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Messages - kdziok

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1
Ingredients / Re: Using Lactose in RIS
« on: April 07, 2014, 08:18:34 AM »
You know after giving it another taste last night, I think it may be the oak that's giving it the "dry" perception! There was a lot of oakie, barrel char taste that I was getting up front which I think was overpowering the sweeter tastes of the malts. Looking back over my notes, I had soaked 1.5oz of med toast French Oak cubes in my bourbon which turned the bourbon jet black. I added everything to secondary when it was time to age and I am assuming that a lot of that char flavor came off the newly toasted cubes. This is only my second attempt at "oak aging"  a beer so I know I still have a ton more to learn with that art form!  I think for now I may take a gallon and and still experiment with a little lactose just to see what happens. Thanks again for all the suggestions!

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Ingredients / Re: Using Lactose in RIS
« on: April 06, 2014, 08:33:11 PM »
Wow thanks for all the responses! To answer the big question, my OG was 1.089, FG came in at 1.030, and IBU's were a little short at 36 . This is only my second attempt on this recipe (which was wayyyyy better than the first attempt!) but was still missing a little something. The beer is definitely tasty as is but I personally like a touch of sweetness to big stouts (which this batch was still missing a bit) so i thought about experimenting with the lactose. My end goal with this recipe is to not have to use it but for now I think it's as good a time as any to give something different a try. Think I'll give it a whirl with 0.5 lbs and see what happens. Thanks again everyone!

3
Ingredients / Using Lactose in RIS
« on: April 06, 2014, 08:38:44 AM »
Hi all! I was thinking about adding lactose to my RIS to add some roundness to the body and a touch of sweetness but didn't want to overdo it. The beer itself has been aging on bourbon and oak cubes for the past 6 months and I'm getting ready to bottle soon but feel it's a little on the dry end. I know it's all relative to people's perception of sweet but I guess I'm just looking for a good rule of thumb or suggestions when making additions. Thanks!!

4
Ingredients / Re: Post your water report
« on: November 05, 2012, 08:08:11 PM »
Attleboro, MA
8/14/2012
Ward Labs Analysis
pH    7.6
Total Dissolved Solids (TDS) Est, ppm    225
Electrical Conductivity, mmho/cm    0.38
Cations / Anions, me/L    3.3/3.2
Sodium, Na    58
Potassium, K    2
Calcium, Ca    11
Magnesium, Mg    2
Total Hardness, CaCO3    36
Nitrate, NO3-N    0.1 (SAFE)
Sulfate, SO4-S    2
Chloride, Cl    77
Carbonate, CO3   < 1
Bicarbonate, HCO3    53
Total Alkalinity, CaCO3    44

5
Yeast and Fermentation / Re: RIS Yeast Recommendations
« on: November 05, 2012, 07:58:23 PM »
Awesome, thanks so much for all of the suggestions!!! The recipe that I'm toying with is coming in with a projected OG of 1.090 and ABV of 9.3 so it's not too much of a bomb. I think I may go with the 007 on this first attempt. I used it once before on an amber-ish ale a while back and was really happy with the results. Thanks again for all the suggestions!!!

6
Yeast and Fermentation / RIS Yeast Recommendations
« on: November 04, 2012, 10:07:15 PM »
Hey all! I'm planning on doing my first Russian Imperial Stout this winter and wanted to get some yeast recommendations/input. I was originally looking at using the WLP-004 strain but after doing more digging, it looks like people are using lots of different yeasts like chico and english ale strains too. I know alcohol tolerance is a factor but I guess there have been many successes pushing the envelope of non-traditional strains. Anyone have a favorite they always reach for when doing a RIS? Looking to make something along the lines of a Stone RIS or Parabola. Thanks!

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All Grain Brewing / Re: Brewing Water Adjustments
« on: November 01, 2012, 10:28:49 AM »
Thanks for the reply and I'm glad the additions were ok! I had the water tested by Ward before I started playing with the adjustments so I could have a good baseline. I'll just leave it to do it's thing and see how it turns out once it's bottled up and conditioned. I just wanted to make sure there wasn't something way out of whack!

Thanks again for your help!!!
Cheers!

8
All Grain Brewing / Brewing Water Adjustments
« on: November 01, 2012, 08:23:53 AM »
Hey all! I've just begun venturing into the world of water adjustments and I'm not sure if I made my calculations correctly. After the 4+ hours of BN's Waterganza, tons of articles and JP's How to Brew info, I thought I had a good enough grasp on it. After tasting my beer last night out of secondary has me second guessing though. The beer was super bitter (even for a DIPA) and almost had a mild salty vibe to it. It's not horrible, just really caught me of guard! If anyone has a free sec, could someone look over my water and salt adjustment numbers to see if there are any red flags or maybe make some recommendations? I'd be eternally grateful!!!

Below is a screen shot of the additions. The 5.3gal addition was for the mash and the 5.0gal addition went into the kettle after the sparge. Also the hop additions for a 90 min boil were 1oz Galaxy (14.8alpha) @ FWH, 20, 10, 5, FO so it's not too over the top! Any insight is greatly appreciated!

THANK YOU SO MUCH!!!!
-Ken


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