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Beer Recipes / Re: Grapefruit ale
« Last post by riceral on Today at 04:23:21 AM »
James Spencer did a pale ale where he added 1 quart of frozen grapefruit juice at flameout. Seems as though that turned out good for them. Here's a link to the video:
http://hwcdn.libsyn.com/p/3/e/8/3e87bef53a4680e9/bbv04-07-17grapefruitale.m4v?c_id=14808572&expiration=1493378836&hwt=cc288aa97c22dc0fe77b18b335baa209

Might be worth a try.
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Beer Recipes / Re: Cream Ale Recipe Idea
« Last post by PORTERHAUS on Today at 02:49:08 AM »
I would imagine WLP029 would work, but might lend a bit of a German touch to the beer. I would also say 1056 would be a better choice. I know it's not exactly the same but I have used US-05 at lager temps with a larger pitch of yeast. I fermented a 1 gal test batch for s***s with US-05 right along side with a lager I was making. In the end, it fermented just fine at 50* and rivaled the lager strain. I also really like the Bohemian Lager strains at ~65*...it makes for a nice hybrid ale. Still clean and lager like, but not quite true lager. It's a nice fit for Cream Ale, Cali Common, etc.
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Ingredients / Re: Brewer's Invert Sugar Syrup
« Last post by Hand of Dom on Today at 01:09:04 AM »
It's five weeks since bottling and the Ordinary Bitter brewed with the invert syrup (9.5%) is delicious.  There is a little raisin and honey and the smooth buttery mouthfeel is there as well.  Can't wait to try it in more English styles.  Are there any other recommendations from the Forum?



Personally I'd make a mild next, bitters and milds were the mainstays of british pubs until crap lager took over in the 80s.
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Beer Recipes / Re: Grapefruit ale
« Last post by lindak on April 27, 2017, 10:37:49 PM »
ok true confessions--  I am a long time IPA drinker and brewer going back to the mid-90s--  yet my summer go to for the last few years was Harpoon Big Squeeze- grapefruit wheat beer.   I often travelled past the brewery and grabbed a keg or two.  It is now discontinued--  and I am about to try to brew an equivalent tomorrow.  From what I can gather, their process for kegged beer was unpasteurized with grapefruit puree added after fermentation.  The beer was really like drinking a shandy of wheat beer and pink grapefruit juice.   

I have their grain bill percentages and know it was 155 gallons of puree to a 120 barrel batch.  I have my grapefruit puree and I am going to do some samples in the 5 oz per gallon range.   This is going to be cold crashed, add the desired puree level and right to the keezer.  The grapefruit was was definitely not fermented.  This is definitely not one to bottle without a strategy to pasteurize. 

Somewhere on the web I saw a grapefruit shandy that was trying to clone a Pennsylvania brewery grapefruit shandy.  I can't locate it now, but I think they added juice after fermentation and then kegged. 

I don't know the brew your spouse likes-- but I did enjoy this wheat beer w a bright grapefruit flavor.  The grapefruit ipas, I've had are more about flavors of peel or fermented fruit sugars. 

Good luck--
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All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« Last post by trapae on April 27, 2017, 09:48:56 PM »
 So I bought a new hydrometer, calibrated it with distilled water to make sure it was  accurate.  Then I took another sample today, correct it for temperature, and it came out 1.008.  Still pretty dry, but not as bad as I thought. Next time I will probably mash couple points higher and see what that does. I clean my conical and all of my fittings and gaskets meticulously so hopefully I don't have an infection but will do an extra good thorough cleansing and sanitizing after this batch. Thanks for all of the advice.
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Yeast and Fermentation / Cell density of top cropped yeast
« Last post by Andor on April 27, 2017, 09:31:04 PM »
With pure top cropped yeast what cell density should I assume? I'm looking for a rough guess if anyone has one. The difference between assuming 1B cells per ml and 4.5 cells per ml is a pretty big difference.
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Kegging and Bottling / Re: Bottling a sour for aging
« Last post by lindak on April 27, 2017, 09:17:09 PM »
Thanks for the replies. 

I had some guests at Thanksgiving provide the more beer kit that is an homage to Consecration--  they also  brought some bottles from Russian River.

Anyway, we brewed on the Friday after turkey and there it sits.  It's been with bugs for around 4 months now.   I stare at the carbon every so often... check the airlock... make sure it's temp is good... etc.  worry?

I wasn't considering to even do a sampling until month 6, but I'm a planner and l'm trying to figure out what I may need to budget for bottling gear. 

This I the first sour I've done, so all ideas are gratefully accepted. 
68
Ingredients / Re: Brewer's Invert Sugar Syrup
« Last post by 69franx on April 27, 2017, 09:07:54 PM »
Thanks Phil brew. I need to get the first batches done first. Hoping for Saturday

Sent from my XT1635-01 using Tapatalk

69
Beer Recipes / Re: Cream Ale Recipe Idea
« Last post by coolman26 on April 27, 2017, 08:45:54 PM »
1056 is no slouch in cream ale - hold 58-60F and it's terrific there IMO.
I use Chico for nearly zero. The only place I use it is in Cream Ale. Really works well here. If not 1056, I use 060.


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70
Beer Recipes / Grapefruit ale
« Last post by weazletoe on April 27, 2017, 08:12:01 PM »
I got my flame suit on and fire extinguisher at hand. I'm only doing this because I love my wife. She loves Schaufenbrau (sp?) grapefruit ale and asked me to do one similar. I'm thinking I will do a basic wheat beer and add the grapefruit in for flavoring. Ideas how best to do this, besides not doing it? Thanks!
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