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Messages - dannyjed

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1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 13, 2019, 09:14:52 PM »
My Spider-Sense is telling me the Helles keg is running low.  Heading down to the basement to mash in another batch. 

Weyermann Pils 84%
Weyermann Vienna 9%
Weyermann Carahell 5%
Weyermann Acidulated 2%

FWH Spalt and Tettnang to 19 IBU

Augustiner yeast

Water
Ca: 30
Mg: 3
Na: 10
SO4: 40
Cl: 40
She’s a beauty!


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2
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 13, 2019, 02:26:26 AM »
I got around to brewing my 300th batch today. A Belgian Triple with an OG of 1.082.


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Congrats on the milestone brew.

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Thanks. In the same vein of what you brewed recently, I’m revisiting a style that I brewed more often when I first started brewing 12 years ago. I have really gotten away from brewing Belgian beers and I’m not sure why. Maybe I got burned out on them, but I’m ready to start brewing more of them again. Come to think of it the only Best of Show that I won in a competition was a  Belgian Dark Strong.


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3
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 12, 2019, 08:24:02 PM »
I got around to brewing my 300th batch today. A Belgian Triple with an OG of 1.082.


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4
Yeast and Fermentation / Re: OYL-218 All The Bretts question
« on: January 03, 2019, 07:11:39 PM »
Brett generally does not create acidity. If you get acidity from brett then it is primarily acetic acid from excessive oxygen exposure. Your goal with brett generally should not be to create acidity.

If you're looking to introduce a small amount of acidity an easy way to do that is to add brett to your beer and give it months to mature. When you are happy with the brett character, brew a small kettle sour version of the same beer and blend the kettle sour into the brett beer. Then package.
This is a great idea. Then you can adjust the ratio of the two beers to get the sourness level that you want.

5
General Homebrew Discussion / Re: What to brew for my 300th batch?
« on: December 29, 2018, 01:20:42 AM »
I’m liking the idea of a Tripel. Something that I can bottle condition and enjoy for a while. So, here goes a quick recipe
13 lbs of Pilsner
1 lb of Simplicity Candisyrup
1 lb of cane sugar
30 IBU Noble hops (I have some Hersbruker)
WY 3787
Not sure if the Candisyrup will add any flavor contribution.


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Nope, it won't.  I'd go all sugar myself.
Thanks for the input. That will save me some money.


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Raw cane sugar -- not Demerara or Turbinado, but the stuff that's just not quite as white as table sugar, like Florida Crystals  --  adds virtually no color, but does add quite a nice flavor, unlike fully refined white sugar.

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Florida Crystals has an invert syrup now using thier raw cane sugar as its base. Good stuff.

The key difference between a light syrup and hard sugars will be how the yeast metabolize it. Invert syrup means less work for the yeast. Does it make a difference? I don’t know exactly, although I tend towards the Florida Crystals syrup in a Tripel.
Do you add any other malt besides Pils in yours?


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6
General Homebrew Discussion / Re: What to brew for my 300th batch?
« on: December 28, 2018, 09:58:34 PM »
I’m liking the idea of a Tripel. Something that I can bottle condition and enjoy for a while. So, here goes a quick recipe
13 lbs of Pilsner
1 lb of Simplicity Candisyrup
1 lb of cane sugar
30 IBU Noble hops (I have some Hersbruker)
WY 3787
Not sure if the Candisyrup will add any flavor contribution.


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Nope, it won't.  I'd go all sugar myself.
Thanks for the input. That will save me some money.


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7
General Homebrew Discussion / Re: Help with hop schedule.
« on: December 28, 2018, 09:35:36 PM »
I would use what you have.


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8
General Homebrew Discussion / Re: Help with hop schedule.
« on: December 28, 2018, 09:33:54 PM »
Something that I did recently and liked was mix up all of your hops together. Then, use 2-3 oz for bittering (60 min),2-3 oz at 15, 3-4 oz at flameout/whirlpool, and 3-4 oz for dry hopping.


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I often use a blend for the whole recipe too.  But rather than just toss them together and then portion them out (what it sounds like you're suggesting)  I weigh them out in proportion for each addition and then blend.  Then you know each addition is really the same blend instead of hop potluck.

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I like that name “hop potluck”. I might have to use that. This is what I was suggesting. I made a DIPA a few months ago like this and it turned out very nice.


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9
General Homebrew Discussion / Re: What to brew for my 300th batch?
« on: December 28, 2018, 09:16:26 PM »
I’m liking the idea of a Tripel. Something that I can bottle condition and enjoy for a while. So, here goes a quick recipe
13 lbs of Pilsner
1 lb of Simplicity Candisyrup
1 lb of cane sugar
30 IBU Noble hops (I have some Hersbruker)
WY 3787
Not sure if the Candisyrup will add any flavor contribution.


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10
General Homebrew Discussion / Re: Help with hop schedule.
« on: December 28, 2018, 09:06:39 PM »
Something that I did recently and liked was mix up all of your hops together. Then, use 2-3 oz for bittering (60 min),2-3 oz at 15, 3-4 oz at flameout/whirlpool, and 3-4 oz for dry hopping.


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11
General Homebrew Discussion / Re: What to brew for my 300th batch?
« on: December 28, 2018, 05:21:05 PM »
hmmm...I haven't brewed a Belgian beer for some time.

12
General Homebrew Discussion / What to brew for my 300th batch?
« on: December 28, 2018, 03:22:16 PM »
I just finished brewing my annual Barleywine and I realized that my next brew is going to be my 300th batch. After 12 years of brewing, I have brewed most styles at least once (even some that I never thought I would like lagers and sours). I'm going to ask this awesome beer-brewing community for suggestions on what to brew. So, any suggestions would be great except that I have a Pale Ale and RIS on tap and a Barleywine in the fermenter.

13
All Grain Brewing / Re: Belgian dark strong
« on: December 20, 2018, 01:03:24 AM »
You’re going to have to taste it and decide. Belgian beers should be well attenuated, but numbers can be hard to taste. Let your own palette be the judge.


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14
General Homebrew Discussion / Re: Dry Hop vs Late Addition
« on: December 17, 2018, 11:13:19 PM »
I have never been able to match the aroma that I get from dry-hopping as compared to late/whirlpool additions. I've tried doing away with dry-hopping altogether by whirlpooling and hop stands, but I could never seem to get the hop aroma that I wanted.

15
I would like to hear more episodes like this. It took me many years to figure out what ingredients and what their ratios add to the overall flavor, aroma, and appearance of a finished beer. Recipe design is my favorite part of Homebrewing now because I don’t think I’ll ever stop learning.


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