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Feb
10
comment Splitting Batches / Dilution
upvote and accepted, good point on the palette developing. Also, I personally tend to be a huge critic of my own stuff, and am consistently in search of the perfect IPA. I was picking up acetaldehyde in my sorachi black IPA (side note: in retrospect, while I wanted to work with this varietal, I would not recommend it with a black IPA...lemon+roast doesn't really work), but others thought it tasted great. Also, re: extraction efficiency, typically what I will do with BTP is set up a 'recipe' that is only my mash. I basically cut ingredients in half for the individual diluted brews.
Feb
10
accepted Splitting Batches / Dilution
Feb
10
asked Splitting Batches / Dilution
Feb
9
answered Fruit Beer—Hard Time Finding the Correct Fruit
Feb
9
revised How do you make your own recipe?
added 169 characters in body
Feb
9
answered How do you make your own recipe?
Feb
7
comment Flaked Maize Mini/Partial Mash
My understanding is using maize for a cream ale gives it a lighter body and low levels of DMS, so I would like to get as much of the character as I can. However, I am using 6 lbs of extract for this recipe, and since I am using 2 lbs of 6-row, I don't want to hit 'imperial' levels of OG. I might just do a 30 minute mini-mash at 150ish so it will be nice and dry. If I were to boil, practically speaking, as an alternative to a decoction, would I simply have one muslin bag of maize and one of 6-row, where I would remove the 6-row bag for the rolling boil per the linked instructions?
Feb
7
accepted Flaked Maize Mini/Partial Mash
Feb
6
comment How do you label your bottles?
Great site! Now I just need to work on my Adobe Illustrator Skillz.
Feb
6
comment Flaked Maize Mini/Partial Mash
I guess this is technically a 'steep' and not a 'mini-mash' (I don't believe I've brewed with the latter method. My understanding is that flaked maize (or rice) is pre-gelatinized, so you don't need to do a cereal mash/pre-boil boil, as you state above. Is a sparge necessary, or can I just steep for one hour like you do w/ a specialty grain/extract brew?
Feb
6
asked Flaked Maize Mini/Partial Mash
Feb
3
accepted US-05 Fermentation Temperatures / Top Cropping
Feb
2
comment What to look for in a temperature controller
is the thermowell just a casing for you to drill through the fridge and insert a probe? Several of the Johnson's tout that they have a 1/16" probe, so could you just put that through the lid's seal?
Feb
2
asked What to look for in a temperature controller
Feb
2
revised Fermentation hasn't started?
added 36 characters in body
Feb
2
comment WLP 566 Saison Long Fermentation
as a quick follow up to this, took a sample last night (still seemed to be a good amount of yeast on the top of the fermenter), gravity was just about 1.030. Tasted great, a little cloyingly sweet, but a great nose and slight barnyardy/sweaty finish, which is what i was going for in keeping the saison yeast at bay at a lower temp. Hopefully can get this down in the high teens. After replacing the lid/airlock, visible activity continued into this morning. I'm leaving this in the primary for 5 weeks, then maybe rack it just to add some fining agents.
Feb
2
comment US-05 Fermentation Temperatures / Top Cropping
stupid follow up question, but when the yeast is krausening, the cells are actually metabolizing the sugars right? If I'm removing a few hundred billion cells from the fermentation, why doesn't that stress the remaining yeast, particularly if they have finished multiplying? Or is the krausening stage when multiplication is at its highest?
Feb
2
revised Fermentation hasn't started?
added 160 characters in body
Feb
2
answered Fermentation hasn't started?
Feb
2
comment No Bubbles and No Foam after 3 Days
+1 on this. no reason to secondary unless you are dry-hopping or are obsessed with crystal clear beer.