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 - brewsumore

Pages: 1 ... 12 13 [14] 15 16 ... 28
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.

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.


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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

General Homebrew Discussion / Re: Pics of recent brews?
« on: May 26, 2014, 10:31:13 PM »
That's right isn't it - calcium minimum is more related to flocculation.  Yeast nutrient, and of course strategic temp control, and yeast health and growth rate is more important for full attenuation.  Thanks for the reminder!  I haven't forgotten your request to start a thread on my dubbel - hopefully tonight.

Cool ! I think I may brew that one for New Year's Eve, if not sooner.

Dubbel recipe posted to Recipe section.  Apologies to all for going off topic again and again!

Beer Recipes / Tomme Arthur's Dubbel
« on: May 26, 2014, 10:18:18 PM »
Here is the recipe I used, which sticks very close to Tomme's recipe in "Brew Like a Monk", and brewing notes including my approach to adding raisins, Tomme's "secret ingredient" in the recipe, based on research as well as other member posts, plus basic creativity given ingredients on hand.

I decided to leave it as an 11-gallon batch recipe, since the ingredients fall into easy amounts at this size, again, while still remaining true to the published recipe.

I have brewed this a couple times before using WY 1214.  This time I split the batch into two fermenters, one using WY1214 (Chimay), the other using WY3787 (Westmalle).  I shoulda, coulda, woulda kicked it up a wee notch on ferment temps, but as done it still yielded two tasty beers.

Tomme Arthur's Dubbel

A ProMash Brewing Session Report

Batch Size (Gal):        11.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       29.45
Anticipated OG:          1.070    Plato:            17.15
Anticipated SRM:          19.9
Anticipated IBU:          15.6
Brewhouse Efficiency:       70 %
Wort Boil Time:            110    Minutes

Actual OG:  1.071   Plato: 17.28
Actual FG:  1.013   Plato:  3.32

Alc by Weight:  6.00      by Volume:  7.68  From Measured Gravities.
ADF:            80.8      RDF         67.4  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 77 %


   %     Amount     Name                          Origin        Potential SRM
 60.3    17.75 lbs. Pilsener                      Germany        1.038      2
  8.5     2.50 lbs. Wheat Malt                    Belgium        1.038      3
  6.8     2.00 lbs. Belgian Dark Candi Syrup D2   Belgium        1.032     80
  6.8     2.00 lbs. Aromatic Malt                 Belgium        1.036     17
  4.1     1.20 lbs. Munich Malt                   Belgium        1.038      6
  3.4     1.00 lbs. Biscuit Malt                  Belgium        1.035     19
  3.4     1.00 lbs. CaraMunich Malt               Belgium        1.033     60
  3.4     1.00 lbs. Honey Malt                    Canada         1.030     17
  3.4     1.00 lbs. Special B Malt                Belgian        1.030    148

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
0.90 oz.    Styrian Goldings                  Pellet   5.50  11.1  90 min. 
0.60 oz.    Liberty                           Pellet   3.74   4.6  60 min.


  Amount      Name                           Type      Time
  9.00 Oz     Raisins (dark)                 Fruit      7 Min.(boil)
  1.25 Tsp    Wyeast Yeast Nutrient          Other     12 Min.(boil)
  1.50 Unit(s)Whirfloc                       Fining     7 Min.(boil)


Wyeast 1214 Belgian Abbey Yeast (one fermenter)

Wyeast 3787 Trappist High Gravity (other fermenter)

Mash Schedule

Mash Type: Single Step
Heat Type: Direct

Qts Water Per Lbs Grain: 1.60

Saccharification Rest Temp: 152  Time:  70
Sparge Temp:                168  Time:  10

Efficiency Specifics
Recipe Efficiency Setting: 70%
Actual Mash System Efficiency: 77%

Fermentation Specifics
Days In Primary:      15
Pitched at 64F
Due to minimal fermenter headspace because of higher than expected wort yield,
to minimize blow-off, I maintained 67F first 3 days, and then ramped up
to 72F over next 6 days.  I recommend going hotter than that!
Held at 72F for another 6 days until reached terminal gravity.

Fermentation Notes

Probably best to keep fermenting beer below 75F during the first 72 hrs of ferment to avoid fusels,
and best to use extra headspace in fermenter and anti-foam drops.  But beware of boring beer
when maintaining low ferment temps, unless you like your Belgians really "clean".
Subsequent temps of I'd guess 74F and above yield more ester/phenol character and balance. 

I separated the two fermenters after about 24 hrs to dial-in temps to accomodate the
different yeasts.

Used Fermcap to reduce blow-off, but still got a fair amount with the 1214 (Chimay).

With the 3787 (Westmalle) be careful as it can permanently stall held below 66F and/or
due to temp controlling with a big/low swing.

I kegged a little early following a 15-day ferment; could have left in primary ~65F
following reaching terminal gravity for an additional 2 weeks to better clean up wort
and drop yeast.  But I needed my ferment chamber for another brew!

Other Notes

Raisin Caramelize and Puree:  In large hot metal frying pan started them (9
 oz fresh dark Sun Maids)  with my delicious well-aged cherry port, and then
added 1 cup wort, and finished with more port, using entire split.  Determined
it would have been better to start caramelization with wort, since the port
evaporated very quickly at the high heat.  The raisins
caramelized well with the wort addition and then more port at med high - high,
but be very careful not to let them burn.  Added to blender and needed
about 4 - 5 oz brandy (I used E&J VSOP) to provide enough liquid to puree.
I pureed very well, knowing that I would later be running wort through a
strainer when transferring to fermenters.  Added puree to kettle immediately
after stirring in D2, last 7 minutes of the boil. 
Almost no puree was strained out at transfer to fermenters.

Tasting Notes

At kegging, both were full of flavor, but lacking a little of phenols and esters due to
the too cool ferment.
The 1214 was a bit fruitier and expressive.

Tonight sampling a glass from the 2 liters extra blended beer (mostly from the Westmalle batch)
carbonated with Carbonator Cap, it is a tad sweet, no off flavors, with dried fruit, alcohol,
caramel.  Very nice, if a little lacking in the "Belgian-y" character.  Very nice body and mouthfeel.

Pages: 1 ... 12 13 [14] 15 16 ... 28