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Messages - riceral

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1
All Grain Brewing / Re: Yeast for saison blending
« on: August 21, 2015, 04:12:54 AM »
saisonstein monster is another choice to consider. Supposedly a hybrid between two strains, comparable to Wy3711 and Wy3724. I have used it in a saison and it makes an enjoyable beer.

I did the open fermentation suggested by Drew and started at 68* for three days, then let it free rise. It ended at about 81* (I think it was).


2
I have not, and I can't seem to find much feedback on it either so I'm curious as well.  This was kind of a last minute brew to finally give that strain a whirl.

Yeah, cool. I'll be curious to see what you think !

I used Saisonstein's monster in a saison earlier this year. I wasn't too impressed with it at first. After about 2 months in the bottle, it got better and now, after about 4 months, the saison is my best brew in my opinion the past 2 years. Starting to run low on this brew and will have to make another using this yeast. Well received by those who tried it at my home-brew club.

Finished dry, taking the wort from 1.054 to 1.004. Typical saison yeast flavor. I don't get as much pepper taste as I have with Wy 3711, but do get some of the clove flavor.

YMMV


3
Beer Recipes / Re: Thoughts on a baltic porter
« on: August 14, 2015, 02:51:28 PM »
Right off the bat, I would ditch the S-23 yeast.  Are you looking to do a lager yeast or cooler ale strain?

I haven't brewed but one baltic porter in the past so my experience is limited and I used a Kolsch yeast for that. But from my reading and my understanding is that a lager yeast would be preferred over an ale strain.

I was looking at dry yeast and have little experience with liquid lager yeast.

My LHBS carries White yeast so possibly Copenhagen Lager WLP850 or German Lager WLP830.


4
Beer Recipes / Thoughts on a baltic porter
« on: August 14, 2015, 02:36:24 PM »
I've been thinking about brewing a baltic porter with the chillier months coming up.

I've brewed an imperial porter using Denny's BVIP recipe, only leaving out the bourbon and vanilla. Quite an enjoyable porter.

So I am thinking of using basically the same recipe:
        65.8% 2 row
          7.6% brown malt
          2.5% crystal 40
         12.7% munich 10L
          5.1% crystal 120
          6.3% chocolate
     Magnum at 60 minutes and East Kent Golding at 10 minutes to a total of 30 IBU
     S-23 yeast
     lager at 32-35* for 4 weeks after fermentation is complete.

Using the efficiency of my system this comes out to about OG = 1.085. Looking for a FG = 1.025 or so.

Any thoughts or suggestions? All are welcome.

5
Beer Travel / Re: Weekend in Belgium area
« on: August 13, 2015, 05:27:46 PM »
Go to Bruges. Find a small alleyway called De Garre the width of a "horses ass" as they say, go inside the bar and order their house tripel.  Then drink the 2 more that your allowed to drink. Words cant describe.

+1. Their dubbel isn't shabby either.


6
Going Pro / Re: Tell me what you think
« on: August 05, 2015, 04:26:27 PM »
Belay that BS!   ;D    (The old man on my ship's favorite expression when some junior officer gave a less than stellar order while standing conn).

Am I going to have to request permission to come aboard?  Are you going to blast music form the 1MC? Are you going to have a gedunk store?  Am I going to have to stand before the mast if I say something bad about your beer? :)

Dang, Mark.

It's been decades since I heard the term 1MC. And quite a while since hearing gedunk.

I don't know if this brings back fond memories or nightmares.

7
Going Pro / Re: Tell me what you think
« on: July 31, 2015, 04:07:16 AM »
Yeah, that is my next step.  I have the name trademarked, and I don't see how someone could trademark an anchor.  It would have to be identical in every respect.
Depends. From what I hear, Anchor has been successfully defending their anchor for years and years.

If the anchor is the main concern, have you considered maybe some other symbol? Like a ship's wheel or a compass?

Just a passing thought.

8
Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.

9
All Grain Brewing / Re: Belgian Ale Recipe?
« on: July 19, 2015, 06:12:51 AM »
So I came across a 1762 packet, but have never attempted any type of Belgian.  Anyone have a recipe I might be able to take a swing at?  This time of year ought work great for fermentation temperature, so I figured why not.  Thanks.

Here's a good place to start:   http://www.homebrewersassociation.org/homebrew-recipes/

Several books have recipes: _Brewing Classic Styles_, _Modern Homebrew Recipes_, _Brewing Better Beer_; lots of others.

Here's a recipe for a dubbel that I did a few months ago that turned out well:
       11.5# Belgian Pilsner malt
       0.5# Carared
       0.5# Special B
       0.5# aromatic malt
       1.0# D-180 candi syrup
       1.5 oz Styrian Golden 3.2% 60 minutes
       1.5 oz Styrian Golden 3.2% 20 minutes
Mash at 152* 60 minutes
90 minute boil
I used WLP540 and got good results. Popular brew with my friends.
       
I would start with the AHA site, in addition to what others here might add.

10
Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 16, 2015, 02:52:52 PM »
Gary, thanks for asking Gordon.

Johnnyb, get Gordon's new book, plenty of good information.
http://www.brewerspublications.com/books/modern-homebrew-recipes/
Hi,

Does any one have the recipe list on the book? I looked for information about it, to if there is Belgian ales and strong ales recipe in it, and found nothing.

Enviado de meu XT1039 usando Tapatalk

I just looked in my copy of _Modern Homebrew Recipes_ and there is a recipe on pages 227-229 for a traditional homebrew dubbel and pages 229-231 for a modern homebrew dubbel.

Are you looking in the right book?

11
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 05:37:44 PM »
You guys like Azacca? I tried them in an IPA and thought they were bland. They seemed to smell citrusy when I added them to the boil, but when I tasted the final beer they were not citrusy and more like earthy, herbal type of character. I also didn't get much aroma from them when dry hopped. I thought they might be nice in an amber or brown ale.

I loved the Azacca I bought. They were very peach and mango with some citrus. The dry hop aroma held up nicely, too. This was in a hoppy pale ale and they overpowered the Cascade pretty easily.

EDIT -These definitely weren't herbal. I wonder if they shipped you the wrong hops. It's happened to me a few times.

I hope you're right Jon.

I have a saison using Azacca and tonight added 1 1/2 ounces Azacca for dry hopping. Had a nice aroma when boiling and hoping that carries through to the finished beer. I also thought the aroma was citrusy, some orange and some grapefruit. I didn't get the mango and pineapple some say they smell.

I'll find out in 2-3 weeks.


12
I use 1.5L Diet Pepsi bottles in my old water bath cooler.  Has to be the Diet, though.  Regular Pepsi bottles won't work.  When I get my fermentation chamber built, hopefully in the near future, I will use 1 gallon Lipton Tea jugs.  They're much thicker so they shouldn't split like the milk jugs.

Sweet or unsweet tea jugs?   ;)


13
Yeast and Fermentation / Re: Liquid Yeast > Dry Yeast?
« on: June 22, 2015, 05:20:31 PM »
After starting to use liquid yeast from early on, I've always just assumed it's better. Based on some current research I did I want to verify some "facts" below. Thoughts?

Dry Yeast
-Higher Cell Count
-Longer Shelf Life
-Cheaper
-Less Variety

Liquid Yeast
-Lower Cell Count
-Shorter Shelf Life
-Pricier
-More Variety

Seems to me that it's pretty cut and dried. I use dry for 90+% of my brews, but there are many types of yeast that just aren't available--yet--in dry form. Examples are kolsch, biere de garde, and all Belgian styles, except for saison. There are others, but those are the wet ones that I can't substitute with dry. Really, I wish I could use all dry yeast all the time, but until they can make those few, I guess I'll have to go liquid once in a while.

Isn't Danstar Abbaye Ale yeast supposed to be for abbey ale like dubbels and trippels?

Disclosure: I haven't used abbaye ale yeast and make no claims as to how well they ferment.

14
Equipment and Software / Re: Nostalgia Electrics Drink Cooler
« on: June 15, 2015, 11:55:35 AM »
At that price, you should be able to get a chest freezer that would fit more than one carboy.

I have to admit it is pretty cool looking though.

15
General Homebrew Discussion / Re: Belgium
« on: June 12, 2015, 05:32:25 AM »
Got back home about 10 days ago from a beer tour of Belgium. Hit a lot of different breweries and drank a lot of beer.

In addition to what unclebrazzie said about Brugge, I would also add Cafe Le Trappiste. Our last night in Brugge we had some beer here, then moved to de Garre, finally to Vino Vino to get something to eat and more beer.

I agree with Steve----3 days!? I could spend a few weeks in Brugge, and several more weeks in Belgium.

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