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Messages - skyler

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1
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.

2
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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3
The Pub / Re: Giving Back a Rescue Dog
« on: February 11, 2018, 03:24:52 AM »
my sincere condolences  :'(

4
Ingredients / Re: Eureka - the best new hop since Mosaic
« on: February 10, 2018, 05:04:03 PM »
Do you think it would be a great single-hop showcase, or would benefit from some additional character provided by other hops?  Also, what styles of beer have you been throwing it at?

I used it in three beers so far (one is still fermenting). One beer was an IPA with a blend of a few different hops, and I liked the beer, but didn't really know what Eureka contributed. The beer that made me realize how much I liked it was:

10# pale malt
2# wheat malt
7 oz acid malt

3 mL hopshot 60 mins
1 oz Cascade 10 mins
2 oz Eureka Whirlpool (~170F)
3 oz Eureka Dry

West Coast water profile (~200 ppm sulfate, ~60ppm Chloride)

Mash at 152F
 
1.060 og
WYeast 1318

5
Ingredients / Re: Eureka - the best new hop since Mosaic
« on: February 10, 2018, 02:21:44 AM »
What do you like about them?  Can you give us some descriptors?

I would describe is as having a nice balance of piney, dank, resinous, and fruity. The fruit character is more "tropical" than "citrus," but it's balanced, not just fruity and otherwise dull. I guess I would say it's somewhere between Galaxy and Simcoe in flavor/aroma.

6
Ingredients / Eureka - the best new hop since Mosaic
« on: February 08, 2018, 06:42:13 PM »
I’ve been feeling pretty “meh” about most of the newest round of hops. I experimented with El Dorado, Vinnie’s Special, Ekuanot, Calypso, and a few others. They all struck me as “not hoppy” and unbalanced. I even had a not-easy time blending them. Nbd, I stuck with simcoe, cascade, mosaic, citra, galaxy, and other pre-2012 hops. But 2016 eureka was on sale at yvh when I was already buying other stuff, so I tried a pound.  Score.

This is the best new hop I’ve tried in a long while.


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7
Kegging and Bottling / Re: Bottle Conditioning Kölsch
« on: February 08, 2018, 03:14:35 AM »
I would chill it as cold as I could and fine it in the fermenter, then bottle it 3-4 days later. Kölsch yeast is really hard to get out of solution. There will still be enough to carbonate the beer.

8
The Pub / Giving Back a Rescue Dog
« on: February 08, 2018, 01:10:44 AM »
Man, today has been pretty rotten. Two weeks ago we adopted an adult dog from a rescue. He looks like a corgi, but with a German Shepherd head - 50 lbs but very short. They told us he was a basset hound mix and that he was crate-trained, potty trained, leash trained, and good with cats, children, and other dogs. We immediately realized he wasn't crate-trained, leash-trained or potty trained, but we were okay with it until he really settled in and we saw what kind of dog he really was.

Long story short, he bit my 15 year-old cat a couple days ago (she's okay because I reacted immediately), then yesterday he bit me hard without warning because I tried to nudge him into his crate. This morning after our morning walk he bit me repeatedly and growled and snapped at me when I approached him after he refused the command and treats to enter his crate. The rescue woman took him back today and now we're grieving.

9
Ingredients / Re: Gold Rush Toasted Pale Malt
« on: February 05, 2018, 05:12:27 AM »
Ok, so I finally brewed this beer. What had been planned as 5.5 gallons of 1.048 beer ended up with a 1.060 OG and 4.5 gallons of finished beer because I wasn't really watching my boil vigor and it had been a long time since I'd brewed a 1-keg batch in warm weather (this was brewed on a particularly warm day in January). Anyway, this was the recipe:

10 lbs GR Toasted Pale Malt
2 lbs Mecca Grade Wickiup Wheat Malt
7 oz Acidulated Malt

3 mL hop shot 60 mins
1 oz Cascade (9.3% aa) 10 mins
2 oz Eureka (~18% aa) whirlpool/hop steep @ ~170F
3 oz Eureka dry

Hochkurz no-sparge 144/158F.

Imperial A38 Juice

Dry hops added one day after krausen fell.

The malt character is, frankly, pretty neutral. The color is probably lighter than GW pale ale malt and darker than GW 2-row. The hop aroma is the standout for this beer, and the malt doesn't fight it. All in all, it's a fine malt for a hoppy beer, but not necessarily worth paying twice as much for as GW. Eureka is a great hop, btw (mango and pine are the main aromatic notes I get).

10
General Homebrew Discussion / Re: semi no-chill
« on: January 30, 2018, 08:13:34 PM »
When I lived in CA, I did this, but I’d chill down to ~85F or so before putting the fermenter in a chest freezer overnight.

If you’re using a temperature-controlled fermentation chamber like a chest freezer, this would work. You’d probably want the keep the freezer no warmer than 50F until you got the wort to pitching temp, then you could raise it to ~58F or whatever you usually do. It’s still not ideal. Maybe buy a different chiller (cf?). Pre-chilling the water can help, too.


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11
All Grain Brewing / Re: Clarifying agents
« on: January 19, 2018, 10:30:57 PM »
I like my "clear beer" process. I hate the taste of suspended yeast in a pale lager or Kölsch, and suspended yeast gives me gas.

1. I use whirlfloc in the kettle, which helps.
2. Then I cold crash for at least 48 hours before I keg, which helps.
3. Then I add 2tsp biofine (William's sells it) or 1 tsp gelatin (bloomed 15 mins in 12 oz room temp pre-boiled water, then heated to "hot beverage" temperature in the microwave) to the freshly-filled keg. Gelatin works better, but biofine is vegetarian (so is my wife). AFAIK, 2 tsp of biofine is less likely to add cold-side O2 than 12 oz of gelatin water.
4. Then I carbonate my keg and let it rest in the keg.
5. 48 hours, I tap the beer and dump the first pint.

Clear beer.

Another option, which I have used for lagers and Kölsch in the past, is to give it 8 weeks at 30F and rack into the keg very carefully. It still takes 24 hours in the keg to get "crystal" clear, IME.

12
General Homebrew Discussion / Re: The Missing American Blonde
« on: January 17, 2018, 06:03:17 PM »
We’ve reached a critical mass where younger yuppies now drink craft beer without having a taste for flavorful beer. This is the same demographic who elevated Corona and Heineken at the expense of BMC back in the ‘90s.

So now we have a place in craft breweries for more watery styles like “Mexican Lager” and “Golden Ale.” They can still be good beers, but they are usually more marketable product than work of art. I like to think that the $6 Mexican Lager is subsidizing my $6 IPA.

I am more surprised by the disappearance of wheat beer (American and Bavarian) from the market. I live walking distance from Widmer (and 6 other breweries) and they’re the only brewery in town that does one consistently.


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13
Yeast and Fermentation / Re: fg 1.022
« on: January 11, 2018, 10:12:45 PM »
I don’t think temperature was the issue, as S-04 is a cold-loving ale yeast. Just keg/bottle it and call it a “strong bitter.”


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14
All Grain Brewing / Re: No-Sparge Partigyle
« on: January 10, 2018, 10:30:41 PM »
Ok, so here’s the current recipe/plan:

20 lbs Best Dark Munich
6.5 lbs Best Pilsner
8 oz Weyermann CaraAroma

144F/158F/168F mash, with 7.5 gallons run off (7 gals for doppelbock and 2 qts for small beer). Brew doppelbock, then add 6.5 gals 180F water, 12 oz medium crystal, and 8 oz pale chocolate malt to the drained grains and run off into kettle with 2 qts of 1st run wort. Depending on the gravity, add the appropriate amount of hops to produce a balanced mild or English brown ale.


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That seems like too much water for the partigyle unless you're making a big batch of it.  Remember, there will be mno grain absorption for the second beer.

My pre-boil volume is typically 7 gallons on a 60 mins boil for 5.5-6 gals in the fermenter and ~5.1 in the keg. I do tend to waste about a half gallon, but the occasional sludgy cold break or loose sediment doesn’t go into the keg this way.


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15
All Grain Brewing / Re: No-Sparge Partigyle
« on: January 10, 2018, 09:02:36 PM »
Ok, so here’s the current recipe/plan:

20 lbs Best Dark Munich
6.5 lbs Best Pilsner
8 oz Weyermann CaraAroma

144F/158F/168F mash, with 7.5 gallons run off (7 gals for doppelbock and 2 qts for small beer). Brew doppelbock, then add 6.5 gals 180F water, 12 oz medium crystal, and 8 oz pale chocolate malt to the drained grains and run off into kettle with 2 qts of 1st run wort. Depending on the gravity, add the appropriate amount of hops to produce a balanced mild or English brown ale.


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