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Messages - ipaguy

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166
Beer Recipes / Re: working on a oatmea/blackberry stout recipe
« on: October 12, 2010, 02:04:59 PM »
Thanks for the excellent suggestions, Brandon.  Hopping schedule looks spot-on.  Last stout I made had 12 oz. of the Simpson's roast barley, which turned out to be excessive.  That's why I'm backing way down in this recipe.  I've been thinking of trying some of the Briess light roasted barley in the future, maybe in combination w/ the Simpson's.  I've already got 6-row pale malt on hand, so I may try going with that, rather than ordering 2-row.  I figure I can get away with using a little less of the 6-row while getting good starch conversion.  Will be plugging some numbers into Promash.  I'll probably be shooting for around 1.060 - 1.065 OG (not taking account of the fruit puree).  Also thinking of some oak chips in the secondary.  IMO, the Wyeast Irish Ale is the only choice for this recipe; I really love that stuff!

167
Beer Recipes / working on a oatmea/blackberry stout recipe
« on: October 11, 2010, 05:03:29 PM »
This is what I'm thinking of so far:

6# gold LME
1# flaked oats
??# 2-row or 6-row pale malt
8 oz extra dark crystal (160L)
4 oz de-bittered black malt
4 oz roasted barley
rice hulls
3# blackberry puree
Wyeast 1084 Irish ale

?? oz. us fugles @ ?? min.

comments & suggestions greatly appreciated!

168
Yeast and Fermentation / Re: sugar added to secondary
« on: September 14, 2010, 01:13:44 PM »
To clarify my thinking on this topic, I figure that potential oxygen contact is one big reason that argues against using a secondary.  In spite of reassurances to the contrary, my secondary usually does not have enough dissolved co2 to bubble the airlock after making the transfer.  To me this potentially makes the secondary the major bad actor re. o2 contact.  (Primary is obviously no problem.  o2 in the bottle headspace should be removed by aerobic fermentation of the priming sugar.)  If I had a co2 bottle, I might use that to purge the secondary headspace, but I figure that the sugar does a better job of purging any dissolved o2 introduce when transferring from the primary.  Because I dry hop more often than not, adding the sugar is a pretty trivial amount of extra effort.  Besides, it helps me relax and not worry.

169
Yeast and Fermentation / Re: sugar added to secondary
« on: September 13, 2010, 08:41:09 PM »
For me big is over 1.065 - unless you are talking about a IIPA and that is a session beer.  ;) I still don;t secodnary many beers, perhaps a barley wine, RIS or a fruit beer.

That said, since your name is IPA guy I'll mention that I also dry hop in the primary after fermentation has settles. One thing I will mention though is I keg all my beers and kegging is essentially a big bright tank.

My last two batches were at around 1.072, so I guess that's fairly big.  Although I've just gotten back into brewing, I used to brew quite a bit around 10 yr. ago.  I'm pretty careful on sanitation, and have never had a contamination problem.  One reason I use a secondary is that I feel like I get a little less sediment when bottle conditioning.

170
Yeast and Fermentation / Re: sugar added to secondary
« on: September 13, 2010, 03:47:27 PM »
... I only use a secondary for big beers or other specialty beers ...

How do you define 'big'?

171
Ingredients / Re: Ginger
« on: September 13, 2010, 01:56:01 PM »
I like an ounce or less of fresh grated ginger for about a 20 min. boil.  I think it's best used in a malty, slightly sweet beer.  For example, some IPAs I've had have too much of a sweet aftertaste I don't like.  This is in spite of very high hop bittering.  Just a bit of ginger seems to counteract this, and balance things out.

172
Yeast and Fermentation / Re: W2112/W4021 Combination?
« on: September 12, 2010, 07:02:14 PM »
I used Cal Lager yeast in a sack strength braggot that attenuated from 1.132 to 1.030 at colder temps than what you have.  That's 77%.  Pitch big and you should get what you want with it.  If not, add the Champagne yeast later.
Wow.  What impresses me most is not just the attenuation but the EtOH tolerance.  Doesn't that work out to 13.77% abv?  Looks like a spec. of 9% is pretty modest.  Thanks for the info, jeffy. Much appreciated.

173
Yeast and Fermentation / W2112/W4021 Combination?
« on: September 12, 2010, 03:41:08 PM »
My local microbrewery did a special edition 'Imperial Spruce India Pilsner' ($18/750ml!!!).  This was a very light bodied and light colored brew at 10%ABV brewed with lager yeast, pilsen malt, and flaked corn.  I liked this quite a bit, except that I think they way over-did the spruce.  I was thinking of doing something similar, but around 12%ABV, 80 - 100 IBU, and very light bodied/colored by use of pilsen LME and 3-4 lbs of clover honey.  I also want it very dry ( I hate sweet beer).

My fermentation area is currently at a constant 64.5F, but I expect it to drop a few degrees by the time I'm ready to make this batch.  I'm thinking that the California Lager (W2112) should give me good lager flavor at these temperatures, but I'm concerned about alcohol tolerance (9% according to Wyeast) .  I'm thinking of also using Champagne yeast (W4021) to get good attenuation.  I figure I could pitch the two together, as in Papazian's 'Sam Adams Triple Bock'.  On the other hand, I could wait until the 2112 finishes fermenting, and then pitch the 4021.

Anyone have any thoughts on this?

174
I would probably try out a partial mash recipe for Swedish Gotlandsdrinka.  Charlie Papazian had a pretty high opinion of the stuff in one of his books.

175
Yeast and Fermentation / sugar added to secondary
« on: September 11, 2010, 01:02:07 PM »
When racking a completely fermented beer to my secondary, I add about a tbs of corn sugar (boiled & cooled).  My reasoning is that it generates just enough CO2 to purge the carboy head space of O2.  Just wondering if anyone else does this, and if it makes sense.

176
Ingredients / Re: Nugget/Amarillo hop combo
« on: September 11, 2010, 12:51:08 PM »
I just bottled an IPA with nugget at 60 min boil and amarillo at 20 min, as well as an oz of amarillo dry hopped.  Aroma was wonderful when I was bottling.  Will let you know how it turned out in a couple weeks.

177
Ingredients / Any experiences with Alecost?
« on: August 27, 2010, 04:13:48 PM »
I've got quite a bit of alecost growing around my house.  I was thinking of using some fresh leaves in a dry barleywine.  Any recommendation re. amount or boil time would be appreciated.

178
Ingredients / Re: Ginger
« on: August 27, 2010, 04:10:54 PM »
I've used around 1 oz. of grated fresh ginger root at around 15 or 20 min. several times with good results.  I like it especially to counterbalance a heavy bodied beer, like a stout.  I've also had good results when used with around 1 - 2 oz. of lime juice.

179
Yeast and Fermentation / Re: oxygenation tips
« on: August 25, 2010, 03:16:07 PM »
After using an immersion chiller, I use a Siphon Sprayer to transfer to my plastic primary.  Seems to work pretty well.

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