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Ingredients / Re: Agave Fermentation
« on: September 25, 2015, 05:07:16 AM »
I'd treat the agave like honey. Expect it to ferment completely. Either substitute it for some base malt in your recipe if you don't want to increase the ABV and don't mind a drier beer, or plan on it bumping the ABV if you don't want to cut some base malt out and want a fuller body.

I'd also add it toward the end of fermentation if you want to retain any flavor in the finished beer. Even then, I wouldn't expect much out of it since agave nectar isn't the most powerful flavor to begin with.


Not sure if you would taste that subtle agave flavor over the orange zest.....

Yeast and Fermentation / Re: Rehydration/wort temperature
« on: September 25, 2015, 04:25:35 AM »
Not sure what yeast your using.  This is from Fermentis for their ale yeasts.   80 degrees is plenty warm enough to rehydrate.  After 30 minutes it should be cool enough to pitch. OR pitch dry per their instructions as well.   The only time I rehydrate is when I ferment in a carboy.  Easier to pitch.  In a bucket, I sprinkle it on dry and close her up...

rehydration instructions
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition.

General Homebrew Discussion / Re: What's Brewing this Weekend? 09/21/2015
« on: September 17, 2015, 09:01:47 PM »
A Jever-ish German Pils..... My first stab at this style.

All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 27, 2015, 09:11:00 AM »
Not really the same thing here..... BUT

I made a Zinfandel of beef in a dutch oven, in my oven, at pretty low temps.  A bottle of Zinfandel in with the beef in the dutch oven.  I opened the oven door and had my face right there, ready to snuff a GREAT BIG snootfull of what smelled absolutely AWESOME.....

Then there was the backdraft moment...  Really, just like in the movie.  The wave of flame singed my hair, beard, eyebrows, nose hairs.... 


The Pub / Re: Hmmm
« on: March 27, 2015, 08:53:01 AM »
Jimmy, Jimmy, Jimmy, Jimmy......

General Homebrew Discussion / Re: Beer for Thought...
« on: March 03, 2015, 06:55:58 PM »
Amen, Wort-H.O.G.

Kegging and Bottling / Re: Sampling Lagers Early for Educational Purposes
« on: October 02, 2014, 05:09:47 AM »
If you want, you can blow off quite a bit of the sulfur by shaking/venting the keg every so often.


Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 02, 2014, 05:08:20 AM »
I like to force carb, with most beers @ 40F and 12 psi. I've primed kegs with sugar, but hated to dump the sediment, and didn't see the point. And I used to shake and roll for short notice beers, but now I just chill to 40F and give it 25-30 psi for two days for quick carbonation. Most times nowadays though I try to budget time to let it carb @ the 40F/12psi to get predicatable carbonation. But I might carb at a little less for some styles (10-11 psi) like British styles, a little more (~13psi) for Belgian styles.

+1  Predictable carbonation......

All Grain Brewing / Re: Newbie Malt Question
« on: August 19, 2014, 04:19:01 AM »
I commend your desire to jump in feet first but I would recommend trying an extract with specialty grain kit to start as it gives you an opportunity to get comfortable with the far more important aspects of brewing (yeast management and temperature control) before adding the additional confusion of learning the ins and outs of all grain brewing.

+1 morticaixavier is spot on here.  Brewing is a multi step process.  Running through the whole shebang with an extract-specialty grain kit several times will make your all grain endeavor's waaaay easier.  There are some really nice kits out there.  Order online or better yet, stop by your local HBS and they will gladly set you up.......

All Things Food / Re: Wisconsin-Style Bratwurst
« on: July 13, 2014, 03:10:00 PM »
Now that there is as good as it gets!  I take it that is your son working with you?  Those are priceless times!

Awesome work BrewBama!

All Things Food / Re: Where to buy spices online
« on: May 10, 2014, 03:09:36 PM »
I've ordered online from these guys for years and years.  They have also been opening up brick and mortar stores as well.  Not sure if they are out your way yet.  Always good.

Penzeys Spices -

Beer Recipes / Re: Ralph's International IPA
« on: May 05, 2014, 03:50:45 AM »
That should be great!  I'm with HoosierBrew.  I would love to hear your feedback on how it turns out.  I just brewed with a similar grain bill in an IPA and it's very good.  Decidedly English, but very good.

General Homebrew Discussion / Re: I think I'm becoming obsessed
« on: April 15, 2014, 05:12:31 AM »

General Homebrew Discussion / Re: Dissent with Style
« on: March 20, 2014, 01:25:23 PM »

Whitewater IPA...
Wheat ale brewed with apricots and spices

Yeah, 'IPA' is evidently getting to be a loose term to Jim Koch. Tried the new Rebel IPA last week. It was fresh - smelled and tasted like a Pale Ale at best.
I'd say more like we're all starting to expect our IPAs to taste like double IPAs. Lupulin threshold shift and all...

Yep.  I looked at the specs on Rebel and they fall right in line with an American IPA style. 

I do love an "American IPA" that get's out of bounds on the hops though!

General Homebrew Discussion / Re: Dissent with Style
« on: March 20, 2014, 01:07:49 PM »
2008 BJCP Style Guidelines
Category 16 — Belgian and French Ale

16E. Belgian Specialty Ale

Beeradvocate has over 650 examples of the style in this list alone.  Some pretty prominent brewers......

Belgian IPA

Inspired by the American India Pale Ale (IPA) and Double IPA, more and more Belgian brewers are brewing hoppy pale colored ales for the US market (like Chouffe & Urthel), and there's been an increase of Belgian IPAs being brewed by American brewers. Generally, Belgian IPAs are considered too hoppy by Belgian beer drinkers.

Various malts are used, but the beers of the style are finished with Belgian yeast strains (bottle-conditioned)  and the hops employed tend to be American.  You'll generally find a cleaner bitterness vs. American styles, and a pronounced dry edge (very Belgian), often akin to an IPA crossed with a Belgian Tripel.  Alcohol by volume is on the high side. Many examples are quite cloudy, and feature tight lacing, excellent retention, and fantastic billowy heads that  mesmerize (thanks, in part, to the hops).

Belgian IPA is still very much a style in development.

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