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Messages - fmader

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901
Equipment and Software / Re: Bru'n water and cold steep
« on: March 14, 2014, 06:22:58 AM »
I don't brew dry stouts, so that may be a different animal, but for my stouts and porters I actually prefer a bit more roasty bite.
If you use enough, you still can make it as roasty as you'd like it to be. You just eliminate the unpleasant bitterness... At least I find it unpleasant. But as you guys are doing with adjusting the pH, you're probably eliminating it too this way. I'm not that knowledgable with water chemistry at this point and am kinda on the fence about making that great leap.

come on down and have some of my the american oatmeal stout i have on tap right now - i guarantee you you'll make the leap!

+1.  Same for my foreign export !

Haha... Wanna come have one of my Breakfast Stouts? I like to describe it as perfect  ;D

Hence the reason why I'm on the fence.

902
Equipment and Software / Re: Bru'n water and cold steep
« on: March 14, 2014, 04:14:38 AM »
I don't brew dry stouts, so that may be a different animal, but for my stouts and porters I actually prefer a bit more roasty bite.
If you use enough, you still can make it as roasty as you'd like it to be. You just eliminate the unpleasant bitterness... At least I find it unpleasant. But as you guys are doing with adjusting the pH, you're probably eliminating it too this way. I'm not that knowledgable with water chemistry at this point and am kinda on the fence about making that great leap.

903
Beer Recipes / Re: Rye Stout
« on: March 14, 2014, 04:09:00 AM »
Very interesting.  I'll have to research it a bit further.  I had heard of adding the dark grains to the mash tun just before sparging but had never heard of cold steeping.  Is there a specific reason why you wait until 20 minutes left in the boil to add it to the kettle?  That would make it difficult for me to estimate my final volume.  Can you add it at the beginning of the boil and get the same results?

I suppose you could. 20 minutes is just enough time to boil out the nasties. I always bring it back to a boil before I start my count again. It is a bit trickier to figure final volume. Just remember you still have the same boil off rate over the coarse of an hour. And you'll still have roughly the same amount of grain absorption as you would in the mash. The part that I'm not a fan of with the process is that the mash will be thicker than I'd like because about a 1/4 of the water is added late to the boil. So I usually cut my sparge water down to compensate the mash water.

904
Hop Growing / Re: 2014 Planting?
« on: March 14, 2014, 04:01:00 AM »
I'm not worried about getting an early jump on hop-growing season.  I'm thinking about how much work it's going to be to dig up 10 established hop crowns and then move them all.  These have been in the ground here for 4 years now, so I'm guessing they're about 3 ft down into solid clay.  I did till up the bed and till in a ton of horse manure initially, but since then I've only top-dressed with compost.  I could be looking at a very difficult job, trying to get all of the hop mass out! 

Who needs a home gym when you have a hop garden?   ;D
This is why I haven't bought a pump yet haha.

I was just thinking about manure compost the other day. I tilled some into the soil when I planted the hops. Then they've been under heavy wood mulch since then. I think every few years when I did into the root system to keep them under control, I'll recompost them at that time.

905
Ingredients / Re: Hop Flavor Database
« on: March 14, 2014, 03:55:53 AM »
Very interesting find. Now they need tp publish a matching compendium of hop varieties that list which of each component they contain and how much.

Exactly what I thought. I think that'd be more practical. I mean... I don't think I would use less hops though  :P

906
Beer Recipes / Re: Rye Stout
« on: March 13, 2014, 04:22:38 PM »
At the risk of jumping your thread, what exactly is cold steeping and what are its advantages?  Does it give you a less bitter roasted flavor?

You're spot on with the less bitter roasted flavor assumption. By no means am I an expert on the deal, but my method of cold steeping is to line a stock pot with a 5 gallon paint strainer bag. I crush my dark drain, add them to the bag, and then add 2 qt/lb of water. I let them steep for a day and stir occasionally. Then I add the "tea" to the boil with about 20 minutes to go. You will need to use more dark grains with this method than you would if you mashed them.

907
Beer Recipes / Re: Rye Stout
« on: March 13, 2014, 11:42:14 AM »
If you;re going to use chocolate malt, why not chocolate rye?

This guy here is always on his toes!  8)

908
Beer Recipes / Re: Rye Stout
« on: March 13, 2014, 10:44:48 AM »
My initial thought would be no, but I'm not sure with that low of a gravity. My last stout was a breakfast style stout, and I cold steeped 4 lb chocolate malt, 3 lb roasted barley, and a pound of black patent. The gravity of this beer was 1.080ish and was an 11 gallon batch. The beer is stellar. My rule of thumb that I go by when cold steeping grains is to double the amount that you would mash. I have never used carafa II, so I'm not sure how roasty that tastes. But I would go out on a limb and say that this beer will have a very mild roastedness to it. I'm sensing that you want the rye to shine through some, so you don't want a heavy roastedness though. If it were me, I'd probably add a 1/2 pound to a pound of both dark grains to your bill.

See what anybody else has to say about this....

On a side note... I cold steep for roughly 24 hours in qt/lb of water

I actually looked at that breakfast stout post before making this one. that's part of what got me second guessing myself. I don't want a lot of roast but I want it to taste like a stout. But I'm also open to unexpected wonder so unless someone says it's way way too little I will likely go for it.

Thanks

If you do go ahead and use this amount, I will be anxious to see how it turns out. Who knows, I might be using way too much haha. If you had a higher gravity beer, I'd definitely would use more. But being this light, this could be the ticket!

I think you'll like the results of cold steeping. I won't make a stout or a porter any other way.

909
Beer Recipes / Re: Habanero/Mango Pale Ale
« on: March 13, 2014, 10:07:05 AM »
Ok guys... Here is the first draft of a recipe...

Batch = 5.5 gal
OG = 1.060

80% Pale Two Row – 9.75 lb
15% Munich – 2 lb
5% Carapils – 11 oz

60 minute – ½ oz Warrior
15 minute – 1 oz Citra
10 minute – Yeast nutrient and whirlfloc tab
5 minute – 1 deveined and deseeded sliced habanero (bagged and allowed to steep through hop stand)
0 minute – 2 oz Citra (30 minute hop stand)
Dry Hop – 2 oz Citra after secondary fermentation

WLP 001 Cali Ale

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

Taste for habanero flavor – potentially add more habaneros to taste
Add dry hops for a week or so after secondary fermentation is complete

910
Beer Recipes / Re: Rye Stout
« on: March 13, 2014, 09:48:24 AM »
My initial thought would be no, but I'm not sure with that low of a gravity. My last stout was a breakfast style stout, and I cold steeped 4 lb chocolate malt, 3 lb roasted barley, and a pound of black patent. The gravity of this beer was 1.080ish and was an 11 gallon batch. The beer is stellar. My rule of thumb that I go by when cold steeping grains is to double the amount that you would mash. I have never used carafa II, so I'm not sure how roasty that tastes. But I would go out on a limb and say that this beer will have a very mild roastedness to it. I'm sensing that you want the rye to shine through some, so you don't want a heavy roastedness though. If it were me, I'd probably add a 1/2 pound to a pound of both dark grains to your bill.

See what anybody else has to say about this....

On a side note... I cold steep for roughly 24 hours in qt/lb of water

911
Equipment and Software / Re: Stainless Steel Hop Flter
« on: March 12, 2014, 07:16:20 AM »
Some fancy-smancy filters. I used to bag my hops in a fine mesh bag. But kinda along the lines of what Paul said, I could pick the bag out of the boil and it would hold the wort. If it's holding the wort, then it's also holding in the hop goodness. I find better results of just tossing the hops in the boil. I filter going out of the keg into a bucket. My filters cost 27 cents... and I get two in a pack!
This also works... I only use the stainless hop spider when I am using my plate chiller though... You want to avoid the hops going into the plate chiller.  I have not noticed any issues with hop flavors or bitterness utilization since switching about a year ago.
Makes sense with the plate chiller. I have an immersion chiller for now. But changed up my filter system a ton before I decided less is more... I zip tie a sanitized leg stocking on the end of the hose going into a bucket. It's kinda like germ-x... It stops 99.9% of any debris from coming through  :P

912
Equipment and Software / Re: Stainless Steel Hop Flter
« on: March 12, 2014, 07:03:44 AM »
Some fancy-smancy filters. I used to bag my hops in a fine mesh bag. But kinda along the lines of what Paul said, I could pick the bag out of the boil and it would hold the wort. If it's holding the wort, then it's also holding in the hop goodness. I find better results of just tossing the hops in the boil. I filter going out of the keg into a bucket. My filters cost 27 cents... and I get two in a pack!

913
General Homebrew Discussion / Re: NHC shipping issues
« on: March 12, 2014, 06:15:35 AM »
My wife just let me know that mine are successfully on their way to KC....

Now you have to list her as an assistant brewer

Probably should with everything she lets me do in regard to brewing:)
Apparently she scans your forum posts too  :P

914
General Homebrew Discussion / Re: Scaling recipes
« on: March 11, 2014, 02:48:39 PM »
This forum is great. Great people and great advice. I like obvious questions... I can practice and get better at answering them!  :P

915
Hop Growing / Re: Indoor Hops?
« on: March 11, 2014, 02:01:29 PM »
Looks you need to make hoppier beers, Denny  ;)

No matter how hoppy I make them, it's hard to use up 19 lb. of Cascades in a year!

according to fmader and erock that's only like 15 gallons of beer.

Haha... I don't think I could use 19 lb of cascades... However, I'm thinkjng about brewing a heavily hopped, cascade only stout for the fall  ;D

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