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Messages - jmichaelk

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Beer Recipes / Re: Impy Stout - HELP?
« on: September 08, 2011, 08:22:45 PM »
I have also heard recommendations that I should do a no sparge on this, thoughts on that?

Beer Recipes / Re: Impy Stout - HELP?
« on: September 08, 2011, 06:02:10 PM »
True, the competition is professionally judged under BJCP style guidelines, So I guess would those adjuncts disqualify it, or change it's style?

Beer Recipes / Re: Impy Stout - HELP?
« on: September 08, 2011, 05:27:18 PM »
we may go for 7-7.5 gallons, probably a 90 minute boil.

The competition is end of February 2012, so we are looking for plenty of time in primary/secondary, and at least two months in the bottle to carbonate well.

Again thanks for all input advice, some great replies here!

Simplifying the grain makes since to me, what about adjuncts we've floated everything from Lactose/coffee/chocolate to peppers.

Anything that is definitly a bad idea, or anything that works well that I may not be thinking/mentioning (ie wood)

Beer Recipes / Impy Stout - HELP?
« on: September 08, 2011, 02:05:49 PM »
A buddy and I are planning on brewing a big Impy Stout and entering it into a local competition.  What we want from this stout is first for it to be big.  What I mean by that is we are basically looking for something Dark Lord (ish) with lots of adjuncts that are balanced to the point that not one over powers the other, and the drinker is kept guessing what is in it, we are looking for a subtle and complex big Russian Stout. 

Here's where we are, we have our grain bill (below) a local brewery is going to give me a big yeast cake of California Ale. 


13.5      American Two Row Pale
2           Munich Malt
2           Roasted Barley
1           Flaked Wheat
1          Chocolate Malt
1          Flaked Oats
1          Victory Malt
.5         Black Malt
.5         Crystal 120
.5         Rye Malt
.5         Flaked Barley
.5         Crystal 60

24   Total

Our process is two use two 5 gallon mash tuns and combine the runnings into a six gallon boil.
have not figured the Hop addition, but it will be a balanced 3-4oz probably (suggestions welcome)

I want to know if adding Lactose, chocolated, coffee, molasses, honey, and whatever else we can will be good, bad, or ugly?

Again we are wanting it to be huge and complex, but don't want anything to overpower another, if that makes sense?
Looking for suggestions, or ideas, or definitly don't do's, and feedback.
All help/input is greatly appreciated.

Beer Recipes / Re: Cherry Beer HELP?
« on: June 08, 2011, 05:59:11 PM »
I've had this American Wheat Recipe "in my file" for a while, and thought I may just do a 5 gallon batch of this,
at completion of Fermentation rack half to a secondary with the cherries, and the other half to the bottling bucket.

Feedback on the recipe would be appreciated, thanks!

5.5 lbs wheat Malt
5.5 2-row
1 caramel/crystal

1 oz williamette 60min
1 oz sterling      15min
1 oz sterling     EOB

California Ale yeast.

Beer Recipes / Re: Cherry Beer HELP?
« on: June 08, 2011, 05:34:45 PM »
they are sour (tart) pie cherries.

all i've got is about 4-5 lbs. (haven't weighed, so just guesstimating).

I think I will do either an American Wheat or Berliner Weisse base,

I will freeze (pit and all) then just add straight to secondary.

Probably do a half (2.5 gal) batch.

Thanks for all feedback/input.

Beer Recipes / Re: Cherry Beer HELP?
« on: June 08, 2011, 03:24:53 PM »
ok, will do, but contamination/infection is not going to be and issue, after one week of primary before fruit addition?

I just get paranoid about that, and this will be my first fruit.  (i like to do "hop teas" instead of pure dry hop to counter my paranoia of contamination, so I'm paranoid as it is, b/c I have had one instance of contamination in my homebrewing career to date, and it came from a secondary addition(I think))

Beer Recipes / Re: Cherry Beer HELP?
« on: June 08, 2011, 03:18:12 PM »
ok, so I will freeze them, should I "mash" them up to release the juice?

I was looking at the recipe's on this site and found this:


I was thinking maybe something similar to this, but a 5 gallon batch, and use the whole 5lbs of cherries in it.

If I decide to pasturize them, (I've never done) do I just lightly cook them over mild heat for a few minutes, then drop them in the secondary?

I will freeze until the day i add them.

Beer Recipes / Cherry Beer HELP?
« on: June 08, 2011, 02:59:40 PM »
A buddy of mine has a cherry tree, and long story short I got about 5lbs of cherries.  Of course I'm wanting to make a beer with them! 


Is 5lbs enough?  I was thinking maybe adding some cherry juice to it. 

Do I need to pit the cherries, or is pit in ok?

Should I cook the cherries before addition or just put them in fresh?

What is a good base beer that I can add the cherries to?

I was planning on brewing the base beer, fermenting in primary for about a week, then adding the cherries and/or juice to a secondary after a week.

Thanks for all input and help.

Yeast and Fermentation / Re: What should I do- Help
« on: March 29, 2011, 10:53:17 PM »
My thoughts on making a tea:

1) It was originally planned to be an end of boil addition that I forgot.  To try and replicate that I was going to add the hops to about a pint of boiling water, cool it and add that to the fermenter.
2) right or wrong (wrong) I've had past issues with dry hopping and contamination, so to make things as sterile as possible I wanted to boil the hops.

It's an ounce of Halleteur that we're talking about, the only other hops in the recipe is 2oz of Halleteur at 60.  As it sits now it's only the 60 addition.

Yeast and Fermentation / Re: What should I do- Help
« on: March 29, 2011, 05:15:03 PM »
When would be the best time to add the hop tea (the EOB addition I forgot on the Saison) ?

Should I just add it directly to the primary now, and forget about a secondary altogether?

Yeast and Fermentation / What should I do- Help
« on: March 29, 2011, 04:14:39 PM »
Ok, I have two beers in in their primaireis:

1) Saison brewed Sunday 03-19-11
Still bubbling strong
I forgot  ::) the EOB hop addition on this and was going to add a it to the secondary

2)  IPA brewed Saturday 03-26-11
This one has a "faulty connection" and is not air tight, I checked it and it has High Krausen, so it is fermenting away

My problem/question is this.  I have two Ale pales I use for primaries (both occupied per above) and one glass carboy I use for secondary.

I was going to tonight go ahead and rack the Saison over to the carboy and add the hop tea to it, but I was thinking should I rack my IPA over and get it in an airtight carboy?

Which one takes precedent, and are there other suggestions?

Beer Recipes / Re: American Wheat
« on: March 18, 2011, 04:14:16 PM »
yeah, when I wrote this recipe I was feeling "adventurous" and wanted to try doing a 50/50 on the wheat/rye, but the more I look at it I may just drop the rye all together. 

That's why I put it here, for the feedback.


General Homebrew Discussion / Re: Should I be upset?
« on: March 16, 2011, 06:08:33 PM »
I don't think it's rude for a brewer to be reserved with their recipe, and I totally understand the "bortherhood" of sharing.

I asked Larry Bell (Bell's Brewery) some input on making a Homebrew clone of his Two Hearted, and he was extremely reserved and gaurded with pretty much any advice.  I didn't get offended, if I had a "winner" of a recipe, I could see myself being a little reserved as well.  That hasn't happened yet, so I don't know.

Beer Recipes / American Wheat
« on: March 15, 2011, 07:16:52 PM »
Putting together a potential American Wheat Recipe, just want a good body, sessionable/flavorable drink for spring. Thanks for all input and feedback.

Mashing in a 5-gallon igloo, doing a 5 gallon batch.

Mash 1 hour at 153.


3 what malt
3 rye malt
6 two row pale malt


using yeast nutrient
California Ale yeast (from starter)

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