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Messages - Hand of Dom

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1
Beer Recipes / Re: Pale ale recipe critique
« on: August 14, 2017, 11:56:10 AM »
I've never experienced that myself, so just guessing at this point.

I do get some nuttiness from MO. However, I have made an IPA with 50% MO and didn't really notice the nuttiness over the hops.

Some people don't like mosaic hops, but never heard them describe it as nutty.

I also made Drew Beechum's Amarillo saison, using the same MO instead of pilsner malt, but don't get any of the nutty flavour in that. 

2
Beer Recipes / Re: Pale ale recipe critique
« on: August 09, 2017, 10:57:43 AM »
I've never experienced that myself, so just guessing at this point.

I do get some nuttiness from MO. However, I have made an IPA with 50% MO and didn't really notice the nuttiness over the hops.

Some people don't like mosaic hops, but never heard them describe it as nutty.

I don't think it's the mosaic, I love them, and have used them in the past without getting this taste.  I wonder if it might be some low level oxidation from my galaxy hops.  I noticed that despite having vacuum sealed them after I'd last used them, the bag had allowed some air in (I didn't notice any off smell before adding them, and they are stored in the freezer).

3
Ingredients / Re: Brewtan B
« on: August 03, 2017, 03:12:25 PM »
Not sure if things are cheaper to ship from the UK, but the Malt Miller stocks BTB.

4
Beer Recipes / Re: Pale ale recipe critique
« on: July 24, 2017, 02:11:19 PM »
OK then - I kegged this a couple of weeks ago, having dry hopped in the fermenter (I wanted to have a try at closed transfer).  The beer has an odd nutty taste that I think has come from the dry hops.  Anyone have any suggestions on what I might have done wrong to cause this? 

5
Commercial Beer Reviews / Re: What's in your beer fridge?
« on: July 12, 2017, 09:55:38 AM »
Viven porter, Dupont Moinette, Brewdog Hop Fiction, Beavertown Gamma Ray and a couple of kegs in the kegerator.  Orval, and a couple of geuze in the yeast fridge.

6
Yeast and Fermentation / Re: Mangrove Jacks French Saison strain
« on: July 10, 2017, 11:05:59 AM »
Had a pint of this last night, and I'm pleased with the results.  It's not what I expected, in that I was expecting a hop forward beer, with the yeast providing some complexity, and this beer is definitely yeast driven, with a little hoppy backnotes (despite me fermenting slightly below the recommended temp range).  I'd definitely use the yeast again, it was very easy to deal with and has the benefit of being stocked by my LHBS.

Thanks for the update. Would you say that it is indeed similar to 3711 and perhaps Belle Sasion?

Having drunk a commercial beer made with WY3711 last week, I think they are probably the same yeast, or at least very similar.

7
Yeast and Fermentation / Re: Wy1318 stall
« on: July 03, 2017, 11:55:16 AM »
That's extremely generous of you to offer, homoeccentricus, but i think it would cost you too much to send over from Belgium. If I have to pitch more yeast, I can grab a pack of a neutral dry yeast from my lhbs. I was planning on buying some Vermont/Conan for my next brew, as cloudwater use it in some of their beers (their citra/mosaic pale recently became my new favourite beer)

Hahaha, I confused your forum name with Theoman's an American who lives in Belgium...

No problem, I'm not too far away in the UK, but still a pain to send IMO.  I took another gravity reading this morning, and it's down to 1.020, so it might just be working slowly, last beer I made with this yeast, it ran through it incredibly quickly (it was done after 5 days), and went down to 1.008 (albeit from a lower starting point).

8
Yeast and Fermentation / Re: Wy1318 stall
« on: July 03, 2017, 08:25:41 AM »
Pitch some Nottingham or other aggressive attenuative yeast.

Sent from my XT1095 using Tapatalk

My LHBS only stocks Mangrove Jacks, so I'll probably use their West Coast ale yeast, that seems to be high attenuating and neutral tasting.

9
Yeast and Fermentation / Re: Wy1318 stall
« on: July 02, 2017, 12:16:41 PM »
That's extremely generous of you to offer, homoeccentricus, but i think it would cost you too much to send over from Belgium. If I have to pitch more yeast, I can grab a pack of a neutral dry yeast from my lhbs. I was planning on buying some Vermont/Conan for my next brew, as cloudwater use it in some of their beers (their citra/mosaic pale recently became my new favourite beer)


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10
Yeast and Fermentation / Wy1318 stall
« on: July 02, 2017, 10:30:36 AM »
I brewed a pale ale last Saturday, with a starting gravity of 1.056. I pitched a shaken not stirred starter, started fermentation at 18c for 3 days, then lifted to 22c over 2 days. I took a gravity reading today, and it was 1.024. I've lifted the temp to 23c and given the bucket a swirl.

This is the fourth generation of this yeast, harvested each time from an overbuilt starter.
I did 30mins at 62c, 30mins at 71c, and a 75c mashout.

Does anyone have additional suggestions on what I could do to get this nearer the 1.012 fg I'd been shooting for.


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11
All Grain Brewing / Re: Big dry Quad with mellow quad flavors
« on: June 30, 2017, 10:12:24 AM »
Looking at the grain bill, my first impressions are too many varieties, and none of them are Special B.

12
General Homebrew Discussion / Re: inkbird 308 question
« on: June 21, 2017, 10:04:32 AM »
I use this stuff to stick the temp probe to the side of the FV

http://www.screwfix.com/p/evo-stik-plumber-s-mait-750g/14477

13
Beer Recipes / Re: Pale ale recipe critique
« on: June 21, 2017, 10:02:59 AM »
Do you just leave them in the keg until it kicks?

I do and haven't had any issues with that. A keg usually lasts me 4-6 weeks.
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Thanks - I like anything that simplifies proceedings!

14
General Homebrew Discussion / Re: fermentation: carboy or bucket?
« on: June 19, 2017, 03:07:58 PM »
Only ever used buckets, carboys look too much hassle (difficult to clean, can't fit a tap, have to siphon).

15
General Homebrew Discussion / Re: inkbird 308 question
« on: June 19, 2017, 02:48:17 PM »
I have my Inkbird set up for celcius, and have the min/max levels set to +/-1c of my target temp, and a cooling delay of 3 mins.  With an undercounter fridge stored indoors, it doesn't cycle on/off particularly frequently.  I tend to ferment between 18-22c, so it's generally around room temp anyway, and when I'm trying to cold crash, it's pretty much running constantly to get down to 4c before I package.

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