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Messages - yso191

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361
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 22, 2016, 02:58:04 PM »
I'd also be worried about cleaning the barrel after a primary fermentation.

I wonder what the farmers in Belgium did?  That is really the question that encompasses all these questions.  Or maybe the answer that answers them... whatever.  Regardless, I am not worried about reusing the barrel.  My plan is to turn it into an end table in my future bar shed/man cave.

362
All Things Food / Re: another Pizza
« on: May 22, 2016, 12:19:19 AM »
I'm going to have to try this.  What is your dough recipe?

363
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 22, 2016, 12:17:55 AM »
I'm not sure I would want the whiskey flavor in my Saison.

As far as the 8 gallon barrel, just brew enough to fill two fermenters. Then you can keg off a couple of gallons and let the rest age in the barrel.

I don't think there is much whiskey flavor left in the wood.  After the RIS I aged in it, I've been keeping water in it plus the recommended amount of potassium metabisulfite.

I'm wondering how it would work if I just filled it with wort & yeast and just used a blow-off tube so that head space would be next to nothing.  I've got a week or so to work the details out.

364
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 21, 2016, 09:00:07 PM »
Thanks Pete - good thoughts.  Maybe the barrel fermentation idea is more romantic than practical.  Perhaps just aging it a bit in the barrel...  But I have an 8 gallon barrel, and a 6.5 gallon fermenter.  It appears I am on the horns of a dilemma.

365
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 21, 2016, 05:10:30 AM »
(BTW, my saison is on its way to NHC finals.)

Glad to hear it!  Let us know how it goes.

366
Beer Recipes / Barrel Fermented Farmhouse Saison?
« on: May 20, 2016, 09:31:07 PM »
I'm in an experimenting mood.  I recently read that most (all?) real Saisons back in the day in Belgium were fermented in barrels.  I have a barrel!  It is a Rye Whiskey barrel that was used once for a Stout and then put to sleep.

So I'm thinking about formulating a recipe that would be low alcohol like the originals.  I'm thinking around 4.5-5%.  But I would like a lot of flavor.  And maybe add a fruit puree (I think they did that back then).

I understand that Pilsner malt is the standard, but I have a new 55# bag of Golden Promise (Fawcett).  Would that be a poor choice?

Also I'm thinking of using Wyeast 3711, and just letting it ferment in the barrel on the floor of my garage.  These days the temperature will stay in the 70's (f) and reach into the 80's.  Should I wait for warmer temps?  Non-temperature controlled fermentation is part of what I want to play with.

Thoughts?

367
Have you ever considered switching your evaluation base to something like Ted Hausotter uses in his hop presentations (see page 30 from one of his past presentations)?

http://www.bjcp.org/cep/HausotterHops.pdf

I enjoyed the .pdf presentation, but I didn't see anything there that would replace the value of the spider graph and other info as presented in Marshall's work.

368
General Homebrew Discussion / Re: Beer dumb phase
« on: May 18, 2016, 03:31:37 AM »
Thanks for this post--I have been wondering about this.   Like many of you, I find that my keg get beer is best 3 or 4 weeks after kegging.  I almost dumped my last two batches because I needed room and I was not in love with either the Cal Common or an IPA.  I decided to wait it out and a month later, both were pretty darn good.  Another observation:   During the winter, I occasionally do an extract batch indoors--  it seems like the extract brews peak earlier.  It could be due to my recipe rather than extract v. grain, but it does seem that way.

Interesting.  This would be a good experiment. 

369
General Homebrew Discussion / Re: Beer dumb phase
« on: May 17, 2016, 11:04:04 PM »
So the consensus seems to be that it it a clarity issue.  I assumed it was some kind of development process; that the beer itself was undergoing chemical changes.

But if it is clarity, that has implications for the IPA I brewed on Saturday.  I will be transporting it to a friends house to be consumed at a party there.  That movement would kick things back up.  So I need to transfer to another keg, off of the trub in the original keg before transporting it.

370
General Homebrew Discussion / Re: Beer dumb phase
« on: May 17, 2016, 08:19:00 PM »
In the keg at refrigerated temps, most of the conditioning activity is yeast flocculating out and proteins coagulating and then settling out.  Since a keg draws from the bottom, you might be getting an excessive amount of both after a week or two of sitting.  This could be the "dumb" flavor... I'd call it murky or muddled.

Yup.  It tastes muddled.  Indistinct.  Muted.

371
Equipment and Software / Re: Calibrate those thermometers!
« on: May 17, 2016, 06:49:24 PM »
Denny, what do you use for a calibration thermometer?

372
Events / Re: Skipping the banquet at HomebewCon
« on: May 17, 2016, 04:27:34 PM »
I had a good experience last year at the banquet.  It was my first and only, but it was still positive.  The food was good, there were interesting beer-pairings, and no a-hole was anywhere to be seen.  In fact there were some very interesting people around my wife and me.  BUT, I left after dinner.  I did not stay for all the award stuff.

373
Ingredients / Re: Old hops vis. oil
« on: May 17, 2016, 04:21:31 PM »
Excellent!  Thank you.

374
Ingredients / Re: Hop storage lifespan ?
« on: May 17, 2016, 04:02:17 AM »
Are you using them for alpha/bittering, or for flavor & aroma?  If it is for flavor and aroma I have no idea.  I just asked that question today on this forum.  If is for bittering, it is really variety dependent.  But here is a good reference page: http://www.morebeer.com/brewingtechniques/library/backissues/issue2.1/garetz.html

375
General Homebrew Discussion / Beer dumb phase
« on: May 17, 2016, 03:56:30 AM »
I've been noticing that my APAs and IPAs go through a dumb phase after they are on tap.  Just to head off questions, my routine is to ferment for a few days then ramp the temp up gradually and let that sit for a couple of days, dry hopping for 2 days then cold crashing, for a couple of days.  After which I keg and force carbonate for a week or so.  So all in all this process typically takes the better part of a month before I think about tapping the keg.

Then when I do taste it, it usually tastes acceptable but 'acceptable' isn't.  For example, I brewed a single hop IPA with Idaho 7 hops Feb. 15.  It was reasonably good, but I was underwhelmed.  As a consequence it has been languishing for some time.  Until this weekend.  Now I find it quite good.  As I said, this seems to be a well established pattern - at least with my beer.  So is it something I am doing or not doing, or is this typical?

It could be that my darker beers go through the same phase, but I intend to drink them later, so I haven't noticed it as much with them.

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