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Messages - fmader

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421
Ingredients / Re: Question About Grain Storage
« on: January 01, 2016, 01:00:02 PM »
I really can't answer your actual question. But your strike temp for your mash water will vary based upon your grain temp. If your grain temp is 24 degrees, your strike temp will need to be higher than it would be for 70 degree grains in order to get your desired mash temperature.

422
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 01, 2016, 09:03:12 AM »
At Jim's suggestion, the next experiment on the Experimental Brewing podcast will test immediate whirlpool hops vs. 120F whirlpool hops.  Get involved!

http://www.experimentalbrew.com/experiments/hop-whirlpool-does-steeping-lower-temperature-improve-final-hop-character

Excellent!

423
I think thats an indication of why I'm suspicious of "clone" recipes. That moniker should mean its going to be very similar. Some times when you look at a clone recipe you can see that it might not make a beer thats even the same style let alone similar to the original

I agree. I don't feel compelled to duplicate something I can buy anyway. I like to get close but make it my own. All good either way, though.

Agreed. Many of my beers are inspired by others, but they're my own recipe. My last beer was an American Porter. The wife twisted my arm to try and replicate 3F's Alpha Klaus. I threw together a recipe that I feel might be close. It might not be close at all, but I guarantee Mader Brew Work's Big Gulp American Porter will be mighty fine!

424
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: December 31, 2015, 08:23:30 PM »
I've been wanting to post on this thread in regards to Jim's experiment with low temp whirlpool, but I've been sick and couldn't pour a beer to snap a picture of until now. I'm excited to learn about the results on a flavor basis. But I'm a bit reluctant on substituting dry hops just for the purpose of clarity. This beer pictured below is an IPA that had 8 oz in the kettle. The only fining was a whitlflic tab added at 10 minutes. The wort is filtered through a knee high stocking into the bucket. After fermentation, 5 oz of dry hops were added to the keg in a suspended knee high stocking. They stayed in for two weeks before being pulled. Within a couple days, it was clearing up. In two weeks, it looks like this....



Like I said, I'm anxious to hear about the flavor/aroma impact, but I think the emphasis on clarity on a dry hopped beer isn't even an issue.

425
General Homebrew Discussion / Re: Ah yes, winter brewing
« on: December 31, 2015, 04:08:52 PM »
We just experienced the warmest December on record with an average temperature of 43.1 degrees. That's 12.6 degrees above average. The month included seven 60+ days.


Same here. We had a tornado here last week.....at Christmas time. No measurable snow this month. Craziness.

You're not caught up in any of that major flooding are you?

426
General Homebrew Discussion / Re: Ah yes, winter brewing
« on: December 31, 2015, 02:22:54 AM »
We just experienced the warmest December on record with an average temperature of 43.1 degrees. That's 12.6 degrees above average. The month included seven 60+ days.

427
General Homebrew Discussion / Re: Quick tips
« on: December 31, 2015, 12:02:32 AM »
I like cleaning as I go through the brew day. I hate to have to clean everything after brewing for several hours. For example, I clean the mash tun while the wort is coming to a boil. Also, like others have stated I have my water measured and ready the night before.

+1

428
General Homebrew Discussion / Re: Quick tips
« on: December 30, 2015, 08:13:59 PM »
A lot of good tips mentioned here. I've got a few...

1. In addition to having hops weighed out ahead of time and bagging them, have a bag for your whitlflic and yeast nutrient pre-bagged and ready to go in at 10 minutes. I'd forget this every other brew until I started this.

2. You're probabably dealing with an open flame. In the winter, you're probably dealing with an open flame in a garage. Make sure that you have a carbon monoxide detector and a fire extinguisher on hand. You're brewing beer. No reason to die.

3. Share your homebrews with your neighbors. It's kinda funny, but it's also a bit awkward when you're brewing in the driveway and your neighbors drive by rubber necking with the "is he really cooking meth in broad daylight?" look on their face.

429
General Homebrew Discussion / Re: AHA Membership
« on: December 28, 2015, 04:02:37 PM »
Thanks guys.

430
Beer Recipes / Re: Stout Thoughts
« on: December 26, 2015, 04:19:41 PM »
I think you'll have good beers. Let us know how they turn out. I brewed an American porter last Monday. I hit about 40 IBUs and whirlpooled 1.5 oz centennial and 2.5 oz cascade. My wife asked me to try and replicate 3 Floyds Alpha Klaus... So my arm was really twisted lol. I'm going to use the yeast cake from this for a big ass Russian Imperial Stout that will have an OG around 1.100. This yeast is WLP 001, but will also add WLP 007 to the mix. That will age in the keg until next winter.

431
General Homebrew Discussion / AHA Membership
« on: December 26, 2015, 12:14:11 PM »
I already renewed my membership for 2016. I got a prepaid membership card with a code for Christmas. Does anybody know if these codes expire? Or is it safe to hang on to for my 2017 membership?

432
Beer Recipes / Re: Stout Thoughts
« on: December 26, 2015, 06:44:17 AM »
Hey Jim! I'm not going to comment on your Irish stout, because I'm not real familiar with the style. I do brew quite a bit American and Russian imperial stouts though. For your American stout, I'd swap out the black barley for roasted barley and keep your percentages the same with dark malts. You want that exaggerated roastedness in an American stout and the roasted barley will get you there.  I usually go with less Munich and go 5% medium crystal. Go with a mash pH of 5.6. Hoosierbrew suggested this to me a while back for dark beers. Yep, that's a sweet spot. Not a necessity, but I also like a balanced profile. Looks good, man!

433
Commercial Beer Reviews / Re: Deschutes Pinedrops IPA
« on: December 25, 2015, 05:18:44 AM »
I loved it when I bought a 6 when it first was released back in the summer. I immediately bought another 6. It got old. I still have one in the fridge. I felt the exact same way about Fresh Squeezed. I'll pass both up for an Inversion IPA.

434
Commercial Beer Reviews / Re: Bells Expedition Stout
« on: December 22, 2015, 06:37:25 PM »
I picked up a 6 pack about a month ago. I drank one right away. It was good, but certainly would be better with age. I plan on collecting for a six year vertical her in about six years  :P

435
General Homebrew Discussion / Re: First Runnings Cocktail
« on: December 20, 2015, 07:22:54 PM »
I always make a hot scotchy. I always vorlauf first. I don't want my hot scotchy to have grain debris in it. I use a low ball glass and go with a double shot and then about 4-6 oz of hot wort on top. They are fabulous. What style are you brewing? I'm brewing a porter tomorrow. That'll make a good scotchy. Barleywines make the best IMO. But even the not as good ones are still really good. Kinda like pizza.

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