Topics

1

Yeast and Fermentation / Diacetyl

« on: February 20, 2013, 07:47:08 PM »

I haven't made too many lagers, but this winter I'm trying to make some German Lagers in my basement (Norman Bates room) that is a steady 48.  My last two have had diacetyl.  My first was a Dunkel with WY 2206 that I added some US 05 to and it turned out fine. My last one (Vienna Lager) with WY 2308 I even did a diacetyl rest for two days then back to cold for awile and I figured that should do it and I carbed it.  Next, I taste a sample and there is diacetyl in the aroma and flavor so I warm it up again. The buttery aroma and flavor are still there.  I really don't want to dump this before I've tried everything.  Does diacetyl vanish over time or should I add more yeast?  Also, I have a Doppelbock fermenting on the 2308 slurry and I want to avoid the "butter".  Suggestions please.

2

Yeast and Fermentation / Favorite yeast for a Belgian IPA?

« on: January 20, 2013, 08:34:36 AM »

I was thinking about making a Belgian IPA for my next brew and was wondering what Belgian yeasts work well for this style.  I really liked the Lagunitas example (can't remember the name).  Also, what american hops are a good choice that wouldn't clash with Belgian yeast character.  I have Apollo, Columbus, Citra, Cascade, Simcoe, and Amarillo to choose from.  Thanks, Dan.

3

Ingredients / Splitting base malt with Pils and Two row

« on: December 12, 2012, 02:50:10 PM »

I am planning on making a Belgain Dark Strong/Quad this weekend and was thinking of splitting the base malt with Pilsner and Two row.  I've never done this before and was wondering if this is a bad idea - should I just use all Pilsner malt.  Do these grains clash or would this be alright? 

4

Ingredients / Favorite method for toasting oats

« on: September 24, 2012, 03:02:00 PM »

I was planning on adding some toasted oats to my Brown Ale recipe. I've never toasted them before, so what's your method?

5

General Homebrew Discussion / Campden tablets

« on: September 13, 2012, 03:49:06 PM »

I usually use RO water and adjust it according to style.  However, I can't this Sunday and I was wondering how much Campden to use for 8 gallons?

6

Zymurgy / Latest issue a good read

« on: August 24, 2012, 05:24:07 PM »

I have just read the articles Wood's Wild Side and The Intricacies of Baltic Porterin the latest Zymurgy.  The wood experiment was interesting and it got me thinking about trying to use some of those new honey comb wood products.  I used wood in an IPA a long time ago and I was a little disappointed, but I think I might give it a try again.  Anyway, I really like the articles dealing with experiments when done the right way (changing one variable at a time and using a control).  Good work!

7

All Grain Brewing / Question about decoction mashing

« on: July 30, 2012, 07:10:25 PM »

I plan on making a Munich Dunkel this weekend and lets just say the last time I made one it was missing that malty component that I taste in German Dunkels.  I did a single infusion mash @ 152.  My question is when doing a decoction mash do you let the decoction rest (in the 150's) or do you just bring it up to a boil for 10-15 minutes and add it to the main mash. Also, would it be better to do a double decoction?

8

General Homebrew Discussion / My IPA changes drastically over time

« on: July 12, 2012, 09:43:26 AM »

I made my IPA and it tasted great the first few weeks in the keg and now it's not so good.  I put it in a competition and the judges ripped it for being solventy.  So I came home and tasted it and I could see where they were coming from.  It did not taste that way a couple weeks ago, in fact, my wife and I thought it was great. I know IPA's should be consumed when they are young or fresh, but it seems that mine have a small window when they taste good.  This fact has made it hard for me to get the timing right for competitions.  Has anyone else had this problem?  Am I making too big of a deal out of this?  What could make this beer have a solvent flavor?

9

Beer Recipes / Style Guidelines for Russian Imperial Stout

« on: February 14, 2012, 07:31:10 PM »

After reading the style guidelines for RIS, it seems like there is a lot of room for different incarnations of this style.  I always thought of a RIS as being chewy with a high abv.  I made a RIS (or so I thought) for competition and I just tasted it and I'm not sure if this will meet the category.  It does not seem chewy or very thick and it is not very roasty. It is a little low on abv scale as well at 9%.  I really like the flavor of this beer, but I am worried that it won't score well because of the body and roast malt character.  What do judges look for mainly in this style? 

10

Equipment and Software / What to do with this old keg?

« on: January 10, 2012, 02:24:32 PM »

I just got an old keg from a barn.  It is the old, barrel shaped type, not the cylinder shaped keg.  The keg has one end cut off, but half way up it has a wooden bung (with Pabst written on it) on the side wall. My question is can I fill this thing up above the wooden bung or should I remove it and replace it with something else?  I was planning on using it as a HLT or boil kettle, but this wooden bung has me worried and since it's half way up it would be at the 7.5 gal mark.  Has anybody else here used one of these kegs before and what did you do with the wooden bung?

11

Ingredients / Flaked Oats vs. Old Fashioned Oats

« on: November 04, 2011, 05:05:18 PM »

I plan on making my first Oatmeal Stout tomorrow and my LHBS was out of Flaked Oats.  Can I just use Old Fashioned Oats and get the same results?  Also, should I just add them in the mash?

12

Ingredients / All Munich Malt Belgian

« on: September 24, 2011, 07:18:28 PM »

I was thinking of making a belgian with all Munich malt for the base malt.  Has anyone done this and what were the results?  I was thinking 12lbs Munich, 1 lb Caramunich, .5 lb Aromatic, and 1 lb of D-180 Candi Syrup. 

13

Ingredients / When should I add this Candi Syrup?

« on: September 12, 2011, 03:31:47 PM »

I just got some D-180 and D-45 Candi Syrup and was planning on making a Belgian Ale and posssibly adding both.  I have never used this stuff and was wondering when it should be added to the boil.  I have used the hard sugar and just added it at the beginning of the boil, but on the web site I see it added at flame out.  I am assuming that adding it at flame out will retain much of the flavor and I would like that, but does it matter if I add it at 10 min., 5 min., or 0 min.?

14

Other Fermentables / Primary for Mead

« on: September 05, 2011, 11:21:21 AM »

I've never made mead before and I was wondering if it is possible to use a 5 gal carboy as a primary for a 5 gal batch of mead?  Or do you need more head space like a batch of beer?

15

Ingredients / Agave

« on: August 06, 2011, 08:54:38 AM »

Has anyone used this in a beer?  I got a bottle of organic blue agave (23.5 oz) and thought about adding it to a beer, any thoughts?