home brewing incorrectly referred to using smoked or peated malt in Scottish styles.  He claims that is where the smoked malt in Scottish styles originated.

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Ingredients / Re: Grain for just color

« on: February 26, 2013, 05:25:05 PM »

Near the bottom of the FAQ's page is a brief explanation on how they make Carafa.  It is a "huskless" roasted malt.

http://www.weyermann.de/cz/faq.asp?umenue=yes&idmenue=62&sprache=2

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Ingredients / Re: My Recent Experience with Citra

« on: February 26, 2013, 10:32:39 AM »

A friend of mine brewed a Nelson IPA and the Nelson Sauvin gave it a powerful orange aroma.  I'd like to try a wheat with either Nelson or Citra.  Tallgrass Brewing makes their Halycon Wheat with Citra and it isn't overpowering but I can definitely taste the Citra.  I'm not a fan of pitting fruit in beer but a hoppy wheat with Citra would be fun to try.

37

The Pub / Re: What's the Weather Like Where You Are?

« on: February 26, 2013, 12:10:31 AM »

We're getting ready for the 8-20 inches of snow in Kansas City, MO.  Fortunately, I'm a teacher so I'm not forced to drive in a blizzard.  We're expected to get as much as 20 inches and 30mph gusts.  Glad I'm not in TX and OK where it was 77mph.  Just wish I woulda had time to get to the LBHS before the storm.

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Extract/Partial Mash Brewing / Re: Steeping vs.Mini Mash

« on: February 24, 2013, 03:08:30 PM »

For going all grain on the cheap, take a look at www.dennybrew.com

It's also easy and efficient.  I used the method outlined in Palmer's book for my first 11 all-grain batches.  Last weekend I followed the procedure on dennybrew.com and my efficiency increased from 70% to over 81% with less effort.

To get back to the OP, when I went all-grain I went from extract with specialty grains right to all-grain.  A friend picked up a 10G Igloo cooler for $1 at a flea market and I spent about $5-10 at the hardware store on a plastic ball valve and other supplies to make a mash tun.  If you already have the ability to mini-mash (an extra bucket and a paint straining bag) then go for it.  Otherwise, I'd just go all grain.

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Extract/Partial Mash Brewing / Re: Steeping vs.Mini Mash

« on: February 24, 2013, 01:49:12 PM »

So does steeping only add color but not fermentable sugars?

Steeping specialty grain does add some fermentable sugar.  See the chart in Chapter 12, Section 4 of John Palmer's How to Brew/

http://www.howtobrew.com

EDIT:  Chapter 12.4, in Section 2.

40

Beer Recipes / Re: recommend an oktoberfest yeast

« on: February 22, 2013, 05:41:52 PM »

For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

Edit: According to Kris England's chart it's WLP820.

wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.

I used Wy2206 and the Oktoberfest was pretty good.  I thought I could detect some diacetyl but none of my friends could.  This was my first and only lager attempt as I don't have an ideal place to ferment a lager. I used a Mr. Beer fermentor so I could ferment it in my refrigerator.  It fermented around 47F and lagered for two months at 37F.  Probably not ideal temps so a little diacetyl wasn't surprising.  Overall it was a good beer and if I ever get a thermostat for my deep freeze I'll use 2206 on another Oktoberfest.

EDIT: I also didn't make a starter as I thought a smack pack would provide enough yeast for a little over 2 gallons.  May explain the diacetyl I thought I detected.

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Beer Recipes / Re: Check my recipe please

« on: February 21, 2013, 07:13:26 PM »

I haven't brewed a breakfast or coffee stout yet but I have brewed Irish, American and Oatmeal Stouts as Stout is one of my favorite styles.  The recipe looks good.  With Irish and Oatmeal styles I usually go with Fuggles or EKG.  I've never put more than a pound of chocolate malt in but with everything else in the recipe I might try that.  IF I were to change anything I would boost the oats to a pound and maybe use WY1056 or WLP001.  Also, JZ says if you want a more intense oat flavor lightly brown the oats in an oven on a cookie sheet at 300F but the oats are mainly there to add smoothness.  Looks like a good recipe, I hope it works out!

42

Yeast and Fermentation / Re: Manufacturer Attenuation Figures

« on: February 17, 2013, 10:16:59 AM »

I should've been more clear.  I was referring to whether these figures were actual or apparent.  So it looks like neither.  Are the manufacturer provided attenuations even useful for comparison with my apparent attenuation?

43

Yeast and Fermentation / Manufacturer Attenuation Figures

« on: February 17, 2013, 09:46:55 AM »

Do yeast manufacturers post actual attenuation or apparent attenuation figures for yeast strains on their websites?  Neither the Wyeast FAQ's page nor quick searches on Google and the AHA forum gave me the answer.

44

Beer Recipes / Re: Is this a Blond or Saison?

« on: February 15, 2013, 02:47:56 PM »

Use 3711/3724 = Saison

Use 3522/3787/1214/etc = blond

Just changing the yeast makes it a Saison?  Would I also need a later hop addition?

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Beer Recipes / Is this a Blond or Saison?

« on: February 15, 2013, 02:00:11 PM »

I want to get some input as to what this beer would be classified as based on the recipe.  I've brewed this before and called it a Belgian Blond.  I'm getting ready to brew it again this weekend but the recipe generator on Brewer's Friend indicated the recipe would fit better under Saison or Belgian Specialty Ale.  It tasted really good the first time I brewed it.  I thought it tasted like a Saison but it I don't know if I've tasted a good example of a Belgian Blond.  I've had Leffe and Grimbergen but it has been a while. I'm aware many blond ales and saisons are just Pilsener malt and sugar but I've seen variations.  Like I said, it tasted good so I don't necessarily care about brewing to style this time because of this.  I'm just wanting to educate myself and get some feedback for future recipes.  Thanks.

OG: 1.056
FG: 1.006 after 3 weeks in primary only.
Boil: 90 mins.

Mash: 149 F target but my notes from July indicate it only reached 145 F.

10.5 # Belgian Pilsener
  0.5# Belgian Aromatic
  .25# CaraPils
1.5# Cane Sugar

1.5 oz. Hallertau Mittlefruh @ 60 mins.

Wyeast 3522 Belgian Ardennes 2L Starter, Fermented around 73F