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Messages - HoosierBrew

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1216
Ingredients / Re: Calypso and Citra for a Pale Ale
« on: February 27, 2017, 02:10:35 PM »
Today I brewed my Calypso/Citra IPA.  I used homegrown Cascade for the bittering and they ended up in line with what I wanted.  I reserved the Calypso and Citra for the whirlpool in a ratio of 3:1.  I am amazed at the pear character from the Calypso.  In 3:1 it even overpowers the strong grapefruit and dare-I-say cattiness of the Citra.  Now I am thinking about a 2:1 ratio might have been most appropriate.  For dry hopping next week I'll do either 2:1 or even 1:1 to help balance this out.  Looking forward to it.  The wort itself right now tastes like pear candy, so good.  Would make some really good hop candy actually.



Sounds like it'll be good either way, Dave. When I did the 3:1 , I either had some super potent Citra or some milder than usual Calypso (or both), because it balanced out pretty well for me. Regardless, sounds great!
 

1217
Beer Recipes / Re: Strong scotch ale / wee heavy
« on: February 26, 2017, 10:40:10 PM »
I definitely wouldn't use 5% roasted barley. It'll be pretty roasty at that level. Personally, I'd use 1% and finish adjusting color with the dark crystals.


Edit - I'd be willing to bet that they use a 2 row base, too. It'll be good either way, though .

1218
Beer Recipes / Re: Strong scotch ale / wee heavy
« on: February 26, 2017, 10:02:27 PM »
For a Dirty Bastard type scotch,  I wouldn't use any smoked malts or wheat. Maybe 20% Munich, 2 row base, and mix some crystals and a couple oz of roasted barley to hit maybe 20-22 SRM. And I would mash low, like 149F/90 mins considering the mix of crystals. Scottish strain. 

1219
Yeast and Fermentation / Re: Bread Yeast for FFT?
« on: February 26, 2017, 08:25:19 PM »
I'll say the bread yeast has worked just fine to determine if my beer stalled in the past, though I don't have many beers stall. As for the extremes of yeast performance (low/moderate attenuating, high floccing strains vs beasts like 3711), I could see how bread yeast might not line up perfectly in terms of attenuation. Nowadays I use a fft to judge when to keg for spunding, and the bread yeast seems to line up pretty accurately with 1056 and 2206, the strains I use for most ales and lagers. Hard to argue with using your actual strain, though.

1220
Beer Recipes / Re: Strong scotch ale / wee heavy
« on: February 26, 2017, 07:12:22 PM »
I do like the boil down method. But, if the goal is to get close to Dirty Bastard, doing it Founders way would get you closer. They claim 8.5% abv, 50 IBU, and 7 different malts.

https://foundersbrewing.com/our-beer/dirty-bastard/

1221
Beer Recipes / Re: Strong scotch ale / wee heavy
« on: February 26, 2017, 06:48:28 PM »
No crystal, IMO.  I don't think you can find a better or more authentic tasting wee heavy recipe than this one...http://wiki.homebrewersassociation.org/WeeShroomy . Leave out the mushrooms...

+1.  Brewed this one last fall and it tastes pretty darn good right now. Plenty of malt with just the Golden Promise and roasted barley. Surprisingly so! Malt bombs away!!


Awesome, Rob. Glad to hear it came out great.

1222
Yeast and Fermentation / Re: Bread Yeast for FFT?
« on: February 26, 2017, 04:13:18 PM »
I had always used bread yeast because I wanted to be sure I had enough yeast to do the fft. Good info.

Using extra yeast is a smart thing to do.  It accelerates the process.


Yeah, I've always had good results with the bread yeast.

1223
Beer Travel / Re: Hofbrau House Newport
« on: February 26, 2017, 12:25:56 AM »
Yeah, don't want too many doppelbocks before the food gets there.   ;D

1224
Beer Travel / Re: Hofbrau House Newport
« on: February 26, 2017, 12:23:47 AM »
John and JT, I'm all up for it. I do the M-F grind, so Jon, pick a weekend you want to come me down and we will make it happen

Sent from my XT1635-01 using Tapatalk




Awesome, will do! Hopefully in the next couple months, for sure.

1225
Yeast and Fermentation / Re: Bread Yeast for FFT?
« on: February 26, 2017, 12:01:22 AM »
I had always used bread yeast because I wanted to be sure I had enough yeast to do the fft. Good info.

1226
Beer Travel / Re: Hofbrau House Newport
« on: February 25, 2017, 11:32:53 PM »
Yeah we all should!  The wife and I almost ended up there this afternoon, went to Moerlein instead.  Have fun Frank!

Sent from my SAMSUNG-SM-G891A using Tapatalk




Absolutely. Sounds like a blast!

1227
Yeast and Fermentation / Re: Bread Yeast for FFT?
« on: February 25, 2017, 10:23:20 PM »
Yeah, it's helful to judge whether a beer stalled or is at FG. Also is helpful for knowing when to keg a beer for spunding. Cheap n easy.
 

Can't this be done without any additional yeast added as well?  Just pulling some wort (small sample) from the fermenter and using the yeast present to quickly ferment it out on a stir plate?


Yeah, I'm doing it on brew day now for spunding, unless it's a recipe I've brewed before. But you can do it after fermentation obviously if you think you stalled.

Edit - I use bread yeast for both. I dont see why your method wouldn't work fine. Force of habit.

1228
Beer Travel / Re: Hofbrau House Newport
« on: February 25, 2017, 10:19:24 PM »
Awesome, Frank. Enjoy! I'm way overdue to get in there - been a year. We should try to meet up there sometime!

1229
Yeast and Fermentation / Re: Bread Yeast for FFT?
« on: February 25, 2017, 07:10:48 PM »
Fermenting like mad in the FFT.  Stalled at 1.040 in the fermenter.  Apparently the bread yeast works just fine.

Weather's been so crazy here lately I must have had a temp drop in the basement that stalled it out.  All I can figure.

I've got the fermenter in a warm water bath, but no movement.  Active starter going in later today.


That should hopefully help it finish up nicely then.

1230
Yeast and Fermentation / Re: Bread Yeast for FFT?
« on: February 25, 2017, 06:43:32 PM »
Yeah, it's helful to judge whether a beer stalled or is at FG. Also is helpful for knowing when to keg a beer for spunding. Cheap n easy.
 

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