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Topics - BrodyR

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1
Ingredients / Carafa in a Stout?
« on: July 31, 2015, 09:12:17 AM »
Since I now have a nitro tap I was planning on doing a Guinness clone but have been thinking about going in a different direction. I recently got to hear Randy Mosher speak and bought his book Mastering Homebrew. In it he mentions how, despite the names, if you want a smooth chocolate flavor from a dark malt Carafa or Chocolate Wheat is a much better choice than Chocolate malt or Roasted Barley.

My thought was to keep the Guinness inspired theme but sub Flaked Oats for the Flaked Barley and use Carafa III instead of Roasted Barley, maybe a little lactose too (Marris Otter as base, Irish Ale yeast). When I entered the recipe in beersmith a few questions came up:

1) Beersmith recommends no more than 5% Carafa III - I was planning on using 10+%. Do you think this will cause any issues I'm nit aware of?

2) I know the dehusked special version is supposed to be a lot smoother and sometimes used for Black IPAs. Think this would be a better call or would the dehusked leave too little 'stout' flavor.

3) Is Carafa just a bad idea overall if I'm going for a stout character?

2
General Homebrew Discussion / Nitro
« on: July 24, 2015, 07:23:29 AM »
I think I'm going to run out to my LHBS this evening and finally pull the trigger on a nitro setup.

I currently keg so I assume all I'll need is a stout faucet, a beer gas tank, and regulator - I have no experience with nitro so is their anything I should be aware of? My plan was to lightly carb with C02, switch over to beer gas to serve, and run it through the stout faucet.

Hoping this works out well and I'll be pulling an ordinary bitter next week with it.

3
Yeast and Fermentation / Fullers - WLP 002
« on: July 23, 2015, 08:04:37 AM »
I brewed my first batch with this strain (an ordinary bitter - Muntons MO, Thomas Fawcett C45, Boadicea Hops) and good lord everyone wasn't kidding about how flocculant it is! I'm 10 days from brewery and just pulled a sample and it was clearer than any beer I've made even after a cold crash. 

I did detect a bit of diacytel, while it doesn't seem out of place for this strain/style I was hoping to tone it down a bit. Should I just rouse the fermentor and bump the temp to 70f or something for a few days? I fermented at 65f.

4
All Grain Brewing / Water for an Oktoberfest?
« on: July 20, 2015, 06:48:51 AM »
I'm about to try my first true lager and had a question about water. I've been messing around a lot lately with Sulfate & Chloride in my pale ales but wasn't sure what an appropriate level is for a malty lager.

My first thought was to target around 50 or 60ppm each of sulfate & chloride, shoot for a 5.3ph, and at least 50ppm calcium. Any thoughts?

5
Yeast and Fermentation / How long to let a starter cook?
« on: July 13, 2015, 12:50:42 PM »
How long does everyone typically let a starter go for before pitching? I've usually waited a day and try to pitch than the krausen is up but was thinking about pitching one around hour 14 tonight.

6
General Homebrew Discussion / Pineapple Juice in Primary?
« on: July 05, 2015, 07:29:14 PM »
I just finished a IPA brew day:

Hops: Galaxy, Mandarina Bavaria, Hull Melon, Chinook, Boadicea (6oz dry hops, 1.5oz at 5m, 1.5oz steeped at 170f). This was a random collection of hops I had in the freezer, heavy on the Galaxy, light on the Boadicea.

Yeast: The Yeast Bay, Funktown Pale Ale (blend of Conan & Brett)

My goal was to bring out some of the funky/fruity flavours the yeast will probably kick off so in addition to a lot of distinct hops I plan on adding some fruit during a secondary (probably pineapple or mango). After transferring the wort to a carboy I had a spur of the moment idea and added 16oz of pineapple juice. After the fact I decided to google it and came across some warnings about adding pineapple to the primary as it will produce a vomitty taste.

Has anyone had any experience with this? My thoughts were it would probably just dry it out and maybe add a tiny bit of flavor. Definitely don't want fermented vomit though haha.

7
General Homebrew Discussion / What Style?
« on: June 19, 2015, 11:30:13 AM »
What style do you think is the closest to this?

100% Pils Malt
Fermented cool with Mangrove Jack Workhorse (60f) then kept near freezing for a couple weeks.
½ oz/gallon of new German Hops (Mandarina Baviria & Hull Melon)
1 oz/gallon dry hopped with the same
ABV should come in in the low 4%, 18 IBUS

American Pale Ale I guess? Hoppy Kolsch?

8
Yeast and Fermentation / Low Attenuation/High Floc?
« on: June 02, 2015, 05:26:28 PM »
Can anyone point me to an English yeast with low attenuation, high flocculation, that's relatively clean at colder fermentation temperatures?

I've used Ringwood and S-04 (whitbread?) so far. I was thinking about trying out WLP002 (Fullers?) - any thoughts?

9
All Grain Brewing / Does anyone filter after a BIAB mash?
« on: May 31, 2015, 01:53:28 PM »
Normally after I mash and sparge using a bag (I use a BIAB/batch sparge method) I pass the wort through a coarse strainer and remove a bit of the fine material that seeps through the bag but a good bit still makes it into the kettle. Sometimes I've taken the time to fine strain everything but it's a hassle. I've read before that grain particles in the boil can cause bad flavors so I was wondering if anyone finely strains their wort after BIAB mash and if anyone knows if fine straining should improve my beers?

10
Kegging and Bottling / Flow Control Faucets
« on: May 18, 2015, 12:52:39 PM »
Does anyone have any experience with flow control faucets? I was at a brewpub last night and they caught my eye - seems like the benefits are better/easier pours and if I'm not mistaken you could leave the PSI up high to carbonate and not pour all foam.

11
General Homebrew Discussion / Conan vs Chico Experiment
« on: May 13, 2015, 07:31:33 AM »
Even since my last trip to Vermont I've been fascinated with the Conan yeast strain. It's roots are from Greg Noonan of the Vermont Pub & Brewery and supposedly it has English roots. If you're not familiar it's supposed to kick off a bit of peach, essentially act as hop steroids, and is Heady Toppers claim to fame. I've loved the APAs I've brewed with it but it's tough to tell where the hops end and the yeast begins.

My last brew was an American IPA that I decided to split batch with the Yeast Bay's Vermont Ale (Conan) and S-05. I took inspiration from a local brewery and went 80% Pale, 10% white wheat, 10% flaked oats for the grain bill with a touch of acid malt for pH. The hops were Chinook, F7, Amarillo, & Cascade all added during a 170f hop stand or dry hopped. Bittering was from a single CTZ charge at 60m. The beer that I was inspired by (same grain bill and Conan) said they serve it up super fresh, 2 to 3 weeks from brew day. Going off of this I cold crashed after 14 days and served on day 21.

For the S-05 I simply added the packet to the wort. Vermont Ale was a 3rd generation mason jar of washed yeast boosted up with a starter.

At day 21 I hosted a little party and tapped the two. Overwhelmingly everyone preferred the Conan beer (10 Conan, 3 S-05) and it tasted like a completely different beer - although surprisingly the yeast character almost seemed more Belgium than English. However there was a major variable affecting the experiment - there was a touch of diacytel flavor in the S-05. I've never had this problem with S-05 before but I've also usually don't cold crash at 2 weeks and usually brew lower gravity beers.

So in the end the experiment was pretty flawed so I'll probably redo with a fresh vial of Vermont Ale and 1056 or something. But the takeaway was still that Conan adds a crap ton of flavor to an IPA and worth experimenting more with.
 

12
Kegging and Bottling / Clogged Line?
« on: May 05, 2015, 04:40:29 PM »
I just tapped two beers today, at first they both were flowing well then one cut off. My first thought was that the dip tube may be clogged up with a bit of gunk left over after the cold crash but when I switched the tubing from my other keg the beer began to flow again.

Would this mean theres some obstruction in the line itself? Not sure where to begin.

13
General Homebrew Discussion / Refractometers in Heat?
« on: April 22, 2015, 10:21:44 AM »
I just picked up a refractometer thinking it would be easier to take gravity readings during the mash & boil but noticed its ATC feature goes up to the 80s - my question is does that mean I still have to cool the sample or is it easy enough to temperature adj reading?

14
General Homebrew Discussion / New Old World Hops?
« on: April 19, 2015, 05:43:37 PM »
So I'm browsing around yakima valley hops and decided to try out some imports. After adding some Galaxy to my cart I started looking at a few new relatively new German varieites like Mandarina Bavaria, Halertaue Blanc, & Hull Melon. Has anyones experimented with any of theses (or any new UK varieties) and can comment on if the flavor can compare to the US/Australia stuff?

I was thinking it may be fun to do something like a hoppy pale ale with pilsner and a mix of German hops.

15
Kegging and Bottling / Carbing while Cold Crashing?
« on: April 08, 2015, 12:42:24 PM »
My usual process involves transferring from primary into a serving keg - cold crashing the keg - transferring into a serving keg then caring. A thought just came to me, would I be able to get a jump on carbonating the brew during the cold crash or would to C02 activity disturb the gunk I'm trying to let drop?

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