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Messages - beerlord

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All Grain Brewing / Re: India black lager water adjusments
« on: February 21, 2018, 06:59:54 PM »
Thanks for the replies.
This is a 6 gallon BIAB and I do like both roast and hoppy in some beers. I agree the grist is odd but it's a starting point. I guess the name and what I want doesn't make much sense. And, I don't have much pils but what I have is getting old so I thought I'd use it up. I don't make lagers so I don't stock pilsner malt.
So if I still want roast, maybe drop each down to 4 oz in 6 gallons??????  I was hoping the Munich and Vienna would help the body and balance of the beer. Maybe I'm too IPA-ish in this recipe.

Re: Bootleg Biology, I was in Nashville last week (what a great beer town it's become) and Jeff was kind enough to show a number of us around his digs.  Great guy and great stuff.  He gave us some lager yeast to try out and I figured I'd do something different with it.

All Grain Brewing / India black lager water adjusments
« on: February 21, 2018, 05:09:25 PM »
I don't brew lagers but got a hold of some Bootleg Biology laber yeast and plan a black lager that's somewhat hoppy. As of now my recipe looks like this:
8 lbs Pale 2-row
3 lbs Pilsner 2-row
1 lb Munich Light
1 lb Vienna
8 oz. Crystal 80
6 oz. Chocolate Malt
6 oz. Carafa III
IBU's 70 ish??????

I use RO water and play around with many water calculators and most show I need some baking soda to bring it to 5.3ish.  One does not and shows me adding gypsum, epsom and CC but this does stick out to me so I'm curious what I should be looking for in this lager. 

Homebrewer Bios / Re: Forty-Five Years So Far
« on: November 26, 2017, 12:09:23 AM »
I must tell you how cool I think your brewing history is.  Definitely fits the "where there's a will, there's a way".

Ingredients / Re: Apollo Comet Columbus
« on: July 24, 2017, 02:49:18 PM »
I've only used them once with Vic Secret and Azacca.  I used them in bittering, late additions and a generous amount in dry hopping.  I never got the citrus/grapefruit mentioned but more of a slightly grassy aroma.  I had used Vic Secret with Azacca before and liked it and thought Comet would add a bit more to the brew but while it wasn't bad, I'm just not crazy about it.
I have some left and was thinking about trying it only as a steep and dry hop so maybe that will bring out more of the supposed grapefruit aroma I was hoping for.

All Grain Brewing / Re: Adjusting my RO Water
« on: July 22, 2017, 08:28:43 PM »
Thanks guys!

All Grain Brewing / Re: Adjusting my RO Water
« on: July 22, 2017, 03:18:52 PM »
Would it hurt to add 1/2 a campden tablet to my RO water just as a precaution?   ;l

All Grain Brewing / Re: Adjusting my RO Water
« on: July 17, 2017, 08:38:02 PM »
Won't overcarbing possibly give a twangy, metallic taste?  On a few of these I did set rate up to 30 psi for 24 hours then down to serving psi.  It certainly doesn't feel overcarbed.
But the most recent batch I brewed I tasted before I kegged and it was milder but it was still there. 

I'm definitely trying a few new things this weekend to see if there's a difference.  Lactic acid being one and I may shoot for a higher ph to see how that works out.

Thanks for all the help.

All Grain Brewing / Re: Adjusting my RO Water
« on: July 17, 2017, 08:22:23 PM »
Thanks for the idea.  My year old water report shows 11 ppg magnesium. I've not idea what the RO filter removes and many of my beers I add 2-4 grams of epsom depending on the grist.

All Grain Brewing / Re: Adjusting my RO Water
« on: July 17, 2017, 07:06:46 PM »

All Grain Brewing / Re: Adjusting my RO Water
« on: July 17, 2017, 06:09:51 PM »
Nope, my water is pretty darn good as it is for many beers.
I keep wondering if my ph meter is off though I've got 2 and they both read very similar. 
I've wondered if there is a slight infection going on to cause an off flavor and may try some Iodopher instead of Star San next brew day just in case something funky has visited.
I keep a very clean brew shop and never have had an infection. Got a keezer to keep the ferementers at 65-66 so I don't believe either of those are the culprit.
Still very drinkable.

All Grain Brewing / Re: Adjusting my RO Water
« on: July 17, 2017, 04:43:26 PM »
Yes, every time.  Usually under 10.

All Grain Brewing / Adjusting my RO Water
« on: July 17, 2017, 03:53:29 PM »
I've been using an RO filter for almost a year and for the most part, my beers have shown a good improvement.
However, I've noticed an almost metallic type bite to a few and though I've tried a few water calculators, I've found Bru'n Water to work best for me.
My question is, since I haven't used acidic malts or lactic acid, would I be better off using some lactic acid and reduce the gypsum, calcium chloride and epsom a bit more? 
I make mostly IPA's and pale ales and stouts and my darker beers are much more enjoyable and I don't seem to have any problems with them. The aroma has greatly improved and the beers aren't bad but just not great.

Yeast and Fermentation / Re: NE IPA Yeast options?
« on: March 14, 2017, 02:38:07 PM »
My first try (should be kegging it this week) I used GY054.  I read lots on this and plan on trying a few different recipes and yeast but so far, things look and taste very good.
Seems lots of folks use 1318 or some other British Ale yeast so I may give that a try next time.
I am very curious on how adding dry hops before fermentation ends will come out.  I'm not really sure the best time to add them and I plan on playing around with that as well.

Yeast and Fermentation / Re: Giga Yeast-Vermont IPA GY054
« on: March 01, 2017, 07:54:31 PM »
I did use an anti foam agent in the starter and always do which never seems to make any difference.
This starter, as thought, was just fine.  Crashed it for 2 days, took it out Sunday while brewing, pitched at 1 and had activity by 6pm.  Not bad I'd say.
Thanks for the help.

Yeast and Fermentation / Giga Yeast-Vermont IPA GY054
« on: February 24, 2017, 05:31:42 PM »
I've tried a few GigaYeast packs in the past and have been impressed and am now attempting my first NEIPA brew with first time use of GY054.
I made a 4L starter (half for the brew and half for future brews) and noticed very little krausen. I never freak out because I make lots of starters and they all act differently. But why does a yeast that boasts 200 billion cells be so lazy?  I guess the size of the starter may make some difference but should not a yeast with double the amount of the other brands act more like they do in a fermenter?

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