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Topics - flbrewer

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61
Beer Recipes / Rye Pale Ale
« on: February 23, 2015, 04:18:39 PM »
So the recipe I'm really enjoying right now from a local commercial brewery is made up of...
Grains
-80% 2-Row
-15% Rye
-5% Melanoidin

Hops
-Magnum (Bittering)
-Citra
-Centennial

My question is the 15% rye typical of a rye pale ale?
Secondly, any advice on how to schedule the hops and in what rough amount?


62
Ingredients / Pale Ales and color
« on: February 22, 2015, 04:28:21 PM »
I'm drinking this now, my first stab at all grain brewing...

http://www.homebrewersassociation.org/homebrew-recipe/regal-pale-ale/

This beer with many of my previous extracts have always been darker than I like as far as color goes. For the many commercial IPA and Pale Ales I drink that are very golden in color, are they not adding any crystal?

Secondly, if you looked at my recipe above, which of the ingredients outside of 2-row added any darker colors?

63
Ingredients / Melanoidin in Pale Ale
« on: February 20, 2015, 05:58:34 PM »
Had a long conversation tonight with a head brewer and at one point we started talking about the grain bill for a new pale ale they had on tap.

I thought it was fantastic, when I guessed the grain bill and mentioned crystal he quickly said "NO". He doesn't like it, and doesn't use it in most of their beers. He did mention that this beer had melanoidin malt in the bill along with 2-row.

What's been your experience with this malt?

64
Kegging and Bottling / Priming Sugar Issue
« on: February 19, 2015, 01:25:34 PM »
Just bottled a beer today and had a new issue pop up. Mixed up some water and the priming sugar, boiled for about 10 and let it sit for about 10 minutes while I siphoned into the bottling bucket.

When I mixed in the priming sugar it was VERY syrupy. I'm guessing I waited too long to pour it in and it cooled and thickened. I don't think it mixed too well and I know I left some behind. Any thoughts?


65
Yeast and Fermentation / Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 10:52:05 AM »
Any significant difference?

66
The Pub / Brewery Interview
« on: February 18, 2015, 10:17:59 AM »
I reached out to a local brewery and am going to speak to the owner/ brewmaster Friday about a volunteer opportunity. I think it'll be a great way to spend a couple of hours a week getting commercial exposure

I work in the professional world and would only typically show up to a job interview in a suit. Any advice on this one?

67
Homebrew Competitions / Competition Resources
« on: February 17, 2015, 06:23:32 PM »
Aside from the NHC, are there sites on the inter web that list various competitions by state?

68
Equipment and Software / Barrels
« on: February 16, 2015, 07:40:51 PM »
Would a barrel ever be a wise investment for a rookie all grain gent like myself? I came across this ad today here on the forums and it caught my eye.

Without REALLY going down the rabbit hole, can a barrel aged beer (on the homebrew scale) make for a tasty beer vs. traditional fermentation?

http://www.woodinvillewhiskeyco.com/barrels/

69
Equipment and Software / Extra Kettle
« on: February 16, 2015, 02:04:29 PM »
I was going to give away an extra 10 gallon kettle I had lying around to someone local but wanted to make sure I don't need it in the future.

I currently brew all grain with a different 10 gallon kettle and a rubbermaid mash tun. I also have a separate 10 gallon brew pot that just sat there on my last brew because I used a bucket and the other two pieces of equipment.

Can you think of any reason I would need an additional 10 gallon kettle?

70
All Grain Brewing / Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 10:13:33 AM »
I'm curious how well you can perceive the exact same recipe with varying degrees of temp (150 vs 155 or 160) and thickness? 

71
Equipment and Software / Cleaning Grain Mill
« on: February 15, 2015, 03:00:36 PM »
How are you cleaning your mill and/or hopper?

How often do you do so?


72
Kegging and Bottling / Bottle Bombs
« on: February 15, 2015, 02:59:04 PM »
I'm curious if anyone has any anecdotal or scientific accounts of exactly how many points of gravity movement would cause a bottle to be at risk of explosion (bottling earlier than a full fermentation)?

73
Equipment and Software / Hydrometer Reading
« on: February 15, 2015, 01:13:39 PM »
Just to confirm I'm reading these correctly...would you concur that this is 1.012?




74
Yeast and Fermentation / Culturing from Commercial Beer
« on: February 13, 2015, 05:44:41 PM »
Seems simple enough, was going to give this a try for fun and perhaps to use with a SN Pale Ale recipe.

If you do it, how has it turned out? I'm guessing you have to do this a few times (building up, decanting, repeat) before you get enough cells to pitch.


75
Equipment and Software / Water Testing
« on: February 13, 2015, 08:21:11 AM »
I've ordered a couple of tests through Ward which seem great but are pricey. I heard this mentioned today and was curious if anyone has tried their chemistry kits. Much more affordable considering you can test many times.

http://www.hach.com/brewingguide-waterquality

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