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Messages - skyler

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Other Fermentables / Re: When and How to Keg Cider?
« on: January 26, 2010, 05:53:27 PM »
I asked because I read somewhere that carbonated wine began tasting like beer while kegged alongside beer with a single regulator.

Other Fermentables / When and How to Keg Cider?
« on: January 26, 2010, 05:22:08 PM »
I made a cider with Wyeast Cider yeast and 5.25 gallons of fresh, unpasteurized apple juice from a local farm. This was in September. I left it in primary the whole time, and it has shown no activity for months. I realize that most people put their ciders into secondary, but I thought it seemed like fun to let it age on lees (also, I do not feel the need or desire to get the cider cloudy. I was planning on putting this cider, as is, in a keg, and tapping it. I have a couple questions:

Do I need to let this cider age in the carboy for much longer before it would be good to keg?

Will the cider taste like beer if I keg it alongside a beer (I have a single regulator on my 2-keg kegerator)?

What do I do? (my thoughts are to keg the cider now alongside a keg of water, giving me cider and seltzer on tap)

General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: January 26, 2010, 12:13:38 PM »
There's not really a name for it, as it is one of those beers that crosses BJCP categories, but hoppy amber/red ales like Red Tail Ale, Red Seal Ale, and Speakeasy Prohibition.... I love that style of APA/AAA as much as I love dubbels.

General Homebrew Discussion / Re: What's Brewing This Weekend - 1/22
« on: January 26, 2010, 11:51:07 AM »
I brewed a hoppy Belgian Blonde, vaguely in the vein of Gouden Carolus Hopsinjoor - we'll see how it tastes. It was around 1.060 (forgot to buy a new hydrometer before the brew session, so that is a guess), and around 40 IBU, with lots of late additions. Long story short, it has both WLP530 and Wyeast 1762 in it, and I don't really know which will take over, though I highly suspect it will be the WLP530.

11.5 lbs Weyermann Pils
.5 lb Briess 20L (HBS was out of Caravienne)

.5 oz Willamette (5.6 AA) FWH
.5 oz Mt. Hood (4.6 AA) FWH
1 oz Willamette (5.6 AA) 60 min
.75 oz Mt. Hood (4.6 AA) 60 min
1.25 oz Tettnanger (3.2 AA) 5 min
1 oz Willamette (5.6 AA) 0 min
1 oz Mt. Hood (4.6 AA) 0 min
1 oz Tettnanger (3.2 AA) 0 min

pitched a problematic 3L starter of WLP530, in addition to an unnecessary smack pack of Wyeast 1762 (24hrs later, just as krausen was beginning to form!).

mashed at 149F for 60 min
Fermenting now at 70F

Probably brewing nothing next week, followed by a Robust Porter and a Belgian Golden Strong in the near future.

Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 25, 2010, 01:36:43 PM »
I remember someone on one of the forums (I think NB) considering doing a Kolsch with a touch of Nelson Sauvin in addition to the standard noble hops. Has anyone done this?

Yeast and Fermentation / Re: Wyeast 1450
« on: January 22, 2010, 02:37:30 PM »

have you made this IPA before with another strain? 

the reason I ask is that while I love Amarillos, I really don't like them as a single IPA for the fact that their bitterness and flavor come across as 'soft'.  they work well taming down some of the more aggresive ones, and are wonderful as aroma hops, but they can't seem to give you that enamel scraping hop goodness like some of the others.  I made an all Amarillo IPA once and had similar comments to yours.  JMO.

I made a similar IPA recipe with all-summit and S-04 just before I made the Amarillo IPA. Of course there were fewer hops in the Summit one (because of the higher AA percentage). And I used English malt in the Amarillo IPA (Crisp MO and Simpson's Medium Crystal), and American malt in the Summit IPA (Briess Pale and Briess 60L). The beers were the same SRM, IBU (on paper), OG and FG. I mashed both at 150. There were 4 oz hops in the Summit IPA and 6 oz in the Amarillo IPA.

It is possible that what you say about Amarillo is true, that they are a "character actor" in the hop world (I have had great experience using Amarillo with Centennial). But what is really lacking in my beer isn't "bitterness" or "harshness" but hop flavor and aroma. It's all there, just hidden under a deeper malt character than expected. I will have to try another IPA with 1450... I have no shortage of Cascade, Summit, Simcoe, Willamette, or Nelson Sauvin at the moment... Maybe a Summit/Cascade/Simcoe IPA?

Yeast and Fermentation / Re: Wyeast 1450
« on: January 22, 2010, 01:12:58 PM »
Same's my go to yeast for every APA or AIPA that I make.  Remember, this yeast became my favorite by using it in Rye IPA.

Having just tapped Denny's Rye IPA last night (brewed exactly to his specifications - no substitutions), I think I overstated my point earlier, because Rye IPA with 1450 is pretty spectacular. But 1450 still isn't my favorite strain when it comes to dry, hoppy beers of the west coast variety - my Amarillo IPA came out rather McMenamins-esque with regards to hop character. But 1450 is my favorite strain for American-style ales of the more balanced persuasion.

Though I haven't tried it, yet, I agree that it screams "stout."

Yeast and Fermentation / Re: How Long to Lager after Long Fermentation
« on: January 22, 2010, 12:55:03 PM »
I guess that, since I have been brewing ales so long, that I have thought there was some sort of voodoo to lagers, like that the oxidation which would occur from taking a sample might disturb the resting spirits of centuries-old Bavarian braumeisters, or perhaps that lagering for less than 2 months would turn my cat into a dragon... the usual brew voodoo ;). Being a complete lager noob (I barely even drink lagers), I suppose I have been overly cautious at my beer's expense. I'll give her a taste this weekend, though I may not have kegerator space for her for a month or so (unless my girlfriend's birthday party tonight goes through more than 10 gallons of homebrew) :o.

Yeast and Fermentation / Re: How Long to Lager after Long Fermentation
« on: January 22, 2010, 12:48:28 AM »
I haven't sampled it, yet. I figured it needed at least a month more.

Yeast and Fermentation / How Long to Lager after Long Fermentation
« on: January 21, 2010, 08:23:47 PM »
For reasons I have previously explained, my first lager ended up in primary for 5 weeks. Now it's lagering at 32 degrees. My question is: how long should I let this lager? It's a märzen, OG 1.054, and I used w-34/70.

Yeast and Fermentation / Re: Wyeast 1450
« on: January 21, 2010, 08:13:17 PM »
Gotta say I was very pleased with 1450's perfomance with my hoppy red ale (something like mendocino's red tail ale or north coast's red seal) - it made a nice, creamy, balanced American-style beer. But, I wasn't as happy with 1450's perfomance in less-balanced hoppy beer I used it for. I made an all-Amarillo IPA (very simple recipe) and the beer is a good deal less "hoppy" than it should be on paper. Also, I think the creamy mouthfeel just doesn't work for me with the style. So, I would say that the yeast is great for darker beers and maltier ones, but not my first choice in a standard west coast pale ale or IPA.

All Grain Brewing / Re: 25-point gain in efficiency!
« on: January 19, 2010, 08:21:58 PM »
I bought a barley crusher about a year ago, and left the gap default setting at .039 (as set at assembly).  Is the the opimum setting?  My efficiency is running at about 68%, whether i batch sparge or fly sparge.

Would setting this roller tighter, and the subsequent better cracking, give me a better yield?  or, should i be looking for other reasons for my low efficiency?

You would almost certainly see a gain in efficiency by setting the roller tighter, especially when you mill wheat or rye. I drop my LHBS's mill down to .03, and that increased my efficiency by 20% from whatever I was getting when I used their old corona-style mill.

General Homebrew Discussion / Re: How about least favorite style of beer?
« on: January 18, 2010, 02:25:07 AM »
American blonde ales, low-hopped ambers, malt liquor, every American fruit beer I have had

Wood/Casks / Re: Wood aging with cubed oak or spirals
« on: January 17, 2010, 01:20:02 PM »
I am also planning to oak for the first time - it's an ESB/IPA (I will know what to call it when I taste it, it's 1.060, about 45 IBU and I used Simcoe and Cascade rather than English-style hops). What's a good amount of oak to start with?

Beer Travel / Re: Where to go in Amsterdam, Belgium, and Cologne?
« on: January 16, 2010, 11:33:24 PM »
Granted I live in the pacific northwest, but I found Zum Uerige very balanced and not particularly bitter.

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