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Messages - natebriscoe

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46
All Grain Brewing / Re: Single malt and high mash temp
« on: November 27, 2013, 12:21:37 PM »
Denny, with your contacts at SN do they do a mashout of any type? May just be a difference in process.

IIRC, I think they do.  But I doubt that explains things.  I can ask them, but it will be a while since we're into Thanksgiving now.

How do you know your thermometers are accurate?
I have checked them all to 2 lab thermometers. Matching up with beersmith also makes me feel that thier pretty close. Also before I did mashouts my fg would come in lower than the calculators.

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47
All Grain Brewing / Re: Single malt and high mash temp
« on: November 27, 2013, 12:05:06 PM »
Denny, with your contacts at SN do they do a mashout of any type? May just be a difference in process.

48
All Grain Brewing / Re: Single malt and high mash temp
« on: November 27, 2013, 11:59:26 AM »
I was looking for some feedback on using a base malt only and mashing at say 158f while using cal ale yeast. All the calculators say it should finish at 1.020-22. In my experience mashing at 156f, the lowest i can get the fg is 1.018. All of this is because i look at a recipe from a commercial brewery that is 90% base and 10% caramel and mashes at 158f, with cal ale yeast and getting to 1.016 fg. which i can't get to. Any thoughts?

First, forget what any calculators say.  They're only guessing and they my be right and they may not.  They're pretty much just looking at yeast attenuation ratings, which are not necessarily a good way to predict attenuation.   

Have you calibrated your thermometers?

+1 to calibrating your instruments. I can often get a 1.060ish beer mashed at 155-158 to finish in the 1.012ish range.
what's your procedure? Mash out?

49
All Grain Brewing / Re: Single malt and high mash temp
« on: November 27, 2013, 11:58:35 AM »
I was looking for some feedback on using a base malt only and mashing at say 158f while using cal ale yeast. All the calculators say it should finish at 1.020-22. In my experience mashing at 156f, the lowest i can get the fg is 1.018. All of this is because i look at a recipe from a commercial brewery that is 90% base and 10% caramel and mashes at 158f, with cal ale yeast and getting to 1.016 fg. which i can't get to. Any thoughts?

First, forget what any calculators say.  They're only guessing and they my be right and they may not.  They're pretty much just looking at yeast attenuation ratings, which are not necessarily a good way to predict attenuation.   

Have you calibrated your thermometers?
well i'm not going on the calculators only, from experience 156 puts me at 1.018. The calculators are almost always dead on for me and I am using several very accurate thermometers.

50
All Grain Brewing / Single malt and high mash temp
« on: November 27, 2013, 11:47:43 AM »
I was looking for some feedback on using a base malt only and mashing at say 158f while using cal ale yeast. All the calculators say it should finish at 1.020-22. In my experience mashing at 156f, the lowest i can get the fg is 1.018. All of this is because i look at a recipe from a commercial brewery that is 90% base and 10% caramel and mashes at 158f, with cal ale yeast and getting to 1.016 fg. which i can't get to. Any thoughts?

51
General Homebrew Discussion / Re: IPA's
« on: November 25, 2013, 09:42:48 PM »
well 156 comes out with the right fg on my system. Denny you seem to have some insight on SN celebration, any chance they are using pale ale malt instead of plain 2 row?

Nope, definitely not.  90% pale, 10% C55-60, mash at 158, pitch 1056, ferment at 68.  That's from 2 different sources at SN who know!
Have you made this recipe?  What kind of final gravity are you and SN hitting with this recipe?  The byo article says 1.016.

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52
General Homebrew Discussion / Re: IPA's
« on: November 24, 2013, 10:35:46 AM »
the byo recipe from a few months back has them mashing 156 or 157. Which I have used and it does work.

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I know for a fact that they mash at 158.
well 156 comes out with the right fg on my system. Denny you seem to have some insight on SN celebration, any chance they are using pale ale malt instead of plain 2 row?

53
General Homebrew Discussion / Re: IPA's
« on: November 23, 2013, 03:57:19 PM »
Whoa! 10% crystal is not a big deal. On top of that, the fermentability of the rest of the wort is going to have a huge effect on the final character of the beer.  I recall that SN does mash at very modest temperatures which promotes the fermentability of the wort and the resulting dryness of the beer.  Having a bit of crystal is probably not that big a deal.
the byo recipe from a few months back has them mashing 156 or 157. Which I have used and it does work.

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54
Ingredients / Re: Centennial Fruit loop beers
« on: November 22, 2013, 01:49:22 PM »
Do you use a combo of pils+2-row? I sometimes get a candy-like sweetness in my AIPAs when I use a split base of the 2.
just 2 row and c60 on celebration and 2 row and munich and a pinch of c30 on union Jack.

55
Ingredients / Re: Centennial Fruit loop beers
« on: November 22, 2013, 01:45:54 PM »
I've got nothing.  Everything I can think of seems fine.

Have you asked a second opinion?
not yet, but have done side by side with the commercial examples that don't have this character.
Maybe Amanda can figure it out when she tastes it.  Let us know, I'm curious if you can track it down.
Will do. I have seen the same complaint about centennial online before and not seen a solution.

56
Ingredients / Re: Centennial Fruit loop beers
« on: November 22, 2013, 01:37:35 PM »
I've got nothing.  Everything I can think of seems fine.

Have you asked a second opinion?
not yet, but have done side by side with the commercial examples that don't have this character.

57
Ingredients / Re: Centennial Fruit loop beers
« on: November 22, 2013, 01:20:31 PM »
Were these all single-hop beers, or did you blend with other hops?  I could see how blending with Citra or Mosaic for example might give a perception of that.  And did it diminish at all using a clean strain vs a British one ?
cascade and centennial in both. No real difference between 001 and 002

58
Ingredients / Re: Centennial Fruit loop beers
« on: November 22, 2013, 01:09:23 PM »
Ro water, hops are from several big online retailers.  Over several years, some are hop union some are strait from the hop farmers.

You could bring your fruit loops beer to the Christmas party and make us drink them. Perhaps we'll even figure something about this out while drinking Imperial beers!  ;D
I can do that, I did had some at the last kcbm meeting but didn't get to it. After several imperial beers you probably won't taste fruit loops anyway.

59
Ingredients / Re: Centennial Fruit loop beers
« on: November 22, 2013, 12:47:10 PM »
What do you do to your RO water?
add minerals back possibly cut with tap water if a lot of alkalinity is needed. (Normally isn't)

60
Ingredients / Re: Centennial Fruit loop beers
« on: November 22, 2013, 12:08:26 PM »
Ro water, hops are from several big online retailers.  Over several years, some are hop union some are strait from the hop farmers.

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