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Messages - hospter81

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16
Ingredients / Re: maris otter flavor?
« on: July 24, 2013, 09:18:30 AM »
I dont have access to MO, thats why i am asking, thanks for your comments!

And that great smooth bitterness that you feel at the end when you taste yeti, how do you do that? because its not hoppy aroma. I was thinking it 40% of my hop bill at FWH and 60% at 60 minutes. Also adjusting my water salts to enhance maltiness...what do you think?

17
Ingredients / maris otter flavor?
« on: July 23, 2013, 02:38:42 PM »
Hi! I am  intrigued about how beers like yeti imperial stout and the greenflash ryepa aniversary beer (for example) have a pleasant, smooth and delicious sweet malty start and then a big punch of hoppy flavor and bitterness at the end, i havent used maris otter malt and also dont know how it taste. But, am i correct if those beers, specially yeti uses that base malt to produce those flavors? what else can be? I made my beers with only american 2row and seldom pale ale but obviously dont have the same flavor as those beers.

Thanks for your comments

18
Kegging and Bottling / clarification methods
« on: July 20, 2013, 07:32:18 AM »
Hello, just wonder to know which clarification methods do you use. I know that time and cold storage is the best way to do it, but when i am in a hurry i use to filter my beer with a 1 micron polydepth filter at 32F with great results.

Last week i talked with a friend that has been brewing for at least 15 years (a lot!) and he told me how he use to clarify his beer:

After fermentation is complete incluiding diacetyl rest he removes all of the yeast from the fermenter and chill it to 32F for about 48 hours to create chill haze. Then he stop chilling and return naturally the beer to fermentation temperature (68F) and inmediately returns to 32F for another 24 or 48 hours to precipitate all the proteins and haze the beer created.

He says that beer stays clear and saves a lot of money and time in filters. Has anyone tried this method? By the way my friend's beer is awesome and VERY clear

thanks for your comments!

19
General Homebrew Discussion / Re: BJCP category doubt
« on: July 19, 2013, 02:52:47 PM »
Thanks for your comments guys! :D

20
General Homebrew Discussion / Re: BJCP category doubt
« on: July 19, 2013, 10:54:05 AM »
it has a lot of centennial-amarillo on late hop addition and dry hop too....so? would be a 23?

i think its pretty close to the rogue dry hopped st red ale, and that is called amber ale...

Im confused

21
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!

22
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)

23
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!

24
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....

25
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!

26
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?

27
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!

28
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

29
All Grain Brewing / Re: Bru'n water spreadsheet
« on: June 11, 2013, 11:00:54 AM »
Thanks!! haven't seen that :D

30
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!

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