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Messages - yso191

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316
Equipment and Software / Re: Ss brew tech fermenter
« on: April 04, 2016, 07:41:58 AM »
I don't know, but they will ship them if you're not needing it today.

Great product by the way.

317
Other Fermentables / Fermaid O
« on: April 03, 2016, 08:46:29 PM »
A quick question:  Is there a good way to get the Fermaid into solution?  It seems to just clump up and float.

318
Beer Recipes / Re: Chocolate Coffee Imperial Stout
« on: April 01, 2016, 03:42:28 PM »
I've done a Coffee and Cream Stout before which was using lactose and cold pressed coffee.  It wasn't bad, just not what I was looking for.  I too am a coffee snob.  That is why I thought Starbucks VIA would be just the ticket.  It is just micro-ground coffee beans.  I have not tried it yet so I'm not vouching for it, just saying I want to try it.  Each packet is supposed to be enough for an 8 oz. cup of coffee, so I thought 4 packets wouldn't be too much (I hope) in a 5 gallon batch.

319
Beer Recipes / Re: Chocolate Coffee Imperial Stout
« on: April 01, 2016, 02:52:30 PM »
So if I go the powder route, I assume there is no point in nibs - the powder would cover the bar and the nibs - correct?

What are your thoughts on adding some to the boil and some to secondary?

320
Beer Recipes / Re: Chocolate Coffee Imperial Stout
« on: April 01, 2016, 12:09:04 PM »
Some really good questions!

I'm not looking for a dry stout.  Something with a bit of sweetness.  Interesting about using a chocolate bar.  How is that different from cocoa nibs?  I would think it would add fat to the beer which doesn't sound good for head formation/retention.   I'd be very happy with the Young's flavor profile as far as the chocolate goes.

I'm still considering it, but if I add coffee I'll add Starbucks VIA powder since it is only coffee but acts like an instant coffee.

Are you thinking the Roast Barley at 8.5% would give it too much bite?  With the sweetish stout and chocolate flavor I was thinking a bit more roastiness would be a nice balancer.

I really like the idea of the dark rum!

321
Other Fermentables / Re: Mead Primary
« on: April 01, 2016, 09:51:07 AM »
Thanks guys.  I'll stretch it out as long as I can.  I just started the fermentation tonight.   Also I saw after massaging my calendar that I can leave it in for three weeks and still get the other brews in.  I win!
Doesn't the oil ruin your calendar?

Ha!  I do it dry to remind it who's boss.

Back to mead...  I just degassed it for the first time.  Do I need to get all the foam to disappear?

322
Other Fermentables / Re: Mead Primary
« on: March 31, 2016, 09:22:59 PM »
Thanks guys.  I'll stretch it out as long as I can.  I just started the fermentation tonight.   Also I saw after massaging my calendar that I can leave it in for three weeks and still get the other brews in.  I win!

323
Other Fermentables / Re: Mead Primary
« on: March 31, 2016, 05:41:23 PM »
Or more to the point, when can I get it out of the 62* fermentation chamber and let it finish the primary fermentation in the 70* house?

324
Other Fermentables / Mead Primary
« on: March 31, 2016, 12:50:52 PM »
Is 2 weeks for primary fermentation reasonable?  I'm trying to set my brewing calendar and I want to know how long my fermentation chamber will be tied up.  I was just asked to do a beer for an event in mid June which is cramming things up a bit.

I'm following the instructions on www.meadmaderight.com

1.Clean and sanitize all equipment
2.Rehydrate yeast at 104F (more info here)
3.Dilute honey into 2-3 gallons of water
4.Fill to 5-gallon volume
5.Gradually temper yeast with must until within 10F of must
6.Pitch yeast and ferment in low 60F (62F best)
7.Add nutrient additions (more info here)
8.Degas twice a day for one week to release CO2
9.​Once fermentation has ceased, rack to secondary
10.Age until clear or add clarifying agent

325
Beer Recipes / Chocolate Coffee Imperial Stout
« on: March 31, 2016, 09:56:15 AM »
I have brewed stouts before, but never one with cocoa nibs, and I have never tried to coax the coffee notes to the fore... so I am asking you all about the following recipe.  It is for a five gallon batch that I want to be ready for the holidays.  I am also curious about what (if any) late addition hop would go well in this beer since I am not sold on the EKG listed below.  Thanks!

15 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) 66.0 %
2 lbs Chocolate Malt (350.0 SRM)  8.5 %
2 lbs Roasted Barley (450.0 SRM)  8.5 %
1 lbs Barley, Flaked (1.7 SRM)  4.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  4.3 %
1 lbs Oats, Flaked (1.0 SRM)  4.3 %
1 lbs Wheat Malt, Ger (2.0 SRM)  4.3 %
2.00 oz Magnum [13.20 %] - Boil 60.0 min  61.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) 
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
5.00 oz Goldings, East Kent [5.70 %] - Boil 0.0 min  0.0 IBUs
1.0 pkg Denny's favorite (Wyeast Labs #1450) 
5.00 oz Cacao Nibs (Secondary 1.0 weeks) 

326
You know Denny, I have had the same experience with every cult-obsession-must-have beer I have tried.  I come away thinking "This?!"  My conclusion is that these beers were just first in a market with a new decent style or version.

327
Equipment and Software / Re: Pumps and pelllet hops
« on: March 31, 2016, 12:02:53 AM »
I'm thinking about buying a Blichmann Hop Blocker because my BK is a Blichmann G2.  Anyone use one?

I've used one of those stainless mesh tubes, and a spider with a nylon bag.  I'm just not sure I am getting the circulation and transfer of hop goodness that I would if I just dropped the hops in the kettle and let them swim free.

I've wanted to avoid this because I have a pump and a plate chiller, and on the occasion when my mind was... well Ok, I had been drinking - I dumped the hops straight in the wort and it took forever to flush the particles out of the plate chiller.  The bottom line is I just don't want an infection.

Thoughts?

328
The Pub / Re: new guy from antwerp
« on: March 27, 2016, 05:20:42 PM »
Glad to have you here!  I look forward to your participation.

329
General Homebrew Discussion / Re: Matching IBUs with different AA hops
« on: March 26, 2016, 09:49:14 AM »
I'm definitely on board with Denny and Dave here. Try bittering a given beer to about 40-45 IBUs with any noble hop, then try, say, chinook to the same 40-45 IBUs. I absolutely guarantee the difference will be very noticeable.

But is the difference in bitterness or in what is typically described as flavor?  For example if I bitter with Amarillo with no late additions or dry hopping, will I get citrus/tangerine in the final product?  I doubt it. 

My guess is that the different bittering hops just present different bittering flavors - different alpha acid makeup - but I seriously doubt any noticeable oils remain after a 60 minute boil.  For me to be convinced it would take a lab evaluation.

For me to be convinced, it takes tasting...I don't really care about measurements when I'm enjoying a beer!  I understand what you're saying.  I definitely get a difference in the quality of bitterness.  I _think_ I get a difference in flavor, but I won't say for sure until I test it more.

Ha ha!  As I was writing that I had the thought that you'd respond with a preference for taste-testing.  Ultimately that is what matters to us, but the lab would shut and lock the door on the issue.

330
General Homebrew Discussion / Re: Matching IBUs with different AA hops
« on: March 26, 2016, 09:42:26 AM »
I'm definitely on board with Denny and Dave here. Try bittering a given beer to about 40-45 IBUs with any noble hop, then try, say, chinook to the same 40-45 IBUs. I absolutely guarantee the difference will be very noticeable.

But is the difference in bitterness or in what is typically described as flavor?  For example if I bitter with Amarillo with no late additions or dry hopping, will I get citrus/tangerine in the final product?  I doubt it. 

My guess is that the different bittering hops just present different bittering flavors - different alpha acid makeup - but I seriously doubt any noticeable oils remain after a 60 minute boil.  For me to be convinced it would take a lab evaluation.

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