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Messages - el_capitan

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General Homebrew Discussion / Re: black and tan question
« on: December 25, 2017, 03:57:56 AM »
 That device is called a brolly.

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General Homebrew Discussion / Re: Oxidation
« on: December 16, 2017, 02:20:29 PM »
I've always done what I can to limit oxidation, but I have not shifted my process toward the new low-oxygen brewing methods.  Mainly, this is because I do brew mainly for my own consumption and to share with friends.  I don't enter competitions, and I typically don't brew beers that need to age.  So my process suits my needs just fine.  In about 14 years of brewing, I've only had noticeable oxidation a couple times.  I really don't think it needs to be all or nothing.  But I would guess that others might have a stronger opinion.

Ingredients / Re: coffee stout
« on: December 16, 2017, 02:13:53 PM »
I am going to go with making a cold brew for 24 hrs and add it right before i bottle. Im going to start with adding a pint of the cold brew and taste it and see if i need more coffee flavor. how many cups of grown coffee and water  should i use?

I checked my brewing notes, and here's what I found:

Both times, I used a total of 6 oz of beans.  I split them into two batches, so I was putting 3 oz beans in the French press each time (32 oz coffee).  For the hot press, I let it steep for 10 minutes and added it at bottling.  I did preboil the water first for 5 min to force out oxygen. 

On the second batch, I used the same amount of beans (2 batches through the press @ 3 oz beans in each batch).  But for the cold press, I let the beans steep for 10-12 hours on each batch. 

What I found is that the cold press method produced a lot stronger coffee flavor, so I would scale back the amount of beans when doing a cold press.  Maybe cut the amount down to 3-4 oz for the batch. 

Ingredients / Re: coffee stout
« on: December 11, 2017, 02:49:24 AM »
This is a good reason to get a French press.  You can go with either hot or cold.  I've found that a cold steep for about 24 hours requires only about half the coffee as a hot steep.  Much more intense coffee flavor, and smoother. 

The difference in perceived carbonation really hit home recently, when I was carbing a batch of Sahti.  The recipe included a lot of rye, with a high mash temp as well.  The beer was probably the heaviest-bodied beer I've brewed in about 200 batches.  It seemed to take forever to carb, even at higher pressures.  Finally, I determined that the heavy body was masking the carb level.  Great beer, btw. 

We've kicked this topic around here a bit recently.  I think some of my hoppy beers and bigger beers take longer to carb.  My guess was that hop oils at the surface somehow inhibit the CO2 from entering the solution.  It seems like some people here have had a similar experience, while others have not.  It's weird though, isn't it?  I wonder if it could be a difference in perceived carbonation.  Maybe the lighter beers seem to be more highly carbed, while a beer with more body has less perceived carbonation. 

Beer Recipes / Re: Sierra Nevada Celebration
« on: November 22, 2017, 10:44:35 PM »
SNV Fresh hop 12 pack was awesome... It contained Celebration ale, Fresh hop IPA, Fresh hop DIPA and a Fresh hop session.

Whoa - I haven't seen that one yet.  Might have to track some down!  I skipped a different sampler because I didn't want to try their Holiday Spiced ale. 

Commercial Beer Reviews / Re: Aldi's Third Street Brewhouse IPA "Hop Lift"
« on: November 22, 2017, 12:38:19 AM »
Oh, and their "Sugar Shack" is a maple stout with maple syrup made by the monks at St. John's University, which is embroiled in an ongoing lawsuit regarding clergy abuse of minors.  Great PR, eh?  Yes, I just said "eh". 

Commercial Beer Reviews / Re: Aldi's Third Street Brewhouse IPA "Hop Lift"
« on: November 22, 2017, 12:35:58 AM »
I've been to the Third Street Brewery, and I have to say that I was not super-impressed.  They mainly seem to be focused on creating catchy packaging images.  The beer is often not fantastic.  I don't agree with their environmental ethic either.  Their "Lost Trout Brown Ale" mocks the fact that they were in trouble with the EPA for discharging warm water into a protected trout stream.  They claim that the trout were long gone before they began adding heat pollution to the water. 

They also make a black IPA called "Bitter Neighbor" which pokes fun at a local resident who had complaints with the brewery. 

That's not to mention their "Three-Way IPA" which pushes the envelope for decency with thinly-veiled references to menage-a-trois.  Overall, I'm not impressed with their beer or their public presentation.  It is a real brewery, though. 

The Pub / Re: Left Hand Suing Whitelabs
« on: November 22, 2017, 12:28:58 AM »
Interesting, Stevis.  I've never heard of that particular strain of yeast.  It seems like White Labs would be on top of their production, but there's not enough info in that article to really make a judgment call.  It will be interesting to see how this shakes down. 

The Pub / Re: song title game
« on: November 22, 2017, 12:21:03 AM »

Beer Recipes / Re: Sierra Nevada Celebration
« on: November 22, 2017, 12:18:54 AM »
This image is to assist with color questions in the recipe. I used Simpson's Medium Crystal at 1.5 lbs. in a 5 gallon (in the keg) batch along with only pale 2-row (Rahr). Color appears pretty close, but there is some more haze in the homebrew version on the right.

Taste of the malt alone is decently close (in my opinion). The crystal is rated at somewhere above 60 lovibond.

- I am not convinced I can use an image from Google Drive... so may have to try again.

Yep, no image showed up.  Image function is kind of a PITA on this board.  You have to have a third party image-hosting site like photobucket (maybe not the best option these days).  You can direct link to an online image though.  Kind of clunky.  I would share a lot more images if it was easier to do so.

Kegging and Bottling / Re: Kegging/Serving Setup
« on: November 22, 2017, 12:14:55 AM »
I think if you are cranking up gas and shaking kegs just to have drinkable beer, you aren’t brewing enough. :)

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Or hunting too much... When firearm deer season finally ended, and I had 3-4 days to rest up, I finally kegged 4 batches of beer that were ready to go.  I set them at 30 psi for two days (while I removed a bunch of trees at my cousin's house).  When I got back, I vented the kegs, set them to 12 psi, and they were basically ready to serve.  Still a bit low on carbonation but certainly drinkable.  Should be good in a couple days when the relatives arrive for the feast. 

Beer Recipes / Re: Sierra Nevada Celebration
« on: November 20, 2017, 12:58:51 AM »
I shoot for about half of the Bru'nWater "pale ale" profile.

You mean you were using water with less than 150 ppm sulfate to brew an IPA? I'm not surprised the beer was lacking.

I experimented with lower sulfate content in a pale ale a few years ago and used 100 ppm sulfate. The beer was fine, but it lingered too long on the palate and it certainly had muted hop character. From that experience, I can assure anyone that 150 ppm sulfate would be the lowest I'd ever consider in a pale ale or IPA. But for the best flavor and character (to me), I still use the full 300 ppm sulfate as noted in the Pale Ale profile in Bru'n Water.

On my last three batches of IPA, I've been toggling between going for the full 300 ppm sulfate, and half those targets (about 150 ppm sulfate).  I think I prefer something closer to the full 300 ppm, but the beer starts out very sharp and needs to mellow in the keg just a touch.  The 150 ppm level is more of an approachable IPA for those who aren't mega hop heads or bitterness lovers.

All Grain Brewing / Re: Brewing a Belgian Witbier
« on: November 20, 2017, 12:38:08 AM »
Yeah I noticed in Brewing Classic Styles, Jamil’s recipe calls for 43g orange zest which seems extreme - that’s the zest of 4 oranges!

Thanks for the response - I’ll try adding zest from half an orange at the end of the boil and see how I go...

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My wife loves witbier, so I make Jamil's recipe quite often using the 43 grams of zest which is the same as three good sized oranges. The orange flavor is subdued but blended nicely with the coriander. I boil both for the last five minutes in the kettle. Good stuff!

+1.  I've done that recipe a couple times too, and it's not too much orange character at all.  If anything, I'd increase it even more. 

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