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Messages - yso191

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151
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 08:46:03 AM »
I too put a Gose in my queue as well. I saw this recipe that I may try after I see how my first one goes. Looked interesting.

http://homebrewacademy.com/gose-homebrew-recipe/

Yes, I saw that during my research too.  I love researching and experimenting.

152
The Pub / Re: Whiskey
« on: November 18, 2016, 12:20:57 AM »
I just opened my second 1.75 l bottle of Kirkland (Costco) Blended Scotch Whiskey.  The first one was very pleasant, but simple.  Easy to drink, but without distinction.

This second one is IMO a bit phenolic.  It is not unpleasant, but right on the border.  It tastes of band-aids, smoke, sea-water, cinnamon and (I'm reaching here) marshmallow.  As I taste a little more of it,  sea water or oyster shell is what comes to mind more than anything else.

Dang it!  I think my palate training is ruining my drinking.

I liked the first bottle better.  It was unremarkable but pleasant.  This one...right on the fence... but more to think about.

153
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 15, 2016, 12:45:00 PM »
Yeah loaning a Jockey Box is hazardous by nature.  Drunk they day of use, hungover the next day, and then out of mind...

154
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 14, 2016, 12:01:00 PM »
The maximum sodium level that should be used in Gose is about 250 ppm. That has been confirmed to me by an award winning Gose brewer and that agrees with the typically cited 250 ppm taste threshold for sodium.

Thanks for chiming in Martin! 

155
Beer Recipes / Why Acidulated Malt?
« on: November 14, 2016, 11:53:12 AM »
As I have posted elsewhere on this forum, I am planning to brew a Gose.  I've been wrestling with the mash and fermentation dynamics, and now find myself wondering why I should use acidulated malt at all.  What would be the difference if I just dosed the beer after fermentation with lactic acid?

156
Equipment and Software / Bru'n Water profile for a Gose?
« on: November 14, 2016, 08:59:33 AM »
I will be brewing my first sour next (a Gose).  I am unsure what water profile to use in Bru'n Water.  Any suggestions?

BTW, I am planning to mash for 60 minutes PRIOR to adding the acid malt, then mashing the whole thing for an additional 45 minutes.

157
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 14, 2016, 07:57:33 AM »
Oh yeah: for sure clean the faucets well.

Absolutely

And I order some of that Thonhauser Desana Max.  Thanks for a good suggestion!

158
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 12, 2016, 04:26:26 PM »
Thanks!

159
Equipment and Software / Best way to clean for a dirty Jockey Box?
« on: November 12, 2016, 04:00:38 PM »
I lent my jockey box out to some friends 6 months ago, I just got it back today.  It had not been flushed to get the beer out of the 50' stainless coils.  >:(

I ran some hot BLC through each tap and am letting it sit for an hour.  Any tips on how to make sure this thing is clean when I'm done?

160
Ingredients / Re: Bitter or sweet orange peel in a Gose?
« on: November 12, 2016, 12:47:26 AM »
I'd skip the orange peel and just use coriander.

Coriander is already in the recipe.  I am curious why you say to skip the orange peel.

161
Ingredients / Bitter or sweet orange peel in a Gose?
« on: November 11, 2016, 04:02:42 PM »
I am very unfamiliar with this style.  I think I have only had it once.  But my wife loves it so I am planning to brew a traditional Gose but with orange peel.  I'm thinking along the lines of a sour Shock Top (which she also loves).

My question is which style of orange peel would go best, Bitter or sweet?  I'm thinking sweet, but...

162
The Pub / Re: Canadian Homebrewers Association
« on: November 09, 2016, 01:27:59 PM »
Indeed.  Beer is the common denominator here.  Drink a cold one to celebrate or to commiserate.

I think I will.

163
Will this be recorded so I can watch it later?  I'd like to see it but am unavailable at the time it will be on.

164
Extract/Partial Mash Brewing / Re: Issues trying to make an IPA
« on: November 04, 2016, 08:04:17 PM »
You've received a lot of good advice.  I'll add my 2 bits worth...

I was intimidated by Bru'n Water when I first tried it out, and I am pretty good with computers and the like.  But when one is trying to learn brewing/water chemistry AND a spreadsheet process it can be daunting. My advice is just to keep playing with it.  It really is fairly intuitive.  It needs the complexity it has so as to be able to be flexible, accurate and complete.  I think Martin has done a stunningly good job in balancing these values with ease of use... but it will take some familiarization.

I also use 100% RO water (same as distilled but a different way of getting there).  I chased hop bitterness for a long time.  Hop flavor and aroma came fairly easy.  The bitterness issue came with adding more magnesium.

So seriously, stick with Bru'n Water.  You'll love it before long and wonder what you ever thought was hard about it.  If you have a club or even another homebrewer to walk you through it, that will help too.

165
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: November 03, 2016, 10:38:45 PM »
I am trying my first one tonight.  The mild complexity really caught my attention, and motivated me to come make a report here.  I get the spicy hop note with a balanced bready/crust maltiness.  I think it is delicious.  It has a long pleasant aftertaste which I think is dominated by yeast driven flavors.  Not my favorite style, but I find it very interesting and very pleasant to drink.

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