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Topics - yso191

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Ingredients / Juniper berries
« on: October 23, 2013, 03:38:39 PM »
I'm going to brew an IPA on Friday, in which I will use Juniper berries.  According to s cheatsheet I found on using spices in brewing it says to use .2 ounces in five gallons at 60 minutes.  What it doesn't say is whether the berries are whole, cracked, ground or what.  Someone who has used Juniper berries please let me know how you used them and how it turned out.

Equipment and Software / How to tell volumes in opaque vessels
« on: October 18, 2013, 08:42:00 AM »
OK, admittedly the answer is probably 'You can't,' but we're a creative bunch.

The specific issue is that I recently bought a stainless conical from Stout Tanks.  I have always used gallon marks on my Better Bottles or my Speidel fermenter to see when I need to shut off the transfer from the fermenter to the keg so as to not have beer bubble out of the pressure relief valve on the corny keg.  The issue is that I want to do all my transfers with no exposure to air, so I can't just look inside.

So now as I see it, the only way to be sure of that is to watch the volume going into the conical from the boil kettle - one step removed hence a greater chance of mistakes.

I know this isn't a critical issue, but I have some time to work out the details of using the conical since I can't use it until I purchase an upright freezer for a fermentation chamber.  How do you all make sure of the volume going into your keg from a conical?

Equipment and Software / What is this?
« on: October 03, 2013, 08:29:24 AM »
I noticed this brown haze when I was cleaning up from my last brew.  Do you think I just need to scrub harder or with more aggressive cleaners or is this a case of needing to passivate?  My brewpots are legit keggles ( I don't want to start that conversation).

The Pub / Smoke some hops anyone?
« on: September 27, 2013, 11:51:43 AM »
I like cigars.  I was at my local smoke shop recently and saw a cigar called 'Hopz, a craft beer cigar.'  I had to buy one though my expectation of the flavor was somewhere south of wretched.

It actually wasn't bad.  Yes it was a bit bitter, but hard to taste any hop flavor.  I won't buy another, and I don't recommend that you do, but I thought it was an interesting marketing strategy and use of hops.

Beer Recipes / Pine in the Neck Clone
« on: September 25, 2013, 08:46:28 PM »
I tried a Blue Moon 'Pine in the Neck'  IPA last night and want to clone it.  Their website didn't have a recipe on it, but they did list ingredients, so I put together the recipe below.  Please help me tweak amounts that make sense.  Thanks!

Pine in the Neck Clone
American IPA
Type: All Grain Date: 9/25/2013
Batch Size (fermenter): 5.50 gal Brewer: Steve Harrison
Boil Time: 60 min Equipment: A My 5 gallon
End of Boil Volume 6.50 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 85.2 %


9 lbs Pale Malt (2 Row) US (2.0 SRM)            69.2 %
1 lbs Cara-Pils/Dextrine (2.0 SRM)                7.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  7.7 %
1 lbs Munich Malt - 10L (10.0 SRM)               7.7 %
1 lbs White Wheat Malt (2.4 SRM)                 7.7 %

1.50 oz Simcoe [13.00 %] - Boil 60.0 min Hop       75.6 IBUs
0.20 oz Juniper berries (Boil 60.0 mins) Spice 

1.50 oz Simcoe [13.00 %] - Boil 1.0 min Hop 10 12.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 1.0 min Hop 11 3.6 IBUs
1.00 oz Citra [14.10 %] - Boil 1.0 min Hop 12 9.1 IBUs

1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days
1.00 oz Citra [14.10 %] - Dry Hop 5.0 Days 
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days
Beer Profile
Est Original Gravity: 1.064
Estimated Alcohol by Vol: 6.4 %
Bitterness: 62.3 IBUs 
Est Color: 9.5 SRM 
Mash Name: A Single Infusion, Medium Body, Batch Sparge

Ingredients / Does Pine = Dank?
« on: September 25, 2013, 07:09:37 PM »
I have been taking my IPAs in the direction of fruity hops (Citra, Mosaic, Amarillo), but I recently tried a new IPA the Blue Moon 'Pine in the Neck" IPA.  I really enjoyed it and would like to clone it.

I keep hearing about 'Dank' hops.  Is that the same thing as 'Piney' hops?  I get the whole resiny thing but still not sure how to sort it out.

Also, if anyone wants to offer a good Pine/Dank IPA recipe I'd be pleased to see it!

Ingredients / A Couple of interesting Hop sites
« on: September 23, 2013, 02:34:18 PM »
These are new to me anyway.    Obviously not a new site for most, but the Aroma wheel may be

Equipment and Software / Oxygen flow meter?
« on: September 15, 2013, 05:32:40 AM »
I finally found a medical oxygen tank on Craigslist at the right price.  It has a regulator, but I heard a podcast some time back stating that one also wants a flow meter on it so that one can be more consistent in dosing the wort.

What do you think?

Commercial Beer Reviews / Old Schoolhouse Brewery, Winthrop WA
« on: August 25, 2013, 05:18:30 PM »
I just spent a couple of days in Winthrop at a motorcycle rally, and since the Old Schoolhouse Brewery was the only brewery in town it guaranteed a visit.  I tried their Hooligan Stout, Uncle Big's Brown, and Ruud Awakening IPA.  All were very good.  I took a growler of the IPA back to camp.

The food was also good, but incredible SLOW.  The live music was wretched - thankfully that changes regularly.

Winthrop is a great destination spot, and with the excellent beer, I'd say make plans to go.

I keep hearing about passivating stainless brew pots.  Is this done occasionally, a regular thing, or only when a problem occurs?

And then how does one do this?

Ingredients / Distilled v. RO water
« on: August 03, 2013, 02:17:13 PM »
In my year of home brewing, about every other batch is an IPA.  I've made small adjustments in the recipe along the way trying to zero it in to what I am really looking for.

My latest experiment/adjustment is to use 100% Distilled water instead of 100% RO water. 

With the RO, my IPAs come out like a very fruity Pale Ale, with no discernible bitterness.  This is the case even though I'm right at 300 ppm Sulfate using Brun' Water's Pale Ale profile, and always over 100 IBUs according to BeerSmith.  This latest iteration has a calculated 136 IBUs.

The change in taste between the Distilled and RO water is that now with the distilled, the bitterness is spot-on where I want it, but the hop flavor that I want (and was spot-on with the RO) has receded.  This, in spite of 4 oz. dry hopping, and 7.75 oz. of late addition/ flame-out additions.

I am assuming (and this is why I did the experiment) that I have some amount of salt getting past my Culligan RO system, softening the bitterness of previous batches.  But what accounts for the receding hop flavor?

I am going to send a sample of my RO water in to Ward Labs to be sure of the salt thing.

For perspective, the current Distilled water batch is VERY close to what I am looking for, but would like to bump the hop flavor a bit.  I can't help but think that nearly 12 ounces of flavor hops are sufficient though.  What am I missing in this?

Equipment and Software / Brun' Water Profile?
« on: July 26, 2013, 07:56:50 PM »
What Brun' Water 'Desired Water Profile' would be best for a Saison?

Ingredients / Grain for color in a Saison?
« on: July 24, 2013, 10:37:39 AM »
I'm going to take another run at a Saison.  The recipe is a little light on color, so I'd like to add some and preferably an orange hue.  The only orange-color producing malts I came across are Victory (not enough color) and Special Roast (not the flavor profile I'm looking for).  So I am currently going with Caramunich (no orange, but fits style-wise and adds color).

So right now it is sitting like this for 5 gallon batch (1.050 OG; 20 IBU; 5.7 SRM; 5% ABV):

6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 61.1 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 20.4 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 5.1 %
5.3 oz Oats, Flaked (1.0 SRM) Grain 4 3.4 %
5.3 oz Wheat, Flaked (1.6 SRM) Grain 5 3.4 %
3.2 oz Caramunich Malt (56.0 SRM) Grain 6 2.0 %

What do you think?  Suggestions?

Equipment and Software / Brun' Water profile question
« on: July 13, 2013, 11:40:52 AM »
I went to brew the latest version of my house IPA yesterday and took another look at the Brun' Water because I wanted to see the difference (if any) between brewing with distilled and RO water.  I have always used RO water, but wondered how much salt was getting past the RO system from my water softener, and softening the taste of my IPA.

ANYWAY, I was looking at Brun' Water and noticed that on the Water Adjustment page for the Desired Water Profile, I had selected Pale Ale.  I wondered to myself if this was the appropriate profile so I switched it to Amber Bitter (my IPA is 8.1 SRM).  Immediately the cells for Gypsum and Epsom salts turned red.  My target was just under 300 ppm for Sulfate, and it was sitting at 298.6.

So my questions are:

For an American IPA with 136.7 calculated IBU's, what is the correct Desired Water Profile?

Given the fairly large change in profile, what beer style does Amber Bitter represent if not an IPA?

Beer Travel / Portland
« on: July 09, 2013, 09:47:33 AM »
I feel like I should know this given how close I live and all, but...

I am going to visit my daughter in Portland (OR) this coming Sunday, and am wondering what brewery you think that I should not miss.  Thanks!

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