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Messages - -Liam-

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1
Kegging and Bottling / Re: Anti oxidation ideas
« on: August 04, 2015, 12:29:38 PM »
Congratulations!  I still struggle with this from time to time.  The biggest difference I saw was when I started incorporating CO2 purging anytime I transferred(bucket & bottles).  I also set up my operation in a manner that keeps splashing to a minimum and spend a little more money on caps.  These things have really helped me buy more time in the bottle.  Even with those steps you will lose aroma over time, it's just the nature of the beast.
Thanks! Can you explain your purging process a little bit? What equipment do you use etc?

2
Kegging and Bottling / Re: Anti oxidation ideas
« on: August 04, 2015, 12:44:14 AM »
It has always been my understanding that with bottle-conditioned beers, the yeast will scavenge what little bit of oxygen has been introduced.  It would take quite a bit of excess oxygen to be a noticible flaw in a short period of time.  Are you sure that's what you are tasting?


I'm pretty sure that's what it is. The colour starts to get a little darker and it starts to get a slight unpleasant sweetness and kind of flat tasting.

3
Kegging and Bottling / Re: Anti oxidation ideas
« on: August 03, 2015, 11:32:39 PM »
I do use oxygen barrier caps (whether or not they make a difference, I'm not sure). I use little crystal malts and I minimize my splashing etc. I do not however, purge in any way. I've always assumed that I need a keg setup to be using CO2 and then purging kegs. So I ask - what is the cheapest way to purge/rid my bottling bucket/bottles etc. of O2 without splashing out on a whole load of new gear? I could perhaps buy some cheaper items that I might need for this.

4
Kegging and Bottling / Anti oxidation ideas
« on: August 03, 2015, 06:25:11 PM »
As things stand, I am not in a position to start kegging; I can only bottle for now. My wife and I are expecting our first child in December and I can't see my brewing setup changing for a good while. So, what I need are your tips and ideas that you have found to work for you, from experience, when it comes to keeping your bottled beer from oxidizing. My last IPA started out so good in the bottles and really began deteriorating in a matter of a couple weeks. I just can't get through my batches that quickly and I have about a dozen left that just seem to be getting worse and worse. (They are definitely still drinkable, but not great). I'm also not really keen on the idea of making batches less than 5 Gallons, as I don't really see the pay off being as good when I spend the same amount of time to brew so little beer. I just want my beers (IPAs especially) to taste good for longer.
I've gotten great advice and ideas from these forums and there is so much knowledge here, so thanks in advance...

5
All Grain Brewing / Re: American IPA FG question
« on: July 13, 2015, 03:21:42 AM »
This beer turned out pretty good considering the low FG. It was a little drier than I had hoped and I would like it to have been slightly sweeter, so a FG of 1.010 probably would've been perfect. The fantastic aroma that was in the carboy has more or less disappeared since it has been bottled; That was pretty disappointing. But all in all, definitely a recipe that could be very good with a little fine tuning.

6
Ingredients / Re: Flaked oats in IPA
« on: July 08, 2015, 10:47:06 PM »
I have and it's awesome. One of the best APA's I've had is Tired Hands Hop Hands and they use massive amounts of oats with clone recipes suggesting close to 20% flaked oats.

I wouldn't use much in a typical dry west coast pale ale but it's perfect for the newer Northeast/Vermont style hoppy ales that tend to have a silky smooth body (usually low ibu's, very hazy, dry hopped like a 2xIPA, more chloride and less sulfate than usual, oats or wheat isn't unusual, and an expressive yeast like Conan or London Ale III instead of Chico).

What % did you use in yours? It sounds awesome.

7
Ingredients / Re: Flaked oats in IPA
« on: July 08, 2015, 10:45:59 PM »
May be flaked barley is a better option. Use about 8-10%.

Can I ask why you would suggest barley instead of oats? What would be the differences to expect?

8
Ingredients / Flaked oats in IPA
« on: July 08, 2015, 02:37:39 AM »
Just curious if anyone here has ever tried adding some flaked oats to an AIPA for a bit of body and smoothness? If so, how did it turn out? What effect did it have on the finished beer? What did you learn or what would you change in future etc?

9
All Grain Brewing / Re: American IPA FG question
« on: June 10, 2015, 01:04:07 AM »
Should I carb slightly less than usual?

10
All Grain Brewing / American IPA FG question
« on: June 10, 2015, 12:24:40 AM »
I brewed up an AIPA 10days ago that seems to have a lower than expected FG.
The recipe:

7lb 2 Row
4lb Pale Ale
12oz Flaked Wheat
6oz Carapils
6oz Carastan

1oz Simcoe @ 50 mins
2oz Amarillo @ 10 mins
1.5oz Equinox @ 5 mins
2oz Mosaic @ 170* steep

WLP001

I intended to mash @ 152*, but it seemed to mash at more like 150*.
I undershot my OG by a few points and started with 1.064.
I checked my sample tonight and the FG is 1.007 (7.5%)
Fermentation seems to be well and truly finished since probably Friday.
The body seems a little thin, but the flavour doesn't seem quite as dry as I'd expect for such a low FG. (the aroma is superb, btw!)
Is there anything I can do give it a touch more body at this stage? Will carbonation make it feel even thinner? (I still need to dry hop). Should I just roll with it or any suggestions as to what to do?

11
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: April 25, 2015, 09:33:00 PM »
Just to update on this recipe - I slightly undershot my OG and got 1.066 but it was my first brew that I monitored my PH, which I got to 5.4 at room temp. Now I'm wondering if this has been the secret key to making really awesome homebrew, because the first bottle I've tried is truly wonderful! On my first taste I didn't really know what to expect and thought "Whoah that's way too hoppy and bitter!" but as I sipped away at it, it just got better and better. Very hoppy but very balanced. Not a hint of 'Homebrew flavour' and I think I have to say, my finest brew to date. Never again will I underestimate the importance of PH!

12
Yeast and Fermentation / Re: Wyeast 1098 temp
« on: March 18, 2015, 12:48:28 PM »
Great, thanks.

13
Yeast and Fermentation / Wyeast 1098 temp
« on: March 18, 2015, 12:35:58 AM »
I brewed the Black IPA recipe (that I've discussed here recently) on Sunday. I started my brew day late and it was 8pm by the time I pitched my yeast starter - Wyeast 1098 at 68F. I put it in my fermentation fridge with probe attached and set at 68F. The following morning, the krausen was high and activity was under way. I left for work and when I arrived home that evening at 9pm, I realised the probe had come off the side of carboy and when I re-attached it, it was reading close to 71F (It was very active at this stage). I brought it back down to 68F and continued at that temp. What will be the consequences, if any, and will it affect the final flavour negatively?

14
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 02:23:08 PM »
2-4 oz. of chocolate and some oats are good.  13-14 oz. of carafa seems like too much unless it is cold steeped.   The roast character in a Black IPA should be light.

I guess that's where we differ in opinion. I use 14 oz of dehusked carafa special III in mine. It adds very minimal roast. Because of the almost non-existent roast character from this alone, I've started adding the touch of chocolate.

Should I replace 2oz of the Carafa Sp.III with 2oz of chocolate?

15
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 03:20:48 AM »

I agree. It's no different than adding green food coloring to your beer on St Patty's Day.

Oooh Eric, as an Irishman there's one thing that grates deeply and that's people calling St. Patrick's Day "St. Patty's Day". That needs to stop!  ;)

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