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Messages - wamille

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31
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?

32
Kegging and Bottling / Re: conditioning time in keg
« on: June 22, 2012, 11:49:57 PM »
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??? 

33
Session IPA = Pale Ale?

34
Ingredients / Macadamia Nuts
« on: June 18, 2012, 06:38:46 PM »
Has anyone used macadamia nuts in a beer... and if so, any head retention problems?  Also, if used, how did you prep them?  I was thinking of crushing them and toasting them to dry the oils out of the nuts.

35
Gonna make something "unique"... a Sweetwater IPA clone with rye and lager yeast - an India Pale Lager (IPL).  I'll dry hop heavily at the end of the ferment and throw a couple ounces of dry hops in a muslin sack into the keg to compensate for the lengthened ferment.  Anyone else ever made an IPL?  What's your experience with it if so?

36
Gonna make something "unique"... a Sweetwater IPA clone with rye and lager yeast - an India Pale Lager (IPL).  I'll dry hop heavily at the end of the ferment and throw a couple ounces of dry hops in a muslin sack into the keg to compensate for the lengthened ferment.  Anyone else ever made an IPL?  What's your experience with it if so.

37
All Grain Brewing / mash rake
« on: April 24, 2012, 11:25:00 PM »
just got a replica of a tiki-type paddle.  i was hoping to use it as a mash rake.  it's been stained with some kind of stuff.  is it ok to use as a rake or do i need to sand the stain off?

38
Ok... so I wasn't that far off.  It just seems most of my beers achieve relative higher OG's than this one.  Either way, it should drink just fine... just a lower ABV than I was expecting.

39
boiled 8 gallons down to just over 6 gallons... the hops soaked up a good bit too.  i was really expecting a higher o.g..... strange.

40
I boiled the wort (vigorously) for 75 minutes... I lost at least 1 1/2 gallons of water in the boil during that time.  And I waited until the liquid for both was around 70F.  Is 10% boil off average or close to average?  I'm just used to seeing a bigger difference... maybe twice what I got on this brew.  RDWHHB, right?

41
All Grain Brewing / Mash OG = 1.059... after vigorous boil, OG = 1.067
« on: March 12, 2012, 10:09:18 PM »
Just wondering how there could only be an eight point change in gravity from mash to post boil.  Any thoughts?

42
A CDA and IWA.  Next week a first... American Barleywine... the week after, another first, a French Saison.

43
Going Pro / Re: Where do breweries buy their ingredients?
« on: February 15, 2012, 06:13:21 AM »
major... thanks for that info.  they are getting hops with a group in hong kong that works through hopunion.  they're mostly looking to get flaked grains for their oatmeal stout.  i told the brewpub's manager to check out the country malt groups web page.  thanks again, bill

44
Going Pro / Where do breweries buy their ingredients?
« on: February 15, 2012, 03:06:42 AM »
The small brewery owner that I know here in South Korea is looking for another and/or different malt supplier.  He's looking to start making newer styles of beer that require more than just the base 2-row, cara-munich, wheat, and black malt.  Where do breweries get their malts?  He has a limited ability to get diverse malts from his local supplier... who by the way is leary about some of the more esoteric grains... haha... like flaked oatmeal, rye, and acidulated malt.  Anyway, if anyone has any pointers on where I might find him a good malt wholesaler, I'd appreciate it.  Cheers, Bill

45
Ingredients / Re: trying to get a handle on water chemistry.
« on: February 10, 2012, 06:48:58 PM »
the recipe is a ramped up pale ale from a five gallon recipe.  does one have to hop at a higher ratio when going up from a homebrewed recipe?  what is a proper rate of hops per bbl?

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