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Messages - bboy9000

Pages: 1 ... 8 9 [10] 11 12 ... 46
136
Ingredients / Re: Pot Brownie
« on: December 03, 2016, 08:11:01 AM »
Proper etiquette for serving that beer to people  would be sitting in a circle and passing it around.

137
General Homebrew Discussion / Re: Lactobacillus starter
« on: December 03, 2016, 08:08:03 AM »
If you grow the culture up several times it shouldn't take too long to sour.  I grew bottle dregs up several times in a flask and the beer I made was really sour in 7 months. That reminds me that I need to feed the culture today.

138
Ingredients / Re: Pot Brownie
« on: December 03, 2016, 04:07:18 AM »
Definitely Columbus.

139
All Grain Brewing / Re: WLP029 Kolsch yeast Strain
« on: December 01, 2016, 09:54:37 PM »
I think diacetyl is a misunderstood boogeyman for many beer tasters, judges or not. I wonder if they keyed in on the beer tasting "different" due to the use of Munich in the grist...couldn't identify what it was so it "had to be diacetyl."
^This what immediately came to mind before reading your comment Phil.  The judge tasted some of the caramel from the Munich malt possibly combined with the fruitiness of the Kolsch yeast gave the judge a flavor he/she didn't recognize.  The judge probably immediately thought, "Off flavor!"

140
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 01, 2016, 09:30:58 PM »
Maybe. Or the new challenger to deep fried turkey fires.   :)
I thought there was a NASA reference in there :-/
Too soon?

141
General Homebrew Discussion / Re: Carboy headspace
« on: December 01, 2016, 09:14:51 PM »
For future reference there is no need to rack into a secondary unless it will be ageing for months or you are adding fruit.
While I basically agree I rack to secondary for my dry-hopped beer.   I dry hop in primary after fermentation is finished then rack to secondary after a few days to prevent hop trub from clogging my keg.  But as a general rule I don't rack to secondary.  The instructions that come with many kits say to rack to secondary but I believe that is out I tradition.


142
General Homebrew Discussion / Re: Lactobacillus starter
« on: December 01, 2016, 09:06:22 PM »
Are you making sauergut ?
I'm assuming OP is making a quick-soured American Sour Ale.

143
Yeast and Fermentation / British Blonde - dry yeast recommendation
« on: November 30, 2016, 07:36:58 PM »
Wyeast 1275 is the equivalent to WLP023.  Wy1318 is Boddington's and White Labs doesn't have an equivalent AFAIK.

I love Wyeast 1469.  Nutty at first the mild stone fruit after it sits a week in the keg.  It's the Timothy Taylor yeast.

OP- I know you want dry yeast but if you have access to liquid and are doing a relatively low gravity beer then grab some.  Unfortunately I don't have much experience with dry yeast other than US-05 and S-04.

This is a good reference for comparing Wyeast and White Labs strains:
http://www.mrmalty.com/yeast.htm

144
Yeast and Fermentation / Re: Recent use of US05
« on: November 30, 2016, 07:06:27 PM »
I have no issues with 1056 or 001.  Big foamy krausen and some blow-off but krausen falls in about a week.

145
Ingredients / Re: Brewtan B
« on: November 30, 2016, 12:51:02 PM »
What I did I weight it in grams and scale it to the depending volume. If anyone can correct me if this is the correct procedure?.


Sent from my iPhone using Tapatalk
Measuring mass is always better than measuring volume for mineral additions, hop additions, etc.

146
Ingredients / Re: Brewtan B
« on: November 29, 2016, 09:42:34 PM »
So a discussion in another thread about the perception if increased roast flavor in LODO beer ha me questioning the role of Brewtan B as a factor.  Brewtan B is tannic acid.  Aren't roasted malts roasty because of tannins?  If so, could the increase in tannins due to tannic acid increase the roasty flavor perceptions?  Or does the tannic acid in Brewtan Breact with other compounds that make it into somethings that is no longer tannic acid?  Or are tannins not what make roasted malts have the roasted flavor?

147
All Grain Brewing / LODO Impact on Roast Flavor
« on: November 29, 2016, 09:29:56 PM »
The IGORs at Experimental Brewing are doing a test with Brewtan.  Not completely LODO but one participant is brewing a CDA.  Maybe he'll be able to provide some insight.

https://www.experimentalbrew.com/experiments/brewtan-or-do-oxygen-scavenging-chemicals-change-beer-character
"Extremely complex methodology"? This hints that they're looking to prove it wrong, but without measuring the dissolved oxygen, it is hardly a valid experiment.


Sent from my iPhone using Tapatalk

We're testing Brewtan B, not LODO.n We're not looking to prove anything right or wrong....we simply want to see what, if any, the effects of Brewtan B are.
Then Drew might want to change the title of the post he submitted as it refers to Brewtan as an oxygen scavenging chemical.

I'll move this part of the discussion to the Brewtan B thread as to not further detail this one.

148
The Pub / Cocktails
« on: November 29, 2016, 09:11:43 PM »
J. Rieger on the rocks or an Old-Fashioned with Bulleit Rye.

149
Beer Recipes / IPA Hop Schedule
« on: November 29, 2016, 09:06:55 PM »
Not a NE IPA fan but I've only had Heady Topper.  From what I've heard and read maybe consider adding some dry hops during active fermentation and using a yeast such as Conan or Wyeast 1318 (London Ale III).  Also, I've found an ounce of magnum for the 60 min bittering addition is clean enough to allow the fruitiness of later hops to come through.

150
All Grain Brewing / Re: First Low Oxygen Brew
« on: November 29, 2016, 08:55:07 PM »
Spunding is done in the FV and not the bright tank correct?

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