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Messages - brewmasternpb

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1
Ingredients / Difference between WLP007 and WLP017
« on: February 02, 2014, 09:46:04 PM »
Hey gang,
WLP 007 is reportedly the Whitbread yeast, but the platinum strain, 017 is called Whitbread Ale.  Does anyone know the difference?

2
Ingredients / Re: Is my water too minerally?
« on: February 01, 2014, 09:56:56 AM »
Thanks guys!
Martin, I've learned a lot about water from your posts, articles and spreadsheet... Thanks a lot!
As far as Hops, I dry hopped with Columbus pellets, bittered with Calypso, and used homegrown Cascades and CTZ.  I usually have pretty good luck with that combo.  Funny thing is, the off flavor I tasted was diacetyl...

3
Ingredients / Is my water too minerally?
« on: January 31, 2014, 11:24:33 PM »
Hi Gang!
Within the last year, I have been trying to pay attention to my water.  The main reason being that my water does not lend itself to malt-forward dark beers, but I've tried to apply water treatment to every beer.
I have a copy of my water report, and I've input that into the calculator on brewers friend.  To determine my desired water profile, I use Bru'n water, that speadsheet allows you to put in the type of beer your making and gives you a desired water profile.  I then take that info and input it into the Brewer's friend calculator, and adjust my ions with salts from there.
Recently, a friend of mine, who's opinion I value a great deal, said that my pale ale tasted minerally/metallic.  After tasting the beer, I'm not sure if I taste that or not.  I just entered it into competition, so we'll see. 
My water started out with 23 PPM of Calcium, 23 PPM of Chloride and 16 PPM of sulfate. I added 6g of Gypsum and 2g of Cal Chloride to 48.32 qts of water (7 Gal Batch) to end up with: 65.5 PPM of calcium, 44.1 of chloride and 89.2 PPM of Sulfate.  The chloride:Sulfate ratio is 2.0. Everything I've read says you'll really notice a bitterness increase after a sulfate presence of <200 PPM of sulfate, so I feel mine is still low, I was just going by the Chloride:Sulfate ratio.   
If anyone who is familiar with water additives could let me know if my math and/or logic is flawed, that would be great.

4
All Grain Brewing / Re: Single Infusion Mash Time
« on: December 16, 2013, 11:13:04 PM »
I mash for an hour... because I was told to.  I am curious about the viability of mashing for less time.

5
Yeast and Fermentation / Re: The cheap yeast
« on: November 05, 2013, 07:47:27 AM »
The funny thing is that, a pack of the dried Belle Saison yeast was still cheaper than the discounted liquid yeast... at a much higher cell count.

6
Yeast and Fermentation / Re: The cheap yeast
« on: November 04, 2013, 01:14:58 PM »
I guess that was one of my questions... Is the Mr. Malty calculator off?
Guys, thanks for all the info!  What I gather from your feedback is: A) I can get good results from old yeast,
2) If I can get brand new yeast for $1.50 more, it's probably safe to by the freshest I can find.

7
Yeast and Fermentation / The cheap yeast
« on: November 03, 2013, 10:34:09 PM »
Has anyone bought the discounted yeast at the LHBS?  You know, the liquid yeast that's past it's shelf life?  I've been brewing for 11 years and I've always avoided it.  Today, I gave it a shot.  I'm brewing a Saison, and I already have a pack of the Belle Saison yeast, but there was a vial of the white labs Saison blend in the discount pile.  I figure that my cell count is fine with the dry yeast, I would try the Saison blend, just for added complexity.
When I got home, I plugged the yeast (by manufacture date) into the Mr. Malty calculator.  This yeast had a "best before" date of 9-22-13, which means it was manufactured on 5-22-13.  The calculator had it at 10 percent viability, but it appears that 10% is as low as the calculator goes, so it could be less.  The thing that gets me, the yeast was only 25% off!  With such low viability, it should be 75% off.  Anyway... Lesson learned, stay away from the bargain bin.

8
I guess it's sort of like doing a home improvement job:  If you have the right tools, you can brew anything.  If I had precision temperature control, I could brew lagers, I wasn't able to brew a good dark beer until I figured my brewing water out... and Geuze requires an incredible amount of time and knowledge.

9
When this topic comes up, why does no one mention Geuze as the hardest to brew? You essentially would have to have a fantastic sour program to come close to this style... And 3 years is the minimum time!

10
Yeast and Fermentation / Re: Brett B
« on: September 30, 2013, 11:35:05 AM »
Yeah, it had only been exposed to Brett for 3 weeks.
As far as the chlorophenols, go, it very well could have been a different phenolic combination.  I had a chlorophenol problem in my beers years ago, than I started using a charcoal filter and haven't had the problem since.  My memory just went back to that experience when I tried this beer, but it might have been something different.

11
General Homebrew Discussion / Re: Brew Dogs Premiere
« on: September 30, 2013, 08:26:22 AM »
I did like the show.  I thought the plot was kind of hokey (seemed to mirror the formula for every other TLC-like realty show), but I liked the hosts and Greg Koch was awesome.  I think it offered more beer info than the Sam Calagione show a couple of years ago.  I also liked the food and beer pairing segment, along with the top 5 places in San Diego to go to.  I will definitely watch every week.

12
Yeast and Fermentation / Re: Brett C
« on: September 28, 2013, 08:10:19 AM »
That's what I'm hoping.  It fermented solely with Brett B (The Brett C in the subject line is wrong), and it fermented out in 2 weeks.  I let it sit for another week before blending it with a Sacch only Belgian.  I plan on letting it sit for several months, hoping to achieve a solid Brett B flavor.

13
Yeast and Fermentation / Brett B
« on: September 27, 2013, 11:23:27 PM »
Hi guys. I brewed a 7 gallon batch of Belgian Dubbel. I fermented 5 gallons with Wyeast Flanders Golden Ale. I fermented 2 gallons with Wyeast Brett C. The 5 gallon Dubbel tasted great at Bottling. The Brett version tasted of chlorophenol. I am letting it age, will that go away?

14
Yeast and Fermentation / Re: Fermentation not finished
« on: September 24, 2013, 10:01:47 AM »
A couple of things:  1st, I still don't think you pitched enough yeast for that gravity.  2nd, did you aerate or oxygenate?  3rd- I would check your hydrometer, just to be sure.  60 degree water should read 1.0.

15
Beer Travel / Re: Colorado Springs
« on: September 24, 2013, 09:05:02 AM »
I would try very hard to go to Paradox in Woodland Park.  I had their beer at the South Denver Beer fest, and it was hands down, the best beer there.  They have very creative and well made beers.

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