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Topics - roguejim

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121
General Homebrew Discussion / Pro Brewers...Fermentis yeasts
« on: October 25, 2010, 03:15:34 AM »
I found this pro brewing forum where they are discussing Fermentis yeasts.  Interesting, I think.

http://www.probrewer.com/vbulletin/showthread.php?t=3458

122
Beer Recipes / Weissbier...% wheat malt...mashing
« on: October 18, 2010, 03:04:47 AM »
I'm comparing the weissbier recipe in the Brewing Classic Styles book with the one in Eric Warner's German Wheat Beer.  Besides employing decoction, Warner's recipe has about a 2-to-1 ratio between wheat and pils malt.

The recipe in BCS employs a single infusion (152F), and a 50/50 wheat-to-pils malt ratio.

What concerns me most is the mash.  What type of step mash would aid in preventing a stuck sparge?

Any other advice on wheat-to-pils ratios?

Thanks.

123
General Homebrew Discussion / Pils-friendly Water chemistry
« on: October 13, 2010, 07:05:08 PM »
If you wanted to make this water more suitable to a German Pils, what would you do for a 7gal batch?

Na...8
K....<1
Ca...17
Mg...6
Total Hardness...68

NO3-N...1.3
S04-S...<1
Cl...2

C03...<1
HC03...93
Total Alkalinity...77

124
Beer Recipes / Dunkel Weissen Recipe
« on: October 11, 2010, 07:50:03 PM »
I just had a couple of pints, on tap, of Hacker Pschorr dunkel weissen.  I don't know how this particular brand rates, but I enjoyed it enough to want to brew a d-weissen.

Looking at Jamil's recipe. I see he uses some Special B and crystal 40L.  Any other tried and true recipes?

125
Commercial Beer Reviews / 21st Amendment Brewery...Hop Crisis DIPA
« on: October 09, 2010, 08:10:06 PM »
A local wannabe "Irish pub" is currently serving this DIPA (Hop Crisis) on tap.  Is it a threat to Pliny's legacy?  Just askin'...
This brewery also has an IPS named Brew Free! Or Die IPA




http://www.21st-amendment.com/

126
General Homebrew Discussion / Hefe in a Keg
« on: October 09, 2010, 02:02:48 AM »
Can a hefe be kegged, or is bottling preferred?

If kegged, how is the yeast kept in suspension?

127
General Homebrew Discussion / Guinness Head
« on: October 06, 2010, 02:17:23 PM »
A friend returned from Ireland and England raving about the thickness of the head on a pint of Guinness.  Can this be accomplished by a homebrewer?  What technique?

128
General Homebrew Discussion / BJCP Entries...Timing
« on: October 06, 2010, 11:40:03 AM »
As my example, I'd like to use a hoppy beer like an APA, or AIPA.

Assuming you plan on kegging your beer, then drawing beer into bottles...
How long before turn in would you want your APA to be sitting in the keg?  I realize that the longer it is in the keg, the clearer it will be, but hop aroma/flavor can also wane.  Should "peak flavor" be the prime consideration without regard for clarity??

129
General Homebrew Discussion / BJCP comments...APA
« on: October 04, 2010, 01:22:08 PM »
I want to post some of the BJCP (Grand Master III) comments/scores for my recent APA, and then ask a few questions.  I should also state up front that I'm pretty unfamiliar with what would be considered a "good score", relatively speaking.

AROMA- 8/12...low pale malt toastiness...citrus/herbal hop aroma, similar to Centennial...low peach ester...No DMS/diacetyl

Question: Based on the score and comments, should I take this to mean there is not enough hop aroma to warrant a higher score?  What else?

FLAVOR- 14/20...Slightly sweet pale malt...No obvious caramel...Moderately aggressive citrussy hop flavor...orange, grapefruit...light white grape ester in finish...Bitterness is firm, coming in aftertaste and lingering long into fade...No sanitation or handling issues.

Question: Is 14/20 a typical flavor score for an average APA, a good APA, what?  Are there ever 18-19-20/20scores?

OVERALL IMPRESSION- 7/10...Clean, well made beer...Excellent, balanced example of the style...I would like the bitterness to fade more quickly, but that's a quibble.  Complexity through a bit of biscuit, vienna, or aromatic malts would be welcome.

Question: Scanning the BJCP guidelines, I see that biscuity, bready notes are optional.  Looking at some gold medal recipes, I don't see these specialty grains used for an APA.  So, should I take this judges final remarks to be his own personal preference?  In other words, a different judge might not like biscuity notes in an APA, and therefore, would not make the same suggestion.


130
Yeast and Fermentation / Dry Hefe & Lager Yeasts...Danstar
« on: September 30, 2010, 01:10:12 PM »
I was at the Danstar site checking out their Windsor yeast, and came across their Munich Wheat Beer yeast as well as their Diamond Lager yeast.

Any reports here on the Danstar wheat and lager yeasts?

131
Yeast and Fermentation / English yeast...Fruitiness wanted
« on: September 30, 2010, 12:16:18 PM »
I would like to brew a bitter with a bit of fruitiness.

1) Does SO-4 provide any fruitiness?

2) What strain would be my best choice here?

3) Is there any part of the brewing/fermentation process which can be manipulated to produce more or less fruitiness?

A few years ago, I used WY1275(Thames Valley), which produced some nice fruitiness.  But, I was not able to repeat it.

132
Equipment and Software / Hops Diverter Plate...Manufacturer?
« on: September 27, 2010, 03:01:07 AM »
Who builds/sells these?  I did a "search" at B3 and Northern Brewer, but came up empty.

133
Beer Recipes / Critique this Irish Red Ale Recipe
« on: September 26, 2010, 02:00:09 PM »
I had a pint of Smithwicks the other day for the first time, and thought I would take a stab at brewing a reasonable facsimile.  I found this recipe at the Powers Homebrew Website.  It looks okay to me, but I'm unfamiliar with the style.  It also does not indicate IBUs.

Irish Red Ale

5 Gallon Recipe  (OG 1.056)
77% System Efficiency
28 Carbohydrates/16oz
250 Calories/16oz
5.4% ABV

10 pounds British two-row pale Malt
.25 pounds British Roasted Barley
.5 pounds Melanoidin Malt
1 ounce Kent Goldings Hops (30 min)
1 teaspoon Irish Moss (10 min)
1 vial White Labs Irish Ale Yeast

Mash Schedule
153 degrees for 60 minutes
168 degrees for 10 minutes

134
Ingredients / Caravienne malt in AIPA
« on: September 26, 2010, 12:05:09 PM »
Does anyone use caravienne in their AIPA?  What percent?  How does it differ from light crystal?

135
I just had these brews on tap at a local fair/homebrew comp.

For the first time, I had brews (Estate and Tumbler) by Sierra Nevada Brewery that I really didn't care for, especially the Tumbler-zero complexity.  A dud in my book.

I thought the Ranger IPA was decent, if not overwhelming.

Oddly enough, one of the breweries (I forget which one) had a keg of Smithwicks.  It seemed a tad flat, but the flavor was still very balanced and thoroughly enjoyable to me.  I'd like to take a crack at brewing a clone of that.

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