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Messages - jweiss206

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1

My guess is no. But I am not your beer. Good luck and let us know how it works out. Cheers!  8)

I ended up repitching a packet of rehydrated Nottingham into each fermenter. After a few days the gravity hadn't changed. I chose to just transfer the beer to the rye barrel as is and hope for the best, worst case being I throw in some Brett C and let it sit for a year. I just pulled a sample after five weeks to get an update on the gravity. I'm assuming due to the rousing of the yeast during the transfer, the gravity is now at 1.020 at 53 degrees  ;D. Just needed a lot more time I guess. The whiskey flavor is also already quite noticeable. I'm surprised how much in fact as this is the third beer to go through it, the other two having aged in it already for a total of 14 months.

Thanks for all the advice guys. All's well that ends well.


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All Grain Brewing / Re: Craft vs. Commercial Malts
« on: March 14, 2017, 02:59:37 PM »
Not sure if a Great Western Malt counts as 'craft' or not, but my favorite cream ale of the 12-15 I've made used Full Pint as the base malt.

3
Yeast and Fermentation / Re: NE IPA Yeast options?
« on: March 10, 2017, 11:42:28 AM »


If you have access to Imperial, the Barbarian yeast is from Heady Topper.  It's the same as the Conan mentioned above.  The Dry Hop would probably work as well. 

I'm using Barbarian in my CDA to get the citrusy aspects of it.  Cloudiness doesn't matter in a black IPA.
[/quote]

A hearty second for the Imperial Yeast - Barbarian. I've only had a few NE styles being out here in Seattle, but mine tasted in the ballpark using this yeast.

4
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 09, 2017, 04:14:05 PM »
I also have two entered. Luckily enough I was given the Seattle region, no mail necessary! I'm likely submitting both in the wood-aged category. A Belgium Quad and a Scottish Strong that have each gone through a Woodinville Rye Whiskey Barrel though I also have a Cream Ale that will likely be ready by showtime.

Good luck all.

Nevermind, just read the rules. Only one entry per category. The Quad was a bit undercarbed anyhow.

5
That seems like a quite a bit of unfermentable grains in that recipe for a 6 gallon batch.

Yep.  The following is nearly 50% unfermentable (at least by Windsor if not other yeasts):

3.0 lb    Dry Malt Extract - Dark

Yep, I forgot that extract isn't as fermentable as base grain (I rarely use it these days). I considered it and the Maris to combine for 63% of the bill which sounded reasonable enough at the time. I also based the bill on an 8 gallon batch even though I only brewed 6. I guess I'll toss in some Nottingham and see how it goes otherwise it'll get a healthy dose of Brett C. This will be my third batch through the barrel, so I planned on converting it to a wild barrel after this anyways. Thanks for sharing all of the opinions.

My system pretty much maxes out at six gallons, so having to account for the barrel needing eight has been an interesting recipe building experience. For the previous two batches I just brewed two four and 1/2 gallon batches back to back using the same recipe. Guess I should have done that for the third. Pesky shortcuts.

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Here's my grain bill. It's a 6 gallon batch split into 2 with 1 gallon of top off water added to each. OG before split was 1.100 and after top off was 1.072. Oxygenated both after top off. I use a properly calibrated hydrometer. I mashed for 80 minutes at 152. I have ph strips but didn't use them in this case. Never had a problem before. (incidentally I've never had a stuck sparge either) - Thanks again for all advice.

11.5 lb    Maris Otter Pale (UK)   
3.0 lb    Dry Malt Extract - Dark   
2.0 lb    Brown Malt (UK)   
2.0 lb    Munich (DE)   
1.5 lb    Chocolate (UK)   
1.0 lb    Coffee Malt (UK)   
1.0 lb    Pale Chocolate (UK)   
1.0 lb    Caramel/Crystal 60L (US)

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Yeast and Fermentation / 1st stuck fermentation in 5 years (Windsor yeast)
« on: February 08, 2017, 01:31:48 PM »
I have an 8 gallon batch of 1.072 porter split into 2 four gallon batches for primary fermentation that I brewed on 1/21. I pitched one entire rehydrated pack of Danstar Windsor dry yeast into each fermenter at 68 degrees. Curiously both batches have been stuck at 1.040 for over 10 days. I've attempted to rouse both the yeast and temperature to no avail. I've read that this yeast is a poor attenuator, but not this poor. Oh what to do? This is intended to be transferred into a hungry whiskey barrel that I'm also having to nurture to ensure that it doesn't dry out as it's been empty for going on eight weeks. Should I make a small starter and repitch? Worst case I could toss in some Brett C but I don't really want to leave this in the barrel for the requisite 12 months. Thanks for any advice. First time I've ever encountered this.

Jason

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All Grain Brewing / Re: Will crushed grain last 3 weeks?
« on: November 16, 2016, 03:57:01 PM »
Sold! Thanks for the prompt response Denny.

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All Grain Brewing / Will crushed grain last 3 weeks?
« on: November 16, 2016, 03:36:37 PM »
Hey all,

Three weeks ago to the day I bought my ingredients for a Saturday brew. Due to circumstances brew time has vanished since then. I think I'm going to go for it tonight assuming my grain is viable. It's been in a stapled shut brown paper bag in a bedroom all this time. Nice, dry environment. Any reason I'm not thinking of where the grain would no longer be worth using? Off flavors, poor efficiency etc?

Thanks,

Jason

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Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 11:21:24 PM »
Dubbel


Along the same lines but bigger - Quad. I've had a couple barrel age quads, one very good, the other excellent.

I concur. I say the first batch in the barrel was an English Barley Wine out of convenience, but it was actually more of a Barley Wine and Quad blend. It called for a Barley Wine malt bill and hop schedule but additionally included one pound of Belgian Candy Syrup Dark D -180 and another pound of turbinado sugar. Once it's carbed up it's going to be a sweet hoppy beast.

11
Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 11:09:37 PM »
Old Ale or Barleywine?  Tannins would help counteract the sweetness in those styles.

That is a pretty excellent idea. I've brewed a few Old Ale's before as that may be my favorite style. They've been of the large abv variety however. I've been wanting to brew something more along the lines of Theakston's Old Peculiar for awhile now which clocks in around 5.6% abv. That seems more the type of beer that would benefit from a mild oaking. That might be the winner.

12
Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 09:33:15 AM »
Imperial stout?  I think you may still extract oak flavor from the barrel so I would not do a sour yet.  How big is your barrel and how long were the first two batches agen in the barrel?

I figured it was too early for a sour as well. I imagine it'd still be a bit too oaky. The first batch was in for five weeks and the second batch has been in for almost eight months. It's an eight gallon barrel. Thought about an Imperial Stout as well, but wasn't sure if the oak would come through a beer that big on a barrel twice used.

I'm hoping some others out there have some experience either positive or negative on their third beers through the ole' whiskey barrel. Eight gallons is a lot of beer and I don't want to blow it.

Thanks for the suggestion.

13
Wood/Casks / Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 20, 2016, 02:28:20 PM »
Hey Folks,

I'm about ready to empty my Rye Woodinville Whiskey Barrel after it's second use and am looking for suggestions on the type of beer that may benefit from aging on it's third fill. The first was an English Barley Wine and the second a Smoked Rye Scotch. A friend recommend a Porter as a possibility, but has never tried it himself. I figured some of you have gone through the same process. I think it'll be a little to early to convert it to a wild barrel which I plan on doing after this batch.

Thanks,

Jason

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Beer Travel / Re: Yondering
« on: August 04, 2016, 09:28:28 AM »

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The Pub / Re: The best thing since...
« on: July 15, 2016, 04:04:03 PM »
I love the can revolution. Seven or Eight years ago the only craft I could get for multi day hikes were Oskar Blues Dales Pale or Old Chub. Now my local beer shop probably has 150-200 different can options including at least 10 gose's, berliners and flanders :). I'd say 1/4 - 1/3 of Seattle area breweries have at least one offering in cans.

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