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Messages - andyi

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1
Yeast and Fermentation / Re: 3711 tips and tricks
« on: January 23, 2014, 05:41:58 PM »

I start low at 62F and let free rise or add heat so it hits 74F in the first week, hold for 1week, let it sit at 68 for another week.

2
Beer Recipes / Apricot Saison with Nelson Sauvin
« on: December 29, 2013, 01:48:59 PM »
Howdy

I will be brewing this as my first beer of 2014 and have never used Nelson Sauvin hops.

OG: 1.045
SRM: 3
ibu: 21.5

72% Pilsner
20% 2-row
8% wheat

Apricot Puree at 3days into ferment

Belle Saison or 3711 yeast

.5oz Nelson Sauvin 12.5  60m 21.5
.5oz Nelson Sauvin 12.5  0m 0

Have 2oz of the nelsons but my first cut has only one oz split at 60m and 0m.  Any other suggestions for a hop schedule that will bring out the wine characteristics of the hop.  I don't want to overpower  the apricot contribution.

Cheers

3
General Homebrew Discussion / Re: Huge honor!
« on: November 02, 2013, 06:18:27 AM »
well done!

4
The Pub / Re: Gotta brag just a leeetle
« on: October 27, 2013, 02:12:28 PM »
Congratulations!

5
Ingredients / Re: Honey to help dry a saison
« on: October 13, 2013, 04:20:17 PM »

Thanks morticaixavier.  I will give it try.


6
Ingredients / Re: Honey to help dry a saison
« on: October 13, 2013, 10:43:54 AM »
@morticaixavier

What flavor type contribution are you getting from honey in your saisons and how much are your using?

7
Ingredients / Re: Honey to help dry a saison
« on: October 13, 2013, 06:18:51 AM »

Thanks for all the responses guys.  Having never used honey before I thought it would impart some type of distinctive dryness.

8
Ingredients / Honey to help dry a saison
« on: October 12, 2013, 06:03:06 AM »
Howdy all,

I have read that honey can help "dry out" a beer.  I plan on a 1.052 saison using WY3711 fermenting in the mid to upper 60's.  How much honey will it take for a noticeable dryness and where in the process should it be added?

Cheers

9
General Homebrew Discussion / Re: belgian blonde cidery/acetaldehyde aroma
« on: September 14, 2013, 06:43:18 AM »

I'm not familiar with T-58 but I have done many Belgians with lots of sugar and not had those issues. I think that one week in primary may be the culprit based on the aromas you report.  FWIW I ferment my Belgians around three weeks to give the yeasts time to finish, clean-up and floc out.

Cheers

10
Commercial Beer Reviews / Re: Commercial Saisons
« on: September 12, 2013, 12:27:14 PM »
I just had a Magic Hat Séance dark saison.  Didn't know what to expect but it hits all the basics on the BJCP guidelines with the additional  touch of roastiness.  At 4.5% it drinks easy.

+1 on the Stillwater. Great beers.

11
General Homebrew Discussion / Re: how to long to age a Belgian Blonde Ale?
« on: September 12, 2013, 06:56:22 AM »

Caveat - I bottle my beers.

I find all my Belgians will change character quite a bit over the first couple of months and the darker ones even longer.  First comp I ever won was with a Belgian blonde that was around 4 months old. 
Bottom line - drink it when you think its ready.

12
I'm taking a hybrid approach to packaging before I go to full kegging.

 I brew mostly Belgians and have always carbonated/referment in the bottle. After 8 years I just started kegging but with a three gallon keg and bottling the other 2 gallons.  My bottled beer has a different character I like than the keg but the pita factor is getting old.
I like the keg for the convince of sharing but its not the better beer.  I will have to play with some recipe adjustments and carry on till I find some degree of consistency.  Madness!

13
Beer Recipes / Re: Belgian IPA
« on: August 28, 2013, 01:49:50 PM »

ack! :o  My batch size defaults to 6 gals, that's why my numbers were lower. Carry on.


14
Beer Recipes / Re: Belgian IPA
« on: August 28, 2013, 01:02:17 PM »

From the recipe, if I put 9lb. of liquid extract and 1lb of cane sugar in promash I get 1.060.  If its DME its 1.076.  According to promash  2012  ;)

I think Denny's version comes in around the higher OG.

15
Beer Recipes / Re: Belgian IPA
« on: August 28, 2013, 09:42:53 AM »

The malt bill looks closer to a 1.057ish beer.

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