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Topics - yso191

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All Grain Brewing / Residual Sweetness
« on: June 05, 2013, 09:56:03 AM »
OK, I need to make some connections in what I have been learning so I can apply it to my beer.  I love a beer that has some perceived residual sweetness - it really turns on my taste buds and seems to allow me to pick up the various other flavors in a given beer.  I emphasised perceived because sugars includes starches which we cannot perceive as sweet.  I am interested in getting sugars that are tasteable, and (I think) not fermentable.  And that is what leads me to ask a couple of questions:

As I understand it, Maltotriose is semi-fermentable.  In other words brewers yeast will ferment some, but not all. 

1. Is this what accounts for perceived residual Sweetness (PRS)?
2. I imagine this could be yeast-strain dependent.  Am I correct in this?
3. I understand that Crystal Malts contribute to RS.  Is it because they have more Maltotriose?
4. Are the Crystal Malts equally sweet?  If not, where can I go to learn how they vary?
5. I also understand the Mash temp contributes to RS, but is it tasteable?  In other words, does targeting Alpha Amylase in one's mash actually contribute to perceived sweetness or just more unfermentable starches?

Or maybe I'm not even asking the right question yet.  If so, how does one get PRS in a beer?

Yeast and Fermentation / Yeast producing a 'peachy' flavor?
« on: June 04, 2013, 04:59:46 PM »
I just posted in the Commercial Beer Review section about a reaaly good IPA by Terminal Gravity.  On their website they mention the 'peachy' flavor comes from the yeast.  Does anyone have an idea which yeast they use, or what yeast produces peachy esters?  Any oth info about their recipe would be great too.  I loved the residual sweetness, which left me wondering what Crystal grain they use...

Commercial Beer Reviews / Terminal Gravity Brewery / IPA
« on: June 04, 2013, 04:46:22 PM »
I just spent three days on my motorcycle in NE Oregon.  We stayed in LaGrande, and while there at dinner the only IPA on tap was Terminal Gravity's.  I really enjoyed it.  Just the right amount of residual sweetness to compliment the flavoring hops, and the bitterness level was spot on for my palate.

It was a pleasant surprise then when we were going through Enterprise, OR I noticed the sign pointing to their brewery!  We stopped and enjoyed a break in a wonderful little park in the front of the brewery with a little creek running through it.

Unfortunately no one was there that could answer any questions.  The serving girl couldn't even answer how many barrels the brewhouse was.  Oh well, they did the beer well.

Yeast and Fermentation / Gouden's Carolus clone
« on: May 29, 2013, 02:29:45 PM »
For my next brew, I'm going to try to clone Gouden's Carolus Cuvée Van de Keizer Rood.

Anyone try this?  I'm especially curious about recommended yeast.  This is the recipe I have thus far:

10 lbs. Belgian pils
1 lb. cara 20
.5 lb. Special B
1 lb D45 candi syrup
1 lb flaked corn

.75 oz. Cascade @ 60 min.
.5 oz. Northern Brewer @ 30 min.
.5 oz. Styrian Goldings @ 15 min

14g dried Curacao bitter orange peel - 10 minutes in boil.
1 gram crushed star anise - 10 minutes in boil.

For a 5.5 gallon batch


Ingredients / How long for flameout hops?
« on: May 24, 2013, 02:21:05 PM »
I'm brewing and IPA today.  I intend to add 4 ounces at flameout for an aroma steep. 

1. How long should they steep before sending the wort to the plate chiller?
2.  Is this what is also referred to as a hop stand?


General Homebrew Discussion / Learned my lesson
« on: May 24, 2013, 02:16:18 PM »
Two weeks ago when I was cleaning up from brewing, I knew I would be brewing again today so I left my silicone hoses in Starsan for the two weeks.  Bad choice.  They are now all cloudy, blotchy, and apparently the elasticity has been compromised.  One of the ends of tubing split where I had stretched it over a stainless fitting.

So go to school on me and don't do this to your hoses.

Ingredients / 4 hour Dry Hopping?
« on: May 22, 2013, 03:44:34 PM »
I have been re-reading the Peter Wolfe masters thesis: "A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer"

And find myself wondering if anyone has acted on his findings that the extraction of the oils Myrcene and humulene peak at 4 hours. 

I'm going to brew an IPA on Friday.  I'm already changing one variable for this brew so I am hesitant to change another and complicate things.

Anybody try dryhopping for 4 hours?

Yeast and Fermentation / Wyeast 1968 - Wow
« on: May 22, 2013, 09:54:48 AM »
Wow this yeast is flocculant!  I started this starter last night and got up to this this morning.  I'm also impressed with how well that little stir bar works!

I couldn't get the short video to post here so I just linked to photobucket.  Is there a way to post video?

Ingredients / Check my Brun' Water?
« on: April 12, 2013, 09:02:15 AM »
In a couple of hours I am going to brew a Southern English Brown Ale.  This is the first time I have used the Brun' Water spreadsheet for my water salt additions, so I am posting to see if there is someone who would be willing to recieve my spreadsheet file via email and look it over just to make sure I am getting things right.

If you are willing please message me with your email address and I'll shoot it to you.  Thanks!

All Grain Brewing / Gravity adjusting
« on: April 09, 2013, 03:22:45 PM »
I have heard on a podcast (Jamil Z. as I recall) that when one wants to adjust the gravity of a brew that what should change is the base grain(s).  However, Beersmith adjust everything proportionally.  Which is correct?

Commercial Beer Reviews / Ten Barrel Brewing
« on: April 07, 2013, 07:19:55 PM »
I just spent a couple of days on the Oregon coast, and as I usually do, went to the local grocer looking for beers Ihave not tried.  I bought two from Ten Barrel Brewing (from Portland I think): an IPA and a Black Ale.  Both were conspicuously good.  I hope to try more soon.

Ingredients / Muddled hop bitterness
« on: April 05, 2013, 11:12:50 AM »
So I've tried a couple of commercial IPAs recently that has me asking a question.  Some IPAs have a very focused or narrow or clear sort of bitterness.  Others are broad, muddled, imprecise.

What is this a function of?  Hop variety?  Too many hop varieties in one beer?  Yeast?  fermentation?

General Homebrew Discussion / Craft beer sociology
« on: March 28, 2013, 12:58:13 PM »
I am a very amateur sociologist.  In other words I love thinking about it, but I know very little...

Anyway, I was musing this morning as I was driving around, about an ongoing discussion point: The craft beer brewery movement, and its stopping/contracting/ point. 

So I am interested in actual demonstrable dynamics that have fueled this change from the macro-brew to the micro-brew in an effort to better understand when the pace will slow, stop or reverse, and why.

A few of these dynamics that I think are fueling the move are:
 *the cultural shift away from brand loyalty (i.e. my dad was a Ford guy - I've owned 6 different brands)
 *the shift toward local sourcing of food (i.e. the "Know your farmer's name" bumper sticker)
 *the new social phenomenon largely brought on by the internet: Affinity Groups. (I'm a beer guy -            therefore I know beer in its various forms and makers)
 *the homebrewing movement.  Nobody is going to just brew BMC clones!
 *the Baby Boomer-and-beyond value: "Just give us the best, we'll figure out how to pay for it."

On the other side of the coin, the biggest (IMO) barrier to the craft beer movement is the 'no-nonsense,' utilitarian mindset that many men have: "Just give me a beer!  I don't need any of that froo-froo crap!
On this note I have had a bartender say to me: "Oh yeah you're that guy that likes the fancy beer."  I thought: "You're an idiot." at the very same time I felt a small desire to communicate my masculinity to him.  Oh, and by fancy beer he meant Fat Tire which just happened to be the beer they had which had the most flavor

Then of course there is cost.

So those are my thoughts, what would you add?

Ingredients / BLackprinz malt in Brun' Water
« on: March 27, 2013, 01:37:13 PM »
Well I finally took the plunge and moved from the EZ Water spreadsheet to Brun' Water.  It is clearly more complete.

I am wondering about Blackprinz Malt since it is 'bitterless' malt.  I added it in as a roast malt @ 500 L, but since it is bitterless, will it be calculated as adding more acidity to the mash than it actually does?  If so, should I categorize it as base malt or what?

Beer Recipes / Check my recipe?
« on: March 26, 2013, 06:34:46 PM »
My next brew will be a Southern English Brown.  I'm thinking that I may have too much going on with the grain bill, but can't bring myself to delete something.  I looking for a nutty, caramely, malt forward beer, with a touch of sweetness.  What do you think?

Type: All Grain Date: 3/24/2013
Batch Size (fermenter): 5.50 gal Brewer: Steve Harrison
Boil Size: 7.50 gal
Boil Time: 60 min Equipment: A My 5 gallon
End of Boil Volume 6.50 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 85.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0

Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 68.6 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.6 %
8.0 oz BlackPrinz Malt (500.0 SRM) Grain 3 5.7 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 5.7 %
8.0 oz Pale Chocolate Malt (200.0 SRM) Grain 5 5.7 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.9 %
4.0 oz Special Roast (50.0 SRM) Grain 7 2.9 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 8 18.4 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.2 % Actual Alcohol by Vol: 3.9 %
Bitterness: 18.4 IBUs Calories: 131.4 kcal/12oz
Est Color: 29.4 SRM

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