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Messages - jweiss206

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1
General Homebrew Discussion / Re: spring beer styles?
« on: February 27, 2015, 10:17:37 AM »
We're pretty spoiled in the Seattle area. It's already routinely in the upper 50's-mid 60's (bad for outdoor lagering though). I'm starting my spring season this weekend (a 1.068 IPA with El Dorado, Galaxy, Citra and HBC 342). I like brewing the cirtusy IPA's and the maltier of the lower ABV beers like Mild's, Scottish Schillings and Alts in the Spring. Late spring becomes Kolsch and Cream Ale time. I also try to mix in one or two of the Christmas time beers as well.

2
All Grain Brewing / Re: Partigyling with One Boil Kettle.....?
« on: February 17, 2015, 05:57:26 PM »
How are you heating sparge water? Can you batch sparge?


Yep, I batch can batch sparge. I'm going to heat up the water using a combination of two 12 quart pots. I've done some further research and it sounds like I'll be fine with a long mash. I'll make sure the cooler is insulated with blankets and raise the temp an extra few degree's assuming it'll drop a couple over that long a mash. Excited to see how this comes out.

Well I'll be damned. It worked. Brewed a 4 gallon batch of Old Ale at 1.091 and a 5 gallon Mild that came in at 1.034. The only addition to the Mild mash was 6 ounces of Chocolate Malt and 6 ounces of Victory. Gonna have to try this again. Assuming both come out respectively in the flavor department, that's 9 gallons of beer for less than $50. Long brew day for sure.

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All Grain Brewing / Re: Partigyling with One Boil Kettle.....?
« on: February 10, 2015, 03:50:09 PM »
How are you heating sparge water? Can you batch sparge?


Yep, I batch can batch sparge. I'm going to heat up the water using a combination of two 12 quart pots. I've done some further research and it sounds like I'll be fine with a long mash. I'll make sure the cooler is insulated with blankets and raise the temp an extra few degree's assuming it'll drop a couple over that long a mash. Excited to see how this comes out.

4
All Grain Brewing / Partigyling with One Boil Kettle.....?
« on: February 10, 2015, 11:00:11 AM »
I'm brewing a four gallon Old Ale this weekend (estimated OG 1.084) and am going to attempt a Mild out of the second running's. I only have one boil kettle however. I was curious if you can "store" the second running's in a sealed bottling bucket once the 2nd mash is complete then transferring it to the boil kettle once the Old Ale is finished (90 minutes + chill time). If not then I'm looking at a 2 hour+ mash time on the Mild or simply not attempting it until I have access to a second kettle.

Thanks guys

5
The Pub / Re: Postdoc Brewing
« on: January 28, 2015, 11:08:22 PM »
A friend and I visited Postdoc last weekend and came away really impressed. I've been to every local brewery within 2 or 3 weeks of their opening and Postdoc represented themselves very well. It stood out with the best of them. The majority of these new breweries I haven't bothered to go back to, but will definitely revisit Postdoc. Be sure to talk to their beertender. He's a homebrewer who brews, to put it quite frankly, some crazy ass s***.

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The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 23, 2015, 02:04:09 PM »
I believe they're going to need to rethink the slogan on their Loser Pale Ale.....

http://beerpulse.com/2011/03/elysian-brewing-sub-pop-records-team-up-on-loser-pale-ale-again/

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The Pub / Re: Honolulu
« on: January 22, 2015, 04:49:23 PM »
There's a surprising lack of breweries on Oahu. There's a Gordon Biersch in Honolulu proper, not terribly exciting I know. The best I've been to is the Kona Brewpub in the Koko Marina very near Hanauma Bay. They have many draft only selections in addition to the usual Longboard Lager, Castaway IPA, Pipeline Porter etc. I haven't found a good beer bar on the Island yet, but many places like Dukes, or Roy's etc. often have Maui Brewing or Hawai'i Nui beers on tap that are harder to find on the mainland. Enjoy your trip.

http://konabrewingco.com/blog/pubs/koko-marina-pub/

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If you like S-04, then that would remain a perfectly good choice. I would suggest using Brett C for your brett strain. Brett C will produce a pie cherryness with a little bit of funk. Should go well with S-04, and it right at home for  traditional English styles.

Thanks for the suggestion. I was thinking of Brett B, but am now thinking Brett C is the way to go.

9
I'm going to brew an Old Ale this month for my 40th b-day next year (along the line's of Jamil's recipe) and I want to add Brett along with Oak into the secondary. For these bigger English style ales I typically use Safale S-04. Would this remain a good choice for the primary? I've never fermented with Brett and am not sure of this specific combination flavor profile. Curious on people's thoughts on this or other yeast suggestions for the primary.

Thanks

10
Ingredients / Re: Avangard Pilsen Malt Acidity
« on: January 06, 2015, 10:36:16 AM »
I haven't checked the PH the two times I've used it as the base malt in my cream ale, but the best efficiency I've ever achieved was when using the Avangaard Pilsen. No idea if it's related.

11
Kegging and Bottling / Re: Commercial Bottle w/o Cap Came Out Super Sour
« on: December 04, 2014, 12:37:23 PM »
Perhaps the cap blew off in a warehouse somewhere, but the case it was in had no cap nor signs of any spillage and the beer was filled near to the top. Odd. I'm in Seattle and it came from Victory in Philly, so it definitely made a trek to get here. I didn't die overnight, it was just a tiny sip afterall, so I'll go with the malt vinegar explanation.

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Kegging and Bottling / Commercial Bottle w/o Cap Came Out Super Sour
« on: December 03, 2014, 03:05:50 PM »
I've never come across this before and am curious what the infection may have been. I was just in one of my regular beer stores and they were opening fresh deliveries. One of the boxes had a six pack of a well known pilsner, but one of the bottles was missing a cap. It obviously was missed on the bottling line as it didn't explode off in transit either. I of course asked, "I wonder if it's still good?" She didn't want to, so she let me try it. It was the sourest beer I've ever tasted, like no good kinda sour, and I LOVE sour beers. It had obviously contracted an infection. I'm not sure which one however. I know the processes that cause a beer to sour, but I've never heard of it happening in a beer that had already finished (we tested another beer in that pack and it was fine). Just curious. Thoughts?

13
Beer Recipes / Re: Please Critique my IPA Recipe
« on: September 26, 2014, 01:09:38 PM »
I'm working on creating a Belgian IPA partial mash recipe that would be approachable for a "non-typical ipa drinker".  How does this look?



Malt:
2lb 2 Row Pale
1lb Munich
.5 lb Crystal 60L
.5 Candi Sugar
6lb Light DME

Boil:
.75 oz nugget @ 60 minutes
.75 oz Mosiac , .75 oz citra @ 10 minutes
.75 oz Mosaic . 75 oz citra @ 0 minutes
1oz Citra (dry hop) for 4 days

Yeast:
Wlp550

Looks good. I personally try to avoid leftover hops, so the only thing I would do differently is dryhop with .5 oz of the Mosaic and .5 oz of the citra and possibly the .25 oz leftover nugget as well. This is assuming you have new 1 oz bag's of the hops of course.

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All Grain Brewing / Re: Aging a huge Russian Imperial Stout?
« on: September 15, 2014, 03:10:32 PM »
What was your grain bill?
A beer that big I wouldn't even contemplate trying one for a year or so.
I've brewed a couple of RIS's and I bulk aged them in a corny keg for 6 months before reseeding with yeast and bottling.
Even after a year I still think they are bit young.....certainly better to my taste after longer maturation.

Like I said, it was only for one gallon

 Maris Otter Pale 3.0 lb   
 Roasted Barley  4.0 oz   
 Special B          3.0 oz   
 Victory          3.0 oz   
 Chocolate          3.0 oz   
 Carastan 30L    3.0 oz   
 Carafa II          2.0 oz   

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All Grain Brewing / Re: Aging a huge Russian Imperial Stout?
« on: September 13, 2014, 06:41:10 PM »
Thanks for the suggestions guys. Looks like it ultimately comes down to personal taste. This is far and away the biggest beer I've ever brewed. I did an old ale once, but it came in the 8.5% range.

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