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Messages - fmader

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31
Beer Recipes / Re: Pale Ale Question
« on: April 05, 2014, 06:33:24 AM »
Remember that these clone recipes aren't going to be spot on either. I like your recipe. I think what you are missing is a bittering charge at 60 minutes. You basically have all flavor additions at 15 and 0. I've never done a 1 gallon batch so I'm not sure off my head of the amount if a hop you would need. You have Columbus and chinook on hand now, right? Columbus will give you a "dank" bitterness while chinook will be much more "piney." Pick one and do a light 60 min charge. A whole oz at 15 minutes seems steep. That's where you gained all of your IBUs. Cut that down significantly to work with your bittering unit. I'd shoot for 30-40 IBUs. I half oz or so at 0 and dry hop would be nice too.

32
Ingredients / Re: Two hops...
« on: April 05, 2014, 06:18:46 AM »
Bulk is the way to go. I have a dedicated freezer for hops that's about full. Make sure you store your hops in the freezer. If you have a food savor, use that to reseal your hops after you use them. I think you'll like this combo if hops. Remember that Columbus and chinook are a stronger flavor of hop than centennial, which in turn is stronger than cascade. If you want to use them all at 0 min or dry hopping together in an IPA (which is great), you may want a 1:1:2:3 or 1:1:1.5:2 type of ration chinook:Columbus:cent:cascade. If equal parts, you won't taste the cascade at all.

33
Ingredients / Re: Don't try this at home
« on: April 04, 2014, 07:40:53 PM »
That green beer would been nice on St Patricks day

34
General Homebrew Discussion / Re: First Dry Hop
« on: April 03, 2014, 06:14:57 PM »
I forgot to mention that I currently have a beer fermenting with this strain. It does go off. I had to empty my blowoff basin. It fermented at 65 degrees for 12 days. I turned it up to 70 Wednesday to help clean it out. I plan on racking tomorrow onto cherry concentrate. If I were dry hopping, I'd wait, but I'm expecting a secondary fermentation with the cherries anyways, so I feel safe to move it. I'll take a gravity reading first and if it's a little higher than if like it to be, I might hold off to rack it got another few days.

35
General Homebrew Discussion / Re: First Dry Hop
« on: April 03, 2014, 05:41:41 PM »
First off... Yes, dry hopping is boss!

Secondly, how long did you have this beer in the primary and what temp? Have you used this yeast strain before? Some strains take longer to clean out than others. My beers are typically in a fermenter for three to four weeks. Remember this rule of thumb, the calendar doesn't determine when the yeast is done, the yeast determines when the yeast is done. My first barlywine took 39 days to finish up.

The hops shouldn't have an effect on the rate of fermentation to my knowledge. I would make sure the primary fermentation is complete before adding dry hops. As far as hop debris goes, there are several methods that can be used. I used to and many dry hop in mesh bags. I now just pitch them directly into the beer. I will either cold crash it prior to bottling or kegging or zip tue a sanitized elf stocking to the hose going into the keg or bottling bucket. There is a risk of oxidation but I haven't had an issue.

How much dry hops did you use?

36
General Homebrew Discussion / Re: Irish Moss Question
« on: April 03, 2014, 08:27:43 AM »
1 tab is good for 112 gal.

I'm not allowed to brew this much in a year  ;)

37
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 03:47:46 PM »
Out of curiosity, if it is glorious now why not just bottle it and start drinking it?  You can save some to see how it ages, and still enjoy it now.
This is why I bottle mine every year. Then, after 2-5 years I have vertical tasting usually around the New Year.
This is the plan as well. It's just aging in the keg.

38
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 03:01:09 PM »
Out of curiosity, if it is glorious now why not just bottle it and start drinking it?  You can save some to see how it ages, and still enjoy it now.
I see what you're saying. It's glorious in terms of malt flavor and mouth feel. I really didn't have super high expectations in those terms without a bit of aging, so I super hopped it. The hops can stand to tone down a touch. Right now it's probably more in the range of "imperial BW IPA." Another reason why I said fall instead of next spring. I like heavier beers in the fall too.

Also, if I bottled now, like Jon said, we wouldn't have it in a year.

39
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 02:17:49 PM »
Nice. I don't think I'd have the willpower to age in a corny. too easy to sample without realizing how much is left.

Haha. I was going to do it in a carboy, but with I corny, I know I'm getting all O2 out and it's easier to get completely sanitized. I'm going to hit it with about 25 lbs and put it in a closet somewhere. I plan on bottling it down the road.

40
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 02:08:24 PM »
I finally started to cold crash this beer after 39 days in the fermenter. It finally leveled finished out over the weekend. The FG is 1.027. I'm really happy with that. 10.1% ABV... I'm happy with that too. I'm even happier with the taste. The hydrometer sample was glorious. I plan on bulk aging this in a corny. The plan was a for a year, but I don't know if it will be that long. I might have to dip into it in the fall. Thanks for all the advice and encouragement from you all along the way!

41
Ingredients / Re: Two hops...
« on: April 01, 2014, 05:04:55 PM »
OK, thanks for all the suggestions! I went with (4) 1/2 pound's of Cascade, Centennial, Chinook, and Columbus. They have a deal on this variety pack, 27.99.
I also had to tempt fate and pick up a little 2 oz. pack of Mosiac.

That's a solid deal. It's also a solid combo! I usually make a "Four C's" IPA for the summer.

42
Ingredients / Re: Favorite Flavor/Aroma Hops for AIPAs
« on: April 01, 2014, 04:04:23 PM »
Centennial and Simcoe

43
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 01, 2014, 11:30:21 AM »
I voted Columbus. I love the "dankness" that it adds to an AIPA. I feel that it is more dynamic that the traditional bittering hops, which makes it fit this category for me. Chinook is also good, but Columbus takes it. Often times, I'll combine the two.

44
General Homebrew Discussion / Re: Dissent with Style
« on: April 01, 2014, 07:38:16 AM »
its best if you can aggregate with other brewers in the area - shipping the vials can be expensive.

You just need to send the labels.

are you serious?  thanks!  i just wish I hadn't recycled about 20 of them last year  :'(

This is from the form...

"To redeem your empty vials, please complete the form and return to us with the labels -
(remove the labels from the vials to save on shipping cost). You must include $5.00 for
shipping and handling for each item other than yeast coupons."

I probably threw away my first 10-15 before I knew about this promotion. That was also before I harvested yeast and was going through them more frequently.

45
Beer Recipes / Re: Mosiac Hops
« on: April 01, 2014, 03:46:27 AM »
I get no comparison between mosaic and Simcoe, but I find mosaic mysterious. I've had mosaic hopped beers that are fruity and taste wonderful, and I've had them where I get a strong garlic flavor. I think serving temp has an effect too. I find it better I've cold. I think if it is complimented with the right combination of hops (which I don't know one), it can be amazing. But for now, I'm struggling.

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