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Messages - gandelf

Pages: 1 ... 5 6 [7]
91
Other Fermentables / Re: Cider Apple Variety Blending
« on: February 05, 2011, 02:05:09 PM »
Thanks alikocho, I didn't think of pressing each apple variety separate and then blend the cider
from each to derive the flavor profile I'm looking for. That would also be a great way to derive a
sense for each apple's flavor/aroma characteristics and it's contribution to the cider blend as a
whole.

92
Other Fermentables / Cider Apple Variety Blending
« on: February 05, 2011, 07:06:10 AM »
I have made two batches of cider last fall, a natural dry and one ever so slightly backsweetened. They actually
are turning (3.5 mths old) out better than I had anticipated. In preparation for next fall, I would like to blend and
press my own cider. So, I would appreciate any advice, comments or data concerning blending ratios, apple
varieties and any other pertinent info. I'm located in central WI and Door County has numerous orchards, which
makes apple retrieval fairly easy. As a result, I wold not be interested in cider apples grown in England or Zimbabwe.
Thanks

93
All Grain Brewing / Re: Bookend APA Water? Ya
« on: January 18, 2011, 06:06:00 AM »
Thanks for the input guys. I do question the focus on high sulfate
numbers, when the BN kahunas keep reiterating it's the ratio that is
important?

94
All Grain Brewing / Bookend APA Water? Ya
« on: January 16, 2011, 10:53:09 AM »
Would anyone be interested in taking some time to take a look at my APA water profile and
provide some CONSTRUCTIVE comments? The grain/hop bill is what tastes best for ME. But
having a well 124' into granite, it provides some hardy water. It tastes great for drinking, but as
a brewing liquor, it needs some tweaking. Here is where I'm currently at with EZ Water:

Bookend (FWH/Steeped & Dry Hopped) APA
6 Gallon Batch
OG:1.054
IBU:35.9

Starting Water(ppm):            
Ca:52.8         
Mg:24.4         
Na:7.8         
Cl:5.5         
SO4:12.2         
CaCO3:231         
            
Mash/Sparge Vol(gal):5.5/3.5   
   RO or Distilled %:0%/0%   
            
Total Grain (lb):11         
Non-Roasted Specalty Grain:0.5 Lb            
Beer Color:6.3 SRM      
            
Adjustments (grams) Mash/Boil Kettle:            
CaSO4:2/1.3      
NaHCO3:1/0.6
NaCl:1/0.6      
Lactic Acid (ml):3.5 Mash only               
            
Mash Water/Total water(ppm):            
Ca:75/75   
Mg:24/24   
Na:40/40   
Cl:35/35   
SO4:66/66   
Cl to SO4 Ratio:0.53/0.53   
            
Alkalinity (CaCO3):62         
RA:-5         
Estimated pH:5.51

95
Kegging and Bottling / Re: Kegged Pale Ales & More Head?
« on: October 14, 2010, 04:47:55 AM »
I'm going to look into the hop "influence". I have one regulator supplying five kegs
and one regulator for fruit, wheat and carbed water. I just do not want to incorporate
another regulator for the pale ales. Thanks everyone.

96
Kegging and Bottling / Re: Kegged Pale Ales & More Head?
« on: October 13, 2010, 07:19:38 AM »
monomer77, I'm going to look into that. This is the most recent 6 gl variation:
Grist
95.5 10lb Pale Malt   America 1.036  2
 4.8  8oz Crystal 60L America 1.034 60
Hops
 7g Magnum  Whole 11.20  8.7 60 min
28g Cascade Whole  5.75 11.1 21 min
28g Citra  Whole 11.40  9.5  7 min
14g Cascade Whole  5.75  0.0  0 min
14g Citra  Whole 11.40  0.0  0 min

Excessive head is only a problem with the pale ales and it does not matter
which tap it's on. I have talked to other brewers, who also have noticed this.
Hmmm

97
Kegging and Bottling / Kegged Pale Ales & More Head?
« on: October 12, 2010, 06:08:22 AM »
Looking for some insight into why kegged pale ales have more head than ales
with the same carbonation? I always have a pale ale on my 3 tap frig and end
up with a 1/3 glass of foam, using 10.5 psi and 7 feet of 3/16 bev tubing. All my
other ales pour fine with no change in the system. I have tried tweaking every
aspect of my tap system; is it just the nature of the beast?

98
General Homebrew Discussion / Twin Cities Brewery Tour
« on: June 08, 2010, 05:13:39 AM »
Anyone know where the bus pickup point is and at what time for the Twin Cities
Brewery tour? I assume the Sheraton Bloomington Hotel.

99
Events / Re: NHC Pre-Conference Events
« on: March 04, 2010, 04:38:29 AM »
Thanks Jake

100
Ingredients / Re: Vanilla Beans
« on: March 01, 2010, 03:21:49 PM »
I use 3 beans cut and scraped for 14 days post fermentation. Try this
link for the freshest and plumpest beans I have found. Reasonable prices
and shipping to.

3 pack:
http://www.beanilla.com/bourbon-vanilla-beans-p-88.html

101
Events / Re: NHC Pre-Conference Events
« on: March 01, 2010, 03:12:29 PM »
Thanks for the precon info. Are their any requirements/prereqs in doing one
of the tours?

Denny, have you done anything Lambic?
What about a Lambic/Funk section?

102
All Grain Brewing / Torrified Wheat & Munich
« on: February 24, 2010, 07:49:12 AM »
Will 60% Munich convert 40% Torrified Wheat? I'm putting an American
Cherry Wheat together for the girls; any suggestions/comments?

Batch Size (Gal):         6.00   
Total Grain (Lbs):       11.25
Anticipated OG:          1.054
Anticipated SRM:        7.6
Anticipated IBU:         30.8
Brewhouse Efficiency: 83
Wort Boil Time:           60   

55.6 Munich Malt           
40.0 Wheat Red Torrified             
 4.4 Crystal 40L                 

21 grams Magnum   Whole 11.20 23.9 45 min
 7 grams Amarillo Whole  8.60  4.2 21 min
 7 grams Cascade  Whole  5.75  2.8 21 min

WYeast 1056
Sacc  148F 60 min
6lbs Sour Cherries - end of primary
Ferment 68 F



103
Beer Recipes / Re: Amarillo Pale Ale (Late hopped)
« on: February 15, 2010, 06:52:37 PM »
Looks tasty Fred, have you dry hopped this?

104
Beer Recipes / Re: Recipe Converters
« on: January 02, 2010, 09:05:12 AM »
bperetto, thanks very much. I was just thinking of how great it would be to have a
converter and BAM! This is just what I needed in this -15 Wisconsin winter weather.

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