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Messages - chezteth

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61
Yeast and Fermentation / Re: Danstar Windsor
« on: October 27, 2014, 09:28:24 AM »
The taste is good but very different than the same recipe with US-05: 1) The finished beer was not sweet like I expected from the higher FG. 2) It didn't seem to accentuate the hop character as much as US-05.  Which were both unexpected.

I just kegged an American IPA that I split into 3 fermenters and tried 3 different yeasts (US-05, Nottingham and Windsor). The Windsor definitely doesn't attenuate as much as the other two. It also mutes the hop character. I won't use Windsor for a hoppy beer again. I really like using Windsor for milds and other low gravity malty beers. It leaves more body and has a nice character that works well with those types of beer.

Cheers,
Brandon

62
Other Fermentables / Re: Plums in a stout
« on: August 29, 2014, 09:21:16 AM »
Here you go. I went through a phase a couple of years ago where I brewed a bunch of beers that were essentially crosses between an APA and some other style. Most of them were "meh" at best, but the APA-meets-dubbel was one of my biggest successes. I use the Unibroue strain whenever I can, but 1762 would be a good substitute. I ferment in the 63-64F range.

For a 3-gallon batch:

Title: Belgian Dark Ale

Brew Method: BIAB
Style Name: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.041
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.051
Final Gravity: 1.010
ABV (standard): 5.38%
IBU (tinseth): 36.89
SRM (morey): 16.32

FERMENTABLES:
4 lb - Belgian - Pale Ale (78.7%)
0.5 lb - German - Munich Light (9.8%)
0.33 lb - Belgian Candi Syrup - D2 - (late addition)  (6.5%)
0.25 lb - Belgian - Special B (4.9%)

HOPS:
0.4 oz - Centennial, Type: Leaf/Whole, AA: 10.2, Use: First Wort, IBU: 15.44
0.25 oz - Motueka, Type: Pellet, AA: 7.2, Use: Boil for 15 min, IBU: 6.14
0.25 oz - Centennial, Type: Leaf/Whole, AA: 10.2, Use: Boil for 10 min, IBU: 5.78
0.5 oz - Caliente, Type: Leaf/Whole, AA: 15.3, Use: Boil for 5 min, IBU: 9.53
0.5 oz - Caliente, Type: Leaf/Whole, AA: 15.3, Use: Boil for 0 min
1 oz - Caliente, Type: Leaf/Whole, AA: 15.3, Use: Dry Hop for 7 days
0.33 oz - Centennial, Type: Leaf/Whole, AA: 10.2, Use: Dry Hop for 7 days
0.33 oz - Motueka, Type: Pellet, AA: 7.4, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 156 F, Time: 60 min, Amount: 18 qt, Sacc Rest

YEAST:
Wyeast - WY3864 (Canadian/Belgian)

TARGET WATER PROFILE:
Profile Name: Hoppy Bitter Profile
Ca2: 110
Mg2: 10
Na: 20
Cl: 20
SO4: 250
HCO3: 55

This sounds like a great recipe! I plan on starting to ferment in corny kegs so it will fit easily. Thanks again :-)

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63
Other Fermentables / Re: Plums in a stout
« on: August 29, 2014, 06:16:49 AM »
+1 to just brewing a dark Belgian instead of a stout. I've never been a big fan of Belgian stouts - I've always found the flavors to clash. A Dubbel or Quad, however, is a perfect fit for plums. WY1762 in a dubbel with some D-180 and a touch of Special B would be amazing with plums.

Another option would be an English Barleywine, which you can also use WY1762 in to good effect.

As far as amounts go, I've never used them, but I'd be willing to bet you need a lot. Like 2-3 pounds per gallon.

One other thought - Caliente hops have a great Red plum aroma to them. An ounce at flameout in something like a stout may help reinforce the aromatics a bit. I brew a hoppy Belgian dark ale using them and it's a serious plum bomb.

Would I be able to get the recipe for your hoppy Belgian dark ale? It sounds delicious!

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64
Other Fermentables / Re: Plums in a stout
« on: August 29, 2014, 06:15:31 AM »
I like the idea of using Caliente hops for their red plum aroma. Sounds like a great addition.

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65
Other Fermentables / Re: Plums in a stout
« on: August 29, 2014, 05:44:57 AM »
Thanks for all the suggestions! A dubbel or quad with plums definitely sounds like a winning combo. If I have enough plums I may also use them in a stout just for fun. Also, the WY1762 sounds like a good choice for the yeast.

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66
Other Fermentables / Re: Plums in a stout
« on: August 28, 2014, 01:39:25 PM »
Thanks for the tip. I had never thought about the acidity of a fruit vs the strength of its flavor. That sounds like a good way to gauge how much fruit should be used. I might add a small amount of cloves also just to make it interesting.

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67
Other Fermentables / Plums in a stout
« on: August 28, 2014, 11:14:52 AM »
Greetings fellow Homebrewers. I have access to a bunch of plums this year and would like to use them in a stout. How many pounds per gallon should I use to get a noticeable flavor?
  I was thinking of using a Belgian (Trappist / abby) yeast to accentuate the plum flavors. Does anyone have experience using plums in a beer? If so, what was your experience? What style of beer did you use? Any other thoughts?

Cheers,
Brandon

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68
The Pub / Re: Robin Williams
« on: August 11, 2014, 09:01:58 PM »
Very sad, indeed. I also grew up watching Mork & Mindy. He also acted in plenty of funny movies. He will be missed.

69
Going Pro / Re: Congratulation yellowhammer
« on: August 11, 2014, 07:34:37 PM »
Congratulations! That is great news!

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70
Beer Travel / Re: Travel to Eau Claire, WI
« on: August 11, 2014, 05:53:46 AM »
Thanks! I was hoping you would chime in since you are in that area. I'm not sure how much traveling around we will be doing. But it sounds like there are plenty of places to check out.

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71
Beer Travel / Travel to Eau Claire, WI
« on: August 08, 2014, 10:09:58 AM »
My wife & I will be traveling to Eau Claire next Thursday. We already are planning on stopping at Lazy Monk Brewing. Are there any other brewpubs in the area we should check out?

72
Equipment and Software / Re: Thermowell for thermometer
« on: August 08, 2014, 09:49:19 AM »
Thanks. I can save a bit of money if I don't have to buy the thermowells. I think I will just mount the thermometers directly into the kettles.

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73
Equipment and Software / Thermowell for thermometer
« on: August 07, 2014, 09:27:40 PM »
Is it necessary to use a thermowell in a HLT or Mash tun when installing a dial thermometer? My thoughts are that it will help protect the thermometer stem from damage if it gets hit with the mash rake or spoon. Would there be any other reason to use a thermowell?

Cheers,
Brandon

74
Beer Travel / Re: Not Quite Beer (from Japan)
« on: August 07, 2014, 09:29:45 AM »
Sounds like something you could buy at Spencer Gifts. Kinda like the pens that shock the unsuspecting victim.

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75
The Pub / Re: F Cancer
« on: August 07, 2014, 09:26:51 AM »
Mike, I'm sorry for your loss. I agree that cancer is a terrible thing. I currently have 2 friends going through treatment. We pray that they make it through and hopefully go into remission.

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