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Messages - Wesbrau

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Get ready for a little shameless bragging here, but there's a nice recipe my buddies and I used that appears in the Zymurgy issue with the 2015 NHC winners.   We brewed that beer in 2013 and make one every year in March.  This year's brew added oats (about 10%, replacing base malt to keep gravity the same) and switched to WLP 028.  It's still young now at about 8 months, but already very drinkable.  I think I prefer it to 001 in this style.  Just mash low, as you likely won't get as much attenuation with 028. 

General Homebrew Discussion / Re: NHC Scores
« on: June 28, 2014, 07:34:58 PM »
42.7 in the final round for the third place stout.  Was obviously up against some really solid competition. 

Yeast and Fermentation / Re: YeastCalc's Website is Down?!!
« on: January 30, 2014, 02:10:58 AM »
Here's another site that has multiple starter steps.

If it's not an infection, but merely precursor oxidizing to diacetyl, next time you could let the ferment temp rise before you hit terminal gravity. That will keep the yeast working faster and longer.  61F is pretty cold.  You could also try the forced diacetyl test described in the White and Zainasheff Yeast book.  That will let you know if you have too much precursor before bottling.  If so, you wait longer to let the yeast finish up. 

A slightly smoked porter and an India session ale on deck. 

Homebrew Competitions / CA State Homebrew Comp (NCHF) 2013
« on: November 04, 2013, 01:30:15 AM »
Anyone have or know where to find the results for this comp?   Thanks

General Homebrew Discussion / Re: Who has the dank, yo!
« on: September 13, 2013, 01:13:49 AM »
Columbus and Apollo. Dank and onion.

All Grain Brewing / Re: how do you add your salts?
« on: August 19, 2013, 06:11:50 PM »
We add all of our salts to the mash.  No trouble dissolving them that way and easier than weighing out separate salts for the sparge water.

Oktoberfest and an IPA with Herkules, Columbus, Simcoe, Centennial, Amarillo, Cascade, and Chinook. 

My brew buddy also cranked out a hefeweizen tonight over at his place. 

Ingredients / Re: Single hopped beer tasting notes - 2013 edition
« on: August 11, 2013, 08:47:01 AM »
Great thread.  Thanks for posting. 

Ingredients / Re: Single hopped beer tasting notes - 2013 edition
« on: August 10, 2013, 04:36:05 PM »
We brewed an Apollo single hop beer and though the aroma is nice and has some citrusy notes, the flavor is nothing but onion and sulfur.  Where did you source your Apollo?

EDIT: I see you got them from YVH.  May have to give Apollo another try from a different supplier. 

Beer Travel / Re: Brewery tours in Portland and Bend, Oregon?
« on: August 08, 2013, 04:58:48 AM »
Let me echo Ft George of Astoria is part of your plan.  In Bend, 10 Barrel Brewing is definitely the place to be.

Beer Recipes / Re: Red IPA
« on: May 16, 2013, 02:45:05 AM »
If it's the "red" malt character you're after, I think ditching the chocolate is wise, but I would increase the 60-80 L crystal over the 120L.  To me, the 60-80 are the "red" grains that matter. 

Equipment and Software / Re: Starsan temp.
« on: May 07, 2013, 03:51:49 AM »
At killing organisms, probably.  But then it may no longer be a no rinse sanitizer   

All Grain Brewing / Re: rookie who needs help with floaters!
« on: March 27, 2013, 01:27:40 AM »
Yep, that sounds like yeast. 

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