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 - yeastmaster

Pages: 1 2 [3] 4 5 ... 9
Beer Recipes / Re: Malt bill for an English style Barleywine?
« on: January 27, 2013, 02:00:51 PM »
I like a pretty dry barleywine but I have to disagree with the sugar. no need. if you mash long and low enough  and use the right yeast it could get down to 1.015 which is about as low as I would want it.

My favorite simple barley wine recipe right now is 100% munich, about 25 lbs first runnings only. (second runnings capped with a bit of medium crystal make a nice ordinary bitter as well) mash at ~2 qt/lb at 148 for 90+ minutes no mash out.

How much wort at what gravity do you usually get from that sort of schedule?

Ingredients / Re: Prefered base malt for brewing?
« on: January 26, 2013, 03:47:15 PM »
Thinking I might buy 2 bags and split with a friend so we each have a choice.  Maybe some Thomas Fawcett MO and Best Malz Pils.....

Yeast and Fermentation / Fun fermentions!
« on: January 26, 2013, 01:44:58 PM »
Some fermentations just make me smile  ;D  Love using my stone fermenter!

Yeast and Fermentation / Yeast for English Barleywine?
« on: January 26, 2013, 01:36:18 PM »
What yeast strains do people out there like for an English style Barleywine with and OG >1.100?

Beer Recipes / Malt bill for an English style Barleywine?
« on: January 26, 2013, 01:31:53 PM »
I'm thinking it is about time I brewed an English style barleywine.  The last time I brewed one was about 20 years ago and it was an extract batch at that time (BTW I still have some and last time I tasted it was incredible!)

I would like to do an all grain batch with an OG >1.100.  Does anyone have any thoughts about malt bills?  I was thinking about doing about 25 pounds (~5 gallon batch size) of grain.  My thought was to use 100% good maris otter malt.  My thought was that this beer will be big enough that there will be enough depth and sweetness of malt without anything else like crystal malts.  Does anyone out there have any thoughts?

Ingredients / Re: Prefered base malt for brewing?
« on: January 22, 2013, 06:18:28 PM »
What are you making?
For some British Ales I like GP, for others I like MO. I do like GP for a sweet-malty flavor.

I never know what I'm making until the spirit strikes me.  It looks like the new supplier also has some basic 2-row also but I'm interested in something with a little character.  I brew fairly frequently but not enough to keep two different types of base malt on hand.

I haven't brewed with Golden promise for years, could be interesting to try.  I think I've only ever used it for Scottish ales. 

Ingredients / Prefered base malt for brewing?
« on: January 22, 2013, 03:32:08 PM »
I typically by 50 pound sacks of malt for my brewing so I always have some on hand when I want to brew.  I have a limited selection where I live (Fairbanks, Alaska) and tend to have to get whatever is available (frequently gambrinus or great western 2 row).  I just found a source with a selection of malts that has inexpensive shipping for me and I was wondering what people liked. 

I tend to brew a variety of ales ranging from blondes, red ales, IPA's, Stouts, Belgians, you name it...but I do tend to like malty beers.  This survey has a list of some of the malts I have to choose from and I just wanted to see what people liked ;)

Ingredients / Re: Spruce Tips
« on: December 11, 2012, 02:27:15 PM »
I only use hops for bittering in my spruce beers, but I would imagine an English variety hop would pair better than a citrusy American one.  You can boil the tips in plain water to get an idea of the flavor and aroma.  Pete's wife Aimee makes jelly from boiled spruce tips - it's fantastic.

noble hops.

Alaskan uses blue spruce.

I was thinking about English hops but I could see noble hops working as well....

Ingredients / Re: Spruce Tips
« on: December 11, 2012, 12:46:23 PM »
Does anyone have any thoughts about what hops go well with spruce?

Ingredients / Spruce Tips
« on: December 10, 2012, 07:29:40 PM »
I have some spruce tips I collected this spring and have stored in the freezer (probably 1/2 to 1 quarts).  I've brewed with spruce tips before and was wondering if anyone had any suggestions about how much to use, what time in boil, etc.  I think what I have is mostly white spruce.  I was thinking about an amber type ale to put these in.    :)

General Homebrew Discussion / Re: Hop bags
« on: April 04, 2011, 10:26:32 PM »
I've been round and round on the hop bag issue.  I just feel better letting the hops float free in the wort.  I currently use a whirlpool immersion chiller and have been moving towards whole hops that I've been bagging. I was thinking of using a false bottom in the BK instead.  Any thoughts on this as an alternative to the bags?

Bag the bags. Go with the FB or a "hop taco".

This seems like a great idea also but I might start with the paint straining bag until I have a little time to work on a project

General Homebrew Discussion / Re: Hop bags
« on: April 04, 2011, 10:25:22 PM »
If you are worried about this and need to use a bag in your system, go to the big box store and get the large nylon paint strainer bag.

That is not a bad idea, I might try that.  My kettle has a circular copper maifold around the bottom but I find it will clog with hops if I am using a bunch.  The original idea was to whirlpool to get the debris in the center but I have never had much success with that.

General Homebrew Discussion / Hop bags
« on: April 03, 2011, 06:36:46 PM »
Does using hop bags have much of an impact on hop utilization?  My last IPA really didn't come out as hoppy as I was expecting.  I typically use pellet hops and until recently just threw them in when I brewed but have tried switching to keeping my hops in hopbags because I was having problems with the hop debris clogging up my manifold..... 8)

All Grain Brewing / Re: Decotion in a strong dark Belgian?
« on: March 04, 2011, 06:43:13 PM »
If you pull a thin decoction (all liquid) and only boil it briefly, I doubt you will see any flavor or color changes.  It's not traditional, as others have mentioned, but I don't see any reason not to do it.

This is exactly what I ended up doing and it worked out great.  The sweet wort tasted pretty good and fermented pretty vigorously.  I haven't tried a post fermentation sample yet for flavor or gravity.  The whole batch was a bit of an experiment but I have high hopes for it. 8)

Other Fermentables / Re: Blueberries
« on: February 26, 2011, 11:44:42 AM »
I made Blueberry wine with 15 lbs in August for the first time.  I just bottled it a few weeks ago and it tasted very good.  Thanks Mark for beer advice with bluberries.  I might try some in the secondary because I still have around 3-5 lbs in the freezer.

What was your recipe for blueberry wine?

I've done a blueberry mead, yum!

I haven't done a blueberry stout but I have done a cranberry stout which was pretty good.

Pages: 1 2 [3] 4 5 ... 9