Messages

46

Ingredients / At what point does one start adjusting hop addions?

« on: August 29, 2012, 03:51:44 pm »

 What I am curious about is would one notice a difference between a beer brewed at 27 ibu's, vs the same beer brewed at 23 ibu's?
  If I make a recipe that calls for .75 oz @ 60 min and .4 oz @ 30 min. to hit my desired ibu's, would one be able to taste it if I used 1 oz @ 60 min, and .5 oz @ 30?
   Along the same lines at what %AA difference would one start adjust the hop additions?
I assume it would depend somewhat on the beer style.
 
Dan

47

Yeast and Fermentation / Re: Weird Yeast layers, has anyone seen this before?

« on: August 20, 2012, 04:41:39 pm »

It didn't do that the first two times.

48

Yeast and Fermentation / Re: Weird Yeast layers, has anyone seen this before?

« on: August 20, 2012, 04:11:56 pm »

Here's what I am talking about.
The last batch was the third time using this pitch of yeast.

49

Yeast and Fermentation / Weird Yeast layers, has anyone seen this before?

« on: August 20, 2012, 03:32:44 pm »

 After racking the beer to a keg, I added some boiled and cooled water to the carboy swirled it around and poured into a erlenmeyer flask.
 I now have about 800 ml of yeast, then there is about a half inch of liquid, then another inch or two of yeast on top. The beer was a porter, and the yeast was Wyeast 1318, London Ale III.
 Has anyone seen anything like this before?

50

Beer Recipes / Re: Leftover grains for a Porter recipe

« on: August 20, 2012, 03:25:43 pm »

The beer turned out great.
Thanks for the tips.
Dan

51

Beer Recipes / Re: Leftover grains for a Porter recipe

« on: August 03, 2012, 04:21:30 am »

Thanks for the pointers.
Here's what I came up with.
10 lbs 2 row
.84 lbs chocolate
.84 lbs. brown
.6 lbs crystal 60L
.25 lbs black patent

52

Beer Recipes / Re: Leftover grains for a Porter recipe

« on: August 02, 2012, 03:49:38 pm »

Thanks,
I have a half lb. of black patent. If I were to add 2% or 3% black patent, would that push it closer to a Porter?
Maybe add it after the mash, just have it in there during the sparge?
I am have some Wyeast 1318 London Ale III from my last batch that I am going to use.

53

Beer Recipes / Leftover grains for a Porter recipe

« on: August 02, 2012, 02:18:20 pm »

I have a bunch of leftover grains, and was thinking of brewing up a Porter.
How does this look?
og 1.055
80% 2 row Canadian
6% chocolate malt
6% brown malt (home toasted)
4% crystal 60L
4% wheat malt
33 IBU's
.5 oz magnum @ 60 min
1 oz willamette @ 30 min

54

General Homebrew Discussion / Re: Weird sticky substance on blowoff tube hose

« on: July 24, 2012, 03:26:48 am »

Yeast?

55

General Homebrew Discussion / Re: how are you using maris otter?

« on: July 07, 2012, 03:30:48 am »

This site has a lot of historical British recipes.
http://www.unholymess.com/blog/lets-brew
Many of them mix the MO, with other base malts.
A lot of them use American 6 row.

56

The Pub / Re: song title game

« on: June 30, 2012, 04:05:53 am »

Seven Story Mountain - Railroad Earth

57

General Homebrew Discussion / Re: One Week beer

« on: June 29, 2012, 04:16:56 pm »

For American yeasts, what about WLP090, the San Diego "Super Yeast"?  Isn't that supposed to be real fast and real flocculant?
//www.homebrewersassociation.org/forum/index.php?topic=12261.0]http://www.homebrewersassociation.org/forum/index.php?topic=12261.0[/url]

I didn't find it to be either.

58

General Homebrew Discussion / Re: My Mini Brew model

« on: June 26, 2012, 04:31:39 pm »

That's a cool idea.
You need to get a model railroad to deliver box cars full of grains.

59

Ingredients / Re: "Creamy" mouth feel ?

« on: June 25, 2012, 06:57:55 am »

Didn't see anything about nitro.
I am starting to think it's the power of suggestion.
They call it a cream ale so..................

60

Ingredients / "Creamy" mouth feel ?

« on: June 24, 2012, 05:09:05 am »

I have a clone recipe from BYO magazine for Slipstream Cream Ale, that I plan on brewing.
It is really more of a brown ale then a cream ale.
I never had the beer so I read some reviews and they all refer to the "smooth creaminess"
The grain bill is:
94% two row
4% c60L
2% chocolate.
mash at 154 f
Where is the "creamy" coming from?