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Messages - Gloridaze Brewing Company

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All Grain Brewing / Re: Smoked Helles Advice
« on: January 05, 2018, 04:13:08 PM »
Just wanted to follow up.  I started with 1-lb. of Weyermann smoked malt in a 2.75 gallon batch, ~13.8%.  About 30 minutes into the mash, I tasted it and not even a hint of smoke so I added another pound bringing it to ~24.2%.  The finished beer ended up with just a hint of background smoke, if you searched for it.  Good beer, but next time I'll go with an even higher percentage or move to Briess cherrywood smoked malt which I believe has a stronger flavor.

All Grain Brewing / Re: Smoked Helles Advice
« on: September 04, 2017, 10:33:46 PM »
It isn't hard to smoke your own either - that way you can chose the type of wood.
I have an electric smoker. Do you have to cold smoke it or can I just use a low temp?

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All Grain Brewing / Smoked Helles Advice
« on: September 04, 2017, 10:29:13 PM »
The smoke in the malt dissipates with time. If it is stored in a bin, and you can smell the smoke  aroma when you open the bin, it has left the malt and won't go into your beer.

This is a great tip. Normally I buy my malt in sealed bags but I'll keep this in mind.

All Grain Brewing / Re: Smoked Helles Advice
« on: September 04, 2017, 10:22:17 PM »
Thanks everyone that gives me a good starting point. If I were to brew a schwartzbier after the Helles, would you recommend upping the percentage a bit?

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All Grain Brewing / Smoked Helles Advice
« on: September 04, 2017, 02:52:05 PM »
Looking for some advice on a smoked Helles
recipe. I want it to be clear that there is smoked malt in there but be a subtle compliment to the base style. None of the articles that I've found offers a solid starting point. They all punt saying that it depends on how smoky that you want it and how old the malt is without offering a range. My best guess is to replace a pound of  pilsner malt with a pound of Weyermann Rauch malt. Let me know if you have any suggestions. Thanks!

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Ingredients / Re: Adding Fruit Puree in Stages
« on: July 23, 2016, 02:53:42 AM »
Just wanted to close the loop on this thread. I ended up dumping with whole can into the batch. Half sanitation concerned, half overzealousness. Glad I did. The peach flavor was kinda light, plus the Vintner's Harvest Peach Puree gave an under ripe peach flavor, not the sweet ripe peach flavor I wanted. I ended up add 3/4oz apricot extract which was not 100% the flavor I was going for but it helped. Overall I was pretty happy with the way it turned out.

Ingredients / Re: Adding Fruit Puree in Stages
« on: June 16, 2016, 01:07:46 PM »
Thanks for all the advice.  I'm still not sure what the best direction to go in is.  I suppose being conservative is the safest approach, can't take it out.  I'll let you know how it turns out.

Ingredients / Re: Adding Fruit Puree in Stages
« on: June 15, 2016, 06:07:49 PM »
I recently read about apricot being the way to go, but I bought a can of Vintner's Harvest Peach Puree so that's the way I'll go this time.  I do have some apricot extract left from an old kit that I may use if I don't get enough peach flavor from the puree.  Right now I'm focused getting the right amount of peach from the puree.  My overzealous nature says to throw the whole 49oz can into the 2.5 gallon batch, but I've done stuff like that before and ended up with a vanilla bomb stout and over-oaked porter.  Kolsch is a light flavored beer and don't want to overdo it.  That's why I was considering the half now, half later approach.  Any advice would be great.

Ingredients / Adding Fruit Puree in Stages
« on: June 15, 2016, 03:17:22 PM »
I'm working on a peach Kolsch.  The unflavored base beer is in the fermenter right now bubbling away.  I've done some research as to how much puree to add and I have a general consensus of 1 to 2 lbs per gallon should be good especially since peach doesn't have a strong flavor.

I've killed many a beer by overdoing flavor additions after primary fermentation.  I'm considering adding the puree in stages.  For my 2.5 gallon batch, adding 1.5 lbs of peach puree after primary fermentation is done, waiting 4-5 days, tasting it, and adding more if the peach flavor isn't strong enough.

I've need read about anyone adding fruit puree in this staggered fashion, but can't think of any reason that it wouldn't work just fine.  Does anyone have any experience doing it in this way? TIA

All Grain Brewing / Re: Hitting you mash pH
« on: December 18, 2015, 07:04:43 PM »
After you take your mash ph reading at 15 mins how do you calculate how much acid or baking soda to add?  The spreadsheets all seem to focus on pre brew session planning, not adjustments along the way.

All Grain Brewing / Re: Hitting you mash pH
« on: December 17, 2015, 03:22:45 AM »

Bru'n water all the way, every time.

Is that because you find it more accurate or easier to use?

All Grain Brewing / Re: Hitting you mash pH
« on: December 17, 2015, 02:51:39 AM »
I've heard recommendations for Brun'water and Brewer's Friend's advanced calculator. Anyone EZ Water Calculator?  I find that one the easiest.

All Grain Brewing / Re: Hitting you mash pH
« on: December 16, 2015, 07:37:24 PM »
Thanks.  Seems like I'm on the right track then.  Are there any styles were I might want to go with something a bit more minerally rather than the minimalistic approach?

All Grain Brewing / Hitting you mash pH
« on: December 15, 2015, 09:27:18 PM »
This may be a subjective question, but...

Is it best to try to hit your target mash with salts alone and then make your adjustments with acid malt or lactic acid?

Or is OK to include an acid addition as part of your initial water treatment?

I've been doing the latter, trying to keep salt additions as small as possible.  Is one way better than the other and why?


General Homebrew Discussion / Re: Cellar Temperatures
« on: November 03, 2015, 09:53:44 PM »
kramerog do you think it didn't develop well because of the temperature and temperature swing?  RIS is typically a good style to cellar.

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