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Messages - pyrite

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I don't know how La Roja tastes like but I do have a suggestion for a simple sour brew..

I suggest to keep it at as simple as possible by brewing your favorite triple recipe, something in the ball park of 7% give or take a %. Once you have fermented your favorite Belgium triple, transfer this beer to a glass carboy add 2oz of oak cubes and pour in a vial of WLP655 Belgian Sour Mix 1.

Leave the beer in contact for no less than 3 months aging at room temp or around 75F even the the garage at summer time will work and you can even leave it longer if you desire more sourness.  But after 3 months time, bottle or keg it, and you can taste the difference the sourness provides to a beer you are already familiar with.

Beer Recipes / Re: Critique my stout recipe?
« on: June 17, 2010, 08:59:29 AM »
Also, to get any real flavor from the cocoa nibs you will have to leave them aging in the secondary for way over 2 weeks.  I made a stout where I added nibs to the aging beer and it was not until after a couple months that I began to get a real decent taste from the cocoa.

Beer Recipes / Re: Critique my stout recipe?
« on: June 17, 2010, 08:50:36 AM »

I've got to ask this because I've went to grocery stores looking and asked but nobody can tell me... What are cocoa nibs and where do I find them  ???

This info is straight from this website.....

Certified organic and Fair Trade from Ecuador. Cacao nibs are the pure and raw form of chocolate with nothing added. The nibs are the flavorful inner part of the cacao bean that are cured after gathering and then carefully roasted to bring out the full chocolate flavor and aroma. Chocolate, cocoa and cocoa butter are made from cacao beans. They are great for brewing cocoa flavored beer, wine, mead, or liquors. Cacao nibs are also great to snack on! If you like dark, bittersweet chocolate, you might have to be careful because these can be addicting!

The nibs can also be coarsely ground and added to coffee or brewed like coffee on their own for an amazing chocolate drink. In brewing, they can be added directly to the boil, or added to the secondary fermentor and allowed to steep for 5 to 10 days. If used in the boil, some of the natural bitterness of the pure cacao will be extracted, and with a little R & D they can be used to replace some of the bittering hops in a recipe. The cacao flavor is naturally great in porters and stouts, but the possibilities are many.. try a cocoa Nut Brown or Celebration Ale, or perhaps a rustic red...

Cacao contains high levels of suffer and Magnesium plus many other trace minerals and compounds. Cacao is known to trigger feelings of love and happiness due to high levels of phenylethylamine, and to diminish appetite due to high levels of MAO inhibitors (monoamine oxidase enzyme inhibitors). Cacao has diuretic properties and has been used as an aid for high blood pressure because it helps improve circulation and dilation of blood vessels.

Yeast and Fermentation / Re: Conditioning Question
« on: June 16, 2010, 11:17:59 PM »
Once fermentation is complete and the desired terminal gravity has been reached, it's good practice to let the beer stay in contact with the yeast cake at fermentation temps, sometimes even increasing the temp by a couple of degrees helps the yeast mop-up some of the by-products produced during fermentation. Sometimes, if everything is done right the yeast has very little to mop-up, but depending on the yeast strain and other variables, often it's just good practice to hold the beer at fermentation temps for a couple extra days, after the beer has reached terminal gravity.

So lowering the temp on the beer right after it has reached terminal gravity will decrease molecular movement and will slow down chemical reactions, thus, making it harder for the yeast to mop-up any of the undesired by-products produced during fermentation. 

Beer Recipes / Re: Critique my stout recipe?
« on: June 16, 2010, 05:00:25 PM »
Just off the top, it looks like a high amount of dark malts for what seems like a 5 gallon batch.  Might be OK if you're cold steeping (overnight) the cracked dark grains, though, and adding it to the last 15 minutes of the mash or directly to the boil kettle (since it tends to utilize less of the dark grains; and it leaves behind the unpleasant portions of the roast).

Agree with cocoa nibs in the secondary.  I used 4 oz in 5 gallons.

Actually in a stout I would not cold steep any grains in an effort to try and prevent the roast from prevailing.  I would think that this style of beer calls for a bit of roasty overtones to add to the complexity of what is a stout.

All Grain Brewing / Re: Black IPA?
« on: June 16, 2010, 10:45:59 AM »
You and me both, buddy....

Because for human beings, the organoleptic experience begins with the eyes.

Sure, no argument there...I guess I just haven't found a black IPA yet that makes me go "wow, I want to drink that" when I look at it.

Have you found an regular IPA that makes you go wow i want to drink that?   

I've never felt the need to sanitize the oak cubes, you can just drop them right in.  Many times I've added oak cubes and have let them age for many, many months with no problems. probably don't need to sanitze them, especially if they've been whiskey soaked.  If not soaked, and if it makes you feel more secure, you could steam the chips or cubes or even stick them in the oven.

I'd be more worried about contact time.  I've tasted a lot of potentially great beers pretty much ruined by too much oak (especially where American Oak is used).
Of course, that threshold is something you have to determine for yourself by frequent tasting during the aging process.  For me, the big beers are so complex on their own that while some oak character can add a nice dimension to the beer, too much oak can easily overpower the other flavor subtleties happening in the background.

Contact time is so hard for me to determine.  I take samples out of my oak barrels and the oak flavor is strong so I say okay it's time to rack off  the oak and into bottles, but when I taste the beer out of the bottle the oak goes away.   

Ingredients / Re: Using real chocolate
« on: June 16, 2010, 08:26:44 AM »
I've used organic cocoa nibs, but that really has no real sugar chocolate flavor, they have more of a raspy faint chocolate flavor.  For coco nibs I added 16oz (dry hop method) to a 5 gallon beer and aged it for 8months, and the taste of cocoa was really evident, so good..

Also if you want to use cocoa nibs in the boil, they add a bitterness to the beer.  You can substitute some bittering hop additions with cocoa to get a chalk like raspy bitterness.

I've never felt the need to sanitize the oak cubes, you can just drop them right in.  Many times I've added oak cubes and have let them age for many, many months with no problems.

The Pub / Re: can someone explain
« on: June 15, 2010, 01:28:31 PM »
Today Obama said "the gulf will be better than it was before the spill" meaning, after the clean-up efforts have taken place and this administration along with BP have used all the resources to clean the mess up the gulf will be restored.  

I don't know why he made such a comment.  I don't think it is possible to clean such a mess up.  The Exxon Valdez Alaskan Oil spill is still not completely cleaned up and Obama makes this comment.  Why?

I think i'm going to watch the laker game tonight instead of watching his address to the nation.  What a Tragedy :-[

I some how feel I'm indirectly contributing to this oil company's spill.  I feel guilty because I gas my car up and use oil everyday.  Furthermore, I feel like the money I used to pay for the gas and other BP products is a saying i support you BP and other mismanaged oil companies.

Equipment and Software / Re: Ranco Controller
« on: June 15, 2010, 12:06:10 PM »
I've had the same two - dual stage rancho digital temp controls for 5 years now and they have not broken on me yet. That really sucks they broke down on you.  Any chance it's due to humidity. 

Equipment and Software / Re: Washer/Dryer Parts?
« on: June 15, 2010, 09:08:33 AM »
The lower the rpm and higher the horse power the better.  A slower rotation on your motor with more torque/ power will help facilitate the synchronization of the mills' rollers and aid in a better crush.

Beer Recipes / Re: Ideas needed for recipe similar to Hop Stoopid
« on: June 14, 2010, 04:30:25 PM »
I finally had Hop Stoopid for the first time last weekend and I would also like to brew up a Clone.  I have no recipe contribution, but in my opinion, it falls along the line with a Pliny the Elder IPA, and an Ale Smith IPA.  I think these three beers are very similar, in mouth feel and overall impression as far as bittering hop feel and finish.   

I've never tried crystal hops in a Pilsner, but I have tried Mt. Hood and Hersbrucker.  I love Hersbrucker it's like candi, but on a Pilsner I would choose the Mt. Hood hop combination, because Hersbrucker is really smooth, where as Mt. Hood had a bite to it.

All Grain Brewing / Re: Black IPA?
« on: June 14, 2010, 08:07:47 AM »
thanks guys..ashtray, lol, so true though.

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