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Topics - yso191

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Ingredients / A Couple of interesting Hop sites
« on: September 23, 2013, 02:34:18 PM »
These are new to me anyway.    Obviously not a new site for most, but the Aroma wheel may be

Equipment and Software / Oxygen flow meter?
« on: September 15, 2013, 05:32:40 AM »
I finally found a medical oxygen tank on Craigslist at the right price.  It has a regulator, but I heard a podcast some time back stating that one also wants a flow meter on it so that one can be more consistent in dosing the wort.

What do you think?

Commercial Beer Reviews / Old Schoolhouse Brewery, Winthrop WA
« on: August 25, 2013, 05:18:30 PM »
I just spent a couple of days in Winthrop at a motorcycle rally, and since the Old Schoolhouse Brewery was the only brewery in town it guaranteed a visit.  I tried their Hooligan Stout, Uncle Big's Brown, and Ruud Awakening IPA.  All were very good.  I took a growler of the IPA back to camp.

The food was also good, but incredible SLOW.  The live music was wretched - thankfully that changes regularly.

Winthrop is a great destination spot, and with the excellent beer, I'd say make plans to go.

I keep hearing about passivating stainless brew pots.  Is this done occasionally, a regular thing, or only when a problem occurs?

And then how does one do this?

Ingredients / Distilled v. RO water
« on: August 03, 2013, 02:17:13 PM »
In my year of home brewing, about every other batch is an IPA.  I've made small adjustments in the recipe along the way trying to zero it in to what I am really looking for.

My latest experiment/adjustment is to use 100% Distilled water instead of 100% RO water. 

With the RO, my IPAs come out like a very fruity Pale Ale, with no discernible bitterness.  This is the case even though I'm right at 300 ppm Sulfate using Brun' Water's Pale Ale profile, and always over 100 IBUs according to BeerSmith.  This latest iteration has a calculated 136 IBUs.

The change in taste between the Distilled and RO water is that now with the distilled, the bitterness is spot-on where I want it, but the hop flavor that I want (and was spot-on with the RO) has receded.  This, in spite of 4 oz. dry hopping, and 7.75 oz. of late addition/ flame-out additions.

I am assuming (and this is why I did the experiment) that I have some amount of salt getting past my Culligan RO system, softening the bitterness of previous batches.  But what accounts for the receding hop flavor?

I am going to send a sample of my RO water in to Ward Labs to be sure of the salt thing.

For perspective, the current Distilled water batch is VERY close to what I am looking for, but would like to bump the hop flavor a bit.  I can't help but think that nearly 12 ounces of flavor hops are sufficient though.  What am I missing in this?

Equipment and Software / Brun' Water Profile?
« on: July 26, 2013, 07:56:50 PM »
What Brun' Water 'Desired Water Profile' would be best for a Saison?

Ingredients / Grain for color in a Saison?
« on: July 24, 2013, 10:37:39 AM »
I'm going to take another run at a Saison.  The recipe is a little light on color, so I'd like to add some and preferably an orange hue.  The only orange-color producing malts I came across are Victory (not enough color) and Special Roast (not the flavor profile I'm looking for).  So I am currently going with Caramunich (no orange, but fits style-wise and adds color).

So right now it is sitting like this for 5 gallon batch (1.050 OG; 20 IBU; 5.7 SRM; 5% ABV):

6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 61.1 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 20.4 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 5.1 %
5.3 oz Oats, Flaked (1.0 SRM) Grain 4 3.4 %
5.3 oz Wheat, Flaked (1.6 SRM) Grain 5 3.4 %
3.2 oz Caramunich Malt (56.0 SRM) Grain 6 2.0 %

What do you think?  Suggestions?

Equipment and Software / Brun' Water profile question
« on: July 13, 2013, 11:40:52 AM »
I went to brew the latest version of my house IPA yesterday and took another look at the Brun' Water because I wanted to see the difference (if any) between brewing with distilled and RO water.  I have always used RO water, but wondered how much salt was getting past the RO system from my water softener, and softening the taste of my IPA.

ANYWAY, I was looking at Brun' Water and noticed that on the Water Adjustment page for the Desired Water Profile, I had selected Pale Ale.  I wondered to myself if this was the appropriate profile so I switched it to Amber Bitter (my IPA is 8.1 SRM).  Immediately the cells for Gypsum and Epsom salts turned red.  My target was just under 300 ppm for Sulfate, and it was sitting at 298.6.

So my questions are:

For an American IPA with 136.7 calculated IBU's, what is the correct Desired Water Profile?

Given the fairly large change in profile, what beer style does Amber Bitter represent if not an IPA?

Beer Travel / Portland
« on: July 09, 2013, 09:47:33 AM »
I feel like I should know this given how close I live and all, but...

I am going to visit my daughter in Portland (OR) this coming Sunday, and am wondering what brewery you think that I should not miss.  Thanks!

General Homebrew Discussion / Wort stability test
« on: June 27, 2013, 07:44:27 PM »
I decided to do my first ever wort stability test on this last brew.  As I understand it 3 days is a passing grade.  Mine went five!

I'm wondering what your longest is.

Obviously it works that way for beers that I want to infuse more hop flavor by using whole-cone hops, but I'm thinking of all the others.  I'd love to filter out a bunch of trub so it doesn't get into my plate chiller or fermenter.

So I'm wondering about using rice hulls or some other filter material.  Anybody do this?  Thoughts?

Equipment and Software / Blichmann Hop Rocket
« on: June 24, 2013, 04:39:12 PM »
I just took possession of a new Blichmann Hop Rocket.  I am wondering if it makes any difference where in the line it is placed: between the boil kettle and the pump, or after the pump before the plate chiller.

I can't see that it would make any difference, except maybe keeping some of the trub out of the pump because of the filtering properties.  Thoughts on this?

Also I am wondering how to account for the hop addition in BeerSmith.  Would it be most similar to a 5 minute hop stand?  I don't see a hop-back option.  Yeah I'm probably over-thinking this but that's what I do.

Commercial Beer Reviews / HooDoo Brewing
« on: June 11, 2013, 06:42:11 PM »
So tonight I am sitting in the other Fairbanks, AK brewery.  This one is fairly new.  A 15 bbl brew house with just a tap room.  Three beers on tap: a Kolsch, an IPA, and a stout.  I tried a flight of all three.  The Kolsch was good, as was the IPA - solid, but not out of the mainstream.  The Stout was exceptional though incredible coffee, molasses, etc. 

Commercial Beer Reviews / Silver Gulch Brewing
« on: June 10, 2013, 07:46:56 PM »
I don't know if this should be in Beer Travel or here, but here it is.

I'm in Fairbanks, AK. for a couple of days.  Everyone recommended this brewery, so I'm sitting here enjoying an IPA and the wife is having a cranberry Saison that is excellent.  Very impressed.  Great beer, great food.

Touted as the Northern most brewery in the U.S.

Ingredients / Candi sugar
« on: June 07, 2013, 12:26:35 PM »
My next brew is an attempt to clone a Belgian dark strong, Goudin's Carolus.  I am wondering about the best time to add the candi sugar.  In the boil or after the fermentation starts to slow?

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