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Messages - nicosan1

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Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 01, 2015, 11:37:07 AM »
I have no experience with either, but the Guava paste has a bunch of additives that I'd (personally) rather not use - such as added sugar, citric acid and food coloring. It doesn't look like it has added preservatives, so at least it shouldn't impact fermentation.

Now the Passionfruit Pulp lists "Passionfruit Pulp" as its sole ingredient. I had no idea that this existed up until now, and I want some like yesterday. If it's even remotely good, I will be using it in a mead ASAP, and probably in beer. I might even put it in cider. I love the flavor of passion fruit, but I've never found a convenient source that I would want to use in the brewery until now.

Im trying to find Pulp, I think some gourmet food vendors do offer it frozen, and I would like to attempt either guava or passion fruit for this saison.  Some friends in my old Homebrew club were planning on putting Goya Guava puree in a keg filter, I guess to randalize and serve.  I was thinking more of putting the guava or passionfruit in fermentation.  Not sure if I should add as fermentation ends or do in secondary.

Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: September 30, 2015, 02:56:55 PM »
I wasn't too worried about the pectin, but good to know about the pectic enzyme. In your experience avoid all preservatives in fruit?  This is helpful to know, I wondered if they would have impact on fermentation.  Was also debating what yeast to use. at first was looking at French Saison from Wyeast but also looking at some of the Yeast Bay blends. My apt regularly is a bit over 70, just wondered if I needed a belt to finish out for the Yeast Bay strains since they all seem to bottom out at 68

Ingredients / Guava/PassionFruit Paste/Pulp
« on: September 28, 2015, 12:27:24 PM »
Wanted to brew a Saison with either Guava Paste or PassionFruit. I noticed that Goya has some paste but it has pectin in it which can cause haze.  Does anyone have experience brewing with these fruit pastes? Results? Do you have alternative sources for use in a beer? 

Equipment and Software / Re: Purging Carboy/Head Space
« on: September 20, 2015, 05:37:19 PM »
Great, thank you! 

Equipment and Software / Re: Purging Carboy/Head Space
« on: September 20, 2015, 11:02:37 AM »
Do you need to use a beer gun? or are there other options?

Equipment and Software / Purging Carboy/Head Space
« on: September 20, 2015, 10:12:54 AM »
I have just built a keezer and about to hook up my CO2 tank, regulator, distributor and gas lines. I have an IPA that I am fermenting in the keezer and was planning to dry hop. I have not purged head space in the past but would like to do so now to prevent oxidation.  How do you do so with a basic CO2 setup?  Do I just turn on gas, regulator and open one distributor gas line and put in my big mouth bubbler?  At what PSI? Ive tried to look up videos on youtube but most are not informative.

Equipment and Software / Re: Plate Chiller
« on: September 16, 2015, 11:25:12 AM »
Okay this is very helpful, mainly I just need to change around my method of using my IC to better chill wort faster and then maybe make up the last few degrees in my keezer. My faucet moving at full blast does decently to get water in the IC.  I may look into a pump though soon as another option as well, maybe to recirculate.  Thank you all

Equipment and Software / Re: Best Chiller Option
« on: September 14, 2015, 04:37:18 PM »
That is the thing, there isn't much for us to water, we live in an apartment complex with very little greenspace. 

Equipment and Software / Re: Best Chiller Option
« on: September 14, 2015, 03:50:47 PM »
so the suggestion would be that my setup shouldn't change much, just rely on my keezer to chill down further and maybe one change would be getting a pump to pump the ice water through the chiller faster. 

Equipment and Software / Best Chiller Option
« on: September 14, 2015, 10:40:01 AM »
I currently have a two-stage wort chiller system. the coil that goes in my kettle and a smaller first stage that i put in an ice chest.  It's great at getting down quickly to 90 but then as most people experience it is slow, even with ice to get down to 70.  Plus it wastes a lot of water.  Do you all have a go-to option that both gets the wort down fast and faster 70 but also eliminates wasting water as much as my system does? I know I am at the mercy of the water temp of my tap and I could use ice to compensate. Is CounterFlow or Plate better?  What is best? Thanks all, I want to save time and also be a good Californian and not waste so much water. 

Ingredients / Re: New Hop Question
« on: April 09, 2015, 04:29:57 AM »
I generally don't do single hop beers, nor would this hop be for single hops or SMASHs. Was just wondering what people thought of Lemondrop versus El Dorado for those styles. Sounds like Lemondrop is more well liked and would be good with other hops I have like Waimea, Mosaic or Equinox. 

Ingredients / New Hop Question
« on: April 07, 2015, 07:57:28 PM »
Was thinking of purchasing a pound of one of the newer blend of hops. 

I have a 1/2 pound of Waimea and 1/2 pound of Equinox.  Saw El Dorado and Lemon Drop online for sale. Which of those two would you recommend?  I tend to brew Saisons, IPAs, Pales.  Heard good results from both.

Yeast and Fermentation / Re: Expiration on Yeast
« on: March 14, 2015, 02:26:44 PM »
So for two packs together, would you suggest a smaller starter? 1L? I was thinking of doing 1.5L w/ two packs cuz its just this one 1.056-1.059 beer i plan to make. 

Yeast and Fermentation / Expiration on Yeast
« on: March 14, 2015, 01:03:00 PM »
I have two packs of WY 1217, West Coast IPA and was going to do a 6-6.5% IPA with the packs. They were packed on October 18 of last year. Do you guys think its still useful to try to make a starter and use these packs?  Just want to know. Otherwise I can go with US-05

Beer Recipes / Re: Foreign Extra Stout
« on: February 28, 2015, 08:57:11 AM »
Yeah, I have it at 35 SRM with the wheat. Thats where I will go. Thanks for the note on the roasted barley!

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