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Everything posted by d3EP

  1. IMO dont use extracts. if you want your beer to pair well with orange flavor, thats cool, just have a fresh slice when you serve it.
  2. i know this wont help much but i had some jars with different yeasts, California 001, and the Pacman yeast. I used both in a batch and it was good. Tried the Denny's favorite once with a bit of left over pacman once and it was fine too. I think i like the beer i made with pacman the most, but denny's made a really good simcoe ipa. and cali was good too good luck!
  3. I haven't had a rye bread flavor from rye beers. the taste is different and noticeable to me. but for the most part it feels more than tastes like rye - its almost like resin, it sort of sticks to my tongue a little bit more so than other grains. also im with the less is more, just throwing 4 oz of rye in my 5 lb mash does something noticeable and sets the beer apart from the usual, which i like.
  4. What if I didn't use caramel/crystal malt? I might go to the store tomorrow to pick some up but I was just wondering if I could get away with it. Im going to make a darker malty beer
  5. I haven't had the ADIPA before but the RIBA I made, I used Bolander (instead of the usual munich) and Midnight Wheat and it was delicious. is that a 5 gallon recipe?
  6. "pete rose haircut" post=257725 said:Luckily I inherited an old upright freezer that I installed a Johnson controller on, now I can brew year-round. + it has room for 6 lbks for when I move up to 5 gallon batches this fall. My place is under construction, once the next/extra room is finished I will be buying a fridge or freezer. I am considering a regular fridge as well. That way I could make lots of ice cubes in the top for brew day wort chilling and the bottom I can convert into a kegerator
  7. The cool weather has let up, a week of warmth is upon us. My hop plant will be happy of course. One thing to remember is to move my beer storage to the basement where it can stay cool. Its these in between times, when its too early for the air conditioner, I have to sit back and just enjoy my stock pile of home brews. Another time, another temp, I shall brew again. Until then I will ration my 2 cases, 2 mini kegs, and numerous California brewed IPA's (purchased on vacation).
  8. http://www.basspro.com/Bass-Pro-Shopsreg;-30-Quart-Propane-Turkey-Fryer/product/10213296/59609?cmCat=CROSSSELL_THUMBNAIL I bought this one last thanks giving for around 40 dollars. after mashing i put my 20 quart pot on there, bout 5 minutes later a huge hot break. it was pretty awesome.
  9. Depends on how my stomach feels. Normally I will drink 1 to 6, 12oz beers. But my average is probably 2.
  10. sounds like you have a plan. id buy a larger pot than 8qt, its good to have lots of head space. i dig my 20 qt prime pacific but i also mash in it for 2.2 gallon batches. For extract you probably only need 8qt but 12qt sounds a LOT better to me
  11. the past few brews ive made had a partial mixture. but they were all clean ale yeasts with similar properties. like white labs 001, used that a few times then bought Pacman, and had a bit left over from WL001 so i just went ahead and tossed that in too. I did the same thing with my Pacman and Denny's Blend. I guess depending on the speed at which the yeast reproduces, like how healthy it is, one yeast will do more work than the other so a blend might be better if you know more about the yeast. like using a cleaner yeast with a tad bit of belgian or something... i dunno, id just make sure both yeasts have the same temp range and are geared towards a style you want.
  12. http://hopville.com/recipe/1047567/american-ipa-recipes/malticopia-ale Had a few glasses of this last night and it did the trick. It had decent head and it was pretty well balanced. I rate it 4 stars out of 5 for its "drinkability", pleasant taste, and pretty pour. I might tweak the mash process to see if I can make it a bit sweeter and add a little bit more hops next time (maybe up to 70 IBU). I am out of Falcons so I'll have to sub out with something else.
  13. its amazing what 10 days can do. this recipe seemed to be all malt but this has truly transformed into a tight malt front end with a citrus end. my fiancee said it seems heavy but isn't. cheers folks! i will be brewing this again http://hopville.com/recipe/1025872/american-ipa-recipes/dark-ale-004#
  14. id say get a new pack of yeast you fried it
  15. d3EP

    Dark Ale 004

    The brew I just finished (like 2 minutes ago) I ignored the late addition IBU's that hopville provides. The first 4 brews I made, with the assistance of that calculator, have come out underhopped. Perhaps the volumes and gravity aren't spot on. But I guess experimenting with the way I brew will now work better than using an online calculator. I have the set up to brew once a week for a while. It's nice for sharing what I did but the numbers are a bit off.
  16. d3EP

    Dark Ale 004

    Interesting. I will try the earlier addition suggestion. As for the flavor of hop and aroma I still don't get why after adding all those hops late in the boil the malt still over powers it. I mean I accept this is a malt forward recipe but yo would think with all those hops something would show In my notes I made, the beer was highly aromatic and tasted of hops after three days fermenting, so it was there but it just faded over the conditioning period. Perhaps the hops weren't being utilized very well and they just fell out of suspension over time. A bit disappointing but the brew is still delicious so next time I will try to make some adjustments on timing.
  17. My fourth all grain beer was cracked open today http://hopville.com/recipe/1025872/american-ipa-recipes/dark-ale-004 It didn't have the hop value I wanted. I no longer have faith in hopville's IBU calculations. If I brewed this again I would probably use damn near twice the hops. IT has such a powerful malt flavor any subtlety of hop is devoured with delicious chocolate/coffee with just enough sweetness to balance whatever bitter is in there. If you like a malty brew this recipe is for you, if not sub out some bolander for more 2-row and for hops sake add more HOPS! I wanted to make an IPA but its more like my Doubleoberfest recipe except I mashed it myself and its a bit darker..... I may have to do a separate boil for my hops with a lower gravity/higher volume. or...... Any suggestions on how to up my hop efficiency?
  18. u could check the manufactures website for the full instructions
  19. i used a pinch of cocoa in a batch and when it came time to bottle i noticed the beer had separated into two layer, a lighter top half and a darker lower half. it was the natural unsweetened kind as well but i suppose cocoa has enough fat content to do strange things to beer. i havent tried any of them yet, maybe ill test one out to see what happened to the final product
  20. ya i would go to menards or whatever super store you have and get those paint strainer bags they are real cheap and work alright. ive found with the pellets some matter goes into the beer but cold crashing and conditioning ive never found any floaters in the final product
  21. i let it rest long enough so most of it has settled then i gently decant most of it, up to the point where i can see a cloud starting to reach the edge of the starter, then stop decanting, swirl and pour. ive also pitched the whole starter before, but i make my starters with 2 cups water 1/8 cup DME so the impact is minimal
  22. (DME) "It is 80% fermentable and will add 42 points per gallon (1lb extract to 1 gallon, i.e. 5lbs in a 5 gallon batch would yeild 1.042 Starting gravity)" - Rebel Brewer I do not know how to calculate the amount of yeast you need but it should be a 1lb to 1gal ratio for the starter wort
  23. id rack and cold crash it for a few days before bottling. a lot more work but for me its worth not having trub in my bottles.
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