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Messages - santoch

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61
Beer Recipes / Re: Wine Kit Saison
« on: March 13, 2017, 09:25:12 PM »
Yeah, my thought is that this is going to dry out big time.  I'd even mash higher, 158F, and would probably even think hard about a cup of malto-dextrin to boost the body. The grape juice will add a lot of tannin, too, so the dextrins will help compensate to prevent an astringent end product.


62
Beer Recipes / Re: Bink Blond recipe
« on: March 13, 2017, 09:19:00 PM »
Really interesting having all those English hops up front, then the Saaz late.

63
Beer Recipes / Re: American wheat
« on: March 13, 2017, 09:12:38 PM »
I think Chinook late adds more pine flavors than when using it to bitter, where it emphasizes resiny.

I'd consider taking a bit of the CTZ (which is low cohumulone so you will get a smooth bitterness out of it) and using it in small amounts to hit your target IBU level, after moving all that piney Chinook to late in the boil (10 mins and later).

my .02

64
Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 13, 2017, 09:03:25 PM »
It looks like there was more prominent malt aroma than hop flavors, in a style that demands hop presence.

Also, the cloudiness and under-attenuation noted by the first judge indicates that the yeast probably hasn't completely flocculated and in fact may still be working on the beer, OR they found the crystal to be a bit cloyingly sweet.   Regardless, there's really no need for table sugar in this style. Folks use it in IIPAs to help make them drier and more drinkable, but that's because those beers are starting way bigger than this one is.
It will only add alcohol, which accentuates the bitterness but not the hop flavor, and even could present itself as an increased astringency/harshness.  I agree with the likelihood of astringency due to the mash pH.

So, I agree you should drop the sugar, and also suggest you reduce the Crystal to 1/2 a lb, then target an OG more towards 1.051-54 by adjusting the amount of base malt as needed.

Hop wise, I would combine the 30 min cascade addition back with the 5, move the Willamette to 10, and add a couple more oz of late boil hops @ 15 and 0 mins for additional hop flavor.  Even though the judges were saying the malt exceeded the hops, what they were really looking for was a more prominent hop flavor in the balance.  The bitterness presents later in the swallow, so by reducing the crystal and getting rid of the sugar as above, adjusting to be more hop flavor prominent will actually balance this beer better, whereas adding IBUs at 60 will only add bitterness, leaving the

A good heuristic for an APA is a 66%-75% BU:GU, which means at 1.053 you'd target around 35 - 39 IBUs. 
Compensate the IBUs by adjusting the 60 minute addition.  If you end up with some insanely small amt at 60 (like 3/16th oz), then make it a 1/4 oz and it to 55 or 50 so that you can keep a 1/4 oz minimum. 

Finally, absolutely listen to Martin on the water.

HTH-





65
The Pub / Re: Jim Stoccardo
« on: March 12, 2017, 05:05:53 PM »
I just wanted to pass on an update on Jim.

He's doing extremely well. In fact, he felt well enough today to come and help out at the Seattle Region NHC bottle sort, helping to put label stickers on the entries (no lifting).

He says that they are looking for a buyer for his brewery, as he's simply not going to be able to continue brewing there while he recovers.

He looks great and is extremely thankful to everyone for all the well wishes and the generosity.

Steve



66
Extract/Partial Mash Brewing / Re: Kits taste off
« on: March 12, 2017, 04:56:41 PM »
The consistency of the bubbles in the left picture along with your description makes me think sanitation, too.

What did you use for bottles?  How did you clean/sanitize them?  I have found that Star-san by itself isn't enough to handle 50 bottles if I am starting with them labels-on.

What works best for me is to soak the bottles in PBW or OxiClean for a couple days to get the labels falling off or at least loosened up.  Then, I hand peel all the labels off and scrub the glue residue off, and hit the inside with a bottle brush. At this point, I' used to just rinses with water and go into a Star-san solution, but I've found that that just doesn't have enough oomph to kill all the wild yeasts in the air here (which latches onto the bottle labels and glue) where I live. So, rather than straight to star-san, I hit them with a 5 minute soak in a bleach solution to kill everything off then its rinsed very well before finally going into a star-san bath before bottling. Iodophor would work well too.


67
The Pub / Jim Stoccardo
« on: March 10, 2017, 04:03:09 PM »
Hi folks-

I wanted to pass on a request for help for my good friend Jim Stoccardo.  He's a Seattle area homebrewer-turned-pro, running a really nice little brewery called Outer Planet on Capitol Hill in Seattle.  Jim has been a great friend to the homebrewers in our area, supporting the competitions and providing beers for judging classes, etc. He's also still a member of my homebrew club and he still manages to come to many of the meetings.

About a year ago, Jim had to go in for triple bypass surgery.  Unfortunately, a couple weeks ago, it was determined that his body was rejecting the stents, so he was back in to get that fixed.  The costs are very steep (and given that his Nano brewery isn't exactly bursting at the seams with cash), and Jim could use some help.

Anything you can do to help a great guy and friend to the Seattle area homebrewing community would be greatly appreciated.

http://www.youcaring.com/jimstoccardo-760115/update/613555

Thanks-
Steve


68
The Pub / Re: Rebel Brewer Closing Retail and Warehouse
« on: March 09, 2017, 08:16:27 PM »
They actually were a distributor too.  Most of the breweries in the area bought ingredients through them, until this happened.


69
Congrats, Keith!

70
It's funny, Denny, I've always liked WLP001 just a tad better than Wy1056, because I thought it produced a cleaner, drier beer.  I gave US-05 a good shot, probably made about 8 or 10 batches with it, but I'm just not a fan.  I like both of the liquid Chico strains better.

After a while, I started to use the James Bond yeast WLP007 (which I also like better than Wy1098) for my IPAs and APAs because I find both of the American strains were almost too clean.  I still occasionally go back to 1056 and 001 though.



71
The Pub / Re: Rebel Brewer Closing Retail and Warehouse
« on: March 08, 2017, 08:34:29 PM »
Longtime Seattle area LHBSs Larry's Homebrew Supply and Mountain Homebrew are both going out of business this month.  From what I heard, Larry's had a large grain order from a pro brewery that then went out of business and stiffed them.  That order cost them their credit and it snowballed.  They couldn't purchase grain any more and it trickled out to other accounts and spiraled downhill from there.  They have confirmed with Pete that will be open through the end of the month, so we know that the NHC 1st round judging is still on.

I heard that the owner of Mountain HB was feeling the pinch and took a job at Briess.  Too much competition for a shrinking market.

Sad on both counts.


72
In my honest opinion, just ignore the "recommended temp ranges" on the yeast packages.
If you are unsure of a good fermentation temp you want for your beer, just look around the forums and see what folks have been recommending for the yeast/style you are brewing.


73
All Grain Brewing / Re: Is a 90 Min boil needed?
« on: March 08, 2017, 07:37:14 PM »
Quote from: denny
...and all thought it was a good example of NEIPA

74
Yeast and Fermentation / Re: What would you call it
« on: March 07, 2017, 08:48:17 PM »
I'd guess its a Trappist Single,
but it might be a little dark, depending on the Lovibond rating of the Aromatic.

Regardless, the Ardennes yeast is a good strain that produces nice pronounced flavorful phenolics and esters.
It will be a good beer, regardless of whether its a perfect style fit or not.

75
General Homebrew Discussion / Re: Top 3 - Bottom 3
« on: March 07, 2017, 07:59:22 PM »
Top 3:

1) Joining forums was the first/best thing I did. I started on  Realbeer,com, then the BN, and now this forum are where I go for my daily fix of great Brewing info.  Along with this were the BN podcasts.  All that info coming from the likes of Jamil, Tasty, Palmer, Nate, and the forum stars like Denny and Martin, all made me a much better brewer.

2) Becoming a BJCP judge.  I thought I brewed pretty good beer.  All my neighbors loved it.  So, I figured I'd enter some competitions.  All I kept getting were high 20's and low 30s.  What are those guys tasting that I am missing?  So, I studied and became a judge myself.  Sure enough, I figured out what I was doing wrong and my beers got better and better.  This was around the time that JZ and Plise were doing the Style shows.

3) Co-Founding my homebrew club and becoming involved in WAHA. All of the online stuff was great, but getting in with other brewers in person was so much better.  We have a thriving homebrew scene up here in WA largely because of WAHA and the personal connections we formed through it.  I've made friends with so many homebrewers across the region as a result of our statewide events that only came about because of WAHA.

Bad:

1)  5.2.  Enough said

2) I way overdid it on gadgets like sparge arms, etc.  Ultimately, I simplified everything back down, and am much happier for it.  Thanks, Denny!

3) The whole "more has to be better" movement.  I tend to like smaller, simpler and cleaner, over bigger and over-the-top now.  I think we are seeing the second peak (like a double-top in a stock chart) with these NE IPAs on the heels of the prior Black IPA craze or the IIIIII-IPA craze. They can keep it.  i'll stick with my Helles, Vienna, Kolsch, or hoppy Blonde.


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