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Messages - JoelValach

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1
Ingredients / Re: coffee stout
« on: December 13, 2017, 04:01:43 PM »
I am going to go with making a cold brew for 24 hrs and add it right before i bottle. Im going to start with adding a pint of the cold brew and taste it and see if i need more coffee flavor. how many cups of grown coffee and water  should i use?

2
Ingredients / Re: coffee stout
« on: December 09, 2017, 06:03:03 AM »
Thank you for your great responses I think ill try making a cold brew and adding it into the secondary

3
Ingredients / Re: coffee stout
« on: December 08, 2017, 12:49:00 AM »
I am thinking I want to use some locally roasted coffee in this batch. I dont think they make nay cold brew. What about just making a pot of coffee with their beans and sticking it in the fridge for a few hours just so its not hot when i add it to the finished beer?

4
Ingredients / Re: coffee stout
« on: December 07, 2017, 11:56:47 PM »
so dont add any coffee to the mash?

5
Ingredients / coffee stout
« on: December 07, 2017, 04:59:00 PM »
Im going to make a stout and add some coffee to mash and maybe a shot or 2 of coffee at the end of the boil too.

This will be a 5 gal batch

How much coffee would you guys think I would need in the mash?
What kind of hops is typical for a stout and how much? 

6
Ingredients / Re: brewing with chestnuts.
« on: November 21, 2017, 04:33:20 PM »
I was thinking more into the secondary or the boil. Do you guys think I will be able to taste them? I was looking at the price of chestnuts and they are 10$ a bag and i bet its only a LB.

7
Ingredients / Re: brewing with chestnuts.
« on: November 20, 2017, 04:19:51 AM »
How many lbs of chestnuts do you think i need in the mash? And in the boil? will you be able to taste the chestnuts at all?

8
Ingredients / brewing with chestnuts.
« on: November 19, 2017, 04:46:01 PM »
Has anyone tried brewing with chestnuts? I was just brain storming on what to brew for xmas and chestnuts came to mind this time of the year. I am wanting to brew something dark and I dont know how to incorporate chestnuts. What do you guys think of this idea and how to use them so you will be able to taste them? Im thinking maybe a brow ale.

9
Homebrew Weddings / Re: engagment
« on: October 15, 2017, 09:46:31 PM »
Awesome thank you for the help and great ideas! now I need to get to work and start making labels!

10
Homebrew Weddings / engagment
« on: October 14, 2017, 03:06:56 AM »
I am wanting to make a beer label to put on one of my home brews to propose to my girlfriend. What is the best place to make labels? Any suggestions how it should look or other ideas you guys might have? Even ideas on how to propose with the beer?

Thank you for you help!

Cheers

11
Beer Recipes / Re: cream ale
« on: September 20, 2017, 02:34:04 PM »
Thank you for all the great help with this beer! My goal with it is to have a high ABV but a really smooth creamy malty dark drinking beer with just a hint of roasted notes. I went to a brewery and they had a beer called what the hell and i really liked it. It was really dark beer and they said it was their cream ale with extra dextrose and some dark malts but didn't say what. how I came up with the recipe is I have a friend that owns a brewery and he gave me the cream ale recipe and I messed with it to scale it down to 5 gallons and added the caraf lll and changed his hops too. Im up for any suggestions and love getting all your input and thought on this beer! Im just experimenting and messing around this this beer and hopefully it turns out great and how I am tasting it right now in my mind.

12
Beer Recipes / Re: cream ale
« on: September 20, 2017, 03:01:25 AM »
so whats wrong with the 1 lb of biscuit? ya i can't call it a cream ale what would you call this beer?

13
Beer Recipes / Re: cream ale
« on: September 19, 2017, 10:16:17 PM »
Thank you for your responses here is an update repine.

7 lbs 2 row
1.5 lb munich
1 lb biscit
1.5 lb flaked corn
1 lb vienna
1 lb caraf lll
6 oz cara pils
2 lbs dextrose and yes i meant dextrose at 15 mins of the boil

.5 oz cascade at 60
1 oz of willamette at 15
and american ale yeast with a starter

whats your thought on this santoch?

My program i am using shows IBU 16.4 the color is 36 and abs is 8.1.
What temp should i try t ferment at I normal ferment around 64.


14
Beer Recipes / cream ale
« on: September 15, 2017, 06:56:39 PM »
I have a cream ale recipe that I want to get your opinions on and also a extra idea i have that I'm not sure what you would call it or if t would work.
 
for 5 gals
60 min mash
90min boil

4 lbs 2 row
1.5 flaked corn
12 oz munich
8oz cara pils
7 oz vienna
6 oz biscuit
1.5 lb dextrin 15 mins left of the boil

.12 oz of cascade at 60
.12 cascade at 30 mins
.12 nugget at 30
.5 cascade at 0

I also am wondering what it would be called or what it would be like if i added some kind of dark malts to make it black and just a little roasted notes (not sure what to add any suggestions and how much)? and also maybe add like 2 or 3 extra lbs of dextrin to ramp up the ABV...

What are your guys thoughts on this?

Im shooting for a smooth creamy easy drinking beer like a cream ale but making something different by adding something for black color and a hit of roast malty flavor.



15
Kegging and Bottling / counter pressure filling
« on: July 20, 2017, 09:25:19 PM »
First off I am going to enter an IPA i brewed into a competition and I am wondering how much space in the bottle do judges look for?

I am going to keg this beer and try to use a counter pressure bottle filler to bottle with. I have never used a counter pressure filler before and i am wondering if anyone has recomindations on how to use one. When i keg the beer what is the best way and PSI to carb to for using this filler? Normally I just turn the co2 up to 20-30 and let it carb for a few days then turn it down to the serving pressure about 12 psi

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