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Messages - hoser

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61
Going Pro / Re: First Pro Competition
« on: June 18, 2013, 08:49:12 AM »
It is possible to get secondary onset diacetyl from late onset oxygenation, i.e. bottling.  So it is possible it has nothing to do with yeast or fermentation.

Also, I have noticed a larger percentage of specialy grains can create the perception of diacetyl.

I have never had diacetyl from chico, but anything is possible.  I tend to ferment that strain 64F and below.

My assumption is it is late-diacetyl is it takes good and clean out of the keg.

Some people are more sensitive to diacetyl than others.  I am very sensitive to it.

62
Ingredients / Re: Juniper Berries
« on: June 17, 2013, 10:09:36 AM »
Sahti?

63
All Grain Brewing / Re: Best wood type for smoking grain?
« on: June 15, 2013, 08:59:33 PM »
You can blend wood like you do grains.  I like a blend of apple and cherry for my home wood smoked malts.  I imagine there are countless other combinations.

64
Beer Recipes / Re: Galaxy and Cascade APA
« on: June 15, 2013, 10:53:48 AM »
If you really want to know what Galaxy contributes to a beer, why use Cascade at all?  Just sayin' ;)

65
All Grain Brewing / Re: Soapy Flavor in New Zealand Hopped IPA
« on: June 13, 2013, 08:37:21 PM »
Water? Salt additions?

66
Beer Recipes / Re: Re: Imperial (Mexican) Stout Recipe Critique
« on: June 12, 2013, 01:02:01 PM »
A couple of things:

Flaked oats can just be added to the mash with everything else.

I agree with Denny on using 1 whole vanilla bean, especially with that much going on in the beer and the other ingredients. It will round out the roastiness of the other ingredients.

Coffee per Kyle's suggestion would be a good idea. Dry bean or toddy to the keg.

Not sure why you need that many hops for a 60 minute addition.  Just choose 1 clean high AA% hop to get your desired bitterness. +/1 a 20-30 minute addition.

1lb of cacao nibs!!! That is a lot, especially for 2 weeks!  4oz. should be plenty.  I wouldn't go over 8oz.

Also, maybe a blend of dried peppers for a more complex flavor profile, i.e. ancho, guarijillo, chipotle, etc?

Also, I would make the keg your secondary.  Sample when you get the desired profile flavor of each ingredient and then pull it when your satisfied at the flavor level.  Just putting an arbitrary number on the duration of each ingredient leaves too much to chance and dumb luck.  Or, as others have suggested make a tincture of the ingredients and add to flavoring in the bottling bucket or keg.

Nice! Thanks for the info! I based the 2 weeks on the same Imperial stout I mentioned above where we used a half pound and didn't get enough of the flavor we were looking for. I'm looking for big bold flavors because I'd like to age or it for a year after bottling before cracking into it to let the flavors blend and mellow together

I am all for bold flavors.  Just remember it needs to taste like beer first.  Then flesh out your other flavors from there.  Choose the most dominant flavor and then blend the supportive flavors for a combo that works in conjunction with the beer.  You also should be able to discern all of the flavors when you take a drink of that beer.  Prime example are Smoked bacon maple beers.  Generally all I ever taste is smoke when given a sample.  Yes, bacon has a similar flavor.  But, there should be some perception of bacon.  Generally, the maple flavor ferments out.  Just a rant for point of reference. :P

67
Beer Recipes / Re: Imperial (Mexican) Stout Recipe Critique
« on: June 12, 2013, 12:10:21 PM »
A couple of things:

Flaked oats can just be added to the mash with everything else.

I agree with Denny on using 1 whole vanilla bean, especially with that much going on in the beer and the other ingredients. It will round out the roastiness of the other ingredients.

Coffee per Kyle's suggestion would be a good idea. Dry bean or toddy to the keg.

Not sure why you need that many hops for a 60 minute addition.  Just choose 1 clean high AA% hop to get your desired bitterness. +/- a 20-30 minute addition.

1lb of cacao nibs!!! That is a lot, especially for 2 weeks!  4oz. should be plenty.  I wouldn't go over 8oz.

Also, maybe a blend of dried peppers for a more complex flavor profile, i.e. ancho, guarijillo, chipotle, etc?

Also, I would make the keg your secondary.  Sample when you get the desired profile flavor of each ingredient and then pull it when your satisfied at the flavor level.  Just putting an arbitrary number on the duration of each ingredient leaves too much to chance and dumb luck.  Or, as others have suggested make a tincture of the ingredients and add to flavoring in the bottling bucket or keg.

68
Extract/Partial Mash Brewing / Re: Orange Hefe?
« on: June 12, 2013, 10:23:57 AM »
I am anti-extract.  But, if you choose to go that route...

This is the only extract I would use.  I hate tasting artificial flavors in beers.  Not all extracts are created equally.  This is the best extract out there.  Dose up to flavor as Mort suggests.

http://www.olivenation.com/Pure-Orange-Extract-P91C55.aspx

69
Extract/Partial Mash Brewing / Re: Orange Hefe?
« on: June 11, 2013, 02:01:34 PM »
I would just orange zest the hell out of it at flame out.  That will definitely do the trick.  And/Or add a some corriander to it, i.e. Belgian White minus the Belgian yeast and chamomille.

70
Yeast and Fermentation / Re: Yeast producing a 'peachy' flavor?
« on: June 05, 2013, 06:32:09 AM »

71
What are you using for yeast?

3787 for the primary. Once it poops out I'll rack onto a fresh yeast cake for each sugar addition. I have an essentially infinite supply of 1056, so probably that for the most part.

What about WLP050?  The Tennesse Whiskey yeast used for distilling.  According to it's profile it works for beer also and produces a clean ferment.

http://www.whitelabs.com/blog/under-microscope-wlp050-tennessee-whiskey-yeast

72
Beer Recipes / Re: Recipe fun
« on: May 29, 2013, 05:20:54 PM »
I would flip-flop your Simcoe and williamette additions.  1oz williamette at 60min, 2oz Simcoe at FO.  But, that is just me.  I really like Simcoe.

Crystal would be acceptable in an APA, but if you are really wanting to discern the differences between basemalts, I would leave the grist as is and then add back  in with specialty malts as you build your recipe.

73
Classifieds / Re: Where to find "Lambic" the book
« on: May 28, 2013, 07:47:57 AM »
Amazon, you just need to be patient.  It's out of print, so sometimes it's expensive.  I got mine after watching the siter for over a year and waiting for a price I was happy with.  It obviously won't be new.

74
Beer Recipes / Re: Hibiscus Gose
« on: May 23, 2013, 01:21:59 PM »
looks to be just over 2 grams/gallon

The reason I wonder is because on his original recipe development thread there was a question about the salt addition amount in one the recipes in the Wheat book by Stan.  I believe there was an error and Stan provided duboman with the corrected amount per gallon. But that original thread seems to have disappeared or been eaten by forum gremlins?

I love the color hibiscus provides to beer!

75
Beer Recipes / Re: Hibiscus Gose
« on: May 23, 2013, 12:41:54 PM »
How much sea salt g/gal?

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