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Messages - jweiss206

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All Grain Brewing / Re: Will crushed grain last 3 weeks?
« on: November 16, 2016, 03:57:01 PM »
Sold! Thanks for the prompt response Denny.

All Grain Brewing / Will crushed grain last 3 weeks?
« on: November 16, 2016, 03:36:37 PM »
Hey all,

Three weeks ago to the day I bought my ingredients for a Saturday brew. Due to circumstances brew time has vanished since then. I think I'm going to go for it tonight assuming my grain is viable. It's been in a stapled shut brown paper bag in a bedroom all this time. Nice, dry environment. Any reason I'm not thinking of where the grain would no longer be worth using? Off flavors, poor efficiency etc?



Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 11:21:24 PM »

Along the same lines but bigger - Quad. I've had a couple barrel age quads, one very good, the other excellent.

I concur. I say the first batch in the barrel was an English Barley Wine out of convenience, but it was actually more of a Barley Wine and Quad blend. It called for a Barley Wine malt bill and hop schedule but additionally included one pound of Belgian Candy Syrup Dark D -180 and another pound of turbinado sugar. Once it's carbed up it's going to be a sweet hoppy beast.

Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 11:09:37 PM »
Old Ale or Barleywine?  Tannins would help counteract the sweetness in those styles.

That is a pretty excellent idea. I've brewed a few Old Ale's before as that may be my favorite style. They've been of the large abv variety however. I've been wanting to brew something more along the lines of Theakston's Old Peculiar for awhile now which clocks in around 5.6% abv. That seems more the type of beer that would benefit from a mild oaking. That might be the winner.

Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 09:33:15 AM »
Imperial stout?  I think you may still extract oak flavor from the barrel so I would not do a sour yet.  How big is your barrel and how long were the first two batches agen in the barrel?

I figured it was too early for a sour as well. I imagine it'd still be a bit too oaky. The first batch was in for five weeks and the second batch has been in for almost eight months. It's an eight gallon barrel. Thought about an Imperial Stout as well, but wasn't sure if the oak would come through a beer that big on a barrel twice used.

I'm hoping some others out there have some experience either positive or negative on their third beers through the ole' whiskey barrel. Eight gallons is a lot of beer and I don't want to blow it.

Thanks for the suggestion.

Wood/Casks / Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 20, 2016, 02:28:20 PM »
Hey Folks,

I'm about ready to empty my Rye Woodinville Whiskey Barrel after it's second use and am looking for suggestions on the type of beer that may benefit from aging on it's third fill. The first was an English Barley Wine and the second a Smoked Rye Scotch. A friend recommend a Porter as a possibility, but has never tried it himself. I figured some of you have gone through the same process. I think it'll be a little to early to convert it to a wild barrel which I plan on doing after this batch.



Beer Travel / Re: Yondering
« on: August 04, 2016, 09:28:28 AM »

The Pub / Re: The best thing since...
« on: July 15, 2016, 04:04:03 PM »
I love the can revolution. Seven or Eight years ago the only craft I could get for multi day hikes were Oskar Blues Dales Pale or Old Chub. Now my local beer shop probably has 150-200 different can options including at least 10 gose's, berliners and flanders :). I'd say 1/4 - 1/3 of Seattle area breweries have at least one offering in cans.

It's a nine month yeast, so it very likely will take some time for you to see the pellicle form. That being said, I've only used Roeselare as the primary yeast and it's the most violent yeast I've ever used. When I've added Brett to the secondary it has taken awhile for the funk to appear.

For my first lager I used 6-row as the base malt. I didn't boil it vigorously enough and the whole batch tasted of creamed corn. That's was procedural error rather than an airborne infection, but it's the closest I've come to tossing a batch. I still managed to drink it all the dark.....alone....with my eyes shut  :o

Extract/Partial Mash Brewing / Re: Suggestions for first time brew?
« on: April 16, 2016, 11:00:17 PM »

Edit: I'm also looking at Carabou Slobber from Northern Brewer. It looks like this is a four week project, however. Is this too risky for a first time brewer?

It seems like the yeast needs to be purchased separately, also the mesh bags for the boiling. This must be a complicated question but I'd love some suggestions on specific ones to get. I'm on information overload...

Thanks for the help!

I don't think it's a risky recipe at all. That four weeks work you're referring to is unnecessary. I don't see any reason you would need to transfer this recipe to a secondary fermenter especially with a Brown Ale. You could just leave it in your primary fermenter for the same amount of time and have the same results with less risk of contamination when transferring to the secondary fermenter. Secondary fermentation is typically only used these days when adding additional ingredients (fruit, oak chips, wild yeast etc.), aging for an extended period of time or for clarifying the beer (usually a lager or lighter colored beer). My second brew ever was also a Moose Drool clone, but I included black strap molasses in the recipe which proved rather complicated for a beginner trying not to screw up the basics. I'd also use dry yeast to start with, so you don't have to worry about starters and such which can come with more experience later. Good luck.

Beer Recipes / Re: Hoppy IPA question
« on: April 12, 2016, 09:04:53 AM »
I think the main advice you are going to get is to use more hops. For comparison you have 5 oz of hops here and I use 5.5 oz for a pale ale. I rarely brew IPAs because of the amount of hops they need. I would add at least an ounce of hops at the end of the boil and another at dry hop.

A lot of people seem to like getting all of their IBUs from the bittering addition and using the rest of the hops at flameout/hop stand/whirlpool and dry hop. You could have better success with doing this and then using 4 oz of hops at the end of the boil and 4 oz dry hop...

Also, if you are looking for a 'fruity' IPA you may want to experiment with some of the newer hop varieties. What you have looks like it may be more citrusy which is what I prefer

I agree with goschman. I think you need more hops near the end of the boil as well in the whirlpool. I would also dry hop for less days. 3-5 days should be sufficient. 10 days seems excessive. I would consider cold crashing the dry hops if possible then ramp the temperature back up before bottling/kegging. I'm not a big water chemistry guy, but that has certainly been known to effect the punch of an IPA. Finally, if you do indeed want a real fruity IPA, you may want to think about adding Citra, Mosaic, El Dorado, Lemondrop or other new varieties as he also mentioned previously. Good luck.

The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 10:00:16 AM »
Can someone tell me about Minhas Craft Brewery? It didn't seem to fit the category to me, but I've never heard of them.
Surprised they're on here as well. They're a giant contract brewery that seems to specialize in crappy beers. They brew a lot of the house brand labels for places like Trader Joes, Costco etc.

I have three 5 gallon fermentors and three 6.5, so I bounce between 4.75 and 5.5 typically.

The Pub / Re: commercial examples of helles lager
« on: March 28, 2016, 12:03:51 PM »
Had Hacker-Pschorr Munich Gold yesterday and it was not as good as I was expecting. Any recommendations for widely available examples of Helles? I have yet to try Paulaner's offereing...

From the website it looks like Maui Brewing is available in parts of Colorado. My absolute favorite Helles Lager is Maui's Bikini Blonde. Delicious stuff.

I have seen that around from time to time. I never buy their beer because it is usually insanely expensive. I will look around for this one.

Agreed, I find Maui Brewing to be one of the most overpriced breweries. I make an exception for this beer however. Otherwise I only by singles of their other beers once in awhile.

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