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Messages - yso191

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16
Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: January 30, 2016, 10:23:27 PM »
I thought the abyss has always been partially barrel aged. I remember a year where they blamed an infection on bad barrels. That infection actually made it awesome.

You are correct.  I misspoke.  However the other two had noticeably more of that silky smooth roundedness that is characteristic of barrel aged beers.  There is no mention of time the regular is aged in bourbon or wine barrels, where the other two say they are aged for 12 months in their respective barrels.

17
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.

18
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?

19
Equipment and Software / Re: Conical Question
« on: January 28, 2016, 09:04:17 PM »
Below is a post I copied when I reviewed my first conical purchase.  The only thing I would add is that since then I have purchased a Chronical 7 gallon conical and I like the design much better (http://www.ssbrewtech.com/products/7-gallon-chronical).  The Speidel now sits on a shelf.  I really like my new one.  One additional point perhaps pushing back a bit on previous posts; If one is going to dry hop, there is some evidence to suggest that dumping the trub prior to dry hopping may result in more hop oils staying in your finished beer.

Here is my previous review FWIW:


I have put half a dozen batches through my new conical now, so I thought I'd share what I have learned.
This (http://conical-fermenter.com/7.3-Gallon-Conical-Fermenter.html) is the one I bought for $374. 

First, the positives:
* As far as conicals go, a good price. 
* The welds are very smooth /sanitary.  I can't fault them on the construction.
* It is nice being able to dump yeast prior to dry-hopping & hops prior to kegging.
* Clean-up is a breeze.
* I don't have to worry about scratching plastic while cleaning
* I can re-use yeast

The Neutrals:
* My son-in-law is a pipefitter (welder) in the commercial food industry so I had him add leg extensions so that a 2 liter Erlenmeyer flask *just* fits under the bottom valve so I can harvest yeast easily.  I also had him weld a tri-clamp fitting on the lid so I can pump from the boil kettle through the plate chiller and into the conical which is sitting in the freezer/fermentation chamber.

The Negatives:
* My system losses have gone way up.  I used to brew 5.5 gallon batches to end up with a full corny keg.  Now I am at 6.5, and I'm not sure that  is enough.  I have yet to get a full corny.  Dumping yeast & hops = dumping beer.
* Even with a racking arm I was plugging Quick Disconnects with hop material like crazy.  On the last brew I bypassed the QD completely and directly fed the beer into the 'Beverage In' tube with a plastic hose barb.
* There was a learning curve - which I did not expect.  I imagined easy peasy.  After 2-3 'Oh crap!' moments when beer or wort was shooting where it ought not, I think I'm done with that.
* The worst design aspect of this fermenter is the seal.  One really has to crank down on the wing nut to get it to even have enough seal to direct the CO2 to the airlock.  So when I go to keg I put a couple of pounds of CO2 into the top, it wont hold pressure at all.  So I go through a lot of CO2.
* I can't see the wort/beer level inside the fermenter.  This is the worst aspect of the conical to me.

If I had known this I may have stuck with my Speidel.  Not sure though - it is on the bubble.  At $53 each, one can buy 7 Speidels for what I paid for the conical, and they have none of the drawbacks stated above (except the scratching-while-cleaning fear).

But it looks cool. Which is something.

20
General Homebrew Discussion / Re: Fuggles anyone?
« on: January 26, 2016, 08:41:03 PM »
That is a bunch plus. A whole shipping container?

I assume so but I was in the lab when they were delivered, so I don't know.  There are a lot more that are not seen in this picture.  Maybe up to 2 containers.

Denny!  I'm shocked!  I thought you would be a lot more open minded than to just dismiss an entire variety.

Hey, we have our hops we all love to hate.
Denny=Fuggles
Mrs R = Simcoe
Me = Nelson Sauvin.

I hope everyone is noticing my tongue firmly implanted in my cheek.

21
General Homebrew Discussion / Re: Fuggles anyone?
« on: January 26, 2016, 06:21:16 PM »
That is a bunch plus. A whole shipping container?

I assume so but I was in the lab when they were delivered, so I don't know.  There are a lot more that are not seen in this picture.  Maybe up to 2 containers.

Denny!  I'm shocked!  I thought you would be a lot more open minded than to just dismiss an entire variety.

22
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

23
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!

24
The Pub / Re: Whiskey
« on: January 21, 2016, 07:42:49 AM »
I don't know how available it is outside of the Pacific Northwest, but hands down my favorite whiskey is Pendleton's 1910.  Very smooth, very flavorful, and around $40.

25
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? 


26
Ingredients / Re: Idaho 7 hops
« on: January 07, 2016, 02:15:23 PM »
I just put about a pound in the mail to you Jon.  Regular USPS.

Here's what I'm going to do as soon as my current IPA keg blows (its my standard IPA recipe):

Pale Malt (2 Row)  85.7 %
Munich Malt  7.1 %
Sugar, Table 7.1 %
1.75 oz Columbus (Tomahawk/Zeus) CTZ [16.00 %] - Boil 60.0 min  78.8 IBUs
9.00 oz Idaho 7 in a hopstand @170*
US-05
5.00 oz Idaho 7 - Dry hop

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 78.8 IBUs
Est Color: 4.7 SRM

My water profile: (ppm)
Calcium: 134
Magnesium: 18
Sodium: 16
Sulfate: 299
Chloride: 55


27
Very impressive build!

28
Ingredients / Re: Idaho 7 hops
« on: January 07, 2016, 07:20:08 AM »
You got it Jon.  I PM'd you.

29
Ingredients / Re: Idaho 7 hops
« on: January 06, 2016, 10:21:28 PM »
You know what I'd really like to do is send half of these hops to someone who is good at brewing IPAs and wants to experiment with them.  All I ask is that you post what your recipe is and tasting notes.  PM me if you're interested.

30
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?

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