Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - bboy9000

Pages: 1 2 3 [4] 5 6 ... 31
General Homebrew Discussion / Re: Brew day visitor
« on: July 09, 2015, 07:57:00 PM »
Ba dap ching!

Beer Recipes / malt character for pale ale
« on: July 09, 2015, 03:46:41 PM »
Point taken. Your Alt comparison is a good one as I can relate to it.

I've never had authentic examples of Alt but I doubt the Germans are using Simcoe, Amarillo and Cascade.  Those varieties combined with late additions allow me to get hops character through even with the caramel character.

I agree with the approach on AIPA.  I use 90%  2-Row and 10% C-20.

Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 09, 2015, 01:37:35 PM »
I agree with everything that's been said, but I add my hop pellets directly to the primary without using a sack.  All-grain can be cheaper as long as you don't go crazy with fancy equipment.  My first mash tun cost me $6.  A friend found a 10 gallon Igloo cooler at a flea market for $1 and I spent $5 on a plastic ball valve and made my own false bottom with cheap plumbing supplies.  I've since "upgraded" to a SS bulkhead/ball valve and bazooka screen but I figure after brewing a few times a month the cost has spread out.  Also,  I look at it as a hobby, not necessarily a way  to save money.  If you want to go all grain on the cheap refer to Denny Conn's website and try to find a cooler at garage sales, flea markets, Craigslist, etc.

Oh, and to respond to the employee at the LHBS, yes you can make better wort than the brewers that make the malt extracts.

Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 01:23:40 PM »

I don't consider 2 base malts and 1 crystal malt to be a very complex malt bill.
I don't either, but it does add complexity flavor-wise which I like in a pale ale.

Equipment and Software / Re: New Mash Tun
« on: July 09, 2015, 01:20:59 PM »

Tried that exact setup in my 70 qt. Coleman Extreme and found that it didn't drain as well as with my Cheap'n'Easy setup.
Wonder why.  If I leave more than a cup of liquid in the tun, it's because I choose to.  Maybe the altitude.  ;)

Yeah, that's GOT to be it!  ;)

Mine is actually in a 10 gallon Igloo water cooler but with the bazooka screen and SS bulkhead.  I never have issues lautering and sparging.  I've never needed rice hulls even with 60% wheat.

Beer Recipes / Re: malt character for pale ale
« on: July 09, 2015, 11:56:58 AM »

Those bills are too malt focused to enable the hops to exhibit. I would knock the munich and crystal down appreciably to leave a malt flavor that is more 'singular '.

I would still keep my bill at least 85% base malt.  With some hop bursting I can get some caramel character with the hops in an APA. 

Equipment and Software / New Mash Tun
« on: July 09, 2015, 11:51:31 AM »
Bulkhead and fitting in a Coleman Xtreme work exceedingly well for me (with a bazooka instead of a braid).

+1.  Love that combo.

Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 11:19:18 PM »
That's a nice bill for an APA.  I don't know that I'd ever do it but I do like a little caramel character in my APA.  So much so it may be "out of style."  On of my favorites it the Carinal Pale Ale from Nebraska Brewing Co.  If I remember the "Can You Brew It" correctly they use 15% caramel malt and 5% Munich for some caramel and bread character. I use 90% 2-Row and 10% C-60.  I've considered subbing half of the 2-row for Pilsener just to see if that adds more depth.

General Homebrew Discussion / Nasty Off-Flavor
« on: July 08, 2015, 06:36:06 PM »
Your bottle cleaning process seems fine.  I used to do that when I bottled, plus I would visually inspect the bottles by holding them up to the light.  The only time I had an infection it was only in two bottles from the same batch and I got lazy and didn't visually inspect them before bottling.  The beers had a lactic sourness and when I looked at the bottles they had some dried crud from the previous batch.

Edit:  I does look like an infection though.  Do you use bacteria in your brewery?

Kegging and Bottling / Re: Out of ideas
« on: July 07, 2015, 03:28:10 PM »
Maybe over carbonated?

Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 04, 2015, 11:55:10 PM »

+1 to looking like a classic yeast fermentation.  Looks like when a krausen starts falling back into the beer.

Except for the fact that wild yeast generally does not form a yeast head.
Are you saying it isn't yeast at all or does the OP live downwind from a brewery?


Thanks again for the posts and advice, I will learn from this mistake and tone back my crazy recipes for awhile until I can consistently make good beer with all-grain.

Other than sanitation, making proper yeast starters and controlling fermentation temperatures, simplifying my recipes has probably been one of the biggest factors for me learning to make better beer.  I generally don't use over 10-15% specialty malts as part of my grain bill, especially crystal malts.  I think the reason there are so many muddled "homebrewey" beers is due to using too many specialty malts.  "Brewing on the Ones" by Drew Beechum was an eye-opener for me.

Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 04, 2015, 07:41:40 AM »
Looks like krausen to me too.

General Homebrew Discussion / Re: Fermentation Check.
« on: July 04, 2015, 07:40:38 AM »
It could just be CO2 coming out of solution.  The best way to tell if the yeast are done is to have a consistent hydrometer reading three days in a row.  If the gravity hasn't changed in three days it is probably safe to package the beer.

Pages: 1 2 3 [4] 5 6 ... 31