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Messages - yso191

Pages: 1 [2] 3 4 ... 110
16
All Grain Brewing / When to add Candi syrup?
« on: May 08, 2017, 02:06:19 PM »
Making my first Belgian Dark Strong.  When is the Candi Syrup typically added to the boil?

17
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 07, 2017, 05:55:25 PM »
If there were all the a strains I wanted to use as dry, so would I.  Unfortunately that's not the case.

That is true.  Nowhere can one find 1450 except in liquid form, and that is a great yeast.  But the range is getting greater all the time!  I think I'll go with Mangrove Jack's M31 Belgian tripel for tomorrow.  But that's assuming what I ordered will be there!

18
Beer Travel / Re: Visit Florida
« on: May 07, 2017, 12:08:58 PM »
I was there...Last year?  Anyway, I wasn't overly impressed with their craft beer scene.  However, Playalinda Brewing in Titusville was excellent.  Very creative as well as well-crafted.  It sounds like you will be in the same area.  I would definitely recommend a stop there.

19
Yeast and Fermentation / Moving to dry yeast exclusively
« on: May 07, 2017, 12:01:04 PM »
I was planning to brew a Belgian Dark Strong tomorrow.  I found 2 expired (but just January) packs of yeast at one LHBS, and ordered two more from MoreBeer out of CA.  I paid extra for the 'cool pack'  because even though it is Spring, stuff happens.  The packs from CA arrived at ambient temperature.  No residual coolness at all.

So four packets... into a 1.038 starter wort.  Nothing.  Zip. Zero. Nada.

I've had it.  We have two LHBS's in Yakima.  Last Fall I had the same experience with yeast from the other LHBS, so I went back to the store with a thermometer and stuck it in their yeast 'fridge.'  27*!

Yeast costs way too much to be rolling the dice with dead packets.  Dry yeast it is.

20
Excellent points!  Thank you all.  Yes, I am getting all my color from syrup.

So I have it set to Yellow Dry for the profile, and I am targeting 5.4 pH

21
Equipment and Software / Bru'n Water profile for Belgian Dark Strong?
« on: April 29, 2017, 12:05:09 PM »
My next brew is going to attempt to be a clone of Westvleteren 12.  What Bru'n Water profile should I use?

22
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 29, 2017, 11:00:50 AM »
Very interesting.  Thank you.

23
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 28, 2017, 10:07:09 AM »
I find myself wondering the role hop choice makes in this discussion of pH in IPA's.  In other words take your typical juicy (I use that descriptor for Denny's benefit) NE IPA compared to a PNW dank, piney, citrusy IPA.  I would imagine pH would affect these differently.

Does anyone have any experience with this?  By 'this' I specifically mean changing pH to match hop character.

24
Ingredients / Re: How many shots of espresso?
« on: April 09, 2017, 12:22:27 PM »
I have a Chocolate Coffee Stout that I used Starbucks Via in.  It turned out very nice.  No dilution, no beans to mess with.  I used 4 of the packets.  The final product seemed right at the tipping point of being enough.  So I may go with 5 next time.  I liked the flavor of Columbia better than the other.

25
Excellent.  Thank you all.

26
Ingredients / Re: New Hops Oils Composition Chart View
« on: March 29, 2017, 05:58:04 PM »
Very cool!  Thank you.

27
Beer Recipes / Re: Recipe Design Webinar
« on: March 29, 2017, 06:27:09 AM »
Can we see it after the fact?

28
Thanks Denny!

29
Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: March 28, 2017, 07:12:37 AM »
Thanks for posting this.  I'm seeing a purchase in my future!

30
Thanks for your input.

My thinking is that 80* is the top end of the range recommended by White Labs, and is only an increase of 14*

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