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Messages - ynotbrusum

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991
All Grain Brewing / Baltic Porter - did I just find Nirvana
« on: September 08, 2014, 08:37:24 PM »
Made my first.  Ummmmmmhhhh.   That's good.  I don't think I have ever made a beer I like as much as this one.  Only 3 and a half months old and I don't know if it will last to 4.  Thanks, Jamil and John for the right info in the BCS! Gotta keep my brew buddies out of this one.

992
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 08, 2014, 08:30:40 PM »
A neighbor has an Alt bier on tap and you are right, Dave.  I forgot how much I like the Altbier style brewed with a good cold fermenting ale yeast.  Damn near lager like, but just enough ale character to give it a difference.  I told my neighbor to remind me to brew it in the winter when I can warm it up to high 50's, rather than trying to get it into a cooler during the warm months.

993
Ingredients / SWMBO Porter
« on: September 08, 2014, 08:22:23 PM »
Ok, so now I think after 27 years, I just might understand my wife's palate.  She likes porters, chocolate and fruits.  So I brewed a 10 gallon batch on the fly, using BCS Hazelnut Porter as the guideline , but used the equivalent of 3 pounds of cherry juice one bottle of extract at kegging and a pound of chocolate powder (unsweetened, of course) in the boil.  Man, she loves it.  Better than any triple decocted pilsner I ever made (according to her).  Just goes to show ya....always brew to the consumer's palate.....

994
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 08, 2014, 08:08:36 PM »
Well, Jamil and John call for 5 pounds of Pilsener malt, 4 pounds of Munich malt, and 3 pounds of Vienna malt, along with a pound of Caramunich...so I vote for the Munich.  I use it a lot in my lagers.  Nice flavor profile.

995
General Homebrew Discussion / Re: need advise on grains
« on: September 06, 2014, 12:18:29 PM »
Is it a British Mild or more of a brown?

For a mild, I would sub in some Maris Otter (7-8 lbs), 2 ozs. of Special B, 3 ounces of flaked barley, 1.15 lbs of Crystal 40, bump the chocolate to 5 ozs., and drop the Crystal 20 to 2 ozs.

That changes your recipe drastically, I know, but I just made a mild that was my favorite yet with that recipe (but I had no honey malt in it).  The foregoing will get your SRM right, just not sure the flavor profile with the honey malt, but I bet it will be superb.

996
All Grain Brewing / Re: First Big Beer
« on: September 06, 2014, 04:12:17 AM »
+1 to what Mort said.  Vanilla can be just a hint to overwhelming depending on the method.  The beans are better done late IMHO.  In the boil, you just don't know the strength and using extract its better to go by taste in a glass and extrapolate volume back to the keg.

997
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 05, 2014, 09:52:42 AM »


it's highly probably that you are somewhat less slapdash than I. But I have been wrong before and will likely be so again.


:D   Great word - maybe word of the day !  I aim not to be slapdash, but it doesn't always work though.

+1.  I try to be slightly less slipshod than full on slapdash, but often my brewing process just makes me slap happy by the end of my brew day!

998
Yeast and Fermentation / Re: Strange Fermentation
« on: September 05, 2014, 03:14:33 AM »
Also, a 1.036 will finish faster than one with a higher OG.  You might also have some tiny leak after changing the airlock, maybe where the airlock shaft goes in.   I wouldn't sweat it-- airlock bubbles are a pretty gross indication of what's going on.

Boy, that's the truth!  I'm just entering the world of low gravity fermentation.  For other beers, it takes 2-3 weeks for me.  For my American milds, 3 days seems to do it!  That's at a controlled 63F using WY1450.

yup, low gravity fermentations are quick. generally I expect to have a <1.040 beer fully carbed and serving in 2 weeks. Heck, in two weeks it'll be half gone.

I have a neighbor that says he won't waste the propane on a low gravity beer, but he loves to drink mine!   

Hey, Denny - that Cigar City Mild - El Lector - is in that book "Craft Beers for the Homebrewer".  I will be racking it to keg this weekend.  I brewed it 8-24-14.  Samples were great. 

1000
Welcome to the forum!

For future reference, I always keep a bucket of sanitizer on hand to put a rinsed off item into on brew day, just to avoid picking up any bugs on the post-hot side use of that item in the wort.  But I also try to avoid contact with cooled wort - basically just a spin paddle to aerate and yeast going in at that point.  The contact of your spoon with a clean stove is not likely to be a problem, but the spoon sitting out for a prolonged period could catch airborne microbes.  Most likely your yeast will outcompete a low level contamination like that, but it depends...do you have a lot of pets in the house or fruits in the kitchen (fruit flies)?  If not, you probably have no worries, especially if you have a stove top power vent above this area sucking upward....

1001
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 03, 2014, 04:31:15 AM »
Hey, an old friend once told me that if two people always agree, one of them is lying. So its all good.

Just as a heads up, I'm planning my NHC brews and you can count on them pushing the envelope statistically. So if you plan on winning you better go big, cuz mine will be huuuuuuge.

I once entered an Imperial Kolsch (one of my first all grain batches that missed low on the volumes and I didn't think to just cold sparge with some more water).  It finished at 1.006 and one of the judges liked it but said it was underattenuated for a Kolsch...so watch for that!

1002
All Grain Brewing / Re: First Big Beer
« on: September 03, 2014, 04:22:20 AM »
I missed where you might have stated what kind of beer you made...that will help on the decision to add vanilla!

1003
All Grain Brewing / Re: mash rest
« on: September 03, 2014, 04:18:14 AM »
Agreed as to the reactions, but at the homebrew level, you can end up with a really dry beer using that longer beta rest (over 90 minutes).  At least that has been my experience.

1004
Yeast and Fermentation / Re: Help with fermenting
« on: September 02, 2014, 04:50:20 PM »
Not mentioned above is letting the season and ambient temperatures assist with the choice of which style to brew.  Hot weather would go well with saisons, cooler but not cold temperatures suggest most ales (60's), and below 60 you can consider lagers, if you can prevent too low of a temperature and too many swings in temperature.  Look into a term called swamp cooler.  Good luck!

1005
Yeast and Fermentation / Re: Roeselare
« on: September 02, 2014, 03:59:57 PM »
I have a tart cherry wine base that I may add to mine soon.  Glad to hear of your success with this batch!

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