Messages

151

Yeast and Fermentation / Re: WY1469...No Starter?

« on: February 29, 2012, 05:39:48 pm »

Personally, I do not consider S-04 a close sub. You could probably get away with not using a starter. However, 1469 is a great yeast, and I like to ensure that it has a healthy fermentation, so I would make a starter, and brew at a later date if you can.

152

Ingredients / Re: New Hop Varieties

« on: February 27, 2012, 10:32:36 am »

I just tried my Rakau Pale Ale last night. Very pleasant. It wasn't overpowering, and I didn't pick out any distinctive flavor, but I've only had one bottle so far. Otherwise, I am a big fan of FF, and am going to use Zythos soon.

153

Commercial Beer Reviews / Re: New Belgium's Dig

« on: February 20, 2012, 07:14:00 pm »

I bought a six pack of this after buying a single, and I am quite pleased with it. Definitely not overwhelming, but very pleasant, and certainly something I am looking forward to enjoying when it gets a little warmer out. Has a kind of "white wine" aroma that I hear is associated with Nelson Sauvin hops, and a little bit of lemony flavor from the Sorachi Ace. Other than that, I really like Sorachi Ace  in Pale Ales (more so than IPAs, or Saisons), and it seems to work well with the Nelson Sauvin. So, I recommend it.

154

The Pub / Re: Feynman

« on: February 14, 2012, 02:57:49 pm »

Really wonderful video. I was just reading a book by Feynman a couple of weeks ago. He was so talented at so many things ( he was also, if I remember correctly, a wonderful composer), that his colleagues would try to trip him up on various things. I will try to relate this anecdote he tells in it as I remember it, but it is probably slightly off. So, they asked one of their colleagues (who was Chinese) to greet Feynman. She says something, and then he responds. She throws up her hands and says "Of course this would happen! I say something to him in Mandarin and he responds in Cantonese".

155

Beer Recipes / Re: Single hop beer

« on: February 06, 2012, 02:58:00 pm »

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

I recently mad a version of my standard porter with 90% Munich and will probably never make it any other way ever again.  It really took it to a whole different level. 

I also recently brewed a Porter with a much larger percentage of Munich than normal ( I think it was around 40%), and think it is fantastic! Really brought out some stone fruit flavors that I wasn't expecting.

So, I think adding some, or alot, of Munich for body would be a great idea for your single hop varieties. I also agree with another poster that 100% Thomas Fawcett Marris Otter works very well with a single variety.

156

Beer Recipes / Re: New Zealand recipes?

« on: February 06, 2012, 02:51:17 pm »

I researched New Zealand recipes a little bit when I was looking for a recipe for some New Zealand Rakau hops I bought. Seems like their recipes are just similar to American and English styles. I could definitely be wrong though, as I barely scratched the surface in that research. Otherwise, I just made a Rakau Pale Ale, and also used Rakau in my Patersbier. Called it "Peter Visits the Kiwis". I would be more than happy to share the Pale Ale recipe, but it was pretty basic. Aroma coming from the fermenter is fantastic though.

Cheers,
Kyle

157

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

« on: February 04, 2012, 08:34:03 am »

Milling the grains for one of my favorite recipes, a Patersbier right now. I'm going to use a small of amount the New Zealand Rakau hops with Styrian Celeja, instead of the usual Saaz. Calling it "Peter Visits the Kiwis".

158

All Grain Brewing / Re: How careful are you?

« on: February 03, 2012, 11:54:07 am »

I'm usually fairly meticulous in the morning.  By the end of a day of drinking - less so.

Which is why I (almost) never drink when I brew.  I start brewing early so I can get to the drinking sooner!

I like to start the brew day at about 7 am & drink coffee throughout most of the process.
This allows me to spend more quality family time, in the afternoon.
I'm pretty meticulous about measuring.

+1 on all accounts. I find the smell of grains and coffee are quite lovely on a Saturday morning, when I usually brew.

159

Ingredients / Rakau Hops

« on: January 28, 2012, 07:55:19 am »

I bought four ounces of Rakau hops (2011 crop). I was curious to hear if others have brewed with this? How would you describe it? What brews does it do well in? I was thinking of using it in an IPA or Saison, both styles I think the description would do well in.

Here is a description I found on Rebel Brewer:

Usage: Dual
Description: Suitable for use both as bittering and aroma. Developed as a true dual purpose variety typically with alpha acid above 10 % delivers soft bitterness through low levels of Cohumulone less than 25 % of alpha acids. Can be used for multiple additions with late hop character delivering tropical fruit aromas of passionfruit and peach. Quite high levels of oil with an H/C ratio typical of classical aroma varieties.

This variety has a lot of typical New Zealand fruity character so would be best suited to new world styles of ale and lager such as Pales and "big" IPA's.

Thanks a lot,
Kyle

160

Ingredients / Re: Styrian vs EK Goldings

« on: January 28, 2012, 07:51:28 am »

If Styrian Goldings are more "Fuggley", should I try regular old Fuggles instead of EKG if I'm trying to replace Styrian Goldings?

Yep.  Or Willamette...all are pretty similar.

+1 I find Fuggles a little more intense (more "woodiness"), IMO. But Fuggles or Willamette are both work as replacements.

And, just to add the discussion, I recently brewed a SMaSH with Styrian Goldings and was surprised by how incredibly floral the sample I took tasted.. I'll be able to say more once I've bottled, but I was expecting it to be more earthy with a slight citrus taste than floral.

Cheers,
Kyle

161

Yeast and Fermentation / Re: British Ale Yeast Flocculation

« on: January 23, 2012, 04:48:15 pm »

I kind of like a drier beer so it suited me fine.  I compensated with a little lower bitterness and to some degree with a little more crystal and a higher mash temp.  I am guessing a little more residual sweetness from this less attenuative yeast is going to do the trick too.  I really love lots of permutations on the theme of a bitter though.

Also I am pretty sure I used the White Labs version of the yeast, although they're probably similar.

+1 I also love the 1469 strain because it attenuates so well, but I also love the differences a yeast makes when it comes to my bitters. I just made a SMaSH with 1469/Marris Otter/Styrian Golidings, and the sample I took was delicious. Haven't used the Fuller's yeast yet (my house stays very cool in the winter, and I fear it would drop too fast), but I did just use the WLP013, and found it to be quite tasty as well. Anyways, cheers to brewing bitters! Hope yours turns out well.

162

General Homebrew Discussion / Re: What's Brewing This Weekend - 1/13 Edition

« on: January 12, 2012, 11:37:01 am »

Lee's Mild recipe from the book, The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance.  Using Wyeast 1469 West Yorkshire in place of WLP007.

1469 should be great in a mild. That's one my list of things to try it in now that it's part of the full time lineup.

I think the best beer I have made so far has been a mild with 1469. Really wonderful stuff.

163

Yeast and Fermentation / Re: Wyeast 1469-PC West Yorkshire Ale Yeast

« on: January 11, 2012, 04:16:27 pm »

154 is a good mash temp for a beer that uses 1469, but I tend to mash a little higher as this yeast always attenuates like a beast for me, and I like my beer a little less dry. I also tend to ferment in the lower 60s, between 60 and 64. Otherwise, Wyeast's description is quite accurate, and it makes a very tasty mild.

164

Equipment and Software / Handheld vaccum seal

« on: December 29, 2011, 08:56:27 am »

Hi all,

I just bought a handheld vacuum sealer, as I read on a different thread that these will work on mason jars. I would like to seal some hops with this, but am not sure how to do it exactly with this model. Could those who have one share some tips with me?

This is the model I bought:

http://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Vacuum-Sealing/dp/B002FWIVCA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1325174136&sr=1-1

Thanks a lot,
Kyle

165

General Homebrew Discussion / Re: What's Brewing This Weekend - 12/9 Edition

« on: December 08, 2011, 05:01:12 pm »

Just finished the semester last night, and haven't been able to do anything for a wile. So, I will be transferring a Wee Heavy, and a Doppelsticke to secondary. Bottling an Ordinary Bitter, and brewing a porter. Looking forward to 1272 in a porter.