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Topics - troybinso

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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?

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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.

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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.

4
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.

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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.

Mosaic
Galaxy
El Dorado
Equinox

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?

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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.

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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?

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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."

http://www.whitelabs.com/blog/wlp644-research-results

http://www.whitelabs.com/files/644_Explanation.pdf

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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?

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Equipment and Software / Submersible pump keg cleaner
« on: February 04, 2015, 05:15:58 PM »
I have seen some builds for a keg cleaner that uses a submersible pump, but I am wondering what temperature those pumps can handle. I have a Northern tool 1/8 hp submersible pump that I can use, but I am concerned about ruining it with hot temperatures. Anyone know the max temp for one of these pumps? It wasn't mentioned in the manual that I found.

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General Homebrew Discussion / Mexican chocolate tincture
« on: November 12, 2014, 10:09:22 AM »
I would like to create a tincture with the following flavors to mimic something like a Mexican hot chocolate.

Chocolate
Dried chiles
Cinnamon
Vanilla

I am pretty confident I can pull off the chocolate, cinnamon and vanilla with a vodka (or maybe tequila or mescal) tincture with chocolate nibs, vanilla bean and whole cinnamon sticks, but I am a little leery about the chiles. I would like to use Ancho chiles and maybe a little dried chipotle but I am not sure how the flavor will come out in the tincture. Any advice or experience?

12
Equipment and Software / Fill a chest freezer with water
« on: August 28, 2014, 05:59:33 PM »
Would it be possible to fill a chest freezer with water to use as chiller water for wort chilling?

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General Homebrew Discussion / Additions to the seconday
« on: August 18, 2014, 04:45:25 PM »
I have a batch that I split between four carboys. The original recipe is 75% Pilsner and 25% Munich I. I added 6 IBU of first wort hops and boiled the wort for 15 minutes. I took 5 gallons and chilled to about 100 degrees then added Wyeast Lactobacillus Brevis. Original gravity for this was 1.047 and it is down to 1.005.

The rest of the batch I boiled for 75 more minutes, got the IBU up to 23, and added a smidge of Crystal hops at flameout. The three yeasts I used for the other carboys are WY3942 Belgian Wheat, Wy3522 Ardennes and WY1469 Yorkshire. The two Belgian strains taste great out of the carboy and I am ready to carb and serve them. The English yeast is kind of boring and I am thinking about adding some fruit to the secondary.

My question is this - I think I would like to add fruit to either the Lacto batch, the English batch or both, but I am not sure which fruit to add. I was thinking blackberries to the Lacto, but now I am worried that it will be too tart. It is already pretty darn sour. Maybe berries in the English version and something less tart in the sour version?

Any suggestions?

14
Beer Travel / Seattle
« on: June 23, 2014, 08:58:14 AM »
I am headed to Seattle this weekend mostly for some beer tasting. I am really planning on heading to Ballard to check out the explosion of small breweries there in the past few years in the hopes of getting some ideas for myself to follow suit in a different town. Any suggestions would be great, and if anyone knows or is one of the brewers or owners of a nanobrewery in the area, I would really appreciate a couple of minutes of their time so I could ask a few questions about the business. Thanks in advance.

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General Homebrew Discussion / IPA: Beer style or marketing term?
« on: June 10, 2014, 08:44:31 AM »
I got to thinking about all of the different types of IPA that you can get from craft breweries. It started off with American IPA and English IPA. Then came Double/Imperial IPA. Then in the last 10 years or so there has been an explosion of subcategories of IPA including: Triple IPA, Red, Black and White IPA, IPL, Session IPA, and I am sure there are a few others that I can't think of off the top of my head.

Truthfully, I love IPA and it doesn't bother me to hear craft brewers using these new terms to get another IPA out there. Why are they doing it? IPA is the fastest growing craft beer style.  So why do they call a beer "Black IPA" instead of "American Black ale" or "Session IPA" instead of "Extra hoppy American Pale Ale"? Because IPA is what is selling the best. Craft brewers love to make beer, but they have to sell it. Homebrewers just get to do the making part. Successful marketing is a huge part of a successful craft beer business, and having a new IPA is what is popular right now. So really, the definition of IPA has changed. IPA doesn't actually mean "India Pale Ale" anymore. It just means "IPA" - which is shorthand for a beer that is extra hoppy.

For all of us beer nerds who have dog-eared copies of Mitch Steele's IPA book and have made historical IPA recipes (I am one of them), there are 10 more young craft beer drinkers who are just getting introduced to beer. For them, IPA is a flavorful new thing that tastes nothing like Coors Light. They can go into a bar or a brewpub or the grocery store and find an IPA and know that it is going to be different and exciting to drink. Sierra Nevada Pale Ale and Black Butte Porter were the beers that got me into craft beer 20 years ago, and IPA is what is getting new beer drinkers into craft beer now.

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