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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.

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

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.


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

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

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

Thanks morticaixavier.  I will give it try.

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

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

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.

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?


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.


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.

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.

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!

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.

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.

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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