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Topics - jweiss206

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All Grain Brewing / Partigyling with One Boil Kettle.....?
« on: February 10, 2015, 11:00:11 AM »
I'm brewing a four gallon Old Ale this weekend (estimated OG 1.084) and am going to attempt a Mild out of the second running's. I only have one boil kettle however. I was curious if you can "store" the second running's in a sealed bottling bucket once the 2nd mash is complete then transferring it to the boil kettle once the Old Ale is finished (90 minutes + chill time). If not then I'm looking at a 2 hour+ mash time on the Mild or simply not attempting it until I have access to a second kettle.

Thanks guys

I'm going to brew an Old Ale this month for my 40th b-day next year (along the line's of Jamil's recipe) and I want to add Brett along with Oak into the secondary. For these bigger English style ales I typically use Safale S-04. Would this remain a good choice for the primary? I've never fermented with Brett and am not sure of this specific combination flavor profile. Curious on people's thoughts on this or other yeast suggestions for the primary.


Kegging and Bottling / Commercial Bottle w/o Cap Came Out Super Sour
« on: December 03, 2014, 03:05:50 PM »
I've never come across this before and am curious what the infection may have been. I was just in one of my regular beer stores and they were opening fresh deliveries. One of the boxes had a six pack of a well known pilsner, but one of the bottles was missing a cap. It obviously was missed on the bottling line as it didn't explode off in transit either. I of course asked, "I wonder if it's still good?" She didn't want to, so she let me try it. It was the sourest beer I've ever tasted, like no good kinda sour, and I LOVE sour beers. It had obviously contracted an infection. I'm not sure which one however. I know the processes that cause a beer to sour, but I've never heard of it happening in a beer that had already finished (we tested another beer in that pack and it was fine). Just curious. Thoughts?

All Grain Brewing / Aging a huge Russian Imperial Stout?
« on: September 13, 2014, 02:36:47 AM »
On a lark I decided to brew my first Brew in a Bag while simultaneously bottling my first SMASH (2-row and Equinox). I conjured a Russian Imperial Stout with about 4.5 pounds of grain for a 1 gallon batch. I guesstimated the efficiency at 70% with an anticipated OG of 1.106. I was off by a just a wee little bit. Efficiency was about 80% and the OG came out to 1.121. I pitched a full pack of Safale 04 and the anticipated final abv is around 11.1%. Originally I considered making this a Christmas gift beer for this year, now with that OG I'm thinking next year may be more apropos. In y'all's experience how long should one age an RIS this big before bottling and/or when do you think it would peak? It's IBU is estimated at 73 (galena and mt. hood)?

Thanks for any advice,


All Grain Brewing / Mashing Question Using Canned Pumpkin
« on: September 03, 2014, 01:11:49 PM »
Hey all,

I'm brewing my first pumpkin beer this weekend and have formulated my recipe. I've decided to use pure canned pumpkin rather than try to hunt down and puree my own. In researching mashing techniques, most recipes recommend a 90 minute mash. Most of those, however, are using their own sourced pumpkin. Is it necessary to mash for 90 minutes using canned pumpkins or will a typical 60 minute mash suffice? Also is it recommended to do a protein rest using canned pumpkin or is it unnecessary?



Just curious? I was perusing the World Beer Awards and saw that Redhook's ESB won for it's category. Now the Redhook ESB's I'm familiar with wouldn't win any awards in a Homebrew Competition with 7 entries. It got me to thinking, do these larger breweries brew smaller batches for their competition beers or different recipes all together?

All Grain Brewing / Off flavors (lactose) with Rice Syrup Solids?
« on: March 08, 2014, 01:43:10 PM »
So I brewed a Standard American Lager for my wife back in December. I lagered it in the garage until 2/18 between 36-40 degree's. Just tried the first bottle after 2 and a half weeks of carbonating and it doesn't taste right. Her favorite beer is Asahi Dry, so I built the recipe around rice.  Here was the grain bill for a 4.5 gallon batch (I added the Rice Syrup Solids to boil, not the mash)

6-Row (US)          6.0 lb    60%
Rice Hulls                 1.0 lb    10%    
Flaked Rice         1.0 lb    10%    
Rice Syrup Solids    1.0 lb    10%
Pilsner (US)         0.5 lb    5%    
Dextrose                8.0 oz    5%

I added the Rice Syrup Solids because the brewshop ran out of flaked rice so I subbed with the solids. The beer tastes kind of like someone added some milk to an otherwise standard lager. I'm blaming the solids as to adding that lactose like flavor. Anyone experienced this? I'm curious if the flavor will mellow with additional aging or did I simply use to much of the rice syrup? I don't think it's Diacetyl, I've tasted that before and this isn't reminding me of that.

Thanks in advance for any thoughts.

General Homebrew Discussion / Russian Imperial IPA
« on: March 08, 2014, 12:32:15 AM »
I've been laughing and texting all my homebrewer friends over this for at least 20 minutes.

What the hell is a Russian Imperial IPA? This is the "brewery" behind the Boatswain line of beers at Trader Joe's featuring the exquisitely awful Double IPA known as the Twin Screw Steamer (again what in the hell kinda name is that?)

I'm entering an IPA only contest in Washington in a little less than a month's time. I have a question about how stringent judges adhere to the BJCP guidelines. Basically my quandary is that I intend to enter an American IPA that adheres to all style guidelines, but the IBU's came out high at 88, which is above the style. ABV, SRM etc. misses the style for an Imperial by too much. Do you enter it as is, in the American IPA category or into the Other IPA category where you'll be competing with who knows what? The IBU is strictly a Brewtoad calculation, maybe it's not even accurate. Doesn't taste to hoppy to me and I know a hoppy beer.

The particulars:

1.071 OG : 1.014 FG : 88 IBU : 6 °L SRM : 7% ABV - According to Brewtoad

Galena (bittering), Australian Summer, Falconer's Flight, Citra and Mosaic (Everything else)

My first Citrus based IPA. Love the only bottle I've tried so far (ten days of carbonating). Bless this cold weather with it's easy cold crashing capabilities.

Thanks, I'm new at this organized competition thing.


Kegging and Bottling / When do you bottle aged beers for Christmas gifts?
« on: September 26, 2013, 11:57:05 AM »
Just curious when y'all bottle beers meant for giving away at Christmas? For three months I've been glass conditioning a 8.0% Old Ale with half the batch split and aged with whiskey soaked oak chips. I've already pulled the whiskey chips. I've heard and read differing opinions. Some say 3 months, some say 3 weeks.

Thanks for any advice,


Yeast and Fermentation / Wyeast Old Ale alternatives
« on: March 28, 2013, 05:18:31 PM »
Looking to brew an Old Ale around 8% and 52 IBU's. Was hoping to use Wyeast's Old Ale strain, but all the shops in the area are out of it. What are some of y'all's favorite Old Ale yeasts? Obviously looking towards the London or Ringwood options.

Thanks in advance,


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