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Messages - rjharper

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General Homebrew Discussion / Re: Near-perfect Brew Day
« on: April 16, 2012, 07:55:32 AM »
Yeah I fall under the brew alone category.  Yesterday; perfect weather, windows open, the smell of malt and hops wafting from the garage, blending with the rose garden blowing in the kitchen window, a pot of peaberry Kona coffee, and Gypsy Kings on Pandora.  Good brew day yesterday.

Now drinking, dont do that alone...

Yeast and Fermentation / Re: Which Brett?
« on: April 16, 2012, 06:41:55 AM »
Thanks Tom,

Any reason why you go with Brett l from WY but Brett b from WLP?  I had read somewhere that WLP had recent changed their Brett c to add some Lacto because it was too mild?  I can go with either source, but I've always favored WLP since I think I get better results with them.

Yeast and Fermentation / Which Brett?
« on: April 15, 2012, 06:59:50 PM »
I brewed a Scottish strong ale a few weeks ago with an OG of 1.106  I used a WLP028 yeast cake from a previous batch, oxygenated heavily, but fermentation stalled out at 1.040. In hindsight, I mashed too high for this recipe, I should have gone lower to push fermentability.

So that said, I'm thinking this might be a good candidate for my first attempt at souring. The beer at the moment has a really good malty flavor, the kettle caramelization has a nice nutty, toffee flavor, but the overall delivery is just way too sweet.  I though adding some Brett, knowing its ability to chow down through some of the unfermentables, might make for an interesting end result. But which Brett?

WLP645 Brett C seems to make the most sense, its from English type ales, but I don't like the pineapple aromas it promises. The alternatives would be Brett B and go Belgian, or Brett L and go smoky, spicy and horsey.

I've got zero Brett experience, so help me out please.

General Homebrew Discussion / Re: Bluebonnet scores
« on: April 12, 2012, 08:33:06 AM »
I got mine in this week too.  My RIS went from 41.5 in the first round to 31 in the second round, which is a little confusing.  Maybe they were judging to a higher standard in the second round?  It is a little under-attenuated because the yeast gave out after 14.5% abv! :)

My Belgian Dark got dinged too, but that was from the Kirsch/Oak character from a little wood ageing.  I should know better than that. I should have entered it as 16E.

Otherwise I got a 44.5 on my Blonde (3rd) and a 41 on my American Amber (1st).

Extract/Partial Mash Brewing / Re: Amber Ale Recipe
« on: April 05, 2012, 12:41:45 PM »
I have noticed that boil-off seems to be a flat rate dependent on system (Mostly surface area of brewpot). Mine is about 2 gallons per hour. You will never get an exact number, it will always be just close.

Damn, I get 1 gal/hr.  FWIW I use a keggle with a 12" opening, and a small banjo burner converted to HP propane.  Rolling boil, but not crazy.

Commercial Beer Reviews / Re: belgian ales
« on: April 03, 2012, 03:05:19 PM »

Beer Recipes / Historic / Egyptian Brewing
« on: April 02, 2012, 03:33:21 PM »
So after visiting a Tutankhamen exhibit, and reading about the basic Egyptian beer process of making dough, baking it (enought to toast the outside but leave inside raw to maintain yeast and enzymes), mashing the bread overnight, then adding dates, herbs or spices, I want to give it a go.  There's not a lot on the web at first glance, so here's my best effort.  It's a no boil recipe based on the exhibit, but I want to tweak just enough to help sanitize / ensure yeast viability.

So, for three gallons
2lbs 2-row
2lbs malted wheat
1lb oats
Dry baking yeast

Combine grains (inc husks), add bakers yeast and suffient water for form loose dough.
Knead into 2 loaves, allow to to rise for 2hrs.
Bake loave @ 400F until crust is dark toast but not burnt.
Remove from oven.
Chop baked loaf and unbacked dough into 1/2" pieces.
Mash breads, chopped dates, saffron, and chamomile for 8hrs @ 145F (thinking no sparge, BIB style)

2lbs dates
1oz chamomile
1.0g saffron
3 camden tablets (my addition for some extra sanitation / yeast control)

WLP001 California Ale

Add camden tablets to primary fermenter.
Drain mash tun to primary
Wait 24 hrs
Pitch brewers yeast, and proceed as normal.

Pitching a SWAG for 50% efficiency and 3 gallons, I put this at ~1.050 OG ballpark.  Thoughts anyone?  I've love any input / suggestions / criticisms / encouragement!

Thanks, Ross

Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 01:33:52 PM »
I've got a Blonde Ale that's medalled twice on 90% pale, 5% wheat, 5% munich, mashed @ 150F.  Apparently that combo works...

What yeast?  I made my Cream Ale last weekend and Blonde Ale is on the schedule in 2 weeks.

WLP001 ferment cool and slow.  Saaz at 60 and 15.

Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 01:13:04 PM »
I've got a Blonde Ale that's medalled twice on 90% pale, 5% wheat, 5% munich, mashed @ 150F.  Apparently that combo works...

Classifieds / Re: whisky barrels need homes
« on: March 13, 2012, 10:29:19 AM »
I PM'd them through here, and sent an email through their website.  Our homebrew club wanted to get a palette together, but I've never heard anything back.

Beer Recipes / Re: skull splitter
« on: March 12, 2012, 09:51:01 AM »
Most of the good wee heavies seem to follow the Traquair clone route, which is a good thing.  99% base malt (Golden Promise preferably, or Marris Otter), and 1% Roast Barley, then kettle caramelize the hell out of 1 gal of 1st runnings.  Bittering hops only (EK Goldings, Fuggles or N Brewer) to style.

And for what it's worth, Skull Splitter is just one of Orkney Brewing's fine offerings.  Try Red MacGregor, or Dark Island.

Kegging and Bottling / Re: Beer Cases! Help!
« on: March 09, 2012, 08:55:07 AM »
I use the $5 plastic filing crates from Wally-World.  You need to cut a piece of 1/4 ply to strengthen the base, but they hold 30 bottles (5x6) perfectly, and are just tall enough to stack.  They also hold 20 bombers or wine bottles (5x4) perfectly too, but you cant stack 'em that way.

Disclaimer, I did NOT buy a case of Hard Lime, I simply re-purposed the box home from the liquor store...

Kegging and Bottling / Re: I need some sort of leaf filter
« on: March 08, 2012, 10:07:22 AM »
I have some stainless steel mesh (think bug screen size holes), that I've wrapped around a siphon tube, and also one of my dip tubes.  That works pretty well to keep everything back.

Ingredients / Re: Coffee Addition into Secondary
« on: February 15, 2012, 10:16:17 PM »
i cold brewed 4ox of coffee, and dry beaned another 4oz, in 5gal of porter. Waaaaaay too much.  So go easy...

It is exactly this kind of problem that leads most of us to buy another carboy, and why I have 10 or so.

I hate that feeling of being tanked locked.  "Hmmm, if I bottle what's left in that keg, then I can rack this secondary to it, then rack that primary to the secondary, then I can brew another".  It's a good think AG takes a few hours...

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