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Messages - Wort-H.O.G.

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346
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 10:35:14 AM »
awesome info thanks for sharing everyone. I ordered 1968 and will give it a shot.

347
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 09:33:04 AM »
1968....any temp tips?

I Pitch 63°, ferment 66°, finish 70°.

good info. mash temp relation to FG- 153-154F work well?

348
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 09:16:35 AM »
1968....any temp tips?

349
The Pub / Re: Brand new beer style...
« on: April 22, 2015, 05:00:31 AM »
Poor BIPA...he never gets a chance  ;D  #IMAFAN

350
Beer Recipes / Re: ESB thoughts
« on: April 21, 2015, 05:54:43 PM »
Just happy I'm not temp controlling g a lager now...lost power in big storm and looks like tomorrow before we restore. Good night for whiskey though.



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351
Beer Recipes / Re: ESB thoughts
« on: April 21, 2015, 04:11:24 PM »

I'd use a different yeast, but other than that it looks good.
Such as? I've used wlp02 in similar esb.

352
Beer Recipes / Re: ESB thoughts
« on: April 21, 2015, 04:09:47 PM »

Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.
Good to know. Never tried 1968. I hear you on the biscuit. Done it without, considered using  a touch to see. It's avangard Maris and it's not as toasty as the floor malted Maris I used most of my previous beers.

353
Beer Recipes / ESB thoughts
« on: April 21, 2015, 10:30:21 AM »
Tweaked my ESB recipe and looking for anything you might suggest.

thanks in advance



Recipe: Heisenberg ESB   TYPE: All Grain
Style: English Extra Special Strong Bitter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.6 SRM      SRM RANGE: 6.0-18.0 SRM
IBU: 44.6 IBUs     IBU RANGE: 30.0-50.0 IBUs
OG: 1.055 SG      OG RANGE: 1.050-1.060 SG
FG: 1.013 SG      FG RANGE: 1.011-1.015 SG
BU:GU: 0.806      Calories: 197.2 kcal/12oz   Est ABV: 5.4 %      
EE%: 77.00 %   Batch: 5.75 gal      Boil: 7.73 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 11 lbs   Total Hops: 4.75 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.4 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                             Name                                             Type              %       
10 lbs                Pale Malt, Maris Otter (3.0 SRM)                Grain           90.9 %       
8.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain           4.5 %         
4.0 oz                Biscuit (Dingemans) (22.5 SRM)               Grain           2.3 %         
4.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)  Grain          2.3 %         
1                          WLP007                                                   Yeast

Name                   Description                               Step Temperat Step Time     
Mash In                Add 21.30 qt of water at 164.2 F          154.0 F       75 min       

---
Batch sparge with 2 steps (Drain mash tun , 3.83gal) of 185.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.045 SG   Est OG: 1.055 SG
Amt                                    Name                                            Type                 %/IBU         
1.75 oz               Challenger [7.50 %] - Boil 60.0 min               Hop                  40.8 IBUs     
1.00 oz               East Kent Goldings (EKG) [5.00 %]5 min -     Boil Hop            3.1 IBUs     
1.00 oz               East Kent Goldings (EKG) [5.00 %] 1 min -    Boil Hop            0.7 IBUs     
1.00 oz               East Kent Goldings (EKG) [5.00 %] - Dry Hop 5 days

354
Amanda, you echoed my own thoughts!  But I have mixed feelings...if you need to be a trained taster to detect the difference, does the difference really matter?  I don't know.

I don't know either, especially since no information was given about the tasters (like they are in the AHA REF articles).

My concern is tasters like this...
i've seen people i know drink a beer with crap tons of diacetyl and say "mmm, buttery malt flavor", while i'm like "puke, this is horrible".
...being used in a controlled experiment.


Either way, I'm won't change my starter-makin' ways!  ;D

im all about starters also..cant say at this point i will change.



355
Did these tasters have any sort of sensory training?

I have found significant differences in my own beer between making starters and direct pitching, so much so in fact that I will not make a beer if I don't have time for a starter.

When you say that only 9 of 20 could correctly identify something that I have identified in my own beer as a significant set of flaws (as well as other brewer's beers), it makes me wonder about the quality of their sensory analysis. For instance, could these people pick out a spiked beer from a triangle test, say if it was spiked with vodka or artificial butter?

Amanda, you echoed my own thoughts!  But I have mixed feelings...if you need to be a trained taster to detect the difference, does the difference really matter?  I don't know.  I agree with you that my beers seems much better to me when I make a starter.  even when I've been pitching smack packs directly to the 2.5 gal. batches I've been making I still don't get the results I do when I use a starter.  But I've never actually done a triangle to confirm my tastings.
I don't know.  A beer can have significant off flavors of things like diacetyl and acetaldehyde and many drinkers don't necessarily notice i've found.  If you're just use to throwing the beer down your throat you may or may not notice flavor differences so much.  Before I started brewing I really liked a local brewery here.  Once I started selectively evaluating what a beer actually tasted like I noticed many off flavors in those beers I used to enjoy.  I think there is a difference between just throwing them back (even though you enjoy the 'overall' flavor) and actually paying attention to the individual components of the beer.

i've seen people i know drink a beer with crap tons of diacetyl and say "mmm, buttery malt flavor", while i'm like "puke, this is horrible".  for every beer there's a fan - not so different with food and vast differences in tastes and perceptions of whats good, bad, or most the preferred / desirable attributes.

356
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 21, 2015, 05:49:07 AM »
I'm going to add a Spencer Abbey Ale.

Very nice. Are they ever gonna produce enough to ship out of the area ?  Dying to try it at some point.
My brother who works at the Abbey says they are shipping out of state now. If I remember correctly its in most New England states, NY and maybe California and D.C. I wonder if Jonathan, Eric and Darkside are seeing this in VT, RI, and NH.
I'll keep my eye open in RI. I'm pretty sure I've gotten mine in Mass in the past.

I haven't seen it in a store here in VT yet. Someone brought a bottle to homebrew club last month so I tasted some. I'm pretty sure they got it in MA though.

Western MA is a lovely region in ways. if you can avoid the ticks and tornadoes it's a nice place for a camping trip. Plus you are close to VT which is even nicer and (mostly) without tornadoes.
No ticks in vt?

plenty of ticks, fewer tornadoes.

few earth quakes time to time...at least when I lived there.

357
Beer Recipes / new Pale Ale
« on: April 19, 2015, 05:57:39 PM »
Yeah doesn't work out as roast malt setting...at least at 10lbs. That drops projected ph to 4.4. Setting it to crystal gets closer, but as long as you know you what you are dealing with, you can just add your baking soda in advance and all is good.

I had similar lower ph with floor malted Maris otter I was using.
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358
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 19, 2015, 11:38:18 AM »
CascadesRunner / Drew-
3 bombers on the way tomorrow. German Pils, Vienna Mandarina IPA, and Helles Bock.

1Z14T94YP295120047

359
Beer Recipes / Re: new Pale Ale
« on: April 17, 2015, 07:50:17 PM »

There could be another reason for the low pH. I've had a similar response from an English brewer using Crisp Amber malt. The maltster calls it a 'roast' malt. But, when the brewer planned the brew with Bru'n Water, he assumed it was a crystal malt. He measured pH and found the mash was a couple tenths low. When he went back and entered the amber malt as a 'roast' malt, the pH prediction was almost perfect.

I guess its possible that this Red malt may have a similar response. Try it as a roast malt and see if the prediction is closer to your observation.
I suspect there is some acidulated Impact not reasonably accounted for Martin. It's the second time I've run into this , and I'm not so surprised this time. Your software is dead on most of the time. It's these anomalies with base malts that are processed differently that throw things out of wack. Once you know what you are dealing with its rectifiable. 


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360
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 01:52:53 PM »

Is that copper on the legs?

From the Northern Brewer site, Question and Answer section:

"The copper pieces on the Bru Burner are copper plated, not painted"

So not solid copper but not painted either.  Either way, its a think of beauty.

Paul
That's good. You wouldn't want all that weight on solid copper

Shoot, if it was solid copper the scrap metal guys would strip it before the water came to a boil.
Ha! True.  But yeah, could care less either way...it's all about the performance.

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