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Messages - denny

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Beer Recipes / Rye IPA
« on: March 18, 2012, 06:27:01 PM »
Yeah, but look at the grist....this isn't my recipe, it's the OP's.

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Beer Recipes / Rye IPA
« on: March 18, 2012, 05:03:19 PM »
Hops seem fine to me.

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Beer Recipes / Rye IPA
« on: March 18, 2012, 01:55:39 PM »
I tried brewing this and ran into problems hitting mash temp, etc. Not a good brew day. Needless to say, flavor is off, not what I expected. Liked the spicyness but something is off. My main thoughts on this though are on the hops. I used Columbus and Chinook but hadn't really used these before. I was mainly trying to add to the spicyness of the rye and didn't really want to add citrusy flavors so stayed away from the amarillo, citra, etc. I'd appreciate your thoughts on this.

Est OG: 1.058
Est. FOG: 1.015
IBU: 67.5
Color: 16.5
ABV 5.6%
Batch size: 6 Gal

9# Pale Malt
1.75# Rye Malt
1# Crystal 40L
0.75# Munich Malt 10L
0.5# Victory Malt
0.5 # Crystal 120L
0.25# Chocolate Pale
0.5# Rice hulls

Mash @ 154, 60 min

Hop schedule:
Columbus (15.4%) - 0.8 oz 60 min
Columbus - 0.5 oz 15 min
Chinook (11.8%) - 0.5 oz 15 min
Columbus - 0.5 oz 7 min
Chinook - 0.5 oz 7 min
1 oz each of Chinook/Columbus - dry hop 7 days
Yeast: London ale III (Wyeast 1318) - Ferment at 68 - 7 days.

Overall, I was not hitting my numbers and it tastes like I have some off flavors in there so I might just try it again as is first, but wanted to get some feedback as well.

Could be the British yeast.  I don't care for British yeasts at all in my Rye IPA recipe and I've heard others say the same thing.

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All Grain Brewing / Re: Hop absorption rates?
« on: March 18, 2012, 01:20:43 PM »
I go on the assumption that 1 oz. of whole hops absorbs 12 oz. of wort.  That seems to be pretty accurate for me.

Questions about the forum? / Changes
« on: March 18, 2012, 01:15:49 PM »
Hey Jeff,
I was looking to see who all was online one day and found a recent posts hyperlink here:

Go to > Homebrewers Association|AHA Forum (the subjects index page)

Scroll down to > Homebrewers Association|AHA Forum - Info Center - Forum Stats

And there, Lo and behold, is a hyperlink to > View the most recent posts on the forum.

Not real convenient, but it serves the purpose.

+1 on moving the Unread - Replies hyperlinks to a more convenient location.

I don't know if there's anything that can be done about the page layout.  I hope Cindy is still watching this thread.

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Beer Recipes / Re: Munich malt question
« on: March 18, 2012, 08:58:15 AM »
Use it for compost.  I ruined a couple batches using that malt at about 40%.  At the very least, use it sparingly.

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All Grain Brewing / Re: CaraAroma vs Aromatic?
« on: March 18, 2012, 08:52:55 AM »
Try about 15-20% carared.

Thanks again, Denny!  And would that be in place of, or in addition to, other Crystal malts?

I'd use it in place of an equal amount of base malt.  Carared doesn't seem to act like a crystal malt.  It's closer to a base malt in terms of fermentability.

General Homebrew Discussion / Re: How to Add Vanilla
« on: March 18, 2012, 08:51:50 AM »
Vodka at the very minimum. I've had this conversation with two pro brewers (including one from Sam Adams). Raw vanilla beans are absolutely loaded with bacteria. The SA guy said it's the most troublesome ingredient they've ever used. Both pros pasteurize their beans in sealed containers, and then flush the whole thing into a bright tank without ever exposing the beans to air. Keeping it sealed this way they manage to keep most of the aroma, and still avoid infection.

OTOH, I've never used vodka or anything else to sanitize the beans and it's never caused me any problems.

General Homebrew Discussion / Re: On This Day in 1989...
« on: March 18, 2012, 08:47:04 AM »
My first was in March of 1998.  415 more since then.

Yeast and Fermentation / Re: stuck ferment????
« on: March 17, 2012, 10:28:01 AM »
OP= Original Poster

All Grain Brewing / Re: CaraAroma vs Aromatic?
« on: March 17, 2012, 08:52:56 AM »
Try about 15-20% carared.

Ingredients / More floral hops, less grapefruit
« on: March 16, 2012, 09:59:35 PM »
I find Strisselspalt to be pretty floral without a hint of citrus.

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General Homebrew Discussion / AIPA...Aroma...BJCP
« on: March 16, 2012, 06:45:35 PM »
I have read somewhere (and personal experience seems to support this) that dry hopped kegs seem to be great for the first 1-2 gallons or so, and then the hop aroma seems to fade.  I have also read that some homebrewers compensate for this by spliting the dry hop addition in half and pitching half initially and reserving the other half until one has gone through 2 or more gallons in the keg. 

Just an idea if you want consistency of hop aroma throughout the keg.

I can't recall ever noticing that in the kegs I've dry hopped.  That's probably close to 100.

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