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Messages - troybinso

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121
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.

122
All Things Food / Re: cooking with habaneros
« on: June 03, 2015, 09:15:25 PM »
There is a delicious salsa from the Yucatan that has habaneros, citrus juice and onions as the main ingredients. Look one up and put it on some roast pork. Just about the best thing.

123
Ingredients / Re: Adding Wine to White IPA
« on: June 03, 2015, 09:01:36 PM »
Check out the mad fermentationist blog by Michael Tonsmiere. He has a few interesting recipes with wine added.


124
Yeast and Fermentation / Re: Speeding up Brett fermentation
« on: June 03, 2015, 08:41:25 AM »
What are the original and current gravity of the beer? I think you will pretty disappointed with an incomplete fermentation, and good luck getting the Brett to flocculate overnight. Those little guys take forever to fall to the bottom and clear the beer.

125
General Homebrew Discussion / Re: Dayton utility pump
« on: June 02, 2015, 12:10:29 PM »
Two important things you need to look for in a pump for brewing that aren't listed on the specs from Grainger. Food grade and max. temperature. If you can figure those things out it should be good.

126
All Grain Brewing / Re: Step Mash to Batch
« on: May 28, 2015, 08:33:37 PM »
Any take on this...how to replicate a step mash regimen with a single temperature infusion mash?

I don't think this is possible.

What are you trying to accomplish by having a step mash? The recipe may call for it, but you might find that it is not necessary. If you want to try it, a simple multi-infusion mash is pretty easy to accomplish with a thicker initial mash and boiling water additions.

127
Beer Recipes / Re: Belgian Manhattan Quad - Please offer advice
« on: May 20, 2015, 08:59:49 AM »
Be really careful with the cardamom. I'm not sure how much 3 grams are but I used one crushed up pod and it was pretty noticeable.

128
Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 07:28:37 AM »
I much prefer a regular hefeweizen to a dunkelweizen, so I'll only comment on that one.

65% wheat might be troublesome in the mash.

Not sure what the reason is for the dark wheat malt in the hefeweizen. I guess it is analogous to the munich in the barley side of the equation? Maybe drop it down to 10% so you will be at 55% wheat and 20% munich-y malts?

129
Yeast and Fermentation / Re: Controlling FG
« on: May 19, 2015, 07:05:03 AM »
Yes, do not rack to secondary at that time. It really can only cause problems racking that early
Not so sure about that...I routinely rack to a secondary carboy after five days or so (and if using my 'house' yeast, even less when making  standard or 'session'  strength beers) and I  then let things finish out for a long as it naturally takes.  That method still gives me better results than any of the the other procedures I've tried.  It sometimes takes a little longer (especially for the stronger brews) but I'm in no hurry if the end product turns out better.

It's just a matter of personal preference, of course, arrived at after trying different ways.  And there is no right or wrong way.

It's been said a thousand times, but bears repeating: it's best to experiment with different methods and decide which gives you the best result, rather than take anyone's word for it.t.

Hmm. Sounds like a job for the Brulosopher!

130
Yeast and Fermentation / Re: Lager Yeast Viability ?
« on: May 18, 2015, 08:08:42 PM »
Nope.

Lager yeast would just as soon be at 64 degrees than 50. It's just that the beer tastes better when you ferment at 50.

131
Beer Recipes / Re: belgian pale ale
« on: May 15, 2015, 11:12:46 AM »
I'd go with English hops. EKG's would work well. I wouldn't load up too heavy on late hops and I wouldn't dry hop. You can get a moderate amount of hop aroma to play with the yeast, but too strong and they clash, in my opinion.

132
Beer Recipes / Re: belgian pale ale
« on: May 15, 2015, 08:48:30 AM »
That looks good to me. You can also use a pale ale malt. Great Western Pale Ale is a good one that is pretty easy to find. An English malt would work well too, and obviously a Belgian Pale malt would be traditional.

I like the Wyeast 3522 Ardennes yeast for this kind of beer. Not super aggresively "Belgian", especially at lower temperatures and is one of the only Belgian yeast that drops out for a clear beer.

133
Yeast and Fermentation / Re: Spontaneous fermentation
« on: May 14, 2015, 08:34:17 PM »
I'm not sure I would be too confident about whatever bugs have found their way on to grocery store oranges. Just imagine the places they have been before they made it to your beer. I guess it doesn't hurt to try to ferment with them, but I would be sure to test that the pH has dropped as well as the gravity before I put it in my mouth.

134
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 05:59:27 PM »
So have been hammering out this recipe and think I have a good Saison to brew.
-8lbs Belgian Pale Malt(3.8L)
-.5 Biscuit Malt(25L)
-5oz Crystal 80
-Kent Golding Hops
* .75oz at 60
* .50oz t 30
-WLP565 Belgian Saison I Yeast(Fermented at 70F)

OG:1.047
FG:1.014
IBU: 21.161
SRM: 12.5
ABV: 4.2%
EFF:70%

That's only 70% attenuation which I get is probably the software. I am not familiar with that strain but plan for a FG into the single digits...
+1 - if you want to keep your ABV under 5% in a saison, I'd shoot for 1.040ish for your OG. Count on them finishing in the single-digits FG.

Personally, that gain bill doesn't seem very Saison-like to me. Most Saison's have a Pils malt character to them, and rarely have crystal malt (even more rare to use a dark crystal like C-80). My table Saison is 78% Pils, 15% Wheat and 7% Aromatic, with an OG of 1.040 and a usual FG of 1.004. I usually go a bit higher on IBU's, around 25-30 IBU.

I like pale malt in a Saison, but I'll agree that the crystal doesn't need to be there. I like to have pale malt, some sort of munich/aromatic/biscuit malt, and some wheat or rye. I also like to up the bitterness a little and I like to load up on late hop addition of something like EKG or Cascade. I guess my Saison is more like a Pale Ale with Saison yeast, but it sure tastes good.

135
Kegging and Bottling / Re: Any Advice
« on: May 12, 2015, 08:27:18 PM »
Not sure if you have chilled the fermenter, but a few days below 40F makes a huge difference for transferring clear beer.

And as other have said, don't put the siphon all the way to the bottom of the fermenter. I use an orange carboy hood and stuff the racking cane through the middle hole and start the siphon. Then push the racking cane until you just start picking up cruddy looking beer, then pull it up a touch for clear beer. If you are using a bucket, I am sure there is a similar solution with some sort of clip on the edge of the bucket.

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