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Topics - astrivian

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Ingredients / Coriander question
« on: July 26, 2011, 12:11:20 PM »
So, i am growing my own fresh coriander in the back yard so i can make a nice tripel. What is a good amount of the seed to use in a 5 gallon batch? Also, do you crush them or leave them whole? Do you add to the boil, and if so how long?

I am excited too: This will be my second AG attempt. This recipe, which has changed a bunch, was the first beer i ever brewed (it was horrible, got infected). That was four years ago and now i know a lot more about what i am doing.

All Grain Brewing / My first successfull AG mash!
« on: July 24, 2011, 09:08:20 AM »
I have been noob-ing with my mashes up to this point. This time i did my first all grain mash on the stove. I used a steel tun and wrapped it in towels. My mash temp only dropped by two degrees the entire hour. Batch sparged in the same vessel.

Interesting note, however, for those who might try this. Recirculating is difficult without HSA when using a colander as the strainer for the grain. What i did was to use a smaller wire strainer and remove the grain from the wort and added the grain to the colander. I set the colander over a shallow bowl so the wort wouldn't splash as it went through the grain. Then i scooped out the wort with a measuring cup and slowly poured it over the grain in the colander. Did the exact same thing with the batch sparge. Got nice clarity after this.

Mash efficiency: 29.4 ! whohoo (1.050 OG, 5 gallons exactly, 8.5 lbs grain)

This is all thanks to the 3rd ed of How To Brew. Very awesome book. :)

General Homebrew Discussion / factors contributing to diacytel
« on: July 08, 2011, 12:09:31 PM »
What are the factors that can contribute diacytel (butter flavor) in beer? I know the yeast strain and infection are two of them. Would high fermentation temperature also result in diacytel?

General Homebrew Discussion / mash tun false bottom question
« on: June 10, 2011, 09:07:42 AM »
I have a 10 gallon cooler i use for camping and i want to use it as a mash tun without destroying it. I was reading some stuff online but i was wondering something. I was thinking of using a light diffuser (aka eggcrate, the white plastic things you see under florescent lights) covered with window screen. Would that work you think?

Ingredients / nuts
« on: May 31, 2011, 07:52:00 PM »
Had a brain fart here:

Has anyone tried brewing with various nuts?

Curious mostly.

Ingredients / Honey tips
« on: May 25, 2011, 08:24:33 PM »
I am going to try my hand at a braggot. Any tips for using honey?  You are not supposed to boil it i gather. Also, how much honey do you think for a 5 gallon batch?

General Homebrew Discussion / Sour ale tips
« on: May 22, 2011, 09:19:27 AM »
I was going to try my hand at a sour ale but i am not sure how to do it.

First of all, to you ferment it just like a "regular" beer? I heard somewhere that you add the sour stuff (the bacteria, i know what they are but can't remember, two types right?) after the regular fermentation is done. So does that mean i need two vials of yeast? One for the "regular" fermentation and one for the sour?

Also, is there anything different with the mash or boil for sours?


All Grain Brewing / Understanding the Mash (for noobs like me)
« on: May 20, 2011, 03:12:34 PM »
I have been reading about the process of mashing and i think i am missing some details. After talking to people it sounds like there is a lot more to it. I have been told that a great deal of the profile of the final beer depends on the mash, but up to this point i just use a single step with direct heat (on the stove).

Okay, so the seriously noob questions are
  • Why do multiple steps in heat in the mash?
  • Do you have to always step up the temperature? Is there anything to be gained by going down?
  • How many steps is reasonable? Two? three?

I do pretty high gravity stuff so i usually mash at 147 using 2 quarts of water per pound. Is this the right idea?

Beer Recipes / imperial porter suggestions
« on: November 18, 2010, 07:09:56 PM »
I am going for a high gravity porter to warm me up in the winter. What do you all think of this recipe:

OG: 1.111
FG: 1.025
ABV: 12%
IBU: 35

Weyermen Munich II - 4 lbs
American Briess Toasted Barley (Victory) - .5 lb
Weyrmann Rauch (smoked malt) - .25 lb
Amber LME - 8 lb
DME - 1 lb (for the starter)
Corn Sugar - 2 lb

Magnum .5 oz all of boil (60 min)
Mount Hood 1 oz 30 min from end
Magnum .5 oz 30 min from end

Yeast: Abbey IV Ale Yeast (not sure about this)

What do you all think?

Yeast and Fermentation / WLP575 - Belgian Style Ale Blend
« on: November 10, 2010, 04:49:08 PM »
Has anyone else tried to brew a golden ale with this yeast? I have tried twice and i keep ending up with a bunch of butter flavor. I though it was infected at first, but it happened again.

Beer Recipes / wassail - what do you think?
« on: November 02, 2010, 07:46:01 AM »
I like trying to brew weird stuff. This one is called Waes Haeil!! Which is Middle English for "Be Well." It became the modern English word wassail, which means a celebratory drink made with spices and usually wine or beer. So, i was going to try brewing one. This is what i was thinking for a 5 gallon batch.

OG: 1.095
FG: 1.021
ABV: 10%
IBU: 7.8

Grain Bill

Munich II -- 3 lbs
Crisp English Crystal 65 -- 1 lb
Special B -- 1/2 lb
Roast Barley -- 1/2 lb
Light LME - 8 lbs
Light DME -- 1 lb (for the starter)

UK Golding  1 oz  (30 min from end)

And here is the weird part:
Carmalized Granny Smith apples (2)
Cinnamon Stick 1/2
Nutmeg (not sure how much)
Cloves (not sure again)

Yeast: WLP060 American Ale Blend (not sure on this).

What do you all think? Have you tried something like this before and if so what tips do you have?


Kegging and Bottling / filtering beer
« on: September 29, 2010, 08:19:04 PM »
How do you filter beer? Is there an economical way to do it for 5 gallon batches?

I tried a coffee filter and it is sooooo slow.

Beer Recipes / Imperial Octoberfest suggestions
« on: September 29, 2010, 08:02:39 PM »
I call this one STFU:

5 gallon batch

Weyerman Munich - 2 lb
Briess Vienna - 2 lb
Caramunich - 1 lb
Crystal 60 - 1 lb

Mashed at 147 degrees for 60 min.

Light Liquid extract - 8 lb
Light dry extract - 1 lb (to make the starter)

60 Min boil with:

Amarillo - 1 oz all of boil
Mount Hood - 1 oz, 30 min from end

a dash of yeast nutrient and some irish moss...

Yeast: Wyeast 1007 - German Ale

OG: 1.099
FG: 1.023
ABV: 10%
IBU: 20

So i tried this and it tastes okay but it is not a show stopper. I am wondering how i can kick it up a bit in the flavor department. More hops maybe? I don't get any hops in the nose or the taste of this beer. Should i try another yeast? Suggestions?

hmmm :)

All Grain Brewing / what do you do with all that grain?
« on: September 23, 2010, 08:16:15 PM »
Out of curiosity, what do some of you do with the grain left over from mashing? I would imagine composting is an option, but what other uses have you all found short of just tossing it in the trash?

Yeast and Fermentation / WLP 575 and diacytel
« on: September 23, 2010, 06:04:21 AM »
If you have brewed with WLP575 - Belgian style ale blend, did you notice if it happened to produce a lot of diacytel? If so, does it go away after sitting in the secondary for a while?

A brew of mine tastes like butter and i am wondering if it got infected or if it was the yeast.

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