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Topics - yso191

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Ingredients / Summit & Mandarina Bavaria
« on: July 22, 2015, 08:00:47 PM »
I finally got around to brewing a Pale Ale that I wanted to do for some time.  There were in essence two new factors that I wanted to experiment with.

First I wanted to try Summit hops for two reasons.  First they were said to give an onion or garlic flavor when used for bittering.  Someone on this forum stated that he never got that when using them as a 20 minute addition, and second, that they contributed to a tangerine or mandarin orange flavor when used this way.

The second new factor is that I had not tried Mandarina Bavaria hops before, and they too were said to contribute a dominant mandarin orange / tangerine flavor.

The beer turned out good.  My daughter said it was the best beer I have brewed.

No one picked up any onion or garlic flavors, so that is a win.  However, no one picked up any mandarin orange or tangerine flavors!  A bust there.  Obviously I am looking for it, but there is a medium intensity orange aroma to the beer.  I can also taste orange a bit, but again that could be because I know it is there.  Again, no one who tries it blind identifies anything orangey.

Here is the recipe I used:

Tangerine Dream Bar (Hah!)
American Pale Ale (10 A)
OG: 1.049 / FG 1.004
Batch Size: 6.50 gal

9 lbs Pale Malt (2 Row) US (2.0 SRM)  78.3 %
1 lbs 8.0 oz Munich Malt (10.0 SRM)   13.0 %
1 lbs White Wheat Malt (2.4 SRM)       8.7 %

1.00 oz Summit [17.00 %] - Boil 20.0 min  32.0 IBUs

3.00 oz Mandarina Bavaria [8.10 %] - 30 minute hop stand @ 170*
1.0 pkg Safale American (DCL/Fermentis #US-05)
5.00 oz Mandarina Bavaria [8.50 %] - Dry Hop 5.0 Days

General Homebrew Discussion / An extremely important reminder
« on: July 14, 2015, 04:33:07 PM »
I just heard about this.  I post it here as a warning/reminder to be careful.

Other Fermentables / Thinking about trying Mead
« on: July 11, 2015, 05:29:09 AM »
I've got a Speidel fermenter that just sits unused.  I wanted to keep it for projects like this one...

I have a couple of questions after looking briefly at some recipe & instruction sites.

1.  How important is temperature?  As important as beer fermentation?  I'd like to just set the fermenter in a corner of my house which stays 70* all the time.

2. I read that most people use distilled or RO water (I would use RO), and I saw one recipe which called for 50 ppm sulfite.  Is this standard?  What governs the use of water salts like with beer?

Any other tips?  I'm thinking I'll start with a semi-sweet traditional mead (no fruit added).

Equipment and Software / 1/6 Bbl kegs for homebrewing
« on: July 03, 2015, 04:45:37 PM »
A friend of mine here in Yakima swears by commercial 1/6 barrel Sankey kegs.  He says they are easy to clean and don't have the sealing problems that corny kegs do.  And they are roughly the same cost.  So I'm curious.  I'd love to simplify the kegging process as well as get rid of the 'is it going to stay sealed' issues.

Does anyone agree with my friend?  If so, what is the best way to get the kegs clean, purged with CO2 and refilled?

Ingredients / Sugar vis. Bru'n water
« on: June 26, 2015, 09:38:49 PM »
I've not used sugar in a recipe for a long time.  Does it need to be entered in Bru'n water?

General Homebrew Discussion / Get fitted for a bra fellas
« on: June 25, 2015, 04:13:35 AM »

Equipment and Software / Jockey box company @ NHC?
« on: June 22, 2015, 02:30:47 AM »
I remember seeing a slick 6 or 8 faucet jockey box at NHC, but I cannot recall the company.  Can someone help with my recall problem?

The Pub / Will this get me kicked off the forum?
« on: May 16, 2015, 02:40:18 AM »
I was in Seattle last night.  I went to a friends neighborhood bar in Ballard called Olaf's.  Olaf's was built in the 70's and exemplified the tackiest of the era.  It has since changed hands and is just a nice bar with decent food and a decent beer selection.  The primary hold-over of the original owners vision of marketing excellence is the doorway into the 'other room.'

General Homebrew Discussion / NOT the way to start a brew day
« on: May 08, 2015, 05:26:34 AM »

Carrying a paper bag full of 10.5 Lbs. of Pilsner malt to the mill.  I didn't make it half way before it ripped.  No I didn't make a Garage Floor beer.  I bought more.

Pimp My System / Motorized Mill & Cabinet
« on: April 17, 2015, 04:23:45 PM »
I am finally finished with my latest project: motorizing my grain mill. 

I got the cabinet from the local ReStore (Habitat for Humanity's 2nd hand store) for ~$10, put wheels on it, had a friend build the top so that the shaft from the motor would match that of the mill, and then wired a light switch to turn it on and off.  Voila!  Works great... well I haven't put any grain through it yet, but it passes the smoke test!  BTW Thanks to AmandaK for the sourcing the motor.

The Pub / BJCP Category?
« on: March 26, 2015, 08:43:37 PM »
In which BJCP Category would Gouden Caroulus Cuvee Van De Keizer Blue be?

Homebrew Competitions / Aaaargh! version 2
« on: March 03, 2015, 03:45:38 PM »
Well Jim, I'm going to echo your Aaaargh! but for different reasons

This is the first time I have entered a competition.  I got the email saying I got all 3 spots I asked for.  Nice!  Down at the bottom of the email there is the friendly line: "See National Homebrew Competition information on the AHA website for additional competition details."

If I noticed it at all, I thought I had months before I needed to do anything.  Until I saw your post about your shipment getting ruined.  "What the heck is Jim doing shipping his beer in!?  This is the first of March!"  I thought...

So crap.  I have only one (an American Barleywine) of the 3 beers brewed, but it is not bottled nor carbed yet.  Guess I'm out.

Ingredients / Malt Lot Analysis (or COA) look-up function
« on: February 17, 2015, 06:43:02 PM »
Some of you will find value in this...

General Homebrew Discussion / CO2 when dumping yeast
« on: February 16, 2015, 11:14:13 PM »
How many of you with conicals hook CO2 to the top of the vessel when dumping yeast in order to avoid introducing oxygen?

Yeast and Fermentation / Yeast starter from table sugar?
« on: February 02, 2015, 11:16:13 PM »
I just finished testing my hydrometers and refractometer with sugar solutions of specific gravities, which got me to wondering, "If a yeast starter is for making yeast rather than making beer, is there anything wrong with making starter wort with table sugar rather than wort?

I'm sure it would require yeast nutrient.  It would be a lot easier and cheaper.  What am I missing?

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