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 - cempt1

Pages: 1 [2] 3 4 ... 7
16
All Grain Brewing / Re: Blue Moon clone brew
« on: March 07, 2016, 02:23:46 AM »
I had a batch recently that took 2 full weeks to drop the krausen.  It was a "better than blue moon" wit.  Kicked this week.  Will be brewing another wit with some ginger very soon!

Sent from my SM-G920V using Tapatalk


17
Beer Travel / Re: Florida
« on: March 03, 2016, 10:56:21 AM »
I was very impressed with Bug Nutty in Merritt Island. Very diverse selection on tap in their tasting room.  Small operation with a very cool set up.  Everything I had there was spot on!

Sent from my SM-G920V using Tapatalk


18
All Grain Brewing / Re: Fruit flavored IPA
« on: March 03, 2016, 02:30:48 AM »
I like the above info. If I were to fruit an IPA, id go citrus (orange, grapefruit, tangerine), pineapple, mango or apricot. It would be a fruit that enhances the hop character. With my experience with a peach beer, it turned out mudded. I'd go apricot instead, because it's more acidic with a similar flavor.

I would also showcase hops that are similar to, or compliment, the fruit involved.

I don't know if I'd ever fruit an IPA, but that doesn't mean that I don't like it. I am really digging Ballast Point's Pineapple Sculpin right now!
Although I have not tried, I would think pineapple, mango or apricot would go well with citra.

Sent from my SM-G920V using Tapatalk


19
Wood/Casks / Re: Barrel aging questions
« on: February 25, 2016, 08:57:05 PM »
My personal opinion based on my experience is that Belgian beers are more suited to wine (or possibly Rum) bbls and compliment the nuances from the Belgian yeast better (though, to be sure, Rum bbl is only a hunch). For whiskey bbls styles such as Barley Wine, RIS, Old Ale, etc are better suited to handle the more aggressive flavors from a whiskey bbl.
I may actually be able to get a rum barrel from the same place as they make rum too.  I could then test your theory and report back

Sent from my SM-G920V using Tapatalk


20
All Grain Brewing / Re: pH woes
« on: February 25, 2016, 01:13:48 PM »
So, how much do I need to dry off the probe after calibration or testing?   I have been blotting of the outside with a paper towel. I like the idea of the spritzer bottle filled with distilled water.

Sent from my SM-G920V using Tapatalk
I never touch the probe. It is put into cleansing solution or storage solution.
I may have miss spoke.  I don't dry off the tip, or the glass part.  I have blotted off the plastic above that.  Seemed to me the rinsing water droplets left on it might affect my reading.  I am probably over complicating it.

Sent from my SM-G920V using Tapatalk

I quickly spray down the probe and wand after every sample/calibration solution reading I take with distilled water. Then I dry off the wand with my shirt and blow off the water on the probe with a couple quick breath blasts prior to taking my next reading.
Ok, that is basically what I was doing.  I'll get fresh solutions and a small spray bottle and have at it again.  Thanks!

Sent from my SM-G920V using Tapatalk


21
Wood/Casks / Re: Barrel aging questions
« on: February 25, 2016, 01:11:05 PM »
Herman Holtrop's (google is your friend) rochefort 8 clone recipe is a fantastic
BSDA


This ^^   Great recipe.
Do you boil the flaked corn as in the recipe or just include it in the mash?

I have read such good things about this that I think I will brew it twice and barrel one and leave the other as is to compare.

Sent from my SM-G920V using Tapatalk


22
All Grain Brewing / Re: pH woes
« on: February 25, 2016, 11:02:09 AM »
So, how much do I need to dry off the probe after calibration or testing?   I have been blotting of the outside with a paper towel. I like the idea of the spritzer bottle filled with distilled water.

Sent from my SM-G920V using Tapatalk
I never touch the probe. It is put into cleansing solution or storage solution.
I may have miss spoke.  I don't dry off the tip, or the glass part.  I have blotted off the plastic above that.  Seemed to me the rinsing water droplets left on it might affect my reading.  I am probably over complicating it.

Sent from my SM-G920V using Tapatalk


23
Equipment and Software / Re: Higher End Glassware Cautionary Tale
« on: February 25, 2016, 02:49:16 AM »
I have scratches on my Wusthof chefs knife because of those stupid green sponges. I about lit the sponges on fire when I figured it out.
Wusthof knives... sign of someone who appreciates crafting fine food as well as fine beer!

Sent from my SM-G920V using Tapatalk


24
Wood/Casks / Re: Barrel aging questions
« on: February 25, 2016, 02:38:16 AM »
Found out we can get a barrel on a fairly regular basis so I can brew something and get the barrel just as it is ready to go to secondary.  I would like to do either denny's BVIP or a BDSA.  Any suggestions on a recipe?  I haven't brewed either.  My son wants to fill it with a BDSA.

Also they are apparently 5 gal barrels.  Added bonus!

Sent from my SM-G920V using Tapatalk


25
All Grain Brewing / Re: pH woes
« on: February 25, 2016, 02:33:06 AM »
So, how much do I need to dry off the probe after calibration or testing?   I have been blotting of the outside with a paper towel. I like the idea of the spritzer bottle filled with distilled water.

Sent from my SM-G920V using Tapatalk


26
All Grain Brewing / pH woes
« on: February 23, 2016, 12:55:34 PM »
I am new to pH measurement.  I test my 1st 2 batches without filtering out the grains so I have learned that will potentially cause a low reading.  I have a new milwaukee 101 meter.  This weekend I brewed and tested the mash 10 min in and was at 5.5 (bru'nwater estimated 5.4).  I rinsed the meter in RO water and tested distilled water and got 7.5 (I assumed this should be 7).

I am calibrating with the packets that came with the meter which I assume to be diluted giving me erroneous readings.   I will get new solutions but any other newbie pH meter user suggestions?

Sent from my SM-G920V using Tapatalk


27
Wood/Casks / Barrel aging questions
« on: February 23, 2016, 12:47:16 PM »
My son is getting me a 7 gal whiskey barrel that I believe is getting dumped this week.  I will get it in a week and a half which is also the earliest I would be able to brew.  So I have a few questions.

1.  How long does it take a barrel that size to dry out to much?

2.  As far as maintaining sufficient moisture, is it recommended that I keep one end of it in a basin of water?

3.  How full should I fill it with beer?  I usually brew 5-6 gal batches.

4.  And lastly, what to fill it with?  Personal preference I know.  I was thinking about Denny's BVIP but leaving out the bourbon since it should aquire the bourbon flavor from the barrel.

Any other thoughts or suggestions are welcome. This is my first barrel experience.

Sent from my SM-G920V using Tapatalk


28
Equipment and Software / Re: Shout Out To Bru'n Water...
« on: February 20, 2016, 12:58:38 PM »
I recently started using it and am amazed at how far off I was in my guesstimations previously.  Brewing my 3rd batch today using it and looking forward to getting my pretty good beers great!

Sent from my SM-G920V using Tapatalk


29
Beer Recipes / Re: Single hop columbus APA
« on: February 20, 2016, 03:57:30 AM »
Does a finished water profile built on RO water of:
Ca 52.8 ppm
Mg 0
Na 8 ppm
Sulfate 45.2 ppm
Cl 63.1 ppm
acidified to 5.4 pH with lactic acid (mash water)

sound right?

5.4 pH is good.  I would bump up your sulfate levels if possible. Maybe to around 100-150ppm. If you need to, adding epsom salts can give you SO4 without adding Ca, if you desire this route.

I bumped the sulfates up to 76.1 with epsom salt.  One of my goals with this is to get a feel for the rhar 2 row as a base malt.  Am I correct in my thinking that the higher sulfate levels will emphasize the hops character more?  I guess I am thinking that a lower sulfate level will help me gain appreciation for the base malt and the columbus hops.  Does that sound reasonable?

30
Beer Recipes / Re: Single hop columbus APA
« on: February 19, 2016, 12:40:26 PM »
Does a finished water profile built on RO water of:
Ca 52.8 ppm
Mg 0
Na 8 ppm
Sulfate 45.2 ppm
Cl 63.1 ppm
acidified to 5.4 pH with lactic acid (mash water)

sound right?

Pages: 1 [2] 3 4 ... 7