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Topics - tcanova

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Beer Recipes / Gumball Head
« on: May 14, 2013, 04:27:14 PM »
Has anyone done a work up of the Gumball Head recipe given in the book "Brewing with Wheat"?  It says the hops are Amarillo, Warrior and Simcoe but all the clone recipes I am finding are only using Amarillo.

Beer Recipes / Hoppy red ale
« on: May 07, 2013, 01:53:31 AM »
Here is a recipe I am thinking of trying for a hoppy red ale.  Any suggestions, input?

Recipe is for ten gallons

14 lbs 2 row
5 lbs munich
1.5 lbs wheat
2  lbs cyrstal 20
1  lb crystal 120
6 oz. roasted barley during vorlauf

1 oz. chinook FWH
1.5 oz chinook 60 min
1 oz. cascade 30
1 oz. cascade 10
1 oz. cascade 5
2 oz. Centennial dry hop secondary 7 days

Safale 05 yeast

mashed at 152

OG 1.066
IBU ~62

General Homebrew Discussion / Lemonade in beer
« on: May 06, 2013, 04:39:21 PM »
I brewed ten gallons of a wheat beer on Saturday and due to some transfer issues I wound up with about 6 gallons in one carboy and only 4 in the other so I thought this might allow for a little experiment and add a gallon of lemonade to the short carboy after primary. 

I am using the weizen strain yeast but I am fermenting at about 62 so hopefully won't have a lot of the banana esters.

Anyone ever tried this?  Any ideas how the lemonade will impart flavors and probably another kick in fermentation due to the white sugar?

General Homebrew Discussion / Lagering in corny kegs
« on: April 11, 2013, 03:06:11 PM »
I am wanting to do an Octoberfest and was curious if anyone lagers in corny kegs?  I have a fridg that is temperature controlled for the primary and diacetyl rest and was thinking I could rack off to a corny keg and let it sit at the lagering temp for 6 weeks. 

General Homebrew Discussion / Super Bowl brews
« on: January 08, 2013, 07:38:00 PM »
Any one brewing something up or have something brewed for the Super Bowl?  My wife just asked me last night if I was doing anything for it.  I hadn't planned on it but since my wife gave me the green light to brew this weekend I guess that is what I will do.  ;D

I brewed an IPA a week ago that should be ready in time so I will probably brew and American wheat for those with more delicate taste buds.  ::)

Any one else have anything planned?

Beer Recipes / Black IPA
« on: October 14, 2012, 09:59:10 PM »
So this is what I brewed yesterday.

Black IPA or Cascadian ale, whichever you prefer

10 gallon batch

in the mash
18lbs 2 row
1 lb midnight wheat
2 lbs crystal 60L

added at sparge
6 oz. chocolate

added after protein break
2 lbs cane sugar

2 oz. Magnum 13.5 FWH
1.5 oz. Centennial 8.7 @ 20 min
1.5 oz. Centennial 8.7 @ 10 min
2 oz. Centennial 8.7 @ 5 min
2 oz. Cascade 5.5 @ 1 mn
Dry hop
2 oz. Cascade 7 - 10 days

California ale yeast
OG 1.070

So should I not have used the chocolate malt?  I am seeing all sorts of stuff now that what I actually made would be considered a hopped up stout.   

Beer Recipes / Avery IPA recipe
« on: October 04, 2012, 01:18:29 AM »
On the Avery IPA recipe it only has .25 oz hops at 60 and approximately the same amount at 30 and the rest are all flameout additions.  Doesn't seem like that would produce enough bitterness or am I missing something?

Beer Recipes / Midnight Wheat
« on: September 17, 2012, 04:43:02 PM »
What are some good recipe suggestions for the specialty grain Midnight Wheat?  Anyone know what it imparts into a beer other than color?


General Homebrew Discussion / Home brew club education
« on: September 12, 2012, 05:48:29 PM »
Hey all I'm looking for some ideas for topics for education for my home brew club.  We are about 30 strong and have a fair mix of all grain and extract brewers.  I have done some talks in past about efficiency and have done some tastings with tainted beers to emulate off flavors. 

Looking for some suggestions for a 10 minute presentation.


General Homebrew Discussion / Quick question
« on: August 18, 2012, 09:21:36 PM »
So I'm brewing a big pale ale tomorrow with lots of Citra and Galaxy hops, Maris Otter and Crystal 60 and 80. I have my starter of California ale yeast on the stir plate, but then it occurred to me that I have 5 gallons of a Saison that has been sitting for about 5 weeks in the carboy. 

What do you think if I split this 10 gallon batch and racked 5 gallons onto the yeast cake of the Saison? 
The Saison yeast I have is one I obtained from on of the local brew pubs in my town and I believe is a bit of a blend.  It produced a nice estery Saison but I didn't use and temp control during fermentation.


Beer Recipes / Saison help
« on: July 16, 2012, 06:45:35 PM »
I brewed a 10 gallon batch of a Saison this weekend and it is happily fermenting away in my basement in two separate carboys.  The yeast is a blended strain that was given to me by a local brewpub and made a wonderfully spicy Saison. 

I am going to let 5 gallons ferment plain but I was thinking about adding a fruit to the other carboy.  I was thinking maybe apricots. 

Any suggestions as to how much to add to the secondary or another suggestion of something to add?


Beer Recipes / Critique my amber ale recipe
« on: March 12, 2012, 03:02:58 PM »
For 10 gallon batch
Recipe :

8# 2-Row
8# Munich
1.5#  Caramel 60L
1.5# Biscuit
1 # Carapils

Mash @ 154 for 1 hour
add 4 oz. Roasted Barley to top of mash and then sparge

60 Minute boil with hop additions :
1 oz. Cascade FWH
1 oz. Cascade 60 min.
1 oz. Cascade 30 min.
1 oz. Cascade 5 min.

Yeast : California Ale

What do you think? 
Thank you.

Yeast and Fermentation / Re starting starter
« on: January 17, 2012, 02:41:54 PM »
I was going to brew weekend before last and got my starter going as normal.  Well the weekend came and went and I was not able to brew so I put foil over the top of the flask and put in the fridge.  I am finally going to be able to brew this coming weekend and wondered...

A.)  Should I take out the starter I've made and bring to room temp and just pitch as is or
B.)  Should I add more wort and "wake" the yeast up a day or so before pitching or
C.)  Throw out and start over or
D.)  Quit my job so I can brew whenever I please!  ;D


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