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Messages - troybinso

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121
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 12, 2015, 08:06:46 PM »
I'm a big fan of an English bitter.

I also like a Session IPA/India Session Ale for summertime. You can add all your hops at whirlpool and get tremendous hop aroma with a moderate amount of bitterness.

Mmm, Pilsner is a good one too.

Saison is good any time of year, and a Witbier seems to work well in the summertime. So is a Berliner Weiss.

Summer is definitely one of my top four seasons for beer drinking.

122
The Pub / Re: Brew Dogs
« on: May 12, 2015, 06:47:54 PM »
Been enjoying the show as well. Seem like a couple of fun guys to hang out with.

123
All Grain Brewing / Re: Saison attempt
« on: May 09, 2015, 07:50:12 AM »
If I had to guess, I would say your starter fermented out in just a few hours and that is why you might not have a krausen now.

124
You need to let the puree referment. It is literally pureed raspberries. Put it in your fermenter and let it go for at least a couple of weeks. Chill the fermenter, transfer the beer without taking a bunch of the puree at the bottom and bottle or keg.

125
General Homebrew Discussion / Re: Raspberries in a "sour"?
« on: May 05, 2015, 06:31:16 PM »
A can of the Oregon Fruit Raspberry puree is easy to use and a pretty good amount for a light colored beer. You could also add a touch of lactic acid to increase the tartness.

126
Yeast and Fermentation / Re: Chronically unable to acheive targeted FG
« on: April 30, 2015, 11:44:58 AM »
You could just raise your expected final gravity a few points. You'll be consistent at least.

127
Kegging and Bottling / Re: Kegerator Location
« on: April 29, 2015, 05:17:12 PM »
Basement fridge.

128
General Homebrew Discussion / Re: Clam chowder saison
« on: April 28, 2015, 12:41:38 PM »
I need to go back to the morebeer forum, years and years ago, when Denny made fun of me for brewing a s"Mores stout with graham crackers, marshmallows and chocolate.  :o ::) ;D

I vaguely remember some snide comments about a Bacon Smoked Imperial Stout I was planning on making from Denny. ;)

129
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 26, 2015, 05:16:39 PM »
I know this is a little late, but here is my picture of 100 percent planet malt.

130
Equipment and Software / Re: What's a good refractometer?
« on: April 23, 2015, 07:12:41 AM »
I don't know what a good refractometer is, but I can tell you that the cheap $34 from most homebrew stores is not an example of what I would call a good piece of equipment. I much prefer refractometer for measuring the gravity at every part of the brewing process because of the small volume of liquid, but the refractometer I have is always getting out of calibration.

131
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 10:15:18 AM »
The lower attenuation and diacetyl production for 1968 just wasn't as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter.

I have no problems getting 1968 to attenuate.  I've used it in everything from small beers to big beers and it does just fine.

Big pitch, 02, and time (at least for the big beers).

1968 will regularly take my old ale from 1.09ish to 1.15 or thereabouts.

However, I've not used the west yorkshire and maybe a split batch is in order.

+1

I routinely get 75 - 80% out of 1968.  Never diacetyl.  It just needs to finish a bit warmer.

Maybe it just likes Chicago water...

When I did the split batch I pitched at 66 let it rise up to 72 after a couple of days. I mashed really high because it was a O.G. of only 1.041 and I wanted to leave some body. I liked the 1968 but my personal preference was for the 1469.

132
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 07:16:56 AM »
I have done a couple of split batches over the years on a special bitter with 1968 and West Yorkshire 1469. I much prefer the 1469. The lower attenuation and diacetyl production for 1968 just wasn't as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter. I realize that you are talking about and ESB, so not exactly the same beast, but that's my two cents. The one downside from 1469 is it takes a little longer to finish because of the everlasting krausen. You really need to be able to crash it once fermentation is complete.

133
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 21, 2015, 04:16:22 PM »
I made a 100% Best pilsner also. It is really light, and before it cleared up it had an almost green tint to it. I will see if I can take a picture of a pint and post.

134
Yeast and Fermentation / Re: First sour - fermentation plan
« on: April 20, 2015, 08:44:58 PM »
That is a pretty high pH, as you noticed. I think your temperature is really low for lacto. I shoot for at least 100F, but it can be difficult to keep it at that temp. I usually try to pitch at like 110 or so, and put a bunch of heating pads and sleeping bags around the carboy to hold the temp as warm as possible. I don't worry about letting it go for a week or more, but I also start off with a much higher original gravity.

If you can warm it up, I think it should help. Also, if you haven't seen any signs of fermentation I wouldn't worry too much, because that means there was no weird yeast or other bacteria going to work.

135
Kegging and Bottling / Re: Jocky box?
« on: April 19, 2015, 02:59:04 PM »
I have a plate chiller one, so maybe not completely analogous, but I have to get the pressure up between 18 and 20 psi to get a good pour. It also helps a ton if the beer you are pouring is already cold, and try to keep it from getting too warm throughout the event. At the very least keep it in the shade, but ideally a small bucket with some ice in it will help on a hot day. I've heard the coiled jockey boxes are more efficient at transferring the heat, so maybe it won't matter for you.

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