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Messages - hoser

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61
Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 01:02:14 PM »
Specifically to boost pH.  But, I used R/O water (part of the reason it's so low). So, adding back carbonates would not be the end of the world.  And it would boost my pH. The quick souring was quicker than I expected. ;D

62
Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 11:43:43 AM »
Good point about the acidity, that slipped my mind.

63
Ingredients / Best salt addition to boost back carbonates?
« on: August 02, 2013, 11:02:57 AM »
So, I am presently brewing a gose using the quick souring method.  Pitched my home grown lacto starter last night into the wort.  This AM before I left for work, it dropped from 5.3 to 3.8.  I was shooting for about 3.5 to 3.8.  My concern is if I continues to drop at this rate the wort will be too sour and the acidity too strong for the yeast.  Would chalk or baking soda be best to add back.  I will likely boil it tonight when I get home to kill the lacto and then add the yeast (WY1007).  I know chalk is generally a pain to add, but with a boiling wort it should be ok, no?  Plenty of sodium already in the water with the sea salt additions, so for that reason I am thinking chalk (if I can get it to dissolve) would be better than baking soda.

Thoughts from the masses?

Thanks!

64
Ingredients / Re: Spiced GIn Flavored Ale
« on: July 19, 2013, 08:58:32 PM »
No juniper?  Isn't that the key ingredient of gin?

65
General Homebrew Discussion / Re: best addition time for hop flavor
« on: July 15, 2013, 11:56:51 AM »
zero with a 20 minute steep/WP at about 180F

66
Sahti?

Pils
Dark Munich
Rye
Juniper Branches/berries
First runnings.
Baker's yeast/bread yeast

67
General Homebrew Discussion / Re: Best Beers You Ever Brewed?
« on: July 02, 2013, 07:27:53 PM »
My best brew was a Dopple dark Heffe...used about 2 cups of honey and added raspberries and blackberries...nailed it.  Tasted like Purple Haze's big brother.  Did it in '03 when I first started brewing and didn't know crap about the process...just threw stuff in the brew pot.

Isn't a dopple dark heffe just another name for weizenbock? ;D

68
Yeast and Fermentation / Growing up a Lacto starter
« on: July 02, 2013, 07:25:33 PM »
So, next month I plan on doing a sour german wheat beer.  I am intending to do the quick souring method.  Mash, bring to a quick boil, cool to 100-110F and pitch a lacto starter and hold for a day or few to my desired pH. Then brew as normal.

I plan on building a lacto starter so that the souring occurs quickly.

My question(s) is this:
1. Should I make a moderated sized starter (2000-4000mL) from one of the commercial yeast manufactures?

2. Make a similar sized starter from some grain added to starter wort and propagate a starter this way?

Or:
3. Do both 1 and 2 and blend on brew/souring day?

I know I can kinda cheat with acidulated malt, but prefer not to.

Thanks in advance,
Brian Hoesing

69
General Homebrew Discussion / Re: What's brewing today?
« on: June 30, 2013, 05:32:17 PM »
Sahti

2-row
Vienna
Munich
Rye
C-120L
Wheat
Juniper berries/branches

Red Star bread yeast

70
Ingredients / Re: Red
« on: June 29, 2013, 01:13:13 PM »
An oz or 2 of roasted barley gives an amber beer a nice red tint.

+!

Or beets, but I wouldn't recommend that.  But that was the reddest beer I have ever seen or judged at KCBM this year!  Looked way better than it tasted...

71
Beer Recipes / Re: Scotch ale
« on: June 27, 2013, 06:22:28 PM »
Peat malt has no place in a Scotch ale, IMHO.  No matter how small the amount.  British/Scottish 2 row, roast barley, and boil down the first runnings a la Skotrat's recipe:

http://www.skotrat.com/skotrat/recipes/ale/scottish/recipes/10.html 

Or JZ's Scotch Ale (Just increase the base malt, but keep your specialty grains the same to reach your desire OG)

http://beerdujour.com/Recipes/Jamil/JamilsScottishExport80.htm

The only hop you listed that I would use would be Magnum for bittering. Something British would be better, like EKG or Fuggles.. 

The same goes for your base malt, but you could probably get away with 2row, but Marris Otter or Golden Promise will have more character.

72
Yeast and Fermentation / Re: Wyeast 1010 vs Chico
« on: June 27, 2013, 09:07:07 AM »
I like to use a kolsch strain as a yeast in my american wheat beers.

73
General Homebrew Discussion / Re: What's brewing today?
« on: June 25, 2013, 12:40:37 PM »
Brewing a second go at a Nelson Sauvin Saison today. This time with WLP 565 instead of WY3724... I gotta get this one done a bit quicker than 4-5 weeks. It's for another homebrewers bachelorette party the first weekend in August. First rendition of this Saison kicked the keg in 14 days.

Amanda,
What is your hopping rate and schedule if you don't mind me asking.  Plan on doing a few saisons this summer and Nelson's are one of my favorite hops!
Thanks!

74
Ingredients / Re: Single hopped beers - taking requests
« on: June 21, 2013, 09:38:21 AM »
I'd sub the apollo for the belma.  Based on tasting beers I and others have brewed I think you will be disappointed in the Belma. Not much to it from a flavor/aroma profile.  Better as a bittering hop.

75
Ingredients / Re: Hop combinations for IPAs
« on: June 20, 2013, 02:02:08 PM »
link=topic=16189.msg204026#msg204026 date=1371749164]
I'm a big fan of Columbus or Chinook for bittering IPA.

I completely agree. 
Chinook, Columbus, Simcoe, Cascade, Centennial, Amarillo are my go to hops for IPA's.

This +1
[/quote]

This + Citra

Outside the box, I made an IPA I really enjoyed with the following:

Pacific Jade for bittering
Nelson Sauvin, Galaxy, Motueka, and Topaz late and dry hop.
Dank and citrusy!

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