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Messages - ynotbrusum

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376
All Grain Brewing / Re: Tropical Stout
« on: June 17, 2016, 01:38:52 PM »
Agreed, Joe.  I wasn't terribly clear.  I was expecting it to leave some residual "cane"-like flavor, but ferment out mostly, if not entirely.  The lactose is intended to ensure some residual unfermented sugars giving it sweetness, but if the lager yeast leaves some "molasses" flavor behind, I am hoping it compliments the fruity esters and sweetness to some degree to give complexity.

I see it very much like honey added to a honey lemon Koelsch to give floral notes to balance the citrus.

I could be convinced otherwise - this is my first fling on this style.

377
General Homebrew Discussion / Re: Best Beers in America
« on: June 17, 2016, 01:30:32 PM »

For the record, most of the beers I have been drinking are <6%, with the majority around 5, and even some 4% and less thrown in there.

I brought a tmavý ležák to club night. That is a dark Czeck lager. Mine was at 4%, as my club had all session beers at the both.p

Agreed. Making tasty low(er) alcohol beer is a fun challenge - and they're wonderful to drink in quantity. I gave my mother-in-law a pour of Denny's Mild (FYI Denny: I went with 10% flaked wheat and it is awesome) that sits at a petite 2.9% and she was floored by the flavor in that low of an ABV.


A well done Mild is a beer to behold.  A 4% dark Czech lager is on my list of brews to make this year.  I had one at the lunch hour of a comp in Wisconsin and the judges killed the keg in half an hour.

378
All Grain Brewing / Re: Tropical Stout
« on: June 17, 2016, 01:16:01 PM »
I appreciate the concerns and I will tone it back to 4 oz. of molasses - I will use the Barbadian without the Blackstrap and unsulphured.  As a Tropical Stout, the beer needs to be sweet per the style, however.  I am not sure if molasses can dominate, but the style definitely contemplates Caribbean influence on the sweetness and molasses is that. 

This is not a beer I intend to make habitually...it is for a club contest for this new style in the 2015 BJCP style guide (hence only the 2.5 gallon batch that I will bottle condition).  We had a commercial example of the style a few months back and it was so badly oxidized that the style flavor was somewhat lost on us.

Just wondering if anyone has brewed the style and any additional feedback is welcome.  I have all the ingredients other than the lactose and the molasses, so I intend to make it Sunday, if all goes as planned.

379
All Grain Brewing / Re: Tropical Stout
« on: June 17, 2016, 11:22:24 AM »
I was not going to use black strap - something milder.

Here's the BJCP flavor description:

Flavor: Quite sweet with a smooth dark grain flavors, and restrained bitterness. Roasted grain and malt character can be moderate to high with a smooth coffee or chocolate flavor, although the roast character is moderated in the balance by the sweet finish. Moderate to high fruity esters. Can have a sweet, dark rum-like quality. Little to no hop flavor. Medium-low to no diacetyl.

And the ingredients per BJCP:

Characteristic Ingredients: Similar to a sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.

This newly recognized style is fermented with estery lager yeast and S-23 has the most of that as far as I know.

380
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?

381
General Homebrew Discussion / Re: Giving up the glass
« on: June 11, 2016, 06:03:46 AM »
On the safety front - my wife gave me a set of the traffic cones.  Seriously.  I use them mostly in case visitors come while brewing, but also to cause me to step around trip hazards if I'm meandering while thinking about something else in the brew day. For example my 2 tier 3 keggle brew set up has a tongue on it for "trailering" to a neighbor's house for brewing (using a lawn tractor).  I used to trip on them but now I set the cone in front of it automatically each time I brew. Saves ankle bangs for sure...

382
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 11, 2016, 05:51:16 AM »
Didn't get mine yet, but I said there is no hurry and there isn't.  If you get into the swap and something happens, then just let the intended recipient know.  That's what my sender did and I'm patient - I brew lagers and sours....

383
General Homebrew Discussion / Re: AHA Forum Meet Up @ NHC16
« on: June 11, 2016, 05:45:23 AM »
I'm in a dark shirt next to Randy Mosher.  Balding with beard (otherwise known as your average attendee).

By the way - these guys brought some truly great brews to share - thanks guys!!

384
Yeast and Fermentation / Re: Still learning my yeast strain
« on: June 03, 2016, 02:53:03 PM »
Its crazy sometimes how just when you think you know something, you still have more to learn

In the words of the immortal Jethro Gump, "The more I know about beer, the more I know I need to know more about beer."

My motto for life has been "the more I learn, the more I learn that there is more to learn"

385
I broke down and bought the Cool Brewing chiller bag that is sold online.  It works great for both heat and chilling.  Kind of expensive, but my summer ales are much happier chilled down with a couple small water bottles that are frozen and swapped out daily.  For lagers, I use a chest freezer on an external thermostat.

My kids are out of the house now, so no one to blame about lights left on but me and the wife (make that me....)

386
General Homebrew Discussion / Re: Denny hits 500 today...
« on: June 02, 2016, 11:52:32 AM »
I think that is the same picture from batch 393!!

Nah, that mash paddle is definitely new!

387
Maybe some residual manufacturing oils or other residue that did not get totally removed in the initial cleaning?  With the acidic mash, it may have lifted some off the outside of the coils?

388
Why so long in the primary?  No empty kegs...now I will bottle beers from keg and get on with a quicker rotation to the kegs.

Or buy more kegs.

Amanda and I have decided this thread is full of liars.    ;D
at the very least you guys are entering competitions a lot less frequently than those making the infected stuff I keep running into at the judging table.

Sure, I've tossed batches.  Certainly more because of oxidation or just being tired of it, but infections happen.  Occasionally the effect is lovely, and sometimes others don't even notice it.  Friends couldn't detect the mouse in a batch of cider, but it was there, and I didn't keep that **** another day.


Infections don't just happen, though.  There's a weak link somewhere that allows them to happen.  I've had a couple over the years, but nothing persistent or even really traceable to specific equipment.  Probably due to way underpitching or using old yeast such that the infection took hold before the yeast did.

I used to be a little more worried about it until I realized that the strange tart flavor in certain beers came from Nottingham yeast.

As to more kegs - at 17, I am pushing my storage space limits already!

As to causes of infection, I think the airborne contaminants can be minimized, and good cleaning and sanitation can root out most issues on the containers and transfer tubing, but what about those that are in the yeast pack?  I noticed that on the yeast packaging or website, some of the wild yeast are present and given enough time may be able to take hold to a noticeable degree....

389
My chief problem on recent dumpers (2 in the last year) were due to mold and wild yeast taking hold post fermentation, when I left the beer in the primary for over a month beyond fermentation ending.  Those buggers arose, because they were present (perhaps from airborne contamination, but also a possible result of the yeast used on a re-pitch getting contaminated...)  In any event they didn't show up for several weeks and were pretty mildly impactful (though enough effect on flavor to make me say "dump it!").

Why so long in the primary?  No empty kegs...now I will bottle beers from keg and get on with a quicker rotation to the kegs.

390
General Homebrew Discussion / Re: Iodine vs Starsan
« on: May 15, 2016, 02:33:38 PM »
I use a 3 foot length of silicone tubing for transferring hot sparge water, then soak it in iodophor before it is used to transfer the boiled and chilled wort to the fermenter.  Then an alkaline cleaner, rinse, iodophor soak and hang to dry.  No problems yet, but I would not hesitate to boil it if a problem arose.

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