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Messages - el_capitan

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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. :)

Sent from my iPhone using Tapatalk

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. 

General Homebrew Discussion / Re: Racking techniques
« on: November 17, 2017, 12:50:28 PM »
I highly recommend that you pick up an autosiphon with the clip that grabs on to the lip of the fermenter.  That makes it really easy to hold the siphon at your desired height and drop it down as the liquid level drops.  Plus, there is a cap on the end which stops sediment from being racked along with your beverage.  You probably didn't want to hear "more equipment" as your answer, but in my opinion, an autosiphon is indispensable.

General Homebrew Discussion / Re: vanilla bean question
« on: November 17, 2017, 12:39:24 PM »
 I picked some up at Costco for a decent price, but has some good deals too.

Beer Recipes / Re: Sierra Nevada Celebration
« on: November 17, 2017, 02:49:52 AM »
Last year when I brewed this, we did a triangle test and mine was also lacking in hops sharpness.  I am using homegrown hops throughout though.  Which water profile are you guys using?  I'm considering amping up the sulfate level on this weekend's batch.  I shoot for about half of the Bru'nWater "pale ale" profile. 

Homebrewer Bios / Re: Brewmeisters - Southeast Iowa
« on: November 17, 2017, 02:46:57 AM »
Welcome, guys!  It's cool that you have a brewing partnership, so you have somebody to share in the learning journey.  My poor wife has listened to me ramble on about brewing for the last 14 years or so... She doesn't drink but could probably brew a pretty good beer at this point!

Don't feel shy about asking "entry level" questions.  We have a civil forum with a lot of experienced brewers.  Of course, the search function will turn up lots of good answers too.  Cheers!

Wood/Casks / Re: How Early to Add Oak?
« on: November 17, 2017, 02:30:42 AM »
Good question - I don't have an answer for you, but I wonder if the extra yeast in suspension would gum up the pores in the wood and thereby decrease the extraction of oak character?  Are you one to reuse your cubes, or do you toss them after a batch?  I have not oaked many beers, and when I have, it has been in secondary. 

Sorry if I contributed to thread drift.  I didn't mean any disrespect with my question about your motivation to brew with shorter boils.  It's just something I've never done in my 14 years of brewing, and I wondered what the motivation was.  I appreciate learning from the experience of others on this forum, and part of that is feeling free to ask questions. 

I'm glad shorter boils are working for you, but did you consider this?  If you did longer boils, you would have more time to up your post count with the Song Titles thread.  Sweet.

Extract/Partial Mash Brewing / Re: Hops calculation w/homegrown cones
« on: November 17, 2017, 02:16:35 AM »
I'm brewing Dean Larson's Celebration Ale clone this weekend, using all homegrown hops.  Looking forward to it!  I do think that Chinook tends to shift character when grown in the Midwest though.  Somebody on here was talking about reclassifying Midwestern Chinook with a new name.  Mine is much more grapefruity than piney. 

General Homebrew Discussion / Re: vanilla bean question
« on: November 17, 2017, 02:11:50 AM »
I just racked my BVIP onto the vanilla beans... my fingers smell delicious!  I wish I could grow some of my own,  but I understand that's pretty much impossible. 

General Homebrew Discussion / Re: Been gone for about 10 years...
« on: November 17, 2017, 02:08:51 AM »
Still wanna know who the BIG Beer brewer was in Michigan though.... kinda wanting to go that direction... at least a good portion of it I think.

I believe Fred Bonjour is the guy you're remembering.

Could it be MullerBrau?  I'm not sure where he's at, but he brews a lot of big beers too.

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