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Messages - fmader

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Beer Recipes / Re: Red Ale Recipe Critique
« on: August 14, 2013, 12:18:16 PM »
This is also my first time brewing with Maris Otter. I finally broke down and bought a sack. The LHBS had sacks of two row Briess on sale for $35 but limited to two per customer. So the money I saved there made it like buying the three sacks of two row that I planned on getting at regular price. That and the salesman told me to think of it as "pennies per beer" lol

Beer Recipes / Re: Red Ale Recipe Critique
« on: August 14, 2013, 11:49:54 AM »
Looks good to me Frank.  I like red/amber ales hoppier too, but an Irish Red has little to no hop presence. If that's what she's after, I say leave it as is. It'll be good.

I'll go for it... Thanks

Beer Recipes / Re: Red Ale Recipe Critique
« on: August 14, 2013, 11:48:08 AM »
If it were for me, I would up the hops. The old lady isn't a huge fan of hops... Hence the reason why I'm not brewing her an IPA lol. I did have the Mt Hood and Willamette additions at .75 oz, but I kicked them down because I have a handful of each of those growing on the vine that I plan on throwing in. I will be rebrewing an imperial hoppy red for myself he soon for the fall. I made one late winter that was finished Simcoe and Amarillo... I didn't like the Amarillo... My go with Cents instead

Beer Recipes / Re: Red Ale Recipe Critique
« on: August 14, 2013, 11:09:48 AM »
Bueller? Bueller? ... Anybody?... Bueller?

Beer Recipes / Re: Red Ale Recipe Critique
« on: August 13, 2013, 08:08:40 PM »
I'm curious why the precise measurement down to half ounces on grain. Is it the recipe software that does it?

Haha...No, I don't use software. I do it the old fashioned way. I usually round to the nearest quarter ounce. I figure since my scale can measure that, why not be precise?

Beer Recipes / Red Ale Recipe Critique
« on: August 13, 2013, 07:31:35 PM »
I plan to make my first stab at a Red Ale recipe to be brewed on Friday. This is not my favorite style, but the fiance is a huge fan Great Lakes Conway's Irish Red, so I figured I'd keep her happy. Plus it gives me an opportunity to brew something new....Tell me what you think.

Batch = 5.5 Gallons
OG = 1.052
IBUs = 26.2
60 minute mash @ 154

46% American Two Row Pale = 4 lb 11.5 oz
46% Maris Otter = 4 lb 11.5 oz
6% Caramel/Crystal 80L = 11 oz
2% Special B = 4 oz

60 minute = .5 oz Northern Brewer
10 minute = .5 oz Mt. Hood and .5 oz Willamette

White Labs 004 Irish Ale

General Homebrew Discussion / Re: Who Uses a Blow-Off Tube and When?
« on: August 13, 2013, 04:59:35 PM »
Every batch for atleast the first week.

All Grain Brewing / Re: Who's Brewing Today? s
« on: August 12, 2013, 02:47:17 PM »
I'll be making a yeast starter with WL 004 for an Irish Red that I'll be brewing Friday. I'll be bottling 10 gallons of a cherry stout and racking 5 gallons of a lemon wheat on Wednesday.

Beer Recipes / Re: Hopstand & Dry Hop IPA
« on: August 12, 2013, 01:35:03 PM »
Very nice!

I see you're using meridian. I have a pound of it and have yet to use it in anything. I rarely see people include it in any recipes. Do you have any tasting notes on it? And/or are you a fan?

Hop Growing / Re: Hop Seeds?
« on: August 11, 2013, 06:34:17 PM »
Yep, those are male flowers in with the female flowers.

Seeds are in the female cones. You usually don't have seeds in whole cone hops. I have seen a lot in British, some in US, and was astonished when I saw some floating in the boil using German hops. The Germans feel that they do not want seeds as that is a sign of low quality hops.

Edit, the seeds in the hop cone are the result of pollination with a male hop. You usually don't know what the male was, so if you plant the seeds the result will be odds less that shooting craps that something good results. That is why we get rhizomes to plant.

Ok, mine was planted this year from a rhizome... Is this a bad thing? And should it be taken out?

I'm sure how it would have gotten pollinated here.

Hop Growing / Re: Hop Seeds?
« on: August 11, 2013, 03:11:00 PM »
I'm glad that you posted this. Saves me the time of uploading a pic. I have the same issue on my cascade. Of the 11 plants (10 varieties) that I have, this is the only plant that has what appears to be seed pods on it.

I've brewed 80 or 85 gallons. I don't have my notes here, but I've brewed 14 batches. Two were 10 gallons for sure... There might have been one more ten gallon batch. The plan was to brew 30 batches this year, but I took 2 1/2 months off in the spring to get some graduate school work completed. I did my best to get back on pace in July, but we will come up short. I will be shooting for 25 now.

All Grain Brewing / Re: Mash Efficiency Problem
« on: August 10, 2013, 06:15:32 AM »
Since I brew in a barn in Ohio, I don't find it necessary to preheat the tun in the 90-100 degree summer heat, but when it's 10 degrees in the winter, I find it necessary to preheat it. But by preheating, I just leave inside next to the wood burner until I need it.

However, I am confused by this paradox since I usually keep my ratio around 1.75 quarts per pound, but I need my strike temp about 18 degrees over the target mash temp with bigger beers that use lets say 15 lb of grain. I run my strike temp 13 or 14 over for smaller beers that require 10ish lbs.

General Homebrew Discussion / Re: NHC Final Round Scores
« on: August 09, 2013, 12:11:54 PM »
Congratulations Frank.  From a recipe standpoint, I'm curious to know what you did to add the tart cherry.  Fresh, frozen, puree, etc.

I used fresh but frozen cherries. I bought them at a local orchard, but they were imported here in eastern Ohio from Michigan. I used 10 lbs in a five gallon batch. I racked onto them in the secondary for two weeks. It took a good 6 months for this beer to really get good. It scored higher in the finals because it was better with age. The one I drank last night was the best. It was brewed 7/31/12. I do have a four pack stashed away  :)

I did a 10 gallon batch a few weeks ago. I adjusted to 7.5 lbs per 5 gallons this year. I will be bottling next week.

But for an FYI... Tart cherries are usually ready early to mid July.

General Homebrew Discussion / Re: NHC Final Round Scores
« on: August 09, 2013, 12:02:38 PM »
When I hear the term "gusher", I usually think of wild yeast contamination rather than it being just a bit too fizzy.  This would especially be true if the other bottles, regardless of size, had an acceptable carb level.

I've had beers turn into gushers before. Not one bottle from this batch had an issue... Except for the ones that I sent.

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