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Messages - a10t2

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3061
All Grain Brewing / Re: Understanding the Mash (for noobs like me)
« on: May 21, 2011, 06:26:44 PM »
I think you'll find the answers to all those questions in chapters 14 and 16 of How to Brew.

http://www.howtobrew.com/section3/chapter14.html

3062
Ingredients / Re: Honey malt - should I bother?
« on: May 21, 2011, 02:56:49 PM »
I regularly use 1/2 pound of Honey Malt (along with a late addition pint jar of Honey) in my Honey Wheat.  Nice sweetness and flavor.

I'd normally use 3/4 lb C20, so it sounds like I could pretty much swap in the honey malt and be good to go. So that's probably what I'll do. If nothing else it'll be a good experiment. I'll be adding 1.5 lb of honey for a secondary fermentation.

Why not go half and half in this next batch

That was my first thought, but I don't have a LHBS and I'm getting sick of all the odds and ends left over in my grain bin.

3063
All Grain Brewing / Re: Understanding the Mash (for noobs like me)
« on: May 20, 2011, 10:40:53 PM »
So lets take two hypothetical brews, one mashed at the single temperature of 147 and another at 147 then 158 (i am just making up these numbers, but i think you get the idea). What, do you think, would be the difference in the finished beer assuming everything was the same (yeast, hops, grain, water/grain ratio, etc.)?

I'd expect the two-step mash to have slightly higher fermentability than the single-infusion. Maybe also slightly higher efficiency, if the pH wasn't quite right. Of course, the precise temperatures do matter, at least when talking about variations of more than a degree or two.

3064
The Pub / Re: May 21 - What are you planning ot do?
« on: May 20, 2011, 09:41:48 PM »

3065
Ingredients / Honey malt - should I bother?
« on: May 20, 2011, 04:30:42 PM »
I'm getting ready to brew a simple honey wheat for the summer. When I've done it in the past I've used a decent proportion of 20L crystal malt (about 12%) to leave some residual sugar flavor that I think helps to accent the honey. But now I'm wondering if replacing that with honey malt would do even more to increase the perception of honey. What's holding me back is that I've heard the honey malt can be unpleasant in large quantities.

So, what say you?

3066
The Pub / Re: What's the Weather Like Where You Are?
« on: May 19, 2011, 02:18:19 PM »
We have snow in the forecast every day through the weekend, but highs will be above freezing so there shouldn't be much accumulation.

Boy did I speak too soon. There's a foot on the ground right now, with another 3-6" forecast through tomorrow.

3067
Commercial Beer Reviews / Re: Odell brews
« on: May 18, 2011, 11:34:51 PM »
If you like big, bold American IPAs you'll love the Myrcenery. I think it stripped a little enamel off my teeth.

3068
Equipment and Software / Re: Johnson Controls
« on: May 18, 2011, 11:32:36 PM »
During the first few days of fermentation, it's all about fighting against the heat generated by the fermentation to keep a steady temperature - No heating required, that's for sure.

That depends on where you live. ;)

3069
The Pub / Re: What's the Weather Like Where You Are?
« on: May 18, 2011, 11:06:47 PM »
Here on the western slope we got zero snow this winter, but now you'd think we lived in Cambodia with all the rain we've had.

I guess I lucked out on missing the rains. Every time I was in your neck of the woods this winter it was gorgeous. I had to bring shorts to GJ a couple times.

It looks like we're going to end up right around average on snowfall for the winter (190" currently).

3070
The Pub / Re: How annoying are you?
« on: May 18, 2011, 10:38:15 PM »
3.51, with pretty much even scores. I would have thought I'd be off the charts on arrogance, but the problem I have with these tests is that I'm so smart I end up gaming the questions.

3071
The Pub / Re: What's the Weather Like Where You Are?
« on: May 18, 2011, 02:13:29 AM »
We have snow in the forecast every day through the weekend, but highs will be above freezing so there shouldn't be much accumulation. You can just feel that spring is almost here.

3072
The Pub / Re: Martini's
« on: May 17, 2011, 03:43:58 PM »
Technically, most gins are distilled a second time with the botanicals, but some of the cheaper ones are just infused vodkas. Regardless, juniper (jenever) = gin, IMHO. If juniper isn't a major component of the flavor, I'd call it vodka.

3073
Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: May 17, 2011, 02:52:58 PM »
Edit: I see now why you thought I underpicthed, sean. It was a 12 gallon batch but I pitched it in separate carboys, 13 gms each. So the total would have been 26 grams. My bad.

Ah, I should have figured you would know better.  ;)

I still haven't figured out why we have such a constant struggle with diacetyl from US-05. At this point, I'm just going to give up though. We have a couple 500 g bricks left and once those are gone I'm going to switch to a liquid culture.

3074
The Pub / Re: Martini's
« on: May 17, 2011, 02:48:24 PM »
Can you describe it perhaps?  I keep seeing it and the price is quite decent.  I'm curious as to its flavor profile...is it a lighter gin with less flavor (ie., something hovering between London dry and vodka?), or is it a fairly straight ahead competitor to the juniper-packed British gins, or is it an offbeat sort with other dominant flavors?

It isn't a dry gin at all. It's fairly sweet, and has very little juniper, but lots of citrus. It's one of the new crop of flavored vodkas, essentially. They probably market it as a gin to keep from competing in the vodka space.

3075
Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: May 17, 2011, 02:20:15 PM »
US-05 ale yeast straight from brick (about 13 gms) and, as was mentioned above, I get a character that reminds me of diacetyl. I'm pretty confident it is not diacetyl.

It could be diacetyl. IME US-05 produces some early in fermentation that may or may not clear up, and you under-pitched by a fair amount.

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