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Topics - Frankenbrew

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Ingredients / Brewtan B in Cloudy Styles
« on: October 25, 2018, 11:27:19 AM »
 I recently purchased some brewtan b to try out. On my schedule for brewing are, among others, a witbier and a NEIPA. Since brewtan b is a clarifier, will it spoil the cloudy character inherent in these styles?

Beer Recipes / SN Sidecar Knockoff
« on: February 23, 2017, 02:28:51 PM »
I've decided that my new project is "cloning" Sierra Nevada's Sidecar. Based on the information on their website and the ingredients I have on hand, this is what I've come up with:

Recipe Specifications
Boil Size: 6.47 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.056 SG
Estimated Color: 7.5 SRM
Estimated IBU: 35.0 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 79.0 %
Boil Time: 60 Minutes

Amt                   Name                                     Type                          #        %/IBU         
8 lbs 8.0 oz          Pale Ale Malt, Northwestern (Great Weste     Grain         1        84.5 %       
1 lbs                    BEST Munich (BESTMALZ) (7.6 SRM)            Grain         2        9.9 %         
8.0 oz                  Honey Malt (25.0 SRM)                              Grain         3        5.0 %         
0.78 oz                Magnum [11.90 %] - Boil 60.0 min              Hop           4        35.0 IBUs     
0.50 oz                Cascade [6.80 %] - Steep/Whirlpool  0.0      Hop           5        0.0 IBUs     
0.50 oz                Equinox (HBC 366) [15.00 %] - Steep/Whir   Hop           6        0.0 IBUs     
0.50 oz                Mandarina Bavaria [8.50 %] - Steep/Whirl    Hop           7        0.0 IBUs     
1.0 pkg                Safale American  (DCL/Fermentis #US-05)    Yeast         8        -             
1.0 oz                  Fruit - Orange (0.0 SRM)                             Adjunct       9        0.6 %         

Mash Schedule: Single Infusion, Full Body, Batch Sparge.

The website lists Magnum as the boiling hop, and Cascade, Mandarina, and Equinox as finishing hops.

So my two questions are:

How does my grist look? And, will I get the aroma and flavor I want (to match the original) from a 30 minute whirlpool at 170 F?

Of course, any comments are welcome.

Ingredients / Pilgrim Hops
« on: January 08, 2017, 02:11:51 AM »
Last year (fall of 2015) I placed an order at Hops Direct, and they sent me a free pound of Pilgrim hops. I just got around to using them. I brewed an English IPA with English malt and crystal, and I used the Pilgrim hops for bittering and finishing. It came out delicious. It tasted like a heavily hopped English cask ale. I love it!

Has any one else used them?

Kegging and Bottling / Force Carbination at Room Temperature
« on: June 16, 2016, 10:32:58 PM »
During the winter, force carbing is easy because in certain parts of my cellar it is very cold. I simply chill the beer and set the regulator to 30 psi for 48 hours, and that does the trick.

During the summer, I usually carbonate naturally using sugar.

I have a beer ready now that I don't have time to carbonate naturally. So my question is, how can I force carbonate at 60 F? What setting? How long?

Ingredients / A Tale of Two Yeasts
« on: December 30, 2015, 03:01:54 PM »
It was the best of yeasts. It was the worst of yeasts.

Well, maybe not the worst.

I have now brewed with both of the dry yeasts known as Abbaye, one from Fermentis and one from Lallemand.

Disclaimer: this is not a scientific report but an empirical one.

I am always on the lookout for good dry yeasts for all the obvious reasons, ease of use, storage, and pitch rate. I still use liquid yeast for beers which are dependent on a strain that can't be had in dry form.

At the end of last summer, I brewed a relatively simple Belgian pale and fermented it with Safebrew Abbaye from Fermentis. The first thing I noticed was sulfur coming through the airlock. Though this is not unusual in a fermentation, this beer reeked! Room filling sulfur! I treated it as I would any beer throwing sulphur, kegged it and figured it would dissipate. Well, it never really dissipated, but it did get to a drinkable level. I am sensitive to sulphur, so others probably would not notice it. My wife didn't notice it.

The appearance was a bit cloudy and it held a thin layer of foam. The aroma was woody and fruity with a touch of unripe grapes. Did it smell Belgian? I wasn't sure. The flavor was fruity and sweet (though it finished relatively low) with a touch of pepper. Did it taste Belgian? I could taste the pepper but it didn't taste like any thing I've ever had. Overall, I decided that I wouldn't use it again. I had a hard time getting by the sulfur and it really didn't meet my anticipation of how a Belgian Pale should taste.

A month and a half ago, I brewed another simple Belgian pale. This time, I pitched a sachet of Lallemand Abbaye yeast. I tapped the beer yesterday. The first difference was apparent during fermentation; there was no sulfur.

The second difference is that this beer pours crystal clear right off the bat. It keeps a nice layer of foam and regular pattern of lace on the glass. The aroma is spicy and definitely Belgian. Underneath the spice it smells grainy and bready with maybe a touch of stone fruit. The flavor is very clean and dry malt with the same hint of stone fruit as the aroma. The peppery spice is there with a hint of noble hop flavor from the Hallertau hops. This one is definitely Belgian.

I will use this one for my Belgians. It may be a little clean for a Belgian yeast, but I will play around with fermentation temp in subsequent brews.

Take it for what it is worth and try it yourself, but to me, the Lallemand Abbaye yeast is way better than the Fermentis Abbaye.


Yeast and Fermentation / What to use S-33 for?
« on: December 19, 2015, 12:40:30 PM »
I meant to order S-23 for a California Common I was planning, but ordered the S-33 by mistake. Not a lot of information out there about this one. What is it good for? (makes me want to grunt and say, "absolutely nothin.')

I have a milk stout in primary for 10 days. Should I add the Cacao nibs to the primary or rack the stout on top of them in a secondary fermenter? Does it make any difference?

I fermented it with BRY-97 and it is already pretty clear, so secondary is not needed for clarification.

Will three weeks on the 97 be too long?

Thanks for the advice, fellow brewers!

Beer Recipes / Critique wanted on sweet stout
« on: December 01, 2015, 01:31:47 AM »
Hi All,

Stouts are not my usual go-to beer, but I have many friends that seem to like them. So I'd like to get a sweet stout on tap. Until now, I've only brewed stouts from kits. This is my first attempt at my own recipe. I would love some feedback on it.

Thanks in advance.

Recipe Specifications
Boil Size: 6.72 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 4.75 gal
Estimated OG: 1.055 SG
Estimated Color: 35.9 SRM
Estimated IBU: 35.8 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 83.3 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
7 lbs 8.0 oz          Pale Malt (2 Row) UK (3.0 SRM)           Grain         1        72.3 %       
12.0 oz               Caramel/Crystal Malt - 80L (77.0 SRM)    Grain         2        7.2 %         
8.0 oz                Black Roasted Barley (500.0 SRM)         Grain         3        4.8 %         
8.0 oz                Chocolate Malt (475.0 SRM)               Grain         4        4.8 %         
2.0 oz                Acid Malt (3.0 SRM)                      Grain         5        1.2 %         
1 lbs                 Milk Sugar (Lactose) (0.0 SRM)           Sugar         6        9.6 %         
1.75 oz               Goldings, B.C. [5.70 %] - Boil 60.0 min  Hop           7        35.8 IBUs     
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         8        -             

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 10 lbs 6.0 oz

General Homebrew Discussion / Bru'nwater Profile for a Biere de Garde
« on: August 19, 2015, 02:23:23 PM »
Hi folks,

I got me some Wyeast 3725 seasonal biere de garde yeast. I look forward every year to it, though this is the first year I will be treating my water for the brew. It has always come out nice, so I'm looking forward to improving it the way I've been improving all my beers lately.

So, my question is: what would be the best water profile to shoot for? Amber balanced? A specific regional profile?


General Homebrew Discussion / No head retention in lagers
« on: July 30, 2015, 03:02:21 PM »
Hi all,

Last winter/spring I brewed two lagers, a dunkel and a maibock. The dunkel was 90+% light Munich malt, and the maibock was about 60% pilsner and the rest light Munich. They were both fermented with the same Saflager 34/70. The both tasted great. The problem was/is that after the first few sips, there is no head or foam left in the glass.

Now before you think it's the glasses, let me tell you that I have five taps going all  the time, and none of my ales has this problem. I hand wash and dry my beer glasses, and I've pretty much ruled them  out.

Is it the yeast? That and the Munich malt are the common variables here.

I'm done with lagers for this year, though it would be nice to have a new approach for next lager season. Thanks in advance for your help.

Ingredients / Which Bru'nwater profile for APA
« on: March 28, 2015, 09:25:38 PM »
I use the Bru'nwater pale ale profile for my IPAs, but I haven't done an American pale ale in a while. Which profile should I use for an SNPA-ish APA? Amber bitter or pale ale?

Homebrewer Bios / Frankenbrew
« on: March 22, 2015, 11:33:17 PM »

AHA Brewer Profile: Frankenbrew

My name is Frank Chenette, and I hail from Quincy, Massachusetts. I was born here and I have lived my entire life here. I teach high school English. I am happily married to my soulmate, and I have two sons; the oldest is 29, and his brother is 27. We all love homebrew.

I have been brewing since 1994. My wife got tired of me talking about how I wanted to try brewing and bought me a kit. That was the best gift ever! Homebrewing has become my passion and my obsession, in the best way possible. I brewed from extracts for the first 15 years until I joined a brew club and saw how easy all-grain brewing is. That was in 2010. Now, I brew using whatever process fits the circumstances, mostly all-grain but sometimes partial mash, BIAB and Extract.

I am a proud member of The South Shore Brew Club where I have been a member since 2009. I have served in various roles in the six years I have been a member. I think that my biggest contributions have been my numerous presentations. My favorite presentation was “Formulating Your Own Beer Recipes,” for which I mostly resourced Ray Daniels’ Designing Great Beers and Papazian’s New Complete Joy of Homebrewing. Last year I won Best of Show out of 240 beers at my club's open competition for my version of Zymurgy’s Kumquat Wheat Ale. I love my brew club!

I don’t really have a homebrew disaster story. I’ve been pretty lucky. However, my younger brother got married in 2005, and I was the best man. I brewed a pale ale for the bachelor party, and when I was kegging it, the carboy broke. Not a disaster, but pretty disappointing.

My favorite styles change all the time. I used to love English bitters, but I can’t tell you how long it has been since I’ve brewed one. For a while, I couldn’t get enough saisons, but lately I’ve been into IPAs. With that said, there are very few beers that I don’t like. I guess I’m not much of a sour beer guy, but then again, once in a while one will hit the spot. Who knows, maybe that’ll be my next thing.

I am not a BJCP judge nor do I want to be. I enjoy stewarding at my clubs homebrew competition, but I don’t really like drinking beer for the sake of dissecting or over- analyzing minute flaws in beers. I would rather sit back and enjoy what is good about beer, even the ones that may be slightly flawed in some way. With that said, however, I am thinking of getting Cicerone certified, so that I can turn people on to good beer and maybe make a few bucks along the way.

I brew once or twice a month, usually outside if the weather agrees and inside if it doesn’t.  I mostly use English and German malts: English pale malt for medium to darker beers and German Pilsner for lighter styles. I mostly use English specialty malts no matter what kind of beer I’m making. I keep an inventory of malt, hops, and yeast on hand, so I can brew anytime the opportunity presents itself. I primarily use dry yeast, so that I can brew a style when the feeling hits me. I have Safale 04 and 05, Belle Saison, Safebrew Abbaye, and Saflager 34/70 on hand now. I do use liquid yeasts for certain beers such as WLP029 for Kolsch or AltBier and I will pickup a strain of Biere de Garde yeast when it is released seasonally. The hops I keep on hand are German Perle, Tradition, Hersbrucker, as well as East Kent Goldings. For American beers, I have Amarillo, Cascade, Centennial, and Citra. With those, I brew just about anything I desire.

My system is very simple and frugal. I am a Dennybrew devotee, and a minimalist. I have a ten gallon Rubbermaid round cooler, three kettles varying in size from 5 gal. to 15 gal, a JSP fixed-gap maltmill, a copper immersion cooler, and a Bayou SQ14 burner. I firmly believe that a brewer can make excellent beer without fancy equipment.

With the exception of my club’s groupbrew, I mostly brew alone. I find that if I brew with a friend, I have a good time, but the beer does not come out as good. Brewing is a science, and it is hard work, therefore drinking or shooting the ship means you are not paying attention to either.

A couple of years back, I got a chance to go to Philly to attend the NHC. I went with 22 of my homebrew club buddies. It was a once in a lifetime, awesome time. I shook hands with many homebrew celebrities including Gary, Brad Smith, Sam Caglione, and more. But the one guy that I really was just awestruck at meeting was Charlie Papazian. I learned to brew from him and was reassured and soothed by his RDWHAHB so many times that I felt like I was being reunited with my lost father. For nearly a decade, it was just he and I brewing together. Well, I finally met him in Philly and had my picture taken with him. It was priceless, as they say.

I’m glad to be a part of the AHA, especially the forum. There are so many experts and knowledgable brewers here that I’m never really brewing alone. And as a bonus, there are so many people on the forum that are just plain nice. And that is the best thing about it.

Going Pro / Cicerone Certification
« on: March 16, 2015, 11:53:57 PM »
I'm thinking of becoming certified as a Cicerone. I went ahead and completed the first level, which is CBS, certified beer server. It was pretty easy. Anyone who has been brewing awhile and kegs their own beer should be able to pass it. I'm thinking that being a Cicerone could perhaps be a nice part-time semi-retirement gig for me.

Is anyone on here already certified? If so, do you work in the industry? Is it worth the money? The time?

I know that from a learning perspective, I'll love it, but it's actually somewhat expensive and time consuming. At this point, I'm trying to decide if it's worth it.

Any advice or experience would be greatly appreciated. Thanks.

Ingredients / English Crystal Malts Mistaken for Diacetyl?
« on: February 12, 2015, 04:20:24 PM »
I recently entered an Irish Red Ale into a competition, and it got dinged for diacetyl.

I used all English malts, hops, and yeast as is called for in the BJCP guidelines. My goal was to create a caramelly beer with hints of toast and toffee. I think I accomplished my goal.

However, when I got the scores back I was surprised to see the notes on diacetyl. Now, I can't taste any diacetyl at all, and the beer doesn't have the hallmark slick mouth feel.

So I went back and had another smell/taste. I can't taste any diacetyl; as a matter of fact, it tastes very clean. However, in the aroma I detect the English crystal, and it does smell sort of like butterscotch. It is actually pleasant--to me, anyway-- and it seems like it's more of a combination of caramel and toffee which is what Irish Reds are supposed to have.

Has anyone else ever experienced this flavor/taste from English crystal or had someone else mistake it for diacetyl?

It could be diacetyl, of course, but I really don't think so.

Beer Travel / Beercation to Richmond VA
« on: February 07, 2015, 11:14:08 PM »
My wife and I are traveling to Richmond, Virginia next week for a few days, and I understand they have a pretty good beer scene there. Of course, on the Internet all the breweries/brewpubs look wonderful, so I was wondering if any one from that area, or who has been to the area, could give me a heads-up on what I should definitely check out and what I can afford to, or should, miss.

We're very excited and looking forward to this short beercation and would like to make the most of it, so anything you could tell us would be appreciated. Thanks!

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