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Topics - ipaguy

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Yeast and Fermentation / Wyeast Headwaters Ale
« on: January 15, 2011, 03:12:21 PM »
I just saw a Midwest tweet about a new, proprietary Wyeast strain:  Just a general description so far.  I'd like more information re. recommend temps, EtOH tolerance, and attenuation range on this one.  Anyone have any more info?

General Homebrew Discussion / Swedes, help me out here, please.
« on: December 29, 2010, 06:16:40 PM »
Is it Gotlandsdricke or Gotlandsdrika or Gotlandsdricka?  I've seen all 3 spellings.

Yeast and Fermentation / I now know what 'vigorous fermentation' means
« on: December 28, 2010, 03:40:45 PM »
2L WY1007 starter on stir plate.  1 servomyces cap in boil.  O2 injection...
I knew up front that I should really be using a carboy w/ blow-off tube for this, but I thought I could get away with a 6.5 gal. bucket & 3-piece airlock at 58F.  Luckily I always have a couple extra airlocks on hand to change out in this kind of situation.  Keeping a close eye on things in case airlock plugs & blows right off the fermenter, but not a problem so far. :P

Beer Recipes / Swedish/German hybrid (bjcp 23-A?) mini-mash
« on: December 24, 2010, 03:42:56 PM »
This is what I'm planning on brewing this weekend (5 gal):

6 # Northern Brewers Munich LME (1/2 @ 60min., 1/2 @ 20min)
1 # Pale Malt (6-row)
1 # Briess Cherrywood smoked malt
3/4 # Clover honey (@ 20min.)
1/4 # CaraWheat
1/4# Crystal Rye
1/4# Honey malt
1/4 oz. dried, crushed juniper berries in mash tun

30 min rest @ 122F,  60 min rest @ 152F, 168F sparge

1/2 oz 7.5%AA Perle pellets @ 60 min.
1/2 oz Perle pellets @ 20 min.
1 tsp. Irish moss @ 20 min. (rehydrated)
1/2 oz 6.0%AA Sterling pellets @ 10 min.
1/4 oz dried, crushed juniper berries @ 10 min.
1/2 oz Sterling pellets @ flameout

O2 injection
WYeast 1007 - 2L starter
58F fermentation temperature

Estimated 1.063 OG, 26 IBU, 11 SRM

Just brewed this today exactly as listed, OG was dead on.  First use of my stir plate & O2 system.  Wort tasted just right. 

Yeast and Fermentation / WY1007 vs. WY2565
« on: December 23, 2010, 03:59:46 PM »
When I brewed a Kolsch with 2565 I got a slight lactic acid flavor, which I understand is normal for that strain.  I understand that 1007 is similar to 2526.  Can I expert to get lactic acid with it as well?  I was thinking of using the 1007 in something resembling an Alt, and really don't want any lactic tang.

General Homebrew Discussion / An alternate-historical style
« on: December 21, 2010, 06:45:02 PM »
It's kind of interesting watching Sam Calagione brew historic beer styles but I want to take the game up a notch:  I sometimes read fiction in the 'alternate history' genre so I thought I would brew to a might-have-been style.  I'm going to base my attempt on Eric Flint's 1632 series of novels.  It's going to be a kind of Gotlandsdricke/Dunkel/Altbier hybrid.  I think I've just about got the recipe down, and will post if it turns out well.  Meanwhile, I think a have a really nice label designed:

Yeast and Fermentation / Starter/stirplate tip
« on: December 20, 2010, 11:38:30 PM »
1st off, I use the larger (~2") stir bars.  Based on many years as a lab rat, get yourself an extra stir bar.  When pouring out your starter, hold the extra bar against the outside of the flask to keep from having the stir bar plop into your fermenter.  (If you're a trust-fund baby, lab supply houses do have stir bar retrievers.)

General Homebrew Discussion / Christmas presents to myself
« on: December 20, 2010, 09:34:19 PM »
UPS just brought me a stir plate & an O2 injection system should be here before Christmas.  I am so stoked about brewing my next batch!

Yeast and Fermentation / A couple questions on starters
« on: December 03, 2010, 12:29:04 AM »
My first question is about making a starter for a high gravity beer.  I've heard two different schools of thought on this one.  One of them is to just make a moderate grav. starter, say 1.050 regardless of what you're going to pitch it into.  The other is to try to match the starter grav. to the beer you're pitching into.  Sounds like it's a difference between stressing the yeast right away from osmotic pressure, or later when you pitch.  Any thoughts on this?

My second question is a simple one:  foam plug or airlock?

Commercial Beer Reviews / Arcadia Scotch Ale
« on: December 01, 2010, 10:30:41 PM »
I picked up a six of this today to educate myself a little in the style before trying my own.  I really need to try some other examples before I can judge how true-to-style this is, but here are my impressions:  After several sips, I noticed a 3-stage progression of flavors
1) First was a bready/yeasty flavor and aroma which was quite pleasant
2) A combination of sweetness and alcohol hotness.  I didn't see %abv on the label, but if you told me 10% or more I would not be surprised.  It was a little too sweet for my taste, especially with minimal hop bitterness to balance it.  I was o.k. with the alcohol content, but more than a couple would definitely knock your [insert crude expression for genitals] in the dirt.
3) A little roast grain flavor, and what might have been some brown sugar flavor.  The roast grain flavor helped quite a bit to balance the sweetness, but not completely.
Overall not bad.  It definitely gave my some ideas on how to go when I formulate a recipe, which I am sure will not be true to style, but that's the way I roll.

Extract/Partial Mash Brewing / Working on PM Scotch Ale grain bill
« on: December 01, 2010, 03:30:35 PM »
Just getting started on planning this one.  Plan on using WYeast Scottish Ale and some late addition heather tips.  Also thinking secondary over oak chips.  This is what I'm thinking so far:

NB Munich LME - 6 lbs.
Briess Pilsen DME - 2 lbs.
Brown Sugar - 1/2 lb.

Pale Malt, 2-row - 2 lbs.
Biscuit Malt - 1/2 lb.
Flaked Barley - 4 oz.
Briess Cherrywood Smoked Malt - 2 oz.

I figure that should be around 1.080 OG.  Comments & suggestions welcome.

The Pub / Now I've seen everything.
« on: November 30, 2010, 06:02:41 PM »
I guess it was inevitable. Beer brewed just for dogs:

Ingredients / Northern Brewer Munich LME
« on: November 29, 2010, 03:32:48 PM »
Anyone have any experience with this stuff?  I'm in the process of formulating a partial mash Scotch Ale recipe.  I'm also thinking peated malt, biscuit, heather tips, and WY1728 at this point.

Yeast and Fermentation / WY2565 Kolsch question
« on: November 17, 2010, 01:38:15 AM »
I've got a honey kolsch in primary at 62F right now.  This is my first time w/ 2565, and I was wondering if I need a diacetyl rest with this yeast.  I'm not currently planning on a secondary, just bottling with a little gelatin.

Yeast and Fermentation / Wyeast 1338 to balance sour fruit?
« on: November 12, 2010, 07:43:17 PM »
I'm planning a beer that will have 3# of raspberry puree added to the secondary.  I plan on using a fair amount of 10L crystal to balance the acidity, and am in looking for an appropriate yeast.  I figure that something with low attenuation would be good.  I was struck by the description of Wyeast 1338 European Ale (Alt).  This is listed as 67% - 71% attenuation and described as 'full-bodied, and sweet, finishing very malty'.  This sounds like just what I need.  Am I on the right track here?

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