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Messages - beer_crafter

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136
The ""One-quarter ounce of whole hops contrast with three ounces of hop pellets" is a caption of a photo illustrating the APPEARANCE of pellet hops vs leaf.  By weight, pellets are slightly more efficient (10%).

137
Equipment and Software / Re: where can I get a decent 5 Liter cask
« on: May 14, 2010, 08:39:24 AM »
As someone who has a 5L oak barrel, I'd say if you want to just add oak to your barleywine, you should use oak cubes or chips.  The barrel is a lot of maintenance and unpredictability.  The only advantage to the barrel is that you can serve out of it, if you desire.  I would say in every other way, cubes or chips are superior when it comes to oak aging (not necessarily the case for barrel aging or spirit/wine aging)
 

138
Was overseas recently and discovered Schenk Stroop (translated as Sugar Syrup).. this stuff:
http://www.dutchstore.com.au/product_info.php?cPath=27&products_id=278&osCsid=be5d3507f070149e43a5bc27216c0fd9

When I tried it, I thought it tasted a lot like the Belgian "D" candi syrup I've used in my dubbels.  I brought back 3 bottles of it.  Has anyone ever tried this stuff in a beer?  Does anyone know what it is, and is it similar to the candi syrup from belgium? 

139
General Homebrew Discussion / Re: Too green! Dry hop question
« on: April 19, 2010, 12:54:32 PM »
To add, I find the MOST grassy time for dry hopping is in the first few days-- leave those babies in for another week or so and the grassiness fades and the desirable hop character appears.  This is especially noticable when dry hopping at serving temps.

140
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 24, 2010, 01:30:27 PM »
I brewed a beer with 510 and found it to be extremely clean for a belgian yeast.  It was fermented in the low 60s.

141
Beer Recipes / Looking for feedback on Belgian Dark Strong malt bill
« on: March 15, 2010, 05:26:23 PM »
Brewing a Belgian Dark Strong on Friday, have a starter of Wyeast Abbey II (1762) already getting stepped up.

Just realized my pack of D2 Candi Syrup is only 1lb, not 1.5 lbs like the bottles used to be.....  Anyway, looking for feedback on my recipe:

Amount Item Type % or IBU
9.75 lb Pilsner (Weyermann) (1.7 SRM) Grain 54.93 %
3.00 lb Munich I (Weyermann) (7.1 SRM) Grain 16.90 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 5.63 %
1.00 lb Special B Malt (180.0 SRM) Grain 5.63 %
0.50 lb Caramunich II (Weyermann) (63.0 SRM) Grain 2.82 %
1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.45 %
1.00 lb D2 Syrup (160.0 SRM) Sugar 5.63 %

2.00 oz Styrian Goldings [4.20 %] (60 min) Hops 27.5 IBU

Plan is to mash at about 150. 


142
General Homebrew Discussion / Re: Dry Hop temerature?
« on: March 07, 2010, 05:44:32 PM »
In the past I've always dryhopped the day I kegged and it went into the cold, but I've never been happy with it.  After reading some of this and thinking about it, I'm going to try transfering from the fermenter to a Co2 flooded keg, add my hops and seal it for a couple of days before carbonating it in the cold.  Maybe it will be more of what I'm looking for.   8)

After years of trial and error, my latest way of doing this is:
- Primary until fermentation is complete, let the yeast drop
- Rack to a keg containing a sure screen.   Dry hop in the keg with leaf hops loose or pellet hops in a nylon bag.  Purge the headspace with CO2 and add enough head pressure to seal the keg.
- Store this keg at cellar temps for 10-14 days.
- Do a keg-to-keg transfer to my serving keg.  Carbonate and serve. 

143
General Homebrew Discussion / Re: Dry Hop temerature?
« on: March 07, 2010, 06:03:09 AM »
I like to dry hop in a keg (either the serving keg, or a "Bright beer" keg that functions as a secondary).  I used to put the beer in my kegerator right after adding the hops and found that it took a long time to get it where I wanted it-- it was either too grassy or woody or just not hoppy enough, for a week to several weeks.

Since then I have started keeping the dry hop vessel at cellar temps and noticed a much more pleasant hoppiness.  I am interested to see if this improves when my cellar gets into the mid 60s in the summer.  Right now it's at 56.


144
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 03, 2010, 03:31:50 PM »
I have lots of 3787 around (it's my dubbel yeast) and I was going to try to use something new....but I think I'm convinced to stick with it.

145
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 02, 2010, 07:19:48 AM »
Should be WLP 530. Check out Can You Brew it on The Brewing Network, they interview Scott Vacarro from Captain Lawrence and he was generous enough to paint a good picture of how to brew it.
Good luck, that is a great brew to brew. Just be sure to make a big starter ;)

Awesome.  Scott Vaccaro is one of the really nice guys in an industry full of nice guys.   

146
Yeast and Fermentation / Best yeast for "American" Tripel
« on: March 01, 2010, 10:00:45 AM »
Planning on making a Tripel in the next few months, but using American hops.  Similar to Captain Lawrence Xtra Gold.  Not a Belgian IPA-- but a properly balanced Tripel using Amarillo hops instead of noble. 

Can anyone suggest a good belgian yeast strain that would play nicely with the peach and tangerine flavors from the Amarillo?

147
Beer Recipes / Re: Let's see some dunkel recipes
« on: February 16, 2010, 08:16:16 AM »
I use a lighter Munich (Weyermann Munich I) without any Pils.
91.25% Munich I
5% Caramunich
3.75% Carafa Special II
I tend to use "american noble" type hops-- Liberty, Mt Hood,  or Vanguard.

FYI after brewing this again, I think 3+% is too much Carafa Special.

148
Beer Recipes / Re: Let's see some dunkel recipes
« on: January 24, 2010, 07:03:53 PM »
I use a lighter Munich (Weyermann Munich I) without any Pils.
91.25% Munich I
5% Caramunich
3.75% Carafa Special II
I tend to use "american noble" type hops-- Liberty, Mt Hood,  or Vanguard.

149
Some of the newer east coast IPAs stand up to the West Coast.  I would put Ithaca's Flower Power up against anything  from the west in terms of sheer hoppiness.  Captain Lawrence Double IPA, if you blindly tasted it, tastes like something from northern cali.  Nugget Nectar is no slouch too.

150
It all depends on the temp of the tap water and the amount of wort movement during cooling.
I have a 50' immersion cooler that takes 10+ gallons down to the 70s in about 20 or 25 minutes this time of year. 

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