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Messages - dannyjed

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1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 16, 2019, 12:41:52 AM »
Just finished my ‘PawPaw’s Beantown Lager’ brewday.

All Mecca Grade malts:

84% Lamonta
8% Opal
8% Metolius

35 IBU Tettnang (pellets) and Tradition (whole leaf)

2nd gen Imperial Harvest yeast SnS starter.




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Nice looking clear wort. I’m going to try to get an IPA in this weekend.


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2
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 23, 2019, 08:44:13 PM »
Just wrapped up an APA using Pale from West Branch Malts -- locally grown and malted -- for my base.
I’ve wanted to try their malt and take a tour of their facility. Let us know what you think of it.


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I used it just once (before today that is) and was really pleased, nice full flavor and good performance, and I've heard only good reviews from others.  LHBS says it's flying out the door.  At first impression it seems a notch above the nationals, and cheaper for me.  Just bought a 50 lb sack for $49.99!  (To wean myself off the ~$90 Crisp Chevallier... ;D )
Good to hear. I was reluctant to order a bag because the shipping was about the same as the price of a bag. I think I might have to make a road trip and visit some breweries and grab a bag of malt.


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3
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 23, 2019, 08:23:28 PM »
Just wrapped up an APA using Pale from West Branch Malts -- locally grown and malted -- for my base.
I’ve wanted to try their malt and take a tour of their facility. Let us know what you think of it.


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4
All Grain Brewing / Re: Helles bock versus pale dopelbock
« on: February 14, 2019, 03:32:07 AM »
The way that you describe it, it sounds like a Helles Bock/Maibock. It might help to find a few commercial examples, but my worry would be how fresh they are. Try reading the descriptions while drinking some and make your best judgment. Chances are that you might know more than the judges.


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5
General Homebrew Discussion / Re: Brew Files Episode 55 - Tripel Your Gold
« on: February 08, 2019, 10:18:36 PM »
I made a Tripel a little while ago for my 300th batch (thanks for the suggestion Denny). I bottle conditioned it along with an American Barleywine. Wow, I forgot how much I hate bottling and I don’t think I want to do that again for another year. Anyway, I’m about ready to taste my first one tonight 87% Barke Pils 13%, cane sugar, Hersbruker hops 35 IBU, WY 3787. Thanks for interesting episode.


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6
Kegging and Bottling / Re: Aroma & Bitternes Lost for IPA in tap
« on: January 20, 2019, 02:25:07 PM »
We need more information. Did you dry hop and if so when and how? Aroma is the first thing to fade. I dry hop in the keg and the aroma can change quite a bit in the first week, but it doesn't fade away completely.

7
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 13, 2019, 09:14:52 PM »
My Spider-Sense is telling me the Helles keg is running low.  Heading down to the basement to mash in another batch. 

Weyermann Pils 84%
Weyermann Vienna 9%
Weyermann Carahell 5%
Weyermann Acidulated 2%

FWH Spalt and Tettnang to 19 IBU

Augustiner yeast

Water
Ca: 30
Mg: 3
Na: 10
SO4: 40
Cl: 40
She’s a beauty!


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8
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 13, 2019, 02:26:26 AM »
I got around to brewing my 300th batch today. A Belgian Triple with an OG of 1.082.


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Congrats on the milestone brew.

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Thanks. In the same vein of what you brewed recently, I’m revisiting a style that I brewed more often when I first started brewing 12 years ago. I have really gotten away from brewing Belgian beers and I’m not sure why. Maybe I got burned out on them, but I’m ready to start brewing more of them again. Come to think of it the only Best of Show that I won in a competition was a  Belgian Dark Strong.


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9
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 12, 2019, 08:24:02 PM »
I got around to brewing my 300th batch today. A Belgian Triple with an OG of 1.082.


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10
Yeast and Fermentation / Re: OYL-218 All The Bretts question
« on: January 03, 2019, 07:11:39 PM »
Brett generally does not create acidity. If you get acidity from brett then it is primarily acetic acid from excessive oxygen exposure. Your goal with brett generally should not be to create acidity.

If you're looking to introduce a small amount of acidity an easy way to do that is to add brett to your beer and give it months to mature. When you are happy with the brett character, brew a small kettle sour version of the same beer and blend the kettle sour into the brett beer. Then package.
This is a great idea. Then you can adjust the ratio of the two beers to get the sourness level that you want.

11
General Homebrew Discussion / Re: What to brew for my 300th batch?
« on: December 29, 2018, 01:20:42 AM »
I’m liking the idea of a Tripel. Something that I can bottle condition and enjoy for a while. So, here goes a quick recipe
13 lbs of Pilsner
1 lb of Simplicity Candisyrup
1 lb of cane sugar
30 IBU Noble hops (I have some Hersbruker)
WY 3787
Not sure if the Candisyrup will add any flavor contribution.


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Nope, it won't.  I'd go all sugar myself.
Thanks for the input. That will save me some money.


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Raw cane sugar -- not Demerara or Turbinado, but the stuff that's just not quite as white as table sugar, like Florida Crystals  --  adds virtually no color, but does add quite a nice flavor, unlike fully refined white sugar.

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Florida Crystals has an invert syrup now using thier raw cane sugar as its base. Good stuff.

The key difference between a light syrup and hard sugars will be how the yeast metabolize it. Invert syrup means less work for the yeast. Does it make a difference? I don’t know exactly, although I tend towards the Florida Crystals syrup in a Tripel.
Do you add any other malt besides Pils in yours?


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12
General Homebrew Discussion / Re: What to brew for my 300th batch?
« on: December 28, 2018, 09:58:34 PM »
I’m liking the idea of a Tripel. Something that I can bottle condition and enjoy for a while. So, here goes a quick recipe
13 lbs of Pilsner
1 lb of Simplicity Candisyrup
1 lb of cane sugar
30 IBU Noble hops (I have some Hersbruker)
WY 3787
Not sure if the Candisyrup will add any flavor contribution.


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Nope, it won't.  I'd go all sugar myself.
Thanks for the input. That will save me some money.


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13
General Homebrew Discussion / Re: Help with hop schedule.
« on: December 28, 2018, 09:35:36 PM »
I would use what you have.


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14
General Homebrew Discussion / Re: Help with hop schedule.
« on: December 28, 2018, 09:33:54 PM »
Something that I did recently and liked was mix up all of your hops together. Then, use 2-3 oz for bittering (60 min),2-3 oz at 15, 3-4 oz at flameout/whirlpool, and 3-4 oz for dry hopping.


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I often use a blend for the whole recipe too.  But rather than just toss them together and then portion them out (what it sounds like you're suggesting)  I weigh them out in proportion for each addition and then blend.  Then you know each addition is really the same blend instead of hop potluck.

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I like that name “hop potluck”. I might have to use that. This is what I was suggesting. I made a DIPA a few months ago like this and it turned out very nice.


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15
General Homebrew Discussion / Re: What to brew for my 300th batch?
« on: December 28, 2018, 09:16:26 PM »
I’m liking the idea of a Tripel. Something that I can bottle condition and enjoy for a while. So, here goes a quick recipe
13 lbs of Pilsner
1 lb of Simplicity Candisyrup
1 lb of cane sugar
30 IBU Noble hops (I have some Hersbruker)
WY 3787
Not sure if the Candisyrup will add any flavor contribution.


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