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Messages - mihalybaci

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All Grain Brewing / Re: Stupid high gravity brew
« on: August 09, 2012, 11:25:31 PM »
What is your fermentation temperature? I've been thinking about making a port-like beer similar to Sam Adam's Utopias using a similar method of stepping up the gravity. I don't want to add any spirits (as in "Radical Brewing") to get a high ABV though, so I'm very curious as to how the method works. good luck!

Ingredients / Re: Low-temp hop utilization - FWH w/o boil?
« on: August 09, 2012, 03:27:18 PM »
The "Building Your IPA Hop Recipe" from the July/August 2012 issue of Zymgury says that isomerization occurs above 185F, so I imagine you wouldn't add any bitterness (or at least not very much) if you stay below that temp. The article says "time and temp dependent", but doesn't really specify the difference between 60 min at 212F or 60 min at 200F. Not sure if that helps, but maybe its a starting point?

The Pub / Re: song title game
« on: August 08, 2012, 06:59:27 PM »
New Soul - Yael Naim

The Pub / Re: song title game
« on: August 08, 2012, 02:11:14 AM »

General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 02:52:47 PM »
As a fairly new judge, could you spell out what is to be looked for when you hear the farmhouse term used?  My own weak idea is that it will be "rustic" in the sense that it will be fruity with possibly some earthy notes.  I'd suppose it would also typically be lower ABV although obviously a Baltic porter doesn't fit this characteristic.  Any help with descriptors would be appreciated.  Also what commercial beers might be good examples?  And is farmhouse ale most like a saison or a biere de garde?

If someone described a beer as "farmhouse", I would definitely be looking for yeast characteristics similar to those in saisons, or maybe biere de garde, fruity/spicy esters/phenols. Though the strength of those characteristics could range from low to high, depending on the style, but in any case they should definitely be noticeable.

General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 02:23:40 PM »
The BJCP style guidelines list "Belgian Stout" under 16E (Belgian specialty), so if your beer has a definite Belgian character to it then it could certainly fit there. But depending on how the beer actually tastes, 23. Specialty might be a better fit.

The Pub / Re: song title game
« on: August 03, 2012, 05:03:20 PM »
Fire and Rain - James Taylor

Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 05:22:48 PM »
Seems like the overall recommendation (aside from a starter) would be to use some sort of yeast nutrient. A few of you have mentioned using Wyeast's brand, is this just a personal preference or is it superior to say, White Labs Servomyces?

Also, thanks again for the replies, this has been an enlightening thread.

Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: July 31, 2012, 10:04:53 PM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I've seen this method suggested for helping to lower the FG in stronger beers where the yeast become sluggish, but I haven't tried it. Does it work?

Events / Re: GABF Tix problem...?
« on: July 31, 2012, 07:28:13 PM »
Has anyone notice how many 1st kit members there are here in this thread? Looks like a lot of new members joined just to get tickets.

All it really means is that they've never used the forums before and are trying to figure out what the heck happened this morning.

Events / Re: GABF Tix problem...?
« on: July 31, 2012, 04:30:18 PM »
Me and my brother are buying separately and we both have the problem. He's got through to the customer service rep, but I just get a busy signal......

Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: July 31, 2012, 03:41:59 PM »
The tap water here is pretty good and really soft (not sure about trace minerals though), so I don't use any kind of filtration or water conditioners. I haven't noticed any fermentation issues in the past, and the only yeast nutrient I have is diammonium phosphate, which I assume doesn't include other trace nutrients. I did attempt to make a gluten-free golden strong a while back using sorghum extract from my HB store and sugar that turned out really "cidery". Though I've attributed it to not pitching enough healthy yeast or (less likely) something with the sorghum syrup. This time around I have a 1 gallon glass jug to make an even larger starter, so hopefully that will help.

Yeast and Fermentation / Sugar and yeast nutrient
« on: July 31, 2012, 03:10:35 PM »
I'm planning on making 5 gallons of Belgian golden strong ale soon (OG ~ 1.082) with the current recipe sitting at 24% plain sugar. I'm planning on making a large starter, but with such a high percentage of sugar I was wondering how much of what kind of yeast nutrient would be best to ensure a good fermentation? Or do I even need to add nutrient?


Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 25, 2012, 05:52:24 PM »
As I recall, the book "Wild Brews" suggests not racking the beer at all for either lambic or Flanders reds to give the Brett something to eat over the course of the 1 - 2 year fermentation. My latest attempt scored pretty well in a recent competition and I just pitched a pack of Wyeast Roselare blend right at the beginning and let it go. After 15 months I racked it, not to get rid of the yeast, but because I wanted to clear out that carboy for a different beer and I wanted to add some heavy toast oak chips for the last 7 months.

Beer Recipes / Re: Golden Belgian-Style Recipe
« on: July 19, 2012, 05:08:45 PM »
Depending on what flavors you want from the yeast I would go with White Labs WLP570 or Wyeast 1388, both of which are (supposedly) from Duvel, or White Labs WLP545 from Huyghe (Delirium Tremens).

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