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Messages - kraftwerk

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All Grain Brewing / Re: Ok, so I gotta situation here...
« on: June 16, 2012, 11:51:27 PM »

Thanks for all the suggestions, everyone. I actually learned a lot about brewing with this one! I ended up taking about 1/4 existing grain bill (including the Blackprinz) and cut it with wheat and pale. Used American hops and WY3068. Kegged with 3/4 cup priming sugar. It now resembles a really clean, smooth wheat stout. I dialed up the hops a little higher than I would for a Dunkel (the original planned beer) and it balanced out perfectly. I'm super excited about this one!

Here's the recipe:

Thanks again!

My "standard" Enkel uses T-58. Why? Because it's super cheap, and does the job. If you ferment it cool you'll get something close to a Leffe-type flavor.

If I had to pick a liquid strain, I'd go with the Ardennes.

Just trying to get an idea of what to use for the upcoming batch. This being the first attempt at a Belgian Pale, I thought I'd see what is preferred. Thanks for all the info!

Homebrew Clubs / Re: What Denver area clubs are fairly active?
« on: June 09, 2012, 02:54:06 PM »
I live in NW Denver near Sloan's lake. Also interested in a club. Anyone want to start one?

General Homebrew Discussion / Re: Homebrewed Wedding Favors
« on: June 08, 2012, 02:46:58 AM »
That looks like a hell of a good time! Well done!

Yeast and Fermentation / What's your preferred Belgian Pale yeast?
« on: June 08, 2012, 02:41:25 AM »
Quick survey:

What's your preferred Belgian Pale yeast? Why is it great?

Apricot American Wheat is up next with a healthy dose of Columbus and Amarillo hops. I'll throw in a single decoction just for fun!

Beer Recipes / Re: Wooden Barrel Brewing
« on: June 06, 2012, 11:21:21 PM »
If it's virgin oak you want to mellow it out first. Otherwise it's going to taste like you're drinking a glass of saw dust. Maybe just fill it with water and let it sit for a few weeks before filling it with your special brew. Good luck! Sounds like it'll be a good ol' time!

Beer Recipes / Re: Acidulated malt advice, anyone?
« on: June 06, 2012, 11:12:05 PM »
Acidulated malt is only used to adjust the pH. I doubt you would want to use it to add any tartness. I would go with yeast selection for tartness.

Noted. Thanks! I'm still getting acquainted with pH. What should I shoot for with this mash?

Beer Recipes / Re: Peaches anyone?
« on: June 06, 2012, 06:53:52 AM »
I just bottled a mango peach saison.  2lbs each of mango and peach pureed into secondary.  I can taste the mango, but the peach is subtle if detectable at all.  That said, the beer is awesome. :)

I'm planning a hoppy apricot wheat. How many pounds of apricot puree would you recommend for a 5.5 gal batch? I want the flavor to be apparent but complementing the hop bitterness and aroma (think Dogfish Head Aprihop without the IPA part.) Thoughts?

Beer Recipes / Acidulated malt advice, anyone?
« on: June 06, 2012, 06:38:33 AM »
So next up is an Apricot American Wheat. I've heard good things about acidulated malt but have never used it. I have a bag of American pale on hand and want to keep this one on the cheap so I'm thinking something like this:

4.5 lb Pale malt
4.5 lb Wheat malt
1.5 lb Munich II
?    lb Acidulated malt

1.0 oz Columbus 60 min
1.0 oz Amarillo 60 min
0.5 oz Columbus 10 min
0.5 oz Amarillo 10 min

2.0 lb Apricot puree with stones in secondary
2.0 oz Amarillo dry hop in secondary

Thoughts on the acidulated malt? I really want to go nice and tart with this one to complement the fruity aroma and nice bitterness. Thanks for any and all advice!

Going to Santa Fe to brew with my big brother. Probably going to do a Mexican negra, although without lagering capabilities, I suppose it'll be more of a brown ale. Thoughts on kolsch yeast as a substitute, anyone?

Ingredients / Re: Simcoe substitutes
« on: May 25, 2012, 02:51:08 AM »

I'm sure you can find someone locally to take them off your hands, Simcoe is a great flavor/aroma hop.

+1 on that. I just sampled an IPA I've been keg hopping with 2 oz Simcoe for the last week. Truly a great aroma hop! Smells like I just walked into a floral shop!

I'll be brewing a cream ale on Friday with some dregs off a bottle of Spotted Cow. It's a shame we can't get it outside of Wisconsin.

Wood/Casks / Re: beer style for red wine barrels
« on: May 20, 2012, 06:28:33 AM »
I'm planning to age a sour wheat wine in my port barrel soon. Will probably chuck in some cherries too.

Wood/Casks / Re: Wine barrel aged beer
« on: May 20, 2012, 06:25:05 AM »
Do the chemical additives in wine harm living yeast in the barrel? The reason I ask is because my port barrel definitely has potassium sorbate and potassium metabisulphite in it. I hope to be using it for a sour wheat wine soon and I'm wondering if this might make it hard for the bugs to survive.

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