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Messages - dannyjed

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1
Equipment and Software / Re: I'll be the guinea pig
« on: June 29, 2015, 05:56:37 AM »
You know that they do sell blue spray paint

2
General Homebrew Discussion / Re: Brew day 6/24/15
« on: June 24, 2015, 11:02:06 AM »
I finished up an Amarillo Rye Pale Ale before noon today.

3
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 02:51:14 PM »
As far as the school aspect, I've shared bottles with my kids' teachers.  Can I say that?

They were appreciative.
I'm a teacher and I would appreciate it.

4
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 01:45:07 PM »
My kids (12 year twins) don't want to have anything to do with brewing. They could care less. They just walk by and say, "Oh Dad is brewing again". The only time they helped me was when I was making a melomel and my daughter put the fruit in a mesh bag for me while I held it.

5
Beer Recipes / Re: English ipa
« on: June 18, 2015, 01:38:16 PM »
I see that Wyeast has a private collection Burton style blend (WY 1203). I wonder what that would be like?

That's just a made up name for a mixture of strains in the Wyeast collection.  True Burton strains are non-flocculent, which is why the union brewing system became so popular.   The union design allows for harvesting of non-flocculent yeast cells.  A true Burton strain has an apparent attenuation of at least 80%.
Good to know. So does that mean that there are no true Burton yeast strains available for brewers? I appreciate your knowledge on the subject.

6
Beer Recipes / Re: English ipa
« on: June 17, 2015, 01:42:16 PM »
Sadly, I am still searching for "the one" when it comes to English IPA strains.  None of the strains that are available from Wyeast and White Labs are true Burton-style strains.  Lately, I have been experimenting with a culture collection yeast strain called NCYC 1108.  NCYC 1108 is attenuative enough to be an IPA strain, but it is not a traditional IPA strain from what I can ascertain.
I see that Wyeast has a private collection Burton style blend (WY 1203). I wonder what that would be like?

7
Beer Recipes / Re: English ipa
« on: June 17, 2015, 11:33:21 AM »
English ale is my specialty.  Traditional English-style IPA does not contain crystal malt or munich malt.  The grist is composed of 100% pale malt or mostly pale malt with a touch of torrified wheat. Traditional English IPA is also more bitter than American IPA.  American IPA has more late hoping and less kettle hopping.
I was wondering what yeast that you prefer for English IPA?

8
Beer Recipes / Re: session IPA tricks
« on: June 08, 2015, 07:46:41 AM »
I know the brewers from Founders say that they use a lot of Crystal malt in their session IPA. You could also try and mash at a high temperature.

9
General Homebrew Discussion / Re: Increasing fruit flavor/aroma
« on: June 07, 2015, 05:25:19 PM »
I would just add more. I'm not sure how many oz. are in your can, but maybe add half and wait and see if it gets better. I added more cherries to my Kriek when I thought it needed more and I was glad I did. I believe if you're adding fruit to a beer that you should be able to smell it and taste it. Of course, you still want it to taste like beer so that is why there is a fine line.

10
All Things Food / Re: Brown Ale and Ribs
« on: May 25, 2015, 02:30:09 PM »
Nice pics! You're making me hungry.

11
Yeast and Fermentation / Re: US-05 giving off strawberry notes?
« on: May 03, 2015, 06:18:31 AM »
I would say if the fermentation temperature got up into the high 70's you can definitely get fruity esters and even some fusel/hot alcohol flavor.

12
The Pub / Re: Maibock Derby Day
« on: May 02, 2015, 10:45:26 AM »
I just had my Maibock on May Day. It was the first time making this style and I'm really enjoying it with the nice weather.

13
Homebrewer Bios / Re: Brewer Bio: JT
« on: April 20, 2015, 01:49:01 PM »
Good to hear from another Ohio bro.  I just started making sours about a year and a half ago and it's a new passion.

14
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 03:50:54 PM »
That's funny, I've noticed just the opposite.  New brewers (at least ones I've sampled beers from) , especially ones that start as extract/steeping grains brewers, often have overly sweet , underattenuated beers due to the lower fermentability of many extracts. And making things worse, a lot of them use way, way too much crystal. But to answer your question, to build body in an AG beer, a higher mash temp (154-160F) along with use of wheat, rye, or flaked barley would help, as would choosing a less attenuative yeast strain.  As for being flavorless, that's a recipe issue. Gotta experiment with malts and hops.
I agree with this +1. I even had this problem with some of my early, extract brews.

15
Kegging and Bottling / Re: Anxiety of Kegging
« on: April 16, 2015, 07:35:22 PM »
The good always die young...

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