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Messages - surfin.mikeg

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 05, 2016, 03:45:42 PM »

My only problem with session beers is that the keg kicks too quick!  Goodbye ordinary bitter!

Love the clarity.  What's your recipe for that one?


Since brewing this I've tightened up my mill gap, so I may need to adjust grain volume down a bit.  This beer came in around 3.7 or 3.8% abv.  Carbed to about 1.6 volumes.

That's really nice; the recipe combined with low ABV is inspiring.  It looks like a great beer.


2
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 05, 2016, 10:10:59 AM »
nice beer Mike..did I sample this one?  I know I had a saison.

This one is a little drier with the ABV moved up from 5% to 6.5%.  I did use too many hops, per my norm, but the Pacific Jade is very citrusy.  I need to dial it all back and add an additional hop variety to give it more complexity. 

Malt bill is 55% Pilsen, 22% Wheat, 18% Vienna and 5% sugar.

Ken, you and others sometimes have an amazing amount of foam on top of your pours - how do you make that happen?  Those make for great photos!

3
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 04, 2016, 11:52:15 PM »
Jumping in mid-thread.  This one is a Saison; the malt bill is fairly straightforward but with Pacific Jade hops.  It's a good combo.  Pairing with Teriyaki chicken, slightly charred.

Hope you all are doing well.


4
Ingredients / Re: DIPA Hops - Mosaic, Cascade, Apollo
« on: February 09, 2016, 10:03:55 AM »
Resurrecting a dead thread, but I'm curious. I have some new Apollo from YVH I was planning on using in my next IPA. How do y'all feel about Apollo as a flameout/dry hop addition?


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Personally, I've had some fantastic Apollo and some mediocre ones. I'm guessing that the end result depends on growing and harvesting conditions.

At its best, Apollo is like the perfect marriage of Amarillo and Columbus, plenty of tangerine with some dank resin to back it up. The mediocre Apollo I've had has none of the orange notes and is just nondescript "resin" without much depth to it.

I did an Apollo SMaSH last year, it also had nice apricot overtones.  It was good.  Hop quality does vary yet everything from YVH this year has been stellar; no complaints.  Your hop addition schedule looks great. 

8.2% is way too syrupy for me yet Vinny pulls it off nicely.  Wondering if it's the sugar addition that makes that possible.

Adding Eureka to the next order!

5
Ingredients / Re: Beer in France?
« on: February 02, 2016, 11:00:36 PM »
Hi Phil.  Could you recommend any breweries or neighborhoods with breweries to visit?  I'll also be visiting this year; am fired up to wander around Paris and have some fun.

6
General Homebrew Discussion / Re: Looking for ideas on a new garage setup
« on: February 02, 2016, 10:30:44 AM »
Definitely plan out space for temperature controlled fermentation if you don't already have that covered.

That thought actually just popped into my head, because I'd definitely like to use that space for fermentation if I can. Is there a reasonably cheap and efficient way to keep them at temp. without building a big fermentation chamber? I haven't really looked into that much since I've had warmer spaces to keep the stuff in my apartment. I'm not opposed to building a temp. controlled chamber, but if there's an easy way to do it without one that would be good to know.

Fridges or freezers are reasonably cheap and efficient for temperature control. You can add a temperature controller and a heating element and run the whole gamut of fermentation temperatures.

As far as setup, I need to put everything on wheels.  Don't know if that is helpful to you Scott - something occasionally happens where I need to hose out and wash out freezers, like a leaky keg or blown fermentation lid. 

7
All Grain Brewing / Re: personal experience with old malt
« on: January 29, 2016, 11:24:07 PM »
Hi all! This is my 1st post so maybe a bit of an introduction before I ask my question... I've been brewing for over 3 year. It all started when my wife and son gave me a Mr. Beer kit for Christmas as sort of a joke and it went downhill from there! For the past year I've been brewing all grain and love the challenge of it and of course the beer!

Now my question... I picked up a sealed 10# bag of Muntons maris otter about a year ago and it has been stored in my basement. This was bought from a party store that was closing out all of their brewing supplies so I don't know how long it sat there. I would like to hear personal experience of fellow brewers that have brewed with old malt and how the beer turned out. The reason I'm stressing personal experience is that the internet is full of "armchair experts" but that isn't need right now.

Thanks!

Personal Experience:  taste it. If something tastes stale you will know it, otherwise it's good to go in.  Worst case is that homebrew compost is really good, yet takes time.  It's worthwhile to taste all ingredients before using.


8
All Grain Brewing / Re: Off flavor, more like burnt
« on: January 27, 2016, 11:13:19 PM »
Have a question as this is the first time for me.  I make a black ipa and it has a burnt flavor. At first I thought it was my heating element in my rims tube. Then when I went to my HBS to get more grain, I found that the scale doesn't register until you get to 1#. I remember adding chocolate malt and the scale kept going to zero, this was before my primary grain. I think I had almost 1# when the recipe called for 8oz. If I had too much chocolate would it give the beer a burnt flavor?


Could you share your recipe, and then describe how the heating element is cleaned after use?  I'm asking for more context, thanks.

9
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 12, 2016, 10:12:40 PM »

Epic thread response from YVH.....I know where I will be buying my hops from for now on!
Plus they have pimp hophead apparel! I love my Citra hat and YVH hoodie.

Yeah, got one of their t-shirts. Pretty cool.
I have some koozies.

Appropriate, quality T-shirts for the ladies, that went over well from the NHC visit.  Just sayin'.  Koozies are a nice touch.

Regarding the hops, +1 for YVH.  They are not my desired yearly go-to supplier but a plan B, and I was surprised at all the variety and quality of hops I got from them.  Going to go dry-hop right now.  The hops I have on hand from them are really good and perfect for my needs.

10
Zymurgy / Re: New year, new Zymurgy editor!
« on: January 12, 2016, 10:02:27 PM »
Thank you Jill and Good luck Dave!

Yep, +1 and +1.  It's been wonderful to see the management of Zymurgy go well for you Jill and I hope the transition is just as much 100%.  Dave, the future looks bright!

11
All Grain Brewing / Re: Weyermann Bohemian Floor Malted Bohemian Malt DP
« on: January 08, 2016, 10:38:36 PM »
That said, I really dislike this malt. Its indeed well modified,with the high kolbach and low protein. I get funk from this... Wet hay and apple peel, I call it "dirty".

Was it perhaps bad before you used it?  As a data-point, I taste malts before buying and using and this has been a go-to base malt for me.  No problems.

No, it was fresh and brewed properly. I am not alone. Many Brewers in my circle from across the US claim the same. I guess if you can't taste it all the more power to ya'll!

My beers were in front of a lot of people this summer, some professional.  That kind of tasting feedback never came up.  Most kindly, please think of it as a data-point in the field, less "if you can't this then you" kinda thing.

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All Grain Brewing / Re: Weyermann Bohemian Floor Malted Bohemian Malt DP
« on: January 08, 2016, 01:34:23 PM »
That said, I really dislike this malt. Its indeed well modified,with the high kolbach and low protein. I get funk from this... Wet hay and apple peel, I call it "dirty".

Was it perhaps bad before you used it?  As a data-point, I taste malts before buying and using and this has been a go-to base malt for me.  No problems.

13
Think backwards on it, i.e. think about the water to grist ratio first.  Among other things, there's a ton good info out there to help you make great beer.  John Palmer summarizes as so:

A compromise of all factors yields the standard mash conditions for most homebrewers: a mash ratio of about 1.5 quarts of water per pound grain, pH of 5.3, temperature of 150-155°F and a time of about one hour. These conditions yield a wort with a nice maltiness and good fermentability.

It's a concise read:  http://howtobrew.com/book/section-3/how-the-mash-works/manipulating-the-starch-conversion-rest

In starting out with 1.55qts/lb, the argument is for you to use less mash water, and then get up-to-speed on water chemistry to get the pH you need.  Martin Brungard's "Bru'n Water" is a fantastic reference.

Cheers.

14
General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 03, 2016, 04:09:41 PM »

Also, on a regular basis I find that I walk a fine line in not over-crushing my grist, which can make sparge runoff a little difficult although I get satisfactory efficiency.

As it happens from time to time, I wonder if there is benefit to having rice hulls on-hand.

Worst mistake for me is using glass carboys.  I'm thinking all brew equipment (outside of instruments) should stand up to some abuse, and I want the risk factor down low enough to where I can brew in shorts and flip-flops.

15
The Pub / Re: My Christmas Present
« on: December 27, 2015, 03:26:08 PM »
Looks amazing!  Nothing quite like a strong crowd at an opening, well done.

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