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Messages - narcout

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1
Events / Re: HomebrewCon 2019 Seminar Tracks are Up
« on: February 17, 2019, 03:54:00 PM »
Even if your there, you can't attend all that you want.

Yeah, I think I made it to all of 3 seminars in 2017.

I missed last year, but I'm planning on making it out to Providence.  Some of these sound pretty good. 

2
Drew, I think you would enjoy the essay "Authority and American Usage" by David Foster Wallace. 

It can be found in the essay collection Consider the Lobster or read for free below (where it is titled "Tense Present"), but Consider the Lobster is fantastic and worth buying.

https://harpers.org/wp-content/uploads/HarpersMagazine-2001-04-0070913.pdf

Also, Happy Birthday, Denny!


3
Homebrew Competitions / Re: 2019 National Competition Acceptance Email
« on: February 11, 2019, 11:08:47 PM »
Why put down Boston as an option then if you don't mind me asking?

I got my two entries for Indianapolis, email got caught by a filter for some reason. Happened last year as well, so not unexpected.

I picked San Diego as my first choice, but in an effort to increase my chances of getting entries accepted, I also submitted that I was willing to ship to any location. 

I've done that the past few years and always got San Diego, but this year it's Boston.   No big deal; I wouldn't have selected it if I wasn't willing to ship there.  It's all good.

4
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 10, 2019, 10:18:20 PM »
Looks great. What do you dislike about the Denali to cause to not to use it again?  (I’ve not used it)

Thanks, so does your Winter Warmer.

The Denali pellets had this great aroma, but I'm not really loving the flavor.  It's kind of a cross between pineapple, orange, and something a bit more tropical along with a vegetal (maybe like bell pepper) flavor.  It probably wasn't a great beer to use rye malt in either.

Over the last few years, I've experimented with a handful of the newer hop varieties (Denali, Citra, Eureka, Vic Secret, and Waimea), and some of them were pretty nice.  But my favorite APA is still SNPA, and my favorite homebrewed APA is still an SPNA clone.  I think I'm done experimenting with hops for a while.   

5
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 10, 2019, 09:11:42 PM »
Love that yeast!!!
Looks great, wish it were in my hand.

Thanks.  It is a great yeast; I have two jars of slurry left (really wish they would make it available year round).

Here's an single hop APA with Denali (won't be using that hop again).  With 3 oz. of dry hops per 5 gallon batch, I think this is as clear as it's getting.


6
Equipment and Software / Re: Monster Mill MM2 Pro
« on: February 10, 2019, 09:00:28 PM »
Cool.

I've been running a pretty simple, no-sparge setup for the last 2 years:  a 10 gallon Spike kettle, a 10 gallon SS Brewtech insulated mash tun, and a Chugger pump.  I can easily perform a hockkurz step mash with it, and I feel it's enough to make great beer.

I have, however, become interested in the purported benefits of continuous circulation and the ability to run any mash profile I feel like, so I just bought a Unibrau v3, which I plan to use solely as a mash tun.

7
Equipment and Software / Re: Thermometer Recomendations
« on: February 10, 2019, 07:16:08 PM »
Thermapens are fantastic.  I'm never going back to anything else.

8
Equipment and Software / Re: Monster Mill MM2 Pro
« on: February 10, 2019, 04:45:40 PM »
Just scoop with a pitcher.  I can do it with virtually no splashing, and I don't have any elaborate equipment to set up and clean up.   Mashing with direct heat in the kettle also gives me the ability to run any mash program, also with no complicated equipment.   I love that.

That's interesting.   What do you use for a lauter tun?

9
Equipment and Software / Re: Monster Mill MM2 Pro
« on: February 09, 2019, 11:32:30 PM »
Man, I'm about ready for a new mill, but I'm trying to wait until the SS brewtech one comes out.

*I run a conventional German style two vessel brewhouse,  mash/boil kettle and separate lauter tun, with a consistent brewhouse efficiency of about 96%.

How do you transfer the mash from the mash/boil kettle to the lauter tun?

10
General Homebrew Discussion / Re: Brew Files Episode 55 - Tripel Your Gold
« on: February 08, 2019, 11:23:43 PM »
The yeast is the showcase, but I wouldn't say that every stong, pale, Belgian beer fermented with 3787 is a Tripel while every one fermented with 1388 is a BSG.

Once you get outside of the two flagship reference beers (Duvel and Westmalle Tripel), I think it gets pretty murky: for example, Fin du Monde (which the BJCP classifies as a Tripel) and Delirium Tremens (which they classify as a BSG). 

Tripel to me is a wider range of options while BSG is basically a Duvel clone.  After listening to this podcast though, I realize that may not be correct.  Seems like there's room for discussion though - good stuff
   

11
General Homebrew Discussion / Re: Brew Files Episode 55 - Tripel Your Gold
« on: February 08, 2019, 09:02:38 PM »
The Tripel I have fermenting now is German pils malt, Belgian pale malt, torrified wheat and cane sugar - fermenting with WY3787.

I'm going to enter it in an upcoming competition as both a Tripel and a BSG and see what happens. 

12
Beer Recipes / Re: "Realfort" 6, 8, and 10 (Rochefort Recipe Discussion)
« on: February 08, 2019, 07:27:20 PM »
Miraculously, I had a bit of free time last night, and this is what I came up with as an initial draft.

Roche #6

6 gallon batch, targeting 71% efficiency (no sparge)

11.75 lbs. German Pils (77%)
1.5 lbs. Wheat Starch (9.9%)
2 lbs. Brun Fonce (13.1%)

1 oz. Aramis (5%) at 60 minutes
1 oz. Styrian Goldings (2.5%) at 20 minutes
3 grams coriander seed at 5 minutes
77 grams Sinamar (flameout I suppose?)

Wyeast 1762 (pitch around 300 billion cells, assuming 5.25 gallons into the fermentor; oxygenate wort with tank/stone for 2 minutes)

Pitch yeast at 68°, hold for 2 days, and let free rise into the low 70s.

OG: 1.072
FG Target: 1.010-1.012 (it's been a long time since I've used 1762, not exactly sure what to expect in terms of AA%; I'll check my notes from the last time I brewed with it)
IBU: 18.5

Water (Using distilled and salts, I can't get to 80 ppm calcium without really overshooting the sulfate and chloride; I think this is a good compromise)

Calcium: 55 ppm
Sodium: 10 ppm
Sulfate: 74 ppm
Chloride: 58 ppm

8.75 ml of phosphoric acid in mash (much prefer acid malt these days though)

Bru'n Water projected mash pH = 5.4

Step mash with rests at 148°, 163°, and 170°

I'm assuming wheat starch has the same extract potential as flaked wheat, but I have no idea if that's true.  It's only 9.9% of the fermentables, so it shouldn't be a big deal as long as it's reasonably close.

That's everything I can think of at the moment.  Thoughts?

13
General Homebrew Discussion / Re: Brew Files Episode 55 - Tripel Your Gold
« on: February 08, 2019, 12:04:15 AM »
I enjoyed listening to it the other day.  Timely, as I'll be kegging a Tripel this weekend.

I always thought of BSG as being just pils malt and sugar and Tripel as having a bit more leeway, which seems to be the exact opposite of Drew's analysis.

14
Homebrew Competitions / Re: 2019 National Competition Acceptance Email
« on: February 07, 2019, 11:56:48 PM »
Just got my acceptance email this afternoon.  Four entries in Boston region.

I got Boston as well, which is kind of a bummer since I live in Los Angeles, guess I'll have to bottle a little earlier than planned. 

On the plus side, Boston judging is a week before San Diego.

15
Beer Recipes / Re: "Realfort" 6, 8, and 10 (Rochefort Recipe Discussion)
« on: February 07, 2019, 10:11:59 PM »
They never disclose the actual mash schedule in BLAM, but a simple 3 step along the lines of the following would probably work just fine:

Beta - 148 for 20-25 minutes
Alpha - 162 for 30 minutes
Mashout 172 for 10 minutes

That I can handle (even more easily with some new equipment recently purchased).  It looks like I can order wheat starch from Amazon and Sinamar from one of the online homebrew shops.  Those will both be new ingredients for me.

I'll give the 6 a try.  Nothing about the recipe or process looks overly complicated.

And I just bought a half pound of Styrian Goldings, though I'll need to order some Hallertau. I assume that's H. Mittelfruh?

Dose Coriander @ 0.133 g/l

Think that's liters of post-boil volume?  I'll err on the conservative side.  Maybe I can find some of that Indian coriander at Whole Foods, which conveniently is also where I can pick up a bottle of real Rochefort 6.

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