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Messages - yso191

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316
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!

317
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?

318
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!

319
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?

320
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

321
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) 

322
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.

323
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?

324
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.

325
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.

326
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.

327
The Pub / St. Augustine, FL
« on: March 21, 2016, 10:41:05 AM »
Drinking a beer from America's oldest brewery (Yuengling) in America's oldest city.  The beer is good, the town is great.

328
Beer Travel / Re: Florida
« on: March 18, 2016, 02:23:53 PM »
Playalinda Brewing is in Titusville and the brewer there, Ron Raike, is in my opinion the best brewer in Florida.  When he was a homebrewer he won Southeast brewer of the year at least three times.  Several years after he stopped homebrewing (he brewed for Shipyard), he could still pull best of show winners out of his closet.
So go there.
And tell him I said hello.

Just left there.  Seriously good beer.  Creative too.  Going back before we leave.

329
The Pub / Re: Drew's Weight Loss
« on: March 18, 2016, 08:48:21 AM »
Just so long as I don't have to eat only Subway sandwiches.  We all know What bizarre effects that has on sexual proclivities

330
 For the price I would go with a spiedel.  I have one and if used it quite a bit and really like it. However I've had to conical stainless fermenters.  My current one is a Chronical 7 gallon.   I love it.  Easy to clean, can transfer under CO2 pressure. It's just a very well-designed unit

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