Recent Posts

Pages: 1 ... 3 4 [5] 6 7 ... 10
41
General Homebrew Discussion / Re: Pics of recent brews?
« Last post by HoosierBrew on June 23, 2017, 06:37:11 PM »
Man I have to get rolling. Looks awesome Jon, that foam!


Sent from my iPhone using Tapatalk


Thanks, man!  It's tasty.
42
All Grain Brewing / Re: Big dry Quad with mellow quad flavors
« Last post by Big Monk on June 23, 2017, 06:30:17 PM »
What was the original recipe? Yeast used?

When you say mellow, what do you mean exactly? Esters? What was your fermentation temp schedule?


Sent from my iPhone using Tapatalk Pro
43
All Grain Brewing / Big dry Quad with mellow quad flavors
« Last post by jmbeach79 on June 23, 2017, 06:27:16 PM »
I have a Belgian Quad around 10.5 ABV that is on the dry side (1.012).  I've had 10 gallons that's been aging in kegs as a secondary at room temp for 3 months now.  The major issue I have is that it's just too mellow in flavor.  Mild Belgian notes with only mild malty notes.  The ABV is well hidden and it's very smooth.  It's just lacking a pronounced quad flavor.

Was thinking about adding straight Belgian candi sugar to get that flavor along with some maltodextrin.  If I did this I'm okay with a small amount of sweetness but thought it would give a Belgian punch to it.  I also didn't think it will add any ABV (which I'm okay with) because it's been aging in the 2ndary so long. 
Is possible it just needs more time?  Open to ideas here.  What do you guys think?
44
General Homebrew Discussion / Re: Pics of recent brews?
« Last post by coolman26 on June 23, 2017, 05:51:46 PM »
Man I have to get rolling. Looks awesome Jon, that foam!


Sent from my iPhone using Tapatalk
45
All Grain Brewing / Re: No sparge brewing
« Last post by Big Monk on June 23, 2017, 05:48:59 PM »
     Do you add all the water to the mash tun at once?   Or do you dough in with a lesser amount to keep the ratio reasonable and then add the remainder before recirculating and draining to the kettle?
The recipe I'm looking at if added the total water volume it would be 3.8 quarts per lb. I assumed that would be too high? 8 gallons in 8.3 lbs of grain.

Lower gravity beers are tricky with no-sparge. The concept is as you described though: full volume at mash in.

Some sort of session beer I take it? My SWAG says between 1.028-1.032...
46
All Grain Brewing / Re: No sparge brewing
« Last post by dzlater on June 23, 2017, 05:09:33 PM »
     Do you add all the water to the mash tun at once?   Or do you dough in with a lesser amount to keep the ratio reasonable and then add the remainder before recirculating and draining to the kettle?
The recipe I'm looking at if added the total water volume it would be 3.8 quarts per lb. I assumed that would be too high? 8 gallons in 8.3 lbs of grain.
47
All Grain Brewing / Opinions/Advise wanted.
« Last post by curtdogg on June 23, 2017, 05:07:38 PM »
Brewed a Pale Ale last Friday.
Overshot my OG by 8 points.
Fermented at 62f for 3 days let it rise in the fermentation chamber to 67f.
Checked FG today while still bubbling about 1 bubble per 5 seconds, 1.010.
My next thought is to cold crash to stop activity, drop out solids.
After that happens I plan to dry hop in the keg for 5 days at 70 degrees, pull the  bag and carbonate 2.3 volumes.
I plant to purge the keg and pressurize lightly during dry hopping to protect the beer from O2.

Am I missing anything?

So far this might be the best beer I've brewed. I want to do the right thing and keep it tasting great.

It's not a hazy, I forgot to use a wirlfloc tab.

Thanks,
Curtis.
 

Sent from my SM-G930P using Tapatalk

48
All Grain Brewing / Re: Higher PH with No Change in Process
« Last post by chumley on June 23, 2017, 03:43:09 PM »
Good ideas so far but how old is electrode?  Is calibration taking longer?   

+1.  31 years of field work and managing field work as an environmental consultant has left me with a deep abiding dislike of field pH meters. 

I just had a guy go sample a spring for me, he calibrated the meter according to the manufacturer's instructions, it calibrated fine, and when he went to collect his field measurement of the spring water, it read....3.9.  He couldn't believe it.  So he recalibrated the meter again, it calibrated fine, and it read....3.9 again.

This is a pristine spring used by hikers along the Appalachian trail, near the top of the mount, far away from any mining activity that might change the pH.  Fortunately, he had pH strips in his field kit.  They read 6.8 to 7.0.  Finally, a real number.

I have many similar stories from my younger days in the late 1980s and 1990s when I used field pH meters.  My sampler was apologetic, I told him, "I got it."

I think you are better off using Martin's adjustments for your water and the type of malt, rather than worrying about 0.1 pH units off one way or the other.  I call them, "bogus meters".
49
Ingredients / Re: Blue Corn
« Last post by a10t2 on June 23, 2017, 03:35:37 PM »
I did use the dried corn.
50
General Homebrew Discussion / Re: Pics of recent brews?
« Last post by HoosierBrew on June 23, 2017, 03:22:49 PM »
Azacca/Lemon Drop APA. Man, it's a great summer beer and going fast.




Pages: 1 ... 3 4 [5] 6 7 ... 10