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Messages - ynotbrusum

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346
Yeast and Fermentation / Re: Banana ester in my lager after diacetyl rest
« on: November 11, 2015, 02:28:49 PM »
shaken like I needed bail from a brother-in-law who owed me money

ROTFL!  May I use that one?

Please do - visualization in this instance provided extra vigor!

347
Yeast and Fermentation / Re: Banana ester in my lager after diacetyl rest
« on: November 11, 2015, 01:47:15 PM »
My observances on a couple issues raised in this thread:

My last Helles was a 10 gallon batch - the starter was the first gallon run off from the kettle into a 3 gallon better bottle with solid stopper (silicone o-ring tight), shaken like I needed bail from a brother-in-law who owed me money, pitched two packs of 2038 at room temperature, held to high krausen and pitched into the chilled and aerated wort about 7-8 hours later (after return from a neighborhood gathering).  It was off and running/roaring like an ale when I checked in the following morning.

As to starting warm and dropping after fermentation becomes active - I know a solid award winning lager home Brewer who does it this way and we just agree to enjoy each other's beers without challenging process.  (BTW his day job allows me to purchase his pro wares at the local beer store - he is Siebel taught and knowledgable).

348
All Grain Brewing / Re: toasted oatmeal stout
« on: November 11, 2015, 01:27:08 PM »
I have toasted oats and malts for various beers and I perceive a silkiness in the mouthfeel as well as a nuttiness that is enhanced, more so than directly translating to oatmeal cookie flavor, but I may be finicky on my oatmeal cookies!

349
Sounds like another XBmt to be undertaken....Marshall???

350
I'm just surprised that the subject of decoction as being necessary to a true Helles has not been raised -  :o :o

351
General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 10, 2015, 08:14:41 PM »
I would have put Amarillo in there for the late hop and maybe something like Mosaic as your mystery hop?

I suggest rebrewing a batch at a time until you work through all available hops to identify the mystery hop.  I am willing to judge them and would consider a road trip!  Hah!

352
General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 10, 2015, 08:07:27 PM »
Commercial brew Jeffy sent from Tampa Bay Brewing Company - called Reef Donkey, an APA:

2014  GABF bronze winner definitely displays its worthiness of the accolades.  Lemony citrus aroma, creamy malt mouthfeel and medium body.  Gold colored quaffer that offers solid bitterness with nice malt balance.  Hop forward enough to definitely fit the style, but not a tongue scraper.  Solid brew with great water profile to let everything shine through.  The side of the can says it all "Draft Beer to Your Face". Yep right down the pie hole.....

353
General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 10, 2015, 07:35:36 PM »
Jeffy's IPA - another winner

Piney, citrusy, slight grapefruit hop aromas; countered with rich maltiness on the nose late

Lingering head - full 3 fingers with rocky texture and off-white hue; major lacing and clear Amber color

Initial bitterness, slight grassiness clears away as it is swallowed.  Malt balance comes to the fore on second sip and aftertaste; not overly caramelly sweet - preferred - but sweetness that exists appears to come from the alcohol and is fleeting and acceptable; not hot or solvent though; slightest of smokiness very late

Fairly dry and crisp, but not watery; tingly on back and sides of tongue from carbonation; medium light body; well fermented to set up complexity on the palate as the multiple hops/complex hop works to assert their respective profiles in concert with the malt bill.

Overall, an enjoyable IPA; not overboard with bittering, yet assertive, late hops/dry hops with residual hop oils are very noticeable on the late palate to bring a nice finish to an overall very enjoyable IPA.

354
General Homebrew Discussion / Re: Mash Hopping
« on: November 10, 2015, 12:14:27 PM »
I tried it on an early Pliny recipe made with a neighbor.  Who knows if it did anything, but I have never tried it since.  My mashes are simply water and grains with some tweaks to the water and an occasional adjunct addition.  Hops are for later.  If I knew what I would get out of a mash hop, I would consider it, but until someone gives measurements in terms of IBU's or flavor or aroma, I won't waste the money.

355
General Homebrew Discussion / Re: Hope Your RIght on HSA
« on: November 10, 2015, 12:05:55 PM »
Actually I see it as more of a foam issue. The more HSA the less foam stability there is.

And why would that be?  I thought foam was principally related to protein levels and mash temps - does the HSA degrade proteins necessary for head stability?

http://www.homebrewersassociation.org/how-to-brew/secrets-better-beer-foam/


356
General Homebrew Discussion / Re: Diluting wort to get right OG
« on: November 07, 2015, 02:49:20 PM »
Thanks and for sugar, just drop 1.056 to 56?

357
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).

358
General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 06, 2015, 12:24:48 PM »
I just opened another beer from Ynotbrusum, this one marked Flanders Red (bretted).  It presents with a small foam stand, but the head is persistent and leaves nice legs in the glass.  Beautiful burgundy color; very clear.  Aroma has some cherry esters and a little farmhouse funk.  Malt is subdued, but kind of reminds me of saltine crackers.  Flavor is sour cherries, with some Munich malt thrown in - thinking of salt water taffy for some reason.  Body and mouthfeel is a bit on the thin side, but has a tongue coating sourness that lingers into the finish.

Nice Flanders.  I would like a little more body, but I know how hard it is to accomplish that with this style.  I can probably assume that this was fuller and more carbonated on tap before bottling.

Thanks!  I am enjoying this exchange.

Thanks, Jeff.  Yes, that one was a Solera blend from a prior tart cherry wine base addition to a 5 gallon bourbon barrel and its body is quite light.  Next time my blending might get this a bit more full using a different ratio on the base blends.

I will be intentional about getting to a couple more of your brews this weekend and post on them.  Agreed that this swap was a great idea and I look forward to more in the future (and to time my beers a bit better to allow some bottle conditioning rather than solely bottling off the keg).

359
General Homebrew Discussion / Re: Wort Split: Single + Czech Pils
« on: November 04, 2015, 11:55:48 AM »
Not sure what you hope to do with the kettle additions entirely, but I would just use Brunwater's yellow malty designation for your Belgian.  But if you want something specific in terms of the yeast profile, you can alter it accordingly...such as sulfate for late hops/dry hops.

360
General Homebrew Discussion / Re: Brewing with raisins
« on: November 04, 2015, 11:43:49 AM »
I used raisins in a Tomme Arthur dubbed recipe but I didn't realize that I should purée it and add it to the fermenter....so I had to stir like crazy for the last ten minutes of the boil, after I added the raisins to the late boil.  But it all turned out fine and the dubbel was later bottled and waxed for long term storage.  It has held up well!

But if doing it all over again, I would add the raisins to a small pot with a bit of water in it and bring it to a boil and purée after, then add to the fermenter at high krausen or a touch later. 

As noted by the others, Special B can get you very close taste wise, too, though slightly different in flavor.

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