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Messages - jweiss206

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1
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 01, 2014, 11:45:28 AM »
I use Galena in my go to IPA recipe. I've found that it complements the citrus hops I prefer very well.

2
Ingredients / Re: Favorite Flavor/Aroma Hops for AIPAs
« on: April 01, 2014, 11:41:31 AM »
My favorite IPA creation of mine makes heavy use of Falconer's Flight and Mosaic. Great combo along with Citra.

3
Beer Travel / Re: Seattle
« on: March 25, 2014, 08:58:05 PM »

Quote
Thanks! When you say "runs" are they listed in geo. order for a walking or other travel route?

Yep, those are indeed in sequential geographical order.

4
Beer Travel / Re: Seattle
« on: March 24, 2014, 04:04:43 PM »
Any locals want to share must-visit breweries or tap rooms?

Whenever I read or hear this question I always mention these two runs that feature some of my favorites.

In the Downtown Seattle area: Elysian Fields -> Epic Ales - > Schooner Exact -> Two Beers makes for a nice line and could even continue on to West Seattle Brewing or Big Al's which could include Beveridge Place or The Beer Junction which feature many, many local beers on tap.

In the Ballard / Fremont area: Fremont -> Outlander -> Stoup -> Reubens -> Hilliards (Bad Jimmys, Hales, Populuxe, NW Peaks, Peddler and Maritime Pacific are all in this area too)

So many to choose from. Reubens, Fremont and Epic Ales are my personal favorites of that bunch

5
General Homebrew Discussion / Re: Drinking Only Homebrews
« on: March 20, 2014, 09:19:08 PM »
When did you start drinking all home brews (or the vast majority of your beer intake)? I'm curious how many of you can replicate recipes you like enough to only drink them. I still find myself only wanting a handful of commercial beers that I like far more than my home brews at this point.

Only a quarter or so of the beer I drink is homebrew. My biggest trouble is that on my bike ride home from Downtown Seattle to West Seattle I directly pass (Pike, Elysian, Pyramid, Epic Ales, and Schooner Exact) and within another 15 minutes or less I can easily hit up (Seapine, Emerald City, Machine House, Georgetown, Lowercase, Burdick, Tin Dog, West Seattle, Elliot Bay and Big Al's) Yes, we in Seattle are lucky. I didn't even include the other 10 or so breweries in Ballard and Fremont which are just on the other end of town. I enjoy trying new beers and supporting local businesses more than I can possibly keep up with an adequate homebrew supply alternative. As a result of all this local beer, I tend to brew beers that they don't offer as much (milds, double IPA's, oaked beers, cream ales, kolsch's, flavored stouts, alts etc.)

6
Beer Travel / Re: Portland and Seattle
« on: March 14, 2014, 04:57:47 PM »
Going to Portland and Seattle in May.  I see another thread on Seattle but as for Portland what are the top 5 breweries/bars to see there?  Looking for local recs - and any other must/see and do stuff as well.

Live in Seattle, used to live in PDX for a bit. My favorites are Cascade (sour heaven), Hair of the Dog (Strong ales), Hopworks, Lucky Labrador on Hawthorne has a nice worn, classic brewpub feel to it (it opened in 1994). I haven't been to these breweries yet but Burnside, Alameda and Gigantic make really good beers.

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All Grain Brewing / Re: Off flavors (lactose) with Rice Syrup Solids?
« on: March 10, 2014, 03:41:07 PM »
It's my understanding that rice syrup solids are pretty fermentable and should thin out the beer and raise the ABV. When di you add it in the boil? Is it possible it carmelized from a long boil? I wouldn't think you should get a milk/lactose flavoring from it at all. What was your final gravity, did it fully ferment out prior to lagering?

I just took a bottle to two very experienced homebrewer friends of mine. One of whom has judged in the past. It's DMS. "Creamed Corn" flavor, I thought it was lactose. Oh well :( no more lagers for me till next year

DMS comes from the grains, a long enough boil will drive it off. It can also come from infections.
This write up was interesting, I learned that 6-row has more of the precursor, SMM.
http://beersmith.com/blog/2012/04/10/dimethyl-sulfides-dms-in-home-brewed-beer/

I don't have high DMS levels in my lagers, I do long boils and have healthy fermentations that last about 6-7 days, with a D-rest at the end. The D-rest is done with about 8 gravity points left, and the fermentation is more vigorous which drives off DMS and H2S.

After checking out that link, I'm pretty sure I didn't have a rigorous enough boil going. I have a Bayou Classic Jet Burner that's a heat monster. With a full on boil I'll often lose nearly half the wort to evaporation if I don't dial in the flame. Lately I've tended to use a gentler boil, I haven't noticed any DMS in my ales. Perhaps that gentler boil caused the DMS to not burn off appropriately and was thus more noticeable in a lager. Lesson learned.

8
All Grain Brewing / Re: Off flavors (lactose) with Rice Syrup Solids?
« on: March 09, 2014, 12:14:55 AM »
It's my understanding that rice syrup solids are pretty fermentable and should thin out the beer and raise the ABV. When di you add it in the boil? Is it possible it carmelized from a long boil? I wouldn't think you should get a milk/lactose flavoring from it at all. What was your final gravity, did it fully ferment out prior to lagering?

I just took a bottle to two very experienced homebrewer friends of mine. One of whom has judged in the past. It's DMS. "Creamed Corn" flavor, I thought it was lactose. Oh well :( no more lagers for me till next year

9
All Grain Brewing / Re: Off flavors (lactose) with Rice Syrup Solids?
« on: March 08, 2014, 01:51:23 PM »
I don't see anything wrong with your recipe and I've never gotten off flavors from rice syrup.  Sorry...

Why did you need the rice hulls, especially so much?

I adapted it from an Asahi Clone recipe that mentioned this - 1# rice hulls (or your mash will be ugly thick and a stuck mash assured). Perhaps it was overkill.

10
All Grain Brewing / Off flavors (lactose) with Rice Syrup Solids?
« on: March 08, 2014, 01:43:10 PM »
So I brewed a Standard American Lager for my wife back in December. I lagered it in the garage until 2/18 between 36-40 degree's. Just tried the first bottle after 2 and a half weeks of carbonating and it doesn't taste right. Her favorite beer is Asahi Dry, so I built the recipe around rice.  Here was the grain bill for a 4.5 gallon batch (I added the Rice Syrup Solids to boil, not the mash)

6-Row (US)          6.0 lb    60%
Rice Hulls                 1.0 lb    10%    
Flaked Rice         1.0 lb    10%    
Rice Syrup Solids    1.0 lb    10%
Pilsner (US)         0.5 lb    5%    
Dextrose                8.0 oz    5%

I added the Rice Syrup Solids because the brewshop ran out of flaked rice so I subbed with the solids. The beer tastes kind of like someone added some milk to an otherwise standard lager. I'm blaming the solids as to adding that lactose like flavor. Anyone experienced this? I'm curious if the flavor will mellow with additional aging or did I simply use to much of the rice syrup? I don't think it's Diacetyl, I've tasted that before and this isn't reminding me of that.

Thanks in advance for any thoughts.

11
General Homebrew Discussion / Russian Imperial IPA
« on: March 08, 2014, 12:32:15 AM »
I've been laughing and texting all my homebrewer friends over this for at least 20 minutes.

http://minhasbrewery.com/lazy-mutt-so-cal-ipa

What the hell is a Russian Imperial IPA? This is the "brewery" behind the Boatswain line of beers at Trader Joe's featuring the exquisitely awful Double IPA known as the Twin Screw Steamer (again what in the hell kinda name is that?)


12
General Homebrew Discussion / Re: First Competition
« on: January 24, 2014, 11:44:46 AM »
My buddy and I entered our first competition a few months back. We just entered beers we happened to have in unlabeled bottles, none brewed with a comp in mind. He finished 3rd in the other category with a wheat based stout. Mine was rated good, a 26 I think, with some flaws, which I knew going in. It was an ESB that I just kinda whipped out without a fine attention to detail. It's great getting feedback from non-partisan reviews. It reinforced what I already knew (mash temps, oxidation etc.) I now put greater focus in controlling temps and making sure I introduce as little oxygen as possible when transferring from the carboy to bottling bucket.

Good luck!

13
Thanks for the responses guys. I appreciate it. I'll stick with the American IPA category.

14
I'm entering an IPA only contest in Washington in a little less than a month's time. I have a question about how stringent judges adhere to the BJCP guidelines. Basically my quandary is that I intend to enter an American IPA that adheres to all style guidelines, but the IBU's came out high at 88, which is above the style. ABV, SRM etc. misses the style for an Imperial by too much. Do you enter it as is, in the American IPA category or into the Other IPA category where you'll be competing with who knows what? The IBU is strictly a Brewtoad calculation, maybe it's not even accurate. Doesn't taste to hoppy to me and I know a hoppy beer.

The particulars:

1.071 OG : 1.014 FG : 88 IBU : 6 °L SRM : 7% ABV - According to Brewtoad

Galena (bittering), Australian Summer, Falconer's Flight, Citra and Mosaic (Everything else)

My first Citrus based IPA. Love the only bottle I've tried so far (ten days of carbonating). Bless this cold weather with it's easy cold crashing capabilities.

Thanks, I'm new at this organized competition thing.

Jason



15
Homebrew Competitions / Re: Seattle NHC
« on: January 21, 2014, 01:23:08 PM »
I live in Seattle, so I haven't the need to stay in a local hotel. But this is directly across the street from the Pyramid Brewery and about 3 blocks from the Elysian. Schooner Exact is also about a mile south from here as well.

Silver Cloud Hotel
1046 1st Avenue South
Seattle, WA 98134

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