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Messages - wamille

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All Grain Brewing / Re: Never Seen This Before
« on: October 28, 2010, 10:53:02 PM »
I didn't taste it... was afraid it might be too sticky to drink... or kill me  :o.  I did notice that the day previous to checking the gravity I shook the heck out of the fermenter.  The next day, there was a buildup of gunk in the air lock... gelatenous looking stuff all throughout the fermenter, too.  The top layer of the cylinder had a slight, sticky film on top when I did a hydrometer reading.  I'm guessing the entire beer is like this.  Also, of note, when I shook the fermenter, I took off the air lock so the cheap vodka inside wouldn't suck back into the fermenter.  So what is being suggested is that this beer might be drinkable???  It looks normal when all the gunk settles.  It has alcohol in it... so the assumption is it won't make me sick.

All Grain Brewing / Never Seen This Before
« on: October 28, 2010, 09:57:37 PM »
Just brewed a beer last week that literally is viscous... it's like watered down honey.  When I pulled the hydometer out of the cylinder for a gravity check, there was a strand of liquid coming off the hydrometer vice a drop.  I'm guessing this beer has some bacteria or some other critter?  Any advice on what this is... and if the beer is drinkable?

All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 09:51:46 PM »
My OG was 1.082... FG was 1.014... off the top of my head.  It turned out to be a 8.6% ABV beer.

All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 02:33:28 PM »
I appreciate everyone's contribution to my beer education.  This forum alone is worth the price of being an AHA member!   :)

Regarding the mineral content of my tap water... I'm in Seoul, South Korea and I don't read or speak Korean, so I don't know what the composition of the city water is here.  I work on the military base, so I don't interact a lot with Koreans or speakers of the language.  I'm sure I could find out though if I took the time to do so.  What I've done in the meantime is use reverse osmosis water I buy in 2.5 gallon plastic jugs from the commissary, which to my knowledge has no mineral content.  So I've been adding 2 teaspoons of Burton Salts to my mash water assuming that was enough.  If I'm way off, please feel free to correct me as my knowledge of water chemistry as it relates to brewing is quite limited.  Would it be wrong of me to presume I am a bit off on my mineral content for a hoppy, crisp tasting IPA?  Most of my beers seem like they don't have that edge to them that I'm looking for... in fact, the beer I'm trying to clone is the Green Flash Imperial IPA which has a beautiful hoppy crispness to it.

Thanks for all the help again.

All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 06:12:43 AM »
Well... my last IPA had:

12 lbs 2-row
1 lb 40L Crystal

I can't recall the hop schedule... but it was about 7 or 8 ounces total for a 5-gallon batch.  I like my hops.

My yeast is WLP-001.  I added two teaspoons of Burton Salts to 5 gallons of reverse osmosis water for the mash... 152 degrees for just over an hour.  I sparged with 3.7 gallons and added a teaspoon of Burton Salts if I'm remembering right.

I did have a problem with a slow starting yeast... not sure if that would effect the "crispness" of the beer or not.

Thanks for all the advice!!!

All Grain Brewing / Ph question for IPA recipe
« on: October 28, 2010, 12:46:19 AM »
What is the proper Ph for an IPA... assuming I like super hoppy IPA's?  I just bought the Five Star 5.2 Stabilizer for a batch I plan on making this weekend.  Before anyone asks, I typically use reverse osmosis water and add burton salts.  But my beers are missing a crispness for some reason.  The water chemistry thing is tough on my brain.  I'd really appreciate some advice.

Beer Recipes / Re: Bell's Rye Stoue Clone?
« on: October 23, 2010, 05:09:57 PM »

I'm very lucky that the military provides us with an ability to receive homebrew supplies via the military postal service.  I can't imagine what it must be like for the homebrewers living on the local economy.  I have a red IPA sitting in a fermenter for the last week that has WLP-001 in it.  I guess I could pull off a quart of that for a yeast starter.

Take care and thanks again for the info.


Beer Recipes / Re: Bell's Rye Stoue Clone?
« on: October 23, 2010, 02:58:01 PM »

Thanks for the recipe... but if the key ingredient is some of Bell's yeast, I'm outta luck.  Our beer selection where I'm stationed (Seoul, South Korea) is pathetic.  The wife is from southwestern Michigan and we're thinking of moving to that area when we leave here.  I'll get plenty of Bell's yeast then... haha.


Beer Recipes / Bell's Rye Stoue Clone?
« on: October 23, 2010, 05:15:37 AM »
Does anyone have a good recipe for Bell's Rye Stout?

All Grain Brewing / Re: Green Flash IPA Recipe Wanted
« on: October 12, 2010, 04:06:54 AM »
I was actually looking for the Imperial IPA... not the 7.2% ABV West Coast IPA.  The Imperial IPA is 9.2%.  I noticed the Green Flash website says they use Nugget and Summit hops for the bigger beer.

All Grain Brewing / Re: Interesting Taste
« on: October 12, 2010, 03:34:38 AM »
The beer particulars follow:

14 lbs 2 row
1 lb 40L Crystal
1 lb Caramunich
1 lb Rye

1 oz magnum 75-min
.5 oz magnum 60-min
.5 oz horizon 45-min
2.5 oz. horizon 15-min
2.5 oz. horizon 15-min
1 oz centennial 1-min
1 oz magnum 1-min
1 oz horizon 1-min
appx. 12 basil leaves 1-min

WLP-001 - pitched at 70 degrees... fermented in air conditioned room at 70 degrees

OG 1.075
FG 1.017

I didn't realize that the 70 degree room needed to be 60-65 due to the increase in temperature caused by the fermentation activity.  However, the last 10 beers have been fermented in the same fashion.  I keep learning.


All Grain Brewing / Re: Interesting Taste
« on: October 11, 2010, 02:06:19 AM »
Perhaps... but wouldn't that mean the fermentation temperature would have to be higher than normal for the development of fusels?  I kept the beer in an air conditioned room at 70 degrees the entire time the beer was fermenting.

All Grain Brewing / Interesting Taste
« on: October 11, 2010, 01:10:44 AM »
I brewed five gallons of beer a couple months back - a 7.6% ABV IPA.  Everything seemed fine technically with the brewing, fermenting, and kegging.  Strangely though, the beer has a "burn" to it... that's the best way I can describe it. It burns all the way down the throat... nothing that can't be tolerated though. I've brewed stronger beers without this "burn" before.  Could this feeling simply be the alcohol or something else?  None of my other higher ABV beers did this.  One thing I did differently was... well, I got a "wild hair" while boiling the wort... and threw in some fresh basil leaves(maybe a dozen) near the end of the boil.  The basil plants were in the kitchen window sill and I've brewed a stout with cayenne pepper that turned out great hence my experimental bent.  Just wondering if the basil could've imparted this burning sensation.  Any thoughts would be appreciated.

All Grain Brewing / Green Flash IPA Recipe Wanted
« on: October 10, 2010, 10:32:54 PM »
Just tasted the Green Flash IPA over the weekend.  Anyone have a recipe for this one?  I've found a couple, but would prefer seeing what this forum can provide.  Thanks in advance for the help.

General Homebrew Discussion / Re: Okinawa Bound
« on: September 28, 2010, 03:37:05 AM »
I live in Seoul, South Korea and work on the Army base at Yongsan.  I get my supplies online from Williams Brewing (, Mountain Homebrew (, and Hops Direct ( I've also gotten supplies from High Gravity Brewing someone mentioned earlier.  You should have an APO AP address, so as long as your stuff isn't over 70 lbs or over a certain size limit.  I've ordered 55-lb bags of two-row malt from Williams with no problems at all.  You just might want to do something nice for your mail person... give them a few beers maybe!

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