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Topics - jmichaelk

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Beer Recipes / Impy Stout - HELP?
« on: September 08, 2011, 02:05:49 PM »
A buddy and I are planning on brewing a big Impy Stout and entering it into a local competition.  What we want from this stout is first for it to be big.  What I mean by that is we are basically looking for something Dark Lord (ish) with lots of adjuncts that are balanced to the point that not one over powers the other, and the drinker is kept guessing what is in it, we are looking for a subtle and complex big Russian Stout. 

Here's where we are, we have our grain bill (below) a local brewery is going to give me a big yeast cake of California Ale. 


13.5      American Two Row Pale
2           Munich Malt
2           Roasted Barley
1           Flaked Wheat
1          Chocolate Malt
1          Flaked Oats
1          Victory Malt
.5         Black Malt
.5         Crystal 120
.5         Rye Malt
.5         Flaked Barley
.5         Crystal 60

24   Total

Our process is two use two 5 gallon mash tuns and combine the runnings into a six gallon boil.
have not figured the Hop addition, but it will be a balanced 3-4oz probably (suggestions welcome)

I want to know if adding Lactose, chocolated, coffee, molasses, honey, and whatever else we can will be good, bad, or ugly?

Again we are wanting it to be huge and complex, but don't want anything to overpower another, if that makes sense?
Looking for suggestions, or ideas, or definitly don't do's, and feedback.
All help/input is greatly appreciated.

Beer Recipes / Cherry Beer HELP?
« on: June 08, 2011, 02:59:40 PM »
A buddy of mine has a cherry tree, and long story short I got about 5lbs of cherries.  Of course I'm wanting to make a beer with them! 


Is 5lbs enough?  I was thinking maybe adding some cherry juice to it. 

Do I need to pit the cherries, or is pit in ok?

Should I cook the cherries before addition or just put them in fresh?

What is a good base beer that I can add the cherries to?

I was planning on brewing the base beer, fermenting in primary for about a week, then adding the cherries and/or juice to a secondary after a week.

Thanks for all input and help.

Yeast and Fermentation / What should I do- Help
« on: March 29, 2011, 04:14:39 PM »
Ok, I have two beers in in their primaireis:

1) Saison brewed Sunday 03-19-11
Still bubbling strong
I forgot  ::) the EOB hop addition on this and was going to add a it to the secondary

2)  IPA brewed Saturday 03-26-11
This one has a "faulty connection" and is not air tight, I checked it and it has High Krausen, so it is fermenting away

My problem/question is this.  I have two Ale pales I use for primaries (both occupied per above) and one glass carboy I use for secondary.

I was going to tonight go ahead and rack the Saison over to the carboy and add the hop tea to it, but I was thinking should I rack my IPA over and get it in an airtight carboy?

Which one takes precedent, and are there other suggestions?

Beer Recipes / American Wheat
« on: March 15, 2011, 07:16:52 PM »
Putting together a potential American Wheat Recipe, just want a good body, sessionable/flavorable drink for spring. Thanks for all input and feedback.

Mashing in a 5-gallon igloo, doing a 5 gallon batch.

Mash 1 hour at 153.


3 what malt
3 rye malt
6 two row pale malt


using yeast nutrient
California Ale yeast (from starter)

Beer Recipes / American Pale Ale
« on: March 10, 2011, 03:05:55 PM »
I am trying to create a recipe for a American Pale.  My goal is drinkability, good body, and head, with citurs/floral notes, and a mild bitter bite.

This is where I've started, all feedback appreciated!

Grain: (pounds)

10 American two-row
.75 Munich Malt
.5 Flaked Wheat
.75 Victory
.5 Carapils
Total: 12.5 lbs

Hops Additions: (minutes-ounces)

60 - .75 Magnum
10 - .5 Cascade
10 - 1 Centennial
EOB - 1.5 Cascade
EOB - 1 Centennial
Total: 5 ounces

California Ale Yeast (making a starter)

Will add Irish Moss and yeast nutrient

I have a 5-gallon igloo mash, will boil for 70, ferment: primary 1 week, secondary 1 week at around 70 degrees.

Thanks for all feedback!

All Grain Brewing / Troulble Shoot - oxidation
« on: March 10, 2011, 01:43:10 PM »
I am getting some oxidized notes in my last brew and am trying to figure where in the process that happened.  I know it could be in a lot of places, but am sure I am ignorant of some, so I thought I would ask:

What are some of the causes of oxidation in a all grain brewing process?

What I know: (and therefore pretty sure I didn't do this in my last brew)
In the sparge, "splashing" into boil kettle
Aerating hot wort

(can not enough time in the bottle give some oxidized "notes" or sitting too long in primary, this one sat for two weeks in primary)
Can "un-Fresh" grains cause this note?

Thanks for all input!

All Grain Brewing / Crushed Grain Life?
« on: March 01, 2011, 08:26:49 PM »
My local homebrew store is 2 blocks from where I work, yet 25 minute (drive) from my house.  I like to brew on the weekend, and in the past have just driven to the shop to get the grains fresh the morning of brew day.  It delays the start of my day because I have to wait until the shop opens, and the commute time.

I have wanted to get the grains a day or two prior to my brew day on my way home from work, so I could get an early start in the weekend.

I have them crush the grains for me.

My question is, How long do I have from crushing the grain, which is kept in a brown paper bag, to mash, without it affecting my beer?

Are there any pointers/insight with this.

Thanks for all feedback!

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