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Messages - fmader

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121
General Homebrew Discussion / Re: Best Beers in America
« on: June 18, 2016, 08:18:15 PM »
I had Pliny a couple years ago in philly. I was better than average.

I don't vote anymore, nor do I look at the list.

I can't complain, but I can't be blaimed either!  ;)

122
Ingredients / Re: Pekko Hops
« on: June 17, 2016, 06:57:56 PM »
Drinking a pekko single hopped IPA at a brewery in golden, co. This place makes high quality, very clean west coast style hoppy beers. They list it as minty as well but as a secondary note. It is very interesting. I get more juniper than mint and it is the prominent attribute to me. Any pineapple, melon, and citrus that they describe the beer with is definitely an underlying attribute. It almost has a gin like character which is strange but interesting. It honestly tastes like what I think an IPA with juniper berries would be like.

I can agree with juniper.

123
Ingredients / Re: Pekko Hops
« on: June 16, 2016, 05:45:41 AM »
Stone a Pekko version of Old Guardian. I didn't care for it. It was rather minty to me. Like drinking a beer after brushing your teeth.

Interesting... good to know.  Maybe smash isn't the way to go.

I edited my original post. I believe it was dry hopped with pekko.

124
Beer Recipes / Re: Cherry Wheat
« on: June 16, 2016, 05:41:06 AM »
I brewed this for one of the four beers on tap at my wedding two years ago. It was the second that got kicked. The Cherry Bay Orchards concentrate is very high quality. Jon recommended it to me.

50% White Wheat = 5 lb
40% Two Row Pale Malt = 4 lb
10% Munich = 1 lb
Rice Hulls

60 minute = 1 oz Willamette

WLP 320 American Hefeweizen Yeast

Add 32 oz of Cherry Bay Orchards Tart Juice Concentrate to the secondary

https://www.amazon.com/Cherry-Bay-Orchards-Concentrate-32-Ounce/dp/B00796FJPE

125
Ingredients / Re: Pekko Hops
« on: June 16, 2016, 05:34:35 AM »
Stone had a Pekko dry hopped version of Old Guardian. I didn't care for it. It was rather minty to me. Like drinking a beer after brushing your teeth.

126
All Grain Brewing / Re: 1st All Grain Recipe Review
« on: June 16, 2016, 05:30:00 AM »
First off... Citra and Galaxy is my favorite combo. I love it. My only suggestion would be to up the whirlpool and dry hop amounts to at least 1.5 oz of each hop. Like mentioned earlier, that sulfate amount is a little rich for me, even in a DIPA. I have found 160-185 ppm to be my sweet spot. Also 5.3-5.4 pH would be more ideal. 5.6 is more suitable for stouts and porters. Good luck!

127
All Grain Brewing / Re: Bittering with chinook question
« on: May 14, 2016, 12:02:40 PM »
In theory I know the answer to this but wanted some experienced advice.

I usually use magnum for bittering addition for my IPAs.  I wanted to try bittering with chinook this time and wondering what the difference will be everything else being equal.  Specifically, will there be any taste difference (increased pine?) or just a different (less mellow) bitter.

Thanks



+1.  Magnum gives a smooth, pretty neutral bitterness where Chinook gives a more coarse IPA-like bitterness. I bitter IPAs with either Chinook or Columbus.

Same with me... Especially Columbus. I actually never buy magnum. I'll use warrior for neutral bittering. I also use nugget in most porters and stouts.

128
Beer Recipes / Re: Habanero/Mango Pale Ale
« on: May 12, 2016, 05:40:09 AM »
I was worried about sanitizing the fruit and habanero before adding it to the secondary.  What I plan to do then is cut up a habanero and let it sit in vodka for an hour.  then put it in the secondary. With the mangoes, I was going to cube them up, put them in the freezer for at least a day.  Then , using a juicer on the cubes to get the juice.  Then add the juice to the secondary. rack the beer ontop of the juice.  Then added the habanero 3 days or so before bottling

why not make your juice, boil for sanitation, then cool covered and add the juice to your secondary?  Seems to me you are getting further from being sanitary while complicating your day.  Not that your day matters much to me, but that's not going to get you a sanitary juice in the end.
Boiling juice almost always changes its flavor, and not typically for the better. I'm not sure how much pectin is in mangoes, but it will set a pectin haze as well. I wouldn't want to boil the juice, and I honestly don't think there's a need.

Pasteurization is the route to take
160F/6sec
165F/3sec
170F/2sec
175F/0.5sec
180F then immediately cool
or I think you can do something crazy like 135F/30mins which would save him A CRAP LOAD of time vs a day.

Although taking the cubed, frozen, juiced mangos pitched directly into the secondary is better than the negatives of caramelized flavors from his juice? He wasn't proposing a sanitary process of putting mango juice in his hard earned product, why spoil it now, or take the risk?  Nope lets worry about pectin haze... ? I don't get it.

There's really no need to sanitize the fruit when adding it to the secondary. Your pH is low enough and alcohol content is present that you don't need to worry about bacterial growth. I'm pretty sure that pasteurizing fruit isn't going to shorten a brew day at all. I toss the fruit into a paint strainer bag, tie it off, and call it a day. No need for all of that other extra non-sense. I freeze and thaw the fruit, not for sanitary reasons, but to break up the fruit membranes. If you're going to juice it, I'm not sure that I'd even freeze and thaw. If you are to just add cubed fruit, make sure that you put it in some sort of strainer bag and save yourself a headache.

I'd be concerned about changing the flavor profile of the fruit too when heating it up. I'd be afraid that it would get caramelized to some extent.

129
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 03:40:34 PM »
I have an IPA on tap right now with Equinox and it is very nice. I think it would go nicely with Cascade. It is becoming my favorite of all of the newer hop varieties lately.

Yep, good stuff.

Yep. Equinox is very nice new hop that is citrusy and dank/resinous at the same time in contrast to the newer fruit bombs. It's super powerful though. If I were to pair it with cascade alone, I would go with a 3:1 or 4:1 ratio of cascade:Equinox if you don't want the cascade to be buried.

130
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 03:37:49 PM »
Galaxy

I'll be kegging a galaxy and cascade pale ale later tonight. So far tastings of young beer have been great.

I love Galaxy. Galaxy and Citra are my favorite combo, but I like it with cascade too.

131
All Grain Brewing / Re: Drying out my IPA grain bill question.
« on: May 11, 2016, 03:29:07 PM »
I don't usually add dextrose until I'm close to 1.080. I don't think you need it in the 1.060-1.065 range. Honestly, I like your original bill better. I find the carapils to be a waste. I go from anywhere from 5-8% light Munich and 5ish% C40.

Are you doing anything with water chemistry? The more sulfates in the beer, the drier the beer will get. If you are not into chemistry, I suggest start investigating Bru'n water. It looks overwhelming at first, but easy peasy. In the meantime, I'd start adding a teaspoon of gypsum to the kettle for your IPA's.

And of course... More hops  ;D

132
Ingredients / Re: interesting hop to pair with cascade
« on: May 10, 2016, 08:09:32 AM »
Galaxy

133
Yeast and Fermentation / Re: Fast Pitch
« on: May 10, 2016, 06:39:23 AM »
Can someone explain to me the graphic on the cans? Is that a mucus octopus???

That's Hawker.... the Fast Pitch mascot lol

Actually, I have no idea what it is.

134
Beer Recipes / Re: Habanero/Mango Pale Ale
« on: May 10, 2016, 04:06:50 AM »
I also saw that you started another thread about a similar beer. I've actually redesigned this recipe a bit about a month ago. It is on my line up to get brewed... Hopefully next, but I have a big project building a deck onto my house right now, so it still might be a month or so. Here's the recipe...

Batch = 11
OG = 1.060
60 minute mash @ 150 Target pH of 5.4
Mash Water = 10.5
   Gypsum – 7.4g
   Calcium Chloride – 5.0g
   Epsom Salt – 2.6g
Sparge Water = 6
   Gypsum – 4.2g
   Calcium Chloride – 2.9g
   Epsom Salt – 1.5g
Total Water = 16.5
1 gallon of boil off and 1.5 gallons of mash/hop loss accounted for

85% Pale Two Row – 20 lb 8 oz
10% Munich – 2 lb 10 oz
5% Caramel/Crystal 60L – 1 lb 5 oz

60 minute – 1 oz Warrior
5 minute – 2 deveined and deseeded sliced habanero (bagged and allowed to steep through hop stand)
0 minute – 5 oz Citra (Chill to 175 and whirlpool for 30 minutes)
Dry Hop – 2.5 oz Citra in each keg

WLP 001 Cali Ale

Rack onto 7.5 pounds of cubed mangos (bag in paint strainer bag) for each secondary bucket.

Add habanero to keg to taste. Pull when desired heat is present.



135
Beer Recipes / Re: Habanero/Mango Pale Ale
« on: May 10, 2016, 02:30:50 AM »
So I've been kicking around this idea in my head for about a month now, so I figured to put a rough draft down in writing and get some feedback. I'm looking for a noticeable, but not overbearing mango flavor. I also want more of the habanero flavor rather than heat in this beer. Some heats ok, but I don't want to have to give out a t-shirt every time sombody finishes one lol...

I'm thinking about an OG between 1.055 and 1.060. Maybe a grain bill of 80% two row, 15% Munich, and 5% carapils (for body). This very well could be single hopped with Citra. If not, I'll use a neutral bittering hop and finish with Citra.

For the habanero, I'll de-vein and seed probably just one habanero, bag it, and add it to the boil for the last 5 minutes. Then let it steep for a 30 minute hop stand with the 0 minute hops.

After primary fermentation, it'll get racked onto 5 lbs of fresh mangoes. Once the secondary fermentation is complete, I'll taste it for habanero flavor. If I feel there needs to be more, I'll gut a couple more, bag and drop into the secondary until I get the desired taste.

Ready, set, criticize!


how did you sanitize the mangoes ?

Soooo I still haven't brewed this. But I don't sanitize fruit when I add it to beer. I wash it well. Peel, pit, and cut to size, freeze, thaw, if I puree, I puree... Then add it to the secondary. You're pretty safe once primary fermentation is complete.

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