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Topics - gman23

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1
All Grain Brewing / Helles bock versus pale dopelbock
« on: February 14, 2019, 02:58:47 AM »
Really having trouble categorizing this beer for a comp. It was designed to be a helles bock but it just feels a little stronger both in alcohol and maltiness however it is reasonably crisp. It seems that these styles overlap considerably. Any tips? I’m not too familiar with the style nor examples. Should I just pick up some ayinger maibock (if i can find it) for comparison.

75% weyermann pils
25% weyermann Munich light
Sterling hops
M76 Bavarian lager yeast

OG 1.070
FG 1.013
ABV 7.5%
IBUs 35 (doesn’t come across that high)
SRM 6

2
Ingredients / Herkules hops
« on: February 05, 2019, 07:02:13 PM »
Any idea if Herkules is a decent sub for Magnum?

3
All Grain Brewing / another efficiency woes thread
« on: January 08, 2019, 10:10:48 PM »
See anything particularly off? Any tips on things to try? Getting tired of consistently getting 10 point variances in mash and brewhouse efficiency from batch to batch and don't know what else to do.

Batch sparging
Double mill grains and use bag filter with 10 gallon round cooler
Adjust water using Bru'n water
Mash pH = 5.2 - 5.6 (depending on style)
Normally mash around 150F for 60 minutes
Sparge water pH = 6.0 and normally around 185F
collect close to equal amounts from first and second runnings
collecting wort with valve about 1/2 open
consistently hitting temps and volumes

4
Homebrew Competitions / Imperial Porter with adjuncts category?
« on: January 03, 2019, 02:29:51 PM »
I have what I am calling a 9.5% ABV Imperial Porter with cinnamon, cocoa nibs, and vanilla that I would like to enter in a comp. Would this simply go in the Spice/Herb/Vegetable Specialty Category?

5
General Homebrew Discussion / Alternate abv calculators
« on: November 02, 2018, 07:39:27 PM »
Any reason to use the alternate equation for higher abv beers? I get almost a full percentage point more using the alternate equation for a 1.093 og beer.

6
Beer Recipes / imperial porter - please help
« on: October 29, 2018, 01:48:56 PM »
I need a lot of help and am expecting a lot of critique. Going for something in the vein of a 9.5% abv imperial porter. I have very little experience with high OG beers or darker beers in general. Definitely hoping to promote a smooth roasted character with a soft mouthfeel.

Edit - updating as I go
7.5# Golden Promise (or different base malt)
3# Extra Light DME
3# Flaked Oats
2.5# Munich II
1# Brown Malt
10 oz Chocolate Malt
10 oz Carafa I Special
8 oz Light unsulphured molasses
8 oz brown sugar

1.093
50 IBUs
S-04 or suitable dry yeast
adjuncts: cinnamon, vanilla, cocoa nibs

How far off I am? I assume the biggest critiques will be to remove the molasses and brown sugar and add crystal malt. The molasses and brown sugar is mainly for increased fermentability. Is crystal malt necessary? Hoping for a FG near 1.020 so I don't want to add a lot of unfermentables but maybe I would miss the flavor profile I want without it.

7
Beer Recipes / Hoppy Lager help
« on: October 22, 2018, 03:09:42 PM »
Looking for help with water and hop additions. I want something pretty hoppy but not overly so where it covers up lager characteristics. Thinking about something close to a pilsner bitterness wise with new school hops. Any advice on IBUs, hop additions and amounts?

How about water? I want something crisp and snappy but also with a decent malt character. Modified yellow bitter with increased SO4? mash pH = 5.2?

Here's where I'm starting:
70% weyermann pils
30% munich I

magnum bittering
1 oz each of mandarina, huell melon, hallertau blanc at 2 minutes remaining
1 oz each of mandarina, huell melon, hallertau blanc DRY HOP

1.053
35 IBUs?

german lager yeast

8
Yeast and Fermentation / Mangrove Jack M76 vs M84
« on: October 16, 2018, 02:20:01 PM »
Has anyone used both of these strains in similar worts? What were your impressions of any differences in attenuation? I recently used M84 in a couple of beers and was disappointed with its level of attenuation with both beers finishing at 1.015.

Both beers were mashed at 150F for 60 minutes. Apparent attenuation was 70% and 73%. I would prefer my lagers finish closer to 1.010.

9
Yeast and Fermentation / Imperial L17 Harvest
« on: September 19, 2018, 02:24:54 PM »
I am looking for a strain that would be suitable for a Vienna Lager then a Marzen and would prefer to use Imperial Yeast.

First of all, is it a bad plan to use the same strain for these styles?

From what I can tell Imperial L13 Global is equivalent to WY2124/WLP830 and L17 Harvest is equivalent to WY2352/WLP860. Does anyone know if this is accurate? Would either of these be suitable for both styles?

10
Homebrew Competitions / Judge experience
« on: August 14, 2018, 05:51:00 PM »
Lately I seem to notice a trend in comps I enter where I have two judges of different experience levels. The less experienced judges seem to give me scores that are about 4-6 points lower than the more experienced judges. Has any one else experienced this? What would be the explanation?

The only thing that makes sense is that the less experienced judges are looking for more flaws to prove they know what they are doing. It's almost they are looking for the good parts of a beer secondarily or as an afterthought. It's been very frustrating for me so I pretty much ignore those scores even though the two scores get averaged for my final.

11
Beer Recipes / Kolsch or Cream Ale?
« on: July 11, 2018, 04:53:45 PM »
92% Weyermann Pilsner
8% Weyermann Munich 6L

3.9 SRM

Yellow Balanced Water
Mash pH = 5.22
Single infusion mash at 150F for 75 minutes

FWH Magnum/Mittelfruh ~21 IBU

Wyeast 2565
59F for 72 hours then ramped to 64F until FG reached

1.046
1.009

So this was designed to be a Kolsch however I think it may do better as a Cream Ale for a competition in a few weeks. When compared to Kolschs I enjoy, it is missing that subtle fruit character from the yeast and has sort of a grainy malt quality. I'm not too familiar with the Cream Ale style but it seems to fit the bill more accurately. To be honest, the sample I had last night reminded me more of an American Lager...

Anyone have any feedback? Can you provide some things to look for when comparing Kolsch to Cream Ale.

I am very good at misentering beers in competitions

12
Yeast and Fermentation / non WLP/WY Kolsch yeast
« on: May 04, 2018, 08:26:09 PM »
I don't know if if it's temperature related or not but I cannot get the yeast character I want from the kolsch yeasts I have tried. Anyone have any recommendations on something that gives that slightly fruity with a touch a sulphur? I have been using Imperial G03 which apparently is the same as WLP029. It's a good yeast but just too clean. Maybe I need to go back to WY2565 but I remember not being too crazy about that one as well. 

13
Ingredients / Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 06:01:58 PM »
Against the advice of others  :-[, I added sea salt and one pureed lime to a batch of Mexican lager at kegging. The amount of sea salt was 1 tbsp which weighs out to about 1/2 oz. For some reason, I decided to steam the lime with sea salted water and combine it all together. It has been in the keg for only a few days however the salinity is way overboard. I have been sampling every day and it seems to have lessened a bit but still way too much.

I had dosed a couple of Mexican lagers with some sea salt to come up with an amount of 2 tbsp for the whole batch however I just wanted a hint so cut that amount in half. Maybe my math was bad or something...

Is there a chance that the salt didn't fully dissolve and is moving to the bottom of the keg?

Any advice or ideas?

I will either have to mix with commercial Mexican lagers to make it drinkable or dump it. It kind of tastes like a gose with too much body and a very limited tartness from the lime.

14
Yeast and Fermentation / Repitching slurry with gelatin
« on: April 17, 2018, 12:18:35 AM »
Forgot I was going to save yeast slurry and accidentally added gelatin to the fermenter at 30F. I assume it’s a bad idea to reuse that yeast?

15
Beer Recipes / maibock
« on: April 05, 2018, 05:54:59 PM »
I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

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