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Messages - alestateyall

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If BJCP judges can't charge and therefore the judges choose to remain anonymous, then I how do I know my beer was really evaluated by a BJCP judge?

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 09:05:06 PM »
Where is the Brülosopher when we need him?

Beer Recipes / Re: London Calling?
« on: November 23, 2015, 09:24:34 PM »

Actually, now that its had 24 hrs to settle down from being hauled in... last night there was a smidgen of haze. Now the carbonation has equalized and its brilliant clear. That strange tea sweetness is gone. Its quite nice. Lesson, dont jump to conclusions.
That happens to me a lot.

Beer Recipes / Re: London Calling?
« on: November 23, 2015, 07:53:24 PM »

I get anise from EKGs along with tea. Occasionally get some orange marmalade as well, but not always.

Orange marmalade = a good growing year coupled with proper handling

That flavor when coupled with the Young's strain's propensity to throw the "grape lollipop" ester is just flat out awesome with a 97% British Pale/3% Carastan grist.   I like drinking the beer young before the lollipop ester ages into a lightly fruity and fine ester profile.  The fruit esters are all ethanol based.

Fuggles give me mushrooms and tree bark. They remind me more of the forest as a whole, rather than straight-up dirt as some would lead you to believe.

Dirt is a sign of poorly handled UK Fuggle.  Properly-handled UK Fuggle has a woody earthiness to it, but the earthiness does not taste like dirt.  There is also a hint of black tea.

I also like Challenger, Northdown, a Brambling Cross, but they are less forgiving hop cultivars.  I am getting ready to experiment with First Gold.  It is supposed to have an orange marmalade aroma coupled with tangerine, spice, and flowers. 

I identified a keeper in my yeast bank that I almost overlooked because I made a Cluster IPA with it, which masked much of its ester profile (the beer was awesome).  The culture is UCDVEN 854. The only information that UC Davis provided was "Ale, England, beer."   This culture has to be related to Young's.  It is has the lollipop-like ester profile, but it is a mixture of fruits.  The strain is too attenuative and does not drop bright enough to be Fuller's.  I made the beer with Crystal of all cultivars.
What is the WYeast or White Labs name for Young's? It sounds good.

All Grain Brewing / Grain mill roller spacing?
« on: November 22, 2015, 08:49:24 PM »
One thing about these gap settings; one man's 0.030" is another's 0.035". I may set for a tight 0.035" and you a loose 0.030" and we may have the same actual gap.

You don't need to raise the temp if you are already in the 70's. Ales really need to be fermented between 60-68F; exactly what temp depends on the yeast strain. The colder you ferment the more need for the rise in temp at the end.

The temp that matters is the temp of the fermenting beer. That is what should be 60-68F. Fermentation is exothermic so the beer temp will be higher than ambient during active fermentation.


Tommy, would you use the siphon just to collect the beer, or would you drop the hydrometer in there with it? My hydrometer came with a little tube to pour beer in to check it. Sorry for the stupid questions, thanks man!
I pour the sample in the hydrometer sample jar. The auto siphon base is a nice thief but it leaks slowly which is a bit annoying.

Thanks for the quick reply! I am very happy to hear this from someone reputable. I can't tell you how relieved this makes me. I was hoping to have this batch ready for my team's Xmas party; you can't promise cops beer then not follow through haha.

Because I don't have a beer thief, could I just use my auto siphon to get some brew into my hydrometer to check the gravity? And once I confirm that the gravity is correct, can I just siphon into my bottling bucket and proceed to bottling? Thanks again for you help, it's greatly appreciated!
Use the base of the autosiphon with out the tube (racking cane) you stick in it. Sanitize it first. Then move the base in an up down motion when in the beer. That will fill it up.

General Homebrew Discussion / What's Brewing this Weekend? 01/18/2014
« on: November 22, 2015, 09:44:49 AM »
Brewed an English Pale yesterday.

94% extra pale Maris Otter
5% English Crystal 60
1% English Chocolate
20 IBU Brewers Gold @ 60
10 IBU Fuggles @ 15
WLP002 slurry
OG 1049

I stole most of this recipe from another thread.

General Homebrew Discussion / Re: Malt by the ounce
« on: November 22, 2015, 09:38:55 AM »

Neddles mentioned it above but it is worth repeating.  Does any other site make entering/ordering a grain bill this easy?

Sent from my iPhone using Tapatalk
Seriously.  Thanks for the link. Such simplicity.

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 21, 2015, 10:48:42 PM »

interesting on the re-pitching idea, I'll mull that over.

for the record I pitched 2 rehydrated packets of US-05 which according to mrmalty is more than enough for a 1.096 beer.

edit: y'all are awesome btw, thanks for the ideas!
I think you should have a friend taste it. I'd hate for you to waste your time on krausening if something else is causing the taste change.

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 21, 2015, 09:12:32 PM »

mouthfeel is fuller than you'd expect for finishing at 1.011 and I had thought buttery 'could' be a component but I'm not terribly sensitive to diacetyl. Assumed fuller mouthfeel was from alcohol and hop oils.

Fermentation was in stainless (10-gallon corny) at 66F for 14 days, then 5 days on first dry hop @ ~68F, which seems to also reduce likelyhood of diacetyl?

I don't know much about Pedio behavior - can it turn a beer so quickly?
That seems like enough time for the yeast to clean up diacetyl. Diacetyl has a precursor that is untastable. That precursor can change to diacetyl when the beer cools off.  It is possible that the precursor was still in the beer at kegging and converted to diacetyl in the keg.

It's easy to under pitch such a big beer. That can lead to excessive diacetyl.

You can fix it if it is diacetyl. Warm it up and for a 5G batch pitch a 2L starter into it when the starter is at high krausen. Let that ferment out and rekeg as you normally would. I have done this twice over the years with great success.

All Grain Brewing / Dramatic flavor-change question
« on: November 21, 2015, 07:37:20 PM »
In my case it has happened from kegging too soon.

All Grain Brewing / Dramatic flavor-change question
« on: November 21, 2015, 07:10:58 PM »
Are you sure it is not a butter flavor? That sounds like diacetyl. It can appear after kegging/bottling.

General Homebrew Discussion / Malt by the ounce
« on: November 21, 2015, 08:25:35 AM » does this.

The brewmasters warehouse site says their brew builder tech was bought by Northern Brewer.  But NB is not using it yet. has a brew builder app on their site but seems to actually sell in increments of 1 pound.  A bit of a let down.

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