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Messages - narcout

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1
I'm surprised you guys didn't talk about spunding. 

You end up with fully carbonated beer as soon as fermentation is complete.

2
Your infomercial comment was hilarious.

3
Beer Recipes / Re: Fun beer
« on: May 17, 2018, 07:36:32 PM »
I've been really into playing around with the lighter colored Belgian styles like Single, Pale, and Blonde (and to a slightly lesser extent Tripel and Strong Golden). 

You can make some awesome beer with simple ingredients: blend of continental pilsner and pale malts, various sugars, a handful of hop varieties (EKG, Saaz and Styrian Goldings) and your favorite Belgian Ale strain (mine is 3787 at the moment). 

I could just brew those over and over without getting bored for a long time.

I don't often get too out there, but I've brewed a few batches of Black Saison.  Once, I secondaried in a corny keg with the dregs of two bottles of Orval and let it sour for 5 months.  And once, I racked half a batch into a corny keg on top of some cherry puree.  I was really happy with both of those batches.

Out there (for me anyway) ideas for the future:

A Belgian Dubbel brewed with homemade date syrup;

A rum/raisin Belgian Dubbel brewed with homemade raisin syrup and either using dark rum at packaging or a sugar product that produces a rummy flavor (it looks like MoreBeer still sells the dark candi sugar rocks, which I think would work); and

Black Champagne - a dark, highly carbonated beer that finishes dry and with a vinous character: all pilsner and refined sugar, a clean yet attenuative yeast (maybe a blend of 3711 and 1056 fermented cool?), Nelson Sauvin hops, and something to darken it (maybe Sinamar or blackprinz?).

5
General Homebrew Discussion / Re: Grain prices at AB InBev
« on: May 14, 2018, 07:04:04 PM »
You might want to read this...and do a search for "inbev" while you are there.


https://www.goodbeerhunting.com/blog/2017/5/5/watch-the-hands-not-the-cards-the-magic-of-megabrew?rq=inbev

I read that last year - super interesting.

AB/InBev, by buying NB, is doing research.

I was wondering if they're analyzing data (which recipe kits are most popular, etc.) in an attempt to understand or predict consumer preferences for craft beer.

6
OK, so I’m using the program correctly? That just seems  like a large amount of acid addition. , I guess it’s because I chose to buy the 10% on accident.

I ran your numbers, and you are using the program correctly (I got the same results).

Your water is high in alkalinity and your grist is all light colored, low-acidity grains.

If you want to cut back on the acid, you could dilute your source water with RO or distilled. 

7
Ingredients / Re: Yeast nutrients
« on: May 10, 2018, 05:12:22 PM »
In case you're interested, below is what's in the Wyeast nutrient blend.

Per 1/2 teaspoon in 5 gallons:

Calcium 0.696 ppb
Magnesium 0.928 ppm
Sulfate 13.920 ppm
Zinc 0.635 ppm
Manganese 0.567 ppm
Thiamine 0.241 ppm

8
I hadn't paid close enough attention to this:

•WLP-051=Wyeat 1056= BRY-97 = Ballantine’s Ale strain/ Anchor’s Ale strain, which is now found to be a lager strain.

•WLP-001 = BRY-96 = Ballantine’s Beer Strain = Chico Ale yeast. Still classified as Ale as far as I know.

So Ballantine was making its ale with pastorianus and its lager ("beer" in the old parlance with cerevisiae?  (A quick look at their history suggests the products were segregated between the two breweries in Newark, unless I'm missing something.)  It was backwards from the start?

The thinking before was that BRY-97 = Wyeast 1272 = WLP051 = Ballantine Ale, and that BRY-96 = Wyeast 1056 = WLP001 = Ballantine Beer, right?

Any idea, anybody, if it works well pitched at 50°F, maybe at lager pitch rates, or does it just keep going if temperature is dropped during fermentation? 

I've never pitched 1056 that low, but I once tried to crash a starter of it at high krausen in the fridge, and it just kept chugging along.


9
All Grain Brewing / Re: Amber Full water profile for an IPA?
« on: May 02, 2018, 10:46:44 PM »
1.6g baking soda
and 2ml lactic

Adding both baking soda and lactic acid is kind of working at cross purposes as far as mash pH is concerned. 

I can see you were shooting for the 15 ppm sodium in the amber full profile while trying to keep the sulfate/chloride levels in line though.

10
I think I got the following recipe from BYO magazine in 2008.  I haven't brewed it but I tasted a friend's clone and scored it 43 per BJCP guidelines at the time.

One thing I do know is that they definitely use whole hop cones, not pellets.  Don't know about boil time.

Also mentioned for the recipe below is that they did NOT dry hop, at least not in 2008.

Sierra Nevada Pale Ale Clone
6.5 gallons

OG=1.053
FG=1.011
ABV=5.6%
IBU=32
SRM=7

11.5 lb Pale Malt (2-Row)
1 lb Crystal 60
0.5 oz Magnum (13.6% alpha, 60 min)
0.5 oz Perle (7.7% alpha, 30 min)
1 oz Cascade (5.8% alpha, 10 min)
2 oz Cascade (5.8% alpha, flameout)
US-05

Mash at 153 F for 1 hour.  Ferment 7 days at 68 F.  Dry hop IF desired, but Sierra Nevada doesn't.  Carbonate as normal.



Awesome, thank you. Definitely affirmed this will be the recipe to use. Liking the idea of separating Perle to the half mark, rather than combining with Magnum at the beginning. Hoping for more Perle flavor than just its bitterness.



Thank you to all who've responded. Will have much fun experimenting with this recipe in the future.

Cheers!

That looks very close (maybe identical?) to Beerfan's SNPA recipe from many years past on the NB forum.  I've brewed it several times, and it gets very close to SNPA (and might actually be better).

11
The Pub / Inaugural Brew Day
« on: April 29, 2018, 04:41:45 AM »
After the unexpected passing of our last dog in February, we adopted another girl last Sunday.  Today was her first brew day of (hopefully) many.



We don't know too much about her, other than she's about 5.5 years old, was originally seized as evidence in an animal abuse case, and is very sweet.  Just to be clear, we didn't crop her ears; that's how she came to us.


12
Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: April 27, 2018, 05:00:07 PM »
Philly finished judging yesterday.
(KC did too, and CHI was just about done last I talked with someone there.)
Good luck to everyone, and I'll see ya in Portland
Wow, KC results already up. Talk about efficiency!
Nice job!

Sent from my iPhone using Tapatalk
I was pleased to hear your name when they were announced in KC; good luck in Finals, Mac.

Congrats, Mac.

Hey, udubdog did an outstanding job 4/4!

Jeff, I saw you took a first place in Indiana.  Nice!  I love Belgian Single.

I got one of two entries through this year (Dunkel) and will be re-brewing tomorrow.

13
Ingredients / Re: Citra Hops Questions
« on: April 24, 2018, 11:16:49 PM »
To me they taste like juicy fruit gum (which is good), but it sometimes crosses over into over-ripe fruit and sweaty gym socks (which is less pleasant). 

14
My question is: Is there a particular 2-holed stopper that you all recommend which fits my Carboy and accommodates a temperature probe with an airlock?

https://www.northernbrewer.com/stopper-thermowell-2250

You might want to check and see if the Inkbird temp probe is the same diameter as the Johnson and Thermostar controllers.

15
Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: April 22, 2018, 01:17:29 AM »
And I have also been on the end of some regionals (in the past) where lack of judges showing up came into play and extended judging times had to be used.

I don't have any firsthand knowledge, but I heard this was the case in NYC.  Maybe it was the same issue in Philadelphia?

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