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Messages - musseldoc

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1
General Homebrew Discussion / Calcium Oxalate in beer
« on: March 27, 2015, 05:52:13 AM »
According to the chemistry, calcium oxalate forms through the interactions of organic acids, calcium ions and carbonates, and the formation is increased in a CO2 rich environment.  Essentially, increase the concentration of the individual compounds in beerstone and you have a higher probability of it precipitating out.  However, the conventional wisdom in breweries is to add calcium to both the mash and boil to prevent calcium oxalate formation, i.e., oxalate is produced from having too little calcium in the brewing process.  This seems counterintuitive to me as precipitates generally don't form when ion concentrations are too low.  Additionally, adding calcium creates an environment where more of the beerstone forming compounds are present at higher concentrations, which should favor precipitation.  Can someone help me out with this?

2
Yeast and Fermentation / Sanitized nutrients
« on: March 24, 2015, 08:35:33 AM »
I'm thinking more about staggered mead additions and mid-fermentation additions in high gravity beers, not end of boil additions.  Do you bring nutrient to a full boil or just use warm water?

3
Yeast and Fermentation / Sanitized nutrients
« on: March 23, 2015, 08:18:57 PM »
Do you sanitize (boil) your yeast nutrient before you pitch it?  Do you worry about contamination risks from it?  Do you worry about nutrient degradation from boiling it?

4
Beer Recipes / Re: Young's Double Chocolate Stout Clone
« on: March 01, 2015, 09:53:36 AM »
Would you handle the cacao additions?  In the mash?  Whirlpool?  Combination?

5
Beer Recipes / Young's Double Chocolate Stout Clone
« on: February 27, 2015, 08:20:18 AM »
The side of the bottle reads that the recipe includes oats.  The BYO recipe doesn't have oats. 

6
Beer Recipes / Young's Double Chocolate Stout Clone
« on: February 27, 2015, 06:42:40 AM »
What do you all think about this as a starting point for trying to clone Young's DCS? 

OG: 1.066
FG: 1.020
IBU 25

66.7% English Pale Ale malt
6.7% flaked oats
6.7% carabrown
3.3% chocolate
3.3% dark chocolate
3.3% blackprinz
3.3% extra special malt
6.7% lactose

1/2 lb cocao powered

EKG @ 60 min

WLP002

7
Beer Recipes / Re: Belgian Dubbel
« on: February 21, 2015, 06:31:57 AM »
The 550/570 blend is growing on me.  I understand it to be what Ommegang uses to make Gnomegang.  It isn't a 'classic'  dubbel profile though if you are looking for competition points.  I think blending the classic strains (500, 530, 540) with 570 in general for dark(er) belgian beers gives them a little more fresh fruit character, like pears, lemons and apples, which I enjoy.  I have to believe those brighter fruit characters are present in the style when you drink them fresh at the abbey, but are lost in their travels across the pond.  Dried fruit characters seem to hold up well to heat and time. 

8
Beer Recipes / Re: Belgian Dubbel
« on: February 19, 2015, 09:20:41 PM »
I guess maybe what I should ask is if 50% of a Munich base malt is too much for the style.  Too melanoidin rich?  Too bready and toasty?

9
Beer Recipes / Re: Imperial Stout Recipe
« on: February 19, 2015, 11:31:59 AM »
Unless you have an air tight secondary, I would recommend letting it age in a keg instead of a secondary.  The recipe is pretty solid, but I would offer a few suggestions.  Since pale ale malt is kilned to nearly the same color as vienna, I would eliminate the vienna and double the munich.  Lastly, my beers tend to come out a little ash-like once I go over 15% dark roasted malts.  Maybe dial each one back a percent. 

10
Beer Recipes / Belgian Dubbel
« on: February 19, 2015, 11:24:28 AM »
Both of these grain bills come in at the same SRM (~17.5) and OG (~1.078).  Assuming I use the same yeast and an appropriate IBU with each grain bill, what flavor differences would you expect between the two variations of the same recipe?  Is one more appropriate than the other for a belgian dubbel?

Variation 1:
71.5% Belgian Pils
7% Belgian Aromatic
7% Belgian Special B
14.5% plain white sugar (sucrose)

Variation 2:
39.25% Belgian Pils
39.25% Belgian Munich
7% Belgian Special B
14.5% plain white sugar (sucrose)

11
Beer Recipes / Maibock Recipe
« on: February 01, 2015, 06:37:08 AM »
I understand that a classic maibock only requires 2 malts to make, but I believe there are 5 that are appropriate for the style (assuming we ignore the crystal malts for now). By adjusting the percentages of each malt while targeting 6-7 SRM, the permutations go as follows:

1) pils + light munich
2) pils + dark munich
3) pils + melanoidin
4) pils + vienna + Munich/melanoidin
5) vienna + light munich
6) vienna + dark munich
7) vienna + melanoidin

I think as long as you use a german cultivar, hit ~1.065-1.070 OG and ~6-7 SRM you will make a pretty solid maibock.  My questions are, 1) how much of a difference will you really taste between these malt combinations, and 2) if you are limited on brewing time and lager fermentation space, how do you decide which one to go with first?

12
Yeast and Fermentation / Re: wyeast 2278
« on: January 29, 2015, 06:31:38 AM »
Perfect temp.  I believe they have to give the full temp ranges for both folks who use starters and those who only smack the pack.   

13
Ingredients / Re: Franco Belges Malts
« on: January 17, 2015, 11:09:42 AM »
I've used them a lot.  Good malts and there's nothing special you need to do.

I've read that some of the Trappist breweries buy French malts.  Do you think the MFB pils adds anything to a belgian blonde, triple or golden strong that you wouldn't get with a belgian or german pilsner malt?  Anything in particular you notice as different between MFB and other continental pils malts?

14
Ingredients / Franco Belges Malts
« on: January 17, 2015, 10:08:41 AM »
Thanks.  I understand it will convert fine with all mash profiles.  I'm asking more about minimizing protein haze.

15
Ingredients / Franco Belges Malts
« on: January 17, 2015, 08:59:40 AM »
I am going to try some MFB pils, pale and special aromatic malts. Anyone with experience with these malt have any recommendations for acheiving maxim clarity?  Does it require a slight protein rest for brilliant clarity or is it designed for single infusion mashes?

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