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Messages - haasfilm

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General Homebrew Discussion / Decoction help?
« on: April 22, 2016, 05:53:43 PM »
I'd like to make this beer -

In the directions it states "Mash with 1.5 quarts of water per pound of grain. Use a decoction schedule, pulling a 30-minute decoction with half of the Pilsner malt while the main mash rests at 130° F (54° C). Boil the decoction and return it to the main mash to raise the temperature to 149° F (65° C), and hold for 90 minutes".

I think the "half the Pilsner" is what threw me. I thought that I would mash the entire grist, pull a portion after protein rest, boil it and return it to mash in order to push the temp to the 149. Can someone give me their step by step interpretation of these directions? Thanks!

General Homebrew Discussion / Re: Mole Stout advice?
« on: April 16, 2015, 08:50:49 PM »
Good stuff. Thanks everyone! Yeah I'm thinking I will have to monitor this and be ready to rack it once it's tasting ready.

General Homebrew Discussion / Mole Stout advice?
« on: April 16, 2015, 05:59:51 PM »
I'm planning to take a portion of an American Stout and rack it onto dried Japones chiles, vanilla (beans), cocoa nibs and cinnamon (sticks). Any general advice on amounts of each per gallon?

General Homebrew Discussion / Star anise?
« on: September 27, 2013, 12:33:22 AM »
I'm planning to make a rough clone of Stone's Belgo Anise Imperial Russian Stout. I'm going to use Stone's recipe for their RIS (, use WY 3522 Ardennes, and star anise. I've never used anise and am guessing I should add it toward the end of the boil (5, 1 minute?). I can imagine it would easy to overdo the anise and make black licorice beer   . I'm curious to know if anyone has tried that beer, and thoughts on how much to use? It comes in 1 oz. packages, so I wouldn't think anything MORE than that, maybe .5? Thoughts?

Kegging and Bottling / Re: Bottle conditioned off flavor
« on: February 14, 2012, 04:22:25 PM »
Yeah Beergun here I come. This Barleywine was a year old when I bottled it with a little 05 rehydrated slurry. Sad to put that much time and effort into a beer to have to go bad in bottles. I entered it in a competition assuming it'd get beaten up, but hoped for constructive feedback. Was pleased and surprised when it did well.

Kegging and Bottling / Re: Bottle conditioned off flavor
« on: February 14, 2012, 03:43:03 PM »
Thanks for the feedback guys. Not sure what I'm trying to discover, but it's a mystery. The flavors I'm getting don't seem to be what I think of as oxidized (stale or cardboard). However I know that sherry notes can be a result of oxidation. I would be surprised if it would be so prominent so quickly. I bottled this beer in late December '11 taking caution not to splash or aerate the beer while racking. I bottled in brown capped bottles. When it achieved carbonation it was very neutral. I entered this beer in the Upper Mississippi Mashout and, although it did not place, it received a good score and positive notes (no mention of off flavors). Within the last few weeks this sweet taste has crept in. I've had this happen before with an AHA rally beer from Surly (Imperial Brown). Over time this signature flavor came on and overwhelmed the beer. I'm wondering if allowing the beer to get too warm during conditioning could have brought this on? I store most of my cellared beers in a cold basement. When I bottled this batch I moved the bottles to an upstairs bedroom to be a little "warmer". The cases were stored in a narrow hallway with a radiator nearby. I can't imagine that they got much hotter than room temp, but just wondering if that could have had an effect? Anyway I think I'm done bottle conditioning since I've experienced this a few times. Maybe it's time to get a beer gun for those beers I'd like to age in bottle?

Yeast and Fermentation / Growing a BIG pitch
« on: February 13, 2012, 01:25:55 PM »
I was wondering if anyone had a go-to procedure for growing a big (lager-like) pitch? I'm not going to be brewing soon, so cannot make an extra gallon to use as a starter. Does anyone ever just make a gallon or two of simple wort with DME and use that as a BIG starter?

Kegging and Bottling / Bottle conditioned off flavor
« on: February 13, 2012, 01:20:10 PM »
Has anyone encountered persistent off flavors as a result of bottle conditioning? I've been brewing for several years and kegging for most of that time. Occasionally I will bottle condition sour and big beers. I've noticed an unpleasant off flavor on bottle conditioned beers. I bottled a year old barley wine in December and initially it was very neutral and tasty upon achieving carbonation. However within a few months this sweet, homebrew-y flavors has settled in and "ruined" it. I've had similar experiences with other beers. I can't imagine it's an infection issue, since these beers do not become gushers, and I've got sanitation pretty under control in my brewery. Just curious if others have had this issue? I'm thinking it's time for a beer gun to bottle the stuff I want to age in bottle.

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