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Messages - michaeltrego

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1
Beer Travel / Re: Manchester NH to portland ME
« on: April 10, 2014, 08:16:51 PM »
Portsmouth is about mid-way on your trip and has a bunch of great food and beer options.  Portsmouth Brewery, Gaslight, Flatbread Pizza, Whym...

2
General Homebrew Discussion / Re: NHC 2014
« on: April 04, 2014, 04:52:59 AM »
Anyone know the status of judging in NYC?

According the NYC coordinator, they should be mailed out at some point next week.

3
General Homebrew Discussion / Re: % of IBUs from bittering addition?
« on: February 15, 2014, 08:26:28 AM »
I used to calculate it as a 20 minute addition but then I did a blind tasting of the same beer hopped at 60 or FWH and the FWH was noticably more bitter. now I use the 60 minute + 20%

My new philosophy is "Not all IBU's are created equal".

I would like to do a side by side comparison at some point to calibrate my perceptions.

4
General Homebrew Discussion / Re: % of IBUs from bittering addition?
« on: February 15, 2014, 08:11:08 AM »
I have absolutely no nose for hops and they nearly all smell the same.

That's sad.

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General Homebrew Discussion / Re: % of IBUs from bittering addition?
« on: February 14, 2014, 03:49:04 PM »
I've been moving away from this a bit lately as I try to cram more and more hop flavor into my hoppy beers, but for a while my rule of thumb had been:

APA's: ~20 IBU from FWH, no 60-minute addition, remainder in late additions
IPA's: 1/3 IBU from FWH, 1/3 from Chinook, Columbus or Nugget at 60 minutes, 1/3 from late additions.

Now I've started to move to:

APA's: ~40 IBU from FWH, 1-1.5 oz/gallon flameout hops added after wort hits ~185F, 30-minute hop stand
IPA's: ~30 IBU's from Columbus/Chinook/Nugget @60 min if I want more snap to my bitterness, otherwise no 60-minute addition, 3-4 oz/gallon at flameout as soon as all boiling activity stops, 90-minute hop stand

Just curious, what formula do you use for FWH IBU?  I currently have ProMash set to calc FWH as -50% utilization, which is effectively the same IBU as a 15 min addition.

6
Beer Recipes / Re: Recipe Help - Oatmeal stout
« on: January 01, 2014, 05:12:15 PM »
I have been happy with roughly:
Maris Otter 65%, Flaked Oats 15%
5% each of Chocolate, Roasted, Victory and C90
30-35 IBU Goldings 60 min
5 IBU Goldings 15 min
S-04, WY1968, WLP002

7
Equipment and Software / Re: Can heater light bulb alternatives
« on: December 19, 2013, 01:40:00 PM »
I use a 12"x8" 16 watt reptile heating pad hanging on the back wall of the chamber. 

8
All Grain Brewing / Re: Bicarbonate HCO3
« on: November 26, 2013, 06:43:21 PM »
I believe that level of HCO3 will be fine for darker styles, but you will likely want to reduce it by dilution for lighter styles.  What did the rest of the Ward Labs report reveal?

9
Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 22, 2013, 08:40:00 AM »
Last week I attempted my first Dunkel and went with 80% Munich light, 10% Munich dark, 4% Melanoidin, 3% Acidulated, 3% Carafa with 23 IBU Hallertauer on a cake of Wy2124 from previous batch of BoPils.  Step infusion 130/142/156.  The split of light/dark Munich was due to what I had on hand, otherwise I would have used all dark and skipped the melanoidin.  Hit all the pH and gravity targets and it was a beautifully clear, deep mahogany brown.  Can't wait to savor this in the new year.

pH 5.4 with Ca 58, Mg 1, Na 6, SO4 16, Cl 32, HCO3 116, Alk 96, RA 54

10
Ingredients / Re: Gimme some sugar!
« on: October 17, 2013, 07:40:10 PM »
How about:

Beet sugar
Treacle
Lyle's Golden Syrup

11
Ingredients / Re: Hop blending in an IPA
« on: September 03, 2013, 01:18:32 PM »
Hey Denny - great topic!  Recently a friend and I brewed an attempt at a Sierra Nevada Torpedo-like IPA.  I brewed 10 gal. and split the batch to experiment dry hopping with some of the newer varieties on half of the batch.  Keeping with the Torpedo theme, they were named Warhead and Peacehead IPA. 

The grain bill was:

92% 2-row
4% Crystal 60
4% Carapils

Target OG 1.069 / IBU 69.  Mash at 152.

The kettle hops were:

Magnum, 56 IBU, 60 min.
Crystal, 4.5 IBU, 20 min.
Crystal, 1.5 IBU, 5 min.
Magnum, 4.5 IBU, 5 min.
Crystal, 1 oz., Hopstand at 170 deg. for 20 min.
Magnum, 1 oz., Hopstand at 170 deg. for 20 min.
Citra, 1 oz., Hopstand at 170 deg. for 20 min.

Warhead was dry hopped for 5 days with 1 oz. each of Citra, Crystal and Magnum
Peacehead was dry hopped for 5 days with 1 oz. Meridian, 1 oz. Mosaic and 2 oz. Simcoe

Warhead came out similar to Torpedo in flavor (balanced hop/malt and restrained sweetness) and Citra aroma came shining through.  Peacehead aroma reminded me of Hill Farmstead S&S#5 with citrus, grapefruit, some tartness. Flavor was fantastic and hop bitterness danced on the tongue.

We had a club taste-off for NHC first round entry fees and Peacehead won the IPAs, but alas did not advance past the first round.  Will try again next year!

I have also used the Meridian/Mosaic dry hop combo on an IPL (all Hallertau kettle hops) that our club served at club night, which was a big hit.

12
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 16, 2013, 02:31:12 PM »
I went with a used upright freezer for fermentation.  It helps to avoid lifting, and with a dual stage controller (Ranco ETC-211000) you can ale and lager to your heart's content.

13
Ingredients / Re: Single hopped beer tasting notes - 2013 edition
« on: August 15, 2013, 10:55:02 AM »
I'm really liking Meridian.

More great writeups - thanks!  I'm really liking Meridian as well.  I have used it to dry hop an IPA along with Mosaic and Simcoe, and recently used it to dry hop an IPL at a ratio of 1:1 with Mosaic and it was very nice.

14
Ingredients / Re: Single hopped beer tasting notes - 2013 edition
« on: August 10, 2013, 07:19:02 AM »
Apollo would be killer in any APA or IPA. I bet it would go real nice paired with some EKG's in an English IPA as well.

Nice experiment - great information - thanks!  I was originally planning to use a little Amarillo to augment the Willamette/Golding in my upcoming English IPA, but now I might consider Apollo.  I grabbed a pound of it in the last HopsDirect sale for some Topper-inspired DIPAs.

15
All Grain Brewing / Re: Sparge water dilution ? Lactic %88
« on: July 19, 2013, 10:53:22 AM »
+1 Bru'n Water

To reduce from 7.2 pH to 5.5 pH would take 0.09 ml/gal of 88% Lactic acid.

It's going to depend on the amount of alkalinity more than the starting pH.  In BrunWater, I put in 215 ppm for alkalinity in the sparge water acidification tab (263*50/61 to convert from bicarbonate ppm, according to Palmer).  For a desired water pH of 5.5, it calculates 1.21 ml / gal of 88% lactic acid.

You can also do this in Kai's water calculator; just set the sparge water volume to the desired amount of water to treat and scroll down to the "sparge water acidification" section.

You're right - I overlooked that point.  My alkalinity is low, so it requires less adjustment.  Thanks for clarifying.

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