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Topics - yso191

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Other Fermentables / Fermaid O
« on: April 03, 2016, 08:46:29 PM »
A quick question:  Is there a good way to get the Fermaid into solution?  It seems to just clump up and float.

Other Fermentables / Mead Primary
« on: March 31, 2016, 12:50:52 PM »
Is 2 weeks for primary fermentation reasonable?  I'm trying to set my brewing calendar and I want to know how long my fermentation chamber will be tied up.  I was just asked to do a beer for an event in mid June which is cramming things up a bit.

I'm following the instructions on

1.Clean and sanitize all equipment
2.Rehydrate yeast at 104F (more info here)
3.Dilute honey into 2-3 gallons of water
4.Fill to 5-gallon volume
5.Gradually temper yeast with must until within 10F of must
6.Pitch yeast and ferment in low 60F (62F best)
7.Add nutrient additions (more info here)
8.Degas twice a day for one week to release CO2
9.​Once fermentation has ceased, rack to secondary
10.Age until clear or add clarifying agent

Beer Recipes / Chocolate Coffee Imperial Stout
« on: March 31, 2016, 09:56:15 AM »
I have brewed stouts before, but never one with cocoa nibs, and I have never tried to coax the coffee notes to the fore... so I am asking you all about the following recipe.  It is for a five gallon batch that I want to be ready for the holidays.  I am also curious about what (if any) late addition hop would go well in this beer since I am not sold on the EKG listed below.  Thanks!

15 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) 66.0 %
2 lbs Chocolate Malt (350.0 SRM)  8.5 %
2 lbs Roasted Barley (450.0 SRM)  8.5 %
1 lbs Barley, Flaked (1.7 SRM)  4.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  4.3 %
1 lbs Oats, Flaked (1.0 SRM)  4.3 %
1 lbs Wheat Malt, Ger (2.0 SRM)  4.3 %
2.00 oz Magnum [13.20 %] - Boil 60.0 min  61.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) 
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
5.00 oz Goldings, East Kent [5.70 %] - Boil 0.0 min  0.0 IBUs
1.0 pkg Denny's favorite (Wyeast Labs #1450) 
5.00 oz Cacao Nibs (Secondary 1.0 weeks) 

The Pub / St. Augustine, FL
« on: March 21, 2016, 10:41:05 AM »
Drinking a beer from America's oldest brewery (Yuengling) in America's oldest city.  The beer is good, the town is great.

Ingredients / Red X IIPA
« on: March 14, 2016, 07:35:45 PM »
I am finally going to brew with Red X.  I have wanted to for over a year.  Tomorrow I'm brewing a red Imperial IPA.  Those that have used this malt, please chime in on what you think of my malt bill... while I still have time to change it.

13 lbs Red X Malt (12.0 SRM)  59.1 %
6 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM)  27.3 %
2 lbs Munich Malt - 10L (10.0 SRM)  9.1 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM)

General Homebrew Discussion / Mark, S. Cerevisiae
« on: March 09, 2016, 05:30:53 PM »
Mark if you happen to read this, please email me using my handle here at charter dot net.  Thanks!

Other Fermentables / Mead in a Conical
« on: March 07, 2016, 10:21:01 AM »
OK, time for another dumb question.  Is there any drawback to doing the primary fermentation of melomel in a stainless conical?  In my research I only see fermentations in carboys. 

Beer Travel / Florida
« on: March 02, 2016, 11:38:57 AM »
I am making a trip this month to Florida for a wedding.  I'm flying in to Orlando and staying in Titusville.  I may also make a day trip up to Jacksonville to pick up a friend.  So are there any great breweries I should stop at in those areas?

Ingredients / Clarity Ferm
« on: February 26, 2016, 09:32:11 PM »
Has anyone used Clarity Ferm from White Labs?  I just ordered a couple of vials because I want to try reducing the gluten in my beers.  Just wondering if there are other effects I won't like

Ingredients / Magnesium!
« on: February 26, 2016, 02:17:35 PM »
Well I think I finally cracked the code on IPA's.  I have had success in every aspect of IPA brewing with the exception of perceived bitterness.  I've tried 100+ (calculated) IBU's, different bittering hops, hop shots, higher pH, different yeasts, Chloride to sulfate ratio (64/300)... and always my IPA's come out tasting like a darn fine Pale Ale.

Then on this last iteration I bumped the magnesium to 23.5 ppm.  Voila!  I have bitterness!

General Homebrew Discussion / Every send your beer to a lab?
« on: February 22, 2016, 11:57:07 AM »
Just curious.  If you have sent beer to a lab, or think you might, for what test(s)?

Commercial Beer Reviews / Mount Saint Humulus IIPA
« on: February 15, 2016, 11:54:48 AM »
I got my first sample of Bale Breaker's Mount Saint Humulus yesterday.  This is a world class Imperial IPA and a perfect example of the West Coast style.  IMO, better than Pliny.  The aroma is resinous.  The texture and flavors are resinous.  It is a beer to sip and savor.  This is the only beer I have given 5 stars to on Untappd.  If you happen across it on tap somewhere (and you like the style) DON'T pass it up.  Here is what they say about it:

Triple IPA - 9.6% ABV | 100++ IBU

Brewed as a part of the WA Hop Mob, the first Triple IPA brewed by Bale Breaker hits like a volcanic eruption of the finest Yakima Valley hops.  Experience an explosion of hop aroma in each sip, thanks to a heavy dry-hop addition of Mosaic™, Equinox™, and Citra®.  Be careful, folks… Mount Saint Humulus just might blow your top right off.

Commercial Beer Reviews / Deschutes Abyss 3 way
« on: January 30, 2016, 10:06:48 PM »
I secured some regular 2015 Abyss and one bottle each of the Abyss aged in Cognac barrels and Rye Whiskey barrels.  I had two other guys over last night and we split them.  The barrel aged ones were sublime.  Seductive. Smooth.  Until the slight warming occurred in my throat, no indication of the alcohol content.

The regular Abyss was angular and had significantly more flavor punch than the barrel aged ones - which is to be expected.

They were all exceptionally good.  The Cognac was bigger on cherry flavor than the others.  One person said it was almost to the point of cough syrup.  I didn't think so and neither did the third guy. 

The Rye Whiskey seemed to me to have less Whiskey character than I'd like, but the other two guys didn't agree.

The regular Abyss was bigger in molasses than the other two.

All were big on chocolate, vanilla and licorice.  All were great.  The regular could ages for years.  Highly recommend them all.  Yes I had more than a typical buzz by the time they were done.

All Grain Brewing / All Grain Starter Wort fail
« on: January 30, 2016, 09:25:37 PM »
Well, not exactly a fail, but...

I got a pressure canner for making starter wort.  I can't see spending $10 on DME when I can spend $2 on malt, so I made a quick recipe in Beersmith.  I put the info into Brun' Water to get the pH right and also added a pinch of yeast nutrient.  I did a BIAB method in the pressure cooker since it had plenty of room.  I was a little high with the water temp but not bad: it was 156* when the temperature settled down with the bag of malt in it.  It got down to 143* after an hour.

Beersmith predicted 1.039 for the recipe.  I got 1.025!

So I added some DME, I boiled it for a while and it ended up at 1.040.  I am writing to ask what your recipes are and maybe if I did something dumb.  Here's what I did:

3 Lbs of pale malt in 3.25 gallons of RO water
I targeted 5.45 pH by adding .6 grams of Gypsum, .3 grams of Calcium Chloride and 1.6 mL of Lactic acid.

I think those are the essential points, thoughts?

General Homebrew Discussion / Fuggles anyone?
« on: January 26, 2016, 12:57:14 PM »

These 'pillow' bales arrived today at BSG for pelletizing.  Just thought it was interesting

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