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Messages - dannyjed

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 05:57:54 AM »
Thought to myself "That's a pretty beer", and I remembered this thread.

Marionberry lambic. In the primary for a year and change, and on fruit for 4 months of that:


Very nice! I've made many sour beers with fruit, but never marionberries. How does it taste?

2
Other Fermentables / Re: Flower mead fermentation temp
« on: August 16, 2016, 07:02:13 PM »
I would say 60ish. What yeast strain are you using? I use Lalvin 71-B and low to mid 60's seems just right.





3
Yeast and Fermentation / Re: Adding fruit to sour
« on: August 04, 2016, 04:24:16 AM »
I leave the fruit in for about 2 months. Adding fruit will kick up fermentation again which will fill the head space with CO2.

4
Ingredients / Re: ratio of equinox with other hops
« on: August 03, 2016, 02:10:45 PM »
Equinox or HBC 366 is my favorite of the newer hop varieties. I have an IPA on tap now that has equal amounts of Columbus, Simcoe, Cascade, and HBC 366 for flavor and I'm loving it.

5
I'm brewing a Baltic Porter (first time) and an IPA.

6
Yeast and Fermentation / Re: Oktoberfest Ale
« on: July 05, 2016, 01:54:12 PM »
Like Dave says, WY1007 is as close to a lager yeast as you can get in an ale yeast.  But no matter what yeast you use, it won't be very lager like unless you can find a way to ferment it cool and somehow keep it cold afterwards.

I don't know. Some of Brulosophy's exbeeriments might casually suggest that fermentis 34/70 can ferment above 60F with decent "lager-like" results. That dry strain seems to be fairly forgiving. That might also be an option for you. But either way, keeping your initial fermentation as cool as you can is really the key to producing a mock lager.
I made a German Pils with 34/70 and fermented at 60 degrees. There were no fruity esters whatsoever and it tasted clean like a fine lager should.

7
All Things Food / Re: Stone Wood Fired Grill
« on: July 03, 2016, 09:28:43 AM »
Yum, smoked fish!

8
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 02, 2016, 03:10:04 PM »
Nice clarity dannyjed
Thanks. No fining for me, just cold crash and two weeks in the keg.

9
Other Fermentables / Re: Back sweetening my strawberry wine?
« on: July 02, 2016, 03:02:30 PM »
You can use Potassium Sorbate at 1/2 tsp/gal and wait at least 24 hours, then you can back sweeten with sugar dissolved in some water. Be careful of sweetening too much.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 02, 2016, 02:46:11 PM »
My German Pils in a Kolsch glass.

11
I just brewed a Berliner Weiss for the summer.

12
Beer Recipes / Re: Possibilities for first all grain brew...
« on: June 18, 2016, 10:12:13 PM »
I suggest make the Pale Ale and sub in a 1/2 lb of Crystal 40 or 60 for the 2 row. Also, leave out the orange peel. This beer won't have a ton of hops to hide any flaws. If you can make a nice, clean Pale Ale without any off flavors you can make any IPA later. Remember to keep your fermenting temperature in the 60's.

Thanks for the feedback.  I am going to do the pale ale, and replace some of the 2 row with c60.  I am also dropping the orange peel in secondary, but do want the orange as the late boil addition....I love a hint of orange in beer.  I am also changing from Cascade to Amarillo.  This is what I have now:

10 lbs Pale Malt (2 Row) US (1.8 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1.00 oz Amarillo [9.20 %] - Boil 60.0 min 34.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.00 oz Amarillo [9.20 %] - Boil 5.0 min 6.8 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
Amarillo will give you more orange of a citrus flavor than the grapefruit flavor of Cascade.

13
Beer Recipes / Re: Possibilities for first all grain brew...
« on: June 17, 2016, 02:10:58 PM »
I suggest make the Pale Ale and sub in a 1/2 lb of Crystal 40 or 60 for the 2 row. Also, leave out the orange peel. This beer won't have a ton of hops to hide any flaws. If you can make a nice, clean Pale Ale without any off flavors you can make any IPA later. Remember to keep your fermenting temperature in the 60's.

14
Other Fermentables / Re: Cigary cider
« on: June 12, 2016, 12:22:22 PM »
These guys must be in jail by now.http://www.lambic.info/Chapeau_Exotic

15
Other Fermentables / Re: Cigary cider
« on: June 12, 2016, 09:20:12 AM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
I dunno, pineapple lambic sounds like it has potential to me. Brett brux can get pretty pineapple-y.
My favorite Sour beer that I make with fruit consists of pineapple, mango, and papaya. It doesn't last long especially in the summer.

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