Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - dzlater

Pages: 1 [2] 3 4 ... 6
Beer Recipes / Dry Hopping w/ Willamette
« on: December 24, 2013, 03:32:33 PM »
I brewed an APA with these hops.
.5 oz challenger @ 60
.7 oz centenial @ 15
.3 oz simcoe @ 15
1 oz. centennial @5
1 oz. simcoe @ 5
.8 oz. sterling @ 0

Would dry hopping it with Willamette hops be a bad idea?
Or should I use one of the varieties that I used in the boil?

Beer Recipes / IPA hop schedule & varieties?
« on: November 24, 2013, 06:36:56 AM »
I could use a little recipe feed back.
I have a bunch of hops in my freezer, that want to use up.
So I am thinking of brewing up an IPA
I do have some other hops I could use: Bramling Cross, Challenger, Sterling, and EKG.
How's this look? I also plan on dry hopping.
IPA (American IPA)

Original Gravity (OG): 1.060  (°P): 14.7
Final Gravity (FG):    1.015  (°P): 3.8
Alcohol (ABV):         5.89 %
Colour (SRM):          4.4   (EBC): 8.7
Bitterness (IBU):      69.6   (Tinseth)

50% American 2-Row
50% Pale Ale Malt

1.00 oz Magnum Pellet (12.5% Alpha) @ 70 Minutes (First Wort) (0.2 oz/Gal)
0.50 oz Target Pellet (9% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Centennial Pellet (9.7% Alpha) @ 20 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.2 oz/Gal)

Single step Infusion at 153°F for 60 Minutes. Boil for 60 Minutes

Fermented at 68°F with

Recipe Generated with BrewMate

Is there any point in using whirl floc or other kettle finings if you are just going to dump all the break material into the carboy/bucket ?

Other Fermentables / Insipid cider, tannens and acid blend fix?
« on: September 30, 2013, 03:29:31 AM »
 I made another attempt at a cider. I followed one of the recipes from the cider seminar at the AHA conference," Bourbon Oaked Cider".
 After letting it ferment out (at this point it tasted pretty good) I transferred it to a secondary and added the bourbon soaked oak chips for two weeks.
After the two weeks I added camden tablets and potassium sorbate waited 24 hours and transferred to a keg. I had a taste and it pretty much tasted like apple juice with little flavor and no bite. It tasted better before adding the oak, and the camden/potassium sorbate, and now it doesn't need any backsweeting.
 My question are. Did adding the camden/potassium sorbate change the flavor, and would adding some acid blend and wine tannins to the keg help give it a bit more pop? Or does that stuff need to be added prefermentation?

Other Fermentables / Yeast nutient questions?
« on: August 29, 2013, 04:16:17 PM »
After attending the cider seminar at the AHA conference I want to give it another try.
The recipe says to use Fermaid-k and DAP.
I have wyeast yeast nutrient can I just use that?

Yeast and Fermentation / English yeast in a APA
« on: August 08, 2013, 03:19:35 AM »
I was planning on brewing an APA using wlp007,Dry English Ale yeast. From what I have read it should work well in an APA.
The shop had no 007, so asked if there was a wyeast equivilant.
He looked it up and said it was "whitbread"
Unfortunatly he gave me 1099 whitbread, instead of 1098 whitbread dry.
So how would 1099 work in an APA?

I brewed a bitter last Saturday with an OG of 1.040. Today it is down to 1.012.
I have brewed this same beer before and it finished at 1.010.
I still need to dry hop it the recipe calls for 1 oz. for 7 days.
The beer is to be served on June 28th at the AHA conference.
I have a few options I am considering.
1) Dry hop it today, in primary let it sit for a week, keg and force carb.
2) Transfer to secondary, dry hop it, let it sit for a week, keg and force carb.
3) Keg it today let the last few points of attenuation naturally carb, the keg. Add dry hops 1 week before serving.
4) Same as #1 but let it ferment out and add priming sugar to carbonate.
5) Same as #2 but let it ferment out and add priming sugar to carbonate.
6) My homebrew club has a cask I could use, so I could use one of the above methods or some combination of all of the above, and serve "real ale".
I am a little leary of this as I haven't done it before, and I am not sure if the cask would have time to settle before serving and I don't want to serve up a yeast mess.
7) Some variation of all of the above.
I do have a fridge I can put this in so cold crashing somewhere in the process is a possibility.


The Pub / Sh!t Beer Geeks Say
« on: April 24, 2013, 03:43:54 PM »
This is hilarious.

I bet we are guilty of uttering at leadt one of these phrases.  :D

Beer Recipes / Cream Ale Saison ?
« on: April 21, 2013, 05:42:46 AM »
 I was debating on whether to brew a saison or a cream ale, and came up with this.
I don't have a lot of experiance with saisons, so I figured I'd post the recipe and see what you all think?
Do you all think this will be any good, or just a nasty watery insipid mess?

OG 1.042
FG 1.006
IBU's 21
6 gallon batch

3.25 lb. 2 row
3.25 lb. 6 row
1 lb.     demerara sugar
0.5 lb.   flaked corn

0.25 oz. Polaris hops @ 60 min. (because I want to get rid of them, but I also have magnum I could use)
1 oz. saaz @ 10 min.

mash @ 148ºf
some sort of saison yeast?

General Homebrew Discussion / Dry hopping with top cropping yeast?
« on: March 01, 2013, 04:03:01 PM »
  I fermented a beer using Wyeast 1318 London Ale III.  When it came time to dry hop there was still a nice layer of yeast on top of the beer.
  I racked from the Better Bottle to 5 gallon carboy, and added the hop pellets. I kept the carboy at room temp. around 67°f. By the next day there was a new layer of yeast on top of the beer. I let it sit for a week cold crashed it with gelatin for a few days and then kegged it up. The beer is good but I did'nt get a lot of the dry hop aroma I was expecting. I think maybe the hop pellets mixing with the yeast might have something to do with this.
  I have another beer ready to dry hop using the same yeast.
  Should I transfer it, cold crash and keep it cold while the dry hops are in there? I have read that that dry hopping at colder temps. isn't the best way? Or maybe dry hop in the keg?


Yeast and Fermentation / Can I vacuum seal yeast?
« on: February 17, 2013, 05:40:45 PM »
Just another one of my wacky ideas.
Can I vacuum seal yeast?

Extract/Partial Mash Brewing / Hop adjustment for a partial boil.
« on: February 15, 2013, 03:28:16 PM »
I was thinking of brewing a 6 gallon batch of beer with an OG of 1.070, and then topping it off with water to yield 11 gallons of a 1.038 session beer.
When I brew this recipe as a 6 gallon batch without top off water my hop additions are:
1 oz of 7.1% aa challenger @ 60 mins.
.5 oz of 6.1% aa Mt. Hood @ 10 mins.
At about 30 ibu's
I am not sure how to adjust the hops for the concentrated boil?
I know I will get less bitterness from the higher gravity boil.
I am assuming I need to adjust for the lower hop utiization from the higher gravity wort, and also increase amount of hops by the % water that I am adding?
If I use brewing software and set it up for a 6 gallon batch @ 1.070 and adjust the hops for 30 ibu's. And then increase that by the 45% top off water will I be close?

Beer Recipes / scaling down recipe gravity and late dry hop additions?
« on: January 23, 2013, 05:01:27 PM »
  I took this Red Velvet recipe and scaled it down to an OG of 1.051.
  I scaled down the 60, 30, and 10 minute additions to keep the BU/GU the same as the original recipe.
My question is regarding the 0 minute and dry hops, should they get scaled back or since they don't contribute any bitterness should I leave as the original recipe says?


Kegging and Bottling / Yet another keg line balancing question.
« on: December 29, 2012, 07:17:36 AM »
I recieved a tap for Xmas that I am going to install in my fridge door.
From what I understand I want to use 3/16" lines.
Searching  around on the internet I have seen a lot of folks say to start with 10' and shorten as needed.
Whan I do the math I wind up with much shorter lengths.
If I go here
 and put in 2 volumes at 45ºf it tells me to set the regulator at 9 psi.
If I go here
and put in 9 psi, resistance of 2, and height of 1' , it gives me a line length of 4.25'.
Do I really need start with 10' that I see recommended or would five' work?
I am heading to the store later today, so any tips would be appreciated.

Other Fermentables / A little help with a batch of cider.
« on: November 24, 2012, 08:43:29 AM »
At the request of a friend I decided to have a try at making a batch of cider.
Here is the rundown:
Bought 5 gallons of various brands of apple juice and cider at the local grocery stores.
10/22: Pitched a packet of Montcharat wine yeast.
11/3:   I transfered it to a secondary ( I know probably to soon ) and added 24 oz. of frozen apple juice concentrate.
11/10:  I added 2 oz. of mediium toast American oak cubes.
11/21: Gravity down to 1.001, moved out of 65°f room to cold garage.

 The carboy is filled up to the shoulder, I have been reading one wants to pretty much fill it up to the top to avoid oxidation. Should I add some more juice, or some more concentrate to bring up the volume? I am not sure if it's a good idea but I also was considering buying some apples peeling, slicing them up and then and cramming in the carboy. Thinking this would take up some head space and add a bit more flavor as well as fermentables. If I do any of these things should I bring it back inside where it's warmer?
  Also if anyone has any advice on adding acids, tannins, sweeteners etc. I sure could use it.
Right now I am figuring on not messing around with it too much, but just let ferment out and bottle it using carb tabs, in 2 liter soda bottles.

Pages: 1 [2] 3 4 ... 6