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Messages - rbowers

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76
Kegging and Bottling / Re: Altitude and beer transport
« on: June 04, 2012, 06:18:32 AM »
Thank you all for the reassurance.  Its been awhile since high school physics and I didn't want explosions on my way up to Breckenridge.

77
Yeast and Fermentation / Re: WLP670
« on: June 03, 2012, 07:47:11 AM »
I used this strain in my rosemary rye saison and the results were interesting.  I contacted white labs regarding ferment temps and they told me the strain loves higher temps 80+F.  I got a little carried away with this and due to some equipment malfunction ended up @ 92F.  Not sure what this did to the yeast but it is pretty funky stuff, more than I was going for.  Overall I was less than pleased but I think I may try again at more reasonable temps.  The beer is getting better after about four months though, smoother. 
I used star San and a long PBW soak to clean the equipment and haven't had problems with infection of subsequent batches.  I'd still dedicate some cheap pieces of equipment (tubes and such) to Brett beers if you pursue this.  Good luck

78
Kegging and Bottling / Altitude and beer transport
« on: June 03, 2012, 06:23:16 AM »
What can be expected from beer brewed and bottled at 2000 ft and then transported to say 8000 ft?  Can I expect exploding bottles or excessively carbonated/foamy beer due to the lower pressure or is this not an issue?  I figure breweries in Colorado (which is where I'm headed) have the same reverse problem shipping their beer to lower states.  Does anyone have any ideas about this?

79
Yeast and Fermentation / Storing Yeast Starters?
« on: May 22, 2012, 11:45:53 AM »
I've got a big two weeks of brewing coming up with a laid back work schedule and my wife and kids leaving town for 2 weeks thus leaving me to attend my hobby.  I am going to try and cram in 5 batches so I'll be set for months.  I've been planning this for awhile.
In preparation I was hoping to get my yeast starters ready a week or two ahead of time.  2 batches will require sizable starters (big baltic porter and dunkel).  The other 3 will be smaller beers.  Is there a way to store starters for a week or two?  Perhaps placing them in cleaned and sanitized bottles and capping them?  I could then crack them open as needed.  I only have two starter flasks.  Suggestions welcome.

80
For my upcoming raspberry wheat recipe I plan to secondary the beer on top of a raspberry puree for 2-3 weeks.  Likely going to use 3lbs.  Is there a way (or a reason) to account for the fermentation of raspberry sugars contribution to the alcohol level or is it negligible?

81
Beer Recipes / Re: Raspberry Wheat Ideas
« on: May 07, 2012, 03:48:21 PM »
Thanks for the tips.  The lower mash temp makes a lot of sense now that I think about it.  Will start with 3lbs and go from there and I'll give the lemons a shot.

82
Beer Recipes / Raspberry Wheat Ideas
« on: May 07, 2012, 09:36:17 AM »
Looking to brew up a raspberry wheat for my sister's wedding at her request.  I've never brewed this style before (wheat beer +/- fruit) so I thought I'd kick this out for some pointers.  I want more of an American Wheat style so will probably use a neutral yeast- will WLP001 work or does anyone have specific recommendations.

6lb 2-row
4lb white wheat
0.5lb munich
Hallertauer 1oz at 60min, .5oz at 20min

Is there any role for crystal malts in the style?

Then there is the issue of the raspberries.  I've seen the vintners harvest cans which sounds easy enough.  Buying fresh raspberries might turn this into quite the expensive brew.  I'd plan on adding them to the secondary for 1-2 weeks.  I am going for hints of raspberries NOT fermented raspberry juice so will 3lbs suffice for a 5.5 gallon batch?

Mash temp seems to be high in most recipes I've seen ~154F x 60min.
60min boil

Wedding is in September and hoping to have 1-2 test runs prior to the final product.

I'm all ears on suggestions

83
General Homebrew Discussion / Re: Aging temp
« on: May 02, 2012, 05:38:18 AM »
I'd like to say I could wait 6 months but it's not likely.  I always seem to cut short times for aging or maturing my beer.  I guess I lack patience

84
General Homebrew Discussion / Aging temp
« on: May 01, 2012, 06:51:57 PM »
I've got a Baltic porter recipe planned that will ferment around 62F using San Fran lager yeast.  I had planned on aging it 2-3 months. What is a good temp to do this at?

85
Beer Recipes / Re: Critique Baltic Porter Recipe
« on: April 13, 2012, 02:26:25 PM »
Revision:  I think avoiding the black malt will keep any astringency at bay.  That being said I hope to maximize the roast/chocolate tones from the chocolate malt and use the carafa for color and some roast as well.  I kept the sum of the 2 under 10% of the grain bill.   Bumped the special B up a tad and changed the crystal to 60.  Additional thoughts?

Base:
10lb Marris Otter
5lb Munich

Specialty:
.75lb Crystal 60
4oz Special B
4oz Aromatic Malt
.75lb Chocolate
.5lb Carafa II

Hops:
Saaz 2.5oz at 60; 1.5 @ 30

86
Beer Recipes / Critique Baltic Porter Recipe
« on: April 12, 2012, 12:36:46 PM »
Been throwing things around on this- let me know what you think

6 Gallon Batch

Base:
9lb Marris Otter
6lb Munich

Specialty:
1.5lb Crystal 120
3oz Special B
4oz Aromatic Malt
8oz Chocolate
8oz Carafa II

Hops:
Czech Saaz 2.25 oz at 60min
Czech Saaz 1 oz at 30 min

Yeast:
San Fran Lager with large starter

Mash at 156F x 50 min
Boil x 90 min
Ferment as close to 60 as possible (any lower will be difficult)

OG: ~1.082

My concerns:
- Will the Carafa II provide enough roast character or is it better to go with some black malt?  I'm trying to make it as smooth as possible with little astringency

- Would caramunich offer any advantage over crystal 120?

Any thoughts or comments appreciated.

87
Beer Recipes / Yeast Recomendations for Baltic Porter
« on: March 30, 2012, 07:19:13 AM »
Looking for good recommendations for a Baltic Porter Yeast.  Looking for something reasonably neutral.  I've seen everything from German lager strains to Irish ale recommended in recipes.  I have a hard time fermenting below 62F, negating most of the lager strains.  The OG will likely be fairly high 1.090 to 1.10.  Any ideas?

88
General Homebrew Discussion / Re: Best time to and finnings for Kolsch
« on: March 27, 2012, 08:36:39 AM »
If adding during the final week of lagering won't I need to stir/mix it up a bit thus possibly suspending all the crap that dropped during the previous 3 weeks?  I used the white labs kolsch strain.  Is there any downside to mixing in the finnings at the start of lagering?

89
General Homebrew Discussion / Best time to and finnings for Kolsch
« on: March 27, 2012, 06:35:36 AM »
I have a batch of kolsch fermenting in the primary now and plan to continue for at least 2 weeks.  I will then place into lagering keg for 4 weeks at 34F or so.  When is the best time to add gelatin finnings- into the lagering vessel or wait to add to serving keg?  I'm shooting for excellent clarity with this batch.

90
Equipment and Software / Re: Fermwrap Heater
« on: March 15, 2012, 07:49:47 PM »
I found a thermowell stopper works well.  The stopper has the normal airlock hole as well as a long SS extension that drops down into the beer- its hollow and the probe with Johnson controls can drop right down into it giving you pretty accurate temps.  I tape my fermwrap directly onto the carboy.  Be sure you really understand the switches and controls on the temp controller- I had a saison batch go into the low 90s because of a mistake in the setup- I was shooting for warm mid 80s- 90s was likely too much.  I suggest a trial run with some water in the carboy to make sure it clicks on and off when you want it to.

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