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Topics - yso191

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Yeast and Fermentation / Fermentation profile for Belgian Dark Strong?
« on: March 27, 2017, 11:51:18 PM »
I am planning a Belgian dark Strong inspired by Westvleteren 12.  I'll be using WLP530.  I'm thinking I'll pitch at 66*.  My question is about the temperature ramp.  Should I:

 -Keep the temperature of the fermentation chamber at a constant and let the yeast free-rise


 - Put the temperature probe in the thermowell and control the fermenting beer's temperature

If the latter, I'm thinking leaving it at 66* for 2-3 days then ramp 2 degrees per day until sitting at 80*, then leave it there until FG.


General Homebrew Discussion / Idea for experimentation
« on: March 14, 2017, 05:23:56 PM »
What prompted the thought was looking at an ad for this fermentation vessel which is clear:

I'm curious about how much light it actually takes to skunk a beer.

So let's take an IPA which has lots of Alpha Acids available to twist into mercaptans by light.  How much exposure to light does it actually take to get above the taste threshold for skunkiness/lightstruck?

There is more than one organization on this site dedicated to experimentation which is why I posted the question rather than messaging someone.

Ingredients / New IPA hops
« on: March 09, 2017, 02:17:47 AM »
My friend and former boss at BSG just called me saying they had some over-runs and wanted to know if I wanted some hops...  Umm... let me think about that for a nano-second.

So I picked up several that I have not brewed with before and am wondering how they would work together in an IPA: Pacific Jade, Waimea, & Rakau.  Any thoughts on how these would work together in making a Down Under IPA?

Ingredients / How many ounces of hops in your American IPA?
« on: March 06, 2017, 05:12:11 PM »
Typically, how many total ounces of hops do you use on average when brewing a 5 gallon batch of American IPA?  So for bittering, late additions, and dry-hopping.

General Homebrew Discussion / I was right!
« on: February 03, 2017, 02:05:27 AM »
Just have to crow a bit.  I recently stated on this forum somewhere that my favorite Imperial IPA is Bale Breaker's Mt. St. Humulus.  This is not just because they are from Yakima.  I have tried many imperial IPAs including most of the highly coveted examples.  This one is my favorite.  They are going to release this year's edition tomorrow at the annual Hop Mob in Seattle, and at the brewery. The Washington Beer Blog just announced that Mt. St. Humulus won first place among the ~50 breweries at this year's Hop Mob!

Top Four: 1) Bale Breaker Brewing Company, 2) Georgetown Brewing, 3) Reuben's Brews, and 4) Schooner Exact Brewing Co.

I wish I could send some to you all, but it is only sold by the keg.  I'll be at the brewery tomorrow drinking my share... and maybe a bit of yours too.

The Pub / Recommend a mail-order beer store please
« on: February 03, 2017, 12:55:56 AM »
I would like to get access to beers that are not available in my area.  Since it is lawful to mail beer, I'm investigating some online mail-order stores.  Any recommendations?

General Homebrew Discussion / Volume of CO2 produced during fermentation?
« on: January 12, 2017, 05:37:57 PM »
As a casual observer of the ongoing LODO discussions, I have come across the spunding topic.  I have always done a form of spunding, but I find myself wondering about a further level.

Specifically I'm thinking about connecting a sanitized keg to the fermenter in order to purge the keg of air, replacing it with the CO2 produced during fermentation.  Then of course, when fermentation is done, just switch the connector to the 'gas in' post and the drain the fermenter via the 'beverage out' post, and the beer never comes in contact with oxygen... I hope.  That all depends on whether enough CO2 is produced during fermentation to purge the keg.

Does someone know?

All Grain Brewing / Low Oxygen Conclusions?
« on: December 22, 2016, 01:39:25 AM »
My intent is to ask a simple question to elicit a simple answer.

The question is: What can be conclusively said about the benefits of Low Oxygen brewing?

I have not been following the conversations here because frankly it seems like a lot of hassle for what may be debatable results... but that is just my first impression.

There are other threads for the how-to.  I'm just curious about the payoff: the why-to.  Someone enlighten me.

Ingredients / Zesting method?
« on: November 30, 2016, 06:31:12 PM »
How do you zest?  I've used a zester previously, but what a pain!  I've heard people use a peeler, but am unsure how hard it is to avoid the pith.  I'd love a more efficient method.

The Pub / New hop field next door
« on: November 22, 2016, 11:49:41 PM »
Two blocks from my house:

Sorry, I apparently don't know how to post a video.  I asked a worker who was setting up the trellises and he said "Over a hundred acres".

Beer Recipes / Why Acidulated Malt?
« on: November 14, 2016, 06:53:12 PM »
As I have posted elsewhere on this forum, I am planning to brew a Gose.  I've been wrestling with the mash and fermentation dynamics, and now find myself wondering why I should use acidulated malt at all.  What would be the difference if I just dosed the beer after fermentation with lactic acid?

Equipment and Software / Bru'n Water profile for a Gose?
« on: November 14, 2016, 03:59:33 PM »
I will be brewing my first sour next (a Gose).  I am unsure what water profile to use in Bru'n Water.  Any suggestions?

BTW, I am planning to mash for 60 minutes PRIOR to adding the acid malt, then mashing the whole thing for an additional 45 minutes.

Equipment and Software / Best way to clean for a dirty Jockey Box?
« on: November 12, 2016, 11:00:38 PM »
I lent my jockey box out to some friends 6 months ago, I just got it back today.  It had not been flushed to get the beer out of the 50' stainless coils.  >:(

I ran some hot BLC through each tap and am letting it sit for an hour.  Any tips on how to make sure this thing is clean when I'm done?

Ingredients / Bitter or sweet orange peel in a Gose?
« on: November 11, 2016, 11:02:42 PM »
I am very unfamiliar with this style.  I think I have only had it once.  But my wife loves it so I am planning to brew a traditional Gose but with orange peel.  I'm thinking along the lines of a sour Shock Top (which she also loves).

My question is which style of orange peel would go best, Bitter or sweet?  I'm thinking sweet, but...

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