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Messages - ultravista

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1
Kegging and Bottling / Carbonation Time?
« on: September 24, 2016, 11:59:23 AM »
I kegged an IPA last Sunday (09/17) and the beer has been under 12 PSI since at approximately 40F. The beer is very under carbonated at this point.

Is there a chart, or some other means, to determine how long it will take to carbonate at a certain PSI?

2
All Grain Brewing / Dry Hop @ 34 F?
« on: September 17, 2016, 09:39:32 AM »
In an email exchange with John Kimmich, he suggested dry hopping my Heady Topper clone at 34 F. Dry hop no more than 5 days and no less than 4.

Does anyone dry hop at serving temperature? From what I have read, most dry hop at ambient (say 70 F).

3
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 16, 2016, 06:15:30 AM »
I have the new BMB with the older lid. I use two gaskets in the lid and it seals easily.

4
Yeast and Fermentation / Re: Rasins in a Barleywine
« on: July 05, 2016, 07:10:23 AM »
That sounds interesting. I attempted to make DFH's Raison D'etre and flamed the raisins in a cast iron pan (ala Lost Abbey) to caramelize the raisins a bit. The raisins were pureed with a but of beer and added to the fermenter. I liked the taste.

5
Zymurgy / Re: Jul/Aug 2016: Fat Head's Head Hunter IPA clone
« on: June 30, 2016, 06:22:45 AM »
Will you post the complete updated recipe?

6
Thank you all for the feedback.

7
For this batch, the difference is about $10 to order 12.5 # of 2 row vs. Maris Otter. That's a good amount for a 6 gallon batch.

8
I have a fairly complex grist bill for an Imperial Porter and wonder if there would be any benefit (to taste) by using Maris Otter instead of Pale Malt (2 Row).

10
All Things Food / Re: Robby's Pickled Bar Sausage
« on: June 04, 2016, 10:47:25 AM »
Subscribing!

11
All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 25, 2016, 05:57:10 AM »
The place I order from does not stock Mild Malt.

12
All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 21, 2016, 07:41:48 AM »
Thanks all for the feedback.

13
All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 19, 2016, 05:14:41 PM »
Here's the full grist bill. Hope this helps with the decision-making process.

------------------------------------------------
•   Maris Otter - 52% (UK)
•   Mild Malt - 12% (UK )
•   Flaked Barley - 12% (US)
•   Flaked Wheat - 4% (US)
•   Flaked Oats - 4% (US)
•   Chocolate Malt - 3.6% (UK)
•   Extra Dark Crystal (120-150) - 3% (UK)
•   Crystal (70-80) - 2.1% (UK)
•   Crystal (110-130) - 1.8% (UK)
•   Coffee Malt - 1.6% (UK)
•   Pale Chocolate - 1.4% (UK)
•   Crystal (35-50) - 1.8% (UK)
•   De-Bittered Black - .7% (BE)
------------------------------------------------

14
All Grain Brewing / Suitable Sub for Mild Malt
« on: May 19, 2016, 06:23:02 AM »
I plan on brewing a malt-forward Imperial or Baltic style porter (1.084-1.086) that calls for Mild Malt as 12% of the grist. The recipe has a Maris Otter based at 52% and mix of crystals and other specialty malts - a diverse grain bill to impart character (roasty and malty).

Based my reading here and other boards, Vienna or Light Munich may be suitable subs for Mild Malt.

BYO: Grain on the Brain (Mar/Apr 2002)
Vienna and the light Munichs contribute the same amount of fermentables per pound as the other base malts (as opposed to specialty malts, which contribute less).

Not sure if the color of Munich or Vienna are important as this will be a near-black porter anyhow.

Looking for feedback for a suitable Milt Malt substitute.

15
Ingredients / Re: Whole Coffee Beans
« on: May 12, 2016, 05:16:39 PM »
Mike Tonsmeire and the Modern Times team presented on coffee and beer at the last NHC. The audio and PPT are online here. They suggest whole beans @ 2-5 oz / 5 gallons for 24-48 hours right before packaging.

I tried this on a small scale by adding a couple grams of whole beans directly to a bottle of Boulevard's - The Sixth Glass, recapping, and storing for 24 hours. It was delicious. I'm also thinking of making a mild with some coffee added just before kegging.

Online here where? Have a link?

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