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Messages - JJeffers09

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1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 14, 2018, 12:59:20 PM »


'Pretty Lass' Red ale
1.054 EOG 14.7SRM 5.1% EFG 26.6IBU
In between balanced/bitter amber
83% Blended Base
8% Crystal
4% Melanoiden
4% Honey
1% Black
Willamette
Clarex
WLP085 @ 68F

Interested in what grains you use for your blended base and to learn what you like about 085 compared to other choices, such as the Irish Ale yeast. I hope to brew an Irish Red this spring and every year I tweak things.  I use the Irish Ale malt for the base and last year used Bramling Cross as part of the hop mix--enjoyed it very much but always looking for other ideas.
G.P./M.O. blended base - I usually go for Malting Co Ireland's Irish Ale malt and G.P. and substituted the M.O.
I set out for Irish Ale yeast, LHBS didn't have any.  The Blend was not my 1st choice or my 3rd, it was just a debated idea... funny enough the starter never took off so I drove to another LHBS for Irish ale

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2
Hmm... may want to revisit that hypothesis. Esters come from growth. The access to oxygen keeps a small pitch of yeast in the growth phase longer.


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Esters come from precursors in the mash, that honestly get metabolized and dispelled in the lag phase IIRC, I need a point of reference but I'm in a hotel waiting room.

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3
I thought the same.  Not to be an as what, but this isn't traditional, and tbh neither is my recipe at 60/20/20 dark wheat/munich/pils but it works

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4
The Pub / Re: Margaritas and Whiskey Old Fashioneds...
« on: February 12, 2018, 04:55:51 PM »
Yeah, an old fashioned is very close to being just a diluted version of a perfect Manhattan.  Or conversely, a Manhattan is a very very strong old fashioned.

Ouch, my brain hurts
Rye is king for both cocktails - however an old fashioned is not alcoholic sunny d, it has a hint of orange. Both cocktails are intended to appreciate the whiskey it is made with.  Strong and complex, not sweet. The Manhattan has a lot more dilution than a traditional Old Fashioned.  AKA The great old fashioned debate if you want to dive deeper into that history/argument.

Old Fashioned vs Manhattan

Sugar cube (1 cube only to 2 oz whiskey ) vs sweet vermouth to sweeten (2part whiskey to 1part Vermouth)
Orange peel vs brandied cherry
both share bitters - however historically
Fee brothers bitters vs Angostura
stir poured over a lump of ice vs stirred in a shaker glass full of ice/strained

5
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 12, 2018, 04:36:58 PM »
Its been awhile since I have posted.  Been homebrewing/experimenting with what little spare time I have.

Just working in a midweek brewday. Irish Red ale up next in the brew log, following with a weissbier and an English IPA for a competition.

'Pretty Lass' Red ale
1.054 EOG 14.7SRM 5.1% EFG 26.6IBU
In between balanced/bitter amber
83% Blended Base
8% Crystal
4% Melanoiden
4% Honey
1% Black
Willamette
Clarex
WLP085 @ 68F

6
Yeast and Fermentation / 1203 Burton Blend
« on: January 29, 2018, 03:43:51 PM »
Going to give this a whirl.  I think I will make a good run on this yeast and see how it behaves from bitter, IPA, brown, porter and stout.

7
I really need new kegging equip and a lagering fridge.

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8
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 04, 2018, 11:41:17 PM »
Spiced Weizenbock 1.082OG 26IBUs and a dash of Nutmeg.  I used 833 for this and bottle conditioned for 7 months

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9
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 03, 2018, 09:10:11 PM »
Brewing up a Munich Helles, thanks Bryan for the recipe.  I habe been brewing very little the past 6 months, so this should be a good brew to test my skills, and my setup. Cheers!

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10
The Pub / Re: Whiskey
« on: December 28, 2017, 08:38:11 PM »
So I got a charred barrel for Xmas and I am thinking if starting with an American bourbon cocktail with a twist. Anyone else playing around with some cocktails in these little barrels? Negroni , Manhattan, old fashions, or boulevardier have all been up for consideration but first will be:

A cocktail that I am dubbing the -
Bobby Boucher
3-750s Bourbon or Rye
1-750 Carpano antica
5 oz Indy Honey
.5 oz peychauds
.5 oz luxardo syrup
Aged for 2 weeks then served over rocks with luxardo cherry and an orange twist



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11
General Homebrew Discussion / Re: NEIPA Hop Schedule
« on: December 28, 2017, 03:29:21 AM »
I have tried now 6 recipes, of my own, and I'm really struggling with getting a huge aroma without the bitterness.  So it comes to the question, for those of you that brew these juice box ipas  what is your hop schedules?

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Are you fermenting under pressure?

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I am not

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12
General Homebrew Discussion / NEIPA Hop Schedule
« on: December 27, 2017, 06:42:53 PM »
I have tried now 6 recipes, of my own, and I'm really struggling with getting a huge aroma without the bitterness.  So it comes to the question, for those of you that brew these juice box ipas  what is your hop schedules?

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13
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: December 09, 2017, 06:24:11 PM »
750mL Belgian beer bottles.  Roughly $28/12 new, or start saving up from local breweries.  I agree with the nostalgia of a bottle conditioned brew, but its your hard work in the bottle/keg.  Do whatever you want to do...

14
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 09, 2017, 06:19:31 PM »
I agree with replacing tubing/plastics and giving your glass a bleach or quat rinse / Na or K-meta 20m soak / followed by sanitizer then bottle.  Maybe switching to high temp silicone for your tubing isn't a bad idea.  I made the switch about 3 months ago when I found infection in the old bottling tubing that had soaked in iodine before getting put up in water tight containers.

15
Lazor Snake is a great unique Bavarian IPA. The guess for the Lazor Snake hops are right on I think; Huell Melon, Mandarina Bavaria, Hallertau Blanc. But what about the the malt bill and yeast? Anyone venture a guess. The color is very light and its almost lager like IMO but not a larger yeast. The three 3floyds web site calls it a IPA but for some reason it taste closer to an IPL. Golden light grainy light white biscuit malt flavor with a crisp clean fermentation flavor between a pilsner and a vienna larger for me. Super clear light golden. The hops to make it 55 IBU Bavarian IPA were both mildly fruity melon citrus and herbal/floral. A nice light bitterness is a great larger to IPA drinker gateway beer. Or maybe a hot summer day IPA that can be consumed quickly to cool down without the back of the throat bitterness. If its a Bavarian IPA the hops and yeast and grains all might be german. German ale yeast WLP029 German Ale/ Kölsch Yeast with German Pilsner malt 75 % and 15% Wheat malt and 10% Vienna malt.
Kolsch is probably where I would start for yeast.

I need to go pick up one before I take a guess at the grist.

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