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Messages - mihalybaci

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31
Ingredients / Re: now hear me out first....
« on: October 25, 2012, 02:38:27 PM »
Sounds like an interesting idea, I would drink a guacamole beer if I were handed one. I think the flavor of cilantro would be nice in the right beer, maybe just add it as you would dry hops. Avocados are one of the fattiest fruits around (up there with olives), so you might want to steep some in vodka to make an avocado extract, otherwise all that avocado oil might ruin the head retention.


32
Beer Recipes / Re: Session Sweet Stout
« on: October 25, 2012, 01:26:53 PM »
That looks excellent too. What's the thought behind the carapils? Body and foam stability?

33
Beer Recipes / Re: Session Sweet Stout
« on: October 25, 2012, 12:46:50 PM »
Okay, I was considering not bothering with the lactose to begin with, so maybe I'll just add it post-primary if I think the body is lacking. Some roasted barley might be a good idea to provide just a slight edgy character to the roast. How did you find the crystal 120? I imagine giving a slight dark fruit flavor similar to special B, or is it just more caramelly?

34
Beer Recipes / Session Sweet Stout
« on: October 25, 2012, 10:37:27 AM »
I'm considering doing a sessionable sweet stout of around 4% ABV (OG~1.048) with the following recipe:

5.5 lb Pale LME
1 lb Crystal 80
0.5 British chocolate malt
0.5 Black Patent Malt
1 lb Lactose
WLP002 English Ale yeast

I would like a nice balance of sweetness and coffee/chocolately roastiness, so do any of those amounts seem out of whack? I'm shooting for a lower alcohol version of Left Hand Brewing's Milk Stout, for those of you who've been able to enjoy that beer. Thank you for any suggestions.

michael

35
That seems like a bit much to me. I used 125 grams (~4.4 oz) in my APA and I think it was a bit over carbed, I probably wouldn't use more than 4 oz.

It depends on the style and the temp of the beer. The calculator that I use.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

ooh, that's a nice calculator.

36
General Homebrew Discussion / Re: FWH question
« on: October 24, 2012, 07:50:47 AM »
What is claimed is that it adds some flavour and a softer bitterness, although with a higher IBU in comparison with a 60 minute addition.

What he said. Some references say that you can estimate FWH by assuming its a 60 min addition plus a 20 min addition in one dose.

37
Equipment and Software / Re: Interesting immersion wort chiller design
« on: October 23, 2012, 04:01:53 PM »
The only thing that should really matter is the chiller surface area, 50 feet of copper coil will chill the same no matter what the design. As already mentioned, just make sure to stir to get an accurate temperature.

38
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 17, 2012, 08:07:53 AM »
I checked the Duvel conditioning schedule two Januaries ago for a failed gluten-free golden strong ale (it turns out lagering in my garage was a bad idea), and I was surprised to see the low temps.

39
Equipment and Software / Re: First All Grain - Temperature Test
« on: October 17, 2012, 08:05:11 AM »
Grains would likely reduce convection within the pot, but I don't think that would slow heat loss significantly. It may just cause a greater temperature difference between the edges of the pot and the center of the mash when compared with a pot full of hot water only.

40
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 17, 2012, 07:55:24 AM »
I'd let it rip once it starts on the downslope of fermentation.

According to BLAM Duvel "ripens" in the bottle at warm temps for about six weeks IIRC.

The Duvel website gives the complete fermentation/conditioning schedule with temps. It looks like the final resting period is 6 weeks at ~41*F

41
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 17, 2012, 07:31:45 AM »
I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great.  Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.

Yeah, I don't know... White Labs already has strains sourced from most of the breweries in that region. Could be Caracole... BLAM says they have two different house strains, and given the White Labs description, the stronger one used for Nostradamus is a possibility.

I forgot to mention earlier that the Huyghe identification came with a disclaimer, which was basically that is was more of a best/educated guess rather than a positive ID. I opened a bottle of my beer last night and there is a promininent  banana-like fruitiness to the aroma. It's been a while since I've had a bottle of Delirium, or Caracole, so I can't quite recall their yeast characters very well.


WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.

That does sound really good.


As for temp, I started around 68*, though the first night it crept up to 73* while I slept before I got the temp down again the next morning. After that it was a fairly constant 68*.

42
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 16, 2012, 04:59:05 PM »
I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great.  Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.

43
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 16, 2012, 02:09:41 PM »
You can't go wrong with WY1388 or WLP570 (also Duvel). A recent golden strong my brother made turned out quite well with 570, it had a nice fruitiness it that definitely is reminiscent of Duvel. I bottled a golden strong last Tuesday that I fermented with WLP545, which is reportedly from Huyghe (Delirium Tremens, etc.). I haven't tried the final bottled conditioned product, and there seems to be a lot fruit in the aroma (bananas maybe) and some spiciness, which is the yeast character was I shooting for. As for a favorite? I think may stick with WLP545 because I like the ester profile and it seems to ferment well. After two and a half weeks my beer went from 1.085 to 1.008 and finished with (a very smooth) 10.3% ABV.

44
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 01:21:07 PM »
right you are. my bad. had some good odells though, the 80 shilling

Odell's 90 Schilling (is that what you meant?) is my go-to beer around town, I love it to death. Odell's IPA is a very close second though.

45
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 07:57:16 AM »
Mihalybaci, It's the first year they've used the name Red Hoptober.  It's not the same as the previous 2 years fall seasonal either.  Still has the harvest ale idea going for it, but different flavors, new hops I think.
It's not a beer I'd go out of my way for, but it's a good one either way.

Hmm...maybe I'm thinking of this http://beeradvocate.com/beer/profile/192/51991 since, as I seem to recall, the beer I had wasn't that "red". The only thing I know for sure is that whatever I had came out at least two October's ago, but in any case, I think my earlier remarks can be stricken from the record.

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