Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - brewcrew7

Pages: [1]
1
All Grain Brewing / Re: All flameout hops+whrilpool
« on: April 03, 2014, 10:41:46 AM »
Okay so it is mainly a flavor boost. It may be yeast metabolism that I'm confusing this change of character with.

2
All Grain Brewing / Re: All flameout hops+whrilpool
« on: April 03, 2014, 09:15:30 AM »
I think I'm going to try Jeff's cream ale technique, ala Pelican's Kiwana. Would any of you care to comment on how particular hops differ when used in late-boil versus flameout/whirlpool additions? I would have to think a difference exists beyond just "smoothness". Maybe something is more floral than citrusy depending on when you add it. Same applies to dryhopping I guess, right?

3
General Homebrew Discussion / Re: Dissent with Style
« on: March 21, 2014, 07:23:45 PM »
I was disappointed in Sierra Nevada's new 4-way IPA variety pack. I swear I've had Pale Ale that was hoppier, more bitter. Nooner IPA had no hops whatsoever; Centennial and Chinook nowhere to be found. It was bottled on Valentine's Day and I'm in the Midwest. SN is well-regarded but this has got to be a handling/packaging issue.   But SN, like Sam Adams, is getting big to the point where I could be swayed to believe their Torpedos are just as much a gimmick as is the Miller Lite vortex bottles! Surely I'm wrong...I want to be wrong!

4
Thanks for your reply Andrew. I did not want to imply that the study appeared to be just a party among friends. I don't expect a master's thesis either. This winter certainly has provided some difficulty for some of us as far as traveling is concerned so I understand. I guess it goes to show that organizing an event like this is not as easy as it appears.

5
I appreciate the efforts of John Dura et al for their research project considering cask conditioned ales, which among other projects can be found here: http://www.homebrewersassociation.org/community/research-and-education-fund/completed-proposals/

As with all research, more questions are often raised when one finds an answer. Cask-conditioned ale, like all beer, is a living experience: qualities and perceptions are different among tasters as well as during the course of time. Bitterness can fade, oxidation can develop new flavors, and existing flavors can meld harmoniously (or not). Or is more a social experience that sways our opinions of how the beer presents itself to us? I have not been to England nor have I enjoyed a proper pint or three to know for sure if this experience is part of the allure of a "real ale".

The project concluded little difference between the air-vented cask and the one supported by a cask breather after one day of venting and drawing from the first cask. Did perceptions of the beer change after 2 days, 3 days, a week? If so, what qualities changed in the air-vented cask? It would seem the project discredits CAMRA's stance on cask-breathers without putting it through the proper rigors. Can anyone shed light on this with their experiences?



6
Yeast and Fermentation / Re: WLP037 - Yorkshire Square
« on: February 06, 2014, 05:22:36 AM »
I used this yeast several years ago on a nut brown and oatmeal stout. I have no qualms with the yeast itself except that I feel it needs a bit of care to do what you want it to do. If you're adept at handling yeast and fermentations this shouldn't be an issue. The oatmeal stout was made on first pitch and I think the yeast quit early on me resulting in a good number of slow gusher bottles. The beer had a carbonic bite to it that just never seemed to go away and the batch was tough to get through (all 22oz bombers). Shortly after bottling I felt my batch was very close to SS Oatmeal Stout. I'd recommend doing a fast-ferment test or to let it get warmer or rouse the yeast as it nears the end to make sure you reach FG. This may not matter as much if you  are kegging however. The nut brown that followed had a bit of diacetyl in it but I felt it was a nice touch. Took 2nd in category in a local competition. If anything, I recall these were all fermented around 64F.

As far as the open fermentation goes, I did do a side by side once with this yeast in a bitter and the differences were only evident to me when the beer was drunk young during hydrometer tests and within a week or so after bottling After that the conditioning erased any extra character that the open ferment had over the airlocked batch. Even though I "open ferment" most of my batches, I think you get more effect when performed on a much bigger scale.

I have an "Old Peculier" fermenting with 1469 right now and plan to condition half of that on some Xmas pudding ingredients for a while. That yeast has been fun top cropping, I'm sure 037 is great as well.

7
Beer Recipes / Re: Marzen
« on: January 27, 2014, 01:23:20 PM »
I've used 80:20 Vienna to Dark Munich and a Hochkurz style decoction, boiling for 30-40 minutes, for the past 2 years at my Oktoberfest party. Brewed in March and lagered until late September. I think I'll try a single-infusion this year and a 90:10 mix with a shorter maturation period. Or, I'll keep the decoction for tradition sake and go 100% Vienna. I think with the dark munich and possibly the decoction I felt the beer was a bit too malty and I know the lagering helped the beer round out some. I'm trying to keep my O'fest toasty and leave the deeper maltiness for any bocks or dunkels I may make. I've only used a bittering addition with Magnum and left out any flavoring and aroma additions.

8
General Homebrew Discussion / Re: Stouts - grain to glass
« on: December 29, 2013, 01:23:08 PM »
I don't like stouts cold and carbonated. Does yours improve on warming and a bit of degassing or at lower carbonation? I haven't brewed a good stout yet so new techniques are on my bucket list.

9
I agree with dmtaylor and mtnrockhopper on this one. What are your volumes at each step in your process? The crush definitely is/can be the first thing you can correct easily if this concerns you. Not that I have to, but I double crush my grains. It's more about reaching consistent numbers than shooting for a specific number. If I felt all I could get was 60%, with the effort I wanted to give, and I got that every time using a specific method, then I'd be happy and wouldn't worry about chasing 70% or 95% unless my pocketbook or quality was affected.

The way you are calculating efficiency through BrewersFriend suggests you may not be accounting for your final volume, which can be different from what the recipe states. Your volume measurements may swing your efficiency around 5-10% if you aren't careful. Gravity is not the only factor in calculating efficiency.

10
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/28 Edition
« on: September 29, 2012, 01:48:20 PM »
I just finished my first no-sparge, no-chill double batch of "Thomas Jefferson" Ale (Mosher) and "Ben Franklin's Poor Richard's" Ale for a friend who's into the founding fathers. Suffice to say he did NOT want to brew the Obama beers  ;D

11
Beer Recipes / Re: Theakston's Old Peculier
« on: June 21, 2012, 04:41:32 AM »
My side-by-side comparison was done at 5 months, only because that's when I first found Theakson's was available in my area. I felt the beer was pretty tasty a month after brewday, which may be too young for some brewers in general. The beer lost some of its creamier mouthfeel and became drier as it aged, probably in part because of the increased carbonation and the bottle conditioning, which I think detracted from the beer somewhat. I kept the beer at cellar temps 50-60F. I'd say the black patent character dropped out the quickest but I also tend to think that later it adds a different dimension to the beer (dryness, can accentuate the dark fruits, tart/port, etc). The recipe does not have a lot of black malt in it and it is essentially there for color, I believe. YMMV.  I only made enough for 10 bottles and I wasn't able to age it for longer than 5 months. I'm finding that difficult to do with some of the English strains.

12
Beer Recipes / Re: Theakston's Old Peculier
« on: June 18, 2012, 04:15:08 PM »
This is what I tried last December, and last month I did a side-by-side tasting with the real McCoy (bottle, US) which I and an English friend who grew up on the stuff found to be pretty darn close or at the very least within the same ballpark, tastebuds being different as they are ;)

All-grain recipe, 5 gallon batch size
OG 1.058-1.060, IBU ~30, SRM ~21 (deep dark ruby)

75% Optic Pale malt
10% Simpson Crystal 75L
5% Torrified Wheat
2% Black Patent
8% Sugar

Mash @ 150-154F

Fuggles 4%AA 2oz @ 60min
Fuggles 0.5oz @ 15min

Yeast: 1469 West Yorkshire @ 62-65F

This was the first time I used Optic and I loved it. Fat and juicy malt. But any british pale will do. Torrified wheat can be omitted as I don't believe the real recipe uses it. I thought it may have added a nice creaminess but at this level it might just be suggestive.

The sugar I used was homemade invert sugar "No. 4" as described here http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert

I couldn't definitively pick out the dark fruit flavors of this sugar in the beer and my bottles of OP didn't have that "treacly" character I remember from bottles I had more than several years ago. I'm sure one could substitute black treacle here but I have no experience with that. From the link posted, I actually used the dilution method with blackstrap molasses, Brer Rabbit brand.

The Black Patent probably could be swapped with roasted barley, chocolate, etc. I tend to like black patent and don't find it acrid. Any of that black character did mellow out to where my brew and OP were pretty dang close in character. If you're afraid to use it in the mash, feel free to throw it in during the sparge to reduce its flavor. The real recipe probably uses a jet black brewers caramel instead.

I used Willamette instead of Fuggles and didn't suffer from the substitution. OP in the bottle doesn't have much hop character in it except to balance the sweetness. Feel free to dryhop with Fuggles if you'd like.

I went with the Yorkshire strain and felt it was superb in this capacity. I've had mixed success bottle-conditioning with this and other similar English yeasts. Definitely carb on the low end- though I found the OP a bit spritzy in the bottle. If I were to bottle again with this strain, I may consider not priming at all as I suspect it reawakens in the bottle.

Pages: [1]