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Messages - jmcamerlengo

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Beer Recipes / Re: tweaking a hefe recipe
« on: November 16, 2011, 10:29:07 AM »

From my experience you dont need a protein rest(just cuts on the mouthfeel that a hefe should have imo) or all of the different sach rests

Do an acid rest at 111
Then either raise the temp to 150 by adding boiling water, heating, or decocting.

If you decoct, make sure you let it rest around 157-160 for about 15-20 minutes. Then bring to boil and boil for as long as you want. The longer the boil the darker the hefe youre gonna end up with.

(personally I just heat my mash to 150)

for one vial of yeast youre going to want a 2L starter(if youre in the 1.050 OG range)

WLP380 works great. If you're up for an experiment(one that Ive had great success with) pitch one vial of WLP380 and one vial of WLP300.  Makes for a very complex interesting hefe!

I'd also recommend pitching at 56 and ramping up to 62 in first day.  Hold there until fermentation is complete.

62 produces a very balanced hefe with clove and a little banana.  If you get into the higher temps youre going to be looking at more of a banana bubblegum flavor.

Hope this helps, this is whats worked for my taste buds, experiment and see what you like!

Beer Recipes / Re: Apple Cinnamon Stout
« on: November 16, 2011, 10:11:18 AM »
Yeh probably not the best style to use apple and cinnamon. I second the amber ale idea, maybe with Burton Ale yeast? It has a subtle apple flavor to my taste buds.

Yeast and Fermentation / Re: 1 liter starter w/2 Wyeast 1056 packs
« on: November 16, 2011, 10:06:41 AM »
One thing I can say with great confidence is you wont actually experience any growth in cell count at that pitching rate.

Yeast and Fermentation / Re: New fermentation chamber
« on: November 15, 2011, 11:57:39 AM »
yeh if you put a bit of insulation over the probe it gets almost exact temp of the inside of the fermenter.  Even with just tape though it gets pretty close.

Yeast and Fermentation / Re: Pitching rate for a California Common
« on: November 15, 2011, 11:40:46 AM »
Jamil recommends using 3 liquid yeast packages or a 5L starter with 1 package for a beer with an OG around 1.050. Im actually brewing a cal common this weekend using the 1 package with a 5L starter and have done this in the past and the beer turned out great.

btw I ferment at 62 for 10 days or so then transfer to a keg and lower the temp slowly to 34 and lager for about 6-12 weeks.

All Grain Brewing / Re: Strong RIS Mash Schedule
« on: November 15, 2011, 10:57:25 AM »
Mash at 149-150 for sure.  Also Irish Ale yeast at fermented at 70 works great with just enough diacetyl that I think is desirable in a RIS.

Dry hopping also can add complexity to the mouthfeel.

Ingredients / Re: Passion fruit flavour
« on: November 15, 2011, 10:30:29 AM »
The description on my pound bags of hops from Hop Union for Amarillo say passion fruit/tropical aroma.

And they certainly smell like that....Id be willing to bet your beer had quite a bit of Amarillo toward knockout.

Yeast and Fermentation / Brewer Heat pads
« on: November 15, 2011, 09:13:49 AM »
Hi all, Ive been using the plastic brewer heat pads that I purchased.  I use a big chest freezer that I keep at 40 degrees and control with one temp controller.  I insulate one side with foam and put the pads on the foam and my carboys on those and use a separate temp controller to control the heat pads to get my ferm temps.  I have been thinking(perhaps overthinking), that the heat pads are cooking the yeast on the bottom to a higher temp then whats reflected on the carboy since it heats from the bottom up, especially with bottom feeding yeasts like lagers.  Has anyone had any experience with these? Major off flavors etc?  Or is the temperature of the wort on top keeping things in check.

Yeast and Fermentation / Re: WY2001 Urquell Lager recipe ideas
« on: November 15, 2011, 09:08:15 AM »
If you're up for a decoction mash try using nothing but bohemian pils base malt and czech saaz hops.

Something like 10-12 lbs of pils malt(depending on your efficiency)

Mash in 122, rest for 10 minutes, decoct thick mash and rest at 157 for 20 minutes then boil for 20 minutes.
Put decoction back in to get to about 147. rest for 20 minutes.
Pull decoction again bring to boil for 5 minutes.
Put back into main mash to raise temp to 157.
Decoct thin mash bring to boil and add back to mash bringing temp to mashout temp of 168.
Sparge with 170 degree water

Boil 90 minutes

add a little bit of saaz at First wort
then do 30,15,5, and flameout additions.

Cool to 46 and pitch onto the equivalent of 4 liquid yeast packs(big starter)

Ferment at 50
Lager 3 months.

Makes a fantastic beer! One of the best Ive made with just base malt and 1 hop.

Kegging and Bottling / Re: Corney keg for conditioning
« on: November 10, 2011, 08:19:03 AM »
Yes this is exactly what I do. I generally primary for about 17 days then transfer to a corny and bleed out the oxygen.  I dont leave much pressure in there and bleed most of it out. Just enough to keep it sealed.  The only exception this is lagers and high gravity beers such as a barleywine or imperial stout. I do transfer those to a secondary as they tend to leave quite a bit more yeast to drop out.

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