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.


Messages - beer_crafter

Pages: 1 ... 3 4 [5] 6 7 ... 11
61
Beer Recipes / Re: Sweetwater420 clone
« on: December 08, 2011, 04:57:07 PM »
I don't really taste the munich in 420 but other than that it looks pretty good.  That beer's been around for a while so I would not be suprised at all if it was all Cascade.

62
General Homebrew Discussion / Re: Begian Dark vs Quad
« on: December 08, 2011, 04:51:59 PM »
I think they are one and the same.

Those that don't usually indicate that a Quad is sweeter and not as attenuated, I think.  And BJCP experts want to chime in?

63
Beer Recipes / Re: FG For Quadrupel/BDSA
« on: November 29, 2011, 01:11:37 PM »
I did see something last night after i posted this that indicated that Rochefort-type yeast might need some help.  Well, too late now!

The beer tastes good but is a little on the hot side; then again, it's only a month since I brewed it.  I am going to take it off tap and let it age at cellar temps for a month or so.
 

64
Beer Recipes / FG For Quadrupel/BDSA
« on: November 28, 2011, 07:03:39 PM »
Recently brewed a Belgian Dark Strong ale, and besides not being dark enough, I have concerns that my FG is too high.  It's coming in around 1.020-1.022.   :-\

The malt bill was
57% Belgian Pils
17.5% Munich I
5.5% Caramunich
3.3% Aromatic Malt
3.3% Special B
0.2% Carafa II Special

In the boil I added
8.8% Schenk Stroop (Dutch Sugar Syrup)
4.4% Table Sugar

I mashed at 145 for 40 minutes and 156 for 45 minutes.

OG was 1.092, I used pure O2 injection, and fermented with Wyeast 1762 (Rochefort Strain) around 64 degrees for a month.   This only got me 77% attenuation.  I did a fermentation test with the Shenk Stroop alone and it is highly fermentable, so I don't think that was the problem. 

Should I be aiming for a drier beer next time?  I suppose the step mash did not do me any favors here.  Thoughts? 


 


65
Beer Recipes / Re: Caramel Machiato
« on: November 28, 2011, 06:56:24 PM »
I'd just try to clone So Tier Creme Brulee.  Not something I particularly like but I dont think you'll get much closer than that on a WAG.  There was a recipe recently in either zymurgy or BYO.

66
Beer Recipes / Re: Lambic
« on: November 28, 2011, 11:09:22 AM »
Check out the Mad Fermentationist's blog..... great reading there about sours.

67
Equipment and Software / Re: Is Beersmith a good tool?
« on: November 23, 2011, 09:18:17 AM »
Not a fan of 2.0.  It is more complex which in some ways is good (more functionality) and in some ways it's bad (overly confusing, not as stable as 1.4)

68
All Grain Brewing / Re: Slightly sour smell, tastes great
« on: November 22, 2011, 12:15:21 PM »
are you sure it's a sour smell and not like a sulfur smell?

69
General Homebrew Discussion / Re: Westy in the US!
« on: November 18, 2011, 10:59:16 AM »
Westvleteren 12 is a lovely beer and a world-class BDSA along sides the likes of Bernardus 12, Rochefort 10, and Gouden Caroulus Cuvee van de Kaiser.  Nothing more and nothing less IMO.

8 is also a great beer and the blonde might actually be my favorite of the 3.

70
All Grain Brewing / Re: Oatmeal Stout mouthfeel
« on: November 17, 2011, 03:53:07 PM »
How much crystal malt in the recipe?  My oatmeal stout has never come in under 1.018 and often is 1.022.   

71
Beer Recipes / Re: Munich Dunkel Question
« on: November 17, 2011, 03:44:55 PM »
looks good. I am going to brew something similar this winter.

72
Beer Recipes / Re: Munich Dunkel Question
« on: November 16, 2011, 04:41:01 PM »
I don't think that much (or any) of the Carafa is necesary, with the dark munich.

73
Phew... I was worried about this:

74
Commercial Beer Reviews / Re: Sam Adams Imperial Stout
« on: November 11, 2011, 08:21:24 AM »
I found it to be a harshy mess. 

75
General Homebrew Discussion / Re: Fining then dry hopping?
« on: November 08, 2011, 09:17:51 AM »
SN dry hops with whole hops; I would expect that the chance of oxidation with pellet hops is substantially less.

Pages: 1 ... 3 4 [5] 6 7 ... 11