Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - dannyjed

Pages: [1] 2 3
1
Ingredients / 2014 Columbus hops
« on: January 31, 2015, 07:38:50 PM »
I've used some 2014 Columbus hops today and they smell very much like onions and garlic.  I've never gotten this aroma before from Columbus and I've used them a lot. I got them from Yakima Valley Hops and I was wondering if anybody else has had a similar experience. I thought that it could just be a particular crop this year or maybe worse they mixed up the packaging and I got Summit or something. 

2
Other Fermentables / Back-sweetening a melomel
« on: November 06, 2014, 07:34:36 PM »
I need to back-sweeten my melomel and I was wondering how this should be done? The gravity for this 5 gal batch is 0.994 and I want it around 1.020-1.030. I was planning on adding some potassium sorbate, then after a day or two add 3-4 lbs honey mixed with a couple cups of boiling water to the bottling bucket, add the melomel and gently stir before bottling. Does this sound right or should I back-sweeten and bottle at a later date? Would this affect the clarity? I don't want to screw this up because I've invested a lot of $ in this batch.

3
Other Fermentables / Fast mead fermentation
« on: August 23, 2014, 08:56:23 AM »
I made a melomel 8 days ago with an OG 1.135 and I checked the gravity today and it is 1.003. Wow, I didn't think this would be possible in such a short time. I used SNA and kept fermentation temps around 68. I used Lalvin 71-B (Narbone) yeast and it says on the fact sheet that the alcohol tolerance is 14%. I think this one will definitely need some back sweetening.

4
Yeast and Fermentation / A little Wyeast 2124 experiment
« on: July 21, 2014, 09:41:27 AM »
I crushed through my German Pils in early June and I wanted some more this summer. I don't have a fermentation chamber and I still use the frozen 2 liter bottles in a large bin filled with water. I've heard that this strain can handle higher temps without getting too fruity so I decided to give it a try. I got the wort down to around 55 before I pitched the yeast and within two days it got up to 60 (that was as cold as I could get it). By the end of the first week it was hovering around 64 degrees. The next two weeks it hovered around 66-68 and I thought it was probably messed up. I just racked it into a keg and tasted it and to my surprise it didn't taste bad at all. ;D

5
So this year I started making my first sour beers after 7 years of brewing because I've always have been interested and my wife is really digging them now. I made a Flander's Red and Oud Bruin about 4-5 months ago and they are coming around nicely, but still not ready until around the 1 year mark. I've read up on a sour mash for a Berliner Weisse and thought this would be a great idea for having a sour ready in short time. I basically used the recipe from the latest Zymurgy and let the mash sour for 24 hours at 118-120 degrees. I just put this beer into the keg and tasted it and it's not very sour at all. I'm not very familiar with this style so maybe I'm expecting more than I should or is this a common problem with a sour mash? Maybe some more experienced brewers with this style can chime in?

6
General Homebrew Discussion / A nice little sour surprise
« on: February 25, 2014, 07:47:58 PM »
A couple of months ago I started saving the dregs from various Jolly Pumpkin beers for future sour beers. At this time, I was also near the end of a BVIP keg. So, I decided to fill two of the JP bottles with the BVIP to see what would happen. I thought it could work because I mashed high (160) and FG was around 1.020. Today I opened one of the bottles and it is very nice. The aroma has a nice funky, fruity smell with a touch of cocao. The flavor is rich dark chocolate and some brett accompanied with some dark fruit. There is little to no vanilla flavor left, but there is plenty of other things going on that make this a pleasurable drinking experience. It's amazing how much this beer has changed in just a short time.

7
Beer Recipes / Does a BoPils have to include Saaz hops?
« on: February 07, 2014, 09:24:16 AM »
I made a BoPils with Hersbrucker instead of Saaz for flavor. This beer is tasting very nice right now out of the keg. I was thinking of entering it into a competiton as a BoPils and was wondering if it would get dinged badly for not having Saaz flavor and aroma?

8
The Pub / RIP Lou Reed
« on: October 27, 2013, 05:18:44 PM »
Thanks Lou for your incredible song writing and integrity. A true original artist who inspired many.

9
Ingredients / How many lbs. of blueberries in my wheat?
« on: August 20, 2013, 07:37:26 PM »
I just made a wheat beer a couple of days ago 1.046 OG.  I have some wild blueberries in the freezer and wanted to add them to secondary.  My question is how many lbs. of blueberries should I use for a 5 gal batch?  I read in Designing Great Beers that I should add 2 lbs/gal and that seems like a lot.  In other recipes I've seen 4 lbs for 5 gal.  I want there to be blueberry aroma and flavor, but I want to be able to taste the beer too.  Anyone with any experience using blueberries?

10
The Pub / Impressing the most important judge...Mom
« on: August 16, 2013, 08:25:23 AM »
I just got back from visiting my Mom and Dad who live in the UP of Michigan on Lake Superior.  I had a wonderful time with the family eating great food (fried and smoked whitefish, trout) and enjoying the scenery. I came back with 30 lbs of wild blueberries to make wine, beer, and mead with.  Anyway, I brought some of my stronger beers (American Barley Wine, Belgian Dark Strong, and Strong Scotch) for my Mom and Dad to sample.  I was a little cautious because my parents (ages 72 &76) are not really beer drinkers.  They will drink wine and Jim Beam/Coke, but rarely beer...and even rarer non-BMC beer.  So, I started them on the Scotch Strong Ale and they both liked it.  My dad said it would be a good after dinner drink and my mom said she could tell it had more alcohol then the "usual" beer.  Next, taking my dad's advice I served them the Belgain Dark Strong after dinner. This beer recently won a Best in Show at the County Fair. They both really liked this beer, in fact, my mom said she could tell why this beer won and quickly asked for another pour.  The last beer, the American Barley Wine is very hoppy.  I've gotten a wide range of scores for this beer (26-43), but all agree that it is at the top of the range with the hop bitternes and flavor.  My dad took one sip and handed it back to me and just said "wow", however, my mom drank the whole sample and said "very nice".  I explained to her that I was surprised that she liked such a hoppy beer and she simply said, "well, I guess I like hoppy beers".  I just had to share that my mom is awesome.

11
Events / Question about competition judging
« on: July 18, 2013, 11:29:35 AM »
As I understand, in BJCP events there are two judges that judge a beer.  Do they discuss the beer together when assigning scores or do they judge the beer completely independent from each other? 

12
Ingredients / Apollo and Legacy Hops
« on: June 29, 2013, 08:49:27 AM »
I recently made a Rye IPA with Apollo and Legacy hops.  I've never used them before and I thought they would go nice with the rye because of the flavor descriptions.  Has anyone ever used these before and what are your thoughts on them?

13
Yeast and Fermentation / Diacetyl
« on: February 20, 2013, 07:47:08 PM »
I haven't made too many lagers, but this winter I'm trying to make some German Lagers in my basement (Norman Bates room) that is a steady 48.  My last two have had diacetyl.  My first was a Dunkel with WY 2206 that I added some US 05 to and it turned out fine. My last one (Vienna Lager) with WY 2308 I even did a diacetyl rest for two days then back to cold for awile and I figured that should do it and I carbed it.  Next, I taste a sample and there is diacetyl in the aroma and flavor so I warm it up again. The buttery aroma and flavor are still there.  I really don't want to dump this before I've tried everything.  Does diacetyl vanish over time or should I add more yeast?  Also, I have a Doppelbock fermenting on the 2308 slurry and I want to avoid the "butter".  Suggestions please.

14
Yeast and Fermentation / Favorite yeast for a Belgian IPA?
« on: January 20, 2013, 08:34:36 AM »
I was thinking about making a Belgian IPA for my next brew and was wondering what Belgian yeasts work well for this style.  I really liked the Lagunitas example (can't remember the name).  Also, what american hops are a good choice that wouldn't clash with Belgian yeast character.  I have Apollo, Columbus, Citra, Cascade, Simcoe, and Amarillo to choose from.  Thanks, Dan.

15
Ingredients / Splitting base malt with Pils and Two row
« on: December 12, 2012, 02:50:10 PM »
I am planning on making a Belgain Dark Strong/Quad this weekend and was thinking of splitting the base malt with Pilsner and Two row.  I've never done this before and was wondering if this is a bad idea - should I just use all Pilsner malt.  Do these grains clash or would this be alright? 

Pages: [1] 2 3