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Messages - pmallory

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Ingredients / Lagunitas Little Sumpin Sumpin
« on: November 04, 2011, 04:24:47 PM »
Does anybody have any ideas on recipes or type of hops or malt used for Lagunitas' Little Sumpin Sumpin Ale. Any thoughts would be appreciated.

All Grain Brewing / Sparge Water Temperature and pH
« on: August 23, 2011, 07:45:05 AM »
When I sparge, my water in my hot liquor tank drops about 10 degrees over the 30-45 minutes it takes me to sparge. I usually start at 170 and it drops to 160, which is low. I am thinking I could start quite a bit higher. At 178 I'm not so sure I would leach out tannins which would be the main concern with sparging at a high temperature. The reason is because the pH is still relatively low at the beginning of the sparge and only at the end of the sparge would leaching be an issue. But, at the end of my sparge, my water has dropped 10 degrees so a high pH would not be an issue. Having my water go from 178 to 168 doesn't seem to be a problem for this reason.

Me and some other brewers were trying to figure out how decoction mashing worked, as in why it didn't leach tannins out of grain even though you are boiling them. We concluded it must be because the grains in the thick mash that is boiled keeps the pH low and doesn't allow leaching because both high temperature and high pH are required for the leaching of these tannins.

Any thoughts?

Ingredients / I have a male hop plant
« on: August 08, 2011, 05:47:41 AM »
I have a male hop plant because I found them in the wild. It is already too late this year and the hop cones on the females have seeds. Is it as simple as just removing the male rhizomes? I know this is very similar to growing weed. Do I have to worry about the seeds from the cones being dropped and being planted next year?

Ingredients / Re: Cacao Nibs
« on: July 28, 2011, 01:05:04 AM »
how much per 5 gallons?

Ingredients / Cacao Nibs
« on: July 28, 2011, 12:47:15 AM »
Do cacao nibs melt in boiling wort? Has anybody used these? When do you add them and how much to get subtle but noticeable flavor? Would you rather just use bitter baker's chocolate?

Ingredients / Hazlenut Beer
« on: July 14, 2011, 01:16:29 AM »
I have tasted a hazlenut brown ale by Rogue and it was great. I know they use hazlenut extract. Has anyone brewed with actual nuts, like peanut butter, almond butter, or hazlenut butter and not the extract? I am curious how the oils would act in the boil kettle. Would the yeast like all those oils? Can't they use them to make sterols?

All Grain Brewing / First Wort Hopping
« on: June 11, 2011, 03:27:43 AM »
For first wort hopping what is the utilization, is it about 30%? Does it add any flavor? I've read it adds aroma. I'm just curious how to adjust my recipe if I even need to at all. Do you need to add aroma hops or is it taken care of with the First wort hopping.

Yeast and Fermentation / oxygen for a sour beer
« on: April 13, 2011, 12:08:39 AM »
I just made a beer with belgian yeast, and when I racked it I added Russian River critters from a bottle of sour into the secondary. I am wondering if I should do something to get more oxygen into the fermenter. I am thinking of just putting foil on top. Would that put too much oxygen in though? Don't brett and acetobacter really like oxygen? Would it taste too vinegary if there is acetobacter in the russian river bottles? I was also thinking of just taking the top of the fermenter off once a week or so. any help would be great.

Ingredients / Re: Hops for Colorado
« on: April 09, 2011, 01:19:56 AM »
It sounds like a really good climate for hop growing. I would think almost anything would like that. Just watch out for freezes and don't overwater just because your climate is really dry. The ground should stay damp but not wet. The wind beat mine up last year too. I lost some little vines, but most made it, and the ones that did were stronger since the plant focused its energy to fewer vines.

Ingredients / Re: Home grown hops
« on: April 09, 2011, 01:15:37 AM »
How do the hops look? If they survived, let them keep going. Later you can clip them if they look weak. I  know my hops can survive a light freeze, so yours may be fine. I found my strain in the mountains where it freezes sometimes as late as late-May. For the future, if you know its going to freeze, place a bucket or pot over the top, and that's plenty to keep them insulated for a night.

Ingredients / Re: Hop Oil
« on: April 09, 2011, 12:53:36 AM »
It seems that alcohol extractions work well for getting useful properties out of plants for health reasons, but for flavors I think it would ruin them. It depends on what you are making. I know the THC in marijuana, which is very closely related to hops, needs to bond to a fat or an alcohol. I am curious if you could use olive oil instead of alcohol. You could use this as a base in a lot of recipes. My old roommate worked as a chef making desserts. She tried to make a beer dessert, with chocolate cover barley and candied hops.

Ingredients / Hops for an IPA
« on: April 09, 2011, 12:47:47 AM »
It seems that IPAs have the biggest range for types of hops that can be used. It seems like it used to be a narrower range, but now I see Citra, Simcoe, Amarillo, Chinook, whatever. I'd like to know what other people use for American IPAs. Does anybody have any combinations that work well? Or hops you are attached to for bittering, aroma, or flavoring? I was thinking of trying to incorporate some type of balance between citrus and piny, or citrus and earthy. I am also fascinated by single hop strains. It just seems the options are overwhelming, in a good way, but if anyone has any favorites I'd love to hear about them. Ive been experimenting with Amarillo, and feel they'd be better with some other hop to balance even though they can be used in a single hop beer. I have more experimenting to do.

Yeast and Fermentation / Re: Dry Yeast Activation
« on: April 03, 2011, 04:34:30 AM »
My real question is about the instructions on the packet of dry yeast. Even though it says to sprinkle into wort, I am assuming that it is better to activate in 85-95 degree water first, not wort. Is this safe to assume, even though the instructions don't say to do this?

Ingredients / Wild Hops
« on: March 30, 2011, 02:12:58 AM »
A few years ago I found some wild hops in northern New Mexico. I returned last spring when they were first coming up and cut out 6 rhizomes and took them back to my garden. I built a raised bed and mixed in some great soil and harvested them. I've had them stored for a while now and am going to brew with them. I got about 9 ounces for this first year and I want to brew a 10 gallon batch using only these hops. I am trying to think of what kind of recipe to use for this. I am guessing the alpha acid is low, around 4, but who knows. Also, it seems like a waste to use these as bittering hops, but I really do want a beer that uses only this hop. I'd like to do a pale ale, but for the hopping schedule, I haven't decided yet. Let me know if you have any ideas how to emphasize the hop.

Yeast and Fermentation / Dry Yeast Activation
« on: March 30, 2011, 02:02:35 AM »
Quick question: the ingredients on one of my packets of Safale Dry Yeast says to activate: sprinkle in wort. I just read 'Yeast' by Chris White and he talks about why not to do that. Would it be better to activate it in water even though the instructions say wort? I was wondering if the dry yeast packet has enough yeast that it can afford to lose some when activated in wort instead of water.

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