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Messages - hospter81

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31
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!

32
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!

33
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!

34
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!

35
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?

36
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

Thanks!

37
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 addition...as 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?

thanks!

38
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?

thanks!

39
Wood/Casks / Re: leaks
« on: April 10, 2013, 07:25:34 AM »
i filled the barrel with water prior to fill it with beer....its not a big issue i guess... but i will look for that wax..thanks!

40
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?

thanks!

41
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?

thanks!

42
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?

Thanks!

43
Wood/Casks / Re: barrel recommendations
« on: March 05, 2013, 08:39:15 PM »
I forget to say that i referment in secondary with another yeast...how much time do you recommend to leave the beer in secondary until yeast have settle at room temperature? isnt it good for that batch to have a little cold conditioning prior to transfer to the wood barrel?

thanks again!

44
Ingredients / Re: dry hopping
« on: March 04, 2013, 03:53:48 PM »
ok..thanks for your comments :D

45
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?

Thanks!

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