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Messages - skyler

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Beer Recipes / Re: Unspiced Witbier?
« on: February 23, 2010, 09:53:52 AM »
I personally like the punch of fresh citrus zest and coriander, but to each their own.

Gotta ask - why are you including rice hulls as a percent of your grist?

One time I forgot to include them in the mash calcs, and ended up not hitting my temp - so now I act like they are part of the grist, so as not to forget about their specific heat.

Beer Recipes / Unspiced Witbier?
« on: February 22, 2010, 11:34:33 PM »
I recently found out Upright Brewing will give me free fresh 3711 slurry whenever I want, and I was considering playing with that yeast a little, since my previous experiments with it were relatively successful. For one, I thought about doing an unspiced witbier, just 45% 2-row, 40% flaked wheat, 5% flaked oats and 10% rice hulls ~ 1.048, maybe 17-20 IBU. Has anyone brewed an unspiced witbier and regretted it?

Yeast and Fermentation / Harvesting BridgePort's House Strain
« on: February 18, 2010, 12:02:55 PM »
So I visited BridgePort for Zwicklemania and asked the tour guide about their yeast. He said they keep a house strain, which was like a 124th generation something-or-other and that it was basically "super 1056," and fermented faster and dryer than 1056. He said they only bottle condition BridgePort IPA and Ebenezer (winter warmer). Since the BP IPA is only 5.5% abv, I have considered culturing something from the bottle (which I have never done). Has anyone tried this?

General Homebrew Discussion / Re: What's brewing this weekend 2/5
« on: February 05, 2010, 09:27:04 PM »
2 beers this weekend: a Best BItter with American hops (Willamette and Cascade), and my Robust Porter that I have been tweaking for some time (trying it with a higher mash temp and more attenuative yeast strain this time).

Yeast and Fermentation / Re: Honey for Priming
« on: February 02, 2010, 03:28:19 PM »
Priming is the trickiest part of brewing, in my opinion. There is luck and magic involved. I would advise against priming with anything but cane sugar or corn sugar. Honey will take too long to carbonate, and it may not impart any noticeable flavor. I would just go with plain corn sugar and maybe add an ounce or two of orange blossom water (can be purchased from Asian, Middle Eastern, or Indian/Pakistani grocery stores) to give you a floral, honey-like quality, if you are hell bent on it.

Yeast and Fermentation / Re: Controlled Temp. Fermentation Equipment
« on: February 02, 2010, 03:24:10 PM »
I did this recently - got a chest freezer that fits 1 carboy/bucket with airlock and one without (so I use a breathable silicone bung for secondary), along with 1 keg and a bunch of beer. If I wanted to do secondary in kegs, I could fit 4 kegs (w/airlocks) and a 5 gal carboy (w/ silicone bung) in there at once. Actually, my plan is to get a bigger chest freezer for fermenting and turn this one into a 4-keg kegerator in the future. The shelf is easily big enough to fit a big C02 tank and a nitro/beer gas tank as well (so one of my taps could be a nitro tap). I'm not sure if I'm going to go the collar route or the tower route, as both have obvious advantages.

The bottom line: buy for expansion, because you will likely need it. On the other hand, any model that can be used for a standard kegerator (with a sankey keg) would be just about the right size for a single bucket or carboy.

Yeast and Fermentation / Re: Yeast alcohol tolerance concern
« on: February 02, 2010, 12:05:16 PM »
I'd recommend brewing a mid 40s gravity batch first and using the entire slurry from that.

So in the absence of a batch of slurry what are your thoughts?  My plan was to make a 2 quart starter today, then add another quart of starter wort to the original to give me a gallon starter.

 How much yeast should I add at bottling?

What he is saying is that you should brew a whole mid-40s (1.043-1.047) beer. You could do something along the lines of a Kölsch, a dry stout, or even an American Wheat beer.... Then pitch your Imperial Stout on top of that slurry. I would even go as far as brewing something in the low 50s, like a 1.052 pale ale, before pitching the full slurry.

As for the yeast to add at bottling, just pitch a pack (or maybe 2 in this case) of US-05 a day or two before you bottle. Some people recommend bottling with Champagne yeast in a beer that big, but I have never done that.

Beer Recipes / Re: Anyone have a Spaten Oktoberfest recipe?
« on: January 28, 2010, 05:44:59 PM »
I've only ever had it skunked, which is sad because Märzens/Oktoberfests are the only style of lager I enjoy regularly.

So, 2 or 3 beers from now, I will be brewing a beer inspired by Speakeasy's Untouchable Pale Ale. I was just wondering if A) this seems like it might be similar to the original, or B) it looks like an easy-drinking pale ale.

This recipe assumes 80% efficiency.

Unspeakable Pale Ale

7 lb Great Western 2-Row
1 lb Red Wheat Malt
1 lb Munich 10L
4 oz Crystal 60L

.5 oz Cascade (5.7% AA) FWH
.5 oz Willamette (5.6% AA) FWH
.33 oz CTZ (16.0% AA) 60 min
.5 oz Cascade (5.7% AA) 5 min
.5 oz Willamette (5.6% AA) 5 min
.5 oz Mt. Hood (4.6% AA) 5 min
1 oz Cascade (5.7% AA) 0 min
1 oz Mt. Hood (5.7% AA) 0 min
1 oz Cascade (5.7% AA) dry hop

Wyeast 1272 American Ale II or WLP051 California V Ale

Mash at 151F for 60 min
OG 1.052, FG ~1.013
~38 IBU

Does this look about right? I imagine Speakeasy doesn't FWH, but I like FWH more than a standard 20 min addition... Am I crazy with adding the 5 min additions?

Beer Travel / Where to Go (and stay) in Austin, TX?
« on: January 27, 2010, 04:49:00 PM »
Gonna take a 4-day trip to Austin in March (Spring break). It will be my first time in Texas, besides several layovers in Texan airports. I would like to know any cool bars, breweries, bbq places, and even some hotel options. Budget is severely limited - would like to stay in as cheap and as central of a place as possible (planning not to rent a car if at all possible).

Kegging and Bottling / Re: Filling Corney Keg @ Microbrewery
« on: January 26, 2010, 06:08:46 PM »

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.

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