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Messages - hoser

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Yeast and Fermentation / Re: Kolsch: Lager on or off yeast?
« on: April 04, 2014, 10:05:08 AM »
Thanks for all the help.  Started chilling it down last night.  Will plan on lagering on the yeast and transfer over next weekend.

Yeast and Fermentation / Re: White Labs 070 bourbon yeast
« on: April 02, 2014, 11:25:37 AM »
I am considering using it in a Kentucky Common, but have yet to do it.

Yeast and Fermentation / Kolsch: Lager on or off yeast?
« on: April 01, 2014, 07:39:28 PM »
So there was a thread a while back that talked about that, "German Lager flavor."

I have a Kolsch going with ECY 21 Kolsch yeast at 60F.  I am about 10+ days into fermentation. Just curious what everyones thoughts are about lagering.  On or off the yeast?  The consensus was on the yeast for a month for the lagers.  Just curious what the thoughts are on a delicate light hybrid like a kolsch?  Does it matter? Thanks!


General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 12:00:00 PM »
An important thing is to make sure that beers that might be good enough to push, get their chance to shine in another forum. When you have large contests with multiple flights, there is a greater chance that other palates will have the opportunity to judge it. The beers in question, just need the opportunity!

This is really the most important thing. Ensuring that a medal-worthy beer gets a chance at medaling is more important than worrying about scores.

Usually, if the guy I'm judging with cannot see eye-to-eye with me, I will come down on score with the caveat that the beer will be pushed to mini-BOS. I explain to them that the worst case for that situation is that if the beer is really as bad as they say it is (e.g. a 29 for 'subdued hop aroma' in an APA), then the beer will be kicked immediately. No harm, no foul. But if the beer was as good as I think it is, it should place in mini-BOS. I'm usually correct in pushing the "questionable" beer to mini-BOS (in that they usually medal at that point), but I've been wrong before and seen a beer I fought for get kicked quickly. Better to err on the safe side though!

Agree completely with Martin and Amanda! I tend to error on the side of caution if I am not sure.  Had a somewhat similar situation this weekend.  Thought we had a beer that was pretty good so I figured I would give it a chance in many BOS so that a few other palates could taste the beer and decide it's fate.  It placed in the top 3 and will advance to Nationals. 

Beer Recipes / Re: Coconut porter recipe?
« on: March 26, 2014, 01:24:10 PM »
I wouldn't use coconut in the primary.  No way for you to control the flavor impact.  I generally add toasted coconut to the secondary in my 5-0 Hawaiian Porter.  It also has cacao nibs and Hawaiian coffee in it.  Not sure if that is a deal breaker for you?  I would be happy to share the recipe.

Not a deal breaker -- I haven't used a secondary in several years but I certainly could. I like the additions (I do stouts with cocoa-coffee). Would love the recipe.

Matter of semantics.  I should have been more specific.  I place all the ingredients in the keg, that way I can taste the flavor development.  Generally I save some of the initial beer to blend back in because I usually lose a half gallon or so of beer from all the ingredients.

5-0 Hawaiian Porter

6 gallons post boil
60 min boil
1.064 OG
Mash 154F

70% 2-Row
12% Munich
8%  C-60L
6% Chocolate Malt
4%  Carafa III

38 IBUs 60 min
14g Williamette/5 IBUs @ 30min

Ale yeast ( I prefer WLP007 but have brewed with chico before)
* I use the coffee and cacao nibs to develop some of the natural porter character so that it is not over the top roasty.  Never done a normal robust porter with this recipe, but would work.  Maybe dial back the cacao nibs and coffee if so?

In keg/secondary
6 oz Cacao nibs
24 oz Coconut flakes ( can be divided or added all at once, I have done both)
1.5-2 oz coffee of choice, dry beaned.  I use Kona
1 vanilla bean (rounds out the flavors)

Also, 16 fluid oz. of cold steeped coffee.

I systematically pull the additions when they are the flavor profile I prefer.  Coffee and vanilla generally 4 days.  Cacao nibs are usually 4-7 days.  I find the coconut is the most variable ingredient.  Did this recipe 3 weeks ago.  Added all 24oz of coconut due to time limitations.  Pulled the coconut after 4.5 days. The initial recipe was 16oz x 2 wks.  Then another 8oz. for a week.

Cacao nibs and coconut were toasted in the oven.  House smells fantastic when this happens!  Good luck!  Let us know how it turns out!

This recipe in the 3 comps I have entered has finished no worse than 3rd place BOS.  Winning twice.  Goes over well at festivals also.

i've got a total newbie question on this recipe since i'm, well, a newbie.  it says 38 ibu 60 min but it doesn't say what kind of hop or how much for the 60 minute addition.
is the 14g of williamette going to give you enough total bitterness.  14g is only .5 oz.  which is half a package of hops.
for the 38 ibu aren't you going to need something else?

Thanks for the help!

in this case because you don't care about anything but bitterness the type of hop doesn't really matter, you want a high alpha, neutral hop.

how to calculate IBUs is covered here pretty well

but honestly I would use software or online calculators but I'm lazy.

so no, the Willamette is not going to give you 38 IBU it is going to give you ~5 IBU when Added at 30 minutes. as indicated in the recipe.

Get some magnum or bravo or something similarly high alpha% for the bittering charge so you don't need to use very much.

Bingo! ;)

Beer Recipes / Re: Coconut porter recipe?
« on: March 26, 2014, 01:23:31 PM »
Add it to the secondary and then bottle or transfer to keg when you get the taste you want. You could add the coconut in a bag. Boil only the bag to sanitize it, add your coconut put it in the secondary and fish it out when it tastes how you want it.

Word of caution, it's a PIA pulling out that much coconut thru that little hole in the keg.  Easier transfer off to a second keg and then remove the coconut from the empty keg.

It's a lot of work, but it's worth it in the end.

Beer Recipes / Re: Single hop saison idea
« on: March 21, 2014, 10:02:46 AM »
I'd also ditch the crystal malts.  All pilsner base, 5-10% munich or vienna, 5-10% wheat or rye.  Mash low for fermentabilty.  You want saisons to be dry and quaffable.  The yeast and the carbonation will take care of the body (as well the rye or wheat).

Funkwerks saison is a single hop beer, opal.  It is a frequent medal winner at GABF.  I just brewed the clone recipe from Denny's new book.

Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 20, 2014, 10:19:05 AM »
I made a mistake, sorry all. White's equivalent of Ardennes is 510, not 545 ...

3522 - Belgian Ardennes Yeast --> WLP510 Belgian Bastone Ale Yeast

Apparently 510 is only available on Jan/Feb.

Other comparison charts state 550 or 545. I'm confused ....

Wyeast WY3522 is the Achouffe yeast.  The White Lab equivalent is WLP 550.  It sounds like WLP545 is fairly similar.  At one point the breweries probably shared house yeast, until each adapted to their environment and slightly mutated.

WLP510 is the Bastogne yeast.  Wyeast has no equivalent for this strain, to my knowledge. It is the Orval strain prior to the Brett. Brux addition.

General Homebrew Discussion / Re: Kolsch Recipe
« on: March 20, 2014, 07:51:33 AM »
I am brewing a kolsch this weekend with saphir. 1 oz. at FWH, 1/2 oz. at 90min, and then another 1/2 oz at about 10min or so.

General Homebrew Discussion / Re: spring/summer beer styles
« on: March 18, 2014, 12:42:44 PM »
Just be sure to pasteurize your pineapple puree before you add it to the beer.  Otherwise, the bromelain enzymes will denature the proteins in the beer.

The other option would be to add the pineapple to you boil kettle at whirlpool.

General Homebrew Discussion / Re: spring/summer beer styles
« on: March 18, 2014, 12:10:21 PM »
Along the same vein as a wit: hefeweizen

Belgian pale ale or Belgian blonde.

Any of the category 10 beers: APA, Amber, Brown

California common

American Rye as opposed to the wheat.

Ingredients / Re: Coconut ideas
« on: March 17, 2014, 01:07:59 PM »
IPA or pale ale (wheat would also work) base beer with a good hop burst combo with hops like amarillo and citra, i.e. pina colada

About 2-4 oz. per 5 gallon batch for no more than 3 days.

Dry "nut" in the keg so that you can taste the flavor profile as it develops.

Balancing coconut intensity in a light beer is a little tricky as some people are sensitive to it and others are not as I have found out.

All Grain Brewing / Re: 100% Vienna
« on: March 17, 2014, 01:04:02 PM »
I don't generally care for sinamar in any beer of any kind, especially black IPAs.  I used to much once in a beer.  Despite it supposedly being flavorless, this is not true.  Now I seem to be fairly sensitive to it and can usually pick it out in a beer. But that is just me.

Looking back through my recipes, about 60g or 2 ounces added to the top of the mash at the end of mashing is a "dash."

All Grain Brewing / Re: 100% Vienna
« on: March 15, 2014, 06:07:46 AM »
At the risk of derailing... tis the season to vent about judges and guidelines. I hereby wave my magic wand and make everyone realize it's all just for fun, and the best imperfect system we have. I'm just glad to be here. Its cool to be super into a hobby. I cringe though when super into guidelines meets super into MY beer. The brewing world seems like a great place to just be a little bit more laid back.


BTW, a dash of carafa III in 100% Vienna malt mash for a Vienna lager gets you into the prerequisite SRM range per guidelines without impacting the flavor or aroma. ;D

I contemplated in my last brew after doing some refresher research on saisons.  It's mentioned in Farmhouse ales by Markowski, pp. 156

Note: Brasserue Dupont uses a different approach, favoring a "rising temperature" infusion mash. Dupont starts with an initial temperature of 1130F and continuously heats the mash (while constantly stirring) by approximately 0.50F per minute over the course of 108 minutes until the mash temperature reaches 1620F. the intention is to maximize the fermentable sugar production in order to get the characteristic attenuation (when an appropriate yeast strain is used) and the low terminal gravity of 1.0 to 1.50P

So, you are right in saying it is nothing new.  It would be a good tool to use in something where you want great attenuation, i.e. Belgians

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