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Topics - duboman

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Commercial Beer Reviews / Dia De Las Muertas-Louis Glunz Beer
« on: November 04, 2013, 10:42:43 PM »
So since Halloween is my birthday I got a 6 pack of this stuff from a friend out of the blue, (Which was a nice surprise).....until I tasted it:(

If you ever needed to confirm your ability to taste diacetyl in a beer take a sip of this, or don't:)

The Pub / Happy Halloween!
« on: October 31, 2013, 11:46:59 PM »

Kegging and Bottling / Well carbed but no head
« on: October 23, 2013, 08:25:07 PM »
So I have now brewed my Hard Root Beer twice and have a kegging question regarding head:

It is really a beer and it is sitting at 30psi at 40F using 25' of 3/16" Bevflex. I get a nice timely pour and the root beer is well carbonated but there is no head at all and am trying to figure out why.

Is it recipe driven?
Do I need a higher PSI? Shorter lines?
Too much sugar syrup to back sweeten?
Too high ABV?

Here's the Recipe and process:
Boil Size: 5.00 gal
Post Boil Volume: 2.25 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 2.75 gal
Estimated OG: 1.090 SG
Estimated Color: 28.0 SRM
Estimated IBU: 20.3 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 88.9 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
6 lbs 6.4 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.0 %       
4.1 oz                De-Bittered Black Malt (Dingemans) (550. Grain         2        3.0 %         
2.7 oz                Carafa I (337.0 SRM)                     Grain         3        2.0 %         
2.7 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        2.0 %         
1 lbs 4.5 oz          Sugar, Table (Sucrose) (1.0 SRM)         Sugar         5        15.0 %       
4.1 oz                Milk Sugar (Lactose) (0.0 SRM)           Sugar         6        3.0 %         
0.25 oz               Warrior [15.00 %] - Boil 60.0 min        Hop           7        20.3 IBUs     
0.15 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -             
0.24 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         9        -             
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         10       -             

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 8 lbs 8.6 oz

Once fermented out and cleared the product is cold crashed, back sweetened with 1450 grams of table sugar dissolved in 6 cups of water and racked to keg. 40ml of Gnome Root Beer Extract is then added for flavor.

I put the keg on at 30psi and set and forget. Takes a few days to carbonate being a 3 gallon keg.

I can't really change the recipe as it is exactly how it is supposed to taste and is a full 10%ABV which is what I wanted. Anything that I were to add to the recipe for head creation would have to be completely flavor neutral or not change the profile I have worked hard to achieve.

Appreciate any thoughts to get some head out of this!

The Pub / Pre craft beer movement....
« on: September 28, 2013, 09:38:39 PM »

Commercial Beer Reviews / Revolution brewing "It's a little crazy"
« on: August 16, 2013, 11:52:14 PM »
This is a Belgian pale ale primarily pilsner malt with magnum for bittering and dry hopped with cascade and citra. While it pours nice with a long lasting head. The cascade aroma is really nice but the citra is overdone and has a cat piss flavor:(

Sorry but this one missed the mark for me. The cascade would have been enough without the citra even being there, not sure I'm even pouring a second glass from the bomber.

The Pub / Midwest Brewers Fest-Plainfield IL
« on: August 13, 2013, 10:41:22 PM »
Just thought I would see who might be attending this year, maybe put some faces to names:)

Kegging and Bottling / Am I being impatient?
« on: August 09, 2013, 05:46:06 PM »
So after years of only bottling I'm finally set up to keg!

I kegged my first beer Tuesday afternoon, set psi to 25 and shook it few times as the day went on.

Last night I bled the excess, set to 10psi and tapped a glass or two. Great head but no carbonation. Too soon? Not high enough initial psi? Impatient?

Yes the co2 tank is full, yes I can hear the gas filling the keg, yes I verified there are no leaks anywhere in the system.

Temp is at 42F if that helps.
Appreciate the input

General Homebrew Discussion / B.C. Brewing
« on: July 05, 2013, 08:26:42 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, 01:29:49 PM »
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, 01:34:17 PM »
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, 10:21:45 PM »
Had to laugh....

Yeast and Fermentation / WY3724 How long does this take?
« on: June 14, 2013, 01:32:10 PM »
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, 09:46:23 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, 11:21:56 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, 01:04:33 PM »
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?

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