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Messages - yso191

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Classifieds / Re: Kegs for Keggles
« on: June 26, 2017, 10:28:50 AM »
 Be sure to count all the costs of making a Keggle before you decide to go that route.  If you were doing all of the work on the keg yourself it makes sense but if you have a metal shop do it like I did you will find that the cost of the keggle is roughly the same as a commercial brew kettle.   And the design is a compromise. I ended up only keeping the Keggle that I use for my hot liquor tank,  and that is primarily because there is a historical connection: it is one of Bert Grant's kegs.

All Grain Brewing / Re: No sparge brewing
« on: June 24, 2017, 01:10:18 AM »
 My only guess as to why are you experienced load efficiency is pH.   Do you use water software like Brun' Water?

All Grain Brewing / Re: No sparge brewing
« on: June 21, 2017, 12:59:48 PM »
I just always assumed it would mean a big decrease in efficiency...until I tried it.  I've got a 15 gallon MT for 5 gallon batches, so I can no-sparge a pretty big beer.

All Grain Brewing / No sparge brewing
« on: June 20, 2017, 05:22:49 PM »
The last three beers I have brewed have been no sparge mashes.  I have seen no loss in efficiency.  Now I find myself wondering why I would ever sparge again.  I brewed an IPA today.  BeerSmith predicted a 1.058 OG with a batch sparge or no sparge.  My no sparge came out at 1.057. 

Eliminate a whole step, and the time that goes with it.  No juggling a second water salt addition...

So someone tell me why I should ever sparge again.

The Pub / HomeBrew Con 2018
« on: June 14, 2017, 06:00:34 PM »
I just got a message saying that they are advertising that Homebrew Con 2018 is in Portland, OR!  So jazzed.  I'm going and our club will probably have a booth at Club Night. I'll probably volunteer too.  Suuuhweeeet!

Ingredients / Re: Flavor threshold for Caramel Malt?
« on: June 13, 2017, 05:53:07 PM »
I bumped it to half a pound.  I'm hoping for something like the green apple/caramel suckers.  Tart, caramel, salt.  It will probably be icky, but...

General Homebrew Discussion / Re: Should I transfer to secondary?
« on: June 13, 2017, 09:17:38 AM »
Generally secondary has no benefit and has the additional possibility of increasing oxidation.  Most brewers do not transfer to secondary.

Ingredients / Flavor threshold for Caramel Malt?
« on: June 12, 2017, 07:39:52 PM »
I am planning a Salted Caramel Gose.  I know, it may be vile.  I am going to try it anyway on the chance it might be genius.

I am trying to determine what amount of Caramel 60 to use.  I don't want it to dominate, but be at the same level as the salt, which is just above the perception level.  So in a five gallon batch, what is the threshold for picking up caramel 60 in a light beer like a Gose?

BTW I chose 60 because of its pronounced caramel flavor...and I think the Gose should have a caramel color as well.

Here is my tentative recipe:

5 lbs 8.0 oz White Wheat Malt (2.4 SRM)  57.8 %
3 lbs 8.0 oz Pilsner Malt (Rahr) (1.7 SRM)  36.8 %
4.2 oz Acidulated (BestMälz) (1.5 SRM)  2.8 %
4.0 oz Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM) 2.6 %
0.50 oz Santiam [6.00 %] - Boil 60.0 min  8.9 IBUs
21.27 g Salt (Boil 5.0 mins) 
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 10 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 8.9 IBUs
Est Color: 4.4 SRM

The Pub / Re: What is the Purpose of this Forum?
« on: June 10, 2017, 04:59:41 PM »
I've never used Tapatalk. I just use the regular web connection...even on my phone.

Same here, Martin.

Me too.  I tried it once and hated it.  Delete.

All Grain Brewing / Re: Fauxhemian Pilsner Water
« on: June 10, 2017, 12:32:19 PM »

Classifieds / Re: What is Wheaton's Law?
« on: June 10, 2017, 10:56:46 AM »
Haha!  OK.  I'll do my best to abide by Wheaton's Law.  I assume Will Wheaton of Big Bang fame.

Classifieds / What is Wheaton's Law?
« on: June 10, 2017, 08:50:09 AM »
The thread below was locked for violating Wheaton's Law...  What is that?

Beer Recipes / Re: Salted Caramel Gose?
« on: June 09, 2017, 10:17:25 AM »
Yes, that is my fear.  With food, as you know, sweetness is often balanced with acidity...  I really like those green apple/caramel suckers...  imagining that, I think it would work with a little saltiness added.  Like most experiments it could be genius or folly.

Beer Recipes / Salted Caramel Gose?
« on: June 09, 2017, 09:34:15 AM »
I'm still dreaming up the Gose recipe I want to brew for my wife.  I'm sitting here thinking 'what goes with salt?' And obviously caramel does.  Those of you with Gose brewing experience, would this work?  What lovibond level of caramel malt would be best?  Are there other considerations?

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