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Messages - el_capitan

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1
Ingredients / Re: coffee stout
« on: December 10, 2017, 07:49:24 PM »
This is a good reason to get a French press.  You can go with either hot or cold.  I've found that a cold steep for about 24 hours requires only about half the coffee as a hot steep.  Much more intense coffee flavor, and smoother. 

2
The difference in perceived carbonation really hit home recently, when I was carbing a batch of Sahti.  The recipe included a lot of rye, with a high mash temp as well.  The beer was probably the heaviest-bodied beer I've brewed in about 200 batches.  It seemed to take forever to carb, even at higher pressures.  Finally, I determined that the heavy body was masking the carb level.  Great beer, btw. 

3
We've kicked this topic around here a bit recently.  I think some of my hoppy beers and bigger beers take longer to carb.  My guess was that hop oils at the surface somehow inhibit the CO2 from entering the solution.  It seems like some people here have had a similar experience, while others have not.  It's weird though, isn't it?  I wonder if it could be a difference in perceived carbonation.  Maybe the lighter beers seem to be more highly carbed, while a beer with more body has less perceived carbonation. 

4
Beer Recipes / Re: Sierra Nevada Celebration
« on: November 22, 2017, 03:44:35 PM »
SNV Fresh hop 12 pack was awesome... It contained Celebration ale, Fresh hop IPA, Fresh hop DIPA and a Fresh hop session.

Whoa - I haven't seen that one yet.  Might have to track some down!  I skipped a different sampler because I didn't want to try their Holiday Spiced ale. 

5
Commercial Beer Reviews / Re: Aldi's Third Street Brewhouse IPA "Hop Lift"
« on: November 21, 2017, 05:38:19 PM »
Oh, and their "Sugar Shack" is a maple stout with maple syrup made by the monks at St. John's University, which is embroiled in an ongoing lawsuit regarding clergy abuse of minors.  Great PR, eh?  Yes, I just said "eh". 

6
Commercial Beer Reviews / Re: Aldi's Third Street Brewhouse IPA "Hop Lift"
« on: November 21, 2017, 05:35:58 PM »
I've been to the Third Street Brewery, and I have to say that I was not super-impressed.  They mainly seem to be focused on creating catchy packaging images.  The beer is often not fantastic.  I don't agree with their environmental ethic either.  Their "Lost Trout Brown Ale" mocks the fact that they were in trouble with the EPA for discharging warm water into a protected trout stream.  They claim that the trout were long gone before they began adding heat pollution to the water. 

They also make a black IPA called "Bitter Neighbor" which pokes fun at a local resident who had complaints with the brewery. 

That's not to mention their "Three-Way IPA" which pushes the envelope for decency with thinly-veiled references to menage-a-trois.  Overall, I'm not impressed with their beer or their public presentation.  It is a real brewery, though. 

7
The Pub / Re: Left Hand Suing Whitelabs
« on: November 21, 2017, 05:28:58 PM »
Interesting, Stevis.  I've never heard of that particular strain of yeast.  It seems like White Labs would be on top of their production, but there's not enough info in that article to really make a judgment call.  It will be interesting to see how this shakes down. 

8
The Pub / Re: song title game
« on: November 21, 2017, 05:21:03 PM »

9
Beer Recipes / Re: Sierra Nevada Celebration
« on: November 21, 2017, 05:18:54 PM »
This image is to assist with color questions in the recipe. I used Simpson's Medium Crystal at 1.5 lbs. in a 5 gallon (in the keg) batch along with only pale 2-row (Rahr). Color appears pretty close, but there is some more haze in the homebrew version on the right.

Taste of the malt alone is decently close (in my opinion). The crystal is rated at somewhere above 60 lovibond.

- I am not convinced I can use an image from Google Drive... so may have to try again.

Yep, no image showed up.  Image function is kind of a PITA on this board.  You have to have a third party image-hosting site like photobucket (maybe not the best option these days).  You can direct link to an online image though.  Kind of clunky.  I would share a lot more images if it was easier to do so.

10
Kegging and Bottling / Re: Kegging/Serving Setup
« on: November 21, 2017, 05:14:55 PM »
I think if you are cranking up gas and shaking kegs just to have drinkable beer, you aren’t brewing enough. :)


Sent from my iPhone using Tapatalk

Or hunting too much... When firearm deer season finally ended, and I had 3-4 days to rest up, I finally kegged 4 batches of beer that were ready to go.  I set them at 30 psi for two days (while I removed a bunch of trees at my cousin's house).  When I got back, I vented the kegs, set them to 12 psi, and they were basically ready to serve.  Still a bit low on carbonation but certainly drinkable.  Should be good in a couple days when the relatives arrive for the feast. 

11
Beer Recipes / Re: Sierra Nevada Celebration
« on: November 19, 2017, 05:58:51 PM »
I shoot for about half of the Bru'nWater "pale ale" profile.

You mean you were using water with less than 150 ppm sulfate to brew an IPA? I'm not surprised the beer was lacking.

I experimented with lower sulfate content in a pale ale a few years ago and used 100 ppm sulfate. The beer was fine, but it lingered too long on the palate and it certainly had muted hop character. From that experience, I can assure anyone that 150 ppm sulfate would be the lowest I'd ever consider in a pale ale or IPA. But for the best flavor and character (to me), I still use the full 300 ppm sulfate as noted in the Pale Ale profile in Bru'n Water.

On my last three batches of IPA, I've been toggling between going for the full 300 ppm sulfate, and half those targets (about 150 ppm sulfate).  I think I prefer something closer to the full 300 ppm, but the beer starts out very sharp and needs to mellow in the keg just a touch.  The 150 ppm level is more of an approachable IPA for those who aren't mega hop heads or bitterness lovers.

12
All Grain Brewing / Re: Brewing a Belgian Witbier
« on: November 19, 2017, 05:38:08 PM »
Yeah I noticed in Brewing Classic Styles, Jamil’s recipe calls for 43g orange zest which seems extreme - that’s the zest of 4 oranges!

Thanks for the response - I’ll try adding zest from half an orange at the end of the boil and see how I go...

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My wife loves witbier, so I make Jamil's recipe quite often using the 43 grams of zest which is the same as three good sized oranges. The orange flavor is subdued but blended nicely with the coriander. I boil both for the last five minutes in the kettle. Good stuff!

+1.  I've done that recipe a couple times too, and it's not too much orange character at all.  If anything, I'd increase it even more. 

13
General Homebrew Discussion / Re: Racking techniques
« on: November 17, 2017, 05:50:28 AM »
I highly recommend that you pick up an autosiphon with the clip that grabs on to the lip of the fermenter.  That makes it really easy to hold the siphon at your desired height and drop it down as the liquid level drops.  Plus, there is a cap on the end which stops sediment from being racked along with your beverage.  You probably didn't want to hear "more equipment" as your answer, but in my opinion, an autosiphon is indispensable.


14
General Homebrew Discussion / Re: vanilla bean question
« on: November 17, 2017, 05:39:24 AM »
 I picked some up at Costco for a decent price, but beanilla.com has some good deals too.

15
Beer Recipes / Re: Sierra Nevada Celebration
« on: November 16, 2017, 07:49:52 PM »
Last year when I brewed this, we did a triangle test and mine was also lacking in hops sharpness.  I am using homegrown hops throughout though.  Which water profile are you guys using?  I'm considering amping up the sulfate level on this weekend's batch.  I shoot for about half of the Bru'nWater "pale ale" profile. 

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