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Messages - natebriscoe

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1
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.

2
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.

3
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.

4
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.

5
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.

6
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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7
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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8
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?

9
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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10
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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11
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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12
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.

13
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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14
Yeast and Fermentation / Re: 3711 tips and tricks
« on: January 23, 2014, 07:11:25 PM »
So the general consensus is to start in the mid 60s and raise up. Anyone play with pitching rates or oxygen rates? 

15
Yeast and Fermentation / 3711 tips and tricks
« on: January 23, 2014, 03:01:04 PM »
There a lot of saisons being made out there and 3711 seems to be a pretty popular yeast. How does everyone like to manipulat 3711? To get what flavors?

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