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Topics - 69franx

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Beer Recipes / Help with Hazelnut Brown Ale
« on: April 16, 2014, 10:36:30 AM »
I am looking to make a hazelnut brown ale. I have tried Rogue's and a local offering. My question is the hazelnut flavor. The Rogue website claims 14 ingredients in their version and hazelnut extract is not listed. For the local brew, I have an approximate malt bill and know the yeast. I am wondering if the flavor comes solely from the malt and yeast then, or is the recipe in need of extra help for that flavor. Rogue lists: "2-Row, Munich, C15, C75, C120, Kiln Coffee, Brown and Rogue Farms Dare™ & Risk™ Malts; Rogue Farms Revolution™ & Independent™ Hops; Free Range Coastal Water & Pacman Yeast." And the local says it is 2 Row, Dark wheat, Honey malt, and chocolate malt. No percentages listed either, so i am planning on several small batches to try to get it right. Any thoughts on the hazelnut flavor would be most helpful

Yeast and Fermentation / Another Starter Question
« on: April 16, 2014, 10:21:44 AM »
From everything I have read here, and in my own limited experience, starters are beneficial for fermentation. I am wondering why LHBS store owners and employees still question the need for starters. I have been to 2 different shops and received the same blah response about starters. In one store, I was told that 1056 is a crazy good yeast that will get through almost any 5 gallon batch... I could understand if they were pushing for the purchase of another smack pack, but they keep saying the one pack is plenty. General opinion here is pitch according to wort needs( I am aided by beersmith for the appropriate size to pitch) and I just wonder if anyone else sees the same issues at LHBS. At both stores, the employee or owner in question is also a brewer with good reputation in the area. I do not plan to stop using starters, as i have seen great results pitching properly, I just dont understand why the people out there selling the product dont understand its limitations and best handling procedures. Any thoughts folks?

Homebrewer Bios / Brewer Bio: Frank Laske
« on: April 14, 2014, 09:34:41 AM »
Who Are You (please include a picture): Frank Laske
Home Town (City, State): Lawrenceburg, IN
Homebrew Club: Not yet, planning on joining "The Bloatarian Brewing League" in Cincinnati
I've been a homebrewer since: June of 2013
Do you have a homebrewing disaster you'd like to share? Remember to test everything that you change. I changed the output tubing on my Denny style mash tun... The new tubing did not allow for a proper seal and my strike water poured right out as I poured it in. I did not notice until it started splashing my feet. Luckily, I add strike then mash in, rather than adding strike to grist. That brewday got postponed for 2 weeks due to time constraints and store bought water down the drain
What is your favorite style(s) to brew? I love brewing and drinking IPAs
What style(s) will you never brew? Nothing comes to mind, but I have yet to brew a lager, they will be forthcoming
What was the first beer you ever brewed?  How did it turn out? It was an IPA kit from LHBS. I liked it, but would not buy in a store  ??? Friends and family seemed to like it though
Have you ever had a homebrew mistake that turned out great? Not yet, just mistakes, lol
What is your favorite beer recipe? I really liked the batch of Evil Twin from Jamil's Mr Malty
Are you a BJCP Judge?  If so, what is your rank and how long have you been judging? Not a judge, but see it in my future
Do you have a good beer judging story you'd like to share with the rest of the homebrewing world?
Do you have a favorite homebrew trick or gadget that you've found to make your beer better/brewing easier, etc?
Describe your brew system. Denny style mash tun in a 50 quart Coleman, 30 qt pot on a Bayou classic burner. BruGear 15 gallon induction kettle due in June: cant wait to make bigger batches!
How frequently do you brew (times/month or /year)? Roughly once per month, time permitting
What is your favorite malt?  Why? Have not used much out of the ordinary, sitting on a sack of Briess 2 row that I am enjoying brewing with and tasting
What is your favorite hop? Why? Most used so far are Amarillo and Centennial, love the flavors each brings to my brews
Do you have a favorite or house yeast? What qualities do you like about that yeast? First 3-4 batches were all US 04, last several were all WLP 001. love that 001
Do you have a good homebrew club story you'd like to share?
What haven't we asked that you would really like to answer?
If you could serve your homebrew to someone famous, who would it be and what would you give her/him?
Can you send a picture or two of some labels you've created for your homebrew? No labels, every bottle in a Stone 22oz bomber, with a couple of LHBS bought 12s to round out each batch
What's the most unusual ingredient you've ever used in a brew? Nothing unusual yet, but in the works is a Hazelnut Double Brown
Do you have any pets or kids named after beer styles or ingredients? No
How many medals have you won from homebrew competitions? None entered yet
Do you brew alone, with friends or with someone you live with? Generally alone, had an out of town assistant for one batch: My father loved the whole process and the beer even more!
Are you an indoor or outdoor brewer? Outdoors or in the basement garage in winter
List some of the names you've given your beers. Which is your favorite? Nothing creative yet, just styles so far
Thanks for all the input and answers from all on here who have made my brews better and brew days more fun!

Beer Travel / Chicago
« on: April 06, 2014, 01:14:37 PM »
I am going to be in Chicago next weekend. South loop area. Looking for suggestions for breweries or beer bars close by. Walking distance best, but short ride not a problem. Who has must try/must visit recs? Looking at Friday night late or Saturday. Your experienced recs are most appreciated:)

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Commercial Beer Reviews / Deschutes Fresh Squeezed IPA
« on: March 22, 2014, 05:48:38 PM »
I'm in Colorado for the week. Found this beer at liquor store across the street from our hotel in Crested Butte. I don't really have the palate to describe what I'm tasting all that well, but I can say this is an awesome beer. Bought a sixer last night as something I had never had before, had to go back for another 12 today. I see Citra and Mosaic in my next IPA! Best IPA I have personally tasted in I don't know how long. If you can find it, try it!

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Other Fermentables / Mead serving temp
« on: February 28, 2014, 02:47:49 PM »
Having a beer and wine tasting at the house tomorrow. I picked up a bottle of Viking Blod Mead for fun. Any thoughts on this mead? Also, the bottle says to serve slightly chilled. Can anyone give a better range of serving temps for it? Thanks for any help. The only time I have ever had mead was at the end of a long night of drinking, so I don't remember much about it. This bottle just looked cool and I liked the name. It was purely a spur of the moment pick as I was picking out beers at the largest liquor store in the country, in Bellevue KY.

Equipment and Software / Immersion Chiller question
« on: February 10, 2014, 05:06:46 PM »
With a 25' by (x) IC, is it better to runn water through it at slow speed (more contact time) or at a faster pace to get warming water out of system faster? I have tried it both ways, and in the warm summer with warmer ground water, it took quite a while at fast speeds. My second to last batch I used a dramatically slower speed to reduce water usage and temp dropped quickly with cold ground water. My next batch done yesterday, about same temp ground water, took almost 40 minutes compared to 20 the last time I tried this slower speed. i do not as of yet recirculate, but do stir the pot. It seem so me that both slow and fast have worked under different circumstances, just wondering in general which is the better method? Any input would be greatly appreciated.

Beer Recipes / Next recipe
« on: February 03, 2014, 11:51:34 AM »
Looking for any input on my next recipe for an IPA.
10# Briess 2 Row
2#Munich 10
1# victory
1 oz Magnum FWH
1 tsp Irish moss @ 15 min
1 oz each Cascade and Amarillo @ 5 minutes
2.5 liter starter of WLP 001
2 stage dry hop with 1 oz each Cascade and Amarillo for 3 days each
1 tsp yeast nutrient @ 3 days
Was trying to keep grain bill simple, have all ingredients ready to brew soon, first time playing with Beersmith, and it fits profile for IPA, dont know how to attach brew step from Beersmith.
Had already purchased ingredients before Beersmith and made adjustments in hopping schedule to fit the BJCP parameters
Beersmith says:
1.074 OG
61.7 IBU
8.1 SRM
7.0% ABV
0.962 BU/GU
So I'm just wondering how this looks to all of you out there in the Brewniverse? Does anything stick out as crazy?

Yeast and Fermentation / Bottle fermentation/refermentation
« on: January 20, 2014, 10:05:37 AM »
Recently while beer shopping for a tasting, I noticed that Brooklyn Brewery's "Big Bottles" are labeled as 100% bottle feremented. when checking their web site, it says they use an old rarely used technique to referment in these bottles, but does not really describe the process or why they use it. Does any one know how this process works or what the goal is here? Just something I have not seen before and it intrigued me. Any info would be most interesting

All Grain Brewing / 1st all grain attempt
« on: November 18, 2013, 04:41:22 PM »
I am looking to make the move to all grain soon, possibly my next brew day, using Denny's batch sparge method. My question pertains to style. Is there a style that tends to be more lenient when starting something new? I tend to brew without an assistant, and with something new going on, I know I will be slowly getting through the process and I read and re-read my notes, and recipe. Whatever I brew, it will likely be from an existing recipe, as I have not done any recipe formulations on my own yet. I am looking for a forgiving brew, as I have little time for experimentation, only getting to brew every 4-6 weeks roughly. I guess I'm not expecting perfection, but would like to keep it simple and easy to follow. I have not brewed any lagers yet, but was considering John Palmer's California Common. My equipment limitations are as follows, really just a a boil kettle that wont handle a huge batch: 7.5 gallons. I know i could start with a smaller batch such as 3-4 gallons, but again, need max volume of beer to get to next brew day. Any opinions and info would be greatly appreciated. I hope all can follow my ramblings here and help me  out. ;)

General Homebrew Discussion / More questions on ferm temps
« on: October 28, 2013, 12:21:57 PM »
I recently brewed Evil Twin from Mr. Malty. My batch was the extract version. I had to make some adjustments due to availability, but was lucky enough to find Amarillo for it. My question comes down to my yeast:  original recipe calls for WLP 001 and I made a starter for it. The recipe called for pitching temp at 68, vial called for pitching and holding at 70. Is one better than the other, and why the difference. Next problem is that I set up a freezer with temp controller, but it is now too cold in Indiana in my basement(only place my SO allows me to keep it) to hold at even that temp. It has been chugging away at 66 since last Monday, so I have no doubts that the yeast is doing its job, I am just curious what to expect out of this brew. Its the first time I have made it, so there will be no comparison for me, just figure i wont get what recipe shoots for.

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