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Messages - denny

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8206
Ingredients / Re: Best way to sanitize cocoa nibs??
« on: December 09, 2013, 04:59:27 PM »
No need to sanitize the nibs at all in my experience.

8207
Ingredients / Re: Centennial Fruit loop beers
« on: December 08, 2013, 06:07:41 PM »
I would try letting your beer clear a bit, rack to secondary and then do your dry hopping. Stan Hieronymous wrote an article in Zymurgy earlier this year about dry hopping experiments he did. The takeaway was that he felt that hop aroma and flavor was better in beers dry hopped this way. The reason: dry hopping in primary with a fair amount of yeast still in suspension can produce some undesireable aromas/flavors from the interaction of hop compounds with excess yeast. I switched to doing this and I like my hop aroma/flavor better than before - it seems cleaner and better. I'd be curious to see if it prevented this in the future for you. It might.
[/quote

I went back to racking to secondary before dry hopping after reading that article.  It seemed to clear up some off flavors I was getting and it's now my standard practice.

8208
General Homebrew Discussion / Re: To clone or not to clone
« on: December 08, 2013, 06:04:51 PM »
Where do the recipes come from? Have these been provided by the breweries themselves? Other "clone brew" recipe books out there haven't been even close on a lot of their recipes.

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They come right from the brewmasters at the breweries.  Then each of us scaled the recipe to homebrew size, and it was double checked by another person.

8209
The only thing I can think of is infection.  If it was a fermentation issue, it would have been there when you bottled.

8210
Ingredients / Re: Time to mix up my hops
« on: December 07, 2013, 09:36:03 PM »
I use My. Hood in my Cream Ale.
Jeff Renner uses Cluster and Mt. Hood in his CAP these days.

Great for that kind of stuff!  I often use it for German pils and Belgian styles.

8211
All Grain Brewing / Re: Single malt and high mash temp
« on: December 07, 2013, 09:34:13 PM »
Interesting, what maltsters did your grains come from?

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Rahr 2 row pale, Briess organic 2 row C60.

8212
All Grain Brewing / Re: My first BIAB
« on: December 07, 2013, 09:33:01 PM »
2206 is a great yeast, perfect for a bock.  It'll work well even down into the upper 40s, although I usually run it in the low 50s.  Almost never throws diacetyl.  It even makes a great pils, although maltier beers are where it really shines.

8213
General Homebrew Discussion / Re: To clone or not to clone
« on: December 07, 2013, 09:31:25 PM »
There are some really nice looking recipes in there.  I recommend you check out the Watershed IPA and Ill tempered Gnome from Oakshire.  You've probably never heard of them or tried their beers, but they do some great stuff!

8214
All Grain Brewing / Re: Single malt and high mash temp
« on: December 07, 2013, 06:47:49 PM »
I have made several versions using standard 2 row and thier similar, just did one with pale ale malt (just getting ready to dry hop) and it is a lot closer. Also feel the toastyness helps dry out the finish a lot. not saying thats how SN does it, but at the homebrew scale I find it to be a lot closer.

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Tried mine again yesterday after posting and there's a definite toastiness to it.  I'll have to get some more Celebration to compare.

8215
General Homebrew Discussion / Re: To clone or not to clone
« on: December 07, 2013, 06:45:56 PM »
I hope this isn't seen as advertising, but for those of you who want to brew recipes from breweries ("clones" or not), there's a new book coming out in Jan.


http://www.qbookshop.com/products/211160/9780760344743/Craft-Beer-for-the-Homebrewer.html

Here are the recipes....

CHAPTER 1: Pale Ales & IPAs.................................................12
8-Bit, Tallgrass Brewing Company................................................14
Capt’n Crompton’s Pale Ale, Epic Brewing....................................18
Elevated IPA, La Cumbre Brewing Company.................................20
Furious, Surly Brewing Company.................................................24
Hop Stoopid, Lagunitas Brewing Company...................................26
Maharaja, Avery Brewing Company..............................................30
Spiral Jetty, Epic Brewing ..........................................................34
Thrust!, Red Eye Brewing Company.............................................38
Watershed IPA, Oakshire Brewing................................................40
CHAPTER 2: Porter s & Stouts..............................................44
Buffalo Sweat, Tallgrass Brewing Company...................................46
Malpais Stout, La Cumbre Brewing Company................................48
Smoke, Surly Brewing Company..................................................50
Snowstorm 2009 Baltic Porter, August Schell Brewing Company....54
CHAPTER 3: Wheat & Rye Beers.............................................58
Bittersweet Lenny’s R.I.P.A., Shmaltz Brewing..............................60
Little Sumpin’ Sumpin’ Ale, Lagunitas Brewing Company..............64
Rugbrød, The Bruery..................................................................66
Wiley’s Rye Ale, Stone Cellar Brewpub.........................................70
CHAPTER 4: Belgians.............................................................74
Allagash Black, Allagash Brewing Company..................................76
Allagash Curieux, Allagash Brewing Company...............................80
Matacabras, Dave’s BrewFarm.....................................................82
Funkwerks Saison, Funkwerks.....................................................84
Salvation, Avery Brewing Company..............................................88
Scarlet 7, Red Eye Brewing Company..........................................90
Saison Rue, The Bruery..............................................................94
CHAPTER 5: Other Ales..........................................................96
90 Shilling Ale, Odell Brewing Company......................................98
Dead Guy Ale, Rogue Ales..........................................................102
El Lector, Cigar City Brewing.......................................................106
Hazelnut Brown Nectar, Rogue Ales.............................................110
Hellion, TRVE Brewing...............................................................112
Ill-Tempered Gnome, Oakshire Brewing........................................116
Imperial Red Ale, Marble Brewery................................................118
Kölsch 151, Blue Mountain Brewery............................................122
Levitation, Stone Brewing Company.............................................126
Nugget Nectar, Tröegs Brewing Company......................................130
Xenu, Cigar City Brewing............................................................134
CHAPTER 6: Lagers.................................................................136
Select, Dave’s BrewFarm............................................................138
Coney Island Mermaid Pilsner, Shmaltz Brewing...........................142
Schell’s Pils, August Schell Brewing Company..............................144


8216
Extract/Partial Mash Brewing / Re: Cold steeping specialty grains
« on: December 07, 2013, 06:40:43 PM »
I have had great results adding my dark specialty grains at vorlauf/sparge....it's a lot easier than cold steeping.

I did the cold steeping until I discovered Sinamar.  Once I found that someone had done the work for me, I quit using cold steeping.
What volume do you buy that in? I did see what looked like maybe 4 liter containers at Russian River.

I just buy the 4 oz. bottle, but I've seen the 4L jugs at Rogue, too.

8217
Ingredients / Re: Time to mix up my hops
« on: December 07, 2013, 05:22:36 PM »
In addition... Troegs Perpetual IPA has Mt. Hood in it.

As does my Rye IPA recipe.  When John Maier first tasted it he said he never would have thought of the combo of Mt. Hood and Columbus.

8218
Extract/Partial Mash Brewing / Re: Cold steeping specialty grains
« on: December 07, 2013, 05:19:54 PM »
I have had great results adding my dark specialty grains at vorlauf/sparge....it's a lot easier than cold steeping.

I did the cold steeping until I discovered Sinamar.  Once I found that someone had done the work for me, I quit using cold steeping.

8219
All Grain Brewing / Re: Single malt and high mash temp
« on: December 06, 2013, 09:38:41 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

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How can it be better?  FWIW, I kegged my latest version yesterday.  Started at 1.064, finished at 1.012.
Denny, I would be interested to know if you get much of a toast flavor using 2L 2 row?

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I can't really say about the toast flavor, but it tastes remarkably like Celebration.

8220
General Homebrew Discussion / Re: Cold Crashing
« on: December 06, 2013, 08:35:02 PM »
because there is now a pressure differential between the inside of the fermenter and the outside. It will always exist if you cold crash because the air inside (and liquid) are contracting. If you have an air lock in place, it equalizes as the air cools sucking air in. if you seal the fermenter it is not able to equalize until you open unseal it but it will equalize by sucking in air when you unseal it.

I suppose though, that the reduced time of contact between the air and the beer could have an impact. if you have the fermenter 'open' the beer is potentially in contact with o2 for the whole cooling process while if you seal the fermenter it is only in contact with o2 for the short time between opening and purging in the keg.

I can't imagine that will make any difference.  The O2 will sit on top of the beer, right?

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