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Messages - roguejim

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451
All Grain Brewing / Re: Badly stuck Mash - why this time?
« on: March 17, 2010, 02:40:21 AM »
Nope, I ran off fairly slowly, AND was extra careful during vorlaufing, having considered this might be a cause.  As I watched the runoff, it did seem like there were lots of visible particulates moving through the tubing.  Not sure if that was the broken-down FB, or pulverized base malt like my other guess. 

Since no one's jumping on any other obvious culprit, I'll write-this off as a one-off and watch closely the next time my FB % is so high.

Thanks all!

I don't understand this.  If you're batch sparging, your runoff should be wide open.

452
Beer Recipes / Re: RIS recipe check!
« on: March 16, 2010, 03:21:35 AM »
More roast barley, less brown malt?

That looks to me like an unnecessarily complicated hop schedule, too.  I hope your yeast can handle that gravity.  Will you be bottling this?  Just curious.

453
General Homebrew Discussion / Re: Favorite Scoresheet Comment
« on: March 11, 2010, 02:49:47 AM »
My favorite ones are always "too fruity for style" regarding a fruit beer with no sub-style declaration.  Those kind of asinine comments always make me laugh.   :D

I doubt I'd be laughing.  More like I'd be pissed at wasting the beer and entry money.

454
All Grain Brewing / Re: Dry Hopping...%AAUs...Effect
« on: March 11, 2010, 02:47:13 AM »
I did not listen to Palmer, but can you tell us what his justification was?  What was his basis for what he said?

455
All Grain Brewing / Dry Hopping...%AAUs...Effect
« on: March 10, 2010, 03:47:41 AM »
Is there any relation between the % of AAUs in a given hop, and the amount/intensity of aroma imparted in dry hopping, i.e., higher % of AAUs = more aroma imparted from dry hopping?

Is there any relation between the % of AAUs in a given hop, and the amount/intensity of flavor that can carry over in dry hopping, i.e., higher % of AAUs = more flavor imparted from dry hopping?

456
Beer Recipes / Re: Amarillo Pale Ale (Late hopped)
« on: March 09, 2010, 02:10:51 PM »
It's interesting to me the amount of IBUs (49IBU, 1.046SG), and the level of bitterness being lower than SNPA, according to Fred.  I've always wondered about the IBUs contributed at the 15min, 10min, 5min marks...and whether they should even be taken into account when trying to calculate actual bitterness. 

457
Ingredients / Re: American 2-Row vs. British Pale
« on: March 09, 2010, 02:04:12 PM »
What's happened to Sierra Madre since 1985 that's made it strange?

458
Ingredients / Re: American 2-Row vs. British Pale
« on: March 08, 2010, 12:04:36 AM »
Pasadena, huh.  I'm originally from Sierra Madre.  Great town.

459
Beer Recipes / Re: Black IPA Idea?
« on: March 07, 2010, 08:22:27 PM »
Here's some info on cold steeping...

From George Fix on Cold Steeping

Question to Dr. Fix:

On the Brews & Views discussion board a couple months ago, someone mentioned a talk you gave regarding cold steeping of malts like Munich. I would very much appreciate it if you would elaborate on this technique. How do you do it, what does it do for the brew, what malts are good candidates for this technique.

Dr. Fix:

The talk was in the NCHF at Napa in October. Those folks on the left coast really know how to do a beer festival! The cold steeping procedure was designed to maximize the extraction of desirable melanoidins, and at the same time minimize the extraction of undesirable ones. The former are simple compounds which yield a fine malt taste. The undesirable ones come from more complicated structures. Polymers with sulfur compounds tend to have malt/vegetable tones. Others yield cloying tones, which to my palate have an under fermented character. The highest level melanoidins can even have burnt characteristics. The cold steeping procedure was developed by Mary Ann Gruber of Briess. My version goes as follows.

    * (i) One gallon of water per 3-4 lbs. of grains to be steeped is brought to a boil and held there for 5 mins.
    * (ii) The water is cooled down to ambient, and the cracked grains are added.
    * (iii) This mixture is left for 12-16 hrs. at ambient temperatures, and then added to the brew kettle for the last 15-20 mins. of the boil.

Mary Ann has had good results by adding the steeped grains directly to the fermenter without boiling, however I have not tried that variation of the procedure.

The upside of cold steeping is that it works. The downside is that it is very inefficient both with respect to extract and color. In my setup I am using 2-3 times the malt that would normally be used. As a consequence I have been using it for "adjunct malts" such as black and crystal. I also am very happy with the use of Munich malts with this process when they are used as secondary malts.

Do you remember when I contacted Mary Ann via email, and posted her remarks on the HBD forum?  I thought perhaps you filed it away somewhere!

460
Yeast and Fermentation / Re: Yeast choice for wheat beers
« on: March 07, 2010, 08:17:54 PM »
The brewmaster Darron Welch, at the link below had a recipe in Zymurgy years ago for an English Summer Wheat, if I remember correctly.  I believe it had a large percentage of wheat malt in the recipe.  Darron was quite helpful via email in helping me formulate my own recipe.  Contact him.  He is an expert.

http://www.pelicanbrewery.com/

461
Ingredients / Re: American 2-Row vs. British Pale
« on: March 07, 2010, 08:11:00 PM »
Do you think mixing 50% domestic 2-row with 50% marris otter would add any noticeable complexity to an APA or AIPA?  Or would I just be wasting the marris otter?

For some reason I'm remembering the SSOS recipe which insists on marris otter exclusively(as the base malt), i.e., that domestic 2-row simply doesn't have enough of a malty profile for the recipe.

462
Ingredients / Re: Brown Malt
« on: March 02, 2010, 09:24:19 PM »
It kinda depends on whose brown malt you're talking about.  A friend did some research and sent me this....

A while back I was asking about Baird brown malt, and whether it was really brown and not amber since the sack indicated both "brown" and "amber" (55-70L).  Weird.  The folks at Baird told me that it could be either brown or amber  depending on what the customer wanted it to be, that the two malts are interchangeable.  B.S!  Anyway, I purchased some Crisp amber malt (35L) from Greg Beron at Culver City Homebrew in So. Cal., and it is visibly identical to Baird.  Furthermore, I just received some Thomas Fawcett brown malt from North Country Malt and it is easily, visibly darker then the Baird.  I mention this to you because if you're getting your brown malt through the LHBS, and he gets it from Steinbart's, it is Baird amber malt that is mislabeled.  If you saw this Thomas Fawcett brown malt, it would be obvious.  Makes me mad since I just kegged a porter brewed with the Baird amber, thinking/hoping it was brown malt.

In my bourbon vanilla impy porter recipe, I use 1.5 lb. of the Baird, which is labeled as 70L.  That's 8.5 % of the total grist.  Whether is really is 70l, I don't know.


 

Man, I can't believe you kept that info!  I'm sure I must have mentioned the obvious taste/roastiness difference between the Baird and the TF. 

By the way, John Palmer's San Gabriel Porter recipe is a killer, and uses brown malt. 

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