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Messages - skyler

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1
Beer Recipes / Re: First Black IPA recipe; critique please
« on: April 21, 2018, 02:11:38 AM »
My experience has been that 1.25-1.5 lbs of carafa 3 or midnight wheat added at lauter has been the perfect amount for pitch black. I now usually go with (per 6 gallons wort since I lose a lot to dry hops), .5 lbs crystal 40-60L and 1-1.5 lbs Munich have been my sweet spot.

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2
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: April 01, 2018, 05:37:39 PM »
Ok, I'll try this. I assume 1-1.5L will work for 5.5 gallons? That would fit in a half gallon mason jar, which is convenient.

What strain should I use, then? I was leaning toward Imperial Harvest, but Wyeast is a little cheaper if I don't need the extra cells.

3
All Grain Brewing / Re: ESB recipe
« on: April 01, 2018, 06:15:59 AM »
90-100% British-type pale malt
0-10% Crystal malt
0-5% sugar
0-10% wheat (flaked, torrified, or malted)

bitter with whatever to 30-40 IBUs
.5-1 oz British or noble-tyoe hops per 5 gal at 30-10 mins
0-1 oz British or noble-tyoe hops per 5 gal at flameout/whirlpool
0-2 oz British or noble-tyoe hops per 5 gal dry

10 lbs Golden Promise
12 oz Crystal 60L
.5 lbs torrified wheat

1 oz Bravo 60 mins for ~30 ibus
.5 oz Goldings at 10 mins
.5 oz Crystal whirlpool
.5 oz crystal dry

WLP002 or S-04 (fermented COLD)

4
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: March 30, 2018, 05:54:46 PM »
Make a shaken starter off of preboil wort and pitch a bit later in the day.
Pull off into small pot, boil, chill, make starter. It does need to be boiled, no?
Will be lots of lactobacilli from the grain husks, better boil.  Unless you can ensure that mash off time + temp = sufficient Pasteurization units, and do you feel lucky?  I would just simplify things and use chilled post boil wort.
Yes, boil the starter.
So you boil 2L of wort for 10 mins, then put it in the fridge for a few hours, oxygenate, pitch a pack of liquid yeast at ~75°, then wait a few more hours and pitch the starter into the wort? I suppose that's worth a try. Presumably, I can use second runnings for this, too.

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5
This will be my first HBC! I live about a mile and a half north of the convention center, so it's easy.

I recommend anyone looking for accommodations try out the "name your price" bit with priceline - using the "Convention Center/Lloyd Center" neighborhood and 3 stars. Chances are you will get a decent deal at the Marriott Courtyard down the street from the convention center.


6
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: March 25, 2018, 10:48:39 PM »
I'm brewing up a Märzen and hate the giant starters needed for lagers, so I'm going to rehydrate two packs of dry yeast. My M84 experience has been great, but I'm open to suggestions.

Edit: Since I noticed the poll doesn't show up consistently on mobile, the choices are between:

S-189 Swiss Lager
M76 Bavarian Lager
M84 Bohemian Lager
W-34/70 Weihenstephan Lager
What do you consider a giant starter?  2L well oxygenated should be the most you need, less if you use Jim's method.  I'd go with W-34/70 for ANY lager style, but NOT the dry version, it doesn't perform like the original liquid cultures (readily avaiable as WY2124 or WLP830.)
Pitching half a gallon of dme starter beer into 5.5 gallons of carefully-mashed and boiled wort just seems like a waste. If I crash the starter and decant it, it takes more like 6L, which is too big for me or my stir-plate.

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7
Yeast and Fermentation / Best Dry Yeast for a Märzen
« on: March 24, 2018, 07:11:07 PM »
I'm brewing up a Märzen and hate the giant starters needed for lagers, so I'm going to rehydrate two packs of dry yeast. My M84 experience has been great, but I'm open to suggestions.

Edit: Since I noticed the poll doesn't show up consistently on mobile, the choices are between:

S-189 Swiss Lager
M76 Bavarian Lager
M84 Bohemian Lager
W-34/70 Weihenstephan Lager

8
Yeast and Fermentation / Re: style for comparing yeasts
« on: March 24, 2018, 07:06:05 PM »
I agree with Denny, but I think the IBUs can be even lower and any pale base malt will do. Personally, I would use 2-row or a British style base malt, shoot for 1.040-1.055 and 20-30 ibus with no dry hops and no major whirlpool addition.

That said, I have run numerous yeast strain semi-experiments with standard American Amber Ale and Special Bitter recipes and have been pleased with the results.

9
All Grain Brewing / Re: Kwak and Chouffe troubleshooting
« on: March 05, 2018, 05:11:48 AM »
Hello all,
so I have been attempting a Kwak and Chouffe Clone by following and slightly modifying recipes I found on Beersmith but I'm not satisfied with the results.
Both are way too dark, the Kwak as a special flavor to it, which is hard to describe (I'm not too good at describing flavor, I need to learn more on that), and the Chouffe almost taste like honey to me.
Also the Chouffe does not have a good head retention.
Both these beers did not have a big Krausen during fermentation, which may be part of the problem.
I want to attach a few pictures, of the recipes I followed as well as of the final results.
I'm not able to find how to attach an image though, when I click insert image it just insert [img]... How does this work? Sorry for the noob question.
Any help and suggestions are welcomed, thanks and cheers!

You need to load the picture onto a photo hosting website like imgur and then add the direct link. Also, clone recipes from books are usually hot garbage. Without seeing the recipes you're talking about, we can't comment on why they would produce poor head retention (or other off flavors).

Without kn owing anything about your process, my instinct tells me that that "special flavor" is probably a yeast-driven flavor from under-pitching or from fermenting too warm. Remember that the fermentation temperature is 4-8 degrees warmer than the ambient temperature.

10
German breweries get some additional color from decoctions. If it matters to you, you could add a pinch of melanoidin malt.

11
My most common hop schedule:

FWH (not every time)
60 mins
10 mins (usually 1oz of cascade per 5-6 gal)
Whirlpool (30 mins at ~170F - 1-3 varieties)
Dry (now usually 3 oz per 5-6 gallons - 1-3 varieties)

12
General Homebrew Discussion / Re: Online shopping
« on: March 04, 2018, 07:24:56 PM »
I have so many good options close by, but I shop online at Williams Brewing for those items that aren't available/convenient locally (things like sinamar and brewtan b).

I buy most of my hops from Yakima Valley Hops.

I buy 95% of my non-hop ingredients and equipment from F. H. Steinbart (local) and sometimes buy base malt (especially imported stuff) from Brew Brothers, who are semi-local.

13
Ingredients / Re: Eureka - the best new hop since Mosaic
« on: March 02, 2018, 06:47:30 PM »
I have only used eureka one time and it was with mosaic so I do not have much feedback. If you are going for juicy hop though, I think it works well in late hop additions and dry hopping.

I have gotten away from IPAs but some of the new, new world hops tend to be my favorite in terms of aromatics. Have you tried motueka? That gives a nice stoney fruit.

I haven’t brewed with motueka because it is hard to get and expensive (I usually experiment with discounted/free hops). But I’ve drunk beer made with motueka and I like it all right. Nelson Sauvin and galaxy are two of my favorites, so I’m always interested in newer Oceanic varieties when they’re easily available.


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14
Yeast and Fermentation / Re: Wyeast 1469 West Yorkshire - not taking off!
« on: February 18, 2018, 05:34:26 AM »
I'd just wait it out. A 1L starter is pretty small, especially if the smack pack was old. I'd give it 48 hours before pitching a backup.

15
Ingredients / Re: Eureka - the best new hop since Mosaic
« on: February 12, 2018, 03:22:55 PM »
saying it's the best new hop since Mosaic is not a selling point for me!  ;)

Fair enough. I’ll say that I generally agree with you about this newest round of hops - I call them “candy hops.” But I do love mosaic because I perceive it as fruity and resinous/dank, not just pure hard candy/pasteurized fruit juice.

FWIW, my favorite hops in hoppy American beers are (in no particular order): simcoe, cascade, citra, mosaic, ctz, Amarillo, galaxy, Nelson sauvin, and Chinook. I also like Apollo and summit, which many people don’t like, but I don’t usually like fuggles, el dorado, azacca, calypso, lemon drop, or sorachi ace in high quantities.


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