Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - cheshirecat

Pages: 1 [2] 3 4 ... 16
I use a standard fridge to ferment my lagers. I tape the probe of my temp controller to the side of the carboy and then insulate it by taping bubble over it. Works well for me.

I think the question is in regards to doing it without a temp controller.

Ah... Well then I wasn't much help then. ;0)

I use a standard fridge to ferment my lagers. I tape the probe of my temp controller to the side of the carboy and then insulate it by taping bubble over it. Works well for me.

The Pub / Re: Doctor Who?
« on: November 23, 2013, 01:55:06 AM »
I've become a pretty big fan. Love both the classic and modern Dr. Who. David Tennant is my favorite, but John Pertwee and Tom Baker are close behind.

The Pub / Re: 67% ABV beer
« on: October 25, 2013, 09:30:39 PM »
Hats off to creativity and pushing limits but I am in the camp that think these types of "beers" aren't really beer. The few times I've had super high strength beers, like Brew Dogs, it wasn't very good beer nor very good hard alcohol. 

Yeast and Fermentation / Re: Best ale yeast for lagers
« on: October 23, 2013, 03:24:45 PM »
+1 on WLP 810 SF larger yeast. Works great between 58-62.

All Grain Brewing / Re: Help figuring out an off flavor
« on: October 08, 2013, 03:47:58 AM »
I dry hop at room temp, my place stays about 68-72 unless it is really hot. I use pellets and I do dry hop in the keg most of the time. They are removed before I cold crash, which I do to all my beers.

Yes, I get it in my non-dry hop beers too. Got it both in my Cali Common and ESB. My ESB doesn't have citrusy hops.

For a while I thought it was just my lighter beers. But my recent pils and cream ale didn't have these flavors, but I don't do anything for my water on those beers. I keep the water as is, which is why I thinking it may be water.

I should also say that my mash pH is almost always between 5.2 to 5.5.

All Grain Brewing / Help figuring out an off flavor
« on: October 08, 2013, 03:14:24 AM »
Hi guys. I've been struggling with an off flavor in many of my hoppy beers. I get a sourness on the finish that is fairly unpleasant, it is not puckering sour like a sour beer. It also doesn't get progressively worse. Pretty sure it is not an infection, doesn't taste like lacto and having had a couple wild yeast infections I am eliminating that too.

After doing some research, I came across an article by Brad Smith that says that astringent flavors can come off at sour. So I am thinking could be one of two things... My water or over sparging/too hot sparging.

I use my sparge on all my beers the same and since only hoppy beers get the flavor I thinking its not that. I use Denny's batch sparge method and usually sparge about 1 gallon or so (I do 3.5 gallon batches, my pre boil volume is usually 5 gallons on a 75 minute boil). I sparge with 180-190 degree water.

I have very, very soft water (got it tested from Ward twice), so I build it up. For my water I am shooting for 110 ppm (Calcium), 18 ppm (Magnesium), 300 ppm (Sulfate), 50 ppm (Chloride), 50 ppm (Bicarbonate). I use this on all my hoppy beers. I use BeerSmith to calculate my additions.

Any thoughts?

Other Fermentables / Re: The Everything Hard Cider Book
« on: October 02, 2013, 04:22:33 AM »
Reading right now, about 80 pages in. Very well written, the writing style makes it easy to read. All the good information helps too!

The Pub / Re: song title game
« on: September 09, 2013, 06:48:13 PM »
Let me Put my Love into You- AC/DC

Ingredients / Re: 2 row vs. Pale malt
« on: September 06, 2013, 03:47:03 PM »
I diagree with 'interchangeability".  they are not the same.  for example Rahr 2 row is about 1.8L-2.0L whereas their Pale Ale malt is 3-3.5L

the Rahr Pale Ale malt has a candy-like sweetness that I do not care for, and as such I always avoid the Pale Ale malt, opting for 2-row.

I feel the same about Great Western's Northwest Pale malt, also has a slight sweetness that really sticks out. I didn't care for it all that much either.

Extract/Partial Mash Brewing / Re: Deschutes Jubelale Clone?
« on: September 04, 2013, 12:01:37 AM »
Usually 2 to 3 weeks in the fermenter, then I will keg it and let it sit about a month or so. That seems to work about pretty good.

Extract/Partial Mash Brewing / Re: Deschutes Jubelale Clone?
« on: September 03, 2013, 11:05:52 PM »
Here is mine.... It comes out pretty darn close. The british crystal is a must to get the flavor right.

5.5 gallons
1.067 OG
78ish IBU
26SRM Color
1.019ish FG

5.35 kg Two Row (I use a blend of 75% American and 25% Marris Otter, but you can sub with Extra Light DME)
.58 kg British Extra Dark Crystal (160SRM)
.33 kg British Dark Crystal (80SRM)
.09 kg Cara-pils
.04 kg Roasted Barley
25 g Cascade (60 min)
26 g Willamette (60 min)
22 g Chinook (60 min, I subed this for Galena since it is easier to find for me)
32 g Tettnang (30 min)
Whirlfloc (10 min)
Yeast nutrient (10 min)
17 g EKG (0 min)
1 WLP 013 London Ale (not their yeast strain but I think it really makes the beer, 002 would work too)

Don't know why the complicated 60 min additions, found the recipe on the net and it was said it was from their former head brewer, don't know if it is true, but the beer comes close so I stuck with it.

I ferment this in the mid/upper 60's (beer temp)

How you have your IBU calculated on Beersmith could have something to do with it as well. Beersmith default is Tinseth, so if you changed that to Rager or Garetz, or they use a different calculation then you, it can have an effect as well. Just a thought.

Zymurgy / Re: Zymurgy iphone app?
« on: August 20, 2013, 03:20:14 PM »
I couldn't see the new issue on my Ipad either. Comes up fine on the computer though.

Ingredients / Re: All Zythos
« on: August 20, 2013, 03:16:17 PM »
While not an all Zythos IPA, I did do a Zythos/Mosaic IPA a few months ago (with Magnum for bittering). Hands down the best IPA I have ever made.

Pages: 1 [2] 3 4 ... 16