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Messages - natebriscoe

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General Homebrew Discussion / Re: No bitter addition?
« on: August 06, 2016, 08:30:51 AM »
I prefer to get around 50% of estimated ibus at 60 minutes or longer and the rest at steep. Gives me a more stable bitterness and still tons of hop flavor.

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Honestly I don't see much difference for a 20 min stand. But a 30 min + there is a major difference. Personally I like a 45 min for a good balance of ibus and hop oils. This is all at boiling temperatures fading till the end of the stand.

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General Homebrew Discussion / Re: Light American Lager guidelines
« on: February 20, 2015, 09:59:05 AM »
So the #1 example of the style is bitburger lite (hmmm German? ). It's not available around here, but a little sulfur in it wouldn't surprise me.

General Homebrew Discussion / Light American Lager guidelines
« on: February 19, 2015, 08:45:27 PM »
I was wondering how everyone (especially bjcp judges) felt about a touch of sulfer in an Lt Am lager? Personally I like a little sulfur in most lagers, but the bjcp guidelines don't really say good or bad.

Yeast and Fermentation / Re: WLP037 Yorkshire Square -- medicinal flavor
« on: December 20, 2014, 08:46:02 AM »
Wow, this thread is old and white labs still doesn't mention anything about this yeast throwing phenols.

All Grain Brewing / Re: Lager color adjustment
« on: August 11, 2014, 08:18:00 AM »
I'm not a big fan of sinimar, I get a weird pepper flavor from it. I'm definitely using the dehusked carafa and most recently midnight wheat. I still get some roast with the midnight wheat in a Munich dunkel with 1oz added with 15 min of mash time remaining. Not stout roasty but enough to detract from the rest of the malts.

All Grain Brewing / Lager color adjustment
« on: August 10, 2014, 08:27:37 AM »
Does anyone out there that uses dehusked roast malt for coloring in lagers feel to much roast comes through in the final product? I have done several  batches using 1oz or 2oz at the most and the roast is very clear in the finished product, even after some aging.

All Grain Brewing / Re: Mineral adjustment after fermentation
« on: May 22, 2014, 12:43:37 PM »
Tried it during my lunch break, added some gypsum to a small glass of cap. This definitely helped the balance, but left some haze and some mineral in the bottom of the glass.

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All Grain Brewing / Re: Mineral adjustment after fermentation
« on: May 22, 2014, 05:50:00 AM »
I was looking to crisp up the bitterness of a CAP just a touch.  Did it cause any kind of haze for you guys?

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All Grain Brewing / Mineral adjustment after fermentation
« on: May 21, 2014, 08:36:37 PM »
Has anyone played around with adding gypsum or cacl post fermentation to adjust a beers perception?

Yeast and Fermentation / Re: Finished Beer PH?
« on: February 28, 2014, 08:12:31 AM »
I want to say that you want a ph below 4.5 for biological stability. 

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Ingredients / Re: El Dorado Hops
« on: February 07, 2014, 10:01:34 AM »
fmader, I'm trying to find places to use el Dorado to get rid of the # I bought last year.

I'll take them! ;)

We got sent a pound to play with when they were new a couple seasons ago. Made a single-hop pale ale that went over very well. I agree with the growing consensus here - very fruity, but stone fruits more than tropical character. Maybe a little bit of strawberry, according to my notes, and some resiny "hoppy" undertones.

We (being Ska) have a beer out now that's all El Dorado and Galaxy, and it's selling gangbusters.
Which ska beer is that? Would like to try a commercial example with el dorado, hopefully I can get it in kc. I made a blonde with it a few weeks ago.  Definitely interesting flavor a lot of honeydew Melon, but its still a little green.

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General Homebrew Discussion / Re: Fining vs not Fining
« on: February 02, 2014, 09:42:12 AM »
For me gelatin seems to pull quite a bit of flavor out (especially hops). I know several people that won't use gelatin in hoppy beers for that reason. But is it pulling out more than gravity and time?

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General Homebrew Discussion / Fining vs not Fining
« on: February 02, 2014, 07:52:11 AM »
Does any feel that the flavor losses due to fining may be the same losses as letting it clear over time? Or are they pulling out more.

Yeast and Fermentation / Re: 3711 tips and tricks
« on: January 24, 2014, 02:43:56 PM »
So the general consensus is to start in the mid 60s and raise up. Anyone play with pitching rates or oxygen rates?

My house saison is 1 pack into 3 gallons of 1.040 wort, FWIW.

There is one other thing I forgot to mention - I usually target a mash pH in the low end of the range (5.2-5.3) to really help drive the crisp acidity that this yeast produces.
I would have to say that's probably a little overpitched. I like to pitch a little high and take it easy with the oxygen for the few Belgians I make.

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