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Messages - santoch

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General Homebrew Discussion / Re: How quick to cold-crash?
« on: June 28, 2016, 07:39:27 PM »
The way to prevent/eliminate impatience is to brew so many batches in quick succession that you actually get sick and tired of having another fermenter to clean, another hose to clean, another keg to clean.  It may take a lot, but once you get there, you'll be able to wait out a batch without blinking an eye.

General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 28, 2016, 07:36:14 PM »
I have had keg/lid combinations that lose their ability to properly seal unless they are kept under pressure.  For some reason, leaving them sitting open over time misshapens the hole or lid.

All Grain Brewing / Re: 100% base malt for APA
« on: June 27, 2016, 08:17:00 PM »
My vote was for Golden Promise. I just brewed a SMaSH amber using 100% Golden Promise, some of it being homemade crystal malt made from GP. I wish I could tell you if it was any good, but the keg kicked in record time at my 6-year old's birthday party lol.

Damn, they are starting younger and younger these days.

General Homebrew Discussion / Re: Help, advise
« on: June 27, 2016, 08:14:30 PM »
Universally, brewing additions are listed by how long they are IN the boil, ie, how much time is left when you add it.  A 15 minute addition means it was added when there were 15 minutes left in the boil.

Sticking to that convention will help prevent confusion when passing recipes along.

General Homebrew Discussion / Re: Help, advise
« on: June 26, 2016, 09:21:46 PM »
All those early additions will add a lot of bitterness.

Yes, you can add dextrose any time, including in the fermenter.

General Homebrew Discussion / Re: Help, advise
« on: June 26, 2016, 03:57:56 PM »
Cool so 1 ounce 5 minutes before flame out and the rest at flame out. Thanks for the help. What do you think of raising alcohol to 8

Sent from my SM-N900T using Tapatalk

x oz @ 60 mins calculated so total additions ~= 38 ibu
1 oz @ 5 mins
remainder @ 0 mins

The key to this style is approachability.  I know I will tend to allow higher hop flavor through as long as the bitterness remains on the low side.  You will be ok as long as the malt/hop balance remains to the malt or evenly balanced.  In other words, hop flavor is cool, just don't overshadow the malt.  Maintaining this balance is what makes it approachable to the BMC types.

Clarity will only cost you a point, so don't sweat that too much.

In all seriousness, I love a pale, citrusy well made blonde ale as a lawnmower beer.  They can be a great thirst quencher and they make a great gateway beer for the BMC crowd.  I'm really bummed that Deschutes' stopped producing Twilight this year.  That was my go to summer lawnmower beer when I wanted some hops but not a ton of bitterness.

General Homebrew Discussion / Re: Help, advise
« on: June 26, 2016, 02:50:09 PM »
2 oz of Cascade at 60 in a 3 gallon batch is going to be IPA level bitterness, not APA level.

I'd shift some to late in the boil and aim for 35-40 IBUs total for a .66 BU:GU in a 6.5% APA brew.  Figure 1 oz at 5 min and with your software, add enough bittering hops to hit between 35 and 40.  Then use the rest at flame out.  I would just dry hop it with the mosaic, a hop tea doesn't extract as much aroma as straight up dry hopping does, in my experience, and it always lent a grassy flavor any time I tried it.

All Grain Brewing / Re: First all grain brew day
« on: June 26, 2016, 09:34:17 AM »
Sounds like you nailed it!  Great job!

General Homebrew Discussion / Re: Big Beers
« on: June 26, 2016, 08:50:39 AM »
I'd consider adding a bit of medium crystal to bring a bit of sweetness in to help balance all the chocolate/roast.  You have a lot of base and Munich malts. With a 150F mash, the profile will tend to be on the drier side, kinda like a really, really big Irish stout.

my .02

General Homebrew Discussion / Re: Stirring the fermenter
« on: June 24, 2016, 04:06:40 PM »
Ok, thanks for the correction.

General Homebrew Discussion / Re: Stirring the fermenter
« on: June 24, 2016, 01:20:47 PM »
I thought the use of O2 indicates respiration as opposed to fermentation, with no ethanol production during that time, due to the different pathway.

If I am wrong, I apologize.

General Homebrew Discussion / Re: Stirring the fermenter
« on: June 24, 2016, 08:48:53 AM »
yeast produce ethanol and co2 when they go into anaerobic fermentation (e.g. without oxygen).  To keep adding oxygen is counter to that end.

General Homebrew Discussion / Re: BJCP 2015 Guidelines - American Rye
« on: June 21, 2016, 10:38:50 PM »
Yes, that's probably what confused them, although you saying "rye in place of wheat" tells me they should not have looked for wheat when judging this beer.  That should have been clear enough on its own.  Perhaps explicitly writing "x% rye, y% pils malt" or whatever you used will help prevent this in the future.

General Homebrew Discussion / Re: BJCP 2015 Guidelines - American Rye
« on: June 21, 2016, 05:28:46 PM »
Likely when you entered it, you did not specify that it is a rye beer.  When the judges aren't given that info, they assume it is a wheat beer, and judge it as such.

Sometimes the competition software doesn't let you specify.  In those cases, you should contact the organizer prior to entering, so that that info makes it into the judges' hands.

Hope this sheds a little light on it-

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