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Messages - hospter81

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16
General Homebrew Discussion / BJCP category doubt
« on: July 19, 2013, 10:30:42 AM »
Hello! i brewed an small version of the red velvet (http://wiki.homebrewersassociation.org/RedVelvet) I lowered the OG and the IBU following the same recipe trying to fit it as an american amber ale with rye. It has all the elements of an AAA...OG 1060, 40 IBU and great color. i am going to enter this brew to a BJCP competition but i dont really know if it fits totally into a american amber ale category (10B) because of the dryhops and rye flavor or do i need to enter on the specialty beer category 23A as a red rye ale. What would you do?

thanks!

17
Yeast and Fermentation / Re: yeast under pressure
« on: July 18, 2013, 03:00:08 PM »
so...asssuming its an APA it would be a benefit to prevent esters? :D i do this recipe regullarly and the first 24 hours are really slow...so i think there wasn't "a lot" of CO2 (i hope)

18
Yeast and Fermentation / yeast under pressure
« on: July 18, 2013, 02:43:31 PM »
Hi! yesterday i did an APA batch using US05 everything pretty nice, dump my rehidrated yeast on a SS conical fermentor at 4 pm.

The problem is that my blow off tube has a valve to prevent oxidation when i transfer my green beer to another vessel.

I checked fermentation today at 3 pm and there wasnt any sign of bubbles. I checked the valve and it was closed. So all the CO2 where inside the fermentor. I am worried of possible change in flavor or poor yeast activity because of being in pressure with all that CO2 for several hours (23). Is that possible? thanks for your answers. The beer now is fermenting at positive rate and flavor at now is good enough.

By the way, is an APA initially fermented at 60 and raised to 64F

thanks again!

19
Yeast and Fermentation / Re: US-05 at low temp
« on: July 10, 2013, 06:46:40 AM »

I have been hearing about a peachy flavor that one can get if one ferments with S-05 at low temps, so I want to try again on an IPA I will be brewing this weekend.
Thoughts?

Really?? I make my apa with a lot of amarillo at FWH using US05 fermented at 64 and it has a very pleasant peachy flavor. But i always thought it was a hop flavor contribution....

20
General Homebrew Discussion / possible contamination?
« on: July 04, 2013, 11:15:22 AM »
Hello, recently i did a batch of flanders red with a lot of oak and lacto character. It was madurated on a sanke keg and last weekend i served that beer on tap.

Now i am very aware about possible contaminations. I washed sanke couplers, beer lines, picnic taps and everything that touch that batch of beer with caustic soda, nitric acid, and satinized with peracetic acid. I know that proffesionals always says to keep separated funky from normal batches to prevent weird stuff.

Do you thing there are no really possibilities of contamination if i really keep my things clean? i know im playing with fire

Thanks!

21
Beer Recipes / red velvet hop bill
« on: June 27, 2013, 07:58:20 PM »
Hello, trying to replicate the red velvet recipe on http://wiki.homebrewersassociation.org/RedVelvet it says it has 66 IBUS, but if i use any ibu calculator on the web (i.e brewersfriend) it gives me something between 80-110 IBUS... is that correct?

Can anybody help me?

22
Beer Recipes / Re: red velvet
« on: June 12, 2013, 06:58:43 AM »
Any suggestion to reduce this values for a 1060 OG beer?

Use reverse osmosis water and add 112 ppm calcium, 27 ppm magnesium, 238 ppm alkalinity, 80 ppm sodium, 101 ppm chloride, and 208 ppm sulfate

It could be better if i use an "amber bitter" water profile on brun's water spreadsheet?

thanks!

23
Beer Recipes / red velvet
« on: June 11, 2013, 07:41:31 PM »
Hello, im trying to do the recipe posted on the wiki..(http://wiki.homebrewersassociation.org/RedVelvet) im trying to do a low gravity red velvet...something near 1.060 and 45 IBUS...any suggestion to modify on the grain bill?

Another think is about salts concentration. Im a little aware about 101 ppm chloride and 208 ppm sulfate. That combination produce harshness to the beer, am i wrong?

thanks for your comments :D

24
All Grain Brewing / Re: Bru'n water spreadsheet
« on: June 11, 2013, 11:00:54 AM »
Thanks!! haven't seen that :D

25
All Grain Brewing / Bru'n water spreadsheet
« on: June 10, 2013, 03:25:32 PM »
Hello. On the water adjustment sheet, i cannot modificate any user custom water profile, do you know how? or do i need to buy the full version?

thanks!

26
Beer Recipes / founders red rye PA
« on: June 01, 2013, 07:37:00 AM »
Hi! Does anybody knows a good recipe and wants to share it?

Thanks guys!

27
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?

thanks!

28
Beer Recipes / Re: Rye pale ale
« on: April 24, 2013, 12:34:24 PM »
so a combo with cascade+citra 2:1? and maybe dryhopping with citra?

thanks!

29
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 citra...is that hop good for the rye flavor? any good combo using citra? any other combos that could be good for that recipe?

thanks!

30
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: April 20, 2013, 07:14:46 AM »
I read the yeast specifications and it says that you have to inoculate at a rate of 1 gr per liter...so you probably use 2 packets per 5 gallon aprox in order to achieve that degree of attenuation. I know Danstar always suggests that for all their strains. But again, if i want to have a very dry saison like it should be.. do i need to inoculate at that rate?

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