Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - duboman

Pages: 1 2 [3] 4
General Homebrew Discussion / B.C. Brewing
« on: July 05, 2013, 01:26:42 PM »
If this is not the correct forum location please relocate:
I thought there might be many of you out there that might find this interesting as I read it in this morning's paper............,0,5821257.story

Beer Recipes / Alcoholic Root Beer
« on: June 27, 2013, 06:29:49 AM »
SO here in Chicago area we have "Not your Father's Root Beer which in two versions is either 10% or 19% alcohol and is seriously amazing!

I am trying to come up with something similar and located a BYO article from '97 with the following recipe:
2 lbs. crushed mild ale malt
1 lb. dark crystal malt, 120° Lovibond
0.25 lb. black malt
0.25 lb. chocolate malt
3 lbs. unhopped dark dry malt extract
0.5 lb. dark unsulphured molasses
4 oz. maltodextrin powder
1 oz. Cluster hop pellets (7% alpha acid), for 60 min.
0.5 oz. sassafras bark
0.5 oz. sarsaparilla bark
1 oz. dried wintergreen leaves
0.5 oz. shredded licorice root
pinch sweet gale (optional)
pinch star anise (optional)
pinch mace (optional)
pinch coriander (optional)
dash black cherry juice (optional)
10 to 14 g. dry ale yeast
2 oz. lactose powder
7/8 cup corn sugar
0.5 cup spice tea (pinch wintergreen, sarsaparilla, licorice root)
corn sugar for priming
Step by Step:

In 1 gal. water mash crystal, black, chocolate, and mild ale malts at 155° F for 60 minutes. Sparge with 1.5 gals. at 170° F. Add 1 gal. water to kettle and bring to a boil. Add dark dry malt, maltodextrin, and molasses. Stir well to avoid scorching. Add Cluster hops and boil 60 minutes. At kettle knockout steep your spice combination (in a mesh bag) as wort cools. Pour into fermenter and top up to 5.25 gals. Cool to 75° F and pitch ale yeast. Ferment seven to 10 days at about 70° F, rack to secondary, and condition at 60° F for two weeks. Prime with corn sugar, add strained spice tea (1/2 cup boiling water over spices for at least a half hour), and bottle. Age two to three weeks cool (55° F).

This recipe comes to about 5% so I entered it in Beersmith and bumped the fermentables up to achieve about 9.5% as well as the Cluster addition to keep the IBU ratio the same as well as color of almost 50SRM.

I'm wondering if anyone has tried something similar or possible this recipe and how it turned out. Not Your Father's Root Beer tastes incredibly like Root Beer with almost no alcoholic taste-it is wickedly dangerous as you want to keep drinking more:) Appreciate any input or thoughts.

The Pub / Cheap pour?
« on: June 23, 2013, 06:34:17 AM »
So we went to dinner at an upscale bar/restaurant last night and saw they had Firestone Walker double Jack on tap so I ordered what I thought would arrive as a pint since it was priced at $8.00.

The waiter delivered me an 8 oz snifter.....

I laughed and thought it was a mistake, was I wrong? I realize its a 9.5% beer but at almost a dollar per oz I was little surprised-thoughts?

The Pub / Thought for the day...
« on: June 22, 2013, 03:21:45 PM »
Had to laugh....

Yeast and Fermentation / WY3724 How long does this take?
« on: June 14, 2013, 06:32:10 AM »
So on June 2nd I brewed the Saison Rye recipe from BYO magazine. I mashed at 148 for 75 minutes and checked conversion (confirmed with calibrated Thermometer) and hit all my volumes. OG was 1.062,  chilled to 62 degrees and pitched a healthy 2L starter into well aerated wort. Active fermentation began approximately 8-10 hours and allowed to self rise to 70. Then bumped temp up 5 degrees per day to it's current temperature of 90F where it has been for the last 4 days. Took a hydrometer sample last night, adjusted and am still reading 1.028 for the last 4 days!

I know this yeast is finicky and sticks around where it is now. I believe i took all this into account, hence the temperature control methods I have stated as the yeast supposedly likes it hot. Am I just being impatient with this strain? Anyone with experience and an idea of how much more time it should take to fully attenuate?

Each time I raised the temperature I gently roused the yeast. At day 7 I added some Yeast nutrient as well. Krausen had dropped several days ago. I am still getting some blow off activity but gravity has not dropped. (Verified calibration of two hydrometers in sampling)

I do have some WY1762 and am considering getting a starter going and pitching if I continue to see no movement but thought I would ask opinions first. This is my first Saison and it looks, smells and tastes awesome albeit quite sweet at this point-so far not a fan of this yeast though.

Appreciate some insight........

Commercial Beer Reviews / Magic Hat Blond Faith
« on: June 09, 2013, 02:46:23 PM »
Had one of these today and am not a fan. Skunky weird taste and nasty after flavor.

In reading the description it seems the cascade grapefruit flavors and the English ale yeast fruity esters are just a bad combo IMO.

First commercial beer I've dumped in a while...

Edit: Blind Faith....

General Homebrew Discussion / American Beer Classic
« on: May 11, 2013, 04:21:56 PM »
Was anybody else at this event today at Soldiers Field? I thought it was a great event and really fun being on the field sampling some really great beers from some really great breweries with a lot of really fun people, the only downside was November weather in May in Chicago...

Yeast and Fermentation / Calculator Confusion/Curiosity
« on: April 22, 2013, 06:04:33 AM »
I only use Wyeast Smack Packs and I always make starters and have been ever since I got into this hobby. I have always used Yeastcalc for my calculations and have noticed the last several times that there are now two stir plate calculators- one is Jamil's and the other is Troester and they calculate differently. So out of curiosity I also visited MrMalty and used the slider to make the growth factor the same as the two represented on Yeast calc and am looking for some continuity and not finding it. I'm hoping someone can give me an explanation as to where the differences are coming from.

Package date: 3/13/2013
Viability: Yeastcalc-81%, Mr. Malty 69%
Batch size: 6.25g
Og: 1.054
Stir Plate: Jamil-growth factor 2.01 requires 244B cells, 1.5L starter
Stir Plate: Troester-growth factor 2.6, 292B cells, 1.5 L starter
Stir Plate: 236B cells, 1L starter-sliding of growth factor made no changes

I realize, on average the difference in cells is not huge and all of my beer as attenuated well with no issues and I have always used Yeastcalc as I like the ability to calculate stepped starters so easily and I am not losing sleep over this but my curiosity has been peaked so my inquiring mind wants to know if one is more accurate than another and why the differences?

Homebrewer Bios / New Bio: Gary Dubofsky
« on: April 16, 2013, 01:47:41 PM »

Gary Dubofsky
Glenview, IL
Club: The IBU's
Homebrewing since 2010-officially-dabbled prior back in the day.........
Became an AHA member about the same time
Favorite styles are Pales, Belgians and Wheats, both American and German
First Beer Brewed: Midwest Supplies "Black Dog Ale" Turned out surprisingly well and very drinkable but never brewed again
There really is no style I won't brew but I am not a fan of stouts, lambics or Barleywines
My favorite recipes are mostly wheats. I really like the challenge of making a simple beer great and wheat can pose a little challenge to get just right
I brew on a 3 tier gravity system churning out 6 gallon batches and brew outside all year
I generally brew twice per month
I really like Maris Otter and am a big fan of WY1968 for most of my Pales and IPAs
Big fan of Noble hops for most beers and the obvious "c"s for my American styles
My two favorite creations to date are "Andi's a Peach Wheat" and "Addie's Ale"-these took many trials but are finally perfect (at least we all think so)
My most unusual beer to date is my first Gose with Hibiscus flowers but I haven't tasted it yet so this could also become my first brewing disaster ;D

Thanks for letting me share, I love brewing and just about everything beer related and love this forum and all the knowledge out there!


Ingredients / Gose-How much Salt?
« on: April 12, 2013, 01:38:56 PM »
Not sure what happened but somehow this original thread was deleted or disappeared as I can no longer find it

Anyway, someone asked that I post the final recipe I put together for my Hibiscus Gose so I posted it in the recipe forum.

If someone out there knows where this original thread went to please restore it if possible:)

Beer Recipes / Hibiscus Gose
« on: April 12, 2013, 07:55:15 AM »
I had discussion on this recipe in the ingredients section and have finalized the recipe. I was asked to share so here it is. I am planning on brewing this up over the weekend and will try to remember to follow up once packaged and tasted. If you brew this up let me know what you think.

BeerSmith 2 Recipe Printout -
Recipe: Hibiscus Gose
Brewer: Commune Brewing Company
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 9.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.054 SG
Estimated Color: 5.4 SRM
Estimated IBU: 12.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
12.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
5 lbs 8.5 oz          Wheat (3.0 SRM)                          Grain         3        47.9 %       
2 lbs                 Acidulated (Weyermann) (1.8 SRM)         Grain         4        17.3 %       
2 lbs                 Munich Malt (9.0 SRM)                    Grain         5        17.4 %       
2 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         6        17.4 %       
1.00 oz               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           7        12.9 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -             
0.50 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         9        -             
20.00 g               Sea Salt (Boil 5.0 mins)                 Other         10       -             
2.00 g                Coriander Seed (Boil 5.0 mins)           Spice         11       -             
45.00 g               Hibiscus Flower-Dried (Boil 0.0 mins)    Spice         12       -             
1.0 pkg               German Ale (Wyeast Labs #1007) [124.21 m Yeast         13       -             

Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 8.5 oz
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 2.84 gal of water at 131.2 F        122.0 F       30 min       
Saccharification  Add 2.31 gal of water at 186.0 F        148.0 F       30 min       
Mash Out          Add 2.59 gal of water at 211.8 F        168.0 F       10 min       

Sparge: Fly sparge with 2.89 gal water at 168.0 F
Conduct First Mash traditionally for conversion then add Acidulated Malt and perform second mash for 30 minutes or until pH drops to 3.75-3.8, sparge and boil

Gravity without Acidulated Malt=1.046 (anticipated)

Boulevard Amounts:
199g Hibiscus/31.5gallons
300g Coriander/33bbls
100g Sea Salt/31.5 gallons

Created with BeerSmith 2 -

Yeast and Fermentation / Wy 3522 Belgian Ardennes
« on: March 15, 2013, 01:57:29 PM »
Anybody ever use this yeast?

I will preface this by saying I am not a bottling noob-I only bottle and always have for as long as I've brewed so I know how to bottle and be patient but this yeast is throwing me.............

Belgian IPA
OG 1.084
FG 1.008

Brewed on 1/19 and bottled on 2/8. Bulk primed with 4.71oz with a finished volume of beer of 5 gallons.
When the beer was racked it was crystal clear and no trub was brought with it into the bottling bucket and bottled clear.

Last week I placed a bottle in the fridge for a few days for a sample. Upon pour it was still not fully carbonated which is not my concern as being so large it may just need more time but here is my dilemma: The pour was full of yeast floaties and there appears to be a solid 1/8-1/4 " of sedimant in the bottles and upon viewing my bottles today with a flashlight they all appear to have a large amount of floaties in them. They look like snow globes!

Even the new bottle I placed in the fridge 3 days ago still has yeast suspended in it! This is supposed to be highly flocculent and as mentioned no trub was racked when bottled so I am quite confused..........

Any one ever have this happen to them? Mind you, when I tasted the first, flat bottle A week or so ago the beer was fine with no off flavors or faults but I have never had yeast act like this before.

All Grain Brewing / Emphasize pilsner?
« on: March 13, 2013, 05:21:18 PM »
So I entered a Belgian blonde in a local comp and it scored a 33 which I was pretty pleased with but I'm confused...

Both judges said it was lacking the pilsner quality of the beer

The recipe was 85% pilsner !

Single infusion mash at 151 steady for 60 minutes and a 90 minute boil

Any thoughts as to what this comment means or how I would provide more emphasis? Could it be the water being too hard for the style?

All Grain Brewing / Next Step-Water
« on: March 05, 2013, 11:17:17 AM »
Looking to take the next step towards improving my beer:

I have been brewing all grain now for two years. The first year I spent improving my process and equipment to achieve consistency with my efficiency which I have now gotten to 82% across the board consistently!

The second year I spent refining my beers to the point where I have a nice line up of "house beers"
 that are in regular rotation, some have one me some medals along the way!

Now into my third year it is time to take the next step. For ease of conversation I will divide into light color and dark color beers. My light color beers are primarily by Belgians, Pales and IPAs, my darks are my holiday ales and porters. My concern with my pales and IPAs are hop presence. Bittering appears and tastes to be good but I know I can improve aroma and flavor but trust me, it is not due to not using enough hops!

I am in the 'burbs of Chicago and the info I have recieved in my report is:
Ca: 37ppm
CaCO3: 100ppm

My batch size is always 6.25 gallons and I have never had a problem with PH, whether dark or light the grain bill always and consistently brings me to 5.4-5.6 levels.

For my lighter beers I am trying to figure out what the best additions would be to bring out more of the hop flavor and aroma. I have downloaded Bru'n water and have done some initial reading but it's quite involved, or seems to be.............Trying to get a starting point of things I should be looking at!

For my dark beers I would like some input in my process as well as water. While I don't think astringency is a problem I think the overall quality of the beer can be improved with the water as well and how I should be handling the darker grains. Currently I mash them as part of the entire mash.  PH as mentioned always settles where it should be and I never sparge with water above 168F. Should I be adding the dark grains at batch sparge instead? My darker beers always seem to score lower than I think they taste and the comments I receive are always quite obtuse with really no defining reason. IMO, I feel as though a lot of people say astringent but it seems like a general catchall for a default flaw. When I and fellow drinkers have them we do not get the characteristics of astringency-confused

My final question would be how and water water to adjust. My set up involves a 7 gallon kettle for my strike and sparge water (basically strike water is heated first and used for mash, then filled again and heated for sparge) Should the adjustments be made to both water fills? Only Strike, or only sparge?

A little long winded I'm sure but I appreciate the help! Any other input or suggestions are greatly appreciated as well!

All Grain Brewing / Mash Schedule help please
« on: January 14, 2013, 08:10:35 AM »
Planning to brew up this Belgian IPA this coming Saturday and had a question regarding Mash schedule as this is the most Pilsner malt I've used in a recipe. The recipe is below and I am not sure if I should do a single infusion at 152 or a step infusion like 122 for 30 minutes and then raise to 152 for 30 minutes and then mash out. I batch sparge as well. Appreciate the input!

Recipe Specifications
Boil Size: 9.25 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 5.75 gal
Estimated OG: 1.074 SG
Estimated Color: 8.0 SRM
Estimated IBU: 67.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
11 lbs 8.0 oz         Pilsner (2 Row) Bel (2.0 SRM)            Grain         2        63.4 %       
3 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         3        16.5 %       
1 lbs 8.0 oz          Caravienne Malt (22.0 SRM)               Grain         4        8.3 %         
1 lbs 8.0 oz          Wheat, Torrified (1.7 SRM)               Grain         5        8.3 %         
10.1 oz               Aromatic Malt (26.0 SRM)                 Grain         6        3.5 %         
0.75 oz               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           7        25.6 IBUs     
1.00 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           8        15.9 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 15.0 min     Hop           9        12.1 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        10       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           11       7.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           12       4.9 IBUs     
1.50 oz               Orange Peel, Sweet (Boil 5.0 mins)       Spice         13       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 2.0 min    Hop           14       1.8 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         15       -             
1.25 tsp              Yeast Nutrient (Primary 3.0 days)        Other         16       -             

Pages: 1 2 [3] 4