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Messages - Alewyfe

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Ingredients / Re: Water Check - not Happy with "Pale Ale" profile
« on: December 21, 2012, 12:08:06 PM »
That modest Mg content is probably not going to alter the taste that much.  The main objection is probably the sulfate and calcium.  The bicarbonate is there only as necessary to produce an acceptable mash pH.  I assume Paul adjusted it up or down to meet the needs of his mash. 

If that Pale Ale profile was not to your liking, I would reduce the sulfate even lower than 242 ppm.  A 60 ppm reduction is not that significant if you were used to (and liked) about 100 ppm.  I'd drop it to about 200, since that is midway. 

Remember if you find water profiles that are more to your liking, custom water profiles can be entered into the water profile table on the Water Adjustment sheet.  The table even has the ability to error check your ion totals to make sure that you enter a reasonably 'balanced' set of ion inputs.   

By the way, I'll be brewing my next SNPA using the yellow bitter profile.  I've always used the Pale Ale profile and like it, but AJ kept hounding me that better pale ales can be made with lower sulfate content.  I'll be finding out.  The good thing is that I can always add additional gypsum to the keg if I don't like the low sulfate taste!

Post your tasting conclusions when done. I'm interested in your conclusion/opinion.

General Homebrew Discussion / Re: Cold Steeping Dark Grains
« on: December 17, 2012, 11:45:50 PM »
Our brew club is scheduled to evaluate this process for our January group project.
We will be doing a regular mash of all grains together, a mash where we cold steep the dark grains
and one where we add the dark grain to the mash prior to vorlauf.
Our VP is supposed to be formulating the recipe and procedures which will be executed
by 5 or 6 members, then brought to a meeting for evaluation once conditioning is complete.
I'll let you know how it turns out.

My best was an extract Happy Holiday Brew kit from Midwest Supplies. I made it 2 years ago on a horrible windy and cold day. My wife and I huddled around my propane burner on a tiny patch of sidewalk on the North side of my house. My wife usually doesn't sit through an entire brew session, but she was a trooper. We had a great time talking and hoping we wouldn't run out of propane. We finished the brew with only about a pound in the tank. The beer wasn't the best tasting I've ever made, but it was the best experience. I still have 10 bottles left of that beer and so far they're still very good. It's not always about the final product, but how you get there.

Nice story TJ.
I have been brewing for, hmmmm....lot's of years. My husband just brewed his 1st batch after being dragged to many club meetings and NHC. Guess he finally decided it would be helpful to be conversant rather than just pretend he knew what people were talking about. The beer was an experimental recipe I made up for him. Very simple, very pale ale just to test the Belma hop. The beer was very so, so.  He was sooooo excited. Even though he has an excellent palate..... for quite a while it was the best beer in the world to him!

Beer Recipes / Re: Did I Overdo It?
« on: December 16, 2012, 10:53:07 AM »

The Pub / Re: Not a good time to be a French Brewer 8^(
« on: December 04, 2012, 11:00:14 AM »
Pig Dogs....I spit in their general direction!

Ingredients / Re: Dry Hopping research - Interesting
« on: December 04, 2012, 10:55:38 AM »
Kinda looks like I'm doing the right thing...I don't weight the hop bags but I do swirl the fermenter a couple times a day.

It's the time Denny, not the stirring that's the real eye opener here. The stirring is being proposed as an even better/faster way of extraction in a commercial setting.....we don't have or even want the ability to continually agitate in a homebrew situ. Look at the graphs on page 40 & 41. After a day, you're actually decreasing your aroma compounds. It's really some pretty unexpected results. 

Ingredients / Re: Dry Hopping research - Interesting
« on: December 04, 2012, 10:42:04 AM »
WOT? No comments on the possibility that you may be able to shave "days" off your dry hopping regimen?

The author makes the conclusion that dry hopping (unstirred) for more than 6 hours (with pellets, it was longer for cones) is accomplishing little in the way of additional aroma, and that extended periods of dry hopping are actually counter productive. Torpedo, Randall, Rocket...all used to provide increased aroma.
Could this partly be because of the shorter contact time with the hops?

Also, dry hopped hops still have all their bittering compounds in tact....Could we throw 'em in the freezer and use to bitter the next batch??? I always enjoy saving a few bucks.

I'm planning some experimentation soon.

Ingredients / Dry Hopping research - Interesting
« on: December 03, 2012, 11:45:36 PM »
Anybody read this thesis? Any thoughts? I noticed the author is scheduled to present this data at the World Brewing Congress Portland 2013. Ran across the info while I was perusing Indie Hops' blog.

Going Pro / Re: What have I done?
« on: November 24, 2012, 11:01:42 AM »
Great news. Good luck with all the planning and licensing stuff. You've got experience and a great deal of knowledge on your side based on what I've gleaned from you at NHC and on the forum. I think you'll be a success and a great addition to the craft beer community.

3 of our local club members just became official this week. "Two Shy Brewing".  They've worked all the social events in town with free samples and done a lot of social network stuff over the course of the last year to create a following before getting "legal". They don't have anywhere near your expertise, but they have a passion that is going to hopefully carry them far...and they're all great guys.

I'm excited for all of you.

All Things Food / Re: Pizza Fatta en Casa
« on: November 21, 2012, 10:13:39 AM »
Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.

This is pretty much what my recipe has been, although I've been substituting wheat flour for at least 50% recently. Here are pics of a margherita pie and a veggie pie with wheat crust.

I've also been using Naan from Costco to make quick mini pizzas and they come out I need a good recipe for naan.

Here you go...a link to a silly video and the recipe I use for Naan bread. I put up the blog to share some recipes with my sisters, but found I'd rather be brewing or outside or in the kitchen than making blog entries.

The Pub / Re: A changed euge (sorta)
« on: November 20, 2012, 10:54:07 PM »
Dear Euge....I'm so sorry for your loss. Thanks for sharing this with your forum family.
I will be sending a lot of positive and healing thoughts your way.

Glad to hear about the job opportunities.  Keep lookin' up.

All Things Food / Re: The Perfect Winter Meal
« on: November 20, 2012, 11:24:31 AM »
I think I want to marry all you guys. :-*

I'm gonna tell your husband!  :)

I've found that if you keep his tummy and flagon full he'll put up with just about anything. :)

All Things Food / Re: The Perfect Winter Meal
« on: November 20, 2012, 10:10:39 AM »
I think I want to marry all you guys. :-*

All Grain Brewing / Re: stuck sparge
« on: November 18, 2012, 10:10:54 AM »
Batch sparging is not necessarily a panacea here. 8 of us used the same mill on Learn to Brew Day, and I think everyone using a Bazooka/kettle screen ended up with a stuck mash and we were all batch sparging.
It's primarily the crush, as even with a very slow run off speed, if you've got a ton of flour in there it's going to clog up that screen. When I use my own mill, which I have adjusted by trial and stuck sparge, I never have a problem...thankfully.

All Things Food / Re: Thanksgiving!
« on: November 17, 2012, 11:11:58 AM »
Going rogue this year. Got some montmorency cherries and a 22 of Julian Cherry Bomb hard cider. Going to craft a nice sauce to go with duck. Knew I had to do a duck when I tasted that cider. Wild rice with some sour cherries and pecans in it. Probably a gingered squash soup for starters. Fresh green beans charred a bit.
I'm thinking a different dessert too. I make so many pies that a pie is nothing special around here and holiday meals are the time to pull all the stops out. Neighbors are coming over, they will be doing the traditional turkey diner on the weekend. We all NEED leftover turkey after all and why celebrate one day of great food when we can carry it all the way through the weekend.

All of you have a safe, peaceful and enjoyable day of gratitude.   

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