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Messages - neddles

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1
Beer Recipes / Re: festbier help
« on: August 24, 2017, 04:07:53 PM »
Made my first festbier last night.

1.055

75% Barke Pils
25% Floor Malted Bohemian Dark Malt (6.5L)

2308

2
All Grain Brewing / Re: biab second runnings
« on: July 26, 2017, 01:52:11 PM »
I save my BIAB second runnings for starters.

3
All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 14, 2017, 03:09:45 AM »
Joe, my foam has been great since going with a gentle boil. Love it


Yep, big time. Better beer overall IMO.
Joe, my foam has been great since going with a gentle boil. Love it

How are you guys qualifying what a gentle boil should look like?

4
All Grain Brewing / Re: Keeping Haziness in NE IPA
« on: July 06, 2017, 07:57:43 PM »
Two ways I know of to keep the haze and character.

1. Tanal A. I have not used this but it is known that some of the well known NEIPA breweries are.

2. Set a chill haze either before you dry hop or soon after. This means keeping the beer at a temperature lower than you might typically serve it (32-34F) but if you do it there will remain a strong haze and the NEIPA hop presentation you are after.

IME NEIPA is created by dry hopping a beer with excessive protein in it. My guess is the haze is the combination of hop polyphenols binding to insoluble protein in the beer. There is something about this haze the is holding the hop oils/flavors in suspension and yielding a different (read: fruity and aromatic) hop character. A beer I did where I set a chill haze and dry hopped it with Simcoe, Centennial, Chinook, and Columbus was very fruity, aromatic, and somewhat tropical. Classic NEIPA. Only vaguely reminiscent of the typical presentation of those hop varieties.

5

There is a slew of collective experience as counterpoint to this single experiment though. People across 4 forums that I know having great success, zero process issues and reporting the production of great beer.

Not to mention the competition results starting to come in. There is a member of the GBF who just scored a 44.5 on his first competition entry. Plus at least 4 others there with a pile of medals that I know of.
So on the bright side, regardless of the damage done by bad pseudo science, in the end low oxygen brewing science will more then likely be vindicated in competition. I doubt the deniers will be able to tamp that down.
[/quote]

Pro tip: You can't try to validate the method with a brewing score and criticize pseudo-science in the same paragraph.

6
Yeast and Fermentation / Re: How much to under pitch?
« on: April 12, 2017, 04:50:05 AM »
Basic Brewing Radio did a show where, IIRC, 3068 was pitched at three different rates and compared. One of the underpitched beers was preferred.

7
Ingredients / Re: Malt base for an orange hue
« on: April 07, 2017, 01:21:40 PM »
I think I may try the caravienne, any idea on grist %? I am thinking maybe 1 oz of chocolate for some reddish hues and a small % of caravienne could get me the color and not drastically change the base of this beer. maybe sub out a pound of 2 row for the caravienne? It would look something like this

70% 2 row brewers malt Briess (1.8L)
20% White wheat
10% Caravienne


How close is caravienne to cystal malts? I am finding lately I really don't care for them except for in certain English styles, just too much raisin for me. I am hoping the caravienne stays out of the way?

Caravienne is a crystal malt. ~20L depending on the maltster. Some I have found to impart very little sweetness. Others, Cararuby specifically, is sweeter than most and is too sweet for my tastes at 1/2#/5 gallons.

I'll reiterate my recommendation for 1/2# or ~3-4% of Baird's C55 and tiny amounts of midnight wheat if you want to tweak it darker.

8
Ingredients / Re: Malt base for an orange hue
« on: April 06, 2017, 12:02:33 PM »
I'll get some disagreement on this I'm sure but my vote is for a half pound of British Crystal ~60L/5 gallons. I have had good luck with Baird's. I find it doesn't really add much body and the caramel toffee flavors are neither particularly sweet or strong in their C55 when used at that level. If it's still not orange enough then add small (very small, like ~1/2 oz.) amounts of Midnight Wheat to get you there.

9
Yeast and Fermentation / Re: Belgian Single
« on: April 05, 2017, 06:27:05 PM »
1214 is a great yeast.  Having had a couple of glasses of Chimay Doree at their tavern a few years ago, I can attest it makes a fine single.  :D
I just made the Candi Syrup recipe for Doreé last week. Hoping it turns out as good as it smelled going into the fermenter and during fermentation.

10
Ingredients / Re: Favorite hop mix?
« on: March 30, 2017, 04:16:40 AM »
Fuggles and EKG.

 :P
Your not alone my man. That is a wonderful combination.

11
Ingredients / Re: Favorite hop mix?
« on: March 29, 2017, 05:33:47 PM »
Equinox is just amazing in my opinion and will become a permanent part of my APA/IPA if I can ever settle on one recipe...

yeah - this hop has worked its way up the priority line, I'm using it in a lot of recipes now.

doing a simcoe/ekuanot mix next.

to the OP:

Citra and Galaxy also work really well together.  or alone - for a Red IPA, all Citra or Citra plus a little Willamette is money (Tocabaga Red IPA from Cigar City is predominantly Citra with some Will - I devised an homage that is ridiculously good).

Willamette is vastly under appreciated as part of these big IPA hop blends IMO.


12
General Homebrew Discussion / Re: Can you make good beer in 1 pot
« on: March 23, 2017, 03:59:33 AM »
I have a Pale Mild recipe I have been wanting to do this way. Ferment in the pot until close to terminal gravity and then rack to my cask to complete the ferment and condition. If your worried about dust or dog hair or something floating in there just stretch a piece of voile fabric (BIAB bag material) over the top of the kettle and affix around the rim of the pot with a large elastic hair band. Voila, open ferment in your pot.

Don't like hops and trub in with the fermentation? Do the opposite of whats commonly done. Instead of racking to the fermentor the top 5.5 gallons of 6 gallons and leaving the hops and trub behind, instead, rack off the bottom 0.5 gallon containing most of the hops and trub.

13
General Homebrew Discussion / Re: It begins...
« on: March 17, 2017, 07:13:50 PM »
Paranoia
The Destroyer

....if you are buying pre-made kits to clone a beer you like, do you really care what the grain bill is?

I have to disagree. You can learn something regarding what it is about the beer you're cloning that you like. There is plenty to be gained from knowing what malts were used IMO.

14
Ingredients / Re: Strisslespalt Substitution
« on: March 06, 2017, 04:32:49 PM »
Look for Aramis

15
Ingredients / Re: Cashmere
« on: February 04, 2017, 08:41:07 PM »
I still haven't used it. Best I can tell it is a fruity, tropical, citrusy APA/IPA type hop and that is how I intend to use it.

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