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Messages - troybinso

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1
Ingredients / Re: coffee stout
« on: December 07, 2017, 05:32:06 PM »
I like to add about 5% cold brew coffee to the finished volume of the beer. For instance- 5 gallon batch of stout gets a quart of cold brew. Super easy and tastes great.

2
All Grain Brewing / Re: Great Western vs Briess vs Rahr
« on: April 07, 2017, 09:56:59 AM »
I like GW, but as an alternative, look into local, small batch maltsters. I live in a grain growing area and there are craft maltsters popping up everywhere. Depending on where you live, this might be an option.

3
Beer Recipes / Re: Is this too many hops in session APA?
« on: March 15, 2017, 04:33:51 PM »
It's hard to know unless you say what you are going for. Do you want a aggressive hop aroma or just moderate? The first recipe will give you aggressive, the second moderate.

The grain bill is pretty interesting. Where did you come up with it?

4
Yeast and Fermentation / Re: Bread Yeast for FFT?
« on: February 26, 2017, 08:44:56 AM »
Just because it is bubbling doesn't mean it is actually fermenting. If you warmed up the beer the co2 will start to come out of solution and cause the airlock to bubble even if there isn't active fermentation.

5
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 05:34:13 PM »
Is this a beer style that people actually like? I've never made one, but it just doesn't sound like an interesting beer to drink.

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They can be really good. I brew them about once a year. If you like a crisp refreshing Lager in the summertime, this is a good one to brew.

I like a crisp refreshing lager in the summertime for sure. I guess it is the corn that I am hung up on. What does it bring to the beer?

6
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 03:56:28 PM »
Is this a beer style that people actually like? I've never made one, but it just doesn't sound like an interesting beer to drink.

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7
Yeast and Fermentation / Re: English bitter cool ferment
« on: February 19, 2017, 06:39:04 PM »
In the future, you are better off pitching the yeast cooler and then letting it rise up at the end. Sometimes when you pitch warm then let it cool down, the yeast stop prematurely. In your case, I would have put the wort in the 60 degree room and waited overnight to pitch the yeast, then maybe 2 or 3 days into fermentation, warm the beer up to 70.

8
Equipment and Software / Re: BS2 IBUs
« on: February 09, 2017, 08:09:18 AM »
I set flameout/whirlpool hops for 4 minutes boiling time in beersmith.

9
All Grain Brewing / Re: Spunding Experiment
« on: February 04, 2017, 11:48:14 PM »
I'm pretty surprised that it is still going at day 8, did you pitch a healthy bunch of yeast?


Saison strains can be pretty slow to eat the last few points IME.

Huh. I've used 3711 quite a bit and it seems to finish very quickly for me. 3724 can be really slow though, so maybe it's the combination?
Same.
Yes...all 4 saisons that I've brewed so far looked like they were done at 1.008-09.  Then SLOWLY chugged their way down to 1.002.  The yeast was Lallemand Belle Saison which I think is 3711 or very similar.  I finished at around 80 F.

Oh, and I bottle carbonated three of those and keg carbonated (with added sugar) the fourth.  They all carbed up great.

10
All Grain Brewing / Re: Spunding Experiment
« on: February 04, 2017, 07:30:21 PM »
I'm pretty surprised that it is still going at day 8, did you pitch a healthy bunch of yeast?

11
Beer Travel / Re: Seattle
« on: January 31, 2017, 01:43:20 PM »
Ballard is really great. Small neighborhood where you can walk around to all these different little (and not so little now) breweries.

12
General Homebrew Discussion / Re: New maltster in town
« on: January 26, 2017, 05:51:38 PM »
The munich is actually a toasted wheat in the style of munich barley malt.

That sounds like an interesting malt to work with. Toasted munich wheat malt?  Cool.

That's what I thought. And it's grown only about a mile from the brewery.

13
General Homebrew Discussion / Re: New maltster in town
« on: January 26, 2017, 11:50:26 AM »
I have the color coming out around 6.1 SRM, which is just on the higher end of Weissbier. There is certified analysis of the malts with SRM given - but I hear you that they may be off because of the small nature of the maltster.

The munich is actually a toasted wheat in the style of munich barley malt. I just thought it would be cool to throw that in because I have never seen a malt like this, and it tasted really good when I crunched on it. Maybe I will drop the munich wheat down a little bit to get the color lower and to lower the malt intensity

14
General Homebrew Discussion / Re: New maltster in town
« on: January 25, 2017, 09:17:49 PM »
To the others - I am definitely thinking something light on hops. I want to be able to taste the malt. Also, I don't really wavy to do a lager. Maybe a simpler blonde ale. Or what about a hefeweizen? Is the yeast to expressive to allow the malt to shine?

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15
General Homebrew Discussion / Re: New maltster in town
« on: January 25, 2017, 09:06:29 PM »
I am in Walla Walla. There is also a guy in Baker city doing something similar.

I am actually using this malt for my professional brewery but I have been on this forum for a long time and find the information shared here is much more interesting than on professional brewers forums. At least for discussion of recipes and ingredients.

PM me for more info about the malt or the brewery.

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