Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - yso191

Pages: 1 [2] 3 4 ... 17
Ingredients / How big of a bag...
« on: November 03, 2016, 08:35:41 PM »
I am going to try dry-hopping in the keg for the first time.  I want to hang a nylon(?) bag from the corny keg lid.  What size bag should I use for 5 ounces of pellets?  Any other tips?

How much beer will this displace?  I'm thinking probably a gallon.  Turns a 5 gallon keg into a 4 gallon keg.  Am I right?

Equipment and Software / Innovative brewing equipment website
« on: November 03, 2016, 11:27:14 AM »
I have dealt with this company for years.  He started as a homebrewer making & shipping stuff out of his garage.  The reason I am posting is that I think he has innovative / creative equipment that I have not seen anywhere else.

I have no connection with him other than as a customer.

The Pub / Finally
« on: October 23, 2016, 05:16:28 PM »
I finally took the BJCP tasting exam.  Good thing because my online portion expires in about 2 weeks!  I think I did OK, but now the long wait begins.

Ingredients / Honey Malt in Brun' WAter
« on: October 10, 2016, 06:35:59 PM »
I'm thinking Honey Malt should be categorized as a crystal malt in Brun' water.  Is this correct?

Beer Recipes / St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 04:53:17 PM »
I just tapped this beer.  I brewed it back in April, and it has been sitting in my wine cellar at 57* since.  It tastes exactly like I had hoped.  I am so pleased I thought I would share the recipe here.  This is also an experiment in that I used Starbucks VIA Columbia (microground coffee).  That way I didn't have to cold brew, press, bag beans or anything - just dump it in the keg and purge with CO2, and rack the beer on top of it.  Anyway, here is the recipe:

18 lbs Pale Malt, Maris Otter  73.5 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)  6.1 %
1 lbs Barley, Flaked (1.7 SRM)  4.1 %
1 lbs Black Barley (Stout) (500.0 SRM)  4.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  4.1 %
1 lbs Oats, Flaked (1.0 SRM)  4.1 %
1 lbs Wheat Malt, Ger (2.0 SRM)  4.1 %
2.25 oz Columbus (Tomahawk/Zeus) CTZ [13.20 %] - Boil 60.0 min 66.6 IBUs
4.00 oz Ghirardelli Chocolate Baking Bar, 100% Cacao Unsweetened Chocolate, 4-Ounce Bar (Boil 5.0 mins)
5.00 oz Willamette [5.50 %] - Boil 0.0 min for 20 minutes
2.0 pkg Denny's favorite (Wyeast Labs #1450)
4.00 Items Starbucks VIA (Secondary 0.0 mins)

Beer Travel / Vancouver, WA
« on: August 02, 2016, 09:42:45 AM »
I'm going to be in Vancouver, WA this Friday on a motorcycle trip.  I'm familiar with Portland offerings, but not Vancouver.  We're looking for a spot with good food AND good beer.  Any suggestions?

Ingredients / Eureka, Columbus & Simcoe?
« on: July 31, 2016, 05:47:15 PM »
I am planning a fresh hop IPA to enter in the Fresh Hop Ale Fest here in Yakima.  Has anyone tried this combo of hops?  It seems like they'd play well together but sometimes I am surprised.

The Pub / I'm back...
« on: July 27, 2016, 03:47:32 PM »
How's that for anticlimactic?  I say I'm going to be offline for a year while earning a Master's degree in Special Ed, and I'm back in 6 weeks.

That 6 weeks was intense.  They crammed an entire full-time semester into that time frame.  But as time went on I came to realize that I am not cut out for work in an elementary school. Count me out.  Too much peripheral crap.

So back to looking for work, and brewing beer!

The Pub / Week 1 done
« on: June 19, 2016, 07:49:40 AM »
Having left a career of 25 years I have found myself unable to get a decent job for a few months.  So I am back in school working on an MIT (Master's in Teaching) degree.  The good news is that I will start earning a salary in September when I start teaching.  The bad news is that I will be still going to school full time while learning a new job.  So my brewing activities are going to be but a memory. 

I'll be teaching Special Ed in what is called an SST classroom.  SST stands for Social Skills Training.  It is a class for kids with behavioral problems, most particularly violence/anger issues.

Anyway I have one week of this semester done.  The semester by the way is crammed into six weeks.  You should see my list of assignments due! :o   So I will be scarce on this forum until next June when I graduate and the school year ends.  See you all then!

The Pub / Save a Life!
« on: June 05, 2016, 08:13:23 AM »
It is the beginning of Summer.  Lots of people will be swimming and thousands will die from drowning.  Often people right next to someone drowning do not realize it.  Please watch this video so that you can recognize what drowning looks like and save someone's life.

Yeast and Fermentation / Wyeast 3711 French Saison
« on: June 02, 2016, 10:15:43 AM »
My next brew will be a Saison.  It will be light, at 5%.  I am trying to highlight the yeast.  According to Wyeast, this yeast's temperature range is 65-77F.  Those of you that are familiar with it, what temperature to you recommend?

Beer Recipes / Barrel Fermented Farmhouse Saison?
« on: May 20, 2016, 02:31:07 PM »
I'm in an experimenting mood.  I recently read that most (all?) real Saisons back in the day in Belgium were fermented in barrels.  I have a barrel!  It is a Rye Whiskey barrel that was used once for a Stout and then put to sleep.

So I'm thinking about formulating a recipe that would be low alcohol like the originals.  I'm thinking around 4.5-5%.  But I would like a lot of flavor.  And maybe add a fruit puree (I think they did that back then).

I understand that Pilsner malt is the standard, but I have a new 55# bag of Golden Promise (Fawcett).  Would that be a poor choice?

Also I'm thinking of using Wyeast 3711, and just letting it ferment in the barrel on the floor of my garage.  These days the temperature will stay in the 70's (f) and reach into the 80's.  Should I wait for warmer temps?  Non-temperature controlled fermentation is part of what I want to play with.


General Homebrew Discussion / Beer dumb phase
« on: May 16, 2016, 08:56:30 PM »
I've been noticing that my APAs and IPAs go through a dumb phase after they are on tap.  Just to head off questions, my routine is to ferment for a few days then ramp the temp up gradually and let that sit for a couple of days, dry hopping for 2 days then cold crashing, for a couple of days.  After which I keg and force carbonate for a week or so.  So all in all this process typically takes the better part of a month before I think about tapping the keg.

Then when I do taste it, it usually tastes acceptable but 'acceptable' isn't.  For example, I brewed a single hop IPA with Idaho 7 hops Feb. 15.  It was reasonably good, but I was underwhelmed.  As a consequence it has been languishing for some time.  Until this weekend.  Now I find it quite good.  As I said, this seems to be a well established pattern - at least with my beer.  So is it something I am doing or not doing, or is this typical?

It could be that my darker beers go through the same phase, but I intend to drink them later, so I haven't noticed it as much with them.

Pages: 1 [2] 3 4 ... 17