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 - Multifaceted

Pages: [1] 2 3
1
Equipment and Software / Re: Brewing Apps?
« on: January 30, 2015, 10:25:19 AM »
I use the BeerSmith app on my phone. Set up an account with BeerSmithrecipes.com and you get cloud storage at no charge with room for up to 10 recipes. The app is a little clunky for building recipes, but for modifying them on the fly, referencing, and the integrated tools - it still comes in really handy on brew day. Also, the cloud storage is useful for shopping at LHBS or for altering a recipe for what's/what's not in stock.

2
Equipment and Software / Re: Grain Mill Break-In
« on: January 30, 2015, 10:20:52 AM »
I didn't even think about break-in remove any machine oils...

Oh well, what's done is done. It's certainly broken in now!

3
The Pub / Re: Jim Koch has a problem....
« on: January 05, 2015, 07:28:54 PM »
Wow, they are actually going to release a DIPA... I may have to try that. Their Rebel IPA is not too shabby, more balanced and less up front harsh bitterness you get from some other craft IPAs...

Oh, and their Chocolate Bock is a solid beer.

4
General Homebrew Discussion / Re: Malt shortage ahead?
« on: January 05, 2015, 01:42:16 PM »
Glad I made the jump on a few sacks when I did. May go ahead and get something more if it begins to show signs...

5
Extract/Partial Mash Brewing / Re: Do you strain your wort?
« on: December 27, 2014, 10:59:32 AM »
I used to, but stopped as it's much easier and I haven't experienced any negative effects since doing it. I toss all of the hops in loose, chill, stir, let settle then open the valve and right into the carboy. Usually the most trub comes from the very last bit of volume, but if there's a lot mixed in with the remaining wort, it goes right into the carboy with the rest. The only real issue is with my IPAs and that I lose an additional 0.5-.0.75 gallons of final volume due to all of the hop matter, but that's negligible overall. I'll probably just to 6 gallon batches of IPA/DIPA for 5 gallons of final volume.

6
Ingredients / Re: What is the most hops you have ever used in a batch?
« on: December 23, 2014, 07:47:03 PM »
I typically use about 11oz in my house IPA (5.5 gallons), but the most ever for a 5.5 gallon batch was 14oz. I'd probably go more, but it tends to get expensive and I make a lot of IPA and APA... so I've got to balance my tastes with my wallet.

7
Commercial Beer Reviews / Re: Alchemist Heady Topper
« on: December 23, 2014, 05:13:07 PM »
I've been entertaining the idea of a trip to VT under the guise of a ski/snowboarding trip with my wife... and while that will be done, my ulterior motive is to seek and and procure a case of Heady. Now, I've never had it, but as someone who is a veritable hop-head, and based off of the accounts of other's whose palates I respect and value — all they've had to say about it was nothing short of superb.

I recently received some Vermont Ale yeast from The Yeast Bay, which is alluded to be isolated from The Alchemist Heady. Very excited to work with it!

8
Wood/Casks / Re: Cleaning and Care of a Barrel
« on: December 12, 2014, 04:27:09 PM »
I may stop by to visit tomorrow, with a couple more fifths of Four Roses.

You know where to find us, should start about ~8ish

1.5 fifths ought to do the trick ;)

9
Wood/Casks / Re: Cleaning and Care of a Barrel
« on: December 12, 2014, 08:01:27 AM »
On the advice of our local micro from whom we bought two full-sized barrels, we prepared our barrels in between fills (sat empty for 3-4 weeks) by:

  • rinsing with hot water several times;
  • re-charging with fresh whiskey, slosh it around, rotate from time to time.  We used 1.5 fifths of Four Roses, the same bourbon that was originally in the barrels;
  • flush with CO2, and fit with a solid bung.

Prior to re-filling, we dumped the bourbon.  Of 1.5 fifths of bourbon we put into the barrel, barely a pint came out when we dumped it.  Don't know how much might have evaporated versus getting sucked back into the wood.  We did nothing else to keep the barrels wet, inside or out.  Upon refilling, there were no leaks.

Speaking of this, we should probably do that again soon...

10
Yeast and Fermentation / Re: Belle Saison vs liquid saison yeasts
« on: December 11, 2014, 11:59:09 AM »
One pack of Belle Saison should be plenty for 5 gallons.

I've never really heard any bad reviews for Belle Saison.  Everyone I've talked to seems to love it.  Personally I don't think I'll ever use anything else.  Yes, it's really THAT good.

That's what I've always done when using Nottingham, it's same cell count. I've always followed the proofing procedure on the back, but looking online from their website, there is some multi-step process of rehydration.

11
Beer Recipes / Re: Deschutes Beer Clone Recipes Revealed
« on: December 11, 2014, 10:30:13 AM »
I'm a fan of anything Deschutes, including Mirror Pond, but their prices went up recently, so brewing it starts making more sense.  ;)

There's two episodes that cover brewing Mirror Pond from The Jamil Show.  I haven't listened to them personally, but probably some good tips there. 

1. http://thebrewingnetwork.com/shows/559
2. http://thebrewingnetwork.com/shows/627

Sweet !

I had no idea, I'll check those out. I love the BN

12
Yeast and Fermentation / Re: Belle Saison vs liquid saison yeasts
« on: December 11, 2014, 10:26:58 AM »
I'll let you know in a week or two. I am brewing a Saison this weekend and will use Belle Saison for the first time. I had ordered WLP4007 from The Yeast Bay, but their shipping is delayed to traveling or something. No worries, will see how it works.

I've got mixed feedback about pitching rates. I plan to rehydrate one sachet for an OG of 1.054 (5gal), but according to their (Lallemand) recommended pitching rates, I'd need upwards of 20 g (two packets worth).

For that price I'd rather make a liquid starter.

13
Beer Recipes / Re: Deschutes Beer Clone Recipes Revealed
« on: December 11, 2014, 10:20:12 AM »
They are more ingredients lists than actual recipes; no grist percentages, mash temp, or hop schedule, no ferm temp/schedule...

I did however try to clone Mirror Pond, but it didn't quite make the cut. While it's not bad, it certainly isn't Mirror Pond. I jokingly call it a Scotch American Ale. I used a touch more crystal malt than I should have (or typically care for) coupled with the 90 minute boil - it came out with a ... wee bit of kettle caramelization.

14
General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 10, 2014, 01:19:21 PM »
Wholly shi... what's the average IBU figure on your IPAs?

All the boil hops go in at flameout with a long hop stand. I had it measured and it was 98 IBU's. It generally tastes a lot smoother than that, closer to 60IBU - at least it did back when i was still using a mix of whole and pellet hops.

Good call on the measurement, who did it, a local brewery with lab? I've been confused with the BeerSmith calculations for hopstand vs flameout.

Interesting, sounds like something I'd love to have a pint of! I'd probably up the hop bill on my IPAs, but for me it comes down to dollars and sense. I try to find a balance between my wallet and palate.

I too use pellet hops, I always have.

15
General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 10, 2014, 12:37:29 PM »
Love this thread.  Any experiments done with increased pellet hops like an IPA?
That's something I'm quite interested in myself. I use a truckload of hops in my IPA's, and I've had several lately that end up with a lot of harsh "raw hop" flavor that I'm assuming is from all the fine hop debris that doesn't clear. I've assumed that this is coming from the dry hops rather than the trub, but it would be nice to see a test.

I've done several batches without filtering out the trub or break material & hops, two of them were IPAs with 10.5oz of hops for 5.5 gal (7.5 in the boil, flameout & hopstand; 3 oz dry hop). Flavor comes through rather nice, perceivably better than when I used a large hop bag to contain them, however; this could also be due to the added contact area from not being contained.

My dumbest guess might assume that once the wort is cooled to pitching/ferm temps, then there isn't any bitterness being imparted. Though, a lot of the trub gets stirred up during fermentation. I guess my next batch of IPA I could split the batch between 3 gallon carboys, pitch, and ferment side by side at the same temperature and compare.... but then I'd have to tie up two kegs vs. one for a single batch.
I've never used a bag or spider to hold my hops in the boil. Recently I switched to using pellet hops exclusively to minimize wort/beer loss in my IPA's, and that's when I started getting this rough bitterness. I'm just wondering if it's coming from the boil, the dry hops, or both, so I can adjust my practice. I don't think the bitterness is coming from extra extraction, but from fine hop material being stuck in suspension. It's similar to licking a hop pellet, rather than the refined bitterness of a finished beer.

FWIW, I use a lot more hops in my IPA - a little over a pound (12oz in boil, 5oz dry hops) for a 3-gallon batch. I fully realize that I may be the only person dealing with my particular problem...

Wholly shi... what's the average IBU figure on your IPAs?

Not knocking it at all, I'm a hop head myself. Just curious is all.

Sounds like an experiment is in order. I just wish I had some of those 3 gallon cornys. Every time I've bottle conditioned my IPAs the hop aroma and some of the flavor has faded by the time they're carbonated.

Pages: [1] 2 3