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Topics - nicosan1

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1
Yeast and Fermentation / Expiration on Yeast
« on: March 14, 2015, 01:03:00 PM »
I have two packs of WY 1217, West Coast IPA and was going to do a 6-6.5% IPA with the packs. They were packed on October 18 of last year. Do you guys think its still useful to try to make a starter and use these packs?  Just want to know. Otherwise I can go with US-05

2
Beer Recipes / Foreign Extra Stout
« on: February 27, 2015, 05:54:22 PM »
Been working on a Foreign Extra Stout Recipe. Want something thats got roasty, coffee notes and a bit of sweetness and fruit from the malt bill.  As for the yeast profile I thought to go with a good attenuater hence London Ale and for hopes some earthiness, spice and a bit of fruit with the Goldings.

Thoughts? Ideas? I've done sweet stouts and RIS but not FES so any ideas are welcome.

Malt
11 lbs Maris
12.0 oz Flaked Barley
8.0 oz Caramel 40
8.0 oz Caramel 80
8.0 oz Roasted Barley
5.3 oz Midnight Wheat
5.3 oz Chocolate Malt
3 ozs East Kent Goldings (60 minutes)
Wyeast 1028 London Ale

Water Treatment
New York City Water
8grams chalk
2 grams baking soda
2 grams calcium chloride

Est OG - 1.074
Est Final Gravity 1.016
Mash Temp 152 for 90 minutes
Single Infusion Mash, Batch Sparge

Estimated SRM: 32,4
Bitterness 43.3 IBUS
Estimated ABV 7.6%

3
Kegging and Bottling / Regulator to Start
« on: February 11, 2015, 10:58:09 AM »
Question, I still bottle condition but may switch and build a kegerator sometime this year. I was thinking of buying a regulator to start buying pieces, since I have some gift certs to use.  What is a good regulator to buy to start? I generally brew some american styles and some belgian styles. Should I get a dual regulator given that I carb some stuff at higher level than others? thanks for the advice.

4
Beer Recipes / Figs in a Belgian Dark Strong
« on: November 22, 2014, 09:19:17 AM »
Going to brew a Belgian Dark Strong tomorrow and I have some fig jam I made with my mother from my parents fig trees, was wondering when would be a good time to add it, for a bit of flavor, in the boil or after fermentation? 

Also should I macerate the figs in a blender before use? They are cut down to small pieces in the preserves.

Thanks for the advice.

5
Yeast and Fermentation / Wyeast 1272 American II
« on: June 22, 2014, 11:17:56 AM »
Am planning on brewing a West-Coast style IPA later on this summer.  I generally rely on either Wyeast or Safale yeasts and in doing IPAs Ive done US-05 or Denny's Favorite and 1056 in the past. Was wondering what people's experience has been with 1272 as an IPA yeast.  Like the flocculation, would like a bit of a brighter beer that is pretty attentuative.  Any thoughts?

6
Beer Recipes / IPA Recipe
« on: June 11, 2014, 06:11:17 PM »
I've been doing lots of belgians, but I want to get back to doing a solid hoppy beast that focuses on hop flavors and aromas and doesn't overwhelm my girlfriend's limited tolerance for bitterness. Therefore I came up with this IPA idea. Simple straightforward strong American IPA recipe with a focus on some hops I got in my freezer from Nikobrew.  Thoughts? 

Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 4.60 gal
Estimated OG: 1.068 SG
Estimated Color: 6.7 SRM
Estimated IBU: 99.2 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
11 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         1        86.3 %       
12.0 oz               Munich 10L (Briess) (10.0 SRM)           Grain         2        5.9 %         
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         3        3.9 %         
8.0 oz                Caramel Malt - 20L (Briess) (20.0 SRM)   Grain         4        3.9 %         
2.00 oz               Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop           5        71.9 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
1.00 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         7        -             
10.00 g               Gypsum (Calcium Sulfate) (Boil 15.0 mins Water Agent   8        -             
1.00 oz               Amarillo [9.20 %] - Boil 5.0 min         Hop           9        5.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           10       6.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Boil 5.0 min          Hop           11       8.4 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Boil 5.0 mi Hop           12       7.4 IBUs     
1.00 oz               Amarillo [9.20 %] - Aroma Steep 30.0 min Hop           13       0.0 IBUs     
1.00 oz               Centennial [10.00 %] - Aroma Steep 30.0  Hop           14       0.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Aroma Steep 30.0 min  Hop           15       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Aroma Steep Hop           16       0.0 IBUs     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         17       -             
1.00 oz               Amarillo [9.20 %] - Dry Hop 10.0 Days    Hop           18       0.0 IBUs     
1.00 oz               Centennial [10.00 %] - Dry Hop 10.0 Days Hop           19       0.0 IBUs     
1.00 oz               Galaxy [14.00 %] - Dry Hop 10.0 Days     Hop           20       0.0 IBUs     
1.00 oz               Mosaic (HBC 369) [12.25 %] - Dry Hop 10. Hop           21       0.0 IBUs     
0.25 oz               Amarillo [9.20 %] - Dry Hop 5.0 Days     Hop           22       0.0 IBUs     
0.25 oz               Centennial [10.00 %] - Dry Hop 5.0 Days  Hop           23       0.0 IBUs     
0.25 oz               Galaxy [14.00 %] - Dry Hop 5.0 Days      Hop           24       0.0 IBUs     
0.25 oz               Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop           25       0.0 IBUs     


Mash Schedule: Single Infusion, Medium Body, Batch Sparge

7
Kegging and Bottling / Colonna Corker
« on: June 08, 2014, 05:59:23 PM »
I recently made the move to a Colonna Capper/Corker so that I could Cork Belgians. I was able to cork my beers with the help of a video online for the Colonna from some Wine/Brew shop, however I didn't get specifics on how to cork so that I get enough of the cork still above the bottle lip so that my cages fit properly. Does anyone have a good set of instructions on how to properly cork so that I am doing it closer to what you would expect? 

8
Beer Recipes / Single hop saison idea
« on: March 21, 2014, 08:14:42 AM »
First off is like to thank you guys for help I. Working out extract efficiency issues on my previous brews, I've been double crushing my grain and it's really helped my efficiency!! 

Secondly, I have two packs of the private collection wyeast farmhouse blend, wanted to do a saison this next month.

Was thinking of doing mostly Pilsner malt, some Vienna, caravienne and Carmel malt for color and body. I have to winces of galaxy and was thinking of doing a single hop. Not to dominate the character given I want character of hop to complement the tartness and peppery finish of the blend.


Thoughts?

Should I do pilsner or 2 row, I've used both but will there be noticeable differences in malt character given hops and yeast? 

Thanks!

9
Yeast and Fermentation / Oxygenation in first few days?
« on: October 15, 2013, 01:07:21 PM »
Hey all, just brewed an imperial stout that measured at 1.095 (refract) or 1.100 (hydrom). I used two smack packs of Wyeast 1028 to pitch and I used my aquarium oxygenator before pitching. I heard on Jamil's BN show that with big beers they recommend reoxygenating with the oxygen pump for a little bit on a day or two after brew day on big beers.

Do folks think is a good idea or do they have recommended techniques? I know my FG will be higher because of the dark malts I used but just want to make sure that my yeast are happy. 

Thanks

10
Beer Recipes / Black IPA Questions
« on: August 18, 2013, 08:18:48 AM »
This will only be my third all grain recipe. My girlfriend wanted me to brew a Black IPA, Ive not done black IPA but have been reading Mitch Steele's book as well as get ideas about Black IPAs I like like Self Righteous and Black IPA. I have some Amarillo Hop pellets I though I could use but wanted to get your thoughts on this recipe.

Could you guys give me your thoughts? Want to get the malt and character that dont interfere too much with amarillo, and perhaps citra.  Do you have recommendations?


Batch Size (fermenter): 5.00 gal Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Volume 5.98 gal Final Bottling Volume: 4.60 gal Fermentation: Ale,
Two Stage Taste Notes:

Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain Brewhouse Efficiency: 65.00 %
Est Mash Efficiency 74.8 %
Taste Rating(out of 50): 30.0

Measured Original Gravity: Measured Final Gravity: 1.010 SG Actual Alcohol by Vol: 4.7 % Calories: 151.6 kcal/12oz
Mash Profile
Total Grain Weight: 14 lbs 14.0 oz

13 lb Pale Malt (2 Row) US (2.0 SRM)
8oz Carafa III (525.0 SRM)
8oz Caramel/Crystal Malt - 80L (80.0 SRM)
8oz Naked Oats, Flaked (1.0 SRM)
6oz Chocolate Malt (350.0 SRM)

1oz Chinook [13.00 %] - Boil 60.0 min
1oz Chinook [13.00 %] - Boil 15.0 min
1oz Centennial [10.00 %] - Boil 10.0 min

1oz Amarillo Gold [8.50 %] - Boil 5.0 min
1oz Citra [12.00 %] - Boil 0.0 min
American Ale II (Wyeast Labs #1272) [124.21 ml]


1 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days
1 oz Citra [12.00 %] - Dry Hop 7.0 Days

Beer Profile
Est Original Gravity: 1.069 SG Est Final Gravity: 1.016 SG Estimated Alcohol by Vol: 7.1 % Bitterness: 73.7 IBUs
Est Color: 30.2 SRM
Mash Name: Single Infusion, Medium Body, Batch Sparge
1.046 SG

11
All Grain Brewing / Mash Efficiency Problem
« on: August 03, 2013, 06:53:10 AM »
All-Grain experts, I recently built a cynlinder cooler mash tun (10 gallon) and started All grain. But I have been having problems getting all the projected sugars out of my grain.

I followed a recipe for a saison that would have gotten me 1.066 OG, but instead I got 10.52.

The cooler I use is a rubbermaid 10 gallon, I use a mesh tube to filter.

I mashed in at 153 when 154 was called for and after stirring, I noticed a temperature drop of 5 degrees., I mashed for 60 minutes, did an iodine test that showed Sac was occuring, not many starches. 

Batch sparged at about 168 degrees for 15 minutes and collected about 7 gallons total. 

What am I missing here? Am I doing something wrong in the process? Is my equipment to blame? Should I not stir much during the 60 minutes to keep temperature steady?

I have been reading John Palmer's book, watching videos, checking out Denny's notes to make sure I am not missing a step, but it seems like I am.

Thanks for your help and guidance.

12
All Grain Brewing / Starter All Grain Equipment
« on: March 10, 2013, 11:31:20 AM »
Seeking some advice as a newer AHA member. I have been doing nothing but partial mash for the past year or so, have recently took an All-Grain class and am interested in getting into All-Grain fully, to save some cash and control my brews a bit more. I generally do a range of higher 5-8% beers in 5 gallon batches. What type of cooler should I get that will allow me to do my regular brews and a few bigger bears like a DIPA, Imperial Stout? Given the limits of the 5 gallon coolers, would a 7 gallon be the best option? Should I just buy online and do the work myself or buy a regular setup?  Space and price limitations (I live in NYC, but may be in DC soon) are a part of my calculus.

Thanks!

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