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Messages - gmac

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1636
Ingredients / Re: 1st Wet Dry Hop of 2011
« on: July 07, 2011, 07:55:39 PM »
I love in the midst of prime hop growing country
Do you live in the area too or do you just drove down for the lovin'?

1637
Beer Recipes / Re: Wit Recipe
« on: July 07, 2011, 07:52:37 PM »
I got my feed wheat.  It looks good.  Now, if Canada Post would get my damn yeast here I'd be brewing...
Oh, I also bought "Brewing with Wheat" yesterday and I'm half way through it.  Not sure why that matters since I'll be following Mdixon's recipe (although it kills me a little inside to follow a recipe) but I'm really liking the idea of using wheat.

1638
Ingredients / Re: 1st Wet Dry Hop of 2011
« on: July 07, 2011, 03:28:24 PM »
My first year hops are spindly little vines, about 3 feet long.  I'm not sure if hops like our climate but I'm hoping to see a flower next year...maybe.   Beer looks awesome and I'm jealous.

1639
General Homebrew Discussion / Re: Hot Side Aeration and Coffee
« on: July 07, 2011, 03:23:20 PM »
(medium roast if anyone cares)
I care...

1640
The Pub / Re: Read any good book lately?
« on: July 07, 2011, 03:13:26 PM »
Reading, and haven't finished, "Confederacy of Dunces".  It's pretty good so far.  Also got 3 brewing books from Amazon last night.  Brewing with wheat, Radical brewing and the 80 clone one (can't remember the exact name).  Got lots of reading ahead of me.

1641
Beer Recipes / Re: Wit Recipe
« on: July 06, 2011, 03:13:58 PM »
Feed wheat?  Let us know how it turns out.  It's guaranteed to be cheaper than from the store, but I don't know about the quality.  Do you know what kind of wheat it is?  WF was just an example, there is very likely to be a store near you that carries it.

We've been able to get a wide selection of Unibroue beers for a pretty long time.  We miss some of the specialties, but I've gotten Apple Ephemere, Currant Ephemere, and of course when it comes out I always get Quelque Chose.  But La Fin Du Monde is a no-brainer, great beer.

Tom,
Not sure what the wheat is, I'll check it out when I get it tonight.  Price was free so I think I can afford that.  I'm sure the quality will be ok but I'll be taking a very close look at it before I brew with it (particularly for any sign of diseased kernels).  Glad to hear that you've had some of our better brews.  La Fin Du Monde is fantastic.

MDixon
Can you explain the mashing process in further detail?  I am going to assume you need to mill the grain first then boil it and then mash it in with the barley at the temperatures you stated.  Still unsure about how I'd do that in a cooler.  Any comment on water?  I assume very low in hardness/carbonates would be best.  I'll be using 2/3 distilled, 1/3 tap because I have fairly hard tap water. 

1642
Beer Recipes / Re: Wit Recipe
« on: July 06, 2011, 01:50:58 PM »
I found raw wheat.  I called a friend who works at a feed company and he's bringing me 5 lbs of feed wheat.  It could have a few stalks in it but I figure that will just help with the lautering process.  It's just a little straw. 
I googled it and there are only 6 Whole Foods in Canada, 4 in Vancouver and 2 in Toronto.  I'm not surprised, it seems like a West Coast thing and people in Toronto are odd (at least my wife's family is...)

Glad to hear that you can get BdC out there.  It's owned by Sapporro now that they bought out the Sleeman brewery so they probably have a lot more distribution than I anticipated. 

1643
Beer Recipes / Re: Wit Recipe
« on: July 06, 2011, 10:44:36 AM »
You probably can't tell from my picture but I'm not the "health food store' type of guy.  I'll see what I can find but I have no idea where one of those are either.  If they sold wheat at the hardware store or the liquor store I'd be great.  After that, not so sure.

1644
Beer Recipes / Re: Wit Recipe
« on: July 06, 2011, 10:03:55 AM »
I found a Morebeer string where Denny, Keith and Mike discussed this and I'm still not sure if they decided wheat would gelatinize at mash temps or not.  Don't care, I'll cook it but can someone explain that boiling then mashing procedure and where and when I'd add the 2-row?
I'll try to find regular wheat.  Harvest will start here in a few weeks so I'll grab 20 lbs and put it in the freezer for future but right now I'm not sure where to find it.
Thanks

1645
Beer Recipes / Re: First Recipe Help
« on: July 06, 2011, 09:30:54 AM »
I've never made an imperial stout, only regular stout from DME and grains.  I didn't realize how much malt you had in there.  I'd just ignore my earlier comment and go with what you've been told by others.

1646
Beer Recipes / Re: Wit Recipe
« on: July 06, 2011, 09:28:43 AM »
OK, help me understand.  I boil the wheat first and then I drop the temp back to 104 etc?  I assume somewhere along the lines I add in some pale malt for enzymes.  This is going to be awfully hard to do with a cooler style mash tun as far as I can tell and hit all the temps properly.  I know it could be done but I'm concerned.  Also, I don't have raw wheat.  What about malted wheat instead? 5lbs pale malt and 5 lbs wheat malt?  Can this be converted to an infusion mash?  How much water to grain?  I have rice hulls on order for this so I'm going to add them.
I'll give it a go but I need to figure out the subtleties of hitting the temps with the equipment I have.  Worst case I guess I could mash in my boil kettle, transfer it all to the cooler, lauter and then back to the kettle. 

1647
All Grain Brewing / Efficiency drop
« on: July 06, 2011, 07:31:51 AM »
Just wondering how much impact the malt plays in driving efficiency?  I switched 2-row malt and my effiiciency seems to have dropped dramatically.  I did not adjust my roller spacing although I'm considering tightening them until I get through this bag.  I mash at 2L/lb, same as before.

I was running 82-85% and all of the batches I've done with this grain have been in the 70-72% range.  Yesterday I used 8.5 lbs 2-row, 1 lb of corn and 0.5 lbs of C45 and got 18L of 1.052 OG.  Did I screw up the math?
Thanks

1648
Ingredients / Re: Infused sugars?
« on: July 05, 2011, 09:03:31 PM »
I think the explanation is that you said someone should try it and he was saying "not me".  My kids will do that at times.  Last one to say "not it" is "it".  Of course, I'm sure you probably figured this out already...

1649
Beer Recipes / Wit Recipe
« on: July 05, 2011, 05:30:27 PM »
A good friend asked me to brew him a wit similar to Blanche de Chambly, a Quebec beer that I'm sure most of you have not had before.  Since its probably not that familiar to most of you, I know it will be hard to answer some of my questions but I'd appreciate some starting comments.

I know I won't hit it 100% the first time but I have a few questions.  I'm going to use bitter orange and coriander for this and I don't want to over do it so some guidance there would be appreciated.  How much is a good starting point for each (I know I can probably find recipes with this but what does the group think)?  Further though, one of the comments that come up on-line when you see reviews of this beer is that it has a lemony character.  Not sure if this is coming from the yeast that they use or from the use of lemon.  I was thinking of using lemon grass and I asked in another post about how much but it's sort of buried in there.  So, any thoughts on a good starting point if using lemon grass and how to use it?  Lastly, I've read that chamomile flowers are also nice and I've ordered some.  How much is a good start?  I want to make a nicely layered assortment of flavours without being overly busy but am I reaching too far on this first attempt?

I also don't have any flaked wheat although I do have flaked oats and malted wheat.  Can I live without the flaked wheat?  Is there anything else that I could sub in? 

Sorry for asking so many recipe questions lately but I've got a few yeast strains headed my way so my mind is working on about 3 different recipes at once.  I'm even getting them confused in my mind (sometimes I can remember if I'm thinking about a kolsch or a saison or a stout or an APA or what?)

1650
All Grain Brewing / Re: Unbalanced pale ale
« on: July 05, 2011, 09:11:39 AM »
  Sounds like a nice summer beer and the dry hopping should bring it up to the next level, so enjoy.
That's what I was shooting for.  I may have mentioned but I didn't use Vienna, I used light Munich.  I think that may have been my mistake.  Probably leaving it out would have been fine, it's just a touch too malty.  Dry hops are going in today.
Thanks for all the advice everyone.

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