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Messages - dls5492

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Yeast and Fermentation / Re: Stout Help
« on: November 23, 2017, 05:36:11 PM »
Thanks for everyone's input. I may end up trying each eventually. I'm going with London Ale to start.

I've been enjoying some stouts lately and thinking about mine. My current favorite is Pelican Brewing Tsunami, which to me is a beautiful "tropical stout" but with an American fermentation profile. Then I revisited Deschutes Obsidian. Hoppier than I remember it. I think my stout is in between those. So I'm going to slightly dial down my late hops and use London Ale. See where that gets me.

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Please let us know how it turns out. Thanks and happy Thanksgiving!

Yeast and Fermentation / Re: Stout Help
« on: November 23, 2017, 06:13:29 AM »
I like the Wyeast 1318 London Ale III.
Looks like I wouldn't have to adjust for attenuation. Any specia l fermentation tricks compared to 1056?

They say it's a famous brewery... true top crop. Is it yorkshire?

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I don't have any special tricks. I ferment at the lower end around 64 degrees. I do know the Brulosophy did an experiment comparing the 1056 to the 1318 in NEIPA's. This might be an interesting read for you.

Yeast and Fermentation / Re: Stout Help
« on: November 23, 2017, 05:01:56 AM »
I like the Wyeast 1318 London Ale III.

General Homebrew Discussion / Re: On tap for the holidays
« on: November 23, 2017, 04:56:37 AM »
Oatmeal Stout


Christmas Beer (Dark beer and mulling spices)



California Common

General Homebrew Discussion / Re: First time lagering
« on: November 17, 2017, 05:21:06 PM »
Yes. ;)

For 5-6 gal of average-gravity lager, one pack in a 2-3 L starter, two packs in a 1-2 L starter, or four packs direct pitched.
This is what I do. No problems whatsoever.

Homebrewer Bios / Re: Brewmeisters - Southeast Iowa
« on: November 16, 2017, 07:38:40 AM »
Welcome! Hopefully, we can meet at one of the festivals in Iowa next year.

Commercial Beer Reviews / Re: Ayinger Oktober Fest-Marzen
« on: November 12, 2017, 04:39:51 PM »

Homebrewer Bios / Re: Howdy All
« on: November 12, 2017, 04:38:47 PM »
Yes, welcome Matt! This is an excellent forum that helps home brewers of all levels of experience. I have learned a lot here and trust you will, too.

Beer Recipes / Re: Holiday porter
« on: November 05, 2017, 05:02:11 AM »
I do the following for my Christmas Ale:
1.5 tsp cinnamon
1.5 tsp nutmeg
.5 oz ginger root

I add them at 5 minutes left in the boil.

General Homebrew Discussion / Re: Session Beers: book discussion
« on: October 16, 2017, 04:48:00 PM »
I have not read the book, yet. But, Brad Smith did talk to Ms. Talley on his podcast a few weeks ago. See link below:

Thanks for posting. I haven't seen any in my beer, thankfully.

The Pub / Re: The Philosophy of a Ordering Beer
« on: October 07, 2017, 02:23:23 PM »
I drink, therefore I am.  :)

The Pub / Re: A Nice Surprise
« on: October 06, 2017, 10:26:13 AM »

Commercial Beer Reviews / Re: Tighthead Brewing Powerful Pils
« on: October 06, 2017, 08:56:02 AM »
German Pils guidelines (BJCP 2015) are 4.2%-5.2% ABV. IBU are 22 - 40. Hops used are the German Noble Hops (Hallertau, Spalt, Tettnang, etc.). The beer is usually clear, at least that is what I shot for.
Czech Premium Pale lager (or Bohmeian Pils) guidelines (BJCP 2015) are  4.2% - 5.8% ABV, IBU are 30 - 45. Hops used are Saaz hops. This beer is also usually clear.
When I brew my versions, I just use pilsen malt. 
So, is what you have there a pils? Probably not. Ultimately what matters is does the beer taste good and do you enjoy it. So maybe it is a NEIPL.
Hope this helps.

When I bottle, I put my bottles (about 52) in the dishwasher with pbw. I put it on the sanitize cycle. During that time, I prepare to priming solutions and do my set up. When the dishwasher is done, I would have the bucket of beer with priming solution ready to go. I remove the bottles, fill them all up, then cap. I haven't noticed any issues doing it this way. Hope this helps.

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