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Topics - friarsmith

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Kegging and Bottling / Bottling Under CO2 and Beer Maturation
« on: March 02, 2010, 03:52:33 PM »
Background: I have kegged a light lager that used WY2112 steam beer yeast.  It finished out in primary after 21 days and it’s been kegged and refridgerated 8 days as of 3/2/2009.  I carbonated it gradually from 2/28 to 3/2 up to 2.2 volumes.  The beer needs to clear out a little and mature under carbonation, but tastes good given its youth.  I would like to fill a few bottles with my bottling gun and drop them off this weekend for a competition in a few weeks.  I need to make the drop this weekend as I’ll be passing through the area of the competition, and I’d prefer not to ship later on.

Question:  Assuming I use the b-gun correctly, would you expect the beer I bottled today to mature and taste/appear similar to the kegged portion in a few weeks?  Thanks for any thoughts/advice/feedback

All Grain Brewing / Pimp My Hefe
« on: March 01, 2010, 04:10:59 PM »
I submitted a 6D-American Wheat beer to three competitions last summer. See recipe below.  While the feedback was positive, 5 of 6 judges said it lacked a grainy or bready characteristic to round out the flavor mouthfeel.  The beer was well-received by friends and spouse.  I particularly like how the Perle hops and Corriander combine, and also dig the contrast between the slight residual sweetness of the honey malt with the tang of the Clementine orange peel.

If I tweak the grain bill according to the judges feedback, would you suggest replacing a portion of the American 2-row with Vienna Malt, perhaps 2.5 lbs each?  Or perhaps changing the mash temp?  Thanks!

12 gallons
15# Wheat Malt
5#  American 2-Row
0.5# Torrified Wheat
0.5# Honey Malt
0.25 teaspoon Corriander @ 5 mins
Orange Peel @ 5 mins (two one inch diameter pieces)
1.75 oz Perle pellets @ 60 mins
1.00 oz Hallertau pellets @ 5 mins
Wyeast 1010 American Wheat (Slurry from 2 packs in a ~24 hr starter)
Mashed at 150 for 90 mins
14 days at 68 degrees PF, then kegged
1.052 / 1.010

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