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Messages - hoser

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31
Yeast and Fermentation / Re: Best ale yeast for lagers
« on: October 23, 2013, 08:11:50 AM »
WLP810 San Francisco lager yeast

WY1007

or Chico work very well at cool temps.

32
I have a pair of tickets to both the Thursday session and the Saturday's Members session to sell.  Due to various things coming up at the last minute and some changes to my work schedule, I am unable to attend.  Really bummed since I have a beer entered in the Pro-Am and this would have been my first GABF.  :'( Looking for face value, $75/pair.  I am unable to transfer tix electronically per my response from sTicketmaster.  Private Message me if interested.  Probably Paypal for payment and I will get them into the mail ASAP.

Thanks,
Brian Hoesing

Tickets to both sessions have been sold.

33
Commercial Beer Reviews / Re: Commercial Saisons
« on: September 10, 2013, 06:47:23 AM »
Speaking as a fellow Nebraskan, Tank 7 and Funkwerks are the 2 best commercial saisons inside the state borders, IMHO. Others would be Goose Island Sofie, Sierra Nevada Ovila, and Hennepin.  I don't particulary care for the DuPont 'skunk' but worth a try if you have never had it.

Keep the grist simple and spices small.  The spice should come more from the yeast.  Good luck.


34
Ingredients / Re: magnum
« on: September 06, 2013, 01:36:16 PM »
I actually enjoy Torpedo.  Too each their own.  I could have swore I heard an old BN podcast where Denny said he like dry hopping with Magnum.  Maybe my ears were playing tricks on me? :-\

35
Ingredients / Re: magnum
« on: September 06, 2013, 10:02:24 AM »
Doesn't Sierra Nevada use Magnum and Citra in their beer to make Torpedo.
Just Sayin' :P

36
Ingredients / Malted Corn?
« on: August 31, 2013, 08:39:00 AM »
Anyone have any leads on where to find malted corn.  Not opposed to doing a cereal mash with polenta.  Not sure if it's better than flaked maize?   Just wanting to try something new.
Thanks!

37
Yeast and Fermentation / Re: DR for pils while I'm away
« on: August 27, 2013, 06:20:35 AM »
As long as you oxygenated, pitched plenty of healty yeast, and keep it at 50F there should be no need for a D-rest.  I never do D-rests on my lagers.  I pitch at 46-48F.  Let it free rise to 50-52F, depending on my mood.  Then let it ferment at that temp for 3-4 weeks.  I am crazy sensitive to diacetyl, so I would know if it is in there.  That being said, I have never used 2278.  At 2 weeks into a lager fermentation, you would still be ok to do a D-rest when you get home. 

38
Beer Recipes / Re: Coconut porter recipe?
« on: August 25, 2013, 06:41:43 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.


39
Beer Recipes / Re: Coconut porter recipe?
« on: August 24, 2013, 02:23:50 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.

40
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: August 22, 2013, 12:00:22 PM »
So, I am going to continue this age old debate.  I brewed a coconut porter with coffee and cacao nibs. SHV or Specialty/23?  If coconut is considered a fruit and coffee/cacao are spice than Cat. 23, no?  But, if coconut is considered a spice then SHV would be the logical answer?  Obviously, it could be entered in both, but can only submit into one category for this contest.  So confusing with the coconut....

41
General Homebrew Discussion / Re: Brewing with Hibiscus....
« on: August 12, 2013, 05:28:06 PM »
I brewed a Hibiscus Saison with dried hibiscus from the bulk spice section at Natural Grocers, I'm sure other grocery stores carry it as well.  I used 6oz for the last 10 minutes of the boil on a 10 gallon batch.  The color comes through beautifully and the flavor really compliments the character of the French Saison yeast.

Do it!

I can attest to the quality of this beer as I have tasted it.  Did the exact same thing except at whirlpool for 10 minutes.

42
Beer Recipes / Re: Stone to increase Ruination by .5%
« on: August 09, 2013, 11:39:11 AM »
Had a Ruination last nite.  Tastes the same as it always had...fantastic.  What was the best by date?  I only buy cold IPAs that I know are fresh.  Call me a "snob", I guess?

Which brings me to my soap box about breweries cork and caging hoppy beers..... >:(

43
Beer Recipes / Re: Stone to increase Ruination by .5%
« on: August 09, 2013, 07:21:40 AM »
http://beerpulse.com/2013/08/stone-brewing-co-to-dial-up-ruination-ipa-a-notch-1078/

Never stop trying to improve!

they should stop p****footing around and just produce RuinTen year round!

I actually prefer the Ruination to to the RuinTen.  Don't get me wrong, RuinTen is awesome.  For the money I usually get the standard IPA.  Pretty solid beer.  Bottle could use some updating, however.  Seems out of line with their other bottle graphics.  Epecially the "Stone IPA" on the bottle neck.  All solid beers! Excited for them to finally arive in Nebraska in 2 weeks!

Now, if we could just get Enjoy By year round in every market...

44
Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 08:47:29 PM »
Given the acidity of the wort, any basic buffer should work, even chalk.  A tougher calculation is determining how much to add to avoid overdosing.

Its too bad you've already added the sodium to that Gose. Sodium chloride is best added to the beer after fermentation and should not be in the wort or beer at high concentration to avoid upsetting the fermentation.

I wonder how much sodium it takes to interrupt fermentation. On a very early AG brew I accidentally left my digital scale set to ounces instead of grams and added like an ounce of sodium (and ounces of the other brewing salts) to a five gallon batch. It fermented perfectly fine but it was an undrinkably salty brew. Made a great marinade.

I only added 21 grams, so I don't have any concerns.  I can always add back.  Wort doesn't taste all that salty so should be ok.

45
Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 05:58:11 PM »
So update.  Only got down to 3.4 by the time I got home.  So I decided to RDWHAHB.  Went ahead as planned.  Thanks everyone for the advice.  Tips I will keep in mind for the next time I brew this.  And there will be a next time.  Love the abreviated brew session.  The quick sour wort smelled and tasted awesome.  Reverseapachemaster, do you have any issues with DMS using pils malt?

Martin, I will see how the fermentation goes.  Very good points.

Thanks again everyone!

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