Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - troybinso

Pages: [1] 2 3
General Homebrew Discussion / New maltster in town
« on: January 25, 2017, 02:39:17 PM »
I just got approached by a guy in town who is just starting to sell malt from local wheat and barley. I am really excited to use it and I want to come up with a recipe that exhibits the three malts he has available. There is a pilsner malt (2.4 lovibond), a soft white wheat malt (3.3) and a hard red winter wheat munich malt (8.9). I am thinking maybe 50%-25%-25%. Any ideas on hops and yeast?

General Homebrew Discussion / Berliner Weisse and Gose
« on: January 07, 2017, 04:23:19 PM »
Is there a good way to do a split batch where you make 10 gallons of Berliner Weisse and then post fermentation add the coriander and salt? Salt seems pretty easy - just make a salty solution and dump it in, but what about the coriander?

Going Pro / Interview questions
« on: December 08, 2016, 10:39:06 AM »
I am opening a brewery and the local newspaper is doing an article on breweries in my area. I am trying to anticipate some of the questions they will ask so I don't stumble through my answers like an idiot. Here are a few I expect.

tell me about the name of the brewery
what is your favorite beer/brewery
what kind of beer will you have on tap

What else would you expect of newspaper writer with average knowledge of beer and breweries to ask a new brewery that is about to open?

General Homebrew Discussion / Lactobacillus starter
« on: December 01, 2016, 01:02:19 PM »
I want to make a starter for a kettle soured beer with a pure culture of Lactobacillus, but I want to able to keep some of the starter aside so that I can use it in future batches. If I were to use most of the starter and pitch it in the kettle soured beer, can I expect the stuff that is left behind to be safe to use in a month? What if I feed it some starter wort occasionally? There shouldn't really be any alcohol in there to protect the wort from unwanted contaminants/pathogens, only a low pH.

General Homebrew Discussion / flaked grains and cloudiness
« on: October 01, 2016, 09:11:33 AM »
Do flaked grains (rye, oats, wheat, etc.) at 15% cause a beer to be cloudy?

General Homebrew Discussion / Pale ale yeast experiment
« on: May 29, 2016, 04:53:12 PM »
I split a batch of American Pale Ale/English Bitter hybrid between four different yeasts. They are all kegged, but a couple of them could use a little more carbonation. Anyway, the first obvious difference is that WY1098 has a bunch of diacetyl. I noticed that it had the longest lag time, so that could have been a factor. Also none of them got oxygen since I ran out. Just did some carboy shaking.

The four yeasts were 1056, 1968, 1469 and 1098. Maris otter base with c-45 and c-120 adding up to 5%. Cascade, Centennial and Azacca hops. I'll try to do a complete write up of the differences among the 4 yeasts.

I have been fooling around with souring with lactobacillus as the primary fermenter in the carboy, then adding fruit and yeast to finish the fermentation. This time I want to try sour worting in the kettle then boiling, chilling and adding fruit and yeast.

My question is regarding the lacto that I have. It seems to be heterofermentative (it creates lactic acid as well as alcohol and co2) since it has about 60% attentuation rate. If I use this in the kettle and boil for 15 minutes, will I be driving off all of the alcohol that was produced by the lactobacillus in the first place?

General Homebrew Discussion / dry hop pellets just floating on top
« on: December 03, 2015, 10:24:22 AM »
I know that chilling the beer will help the pellets drop, but is there any other way? I heavily dry-hopped a beer with pellets and the hop matter is just floating there and won't fall to the bottom.

All Grain Brewing / Low mash pH
« on: November 16, 2015, 09:05:41 PM »
I understand that there is an optimum pH range for a mash, and that a pH that is too high can cause astringency problems at the end of the sparge, but what problems might you expect for a pH that is lower than it should be?

I brewed a pale ale and added more phosporic acid than I meant to. The pH of the mash was 5.05, and mostly I am just curious about what side effects I an expect.

Ingredients / Cracked wheat
« on: October 27, 2015, 06:28:34 PM »
I usually get flaked wheat from the local bulk foods section in the grocery store, but they didn't have any so I grabbed some "cracked wheat". It looks a lot like bulgur, but I guess it is different in that bulgur has been parboiled and dried.

Anyway, just wondering if anyone has used it in a homebrew recipe. Planning on brewing with it tomorrow, and I think I will boil it for a while then add it to the mash to convert it.

Beer Recipes / new/trendy hop varieties in and I.S.A.
« on: August 19, 2015, 08:04:15 AM »
I am looking to make and India Session Ale with a bunch of late hop additions and I can't decide which hops to blend to really blow out the tropical fruit aroma some of the newer hop varieties offer. Here are some of the hops I might be interested in using.

El Dorado

I would be willing to blend in any of the following hops as needed to round out the aroma:

Citra, Amarillo, Simcoe, Centennial, Cascade.

Any suggestions?

General Homebrew Discussion / Increasing fruit flavor/aroma
« on: June 07, 2015, 04:30:09 PM »
I have been fooling around with adding fruit to my American sour Blonde. I used one can of the Oregon fruit raspberry puree to a carboy after the initial fermentation and let it go for a couple of months. I just tasted it, and I would like to increase the amount of raspberry flavor and aroma. Should I just add another can of puree now? Or is there something else that would work better. I don't want to use raspberry extract.

Kegging and Bottling / keg conditioning with priming sugar
« on: April 17, 2015, 07:34:39 AM »
I have done quite a bit of research, but I can't find a definitive answer for carbonating with priming sugar in the keg. I don't have much room in the fridge to force carb right now, so I thought I could just do it at room temperature with priming sugar.

The question is how much. There is conflicting information about whether to use the same (proportional) amount as with bottling, or less, because of the head space. Anyone want to pipe in?

Yeast and Fermentation / WLP 644 genetic results
« on: April 10, 2015, 08:00:42 AM »
White Labs released their studies on wlp 644 "Brett Trois" and it is officially determined that it is a "wild Saccharomyces."

General Homebrew Discussion / Gravity/volume adjustment
« on: March 14, 2015, 08:24:05 AM »
If my kettle is a little too small for my fermenter can I just shoot for a slightly higher gravity and IBU, etc. in the kettle and then add like 10% water at some point post-boil. Does anyone have any suggestions of how to best do this? Any concerns?

Pages: [1] 2 3