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Messages - bboy9000

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All Grain Brewing / Re: First Low Oxygen Brew
« on: November 06, 2016, 08:37:40 AM »
That got me down to 80 at which point I pitched the yeast

80 seems pretty high.

All Grain Brewing / Re: Gravity consistently off by 10 points
« on: November 05, 2016, 10:16:29 PM »
Calibrate every vessel by taking a known 1 gallon pitcher, filling  each vessel 1G at a time and marking the kettle or whatever by scratching it or marking a line.  Mark he sides of your kettles, fermentors and mash paddles. 

Extract/Partial Mash Brewing / Issues trying to make an IPA
« on: November 05, 2016, 03:17:29 AM »
^This.  Just keep playing with Bru'n Water and it will start to make sense.  Using the pale ale profile on it took my IPA to the next level.  I use magnum for bittering which is smooth and don't add any hops until the last 15 minutes but the Bru'n Water pale profile gave it West Coast-style bitterness.  I love the water profile combined with modified hop bursting.

IPA is the only style I use a secondary.  I have to or else the poppet valve on my keg gets clogged with hop debris.  I'm just very careful and purge the secondary and the head space in primary with lots of CO2.  You're bottling so that's not an issue but I also don't like my IPA juicy and secondary helps.

Also, before I messed with water chemistry I cheated by dosing the keg with iso alpha extract:

Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: November 04, 2016, 01:35:11 AM »
I bought a six pack and drank half so far. I wasnt dissapointed but it also wasnt what I was expecting. I really liked last years batch. When I have Oktoberfest in mind thats what fits the bill for me. I know this is all together different, cant even compare the two. Ill drink it but I wouldnt run out to buy another 6 pack. But I really like what SN is doing with the different breweries and the Oktoberfest.

At least they do mention on the packaging that is in the "vein" of a festbier.
Pretty sure las year's batch was a Festbier too.

Beer Recipes / Recipe Critique: Title: Wild Highlander 140/- Wee Heavy
« on: November 04, 2016, 01:31:06 AM »
may want to boil longer.
Or pull off a gallon, boil down until almost syrup and add back to main boil.  Even then I'd still do a 90 minute boil.

Use golden promise.

If your fermentor is 5.5G use a blow-off tube.

General Homebrew Discussion / Re: Historic British IPA and Brett C
« on: November 02, 2016, 10:49:43 PM »
Looks like Mitch mentions steam cleaning but not pitch.  I must have got that from somewhere else.

General Homebrew Discussion / Re: Historic British IPA and Brett C
« on: November 02, 2016, 10:30:57 PM »
Thanks for the link.  Pattinson's blog has been a favorite of mine but I haven't read that article.  Still I would bet much oak character made it into the beer.  If they were cleaning with boiling water and sanitizing with sulfur I imagine the oak character dissipated.  Regardless it looks like a good recipe.   I designed an EIPA recipe a couple of years ago but never brewed it.  May try it w brett C in secondary

The Pub / Re: Baseball 2016
« on: November 02, 2016, 10:20:08 PM »
Probably the best world series I've ever seen. And I'm not a fan of either team

General Homebrew Discussion / Re: Historic British IPA and Brett C
« on: November 02, 2016, 06:17:29 PM »
What do you consider high sulfate?  300pm?  Also, I thought Mitch said those barrels were lined with brewer's pitch so the oak character wasn't present in the beer.

General Homebrew Discussion / Re: Historic British IPA and Brett C
« on: November 02, 2016, 02:25:38 PM »
Your plan sounds fine.  English IPA probably had a faded hop character compared to today's AIPA. Does Mitch Steele's book have a recipe for something like this?

Yeast and Fermentation / Re: Pitching sloppy vs Clean slurry calculations
« on: October 30, 2016, 12:56:35 PM »
Search the forum for "Just say no to yeast rinsing."  You will likely change your mind about rinsing yeast.

Just say "no" to yeast rinsing

The Pub / Re: Baseball 2016
« on: October 28, 2016, 04:45:46 PM »
Its quiet because the series is tied and people are afraid they won't win.  Trust a KC fan on this.

Beer Recipes / Pale Ale
« on: October 27, 2016, 07:52:36 PM »
Yeah I always thought 1lb of C-60 was possibly heavy style wise in my APA but plenty of pro brewers have awesome APAs like that.  It's also not close to an amber because ambers have that nasty biscuit and toast flavor that clashes with the hops.  American Amber ales are one of the few foods/beverages that make me gag.  There a well-known American Amber that a I can't even choke down.

A pound of C-60 also doesn't make my ale a red as reds are maltier and sweeter.

If I look at the style guidelines my APA may sound like an amber or red ale but doesn't taste like those styles which is the point.

Ingredients / Super Pima®
« on: October 27, 2016, 05:42:16 PM »
Another question... were you finding that a beer made with 100% pilsner malt was "too much of something" or that it was "boring" and one-dimensional?  Since pale ale malts seem to have a relatively neutral character but with some good depth, I could see it working with Pilsner malt.
It was also just a shade darker than water.
LOL Bud Light

Edit:  in my opinion and the opinion of many brewers blending different base malts is a good way to add complexity and depth of flavor without the cloying sweetness one risk getting using specialty malts such as crystal/caramel malts.

Beer Recipes / Pale Ale
« on: October 27, 2016, 05:27:53 PM »
Only change I would make is move the simcoe to later. The full oz at 5 or 10 would be good.
^this. Use whatever to bitter.  Magnum is great for a bittering addition.  Clean.  I don't even bother with a bittering addition in my pale ale.  I just add 6 ounces of hops in the last 15 minutes. Granted I spend more money on it but I'm getting great hop flavor and aroma without harsh bitterness. Your recipe looks awesome.  My grain bill is the same as yours.

Edit:just to clarify I add hop additions at 15 five and knock out. All 6 ounces come within those last 15 minutes. Sometimes I'll put a little cascade as a dry hop.when I dry hop I wait until after primary fermentation is done. If I'm using a small amount of hops I will dry hop in the primary vessel but well after primary fermentation is done.if I'm using several ounces of dry hops I transfer to a secondary fermenter after primary fermentation is finished and dry hop in secondary.  This helps cut down on the amount of hop trub transferred to the keg after dry hopping.  That is the only time I use a secondary vessel.  It keeps the poppet valve on my keg from getting clogged with hops.

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