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Messages - beer_crafter

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General Homebrew Discussion / Temp control for fridge/freezer
« on: April 03, 2012, 10:43:37 AM »
Thinking about using my current fridge as a fermentation fridge.  It's a typical kitchen sized fridge with a top freezer.

If I use a single stage temp controller to keep it at, say, 64, what will this do to the freezer?  Most likely it would not keep the freezer below freezing, right?

I find the 007/1098 yeast to be closest to the Stone profile. 

Ingredients / Re: Whether or not to dry hop
« on: March 29, 2012, 04:19:51 AM »
I either put them in a nylon bag, or just toss them in (leaf only!) but use a surescreen on the dip tube. 

Ingredients / Re: Whether or not to dry hop
« on: March 22, 2012, 07:45:54 PM »
I don't dry hop any set number of days after I start fermentation.

I dry hop a # of days in reference to what I want to DRINK the beer at it's peak.

I make a beer, ferment it out, condition it, and then when I want it on tap in about two weeks, I dry hop the heck out of it from no less than 7 days, and as many as 20 days, with leaf hops.  I try to do this warm.  I usually then get the beer off the hops, and serve on tap.  The beer peaks around a month or so after I add the dry hops (anywhere from 1-4 oz).  I don't think it would be any different if I bottled.  I know sometimes you want to rush a beer, but I'd rather have AWESOME hoppy beers than to have a pretty-good hoppy beer quickly.  And in my process, this is what I find gives me the best hoppy beers (IPAs and small DIPAs)

Equipment and Software / Re: Pickup tube in boil kettle
« on: March 21, 2012, 03:08:21 PM »
I use a pickup tube that goes to the edge of the kettle.  I only use pellet hops and when I am done chilling, I do a 15-20 minute whirlpool to get all of the trub to the center of the kettle.  Works great.  I have never tried this with leaf hops, but if I had to, I'd put 'em in a bag.

Commercial Beer Reviews / Re: Pliny the ...
« on: March 08, 2012, 12:14:20 PM »
After having PtY, i have to say that I think Avery Maharaja (when in good condition) is actually a more impressive/unique beer.  The problem with Maharaja is that because the volume of production is so much greater, it's quite possible to get old/oxidized bottles and kegs.  With PtY, the demand so far outstrips supply, that nearly 100% of the pints of PtY consumed each year are in great condition. 

The two beers are VERY different, but there aren't that many 11% IPAs out there. 

Yeast and Fermentation / Re: fermentation ends in 3 days??
« on: February 02, 2012, 02:02:43 PM »
For a low gravity beer (<1.050) I think 3 days is great for a finished fermentation.  It shows that your yeast were strong and healthy and ready to party!  Giving the beer some time after this is advisable to "age" of course.

Beer Travel / Re: Going to Belgium, France, and Turkey
« on: January 27, 2012, 12:36:31 PM »
Brussels is AWESOME.
Do go to Cantillon.

Beer Recipes / Dunkel- Dark Munich (Best Malz Munich II) revisited
« on: January 27, 2012, 08:35:42 AM »
I know there have been a few threads on Dark Munich malts (in this case, Best Malz Munich II) and Dunkels.  I'm brewing one tomorrow and wanted some input.

I'm thinking about going with something like:
90% Munich II
9.5 % Pils
.5 % Carafa Special II

I've always used around 5% Aromatic Malt, but that was back when I'd brew a Dunkel with Light Munich.  Does anyone think I need Aromatic for maltiness with the Dark Munich?

I typically do single infusion mashes, should I do a step mash (rest at 131F?) with this malt bill?

I am thinking about doing this a little bigger (1.056?) than usual, if that matters.

Beer Recipes / Re: How to Doctor a Belgian Blonde
« on: January 19, 2012, 12:25:48 PM »
I would Funk that S up with some nice brett or a lambic blend.  Make it nasty. 

Commercial Beer Reviews / Re: Most fun Label
« on: January 18, 2012, 07:13:51 PM »
I am partial to the New England Brewing's brands.

First and foremost you have the Ghandi Bot IPA

Not to mention, the Zapata Bot (in case you're keeping score, this is a robotic Gandhi, as Emilano Zapata) yes a Tequila-barrel aged version of "The Bot!"

Also a great one is the 668:Neighbor of the Beast (this is a Duvel-type beer)

Not to mention the always contraversial borderline trademark infringement Imperial Stout Trooper

ALL of these beers are very good to great... more than just a pretty face!

The more I drink those really big aroma/flavor IPAs (Sculpin, Flower Power, Capt Lawrence, Widmer Nelson) the more I realize exactly how short the shelf life is.  I bought a few 6 packs that drank very well in December and now a month later the hops are gone. 

Ingredients / Re: Post your water report
« on: January 17, 2012, 10:46:31 AM »
Fairfield CT (Bridgeport Metro Area) Water Report
Water from Aquarion Water Company

Alkalinity 17
Calcium 8.5 mg/L
Potassium 1.81
Magnesium 2.7
Chloride 20.3
Sodium 13.8
Sulfate 15.8
Total Hardness 32.3
pH 7-7.3

Chlorine is added as a disinfectant. 

I filter my water with a Moen activator charcoal filter, although prior to that, I would simply fill up my brew pots the night before brewing.

I use a combination of Chalk, Gypsum, and CaCl to make sure my Calcium Level is > 50, while keeping my RA appropriate for the color of the beer, and ensuring my Chloride/Sulfate balance is where I desire it (typically balanced).

General Homebrew Discussion / Re: Massive Starter Krausen
« on: January 12, 2012, 08:34:08 AM »
That is a good sign.

Is it possible that I can't detect 4-vinyl guaiacol (clove phenol?)  Whenever I am at a tasting and others call a beer "clovey" I cannot detect it at all.  I don't think it is a case of not being able to ID the aroma/flavor.  Is this possible?  I know that diacetyl is not detectable by everyone.

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