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Messages - hoser

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All Grain Brewing / Re: 100% Vienna
« on: March 17, 2014, 08:04:02 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, 01:07:46 PM »
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

Can you enter it into both categories?  Just don't say you put elderflowers in it if you entered it into 16A. or you will get dinged.

Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 09, 2014, 03:26:13 PM »

I have made a couple of Goses this last summer.  To some degree based on your hibiscus gose recipe you acquired from Boulevard.  I might add the hibiscus version is quite tasty!  I have also done a peach version.

What I have typically done is made a small lacto starter 1000ml or so with some DME as you normally would for yeast and then pitched a small amount of grain into the starter.  It usually takes 3-5 days to see some real good activity.

Then I do my mash as normal.  Run off into the kettle to a quick boil, although 170-180F would be acceptable.  This basically gives you a blank slate to work with.  Chill down to about 110F. Pitch your lacto starter and cover.  Try to minimize oxygen exposure.  I usually cover the wort with saran wrap. 

Come back the next morning and brew your beer as you normally would.  It's pretty neat to see a lacto ferment in action.  It should be a 'clean' lacto smell.  I believe my pH the both times I checked them were in the range of 2.85-3.10 in less than 24 hours with the lacto starter.

I have not entered either beer in a comp yet, but a couple of people's palates I really trust thought they were both really good.  They have also been more sour than the few commercial examples of goses I have been able to locate.

Remember, judging is still subjective no matter how hard we as judges try to not make it be.

Most importantly, did you like the beer?  Do you feel there needs to be any changes?  Sometimes we get to caught up in what judges perceive and fail to take into account all the variables at the judging table.  It causes us to lose sight of our enjoyment of the final product that we crafted by hand.

Good Luck!

Ingredients / Re: smoked coconut
« on: February 05, 2014, 01:56:21 AM »
Brewed many a coconut porters, but only toasted the coconut.  Never smoked it.  May be easier to brew a smoked porter and then add the coconut after fermentation is complete? 

But, what the heck.  It's homebrewing.  Give it a shot. Probably cold smoke or smoke at a low temp until golden brown and pull.  I usually let it sit for a day or two in a paper bag before adding to the beer.

Equipment and Software / Re: I've got an idea for an experiment
« on: January 23, 2014, 04:21:37 PM »
I am planning on brewing this weekend.  I have the JZ Whirlpool setup with a pump.  I have never thought of this before. I may have to try this! Thanks Mort!

Ingredients / Schilll Kolsch Malt
« on: January 16, 2014, 03:48:47 AM »
Anyone have experience with this malt?  Sounds like kind of a super Vienna or a malt between Vienna or Munich.   Considering using it as a SMASH Maibock or Belgian Pale Ale.  Anyone have any experience or thoughts on this or this malt?.  Thanks.


General Homebrew Discussion / Re: Roasted coconut in nut brown
« on: January 16, 2014, 03:36:31 AM »
I use coconut quite often in my beers.  Recently won a homebrew comp with a Hawaiian Porter that got scaled up to a 15bbl commercial system.

I basically do the following:
Toast the coconut at 375F for 15min, frequently stirring.
Add to secondary to taste. 2-3 days pale beer.  3-4 days brown beer, 3-7 days stout/porter

I usually add it to the keg so I can taste it daily, then transfer/remove when the coconut is at the level I prefer.

Ingredients / Re: Dry hopping an Old Ale
« on: January 06, 2014, 06:31:18 PM »
Depends upon what you dry hop with.  I have a dry-hopped old ale every year around this time.  It's called Hibernation and it's fantastic!!! ;D

Beer Recipes / Re: Blind pig recipe by chance?
« on: January 03, 2014, 05:14:28 PM »
Email Vinnie, I imagine he will get you pretty close.  Or check the Brewing Network forum.  Or see if Morebeer lists the recipe for their clone kit of Blind Pig.

General Homebrew Discussion / Re: Hard Root Beer in a comp?
« on: December 20, 2013, 07:39:49 PM »
So was yeast already added to this and it is fermented out?  Don't see yeast listed on the recipe, but I would assume so since it is hard rootbeer?  Trying to figure out the need to flash pasteurize or stabilize for a comp if all of the fermentables have already been metabolized by the yeast.  Just curious...

Commercial Beer Reviews / Re: Stone Crime & Punishment
« on: December 18, 2013, 07:47:11 PM »
Crime was tough for me to drink. Scared to open Punishment.  Disappointed somewhat in Southern Charred.

Think I will stick with good ole' regular Arrogant Bastard from now on.  And Lucky Bastardt when it is available.  All other variations of AB I have found I really don't care for.  Double is nice to have once a year at 12% ABV.

The Pub / Re: Let the Games Begin!
« on: December 16, 2013, 06:16:57 PM »
Until Jerry hires a GM, the Cowboys will be mediocre at best.  Romo is a big reason why they are any good at all, but he makes mistakes at the worst times.  I believe they had a run call on that last INT, but Romo checked out and audibled to the pass.  So I guess you can say Romo was just being Romo.

The reason they aren't any good is their defense and coaching, not Romo.  When you can't force the other team to punt it is hard to win games.  Romo gets all the criticism because he is the QB, but you shouldn't be losing games when you score 48 or 36 points or are up by 23 points at half.  Good job by the coach to throw the QB under the bus in the post game presser, BTW.  And this is coming someone who is not a Cowboys fan.  That and Billy C. stinks as an offensive coordinator.  Saw that dumpster fire here in Nebraska for 5 years.

Ingredients / Re: Best way to sanitize cocoa nibs??
« on: December 09, 2013, 05:22:16 PM »
No need to sanitize the nibs at all in my experience.

Agree with Denny +1.060

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