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Messages - ynotbrusum

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436
Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: October 01, 2014, 03:09:05 PM »
With the Belle Saison I have made a few beers. The last one is started at 77 F and let it warm up itself till 83 F  and after that I kept it on 75 F.

This beer became more a Saison then the previous ones I started on 68 F and let it rise in a day to 71 F. This beer was a good beer but not realy a Saison. It was too sweet dispite the final SG of 1001.

The next time I want to start at 82 and let it rise to 86 F to get even more Saison character.

FWIW, Stan Hieronymus starts his Belgians in the low to mid 60's.  However, many here claim to jump into the higher temps right away.  Perhaps a split batch would give you a way to determine what you prefer?  Just a thought.

437
Another suggestion (unsolicited, I know), is to brew one style of beer over and over again, to get your system and processes "dialed-in".  It's not mandatory by any means, but it does give you a goal, which is repeatability.  If that is a goal you wish to seek.

In the end, you will make beer - the guys here simply want you to make good beer, because it will turn you into another AHA Forum junky!  And that is a good thing according to us.

438
General Homebrew Discussion / Re: Crystal != Caramel
« on: October 01, 2014, 02:48:00 PM »
What they say there is:

"The basic information you need to know to differentiate these two malts is this: Caramel malt is applied to both kiln and roaster produced caramel malts, but the term crystal malt is normally reserved for caramel malts produced in a roaster.  Logically, the term crystal malt should be reserved to describe malts that are truly crystal in that they exhibit even and consistent crystal like, glassy kernels which is possible only by roasting. If we accept this terminology as being appropriate, then it should be realized that all crystal malts are caramel (type) malts, but not all caramel malts are crystal malts."

So, kilned-produced malts are always caramel malts but roaster-produced malts are either Crystal malts or caramel malts, depending on the extent of even and consistent glassiness (which only comes from roasting).  Now the hard part - pick out the difference in taste!

439
General Homebrew Discussion / Re: Amber needs saving, Help!
« on: October 01, 2014, 02:39:21 PM »
I wouldn't do any additions at this point - it likely won't improve the beer more than just letting it mellow over time.  Given that your concern is bitterness, you really can't fix that very well at this stage of the game IMHO.  Just give it more time.  You can always bottle it and taste it every couple weeks.  At 40 IBU's it shouldn't seem too bitter, but your palate may say otherwise...

440
All Grain Brewing / Re: Cold Steeping Dark Grains
« on: September 30, 2014, 05:24:25 PM »
Like I said - try it all of these ways and go with what you like best.  The beauty of our hobby is that you can make it the way you like to make it.  I can't say I prefer cold steeped to a large degree over late addition roast grains.  And as noted YMMV.

441
All Grain Brewing / Re: Cold Steeping Dark Grains
« on: September 30, 2014, 11:05:10 AM »
I have had good success with late mash to mash out additions of roasted grains, but if you just want color, it's hard to beat the Sinamar product for that.  I have done the cold steeping, which works well enough, too, but as you noted, you need to add more of the roasted grain to get the flavors from it...so, if your pH is right, you probably can just add the roast grains into the mash and be set.

Try it a few ways and decide what you like best.  My last Baltic Porter had a late mash/mash out addition and I liked it very much.YMMV, of course.

442
Beer Recipes / Re: PNW American Sour
« on: September 30, 2014, 04:43:52 AM »
Those Spiedels are deceiving - the airlock having bubbles is a good sign.  I often get minimal to no movement of the top with those, but I am typically doing a lager with my 60l's.

Keep posting as you progress on this project.  It sounds like a great beer.

443
Beer Recipes / Re: American Mild
« on: September 29, 2014, 07:10:34 PM »
I'm thinking that the Hellion ale by Trve Brewing might be in this "category".  I may base mine on that, but cut back on the oats a bit.

444
Beer Recipes / Re: American Mild
« on: September 29, 2014, 06:54:31 PM »
I'm late to the party, but I like the concept.  I just finished off a British Mild keg based on Cigar City's "El Lector".  It was great, so my thought is to brew up a 10 gallon batch more in line with the concept here, but to split the batch between a couple/few different ale yeasts, including the 1450, the NW Ale and maybe a 1056...

Definitely peeking my interest, as a rarely push for anything much above 4.5% ABV.

445
General Homebrew Discussion / Re: Internet != free pass to be a jerk
« on: September 28, 2014, 05:24:00 AM »
I have to watch my postings after a couple dubbels...that's when my language can get a bit more salty. 

I like the fact that this forum seems to be posted by folks who are pretty thoughtful with more brewing insight than ego.  And yes, I have been convinced more than once that I should re-think my approach on something.  That has often improved my beers and made me try something different than what conventional wisdom (read: the way it's always done) would dictate.  Learn, calibrate, then re-calibrate with changes.

By far my favorite hobby.  Yesterday I had a British woman tell me that my Mild was "spot on".  I needed no greater compliment.  It was the Cigar City "El Lector" from the book "Craft Beer for the Homebrewer".  I would not have known about that book, let alone bought it, but for this forum.  Thanks, Denny!

446
Yeast and Fermentation / Re: using the yeast cake
« on: September 26, 2014, 01:43:59 PM »
I bet it will run like a house afire!  I am going to try scaling back a bit on my re-pitches to see if I get a little cleaner, less estery result on a few beers.  But lagers still need a good healthy pitch compared to ales (except for the monster ales - they need a goodly pitch, as well).

Let us know how it progresses.

447
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: September 26, 2014, 01:39:41 PM »
I guess I had it in the primary a little over a month - just got around to kegging it; maybe that long in the primary had the effect of keeping the yeast working a bit longer?  I did remove it from the chiller bag after a few days, which might have further roused it at that point.  I have no way of knowing when it finished, because I didn't check the FG until I racked it and it was in a bucket in the basement.

All things considered, it turned out pretty well for not being really cold fermented, but that is just based on a hydrometer sample that I shared with SWAMBO (who thought it was great, but she had been drinking a glass of wine and said it might have influenced her taste). 

448
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: September 25, 2014, 06:32:36 PM »
Update - Well the first hydrometer sample was taken as I racked to the keg.  It smelled and tasted great to me - the beer started at 1.061 and finished at 1.004.  I am no expert at giving flavor descriptors, but it tasted a bit of pear and maybe some grape or similar fruit.  I realize now looking back on the OG that the beer is not a Belgian strong golden, but rather a stronger Belgian Blonde.  I can't want to taste it carbed up - to get a better representation of the beer.

449
Interesting, for sure.  It's a wonder the yeast can win the battle as often as they do.  Are those relative rates true as to Brett strains, as well?  I am thinking about when Brett is intentionally under pitched and no Sacc is present.  And are all bacteria in that range (lacto, pedio, e.g.)?  Just trying to guess why a repitch of a mixed culture would roughly be the same result as the original pitch in terms of flavor under that set of parameters.  It certainly argues for a new vial or smack pack when using Roeselare blend.

450
General Homebrew Discussion / Re: Forgot to add my 0 minute hops
« on: September 25, 2014, 11:13:58 AM »
Sounds delicious - I am about to rack my wet hopped amber from last month - I added a pound at flameout with a short hop stand.

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