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Messages - duboman

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421
All Grain Brewing / Re: Mash Out Fiasco
« on: June 23, 2014, 02:53:49 PM »
Sounds like you batch sparged? If so there is no need to do a mash out in the technical term and if the water was higher than 168oF with pH in the proper range then tannin extraction shouldn't be a concern either.

The worst case scenario, assuming the above is you may have over sparged and missed your pre-boil volume?

422
Yeast and Fermentation / Re: Fermentation temp question
« on: June 23, 2014, 02:49:01 PM »
I tape my probe to the side of the vessel and insulate it from ambient in my freezer so the controller kicks things on or off depending on the temp of the probe. This allows me to keep the beer +/- 1oF from my set point.

423
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 05:51:46 AM »
I would try to mash between 148 and 150 to produce a more fermentable wort and if you want you can also add 1lb of sugar to the recipe to help dry the beer out. If you don't want to raise the ABV you can simply reduce the amount of base malt to a corresponding level to account for the bump in the sugar addition.

This should produce a a nice dry well attenuated beer.

424
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 04:30:58 AM »
Perhaps you can post your recipe and process, attenuation is related to process and ingredients as well as the yeast being pitched.

425
Beer Recipes / Re: 185 Days Until Christmas
« on: June 22, 2014, 01:52:02 PM »
I do a Big Belgian Quad for the holidays, 10% and it doesn't last long, start one soon and it'll be great by December

426
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 22, 2014, 01:05:51 PM »
Others may differ but personally i found it to be less attenuating and slightly fruitier even at lower temps, wasn't a fan but YMMV.

I prefer 05 and 1056 and the cleaner finish to serve the flavors more from the hops than the yeast

427
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: June 22, 2014, 01:01:27 PM »

That's what I was planning on making.  A saison with 3711, rose hips, hibiscus and Triskel hops.  I've used rose hips in a couple sours before.  They add tartness, flavor, aroma and a mild prickly sensation in the throat.  2-3oz seems to work fine.  3 oz is fairly strong, but not quite over the top.     
that sounds tasty as well, might have to try something like that soon as I'm planning out a saison now as well.

428
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: June 22, 2014, 07:25:52 AM »
It is, I like it in the lighter styles and try to stay away from the late addition aroma hops so the floral characteristics of the hibiscus shine through

429
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: June 21, 2014, 04:10:42 PM »
Which lacto souring process did you end up using?  If you pitched a commercial strain, which one was it?  What was the pH of the finished beer?  How much hibiscus did you use? 

Wyeast is releasing Lacto Brevis in July.  The same strain Cascade uses.  More hop tolerant than the others.

I did the traditional mash and ran off to boil for about 15 minutes, cooled to 90 and pitched 2 packs of WY5335 into 6 gal of wort and held at 95 for 4 days, brought the pH down to 4.0. Due to my schedule I then crashed the primary to 35 to halt the souring until the weekend.

I then proceeded with the traditional boil and hop additions per recipe. The recipe I use calls for 2oz of Hibiscus flowers at flame out and they steep for about 20 minutes. There is 22 grams of sea salt added at 10 minutes. Cooled and pitched WY1007 and fermented at 58 until done. Slowly brought the temp down to 38 and lagered it for 2 weeks and then bottled it to 2.8 vol.

You can find the recipe in this thread:https://www.homebrewersassociation.org/forum/index.php?topic=15426.15 if you scroll to the March 14th entry you'll have the new recipe

430
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: June 21, 2014, 03:08:52 PM »

My Hibiscus Gose is finally ready! It's fantastic, perfectly soured and just a taste of salt, thank you to all the helped me out in figuring out the lactobacillus!

431
Kegging and Bottling / Re: Took a small shower...
« on: June 21, 2014, 02:26:45 PM »
Now that would have been funny to see for sure!

I definitely felt like an idiot but had to laugh at myself as well after a few choice exclamations as I started mopping

432
Kegging and Bottling / Took a small shower...
« on: June 21, 2014, 12:38:48 PM »
Had a very productive day today as I brewed my Wheach for the summer and kegged up a new pale ale that I added 3oz of Nelson to the keg to dry hop.

Reminder to self: be sure liquid post poppet is properly seated prior to purging keg and sealing lid! Yup, took it full on in the face, now cleaning up the brewery and kegerator:(

The wife is still hysterically laughing.....

433
All Grain Brewing / Re: Low efficiency
« on: June 20, 2014, 01:54:55 PM »
At what temperature did you take your pre-boil reading? IMO, anything greater than 100oF is completely unreliable even when adjusted for temperature. I always try to get things down to as close to 60oF as possible but at least lower than 100oF.

+1 to checking the calibration of the hydrometer as well, sometimes the paper insert moves:(

434
Beer Travel / Re: Untappd
« on: June 18, 2014, 04:23:16 AM »
I use it pretty regularly, GDubo, keeps track of what I drink and I like to make notes in the wish list for searching things out I read about and want to try

435
Commercial Beer Reviews / Anderson Valley Gose
« on: June 14, 2014, 03:29:40 PM »
Since I just bottled my hibiscus Gose I picked this up.

Really nice and tart, slightly sour and a touch of sea salt comes through. Pours with a short lived airy head and a bit of citrus flavor.

Really a nice warm weather quencher for sure!


I would say this is a really nice commercial example of a style that's difficult to find packaged or on tap, at least where I am:)

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