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Topics - ewpert

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Hey all,

My buddy and I made two batches of beer yesterday from the same mash.  We did a 10gallon mash, splitting the wort into two 5-gallon batches.  He was making a pale ale, and I chose to make an IPA.

Both beers boiled for 60min and cooled down at the same rate.  The only 2 differences were:

1) Amount of hops used (Pale vs IPA)
2) He brewed his on a propane burner, and I did mine on the stove.  His reached boiling temp almost 20min faster than mine.

The end result was that his beer is a very lovely pale (as expected), and my IPA is a darker amber. 

We're wondering what would cause the color difference?  Is there possible "scorching" on my IPA to give it a darker color?  Are hops able to, at all, affect the overall color of the beer?  Could the speed at which the beer came to a boil be playing a role in the color?


Recently someone on the forum gave me the idea for doing a beer "Chopped" competition.  A basket of mystery ingredients that we must use to make a beer.  My friends and I are calling our version "Skunked."  (Trademark pending.......)

So I'm throwing this out to the Forum for the list of ingredients.  They should be ingredients you would ACTUALLY want to make a beer with, but challenging enough to throw us some curves.  Ultimately the goal of the show "chopped" is to make a dish that's we should have something in our "baskets" to give us some blueprints for an incredible beer.

All ingredients welcome......we'll probably have a base malt of pale ale, but all hops, fruits, yeasts, styles, etc are up for you all to decide.  We're looking for 4-7 different ingredients!

Thanks all!

General Homebrew Discussion / Gift for homebrewer with everything....
« on: September 06, 2013, 12:07:10 PM »
Hey friend and I started homebrewing about 5 years ago together, and both have just about every gadget you can think of....from air-locks to aged bourbon barrels.  His birthday is coming up and I'm drawing a complete blank here on what I can get him.  Last year we did a "Brewer for a Day" which I'm thinking of repeating because it was so much fun.

I'm just wondering if anyone can think outside of the box and offer up any suggestions that they may have?   

Homebrew Competitions / NHC Certificates
« on: August 03, 2013, 02:28:06 PM »
Does anyone know when the 2013 competition certificates will be mailed?  I would have assumed they would have arrived by now.

Yeast and Fermentation / Repitching liquid yeast
« on: April 10, 2012, 01:53:55 PM »
Just a general question.  I'm making a lager which will age for a few months in a secondary.  I'm wondering how much liquid yeast to re-pitch at the time of bottling?  OG 1.052. 

Do you recommend re-pitching the same yeast used for fermentation?  Or just using a dry yeast strand?

I am brewing a barleywine this weekend, with a target OG of 1.110-1.130, and I'm considering bulk aging in a secondary for 3-6 months.  What I'm wondering is how will I know when I move to bottle it whether or not to re-pitch some yeast?  I would hate to not have enough yeast to carb up the beer, but I would also hate to have 5 gallons worth of explosive beer bottles if I pitch unnecessarily.

Any opinions would be greatly appreciated!


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