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Topics - jmwrightmegg

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General Homebrew Discussion / Duplicating the best DIPA's at home
« on: March 01, 2014, 03:48:27 AM »
There are so many great IPA's available now, I am in heaven.  Although I have made some very good IPA's at home over the years, some of the DIPA's out there are blowing me away.  I'm not really sure how the pros are getting their smooth, clean, enveloping hop aromas and flavors.  I know dry hopping and using some of the new breeds of hops like Simcoe and Citra must account for some of the high quality, but I feel that maybe there is some technique or trick that I don't know.  For instance, for those in the distribution area of Knee Deep out of the California Sierra Foothills/Sacramento area, if you have tasted this amazing "Triple IPA" that I see many are comparing to PTY, I am curious about just how they achieve the insane levels of hop utilization. I have homebrewed and dry hopped many times, and I have used Citra and Simcoe, but I can’t get anywhere near that smooth, beautiful hop aroma and flavor. Does anyone know what tricks the pros are using these days for some of the top DIPA’s?

Commercial Beer Reviews / How old is too old to buy an IPA?
« on: June 21, 2013, 02:39:07 AM »
I am a retailer/restaurateur. Also a home brewer and beer freak. Anyway, I just received a case of an unnamed canned West Coast IPA from a well-known San Francisco Bay Area brewery. It came through an unknowledgeable distributor. The case said "canned on 3/1/13. Today is 6/20. I have always tried to get my IPA's delivered by 90 days from bottling at the maximum. How do you guys feel about this? If you saw a date of 110 days past bottling on a West Coast IPA, known for typical citrusy fresh hops and dry hopping, would you hesitate before buying it? Does my 90 day rule make sense?

General Homebrew Discussion / Using sweet cherries
« on: October 09, 2012, 12:31:20 AM »
OK, I know cherries are the subject of many threads, but I haven't seen a good answer to this question:
"I have a lot of sweet bing cherries in my freezer and want to make a cherry beer without waiting the requisite year for a lambic or other long-production style.  What can I do with them (12 pounds)?  Is it a waste of beautiful sweet cherries to try to make a quicker beer?  Should I just make cherry pie?"

All Grain Brewing / Measuring mash pH
« on: January 22, 2012, 07:45:38 PM »
I am pretty new to all-grain, about 20 batches, but I have never measured the mash pH.  When I read basic brewing books (Papazian, Palmer) before I started brewing a number of years ago, I don't remember that step mentioned as being very important.  I see a lot of the experienced brewers mentioning their mash pH quite often.  In a nutshell, what is the issue with mash pH, and is it necessary to measure the pH in every batch, or just with certain styles?

Beer Recipes / Humulus Lager clone
« on: January 21, 2012, 10:06:21 PM »
posted this a while ago on TastyBrew, but only had one hit, so I'll try it here.  Hope you have had a chance to try The Bruery's Humulus Lager, which is a highly-hopped light-bodied lager, really a pleasure to drink since it gives you that West Coast hop bomb satisfaction without the weight of some DIPA's. The Bruery was willing to tell me that the beer uses the following ingredients:
Flaked Rice
Mexican Lager yeast at 52F

However, they wouldn't give me amounts. Anyone willing to take a stab at a clone recipe? I'm not great at starting from scratch on a recipe, but I know a lot of you thrive on that. The Bruery website says there are 4 lbs of hops per barrel and ABV is %7.2.

Kegging and Bottling / clarification on secondary in keg
« on: January 21, 2012, 09:14:30 PM »
There are lots of posts about how it is possible and easier to skip a secondary on many beers and go right from primary to keg.  I need further clarification on two points:

I don't speed carb, so can I just set the pressure at serving level right when I rack to the keg, or is a period of time necessary where the beer isn't under constant pressure in order to effectively settle the beer and give it the attributes that a real secondary would impart?  I see lots of people purge any air and give the keg a brief dose of CO2, but then they wait for a couple of weeks before pressurizing for serving.  Can't both procedures occur simultaneously?

Also, is this procedure the same for ales and lagers, or do most of you transfer lagers into a carboy for secondary and then keg and pressurize?

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