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Messages - TrippleRippleBrewer

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Beer Recipes / Re: Bohemian ale? Does this sound like a good idea?
« on: October 21, 2016, 09:40:45 PM »
Those temps and 05 should work for a mock pilsner. It's your beer but it sounds more like a pale ale than a pilsner. I would use more pilsner and less 2row maybe 50/50 also 5oz is alot of flavor and aroma hops for a pilsner.

I was actually thinking same with the regards to the malt but this is more of a leftovers beer with the grains. I checked and I have 5lbs Pils available and I'm running that together with 9lbs 2 row and a 75 minute boil.
Checked all my Alpha on my hops and adjusted times to dial in about 40 IBU in beersmith.
I'm good to go - thanks all!

Beer Recipes / Re: Bohemian ale? Does this sound like a good idea?
« on: October 21, 2016, 06:13:05 PM »
Thanks Guys!
I'll take your sage advice Denny and leave out the Carafoam.
I actually bought a couple other hop varieties but I forget. I was grab-bagging noble or hybrid US varieties and have more than I need for this batch. I am fairly certain I have Tettnanger and I know I have Perle so some spicy is available. I was looking at tossing them in the whirlpool and steeping for 30 minutes below 170.
My LBS doesn't carry Wyeast. I can get the 34/70 though. I have used it before. Thought it tasted buttery like I warm fermented but that issue turned out to be draft line contamination and took awhile to sort out.
Too late to switch yeasts now. I don't have time anymore. Tomorrow AM starting early after coffee.

Beer Recipes / Bohemian ale? Does this sound like a good idea?
« on: October 21, 2016, 05:33:22 PM »
I'm brewing this weekend and have come up with a recipe that's a Bopils-ish ale using S05 fermented at around 58 to 60 degrees.

Recipe will be 6 gal anticipated OG around 1.61
  • RO water with very small additions of MgS04, CaCl
  • 10lbs 2row
  • 4lbs Pils malt
  • 1/2lb Carafoam
  • 150 degree mash or as close as I can get with my single step infusion
  • .5oz Magnum first wort
  • Saaz, Sterling, Crystal, Tettnanger, and a couple others blended and tossed in 1oz quantities about every 5 minutes from 20 to flame out
  • Dry hopping with 1oz Hallertau and 2oz Saaz
  • Safale S05

Pilsner Urquell is easily my favorite import. I realize this won't really taste like it, but I'm hoping the results carry some similarities. This will be bigger and hoppier for starters.

Thoughts, opinions? Anybody try something similar and like it?
I had planned to go all Saaz and I have enough to go that route ( bought extra ).
I've never used Crystal and recall some reports of catty flavors? Or dank? I might leave them out.


Equipment and Software / Re: Perlick faucets tap handle angles
« on: October 11, 2016, 08:30:51 PM »
I recently installed 3 perlick faucets on my bar. I was really excited about them until I realized the angles the tap handles sit on the faucets cause the handles to hit the back splash when I close the tap. I'm hoping to learn of some way to adjust the angle the tap handles sit on the faucets so that they sit more forward in the closed position and don't hit the back wall but am gearing I may have to go back to the standard faucet to correct this.

Hey I have the same issue with perlicks in my kegerator. I use short handles for now, but I am looking into making or finding spacers to put behind the black plastic flange which is 2.25 inches OD and about 1 inch ID. Some kind of aluminum pipe sections or plastic of some sort should work and also set the faucet away from the door for easier pouring too.
The angled faucet handle adapters would work too, but add more length from the looks of it.
I turn some of my own handles on a lathe and make them from cool things like old golf balls etc.

All Grain Brewing / Re: Dry hopping
« on: October 05, 2016, 05:44:44 PM »
I agree with skipping bagging them. Like also mentioned, it varies when they are going to drop out. Could be a few days or could be a couple weeks. Instead of waiting around for them to drop out, I zip tie a knee high stocking to the end of my siphon hose and just filter them out that way.

Are you bottling or kegging? If your kegging, skip the secondary and just dry hop in the keg. If you do dry hop in the keg, use a muslin bag. Actually, I use the knee highs for this too.

Dry hopping in the keg has provided me with the most aroma and flavor overall. It works amazingly well.
Personally I have done it every way mentioned above and agree the stockings work great.
I never use whole hops to dry hop just because of the lost beer, clogged siphon, and mess.
Stocking as a filter on my autosiphon works well.
I prefer to cold crash, then keg and dry hop in the keg. I also take them out after a week to 10 days because I've had some funky flavors leaving them in there much longer and the impact of them peaks about that time anyway.

Cool idea.  I grew some popcorn last summer and still have a bunch in jars.  Might have to give that a shot.  Next summer I'm going to grow some popping sorghum.  I bet that would be a good start to a gluten-free beer.

I grew it once too. It was fun to pop corn I grew myself. They didn't puff as much as the store bought so the kernels were smaller but they had a lot of flavor. I had a small garden and it took up a tremendous amount of room for what we harvested so I never grew it again.
You might consider grinding the popcorn somehow to make it easier for the enzymes to get at it because even after 60 minutes mash, there were lots of nodules of the largest pieces of popcorn that never melted into the mash. Also I put all the popcorn in the mashtun first, then pumped my strike into the tun and started doughing in. 170 degree water melts popcorn pretty quick as you might imagine but some floats on top no matter how much you stir. A blender might allow you to buzz it up in batches but would be messy!

All Grain Brewing / Re: Castle vs Dingemans Pils malt
« on: October 04, 2016, 03:26:24 PM »
Does anyone have any experience with comparing the flavors or performance?  The reason I ask is that I've gotten significantly higher extract from bestmalz pils compared to weyerman, and a noticeable (but subtle) difference in flavor.

Maybe my palette isn't as sensitive but I have used Weyermann and Dingaemans and didn't notice a lot of difference. I really like Weyermann malts though and have used 50lb bags of their Pale Ale malt for different beers. I've never used bestmalz and I don't think my LBS carries it.
Personally the one pale malt that always stands out my mind as being somewhat unique and fantastic is Marris Otter and that's about it.

All Grain Brewing / Re: Progression of a homebrewer?
« on: October 04, 2016, 03:20:07 PM »
+1 on building your own water. Like all grain, you get full control.

I use distilled or RO whichever is easier for me at the time and build my own water. I struggled for the first few years brewing because I was using municipal tap and charcoal filtering it just like you. I finally submitted a sample to Wards and found out my local supply was so freakin hard and alkaline it was unusable for most of the beers I like to brew. I switched to RO and building my own water and my beers improved tremendously.
Then I moved out to the country to well water. No more chlorine out here, but it's loaded with iron instead so I don't use that either!

Another option to the spreadsheet is this website brewersfriend

Here's some guidelines for anybody interested in using popcorn in their mash. I have a 15lb capacity auto-ranging digital scale that displays in lbs and ounces for weighing. It's a mail scale.
Hot air popper has a removable lid which you fill with kernels and then run in the machine. I'm pretty sure everyone is familiar here.
This volume measures about 1/2 cup.
Weight of this much unpopped corn was 4oz.
After popping it was 3.1 oz. YMMV because not everyone measures the starting volume the same and I didn't level that little cup with a knife or go full scientist on it before popping each time.
Based on the above, I popped five batches for 15.5 ounces - close to 1lb. I didn't weight subsequent batches to the first either.
I put this in a garbage bag and I'd say the volume was about that of a typical bed pillow, maybe a bit more.
Smells fantastic!

Note my popper wouldn't run after 4th batch because it overheated and I had to wait 5 minutes for it to cool down before it would run again. It is FAST though.


I used popcorn many years ago.  It worked pretty well as I recall.  You need to use a large grocery bag full IIRC to equal the weight of unpopped.

Ah..... yes that's important because technically speaking I guess we want POPPED weight, not unpopped.
It might be interesting to see how much water weight is in a 1lb bag of popcorn by popping the whole thing and then weighing the bag.
I know the popper is actually pretty fast once you get her warmed up. The first batch takes the longest and you can only do about 1/4 cup at a time IIRC.

Thanks Guys!

I was on a home brewing hiatus and now that the weather has cooled off here in Michigan, I've gotten the itch again. I have a cream ale recipe mostly based on Jamil's "Brewing Classic Styles" book. Basically 50/50 2row and Pils malts, 1lb flaked corn, American strain noble hops and clean American ale yeast I'm using Hallertau and Saaz for bittering and late flavor and aroma respectively.

Had to pickup a new carboy since my old 6.5 gal glass was full of PBW solution and froze solid two winters ago making a big mess for me. That started the hiatus.

In regards to the corn, I would like to try using some popped corn in the tun instead of just flaked. I have a hot air popper I bought awhile ago just for this purpose. Anybody tried this and can give me advice on the process and finished product? I'm planning on adding 1/2 lb popped corn and 3/4lb flaked. I think it will be fun.

Glad to be back guys ( and gals ).

Ingredients / Re: DIPA Hops - Mosaic, Cascade, Apollo
« on: February 09, 2016, 12:32:44 PM »
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?

Sent from my iPhone using Tapatalk

Been awhile since I brewed it but Apollo was not good as an aroma or flavor hop for me. Lingering sharp bitterness and little else as I recall. Mine were 1 year old though and repackaged in mylar looking nitro purged bags. Plenty of Alpha I will give them that.

Beer Recipes / Re: APA recipe feedback
« on: June 10, 2014, 02:24:02 PM »
I am trying to put some variety in my beers using different WLP liquid yeasts from my LHBS. Dry is convenient but I'm getting a bit burned out on S05 and need to do some exploring.

might want to make a starter next time with that vial of Super, too - your gravity is high enough to warrant it.

You are correct. I can't argue with you there.

I have two stir plates, a 5l flask and a 2L flask, DME and everything required. I just didn't feel like bothering on Thursday evening! Lazy brewer I am. The vial was really fresh though, and things are fermenting violently as expected. I guess if it's underpitched maybe I'll be more inspired next time.

Couple years ago I invested in all the starter stuff primarily to brew lagers because almost all my ales have been made with S05 or the BRY-97 and I have simply pitched more from a second packet using those ( rehydrated ).

Going forward with more WLP strains, more starters are in my future for sure.


Beer Recipes / Re: Simple APA recipe
« on: June 10, 2014, 11:01:49 AM »
I am going to cool my wort to 165, then throw my hops in for a half hour stand. After experimenting on several brews I find this maximizes my flavor/aroma balance to my liking when doing hop stands. I am going to use BRY-97 yeast. But it doesn't exist in the beersmith database.

BeerSmith 2 Recipe Printout -
Recipe: Ralph's Summertime Pale Ale
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG
Estimated Color: 5.6 SRM
Estimated IBU: 63.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
7 lbs Brewer's Malt, 2-Row, Premium (Great Wes Grain 1 77.8 %
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 22.2 %
1.00 oz Cascade [5.50 %] - First Wort 60.0 min Hop 3 24.8 IBUs
2.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 4 16.3 IBUs
2.00 oz Cascade [5.50 %] - Steep/Whirlpool 60.0 Hop 5 22.5 IBUs

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs
Name Description Step Temperat Step Time
Mash In Add 12.25 qt of water at 162.7 F 152.0 F 60 min

"I am going to use BRY-97 yeast. But it doesn't exist in the beersmith database."

I use this yeast on occasion and I just added it to the database myself. Same with many hops that weren't in circulation at the time of the BS release you're using.

Just click on the Ingredients tab, click Yeast, click Add Yeast, use information on the yeast from the Danstar site and save it.

You can do the same for hops. I would personally do some searching from a variety of sites and form a consensus on the typical alpha, beta, and other aspects when adding the information.

Otherwise I find your steeping procedure interesting. I have experimented with cooler steeps and haven't gotten the results I was after but only tried it a couple times. The one I just brewed had flameout additions and I steeped for only 10 minutes primarily because I was on a timeline and had to wrap things up and leave. It was around 195 to 200 most of that time. I also get a little anxious with all the dust, insects and pollen blowing around outside with my kettle open and cooler wort in there. I can't help it. Guess I need to relax and you know.......

Beer Recipes / Re: APA recipe feedback
« on: June 09, 2014, 10:43:01 PM »
OK I brewed this APA with:

6lbs Weyerman Pale
4lbs Weyerman Pils
1lb Weyerman Munich
1lb Marris Otter

.5 oz Apollo 18% at 60
1oz Amarillo at 15
1oz Cascade at 0
.5oz Apollo at 0
60 minute boil

WLP090 Sandiego Super yeast - one vial warmed by letting it sit in the pocket of my shorts shortly after I got out of bed the morning of brew day.

150 degree mash for 60 minutes.
Batch sparge ala Denny style followed his page info and everything.

Too lazy to check my OG and I rarely do.

And 12hrs later not much going on, but at 18hrs it's taking off and all is good.
The SanDiego yeast is weird. I have used it before and it's fine. I like it but it behaves so differently than S05 which is almost all I have used in the past. I am trying to put some variety in my beers using different WLP liquid yeasts from my LHBS. Dry is convenient but I'm getting a bit burned out on S05 and need to do some exploring.

I plan to let it ride for around 10 days and keep an eye on the airlock before I cold crash and keg. It's fermenting at 68 degrees in my fermentation fridge using a Johnson controller.

Thanks for all replies.

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