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Messages - tomsawyer

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1366
General Homebrew Discussion / Re: overshot my OG
« on: March 08, 2011, 01:29:27 PM »
What's Westmalle tripel's % sugar content or is that public information?

1367
I think the higher alcohols will eventually combine with other compounds to form things like esters that will give a different flavor and aroma profile.

1368
General Homebrew Discussion / Re: My LHBS employs a style nazi
« on: March 07, 2011, 03:15:13 PM »
Of course a style Nazi would want you to brew with only German ingredients for purity's sake.

I do subscribe to the notion that there are subtle differences in malt from different countries (eg, German vs Belgian pils), and in some cases this might be the difference between a good beer and a great beer.   That said, its a free country and I'm not suggesting it is a necessity to create a great beer with only country-specific ingredients.  Toasting your own malt is an interesting way to put your own mark on a beer, I'll have to try that.

Seig heil!

1369
General Homebrew Discussion / Re: overshot my OG
« on: March 07, 2011, 03:02:58 PM »
IMO, 23.5% is close enough to 20% as to be indistinguishable.
Same could be said for 18.7% and 20%.  Would you go 23% sugar in a tripel?  I think I got that 20% rule of thumb from you originally Denny.  I've had a fairly low level of success on high sugar beers so I've kind of backed off rather than really focus on the process aspects that contributed to my failures.

1370
General Homebrew Discussion / Re: overshot my OG
« on: March 07, 2011, 02:14:28 PM »
2lb is going to be something like 23.5% of fermentables.  Thats a little high for my tastes, I've read that 20% is kind of a safe upper end.  I'd probably use no more than 1.5lb, that would be 18.7% of fermentables.  I think its a good idea for you to add the last half pound after a few days.  I'd also watch those ferm temps really close, its easy to get a runaway ferm temp with all that easily fermentable sugar in there.

I'm no expert on tripels though.  Not one of my favorite styles.

1371
General Homebrew Discussion / Re: overshot my OG
« on: March 07, 2011, 09:08:13 AM »
Maybe you entered it as LME not DME?  DME gives you roughly 40ppppg, sugar 46ppppg.

1372
All Grain Brewing / Re: Drainage time
« on: March 07, 2011, 07:27:14 AM »
We recently did a tour of Boulevard Brewing in KC as part of a homebrew contest.  They do wet milling using a German mill.

I've definitely seen a difference in husk intactness with conditioning.  I don't do it because I apparently don't need it as far as runoff is concerned.  I don't recall, does conditioning also keep dust down during crushing?  That would be another advantage if it does.  I crush in my storage room and I sometimes worry about dust accumulating in there and eventually causing me issues with contamination.  I used to crush out in the garage but got lazy when I got my new mill.

1373
General Homebrew Discussion / Re: Visiting an old friend
« on: March 07, 2011, 07:21:30 AM »
I've had a couple of styles I kind of overworked when I was developing recipes, and got sick of.  Belgian dubbel and British bitter.  I've recently come back to enjoying best bitter, haven't got my taste back for dubbel yet.  I'm sure it will happen, and I do enjoy brewing them.

1374
Whatever your temp was, I'd lower it.  And I'd feed the primary half of that sugar in increments.  You might consider lowering the % of sugar as well.

I haven't had much luck with this style either.  Fortunately I'm not that fond of it to begin with.

1375
Thanks for the link, just waht I was looking for.  Now to decide on a venue.

1376
I think the ferm temps were your problem.  With all that sucrose and invert sugar the yeast probably really went fast and the temp of the beer might have been well over 5F higher than ambient.  When you get up into the 70's fairly early in a ferment you tend to get more fusel production.  I think this is why some people feed sugar in during the primary.

1377
All Grain Brewing / Re: Protein Coagulation
« on: March 05, 2011, 06:28:43 AM »
I generally run my wort through a wire mesh screen to remove most hop pellet material.  I get a little break out along with the hop material, but most goes through.  If you used a fine enough screen to capture break, you'd plug it up in short order.  Its not worth it, there are other ways of avoiding break if you think it is something you need to do.

1378
All Grain Brewing / Re: Decotion in a strong dark Belgian?
« on: March 05, 2011, 06:26:32 AM »
I don't think your efficiency would have suffered from a step mashout.  I've been doing no-sparge and adding my entire sparge volume as a mashout, and my efficiency has barely been affected (<5% difference).  Thats compared to single infusion/no mashout/batch sparge.  I think the mashout compensates a bit for the lack of a second extraction, I'm finding I get a little more body this way which is most likely from the stimulation of alpha-amylase late in the mash.

1379
General Homebrew Discussion / Re: Anybody Going to DMC in Aurora IL?
« on: March 04, 2011, 07:56:17 AM »
She's moving you to the basement eh?

1380
I hadn't researched that possibility, will give them both some more thought.  If I go to Indy we can visit with the in-laws in Champaign, since its on the way.

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