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Topics - ynotbrusum

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1
All Grain Brewing / Brain fart American Amber Hefeweizen
« on: December 15, 2017, 07:38:07 AM »
So I was making side by side batches last Saturday and inadvertently pitched American Hefeweizen yeast that I intended for a Prickly Pear Wheat Ale into a Denny’s Rye IPA.  The two fermenters were side by side and I was tired - what can I say?

Should I proceed to dry hop this concoction?  Thankfully the wheat ale is proceeding nicely with the incorrect yeast that was setup for the RyeIPA.  That will get the prickly pear syrup in the secondary fermenter and probably turn out just fine.

Gotta love this hobby....

2
Ingredients / Crisp Heritage Malt - Chevallier suggestions
« on: December 05, 2017, 04:05:21 PM »
Has anybody had experience with the Crisp Chevallier malt?  I bought a sack on a whim and now am considering what to start with on this ingredient.  I like a lot of English Ales - but I am wondering if there are more styles that would benefit from this malt.  If only English Ales, then which of them are best in your experience with this malt?  Any particularly good or bad experiences?

3
General Homebrew Discussion / Mixed fermentation dry stout
« on: November 10, 2017, 08:33:29 PM »
Ok, so I have to pass this along.  It may not fit a BJCP category precisely, but I brewed a simple beer that tastes good and hit my expectations right on.  I brewed a dry stout and pulled about a pint and a half of the wort and inoculated it with White Labs Roselaere blend.  The main batch was just fermented with Nottingham.  After about 3 weeks, I heated the Roselaere to 150F to kill the bugs and racked it to a keg. Then I racked the main batch into the keg, cold crashed and carbed it for a Club sampling night of beer and food pairings- I paired it with Holiday sugar cookies.

Just sayin - it was freakin awesome.  The dry stout with the slight Brett dry horseyness really made a great contrast with the cookies.  Quite the treat, indeed.  You may want to give this a try for your holiday guests.  It probably approximates the old barrel fermented stouts of yesteryear.  If not, it makes a really tasty brew combo anyway.

Cheers!

4
Ingredients / Campden Dosage for Fruit in Beer
« on: July 05, 2017, 01:12:37 PM »
I have a third iteration (3rd year in a row) started on a Blackberry Bretted Saison.  The Saison will receive post-fermentation a few pounds of fresh blackberries and a not yet determined brett strain.  I want to dose the blackberries with some Campden tablets or powdered Potassium Metabisulfite or Sodium Metabisulfate.  I don't know for sure how many pounds of Blackberries I will receive next month (my brother in-law has a patch growing wild behind his property, so I have had 12 pounds in the first year and about 8 pounds last year, the second year).  My question is how does one dose the fruit on a per pound basis.  The first two iterations were not dosed at all, but I want to better control the Brett character and hope to eliminate other wild yeasts or bacteria...  Is it possible that a dosing table exists out there among the sour/mixed fermentation beer/mead/cider community? Also, how long does it take to eliminate the unwanted bugs to become safe to add the Brett strain?  Thanks in advance for any suggestions on this.

5
Ingredients / Rahr Pilsner adjustment in BW
« on: October 14, 2016, 05:14:43 AM »
I recall the two row as being adjusted to 5 degrees L, but is there a specific number to use for Rahr Pilsner malt?  Got a sack and brewing this weekend.

6
Yeast and Fermentation / Munich yeast by Lallemand
« on: July 06, 2016, 05:19:58 AM »
My first try with this yeast - Gave this one a shot in a low gravity Hefeweizen.  Inside of 24 hours with a two quart frozen water bottle on the lid it shot yeast through the airlock (at 64F ambient basement temperature).  Overnight at 36 hours it popped the bucket lid with a slight yeast drool down the side.  Nice spicy phenolics and light banana esters in the wiped up yeast.  Put it in a cold water bath to slow things down.

Is this typical with this yeast and does it make a good hefe?

7
All Grain Brewing / Tropical Stout
« on: June 17, 2016, 10:43:57 AM »
So, this is a new style to me and I am starting with a 2.5 gallon batch (4 gallons in the boil):

4 lbs Maris Otter
1 lb Simpson Double Roast
4 oz. Chocolate
2 oz. Carafa II

Boil additions (1 hour boil):
1 lb Molasses
4oz. Lactose

60 Min 1 oz. East Kent Goldings; 30 minute add .5 oz EKG

Fermenting with S-23 in the low 60's F.

Any thoughts on this style or recipe as proposed?

8
General Homebrew Discussion / Irony of ironies?
« on: April 21, 2016, 08:15:09 PM »
Taking a break from studying German brewing texts tonight, I came across this:

http://www.worldbeerawards.com/fujizakura-heights-beer-munchen-lager.25347.html

Looks like the "It" was hiding in Japan last year....

9
Any thoughts on priming in a keg as a substitute for a diacetyl rest for lagers?  I was out of town when a batch would typically been given a d-rest.  It's been a month in the primary and I was thinking to prime in the lag, anyway.  The thought occurred to me that it might reduce diacetyl, too....just a random thought, not empirically backed by any means.

10
General Homebrew Discussion / Acid solution for Beerstone
« on: December 31, 2015, 09:23:23 AM »
Just wondering if anyone out there has a standard solution acid concentration for use in removing beerstone from brew kettles as mentioned by Drew Beechum on the most recent podcast?  Also, which type of acid do you use?

Any insight would be appreciated, as I have always done an overnight soak with PBW or Craftmeister in the past, but I understand the acid approach is quick and effortless.  I plan a New Year's Day brewery and keg cleaning and beer racking day.

11
General Homebrew Discussion / Diluting wort to get right OG
« on: November 07, 2015, 02:28:19 PM »
Is this a linear process, so if you have 10 gallons of 1.056 wort and you add a gallon of water to it, will you have 1.0504 wort?  End of a long day and I got excess efficiency and a slightly longer boil off than expected.  I was shooting for 11 gallons at 1.050....so trying to get back to where I wanted in the easiest way (would like to avoid over dilution, if I can).

12
All Grain Brewing / Speed Pils
« on: September 26, 2015, 08:08:41 AM »
Trying a 45 minute mash 45 minute boil then Brulosopher lager regimen on a German Northern Pilsto see how this speed approach will work Gotta run - this was a quick brew day before an Okto party today.

13
All Grain Brewing / What Brunwater setting for a Flanders Red?
« on: September 15, 2015, 04:55:37 AM »
Making a batch this weekend starting with RO.  I haven't gone through Brunwater on a Flanders yet, so I thought I would ask if anyone has a favorite setting for it or an outright suggested adjustment for a Flanders Red?

I will be playing with it (Brunwater) later - I am using some flaked maize in the recipe for the first time....

14
General Homebrew Discussion / Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 11:10:04 AM »
My Berliner went a bit further on the tartness scale 2.9-3.0 pH, so I made a blackberry syrup to balance it out a bit.  Very refreshing and quite the hit with friends.....

https://flic.kr/p/xv4zDh

https://flic.kr/p/xv4zDh

Almost as colorful as Amanda's Beet Berliner from NHC 2014! 

15
General Homebrew Discussion / Quick turn around on BJCP Tasting Exam
« on: August 12, 2015, 07:15:24 PM »
Took the test on 6-6-15 and got results back on 8-11-15.  Now that was pretty darn fast - I expected to hear results much later this year.  And I did better than expected - 81, so that was nice.  Now I need to get judging.

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