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Messages - duboman

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421
Beer Recipes / Re: Hibiscus Gose
« on: April 06, 2014, 03:07:07 PM »
In your original recipe you say to conduct the mash then add the acid malt and conduct another mash for 30 minutes.  Are you draining out the first mash water before adding the acid malt?  What temp should you maintain with the acid malt?

Thanks
no, the first mash was done traditiinally and held, the acid malt was added after the 60 minutes to drop the pH in a means to sour and held, then drained and sparged.

The original recipe produced a good beer but not sour enough, the concern being that more acid malt would have produced a acid type off flavor above a tolersble threshold.

The next iteration im planning in the next week or two will be soured according to the second recipe/lacto process I updated

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422
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 06, 2014, 03:01:54 PM »
those look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?

Dubo-bro' --

I shared my recipe/notes and answered your question at:  http://forum.northernbrewer.com/viewtopic.php?f=4&t=64160&p=1063725#p1063725
[/quote]hey thanks, I'll check it out

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423
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 06, 2014, 01:01:11 PM »






From left to right:

1. Summit/Amarillo/Citra IPA.  Recently tapped, and still cloudy from dry hops, plus flaked oats and wheat malt in the grain bill.

2. Choke cherry Belgian Wit.  Made with the actual fruit.

3. Saison Dupont Clone

Each one is tasty.
those look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?

424
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 06, 2014, 10:56:49 AM »
heres a pic of my first go at a dry stout, must say personally I am quite happy with it!

425
Kegging and Bottling / Re: Carbonation
« on: April 06, 2014, 09:14:35 AM »
Duboman, Euge and DM, thanks for the insight. It's a learning experience which is why I'm doing one gallon batches before I jump to anything larger.

It's a constant learning experience and that's the fun of this great hobby. Experimenting with new things and creating new beers is really the fun of it all. Once you get your process refined everything becomes easier!

Cheers!

426
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 05, 2014, 07:21:48 PM »

Very nice. Dies the juniper up the ante on the forest impression a bit?

Here's my dRye (or Ryerish) session stout. Got better than expected efficiency so it almost wasn't session. Was aiming for 1.038 got 1.041


that looks tasty! Yes, I like the juniper but didn't put enough thought into the hops and just added the berries to my standard common which is all NB. Definitely made a note on that to rethink it.

427
Congratulations to everyone! The AHA continues to be in good hands!

428
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 05, 2014, 02:53:22 PM »
here's my latest Cali Common brewed this one with some juniper berries and it turned out really nice, next time though I have to switch out the northern brewer hops, just a tad too "forest like" but easily drinkable.

429
Equipment and Software / Re: Recipe designer software
« on: April 05, 2014, 06:32:57 AM »

Does BeerSmith allow one to set the OG, input the grains as %'s, and let the software figure out the grain bill weights?
sort of but backwards, you simply enter the grains and then click the percentages button and put whatever percentage you want in, once that's done you can adjust the gravity accordingly.

430
Equipment and Software / Re: brew nanny
« on: April 03, 2014, 01:55:58 PM »
I saw this too and laughed, if it blows clean off from over active fermentation does it text you and say "get home you've got a mess to clean up"?

431
Kegging and Bottling / Re: Keg Cleaning ... and more
« on: April 02, 2014, 06:36:33 AM »
I will usually take apart the keg and toss the parts into it, add hot water and OXY and allow to soak, then rinse. I will then assemble the keg, add hot water and OXY again and run through the taps and lines, then repeat the process with Star San to sanitize prior to racking the beer for set up. I'll usually take a brush to the dip tube as well.

I'm also sure to use keg lube on all the gaskets during assembly and obviously check for any leaks prior to racking and set up.

432
Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 01, 2014, 10:13:58 AM »

I've used 3944 many times. Makes a nice wit.
+1, got one finishing up fermentation now and it's a great yeast!

433
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 01, 2014, 10:12:59 AM »
I like warrior, I find it provides a nice clean bitter to my beers either as a FWH or traditional addition

434
Kegging and Bottling / Re: Carbonation
« on: March 31, 2014, 01:12:44 PM »
I would turn the bottles upside down and then back a couple of times to make sure the yeast is in suspension.  And keep the bottles around 68 degrees or so.

+1, rousing the yeast will wake them up a bit faster with the warmer temps. IMO, you can go 70-80 degrees for bottle conditioning with no ill effects but definitely higher than the mid to low 60's or they'll take forever!

435
Yeah, the starter will be fine. In the future get a scale and weigh out the DME, it's more precise.

I use a 10:1 ratio meaning 100 grams extract to 1L of water and so on. This will always yield a starter wort of 1.035-1.040 which is perfect. If you are dealing with old yeast or building up from dregs then use a bit less DME like 5:1 or 7:1

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