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Topics - hospter81

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Ingredients / combo hops for rye pale ale
« on: April 25, 2013, 09:52:39 AM »
Hello...what do you consider to be the best american combo hops that goes well for rye spicyness?

I have amarillo, simcoe, citra, mosaic and cascade

what would you choose?


Beer Recipes / Rye pale ale
« on: April 23, 2013, 07:53:11 PM »
Hello! can anybody help me on making a rye pale ale recipe. i was thinking on this malt bill:

85 % 2 row base malt
10 % rye malt
5% caramel 40

Using US 05 on low 60's and just wondering on the type of hops that could use...I have 2 lbs of that hop good for the rye flavor? any good combo using citra? any other combos that could be good for that recipe?


Ingredients / citra with?
« on: April 15, 2013, 10:56:52 AM »
Hello! i'm going to brew an "american" saison using citra... i wonder what other hop goes well with citra in a combo and the esters of a saison yeast


Beer Recipes / american porter recipe
« on: April 15, 2013, 08:44:57 AM »
Hello, im tired of my basic classic porter recipe and im trying to jump to an american point of view. The malt bill is:

69% pale ale malt
11% munich malt
5% caramel 40
3% caramel 120
2% carapils malt
7% chocolate malt
2% black patent

I always use magnum at 60 minutes and northern brewer at 20 minutes to achieve 40 IBUS with an original gravity of 1065. I use windsor dry yeast. In few words, im tired of coffe-chocolate-littel diacetyl flat flavors.

I'm planning to use the same grain bill and same hops (magnum and nb) but with a different hop usage. What if a split those 40 IBUS into 20 at FWH and 20 in late hop if making and APA in enhance hop flavor and arome with a subtle aroma of caramel and toasted malts?

For the yeast i will switch to US05 with lower temp profile for a clean flavor

For water adjustment....if im using brun's spreadsheet...what do you recommend me for water profile? black bitter or pale ale profile?

I know this approach could be more a black ipa instead of a porter. Can anyone help me on tips, or hop bills, or anything else?


Wood/Casks / question
« on: April 15, 2013, 08:05:19 AM »
Hello! i oaked 30 gallons of beer on a wood barrel for about 3 months. Now i'm planning to transfer to two 15.5 gallons sankey kegs for maturation a futute blending. Do i need to be aware of possible contamination after i empty those sankeys? Do i need to separate those kegs and treat them as sour vessels?


Ingredients / dry hopping
« on: April 10, 2013, 07:23:23 AM »
Hello! it is supposed that if i leave dry hopping american C hops for more than one week at room temperature it will develop catty and grassy flavors isnt it? What happens if i use noble hops or for instance northern brewer for a long time? do i need also to remove at day 3 or 4 in order to avoid off flavors?


Wood/Casks / leaks
« on: April 10, 2013, 07:07:41 AM »
Hello guys! i transfered a beer to my 1bbl wood barrel a week ago. Since then small leaks have appeared. Can i use wax to seal those  leaks? what kind of wax? or what else do you recommend me to do?


Wood/Casks / varnish layer
« on: March 11, 2013, 09:33:02 PM »
Is it a problem if i get jerez barrel that has been varnished in the outside?


Wood/Casks / barrel recommendations
« on: March 04, 2013, 01:04:27 PM »
Hello! i will fill my first 1 BBL barrel ever next month. I made a dark belgian strong ale that has been sitting on maduration for about two months. By now is on cold storage and i am wondering what could be the best way to transfer to the barrel. I certainly know that primary and secondary fermentation have finished, but just to be secure and if i only want to extract flavors and aromas from the barrel, can i filter the actual beer to remove suspended yeast that can referment on the barrel? I also know that barrel could have their own micro zoo in there, but anyway. What do you recommend me? filter or not?


Ingredients / dry hopping
« on: March 04, 2013, 12:46:36 PM »
Hello! just want to know if you guys are using the same procedure as I. When the beer finish primary fermentation i pass it to the secondary vessel (corny) and chill the green beer to 40's ºF for about two weeks, then i filter the beer with a 1 micron poly filter in order to remove suspended yeast that could interfer with hops flavor. Then i transfer the beer to a third vessel (another corny) with whole hops at a temperature of 60's ºF for about one week to perform dry hopping. Finally i transfer the dry hopped beer to a fourth keg, chill againg, force carbonate y serve.

Is that to messy? Can i skip an intermediate step like filtering? what do you commonly do?


All Grain Brewing / calcium chloride
« on: March 03, 2013, 04:48:33 PM »
Hello...a technical question for you there a real difference if i am using calcium chloride anhydride for adjusting my water salts instead of using calcium chloride dihydrated?


All Grain Brewing / Bru'n water spreadsheet
« on: February 22, 2013, 09:23:02 AM »
Hello, i'm going to brew an APA next weekend. If i use brun' water, what desired profile do you usually choose?  Pale Ale profile or yellow bitter? i'm a little worried about the pale ale profile that has 300 ppm of sulfate...

What do you recommend me?


Yeast and Fermentation / t-58 refermentation
« on: February 21, 2013, 11:22:05 PM »
Hello! i'm going to referment in bottle a dark belgian strong ale with OG 1080 using t-58. I did a batch using that yeast and a little priming sugar but at the end it taste a little bit sweeter than i expect.

For this batch the beer gravity after 3 weeeks on fermenter is 1020...if i add t-58 do you recommend me to add also sugar? or do you think that there is enough sugar on the wort for the secondary yeast without priming? I dont want to have that residual sugar taste that priming impart.

I inoculate enough yeast on the primary, aereate well and had a very good and healty fermentation.


All Grain Brewing / salt additions
« on: February 05, 2013, 12:24:00 PM »
Hi! when i add salts to my mash an HLT i always dissolve all of those in a little jar with hot water but gypsum is always very hard to dissolve. It always forms little rocks and i am afraid that it does not contribute enough sulfate and calcium to the mash....

Do you have a better way to dissolve gypsum?


All Grain Brewing / protein rest
« on: February 02, 2013, 11:29:12 AM »
I was reading brewing lager beer book. Noonan says about infusion mashing: "Beers that will be served very cold may show a protein haze if malf or more than 1.6 percent nitrogen (10 percent protein) wit a soluble nitrogen ratio less than 40 percent is mashed without a protein rest".

Im using rarh base malt with 12.13 total malt protein and a soluble nitrogen ratio of i have to perform a protein rest?

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