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Messages - topher.bartos

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Beer Recipes / Re: Hop Liquor
« on: January 29, 2013, 09:45:56 AM »
super hopped Pilsner!!! What do you call it? Imperial India Pilsner Lager?

All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 09:40:27 AM »
I don't really see anything wrong with your setup or your gravities.

There are ways to increase mouthfeel. Dextrin Malt, Crystal malt, Flaked barley, Oats, etc...

You're getting about 83 - 87% attenuation. Your yeast seems to be eating through enough of your sugar to be giving a dry or light mouthfeel. Maybe try some not so high attenuating yeast...

You might be using too much refining agents that are dropping too much protein out of suspension...

There are all kinds of different factors.

Let me know if something or anything works for you.

Beer Recipes / Re: Red IPA
« on: January 29, 2013, 09:20:59 AM »
I brewed an Irish Red IPA last night. It's a simple American IPA fermented with Irish Ale Yeast. Not really sure how it's going to turn out but I'm pretty sure it's going to be super dry. I collected about 6.7 gallons of wort and took a quick gravity reading during boil when it was down to 6.5 gallons just to see what I was looking at as far as OG and to see the color. The color was absolutely beautiful. Copper Amber with a definite red hue. But, the gravity was at 1025 at 212 degrees which is about 1065 accounting for temperature for a 5 gallon batch. s***! It has the potential for a super high post-boil OG. Oh well...

Here is the recipe:

12 lbs 0.8 oz    Pale Ale Malt 2-Row (Briess) (3.5 SRM)        92.0 %
13.8 oz            Caramel/Crystal Malt - 20L (20.0 SRM)             6.6 %
3.1 oz            Chocolate Dark 6-Row (Briess) (420.0 SRM)      1.5 %
1.00 oz            Centennial [8.70 %] - Boil 60.0 min   
0.37 oz            Amarillo Gold [8.50 %] - Boil 45.0 min   
0.37 oz            Amarillo Gold [8.50 %] - Boil 30.0 min   
1.00 oz            Citra [14.10 %] - Boil 15.0 min   
1.00 oz            Citra [14.10 %] - Boil 0.0 min   
1.0 pkg            Irish Ale Yeast (White Labs #WLP004)   
1.00 oz            Citra [14.10 %] - Dry Hop 7.0 Days   

All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 08:50:20 AM »
Like everybody else said, 155° shouldn't really give you thin / watery beer. If you are attenuating down to 1007, you are probably mashing at perhaps very low gravities. 155° mash will create less fermentable sugars and more dextrins, etc. 1007 is super low for such a mash temp but this all depends on OG.

Like everybody else said, you are either mis-calculating the temp or mashing lower gravities than you think you are. Your mash efficiency might be the problem so many increase your grains to account for that if you truly believe your temps are correct...

Other than that, I'm not sure what else it could be. Recipes, pH, OG might give us a better understanding of the problem.

General Homebrew Discussion / Re: BJCP Guideline question
« on: January 28, 2013, 08:12:49 PM »
I'm planning on keeping the temperature low for the first few days as lower temps prevent diacetyl formation... My apartment stays around 65 deg F and that's the low range for this yeast so I'm hoping I'll be okay throughout.

Damn it smells good in here. I have a nice dark red copper / super light brown color and I'm going to boil off some of the water right now to bring down my volume and raise my gravity a bit.

Then, I'm adding enough hops for the very end of the range of an American IPA. around 69 - 70 IBUs...

Should be a good beer.

General Homebrew Discussion / Re: BJCP Guideline question
« on: January 28, 2013, 06:58:31 PM »
Ohhhh. I thought judges are supposed to know what the recipe was. I thought I would be deducted points for not using American yeast in an American IPA.

Alright. Thanks for the responses!

General Homebrew Discussion / Re: BJCP Guideline question
« on: January 28, 2013, 06:36:38 PM »
My point is that it's an American IPA with Irish Ale Yeast. I don't think the Irish Ale Yeast counts. But I'm not sure.

General Homebrew Discussion / BJCP Guideline question
« on: January 28, 2013, 05:10:17 PM »
I'm brewing an Irish Red Ale. (Heating up strike water)

Using BeerSmith2, I started with an Irish Red Ale that I created based on BJCP Guidelines. Then, I changed the beer style to American IPA and tried to get everything within that guideline. So, I basically turned an Irish Red Ale into an Irish Red IPA. I have high hopes for this beer. I think it will turn out delicious.

But, I may want to submit it to competitions. So, since it's technically an American IPA minus American Ale yeast, I probably won't be able to submit it to American IPA competitions. I'm using White Labs Irish Ale Yeast for this beer. Yes, I'm doing this to experiment but also, St. Patty's Day is near.

How do I submit this to competitions assuming it going to come out to be delicious? Or, do I have to find one of the "creative competitions"?

-- Chris

Ingredients / Re: Prefered base malt for brewing?
« on: January 26, 2013, 11:33:32 AM »
I like to use a house blend for almost all my recipes, unless I'm going for a truly traditional take on a beer (ESB, pils, Bock).

40% Rahr 2-row
40% Wey. Pils
20% Munich

I can increase the Munich for "malty-ness" and color, the Pils for delicate beers, or the 2-row if there is a lot of specialty malts or total fermentables (which drown out the pils anyway).

I kind of like the idea of blending base malts. +1

All Grain Brewing / Re: Time from Mash to Boil
« on: January 24, 2013, 08:38:11 PM »
Like everybody already said, it doesn't matter too much. When I do my all-grain batches, I care very little about anything other than the amount of fermentables I'm getting out of the grist. I also brew on a gas stove in my tiny apartment and my 5.5-6 gallon wort takes about 30-40-ish minutes to reach a hot break and I could care less. You shouldn't either!! :-) RDWHAHB!

Kegging and Bottling / Re: Another Question
« on: January 24, 2013, 08:30:29 PM »
Yeah, carbonating in a keg takes awhile to get it into solution depending on the amount of pressure and temperature and other stuff...

Maybe put it back under pressure for a few more days if you're not okay with it.

The Pub / AHA Conference 2013 Financing Question
« on: January 24, 2013, 09:24:59 AM »
This is going to be my first conference if I can register on time.

Is there a financing option ($$ / month) ? Or, do you have to pay in full when you register?


Beer Recipes / Re: Red IPA
« on: January 23, 2013, 08:29:14 PM »
FYI, I see that you are from Columbus...Have you ever shopped at The Hops Shack? It's in Bucyrus, outside of Mansfield. Most bulk hops that they have to offer are rather cheap. They currently have amarillo in stock, as of today....I just ordered two pounds.

Never, but I'll have to check it. Thanks!

It also depends a lot on your mash chemistry. More SO4 ions bring out more bitterness.

Ingredients / Re: Prefered base malt for brewing?
« on: January 23, 2013, 06:46:20 PM »
Definitely depends on what you are brewing. I tend to use either Pilsner or Pale Malt as a base male depending.

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