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Messages - troybinso

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1
Beer Recipes / Re: Belgian Manhattan Quad - Please offer advice
« on: May 20, 2015, 08:59:49 AM »
Be really careful with the cardamom. I'm not sure how much 3 grams are but I used one crushed up pod and it was pretty noticeable.

2
Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 07:28:37 AM »
I much prefer a regular hefeweizen to a dunkelweizen, so I'll only comment on that one.

65% wheat might be troublesome in the mash.

Not sure what the reason is for the dark wheat malt in the hefeweizen. I guess it is analogous to the munich in the barley side of the equation? Maybe drop it down to 10% so you will be at 55% wheat and 20% munich-y malts?

3
Yeast and Fermentation / Re: Controlling FG
« on: May 19, 2015, 07:05:03 AM »
Yes, do not rack to secondary at that time. It really can only cause problems racking that early
Not so sure about that...I routinely rack to a secondary carboy after five days or so (and if using my 'house' yeast, even less when making  standard or 'session'  strength beers) and I  then let things finish out for a long as it naturally takes.  That method still gives me better results than any of the the other procedures I've tried.  It sometimes takes a little longer (especially for the stronger brews) but I'm in no hurry if the end product turns out better.

It's just a matter of personal preference, of course, arrived at after trying different ways.  And there is no right or wrong way.

It's been said a thousand times, but bears repeating: it's best to experiment with different methods and decide which gives you the best result, rather than take anyone's word for it.t.

Hmm. Sounds like a job for the Brulosopher!

4
Yeast and Fermentation / Re: Lager Yeast Viability ?
« on: May 18, 2015, 08:08:42 PM »
Nope.

Lager yeast would just as soon be at 64 degrees than 50. It's just that the beer tastes better when you ferment at 50.

5
Beer Recipes / Re: belgian pale ale
« on: May 15, 2015, 11:12:46 AM »
I'd go with English hops. EKG's would work well. I wouldn't load up too heavy on late hops and I wouldn't dry hop. You can get a moderate amount of hop aroma to play with the yeast, but too strong and they clash, in my opinion.

6
Beer Recipes / Re: belgian pale ale
« on: May 15, 2015, 08:48:30 AM »
That looks good to me. You can also use a pale ale malt. Great Western Pale Ale is a good one that is pretty easy to find. An English malt would work well too, and obviously a Belgian Pale malt would be traditional.

I like the Wyeast 3522 Ardennes yeast for this kind of beer. Not super aggresively "Belgian", especially at lower temperatures and is one of the only Belgian yeast that drops out for a clear beer.

7
Yeast and Fermentation / Re: Spontaneous fermentation
« on: May 14, 2015, 08:34:17 PM »
I'm not sure I would be too confident about whatever bugs have found their way on to grocery store oranges. Just imagine the places they have been before they made it to your beer. I guess it doesn't hurt to try to ferment with them, but I would be sure to test that the pH has dropped as well as the gravity before I put it in my mouth.

8
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 05:59:27 PM »
So have been hammering out this recipe and think I have a good Saison to brew.
-8lbs Belgian Pale Malt(3.8L)
-.5 Biscuit Malt(25L)
-5oz Crystal 80
-Kent Golding Hops
* .75oz at 60
* .50oz t 30
-WLP565 Belgian Saison I Yeast(Fermented at 70F)

OG:1.047
FG:1.014
IBU: 21.161
SRM: 12.5
ABV: 4.2%
EFF:70%

That's only 70% attenuation which I get is probably the software. I am not familiar with that strain but plan for a FG into the single digits...
+1 - if you want to keep your ABV under 5% in a saison, I'd shoot for 1.040ish for your OG. Count on them finishing in the single-digits FG.

Personally, that gain bill doesn't seem very Saison-like to me. Most Saison's have a Pils malt character to them, and rarely have crystal malt (even more rare to use a dark crystal like C-80). My table Saison is 78% Pils, 15% Wheat and 7% Aromatic, with an OG of 1.040 and a usual FG of 1.004. I usually go a bit higher on IBU's, around 25-30 IBU.

I like pale malt in a Saison, but I'll agree that the crystal doesn't need to be there. I like to have pale malt, some sort of munich/aromatic/biscuit malt, and some wheat or rye. I also like to up the bitterness a little and I like to load up on late hop addition of something like EKG or Cascade. I guess my Saison is more like a Pale Ale with Saison yeast, but it sure tastes good.

9
Kegging and Bottling / Re: Any Advice
« on: May 12, 2015, 08:27:18 PM »
Not sure if you have chilled the fermenter, but a few days below 40F makes a huge difference for transferring clear beer.

And as other have said, don't put the siphon all the way to the bottom of the fermenter. I use an orange carboy hood and stuff the racking cane through the middle hole and start the siphon. Then push the racking cane until you just start picking up cruddy looking beer, then pull it up a touch for clear beer. If you are using a bucket, I am sure there is a similar solution with some sort of clip on the edge of the bucket.

10
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 12, 2015, 08:06:46 PM »
I'm a big fan of an English bitter.

I also like a Session IPA/India Session Ale for summertime. You can add all your hops at whirlpool and get tremendous hop aroma with a moderate amount of bitterness.

Mmm, Pilsner is a good one too.

Saison is good any time of year, and a Witbier seems to work well in the summertime. So is a Berliner Weiss.

Summer is definitely one of my top four seasons for beer drinking.

11
The Pub / Re: Brew Dogs
« on: May 12, 2015, 06:47:54 PM »
Been enjoying the show as well. Seem like a couple of fun guys to hang out with.

12
All Grain Brewing / Re: Saison attempt
« on: May 09, 2015, 07:50:12 AM »
If I had to guess, I would say your starter fermented out in just a few hours and that is why you might not have a krausen now.

13
You need to let the puree referment. It is literally pureed raspberries. Put it in your fermenter and let it go for at least a couple of weeks. Chill the fermenter, transfer the beer without taking a bunch of the puree at the bottom and bottle or keg.

14
General Homebrew Discussion / Re: Raspberries in a "sour"?
« on: May 05, 2015, 06:31:16 PM »
A can of the Oregon Fruit Raspberry puree is easy to use and a pretty good amount for a light colored beer. You could also add a touch of lactic acid to increase the tartness.

15
Yeast and Fermentation / Re: Chronically unable to acheive targeted FG
« on: April 30, 2015, 11:44:58 AM »
You could just raise your expected final gravity a few points. You'll be consistent at least.

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