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Messages - topher.bartos

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46
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.

47
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!

48
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.

49
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

50
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

51
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!

52
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.

53
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?

Thanks

54
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!

55
It also depends a lot on your mash chemistry. More SO4 ions bring out more bitterness.

56
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.

57
Beer Recipes / Re: Red IPA
« on: January 23, 2013, 06:41:27 PM »
Use Carafa II or Blackprinz or Midnight Wheat instead of Chocolate malt.  Chocolate malt is going to give you brown, not red.

1 oz of Chocolate? No, chocolate is pretty red at extremely low quantities.

58
That beer went 1.092 to 1.017 (82% AA). If you get the same %AA on a 1.051 beer, you are looking at 1.009 or so. If I were doing this, I would bump the mash temp up to 156 or 157 to try to shoot for a FG of 1.013-15. I think a single digit FG is going to taste thin, however YMMV.

That was confusing. I was thinking "82% AA" meant "alpha-acid percentage" because the OP was asking about hops. Then, I realized that that doesn't make any sense. Then, I just learned the formula for calculated Attenuation. You learn something new everyday!! Hehe.

59
Yeast and Fermentation / Re: Irish Moss added to fermentor?
« on: January 23, 2013, 02:43:17 PM »
Awesome. Thanks.

I just bought some gelatin for these fermenting batches and some whirlfloc  for future batches.


60
Beer Recipes / Re: Red IPA
« on: January 23, 2013, 02:32:51 PM »
Looks great.

I might brew one this if you don't mind.

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