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Messages - yso191

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46
Ingredients / Re: Honey Malt in Brun' WAter
« on: October 10, 2016, 06:59:14 PM »
5.3 oz. in a 6.5 gallon batch.  I agree it is easy to overdo honey malt, but Avery uses that percentage in their Ellie's Brown Ale which is my favorite commercial Brown, and I am trying their angle on this one.

And I'm a bit of a detail person, so I really would like to be sure of the pH calculation.  My guess is that not only is the amount fairly insignificant, but that the Lovibond number is the most important part in estimating pH.  Nonetheless...

47
Ingredients / Honey Malt in Brun' WAter
« on: October 10, 2016, 06:35:59 PM »
I'm thinking Honey Malt should be categorized as a crystal malt in Brun' water.  Is this correct?

48
Beer Recipes / Re: First AG Recipe, looking for some opinions
« on: October 08, 2016, 02:09:22 PM »
Another option that I recently tried and had great results with: just dump 3-4 packets of Starbucks VIA microground coffee into your keg or bottling bucket before racking the beer into it.  I used the Columbia variety as I found the Italian VIA too harsh tasting.

The nice thing about it beyond ease of use is that it is simply coffee beans ground extremely fine.

49
General Homebrew Discussion / Re: macro homebrew trends
« on: October 07, 2016, 03:18:13 PM »
The macro trend I see is the endless search for the perfect hop / hop combination.  The craft beer / homebrew world is in my opinion still utterly dominated by IPA's.  The variation comes from a cascade (see what I did there?) of new hop varieties just coming out.

50
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: October 03, 2016, 01:32:56 PM »
Well, here is another spin on the decline of homebrewing...seriously bad homebrew.

Yesterday I helped judge the Fresh Hop Ale Fest here in Yakima.  This is my 3rd or 4th year doing this.  About half of the beers had serious flaws.  Two were utterly undrinkable.  Diacetyl, DMS, Phenolic, or Solventy messes.  There is nothing enjoyable about drinking band-aids or peppery to the point of being unable to taste anything else for 15+ minutes.

On one hand it is a great way to learn.  Send your bad beer in to get fix info.  On the other hand I'll bet a lot of people brew one or two beers like that and give up.

Help is good.

Now you know why I stopped judging that competition.
Oh, and you forgot the broccoli and bales of hay they dropped in.
Its a very different set of beers than we get in the "normal" comps around here.

Sorry about a temporary hiatus from the thread topic:

Yes.  I think that the timing of the festival militates against good beer in two ways.  Because it occurs in the middle of harvest, not all varieties are available so brewers are limited to few, resulting in sameness.  Then, again the time crunch factor tempts homebrewers (and a few commercial brewers) to shortcut & speedup the process which is seldom coincidental with good beer.

I know the primary reason is weather related given that it is an outdoor event, so I'm certain it will not be moved.  It makes me wish for a Hop Fest & Competition at another time.  Good beer should be the goal.

*end of hiatus*

51
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: October 02, 2016, 02:01:55 PM »
Well, here is another spin on the decline of homebrewing...seriously bad homebrew.

Yesterday I helped judge the Fresh Hop Ale Fest here in Yakima.  This is my 3rd or 4th year doing this.  About half of the beers had serious flaws.  Two were utterly undrinkable.  Diacetyl, DMS, Phenolic, or Solventy messes.  There is nothing enjoyable about drinking band-aids or peppery to the point of being unable to taste anything else for 15+ minutes.

On one hand it is a great way to learn.  Send your bad beer in to get fix info.  On the other hand I'll bet a lot of people brew one or two beers like that and give up.

Help is good.

52
Equipment and Software / Re: Brew Guru App.
« on: September 28, 2016, 09:15:41 PM »
My AHA membership has been expired since July (I'm still unemployed).  But I asked for and got a gift card for my birthday yesterday, with which I have now renewed my membership.  The app is still showing it expired, and there does not appear to be a way to update it apart from buying another year. 

Any fix besides waiting?

53
The Pub / Re: Whiskey
« on: September 27, 2016, 12:14:01 PM »
Last weekend while in Spokane, I tried McCallan 12.  Seriously good.  Will get a bottle ~$50 after payday.

54
General Homebrew Discussion / Re: Done with hefes
« on: September 27, 2016, 09:09:40 AM »
Maybe I need to try a Weihenstephaner hefe, because hefeweizens are perhaps my least favorite style.  Maybe theirs will put a hefe in my 'like' column.

55
Yeast and Fermentation / Re: Kill temp for yeast
« on: September 25, 2016, 08:57:24 AM »
It depends on whether the yeast is from Phoenix or the Pacific Northwest.

56
Beer Recipes / Re: St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 05:34:38 PM »
Sounds tasty Steve. All those flaked grains and the 1450 must give it great body.
Is that a ten gallon recipe?

Yes.  Chewy deliciousness!  5 gallons.  1.092 OG

57
Beer Recipes / St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 04:53:17 PM »
I just tapped this beer.  I brewed it back in April, and it has been sitting in my wine cellar at 57* since.  It tastes exactly like I had hoped.  I am so pleased I thought I would share the recipe here.  This is also an experiment in that I used Starbucks VIA Columbia (microground coffee).  That way I didn't have to cold brew, press, bag beans or anything - just dump it in the keg and purge with CO2, and rack the beer on top of it.  Anyway, here is the recipe:

18 lbs Pale Malt, Maris Otter  73.5 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)  6.1 %
1 lbs Barley, Flaked (1.7 SRM)  4.1 %
1 lbs Black Barley (Stout) (500.0 SRM)  4.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  4.1 %
1 lbs Oats, Flaked (1.0 SRM)  4.1 %
1 lbs Wheat Malt, Ger (2.0 SRM)  4.1 %
2.25 oz Columbus (Tomahawk/Zeus) CTZ [13.20 %] - Boil 60.0 min 66.6 IBUs
4.00 oz Ghirardelli Chocolate Baking Bar, 100% Cacao Unsweetened Chocolate, 4-Ounce Bar (Boil 5.0 mins)
5.00 oz Willamette [5.50 %] - Boil 0.0 min for 20 minutes
2.0 pkg Denny's favorite (Wyeast Labs #1450)
4.00 Items Starbucks VIA (Secondary 0.0 mins)

58
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 11:04:58 AM »
Interesting.  I'll bump the pH.

My favorite commercial Brown, Avery's Ellie's Brown Ale, uses London Ale yeast.  I'm thinking White Labs 013.  What do you guys use?

59
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 10:51:37 AM »
Now I'm hot on making a Brown Ale.  What should the mash pH target be?  I've got Bru'n Water set to 5.40 and the Brown Malty profile right now.

60
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 09:46:25 AM »
DO IT!  A tip....the best versions of it use Chateau Choc. malt 350L.  I've used other chocolates and it's very good.  The Chateau makes it incredible.

Denny, where can that be purchased?
Google "Jaspers" in New Hampshire. Precious few places have it.

Here it is.
https://www.boomchugalug.com/product/castle-belgian-chocolate-malt/

Ordered! Thanks for the link neddles, and the tip Denny!

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