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Messages - fmader

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16
Commercial Beer Reviews / Founders ReDANKulous 2016
« on: July 04, 2016, 12:57:15 PM »
When this beer was released last year (2015), it was one of my favorite beers ever. Extremely dank. This year... Well... Not as dank. It seems that the mosaic is more perceived than the simcoe and chinook in this addition. I pick up onion/straw in mosaic when it's heavy in a beer. Though this beer is still better than most, I won't be spending another $13 on a four pack this year.

This could be differences in the hood this year, or the recipe has changed.

17
All Grain Brewing / Re: Mosaic question for my recipe
« on: July 04, 2016, 12:49:49 PM »
Open mosaic and dump them in the trash  ;)

However, if I did love mosaic, I would treat it like mentioned above. Cut the bittering. Looks like a nice mid summer drinker. Enjoy!

PS... I'm just busting your chops on the mosaic. Obviously people love them. I just don't.

18
All Grain Brewing / Re: Using a Keggle
« on: July 02, 2016, 07:38:17 AM »
2-3 gallons doesn't seem like nearly enough strike water. You'd only run off about a gallon of wort with that. FWIW, I use a total of 9 gallons of water on average for a 5.5 gallon batch. I mash in a cooler and have minimal dead space. Usually I'm around 6 - 6.5 gallon of mash water. The rest to sparge. Depends on the recipe. After grain absorption, hop loss, boil off, and kettle/tun loss, I end up with about 5.5 gallons into the fermenter. Which usually allows for me to get a full 5 gallons of finished beer into the keg.

19
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 21, 2016, 08:02:26 AM »
Sorry for the delay. It's been extremely busy lately, but here are a few brief reviews of beers that Amanda sent me.

The first is her cyser. I'll be completely honest. This is the first cyser I've ever had. It poured a beautiful straw yellow color. It was very clear. It was also purposely not carbed. The nose was certainly of apple. The taste and finish was similar to a sweet Riesling. It was a refreshing beverage.


The second was her dry hopped version of her GOOAAALDEN Sour. Again, sours are not readily available in small town Ohio, but I have had a few. This was everything that you would expect in a sour. It poured a hazy amber color. The Amarillo dry hops added a nice hop aroma that added to the funky nose. The sour was sharp, making it a nice sipping beer for me. It was very good and look forward to trying the the non-dry hopped version soon.


Amanda also supplied me with a bomber of Crane Orange Gose. And of course I deleted the picture from my phone. This is a small local brewery near her. I split this beer with my uncle during a break of building my deck. Very refreshing beer. It was light, with a more than noticeable orange aroma and flavor. Then it had a slightly salty finish.

I will review the other sour after I drink it. She also sent me a bomber of Nebraska Brewing Sexy Betty, which is a RIS that is aged in brandy barrels. This went into my Christmas stash. I'll report back on this around the holidays. I really can't wait to try this one. There's a chance that this might come out during a beer tasting that I'll be hosting later this summer... But I'm not quite sure that I want to share it  :P

20
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!  ;)

21
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.

22
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.

23
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

24
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.

25
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!

26
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.

27
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.

28
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.

29
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.

30
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

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