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Topics - cheshirecat

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Beer Recipes / Added WAY to munch Munich
« on: January 04, 2014, 11:08:30 PM »
Happy New Year everyone!

Well in getting things together for my first brew session of the year, made a bit of an error. I was planning on doing the Yellow Diamond Belgian Pale I got from the AHA website but had a mix up. While getting the grains together for the second batch  I am brewing tomorrow (Denny's VIP), I accidentally dumped the Munich into the bucket for the YDBP. Basically, doubling the amount of Munich and shooting the gravity from 1.050 to 1.061. Since I can't separate the grains, I decided to roll with it. I increased the IBU's a bit to help with balance. Anything else I should be thinking about?

Here is the recipe as it stands after the mistake...

3.75 gallon batch

1.54k Munich
1.08k Bel Pale Malt
.32k Aromatic Malt
.20k Medium Crystal
.44k Brown Sugar
13g Norther Brewer (60 min, 10.6%, 25.5 IBU)
10g Saaz (60 min, 4.8%, 8.9 IBU)
14g Saaz (15 min, 4.8%, 3.3 IBU)

Est OG 1.063
Mash Temp 154 (90 min)
Est FG 1.011

Belgian Ardennes (Wyeast Labs #3522)

Can't really take anything out at this point (except the sugar or hops), but I can add. Thanks for the help!

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Beer Recipes / Yellow Diamond Pale Ale
« on: December 13, 2013, 11:35:49 AM »
Hi All! I was thinking about brewing up a batch of Yellow Diamond Pale Ale from Randy Mosher's Radical Brewing. Few questions...

1) It calls for some spices but doesn't say whether they go into the boil or post ferment. I was thinking post ferment. What do you all think?

2) Also, what yeast would you suggest? Other than Wit beers I never brew Belgians so have little experience with Belgian yeast.

3) If you have brewed this what was your thoughts on the beer?

Thanks!

3
All Grain Brewing / Help figuring out an off flavor
« on: October 07, 2013, 08:14:24 PM »
Hi guys. I've been struggling with an off flavor in many of my hoppy beers. I get a sourness on the finish that is fairly unpleasant, it is not puckering sour like a sour beer. It also doesn't get progressively worse. Pretty sure it is not an infection, doesn't taste like lacto and having had a couple wild yeast infections I am eliminating that too.

After doing some research, I came across an article by Brad Smith that says that astringent flavors can come off at sour. So I am thinking could be one of two things... My water or over sparging/too hot sparging.

I use my sparge on all my beers the same and since only hoppy beers get the flavor I thinking its not that. I use Denny's batch sparge method and usually sparge about 1 gallon or so (I do 3.5 gallon batches, my pre boil volume is usually 5 gallons on a 75 minute boil). I sparge with 180-190 degree water.

I have very, very soft water (got it tested from Ward twice), so I build it up. For my water I am shooting for 110 ppm (Calcium), 18 ppm (Magnesium), 300 ppm (Sulfate), 50 ppm (Chloride), 50 ppm (Bicarbonate). I use this on all my hoppy beers. I use BeerSmith to calculate my additions.

Any thoughts?


4
Other Fermentables / Wine Making Equipment
« on: July 18, 2013, 06:36:19 AM »
Hi all. I am thinking about making some wine in the near future. I have been regularly homebrewing over 3 years so I have a lot of equipment (carboys,refractometer, etc, etc).

Beyond the normal brewing gear what additional equipment might I need?

Also, what tips do you have for a first time wine maker? I know brewing kits often come with outdated or be incomplete instructions. What are some tips, instructions, ideas that will give me a good chance of making decent wine the first time out. I am planning on doing both red and white. I have not decided on a kit yet but will be looking for something on the higher end.

Thanks!

5
Seems like everything is bad for you these days....  :'( Ah, somehow I think most of us aren't going to care much  ;D

http://news.yahoo.com/chronic-butter-flavoring-exposure-linked-harmful-brain-process-160609953.html

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All Grain Brewing / JZ's Oktoberfest
« on: April 11, 2012, 02:18:48 PM »
Hi Eveyone! I am planning on brewing JZ's Oktoberfest recipe from Brewing Classic Styles this weekend. Instead of using WL820 (Oktoberfest) yeast, I am using WLP830. My question is, WLP830 gives a bit more attenuation bring my estimated FG from 1.015 to 1.011. Not huge but a little worried about drying the beer out a little too much. So, should I a) bump up the mash temp a bit maybe from 151 to say 154. b) Ferment at a lower temp like 47ish c) both d) don't worry about it  ;D

Thanks!

7
Yeast and Fermentation / WLP 002 High Temp Fermentation
« on: March 07, 2012, 09:58:56 AM »
So over the weekend I brewed a English Extra Special Bitter using 002. Usually I ferment with this yeast at about 65 degrees, but wanted to play with a higher fermentation temp to see how I like it. Unfortunately, it ended up a little higher than I wanted 69/70. I kept it steady so the yeast didn't flock out but now I am wondering what to expect. I am sure the beer will turn out fine but wanted to use this as a learning experience. What kinds of flavors can I expect?

Thanks!


8
General Homebrew Discussion / Should I....
« on: March 01, 2012, 06:42:54 PM »
So I naturally carbed two beers in kegs a couple weeks ago and went to put them on tap tonight. To make sure they were carbonated I pulled a bit to check the level. THEY WERE BOTH TOTALLY AND COMPLETELY INFECTED!!! It's been a while since I had an infection and sadly had to dumped both batches.

Here is my question: I am worried about the next beer I put in those kegs... totally sure it was not the kegs the gave me the infection but don't want it to spread to my next beer now that something infected was in there.

Should I replace all the "O" rings and such? They are in good condition but I do have extras on hand and don't mind doing it. Just asking because I hate to waste when I don't need too.

Second, should I replace the beverage line in the kegerator too?

Thanks!

9
Kegging and Bottling / Natural Carbonating in a Keg
« on: February 17, 2012, 11:57:33 AM »
So I have a few full kegs that I thought I would natural carbonating while they are waiting their rotation into my kegerator. Figure that way they are ready to roll when I put them in (after cooling down of course).

Two questions:

1) Any significant issues with this?

2) I am getting all sorts of conflicting info on how much sugar to use. I know it is less then what you would use to bottle. I have read 1/3 to 1/2 of the amount. Beersmith's carbonation tool suggests about 42g (at 65 degrees for 5 gallons) which is about half. What do you think would be a good amount?

Thanks!

10
Beer Recipes / Cali Common
« on: February 10, 2012, 06:45:14 AM »
Does anyone have a tried and true Cali Common recipe they would be willing to share? I brewed JZ's from Brewing Classic Styles and while it came out pretty good, wasn't very happy with hop profile (Northern Brewer). I want to play around with it but be a great help to see what others have done.

Thanks!

11
General Homebrew Discussion / Hoppy Red Ale
« on: February 06, 2012, 02:00:43 PM »
Hi Everyone,

I am very excited because I got one of my closest friends into brewing. He bought the basic brew kit from Midwest supplies and it came with than Irish Red Ale kit. Unfortunately, that's not exactly a style he enjoys. I thought I would help him tweak the recipe a bit to come up with West Coast Style Red Ale, since he does love IPAs.

Having a little trouble thinking about what types of hops to use. Was thinking of keeping it simple and going with just a little Magnum for bitting then some Cascade/Centennial and dry hop this some Cascade and Amarillo. I've never been a big red fan so don't know how well all of this would play out. Some thoughts on my recipe would be greatly appreciated.

1.061
IBU: 53.3
Color: 14.2

6 lb Golden LIght LME
2 lb DME
1lb Carared
12 oz Crystal 40L
2 oz Special b
2 oz Roasted Barley
.5 oz Magnum (60 min)
.75 oz Cascade (15 min)
.75 oz Centennial (15 min)
.75 oz Cascade (5 min)
.75 oz Centennial (5 min)
1 oz Cascade (dry hop 7 days)
1 oz Amarillo (dry hop 7 days)

WL 001 Cal Ale

12
General Homebrew Discussion / Diacetyl Issues
« on: January 19, 2012, 01:34:00 PM »
Hi All...

I have had some problems with diacetyl in both my lagers and a couple ales. I have a fridge with temp control which I use every time. For lagers I usually ferment at 50 degrees for 4 weeks (no diacetyl rest). In my ales I usually use WL002 and ferment at 65 or 66 then up to 68 after three days. If I am using a pilsner malt I do a 90 minute boil. I never leave my lid on or anything (until I am cooling).

Since getting my fridge it has been better but a couple beers since have still had the problem. Specifically, a Firestone DBA clone (from The Brewing Network CYBI), a Cali Common (from Brewing Classic Styles, fermented at 60 degrees w/ WL Cali Common yeast), and a Dopplebock (from Brewing Classic Styles).  The first may have been fermentation temp swings (had problems with the controller), the other two were kept at ferm temps for about two weeks then moved into my "cellar" which is generally at 65 degrees.

Could it be under pitching yeast? I always make a starter (with a stir plate) based on Mr. Malty. Should I think about doing a diacetyl rest with my lagers?

Any help pointing me in places I could do better or think about would be great!

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