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Messages - tony perkins

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All Grain Brewing / Critique this Pale Mild Recipe?
« on: January 27, 2013, 06:04:35 AM »
It's pretty basic.  Let me know if anything seems amiss.  Thanks!

1.035 OG
16 IBU

I'm using the "amber malty" profile in Bru'n Water, with a .7 sulfate/chloride ratio (i.e., slanted a bit more toward chloride than the default).

5 lbs Maris Otter
0.5 lb Victory
0.5 lb Crystal 40
1 ounce Chocolate 350

Mash at 156 F.  BIAB.

~0.7ounces UK Goldings (5.8%aa) at 45 minutes.

Wyeast 1968.  No starter.

Ingredients / Re: Anyone ever try Nasturtium
« on: August 06, 2012, 02:22:49 PM »

Peppery Flavored Flowers in a Saison ?


I used nasturtium flowers in a Saison just a week ago.  I used about 50 flowers in the boil at about 3 minutes.  By weight, it was slightly more than an ounce.  "The Homebrewer's Garden" recommends 5 to 10 cups of flowers late in the boil, and I'm sure I was at the low end of that scale.  My Saison is a small beer, less than 1.040, and I didn't want the spicy vegetal flavor of the flowers to dominate, in case my final gravity is low (my first saison, which I'm drinking right now--not now, as in 7:00 am, you understand--ended up at 1.003).  For the same reason, I kept the IBUs low, ~20.  I did add .75 oz of Willamette while chilling.

Before attempting this brew, I read about using nasturtiums here:

The gentleman posting there recommended as much as four ounces of flowers, if you want the flavor to be noticeable.

My Saison has weeks to go (I'm fermenting low and slow), but I'll post back with results.

Yeast and Fermentation / Re: High temp with 1968 / 002?
« on: March 27, 2012, 09:52:51 PM »
I agree, it may not be ideal but 72 is not too high and pitching and starting your fermentation off cool will alleviate most problems from high fermentation temps. I wouldn't recommend going much higher though.

+1.  Yeah, don't take it to 75!


Thank you, gentlemen.  I took a gravity sample yesterday and it wasn't massively fruity at all.  I didn't note any fusels, either.  I think this beer holds great promise.

Yeast and Fermentation / High temp with 1968 / 002?
« on: March 26, 2012, 09:59:46 PM »
I'm using Wyeast 1968 for the first time, in a 1.048 English Summer Ale (Randy Mosher's recipe). I pitched at 66F as planned, and seven hours later, the temp had risen to 68F and the beer was clearly fermenting. After this, I let the temp get away from me, and by the end of day 1 the temp had reached 72F before I cooled it down a bit. (It hovered at 68-70 overnight.)

At 72F, in the first day of primary fermentation, did I produce fruity esters, fusel alcohols, or both? I confess that the metabolic processes of yeast confuse me sometimes--I thought that esters were produced only during the adaptive and growth phase (when my beer was at 66-68), but I realize I could be wrong.

For those with experience with Wyeast 1968/ WLP002: given the fermentation regimen I described above, how crazy do you expect my ale to taste? I'll definitely try again with 1968 and monitor temps more carefully, but what flavors would you expect to result from a 72F ferment?

Thanks in advance for your input.

All Grain Brewing / Re: CaraAroma vs Aromatic?
« on: March 18, 2012, 04:35:22 PM »
That sounds like Special B, which gives a nice red, especially combined with a 120L crystal malt like CaraAroma.  Maybe about 1/2 pound each per 5 gallons, a'la Ken Lenard's Home Run Red.

Try about 15-20% carared.

Thanks again, Denny!  And would that be in place of, or in addition to, other Crystal malts?

I'd use it in place of an equal amount of base malt.  Carared doesn't seem to act like a crystal malt.  It's closer to a base malt in terms of fermentability.

Thanks for the suggestions.  I just bottled a red last night, but the next couple of times I brew it I'll try these approaches.  I'll report back with results, even if that's a year from now.

All Grain Brewing / Re: CaraAroma vs Aromatic?
« on: March 17, 2012, 10:33:38 PM »
Try about 15-20% carared.

Thanks again, Denny!  And would that be in place of, or in addition to, other Crystal malts?

All Grain Brewing / Re: CaraAroma vs Aromatic?
« on: March 17, 2012, 03:45:40 PM »
I'm trying to identify the malt that would give my red ale the deep red color and rich, dark dried fruit / burnt sugar flavor that I see in Mad River Brewing's Jamaica Red Ale:

I've tried 7% Crystal 120 and 3% Crystal 40, and that didn't get me there.  Do you think CaraAroma is the ticket?  If so, what percentage would you use?

Yeast and Fermentation / Re: Wyeast 1450
« on: March 07, 2012, 05:05:35 PM »
But once FG is reached with 1450, I wondered what other magic the yeast might work in the remaining 7 - 14 days.  Thanks for your replies.

Basically just dropping out and clearing.  As to taking a month for the mouthfeel to develop....all I can say is that I know that yeast pretty well and I've never seen that.

Thanks, Denny!

Yeast and Fermentation / Re: Wyeast 1450
« on: March 07, 2012, 04:56:54 PM »
Have you checked the gravity?

I have not; sorry if that wasn't clear.

I normally try not to mess with my beer until I think that bottling day is around the corner.  At that point, I will check for stable gravity readings for 2-3 days, and if I get them, proceed as planned.  If fermentation appears stuck at a high SG, or if gravity is slowly dropping, I would of course reassess my plan.

But once FG is reached with 1450 in X number of days, I wondered what other magic the yeast might work in the remaining 7 - 14 days.  I will definitely give it a full 21 days if I need to.

Thanks for your replies.

Yeast and Fermentation / Re: Wyeast 1450
« on: March 07, 2012, 03:12:17 PM »
Hello, everyone - I've been reading the AHA forum for a bit, but this is my first post.

I have a 1.060 hoppy red ale that is approaching 14 days in primary with a 1st gen pitch of 1450.  (Actually, I propegated four mason jars from the smack pack, and made a starter from one of those jars for this batch.  Is that still considered 1st gen?)  I would normally bottle at about two weeks if gravity was stable and the beer was reasonably clear, but reading about 1450 on this board, it appears that a two-week primary would be out of the ordinary.  Is that correct?  My pitch of 1450 has flocculated pretty well, and the beer looks about what I want my red ale to look like.  I thought I'd check in with you knowledgable folks to see if there was a compelling reason to give it another week.

For example, I read on another forum that it takes a month for the famous mouthfeel of 1450 to kick in.  I'm unsure if that means a month in primary (WAY too long, I would think), or a month conditioning in bottles.  I asked questions on that forum but got no replies.  Can any of you with 1450 experience help me out?

Cheers -
Tony Perkins, Olympia WA

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