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Topics - JJeffers09

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1
Beer Recipes / Tropical Stout
« on: October 01, 2018, 06:40:50 PM »
I thought I would share this recipe.  It was a really awesome brew that was very well received, and scored a 37 in competition recently.  Not happy with that score, but no worries.


1.070SG
1.019FG
6.7% ABV
5.6pH
1.55M 2308 at 60F 5days before Drest/cold condition

Water
Calcium - 63
Magnesium 6
Sodium 42
Sulfate 50
Chloride 60
Bicarbonate 168
RA 90
SO4/Cl 0.83

57.6%  M.O.
8.0%    Flaked Oats
6.4%    Caramunich II
6.4%    Honey Malt
4.8%    Chocolate (500)
4.8%    Munich (9)
3.2%    Crystal Extra Dark (127)
2.4%    Roasted (600)
6.4%    Muscovado (Full Boil)

30.6 IBU  Centennial @ 60
8.2 IBU    Centennial @ 15
4.6 IBU    Willamette @ 4

Notes from Judges (very happy with the detail they gave me)
Aroma - Sweet Maltiness, restrained roastiness, low hop aroma, low fruitiness, no off aromas, Perceivable raisin aroma, malt aroma in nutty and slightly coffee, no discernable hop aroma

Appearance - Dark Brown/Dark Ruby, Almost opaque, high head retention with persistent long lasting creamy tan foam

Flavor - Malt flavor is sweet but with a touch of burn character, nice almost sweet alcohol finish, but not a lot of roast flavor, no hop flavor, finish is slightly bitter, balance toward malt that finishes dry

Mouthfeel - Medium Full Body slight warmth, very creamy, not astringent

Overall Impression - Very good beer, but seems to be lacking a strong roasty flavor considering increasing roasted grains or flavors in the grain bill. Very Good.


Overall I think the high pH really masked the roasted perception, I was going for an extremely drinkable beer even though it was going to finish high.  I will say as it ended at 1.019, 1 point above style guide, I really thought the impression was sweetened espresso with a coffee, chocolate, and raisin aroma.

2
Yeast and Fermentation / 1203 Burton Blend
« on: January 29, 2018, 03:43:51 PM »
Going to give this a whirl.  I think I will make a good run on this yeast and see how it behaves from bitter, IPA, brown, porter and stout.

3
General Homebrew Discussion / NEIPA Hop Schedule
« on: December 27, 2017, 06:42:53 PM »
I have tried now 6 recipes, of my own, and I'm really struggling with getting a huge aroma without the bitterness.  So it comes to the question, for those of you that brew these juice box ipas  what is your hop schedules?

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4
Ingredients / Oak Spirals
« on: December 04, 2017, 02:55:57 PM »
For you funky brewers out there.  I just took my first stab at oak spirals, French medium toast, in a bad example of Berliner weisse with brett and lacto.  Any chance I could harbor the microflora, and reuse the Oak spiral? I confidently assume yes, however how to store the spiral in the mean time? Zip lock bag? Or just on a shelf? My thought was I could kettle sour with it, or I could just throw into a long secondary and forget about a brew for a couple years.

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5
Commercial Beer Reviews / Ayinger Oktober Fest-Marzen
« on: November 12, 2017, 10:48:25 PM »
This brew is amazing.  I would love nothing more than perfecting this brew. 5.8% and truly one of the most refreshing festbiers I have had.

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6
Yeast and Fermentation / Brettanomyces
« on: October 25, 2017, 02:44:51 PM »
Does anyone have some lit or references on brett ability to metabolize lactic acid?

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7
All Grain Brewing / Berliner Weisse
« on: October 19, 2017, 04:10:29 PM »
How do you feel about very very soft water for Berliner weisse?

8
General Homebrew Discussion / Beer Molecule
« on: October 03, 2017, 08:23:17 PM »
Is this right? I want to make sure it is for printing.

One labeled beer is humulone the other is alcohol I believe


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9
Ingredients / Cascade wet hops
« on: September 12, 2017, 03:12:03 PM »
In short would you dry hop with wet hops?

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10
Beer Recipes / Belgian IPA
« on: August 06, 2017, 04:02:48 AM »
This may be my new favorite right now.  A malt forward belgian yeast playing off mosaic bitter and dry hop, WP citra/galaxy/idaho7 hops.

Yellow malty
50ish IBU @60m
83% base blend
10% Munich
5% caramunich
2% aromatic
Wlp515 fermented high

First run that I'm just finishing was Simcoe / Amarillo

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11
All Things Food / 5 mother sauces
« on: July 08, 2017, 04:16:13 PM »
Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)

12
Ingredients / Sugar Creek
« on: June 28, 2017, 08:14:26 PM »


Anyone experienced with this malting co?

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13
Ingredients / DSM Clarex
« on: June 27, 2017, 02:28:29 PM »
Is anyone familiar with this product?  I am looking into this as a solution for gluten reduced, gluten free beers.  It has been said it "breaks down" gluten. The enzyme doesn't actually remove the gluten from the beer instead, it actually breaks down the large gluten molecule into "undetectable" pieces of the original molecule. The idea of, to small to be detected in laboratory tests according to those making these beers, then those particles should be too small for your body to detect (and react to) as gluten.

From BSG:

Brewers Clarex® is a one-of-kind beer stabilization technology that can eliminate the costly and environmentally damaging cold stabilization process. Efficient, simple and cost-effective, this brewing enzyme offers a natural way to increase your maturation production capacity and shorten your processing time. Brewers Clarex® is also ideal for gluten reduced beer production; Proline Specific Endo-protease - the active ingredient in Brewers Clarex - breaks down the gluten in malted barley.

Also the added benefits of this stability:

Prevents chill haze in beer
Reduces costs by eliminating cold stabilization phase - (Not relatable for us homebrewers)
Proven to have no compromise on taste, foam and other beer quality parameters
Extremely easy to use and integrate into existing processes
Compatible with cross-flow membrane filtration technology - (Not relatable for us homebrewers)


Downsides that I see:
There isn't anything I have found that states with blind testing that this does or does not affect people with celiacs disease.
5kg package
I will need to learn how to dose it out:
% of Malt in grist
°P / % of Malt
g and mL/hL eventually scaled down to <=.33-BBL (14gal post chill - my maximum)

So for anyone using it, or having tried a beer with it, what are your thoughts?

14
Commercial Beer Reviews / Micro IPAs
« on: June 02, 2017, 04:43:05 PM »
I struggle with so many micro breweries really struggling with an array of off flavors that really distract from good IPAs.  As someone who absolutely hated IPAs for many many years, I have figured out why.  Most have a horrific common off flavors. 

So this Trouble brewing- here comes trouble.  They are not wrong.  This IPA is 5.9% and is plagued with diacetyl, and cabbage dms.  Then the Belgian Wit and Pale Ale having Diacetyl present.  At first I thought it was my glass so I drank from the can, and found the same issues.

Is it just me or are most of you finding a similar issues with many micro breweries struggling with having similar off flavors in most of their products?

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15
Commercial Beer Reviews / Taxmans Triple Hopped
« on: May 19, 2017, 02:32:06 PM »
Brewmasters edition Bomber of tripel hopped was an amazing brew.  There is the smooth, clean, bready, chewy, but still refreshing exemption tripel with a hop burst.  I picked up one from my supermarket for $7.99, then made the drive to the brewery for another couple on tap.  I know it was merely a Thursday night, but the beer was that good.  I know there is pacific gem, citra, and el dorado via the bottle.  After hitting up two of their brewers, there was a hint or two.  Pacific gem was the bitter addition, citra and el dorado were WP additions.  I couldn't get out of them dry hopped or not.  However this brew is really something special.  There is said to be spices used, however I really feel like it is very, very light. Just like the Exemption the spices are barely noticeable, and I pride myself for having a pretty sensitive palate.  This beer is one I would make an hour drive for.  However they are 10 mins down the road, surprise surprise why I went for some fresh from the tap.  So for you that don't live in indy, best luck to you in finding this brew. I really think it is something special.  While I was there I did steal a bottle of their qualified barrel release.  I have not cracked the seal, because I want to hold on to it until the holidays.  However the 'sample' on tap was to die for.

Anyone out there that finds Taxman Brewing Co on the shelf having any doubts, please give them a try.  They have some really tasty beers.  I would love to know what you guys think of their brews.

sidenote - if you find La Masion/farmhouse  Think of it as a Belgian pale ale.  That is what they enter it into comps for but that is some insider info ;) however for a BPA it is wonderful.  For a saison... meh, not what I think of as a saison.  It is still too sweet for a saison IMHO.

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