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Topics - ultravista

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All Grain Brewing / Suitable Sub for Mild Malt
« on: May 19, 2016, 06:23:02 AM »
I plan on brewing a malt-forward Imperial or Baltic style porter (1.084-1.086) that calls for Mild Malt as 12% of the grist. The recipe has a Maris Otter based at 52% and mix of crystals and other specialty malts - a diverse grain bill to impart character (roasty and malty).

Based my reading here and other boards, Vienna or Light Munich may be suitable subs for Mild Malt.

BYO: Grain on the Brain (Mar/Apr 2002)
Vienna and the light Munichs contribute the same amount of fermentables per pound as the other base malts (as opposed to specialty malts, which contribute less).

Not sure if the color of Munich or Vienna are important as this will be a near-black porter anyhow.

Looking for feedback for a suitable Milt Malt substitute.

Ingredients / Porter with Indian and Peruvian Coffee - Need Advice
« on: May 11, 2016, 07:06:00 AM »
I plan on brewing an Imperial Porter that calls for a 50/50 mix of Indian and Peruvian Coffee.

Can someone recommend common Indian and Peruvian coffees that would be suitable for a porter/stout?

Beer Recipes / For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 06:53:03 AM »
Denny - have you adapted your Bourbon Vanilla Imperial Porter to include coffee and chocolate?

I am interested in a Coffee Chocolate Imperial Porter and would appreciate your feedback.

General Homebrew Discussion / Adjusting Water for 750 mg/l Hardness?
« on: December 10, 2015, 07:44:44 AM »
My Las Vegas water report is:
Calcium (Ca+2): 75ppm
Magnesium (Mg+2): 24ppm
Sulfates (SO4-2): 228ppm
Sodium (Na+): 88ppm
Chloride (Cl-): 92ppm
Bicarbonate / Alkalinity: 138ppm
Hardness Total: 285 ppm

What do I need, and how much of it, to bring hardness up to 750 mg/l?

General Homebrew Discussion / How do you Store Your Grains?
« on: October 17, 2015, 12:47:51 PM »
I have two batches of un-milled grains packaged for a future batch, about 15 pounds bagged. I won't be using these for several months, possibly 6 or more.

Is there any value in storing the bags in the freezer?

What is the best storage method?

Yeast and Fermentation / Shipped Yeast Got Warm
« on: October 15, 2015, 06:53:15 PM »
My Vermont Ale strain arrived at 84F. I don't think it was warmer than that, if any, maybe a degree or two.

How bad is 84F for yeast?

All Grain Brewing / Northern Brewers Off the Topper Heady Clone
« on: October 08, 2015, 08:41:49 PM »
Looking for advice/feedback/suggestions from those who have brewed NB's Off the Topper, their Heady Topper clone.

It seems like a solid recipe and I would like to hear from others who have brewed this before.

General Homebrew Discussion / Pliny the Elder Dry Hopping
« on: October 04, 2015, 09:34:25 AM »
I am the only beer drinker in the house so a 5 gallon batch lasts me a few months ...

I have brewed a Pliny clone several times now with a recipe that has ~5 ounces of dry hops staggered 7 + 5 days. While Pliny is intended to be consumed fresh, it's just not possible given my situation.

Since it takes me a while to finish the batch, I've been thinking about dry hopping for 7 days then the other 5 when the keg is half consumed. My thought process being that the second later dry hop will provide aroma/flavor that may perhaps have been lost as the beer aged.

The issue however, is that the second dose is intended for 5 gallons, not 2.5 or less and I am wondering if the beer will be lacking flavor and aroma by going only with the first addition in the beginning.

So if you were me ... would you follow the recipe and load-up on dry hops as the recipe intends or try something new.

Will a 5 ounce dry hop dose have significantly more flavor & aroma than 2.5 ounces?

Your thoughts?

Yeast and Fermentation / WLP001 Starter Lag Time
« on: September 03, 2015, 06:00:59 PM »
I built a 2L starter last night with a 6 month old slurry of WLP001 from a local brewery. The yeast was stored at 40 degrees and tasted/smelled ok.

For the starter, I dumped approximately 200ML of the slurry into the starter. The starter is in a 4L flask and on a stir plate.

It's been approximately 24 hours now with no signs of activity in the starter. Nothing.

Sure, it is a bit old, but given the volume of yeast, I was expecting some decent activity by now.

I have only used WLP001 a few times - none with a starter. Does this yeast take off slowly in low gravity wort?

I've got about 800 ML of slurry left in the container. If you were me, would you pitch more or let it do its thing?

My brew day is Saturday ...

The Pub / Blood Iron Surplus - Anyone?
« on: April 23, 2015, 01:35:31 PM »
During a recent physical, my Dr. advised me that my blood iron content was a bit high - 240 mcg/dL with a normal range of 50-180 mcg/dL. Most everything else is good, including liver fat.

I do not consume much red meat, maybe once every two weeks, and can't figure out where the surplus of Iron is coming from. Pork and chicken are my go to meats.

In full disclosure, I told my Dr. that I brew my own beer and consume in moderation (at least to me ..). She suggested that I reduce alcohol and moderate my diet. No other suggestions.

Anyone else have higher than 'normal' Iron in their blood for homebrewed beer or beer consumption in general?

Kegging and Bottling / Question About Beer CO2 Absorption
« on: April 18, 2015, 07:19:19 PM »
I have a keg that was connected @ 15 PSI for 4 days at 75-80F while dry hopping. When connected w/gas, I found no leaks. There is a smidgen less than 5 gallons in the keg.

After a four days, I removed the gas and let it sit for another 2-3 days.

Today, when moving it into the refrigerator, I found it to be depressurized. The pressure release gave nothing.

I've got it back under gas, the lid and out post are soaped. No bubbles ...

Is it possible the beer absorbed the gas? Does this sound plausible for the lack of gas in the headspace (minor headspace)?

A commercial recipe calls for 1500 grams AA of Warrior extract. Warrior ranges from 15.0 – 17.0% AA (Hop Union).

What is the formula to calculate AAU or pounds?

My goal is to determine the weight in pounds.

General Homebrew Discussion / Do You Reuse Hop Shot Syringes?
« on: April 03, 2015, 05:36:24 PM »
I plan on buying a can of CO2 extract and fill-up 10ml syringes w/caps.

For those of you using extract, are you reusing the syringe or is it one time use only due to the viscosity of the extract?

All Grain Brewing / Pliny the Elder with Amarillo?
« on: April 03, 2015, 07:31:07 AM »
Does anyone have a recent or updated Pliny the Elder clone with Amarillo?

Neither the MoreBeer kit or Zymurgy (Double IPA / Vinnie's PTE recipe) reference Amarillo; the website however does.

Based on interviews, Vinnie cited using hop extract for bittering and pelletized hops from the 30 minute through dry hop. I would like to know where and how much Amarillo do use.

General Homebrew Discussion / Double Dry Hop Process?
« on: March 11, 2015, 06:40:43 PM »
Looking for feedback from those who double dry hop their DIPAs.

Following Vinnie Cilurzo's process of two doses of dry hops for Pliny the Elder or Younger's four doses, would it be best to use two or more mesh containers for each dose to keep the hop mass 'loose'?

For Elder, the 1st dose is 12 days and the 2nd 5 to 7 days, with a total of 4 ounces.

As I am dry hopping in the keg, the hops will be contained in a stainless mesh Dry Hopper (see link) to keep the wort clear.

Would it be best to simply add the 2nd dose on top of the wet mass of the 1st dose or add the second dose to a second container?

Or in simpler terms, if using a hop bag, are you adding it all to one bag or employ a second bag for the second round?

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