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Messages - skyler

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616
Kegging and Bottling / Re: mini kegs
« on: March 18, 2010, 07:23:38 PM »
I would stick to bottling until you make the move into all-grain, or you're brewing more than once a month, or in some other determine that you are not going to leave the hobby. Basic kegging (no kegerator, just a keg or 2 and a 5lb co2 tank), is reasonably cheap, and you can always just chill the kegs when you need them, if space is your problem.

617
Kegging and Bottling / Re: bottling after 2ndary 'shrooming
« on: March 18, 2010, 07:13:39 PM »
Wait, is psilocybin soluble in beer? Not that I would try it if it was - my hallucinogen days are far behind me.

618
Beer Travel / Lack of Brewpubs in NYC and LA
« on: March 18, 2010, 07:01:46 PM »
Is it just me, or does it seem strange how few brewpubs there are in America's two biggest cities?

San Diego, San Francisco, and nearly every other part of California has a healthy amount of great brewpubs, but LA doesn't have any - the nearest ones are in Orange County. And even the small brewpubs in Santa Barbara and Ventura aren't that good. I think LA needs a good brewpub and I find it hard to believe that no one has tapped this market.

NYC has a few decent breweries, but no brewpubs like the 20 or so here in Portland. The closest thing would be Brooklyn Brewery, which is only open occasionally and not a true pub. And NYC is going through a craft beer revolution, too, where more and more specialty shops and beer bars are opening! If I had access to a million dollars to invest, I would absolutely build a brewpub in a decent part of Brooklyn.

619
Ingredients / Re: Raw Wheat Berries
« on: March 18, 2010, 11:43:51 AM »
Protein rests are more effective with thick mashes anyway.

That is great news, since getting a thin 124F mash up to 150F would require so much water that it wouldn't all fit in my 8gal kettle. So you think I should try a 30 min protein rest at 124F followed by 60 min at 150F?

Wow, just one year ago I was making extract beer with no starters or fermentation temp control. And I did that for years. Now I'm adjusting water and using protein rests. I can't wait until I move somewhere with an outdoor patio or backyard, so I can brew outside and decrease the mess factor. The learning curve for this hobby is very strange - so glad I started going to the NB forum in 2008.

620
Ingredients / Re: Raw Wheat Berries
« on: March 17, 2010, 03:20:06 PM »
I think a 15-20 min. rest would be plenty.

So should I do a 20 min rest at 124 followed by 60 min at 150?

621
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 17, 2010, 03:17:39 PM »
As long as it doesn't taste like cloves and bananas, I'm good....;)

Then don't use 510. Worst Tripel Ever. Wait, I take that back, I had worse at Big Al's Brewing Co. in Seattle. Blech  :'(

622
Beer Recipes / Re: Black IPA Idea?
« on: March 16, 2010, 07:01:20 PM »
As usual, I am playing around with ideas for the beers I am going to brew after I brew the two I have ready to brew before I fly to the bay area for an abbreviated spring break next Tuesday.Those beers are a witbier and a Red Seal-inspired APA (which I had planned on doing with 1450, but decided to do with Pacman). So, in 2-3 weeks, I will have a nice slurry of Pacman ready to roll, and was thinking that a Black IPA is in order (my girlfriend is in love with the style). After that I was thinking about playing around with the Unibroue yeast being released as a seasonal until I move in May and have to keg/bottle all my beer. How does this recipe look?

10 lbs 2-row
1 lb Crystal 60L
1 lb Dextrose
8 oz Sinamar

1 oz Cascade (5.7 AA) FWH
.5 oz CTZ (16.1 AA) 60 min
.5 oz Summit (18.5 AA) 30 min
1 oz Cascade (5.7 AA) 5 min
1 oz Simcoe (12.7 AA) 5 min
1.5 oz Simcoe (12.7 AA) 0 min
1.5 oz Cascade (5.7 AA) 0 min
1 oz Simcoe Dry Hop
1 oz CTZ Keg Hop

Pacman Yeast

Mash at 150 for 75 min, ferment in low 60s.
OG ~ 1.068, FG ~ 1.013, IBU ~ 63, SRM ~ 35

First of all, is this grain bill ok? Is corn sugar a good idea? Since sinamar is added to the boil, not the mash, is there any need to treat my water for the darker color? Like, should I put a Tbsp of chalk in the kettle, or do I just add gypsum as usual with an IPA?

623
Ingredients / Re: Raw Wheat Berries
« on: March 16, 2010, 03:10:30 PM »
Yeah, they are already mixed in, so I can't cook them. I got the 45 min protein rest idea from here: http://www.realbeer.com/spencer/Belgian/white-brewing.html but some of the info on this page seems wrong (like advising that any yeast will work). This site actually recommends a 45-60 min protein rest, but do you think a 30 min rest would make more sense?

624
Ingredients / Raw Wheat Berries
« on: March 16, 2010, 11:37:48 AM »
So one of the guys at my LHBS sorta talked me into getting raw wheat berries instead of flaked wheat for my witbier. I just realized that raw wheat berries are not pre-gelatinized and a PITA to work with, but the grain bill is already mixed together in the bag, ready to be brewed soon. Having never used raw wheat berries, I realize, based on some internet research I have done, that I will probably need to do a protein rest, and I read that a thin mash with a 45 min rest at 120F - 126F before another 45 at 150F would probably get me where I need to go, but I figured I would come here to see what you all think.

My plan now is to do a 1.67qt/lb 45 min rest at 124 and a 2.5qt/lb 45 min rest at 150, then a 60-90 min boil, depending on my efficiency-determining gravity reading before I start the boil, so I end up with 5-6 gal of ~1.049 wort. Also, those water/grain ratios include rice hulls in the grist, so the "actual" numbers are even larger.

The recipe is:

5 lbs US 2-row
4.5 lbs Raw Wheat Berries
.5 lbs Flaked Oats
2 oz Acid Malt
2 lbs Rice Hulls

.5 oz Willamette 5.6 AA 60 min
.5 oz Mt. Hood 4.6 AA 60 min
.5 oz Tettnang 3.2 AA 10 min

Some Coriander, Cardamom, Fresh Sweet Orange Peel, and Fresh Bitter Orange Peel at 5 min

1 Tbsp of 5.2 in mash

Wyeast 3944 Belgian Witbier

625
Ingredients / Fresh Bitter Orange Peel
« on: March 04, 2010, 12:52:58 PM »
So I noticed "Seville Sour Oranges" being sold at the upscale supermarket near my school. I googled them, and they're "bitter oranges" or "curacao oranges." Since I was already planning on brewing a couple witbiers (one hoppier and unspiced with 3711 and a more traditional wit with coriander, bitter orange peel, and cardamom with 3864).

My question: how much fresh bitter orange peel to use? My assumption is a half a peel (peeled off with a vegetable peeler) at 10 min and the other half at flameout. I make this assumption largely because I am guessing the dried stuff is about 1/4 the volume of the regular stuff (assuming that about 75% of the peel is water). Does anyone else have experience using fresh bitter orange peel?

626
Kegging and Bottling / Re: Kegging Advice - Am I crazy for offering?
« on: March 03, 2010, 10:27:04 AM »
My gut tells me a priming sugar, hand pump and picnic tap would be good enough, but I'm in unknown territory here.

Nope. Most (maybe all) corny kegs require pressure to hold pressure, so you'd have to pump a tiny bit of co2 into the keg in order for the priming to work.

627
Beer Recipes / Re: Black IPA Idea?
« on: March 01, 2010, 02:17:23 PM »
Does sinamar contribute a flavor?

Yes, but a mellow one.

628
Beer Recipes / Re: Black IPA Idea?
« on: March 01, 2010, 02:16:06 PM »
I've primed my last two batches with a cup each of DME, and despite concerns that it may not ferment ad well as corn sugar, it did produce sufficient carbonation

One piece of added advice that I wish I had been given earlier in my homebrewing experience: when bottling a "big" beer, especially one that is somewhat expensive to make, add a pack of dry ale yeast (Nottingham, US-05, S-04, whatever) a couple days before bottling. This will GREATLY increase your likelihood of having good, reliable carbonation.

629
Yeast and Fermentation / What temp to use Orval Dregs?
« on: February 25, 2010, 04:07:27 PM »
So I made a Hoppy Belgian Blonde Ale (sans sugar or adjuncts). The beer is currently in secondary, in my ferm fridge (which is set to 30F. It tasted really good putting it into secondary. My plan had been to just let it stay in the chill zone for a week or so and then keg it, but then I remembered that I have been meaning to try the Orval trick, and I happen to have a couple Orvals from my wintertime trip to Belgium. Would I need to move the carboy into a warmer place for the dregs to do their work? Should I risk it?

630
Yeast and Fermentation / Re: Harvesting BridgePort's House Strain
« on: February 25, 2010, 03:56:31 PM »
Do you mean has anyone cultured this particular strain, or any strain from a bottle conditioned beer.

I was curious if anyone had used BP's house strain for brewing, and if it was worth the PITA of culturing some.

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