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Messages - yso191

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Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: June 10, 2014, 09:26:00 PM »
Please report back how it goes.

I've only seen this done, but the traditional method for removing a bung is to take a hammer (usually a wooden one) and give a few knocks on either side of the bung.  This loosens it and you can just lift it theory.

Ingredients / Re: Polaris
« on: June 05, 2014, 06:05:50 PM »
On the subject of trying hops I think I'm gonna make an Azacca APA this weekend.  It sounds like one of those hops that people perceive pretty differently. One friend described it as citrus, stonefruit, and a hint of pine.  Another described it as straight tropical fruity but pretty interesting, unlike some of the candy-like hops we've talked about lately. I need to see for myself.

I made a single hop IPA using Azacca in May.  Here are my notes: The aroma is quite enjoyable: Tropical fruits & Citrus mainly. The flavor majors on Mango, and ripe pineapple and generic citrus (maybe bending toward tangerine), Juicy fruit gum.

I liked it.

Ingredients / Re: Crystal Sweetness
« on: June 04, 2014, 02:10:07 PM »
Great article!  Thanks.  If I read it right, the issue is carmelization.  I think I was assuming that caramel malts were that in name only based on the resulting flavor.  But the article says the sugars are actually carmelized, Which means a sugar combined to another sugar.  With that bit of info, I can easily see how it becomes non-fermentable and sweet.

Ingredients / Crystal Sweetness
« on: June 04, 2014, 12:27:01 PM »
Here is something I don't understand but am confident ya'll can bring me up to speed.  How does Crystal Malt make a beer sweet to the taste?

The problem I'm having is understanding that unfermentable starches don't taste sweet, but maltose does.  However, maltose is fermentable, and therefore wouldn't be in the finished beer to make it taste sweet.

What am I missing?

Ingredients / Re: Mandarina hop
« on: June 03, 2014, 12:16:11 PM »
Washington grew more than 5 million pounds of Summit last year.  It's the 4th highest volume hop grown in WA.

Wow.  I had no idea.  I also just learned that because it is a dwarf variety grown on low trellises it has to be hand picked.  So cost of production may be the biggest factor in the above fallow field.

I still want a hop laboratory.

Ingredients / Re: Mandarina hop
« on: June 03, 2014, 10:01:18 AM »
You know, I can't help thinking that this farmer (and others in his situation) would pay handsomely for a brewer to categorically prove that the mandarin flavor is good, and the onion/garlic thing can be avoided, and how it can be accomplished.

The point is, this (quite large) field is costing him a lot of money being out of production, and it will take even more money to re-trellis it for another variety. 

C'mon lottery!  Daddy needs a hop research lab.

Ingredients / Re: Mandarina hop
« on: June 03, 2014, 09:53:26 AM »
Well, you have me intrigued Denny.  I'm definitely going to try them out.

General Homebrew Discussion / Re: Who coined the term flameout?
« on: June 02, 2014, 09:25:57 PM »
I say dough in.... :(

That's funny

General Homebrew Discussion / Re: Who coined the term flameout?
« on: June 02, 2014, 02:41:59 PM »
I rarely see homebrwers use dough-in. sometimes for sure. I certainly think of a very thick first step in a complicated step mash when I hear dough-in. Mash-In is the term I and most of the homebrewers I know use.

The term is used all of the time on a large home brewing forum.   However, then again, many threads on that forum make me scratch my head.

With that said, the AHA forum is different.  It is the most civil, knowledgeable, and inclusive amateur-level brewing forum on the Internet.

Couldn't agree more!  Especially the last point.

Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: June 02, 2014, 02:38:59 PM »
I love these trips.  My wife works as a consultant / trainer during the day, while I go check out breweries.  Motel, car, and the food is paid for.  I just have to pay for my flight - which half the time it's on frequent flier miles.

Four days in in the Phoenix area, then 3 days in the Denver area. 

Ingredients / Re: Mandarina hop
« on: June 02, 2014, 02:19:34 PM »
I had to run down to Heritage U. where my wife works, and having just had this discussion of Summit hops, I passed this hop field, and thought, "Summit hops are the only ones that can be short trellised.  I wonder if this is a field of Summit?"  So I stopped and asked the owner.  Indeed, Summit.  Left to its own devices because the market for Summit is so bad.  Apparently others have found this hop wanting.

Ingredients / Re: Mandarina hop
« on: June 02, 2014, 11:38:00 AM »
Now I'm second-guessing if I should balance the Mandarina with Summit!  I definitely want Tangerine out of this.  I am also confident that the chance of onion is small, but even if I do get some, it should dissipate. 

I was going to do an all-Summit APA until I found some Mandarina online.  I'll probably go with the recipe above since I have 2 8oz. packs of Mandarina coming, and I hate to not use all the hops in a pack.

Ingredients / Re: Mandarina hop
« on: June 02, 2014, 10:40:52 AM »
To my taste it has a sweeter(?) character than the other C hops. More like a fruit salad than a citrus flavor.
I just dry hopped an APA with it and it reminds me of a beer that I did with Belma and Calypso.

Interesting.  My next brew is an APA with Mandarina hops.  Your comments make me wonder if I should cut back on the C40.  I don't want it to be cloying, but I do like some residual sweetness in my APA's and IPA's.  What do you think?

Tangerine Dream, American Pale Ale (10 A)

8 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM)  82.9 %
1 lbs Munich Malt (9.0 SRM)  9.8 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)  7.3 %
0.55 oz Columbus (Tomahawk/Zeus) CTZ [14.00 %] - Boil 60.0 min  23.5 IBUs

1.00 oz Summit [17.00 %] - Boil 5.0 min 10.4 IBUs
3.00 oz Mandarina Bavaria [8.50 %] - Boil 1.0 min  3.4 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968)
5.00 oz Mandarina Bavaria [8.50 %] - Dry Hop 3.0 Days  0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 37.2 IBUs
Est Color: 7.0 SRM

Yeast and Fermentation / Re: Volume transferred to carboy fermenter
« on: May 31, 2014, 01:56:16 PM »
I wouldn't add water at this point.  If you take a gravity reading pre-boil and at the end of the boil you could add water or malt extract then, depending on which direction you were off.  I also don't worry about trub too much.  The yeast don't care.  It will settle out, and you can dump it with the hops and yeast at the end of everything.

There are worse things than ending up with less beer than what you planned for.  I'd rather have 3 gallons of good beer than 5 gallons of bad.

On another side topic, it sure seems like you boiled off a lot of volume.  I usually boil off a gallon per hour.  This will vary based on the kettle one uses, but a gallon an hour is typical.

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