Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - wamille

Pages: 1 2 [3] 4 5 ... 14
All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: February 27, 2013, 06:54:21 AM »
So if I'm making a big American West Coast-style IPA (5-gallons), how much gypsum (in teaspoons) would I add to a low sulfate spring water?  Also, considering the same style of beer, however, with a very pale color, would I add more gypsum to lower the residual alkalinity (RA)?  If so, how much more gypsum (again, in teaspoons) would help bring out the hop pop?  And Sierra Nevada buys gypsum in 50-lb sacks!!!  Holy crap that's a lot of gypsum!

All Grain Brewing / Re: Ultra Pale colored IPA problem
« on: February 25, 2013, 07:19:24 AM »
It's just strange that three of the four are so similar... $#itty... compared to the first beer made.  My water is store bought spring water with 1 tsp. gypsum added to the boil. 

All Grain Brewing / Re: Ultra Pale colored IPA problem
« on: February 25, 2013, 05:31:49 AM »
I was just wondering if there might also be a problem with the exclusive usage of light colored grains also. 

All Grain Brewing / Re: Ultra Pale colored IPA problem
« on: February 25, 2013, 05:01:33 AM »
I recall the last one getting upwards of 75F somewhat early... 78F a week or more later when it shouldn't matter as much.  The others peaked around 72F that I can remember.  The first beer stayed around 65F during the first week for sure.   

All Grain Brewing / Ultra Pale colored IPA problem
« on: February 25, 2013, 12:39:57 AM »
So I'm trying to replicate a very pale colored IPA I made over a year ago and keep having problems.  The initial beer was great... delicate, clear, refreshing, with lots of hop aroma/flavor.  However, the last three attempts have been awful... harsh, cloudy, bland, with little hop aroma/flavor.  The grain bill was full of low lovibond grains... 2-row(base/85%); rye(10%); carapils(5%).  The mash was appx. 152F.  The yeast was WLP-001.  The hop bill was always the same... lots of simcoe, centennial, and amarillo.  The fermentation temps might be the only area where there could have been a variable.  Anyway, any ideas as to what might be wrong would be appreciated. 

Ingredients / Adding sugars in the secondary
« on: October 23, 2012, 12:46:50 PM »
I recently made a Russian Imperial Stout... OG 1.101.  It's now down to 1.018.  I mashed at 148F and it isn't near as thick as I was wanting it to be... and  seems to be missing some of the richer flavors I was hoping for.  I am planning on adding the following into the secondary fermenter to increase the mouthfeel and give it a bigger flavor profile:

.5 lbs lactose
1 lb brown sugar
molasses (one jar)
.5 lbs dark bakers chocolate
2 cinnamon sticks broken
32 oz water

I figured I'd combine all those ingrediants and bring to a boil until most of the water was boiled off.  After, I wanted to add about 375 mL of Woodford Select bourbon to the mix once cooled.  I'd then pitch it into the fermenter.  Any issues... good or bad?

Equipment and Software / Re: Stained Plastic Fermenters
« on: October 07, 2012, 04:26:06 AM »
They are from William's Brewing.

Equipment and Software / Stained Plastic Fermenters
« on: October 07, 2012, 03:45:42 AM »
I have two plastic fermenters that seem to be permanently stained at the high krausen point in each.  I've tried using PBW a couple times and the stain won't come off.  I've also put the fermenters upside down on a boiling pot for over 30 minutes to let the steam remove the stain.  That wouldn't work.  There is no grit or surface dirt on either one... just that ring of stain that won't go away.  Will the stain cause a problem? If so, any word on how I can remove it?

Ingredients / Re: Frozen Blueberries in Hefe
« on: August 25, 2012, 03:40:44 PM »
Thanks Denny... I just got worried because this beer was one of 16 that we're going to be showcasing at our Fall Beer Festival here in Seoul, South Korea.  I want to help push the concept of American Craft Beer here in the land of bland lagers (OB (BO), Cass (ass), and Hite (s***e).  Have you ever had a Korean lager?

Ingredients / Frozen Blueberries in Hefe
« on: August 25, 2012, 03:18:53 PM »
Just added 3lbs of frozen blueberries to the fermenter of a hefe that's fully attenuated.  Is there any problem with adding frozen blueberries without thawing them?  Are there any issues by adding frozen fruit to beer at all... infections, wild yeast???  Just wondering what to expect or not expect from adding the frozen blueberries.

Beer Recipes / Founders Old Curmudgeon Recipe
« on: August 22, 2012, 05:48:34 PM »
Anyone have an idea about how one might replicate this beer?

Kegging and Bottling / Re: Hop Rocket Randall and Grassy Flavors
« on: August 09, 2012, 01:48:13 AM »
I use my Hop Rocket as a hop back and sometimes when I am transferring some beer from a five-gallon keg into a 2.5-gallon keg to take to a beer tasting.  I generally try and transfer the beer a few days in advance to let the hop flavor "settle".  I also like the fact it helps clear the beer a bit when it gets run through the hops.  I don't like the Hop Rocket as a randall though... too grassy.  But I do agree that it might be good for IIPAs given majorices' previous comment.

If any of you guys/gals might be in Seoul, South Korea on Saturday, September 29th... or know a craft beer lover who will be... make sure to visit our Fall Beer Festival.  Here's the Facebook link:


I'm not much of a wheat beer guy.  However, I'm thinking about making one.  Any ideas as to what wheat yeast strain produces the most banana flavors with minimal cloviness?

Kegging and Bottling / Re: conditioning time in keg
« on: June 23, 2012, 06:49:57 AM »
I have (what I call) an India White Ale that's been naturally carb'ing in a keg for about a week at 72F.  I checked the psi level and the carbonation is spot on.  That said, should I leave it at that temperature for another week before crash cooling or is she ready to crash cool?  I see most people suggest taking the extra week, but is that for purposes of conditioning (letting the yeast eat the last of flavor compounds) and/or additional carbonation??? 

Pages: 1 2 [3] 4 5 ... 14