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Messages - bboy9000

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Beer Recipes / Re: Which ale yeast for an english mild?
« on: December 05, 2016, 02:28:29 PM »
I love 1469 in all of my English ales.   I made a delicious mild with it. 

I would also try to use the English versions of the crystal malts if possible.  Not a must as the American ones work well too. 

Ingredients / Re: Cocoa nibs, loose or sack?
« on: December 05, 2016, 05:27:57 AM »
That vodka probably extracted some of the flavor so good move.

All Grain Brewing / Re: First Low Oxygen Brew
« on: December 04, 2016, 02:26:07 PM »
OTOH, my non LODO beers look like that.
That's what I was saying.  I do use SMB for chlorine/chloramine removal but not in the amounts needed for LODO.

Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: December 04, 2016, 02:23:11 PM »
To me there is something about using the extract itself to do the work.

Yeast and Fermentation / Favorite yeast strains
« on: December 04, 2016, 07:33:31 AM »



Ingredients / Re: Cocoa nibs, loose or sack?
« on: December 04, 2016, 07:32:35 AM »
I threw them in a breakfast stout the one time I used them.  I used the expensive Dominican nibs and some cold-steeped coffee.  I just sprayed star San on them.  I actually regretted it.  The combo of pale chocolate malt, roasted barley and oats already gave the base beer a nice chocolate and coffee flavor.  I liked the base beer better.

All Grain Brewing / First Low Oxygen Brew
« on: December 03, 2016, 07:44:56 PM »
Looks like you've got nice hot break in there. I started getting that when I switched to low oxygen. Egg drop soup, huge white clumps of break material. Never had that before.

Interesting.  Me and my friends have always had boils like that.  Maybe we unknowingly do some LODO stuff or maybe it's something else.

EDIT:  it's really noticeable with Pilsner malt so maybe that's the factor.

Ingredients / Re: Pot Brownie
« on: December 03, 2016, 01:17:44 PM »
No that's just a vase. 

But yes- Columbus and Simcoe could be pretty dank.

Yeast and Fermentation / Stuck fermentation?
« on: December 03, 2016, 10:21:39 AM »
What could I do next time to make a little more fermentable but maintain the flavor I have achieved.  I am pretty happy with how it taste and it fits to the style.
Consider using Munich malt in place of the crystal malt.  Also,  I find that Marris Otter gives enough biscuit and nutty flavor on its own.  I don't use victory with MO. I try to keep specialty grains around 10% of the total grain bill unless I have a specific reason for more. Also, mash lower but you know this.  Get a decent digital thermometer for about $20 to track your temps.

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.

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.

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

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!"

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?

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.

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