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Topics - yso191

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61
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)

62
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!

63
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. 

64
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?

65
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

66
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!

67
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)?

68
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.

69
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.

70
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?

71
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

72
All Things Food / Blue Apron
« on: January 21, 2016, 07:54:06 AM »
I've never posted here, but after last night's meal I'm motivated to.  My wife and I subscribe to a meal delivery service called Blue Apron.  For $60 per week we get three meals for two people.  All the ingredients are there, with no waste.  They takes typically 30 minutes to prepare.

Anyway, last night was a 10.  It was "Korean Tteok & Spicy Pork Ragu."  Wow good.  Spicy with depth of flavor, great texture contrasts...  I could go on.

You know it was good when you're still thinking about it the next morning!

73
Wood/Casks / Barleywine in a Whiskey barrel?
« on: January 10, 2016, 04:36:08 PM »
I'm thinking about doing a Barleywine next, kind of along the lines of Avery's Hog Heaven.  As I'm sure you know, this beer is very hoppy with assertive dry-hopping.  How do you think that will work aging it for a couple of months in my rye whiskey barrel?  I have aged a RIS in it after I got it, so a lot of the whiskey and wood is gone.

I find myself wondering if anyone has tried dry-hopping after barrel aging, or at the end of the aging time in the barrel.  My first negative thought is about oxygenating the beer too much.  Thoughts? 


74
Ingredients / Idaho 7 hops
« on: January 06, 2016, 08:20:59 PM »
Has anyone used this hop or know anything about it?  I just got a couple of pounds from my boss.  The only thing I can find out about it is that Sierra Nevada uses it in one of its Harvest Single Hop beers.  Their words: "Complex fruity aromas of orange and apricot mesh with hints of black tea-like character and a pleasant fresh herbal bouquet."  Apparently it is also now being called: "007: The Golden Hop."  I like Idaho 7 better...

The harvest Alpha was 14.1, so I'm guessing the pelleted is around 12+.  No info on oils.

Can anyone help with further info?

75
Ingredients / HSI
« on: December 14, 2015, 09:43:48 PM »
I've posted elsewhere that I'm working for a while in the lab at BSG (Brewers Supply Group) testing hops for alpha & beta acids, as well as HSI: the Hop Storage Index.

I am frankly surprised at the degradation of alpha acids in hops.  In the 3 months since harvest, the hops I am testing have dropped 1-2 % points in alpha from the harvest alpha.  I'm not experienced enough to know if that will continue at a steady decline or not.  I do know that the variety also influences the rate of decline.

What I am wondering is if we homebrewers are not taking this into account as much as we should - if at all.  All the hops in my freezer are 2014 hops.  They have an alpha acid % listed on the package but I'm not sure how to account for the decline, and they never list the HSI.  It seems to me this would be an important thing to factor in.  Any thoughts?  Do any of you factor in the age of the hops for calculating IBUs?

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