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Topics - yso191

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Ingredients / Flavor threshold for Caramel Malt?
« on: June 13, 2017, 02:39:52 AM »
I am planning a Salted Caramel Gose.  I know, it may be vile.  I am going to try it anyway on the chance it might be genius.

I am trying to determine what amount of Caramel 60 to use.  I don't want it to dominate, but be at the same level as the salt, which is just above the perception level.  So in a five gallon batch, what is the threshold for picking up caramel 60 in a light beer like a Gose?

BTW I chose 60 because of its pronounced caramel flavor...and I think the Gose should have a caramel color as well.

Here is my tentative recipe:

5 lbs 8.0 oz White Wheat Malt (2.4 SRM)  57.8 %
3 lbs 8.0 oz Pilsner Malt (Rahr) (1.7 SRM)  36.8 %
4.2 oz Acidulated (BestMälz) (1.5 SRM)  2.8 %
4.0 oz Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM) 2.6 %
0.50 oz Santiam [6.00 %] - Boil 60.0 min  8.9 IBUs
21.27 g Salt (Boil 5.0 mins) 
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 10 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 8.9 IBUs
Est Color: 4.4 SRM

Classifieds / What is Wheaton's Law?
« on: June 10, 2017, 03:50:09 PM »
The thread below was locked for violating Wheaton's Law...  What is that?

Beer Recipes / Salted Caramel Gose?
« on: June 09, 2017, 04:34:15 PM »
I'm still dreaming up the Gose recipe I want to brew for my wife.  I'm sitting here thinking 'what goes with salt?' And obviously caramel does.  Those of you with Gose brewing experience, would this work?  What lovibond level of caramel malt would be best?  Are there other considerations?

Kegging and Bottling / re-cork?
« on: June 06, 2017, 12:50:08 AM »
I am trying to decide whether to recork a couple of bottles or not.  I bottled on Saturday.  All the 750's went perfectly.  I bottled 5 - 375's to both sample the beer's progress and maybe enter a competition.  I did not adjust the cork depth for the 375's so 3 of them have high corks - too high to put cages on.  Would you re-cork or not?

If it matters, bottle conditioning is in progress.

Ingredients / Bru'n Water profile for 3B. Czech Premium Pale Lager
« on: June 02, 2017, 02:13:55 PM »
Just a quick question: What ru'n Water profile should I use for a 3B. Czech Premium Pale Lager?

I know it requires very soft water.  I'll be starting with RO as always.

Kegging and Bottling / Bottle conditioning Question
« on: May 26, 2017, 05:36:22 AM »
I'm going to put Candi syrup and yeast into a keg, purge it, then rack a BDS into it.  Then from the keg I will fill Belgian bottles and cork them.

My question is about the amount of yeast to use.  I used Mangrove Jack's M31 for the beer.  Can I just dump another packet of M31 into the keg with the Candi syrup or do I have to measure it for some reason?

The Pub / I'm kind of afraid to open it...
« on: May 15, 2017, 05:04:17 AM »

I just have to post about this beer.  Minutes ago I gave it 5 stars on Untappd.  I have only done that with one other beer.  I am not an expert on Saisons, but this is a bullseye as far as I am concerned.  This beer is 2+ years old and yet I think it is right in its prime.  It is dry and bright, with effervescence from bottle conditioning. The slightly sweet, bready maltiness is perfectly balanced with the juicy Mosaic hop flavor that, as odd as it sounds, gives it a chewiness.     A seriously great beer.

Kegging and Bottling / Bottle conditioning
« on: May 11, 2017, 08:18:34 PM »
I plan to bottle from a keg with my Blichman Beer Gun.  I've done this once before and I'm not sure that all of the sugar got into mixture in the keg. Is there a good way of a ensuring a good mix so that all of the bottles carb up appropriately?

Last time, I dumped the corn sugar and yeast into a sanitized keg, sealed it, purged it w/ CO2, transferred the beer from the fermenter to the keg, then bottled out of the keg.  Is there a better way?

Equipment and Software / Input on corking a Belgian
« on: May 09, 2017, 10:49:07 PM »
Y'all are probably getting tired of me blabbing about the Belgian Dark Strong I just brewed, but here I go anyway, careening off yet another topic.

I am soliciting input on the purchase of a corking press, and what corks to use, and do I need the wire thingys over the corks...  You know, give me all ya got.

I am planning 3.2 vv. CO2 in belgian bottles of undetermined size.

All Grain Brewing / First Partigyle
« on: May 09, 2017, 12:29:29 AM »
I just brewed a Belgian Dark strong.  Since the beer gets its color from the Candi Syrup, I decided I'd do a no-sparge for the beer, then sparge 2 gallons so I can can a batch of starter wort.  It turned out perfectly!  I got 8 quarts of 1.042 wort on that sparge.  I'm a happy camper.

All Grain Brewing / When to add Candi syrup?
« on: May 08, 2017, 09:06:19 PM »
Making my first Belgian Dark Strong.  When is the Candi Syrup typically added to the boil?

Yeast and Fermentation / Moving to dry yeast exclusively
« on: May 07, 2017, 07:01:04 PM »
I was planning to brew a Belgian Dark Strong tomorrow.  I found 2 expired (but just January) packs of yeast at one LHBS, and ordered two more from MoreBeer out of CA.  I paid extra for the 'cool pack'  because even though it is Spring, stuff happens.  The packs from CA arrived at ambient temperature.  No residual coolness at all.

So four packets... into a 1.038 starter wort.  Nothing.  Zip. Zero. Nada.

I've had it.  We have two LHBS's in Yakima.  Last Fall I had the same experience with yeast from the other LHBS, so I went back to the store with a thermometer and stuck it in their yeast 'fridge.'  27*!

Yeast costs way too much to be rolling the dice with dead packets.  Dry yeast it is.

Equipment and Software / Bru'n Water profile for Belgian Dark Strong?
« on: April 29, 2017, 07:05:09 PM »
My next brew is going to attempt to be a clone of Westvleteren 12.  What Bru'n Water profile should I use?

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