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Messages - brewsumore

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121
Ingredients / Re: Brown Malt
« on: June 09, 2014, 05:22:52 PM »
I have a bit of a hard time weighing in, since both times I've used it for BVIP I've added medium or medium plus toast French oak.  My recollection of tasting the extra beer at kegging, prior to adding vanilla and toasted oak, does not include smoky phenolics... just a very expressive porter.  So expressive in fact, that I had no qualms about adding the vanilla and bourbon to balance it out a bit.

By the way, I've only sourced Crisp brown malt via MoreBeer.  The only other beer I've made that used it was Jamil's McQuaker Stout, but that was only a pound in 10 gallons of beer.

This last batch I had previously bought Thomas Faucett for the brew and decided that I knew how good Crisp worked last time so bought it instead once I re-sourced it.

122
Ingredients / Re: Brown Malt
« on: June 08, 2014, 10:11:55 PM »
I can sure vouch for the Crisp brown malt.  That stuff is magic, well, when in Denny's BVIP for sure!

123
Interesting!  This makes sense given that I used Nottingham only maybe three times, and in my earlier brewing years, when I definitely fermented numerous beers too warm, based on ambient temps.  After a couple with Nottingham with ferments where beer temp probably went as high as 73F, I just stopped using it.  So, no wonder my complaint is that it was never clean enough tasting..., in fact made it a chore to drink the beer.

Sounds like I should try it again, now that I temp control my ferments, and keep IPAs/PAs cool-side fermented.

124
Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: June 07, 2014, 11:39:55 PM »
Once I made a gluten free beer in which I used Amarillo at FWH and 17 min, and then Citra and Rakau at 5 min and 2 min, and that was a very tasty beer.  Very mellow rich and pleasantly tropical, but not a "fruit bowl" flavor.  Characteristics I've read attributed to Rakau are passion fruit and mango - that approximates it.

Today I kegged and dry hopped a Galaxy Simcoe American Pale Ale, and it is a winner.  I also used Simcoe for the bittering addition.  Both hops are described as having passion fruit characteristics.   

That beer I hopped to about 38 IBUs and used a bit of a kitchen sink approach for the malt including just a little vienna, crystal 40, rye malt, carapils, wheat malt and flaked oats, but mostly premium 2-row for base malt.  It still tastes very true to style.

I've also recently used Lemon Experimental Hops from Yakima Hops for a flavor + dry hop (in one of the two kegs) addition in a Summit Amarillo Citra IPA and everyone loved that beer.

I guess I don't brew enough batches to discuss my "favorite" new hops, but I've been enjoying experimenting here and there.

I do need to change it up, and will based on all the great replies.

125

I bet you can get a used fridge, temp controller, heating pad combo and chill 2 or more fermenters.

Yep.  That's what I do, with a thermowell and it works fine.  Typically an 18 cu ft or 18.2 cu ft works.  Test by first inserting your fermenters before buying if you don't have the used fridge on hand.


126
I am going to stick with Nottingham yeast for my IPAs from now on.
Really?  Of course each to his own, but personally I so much prefer US-05 from among the standard dry yeasts, for IPAs and pale ales, fermented low 60's ramped up eventually to maybe 65F.  I'm not a big fan of Nottingham or S-04.

127
I'm thinking at least 1-2 more picnic tap setups, but after that I'm not sure.

I'd keep a handful of picnic taps on hand if you're going to use them.  Those things can grow mold inside them and once that happens, you pretty much want to toss them.

After I use them I run water through/sanitize/rinse again and then hang it to air dry without the liquid QD at that end, and the faucet end thumb lever held in the "open" position with a rubber band.  No mold if it is dried out.

128
I recently brewed 10 gal of Czech Pils AKA Bo Pils, and while doing a bit of research listened to The Jamil Show episode on Bo Pils.  I believe it was there that I heard the comment to avoid acidulated malt due to a harshness it can impart.

I use phosphoric acid to acidulate my brewing water, as they also recommended (or lactic acid) for Bo Pils.

Still, when I brewed basically the same beer a year ago, one of my two fermented buckets of beer tasted better at kegging and after lagering.  Both last year and this year I used 2012 Czech saaz at 100% of the hops used, from Hops Direct.

I would not be surprised if as Lennie suggests, that part of the problem could have been due at least in part to oxygenation in the bucket.  Maybe, maybe not.

Last year, at kegging, the worse tasting one also was noticeably darker in color than the really tasty one, so I conjectured that I carried over too much hop sludge and break material from the kettle into the darker one.  So this year I brewed a slightly bigger batch so as to leave more "spooge" behind.

This year at kegging three days ago, although only one tastes great and what I'd hoped for, there is less difference in taste between the two than last year, and both have the same, correct yellow/gold (IIRC 6 SRM) color.

I used 50% RO water, very low in Total Dissolved Solids (< 3 ppm), and only calcium chloride to obtain 50 ppm calcium, with no sulfate (gypsum).

129
General Homebrew Discussion / Re: Double check my fining technique
« on: June 03, 2014, 07:06:43 PM »
I've never used gelatin before, so can't help there.  I always add whirfloc at 5 min left in the boil, and still haven't had a beer that didn't clear after awhile in the keg.  Just mentioning a different approach in case it appeals to you for future brews.

130
General Homebrew Discussion / Re: Hop Burst Ideas
« on: June 01, 2014, 10:42:48 AM »
When hop bursting I like the flavor I get when adding hops at FWH, 5, 1 and flameout, followed by a 45-minute hopstand for a 8 - 10% increase in calculated IBUs.  I simply shut off the kettle and stir every 2-3 minutes for the 45 minutes, kettle otherwise with lid on.  I have chilled down to 180F first, but usually keep it simple.

131
Last year was better than great.  Our boat of four caught 10 nice chinook in 2 days, and 2 halibut the next day.  One of my chinook was 30 pounds and my halibut was 65 pounds.  My job is to bring lots of homemade beer and wine for the evenings, to go with BBQ fish or steaks and corn.

132
both of you guys' plans sound great! 

I'm currently crash cooling two buckets of Czech pilsner to keg tomorrow, cleaning a few kegs, and will brew either tomorrow (Saturday) or Sunday 10 gallons of Simcoe Galaxy Pale Ale.  I need to have a full keg of PA to take on my annual Oregon Coast fishing trip later this summer.

133
Beer Recipes / Re: Tomme Arthur's Dubbel
« on: May 27, 2014, 12:18:01 PM »
FWIW, I pitched both fermenters right in line with Mr. Malty recommendations.

134
Beer Recipes / Re: Tomme Arthur's Dubbel
« on: May 27, 2014, 07:42:17 AM »
For the life of me, I don't know why I calculated so low of a brewhouse efficiency, at 70%.  My actual at 77% is much more along the lines of what I've been getting for =/+ 1.065 beers up to at least 1.075.  This one was calculated at 1.070, and I hit 1.071 qnd got around an extra gallon yield of wort.

135
Beer Recipes / Re: Tomme Arthur's Dubbel
« on: May 27, 2014, 07:37:34 AM »
Interesting.  Thanks for the feedback!  I researched on the Web some and saw that a majoriy of folks fermented on the cool side similar to what I followed.  I'll have to check my notes when home, as I recall that I have fermented the 1214 or White Labs equivalent considerably hotter with good results.

At any rate, I'll just assume that given time that my beers, especially the 3787 batch, will satisfy my yearning for Belgian-y complexity, although I've read that just isn't going to happen with 3787, as it is a bit bland in comparison to other Abbey or Trappist yeasts.

At any rate, you've removed the feelings of guilt, and the beer is actually very tasty.  I don't pick out the cherry notes from using cherry port in the puree, which is fine with me, but I believe that it still contributed a background flavor addition.

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