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Everything posted by 209Hill

  1. FWIW, I've had better luck with DME (than LME) in keeping the color on the lighter end for pale ales. As Josh is suggesting, you can also add just a portion of your "E" for the hop boil and the remainder later.
  2. I'm very intrigued by the notion of brewing with flour. I've been seeing it in some commercial examples - most notably TiredHands Milkshake IPA series - though I haven't had an opportunity to try any. Can you comment on any lessons learned or tips/tricks to brewing with flour? In this recipe, it looks like you add directly to the boil for 5 minutes (no grain bag), and the primary intent is to add flavor. Does it also contribute to haze or a turbid appearance? Mouthfeel? Thanks in advance - really interesting recipe.
  3. Your recipe says you're steeping 1lb of 2-row. I may be mistaken, but I think you have to mash the 2-row to get anything out of it. I'd drop the 2-row completely - your other grains don't need to be converted, so you don't really need the 2-row. Keep the carapils & C10 for a straight steep, and dial up/down your fermentables with Pale LME. And, more late addition hops - but that's just my preference.
  4. I think BDawg took care of your yeast question. In terms of promoting more 'wheaty' flavor, I'd think that with the weissbier HME and 2lbs of Golden LME you're probably already there - even with the added hops and zest. My recommendation would be to keep the recipe as-is. If you're bent on adding grains, you could mash a small amount (1/4 lb) of flaked wheat with some 2-row.
  5. Recipe looks pretty good to me. A couple minor suggestions come to mind: - why the CaraPils? would you consider replacing with flaked oats or barley? - you could consider adding roasted barley - though I wouldn't change the ratios of base malt to specialty if you do ... maybe reduce the C120 to 8oz and add 8oz roasted barley I'm currently fermenting a partial mash oatmeal stout using a base pilsen LME with oatmeal / 2-row mash and pale chocolate / C120 / roasted barley. Bittered with Magnum and added Columbus at flameout, planning to dry "hop" with cracked coffee beans.
  6. Depends on what you mean by "bring it up a notch" ... if you want to improve the mouthfeel of the beer with minimal impact the original flavor/color/balance/aroma, then steep some carapils. If you want to make a tweak to the recipe, you'd need to provide some more detail on what you're looking for. If you just want more ABV (sigh) then by all means chuck some booster packets in there but don't be surprised with the result. I think you'd be better served doing a shot of vodka and sticking with the original recipe in that case.
  7. I'd be interested to eventually see tasting notes on this one. Looks like a straight-up bitter bomb - I don't know that you get much else from Warrior & Galena, and with only 1 oz of Mt. Hood I think any hop flavor presence will be muted for an IPA. A local farm brewery here in VA makes what they call an estate ale - Gentleman Farmer from Lickinghole Creek Craft Brewery. The first time I tasted it I wasn't sure what it was supposed to be - very bitter and not much else going on. I eventually came to appreciate it very much.
  8. Interesting recipe. I used the Breiss Rye LME for a Rye ESB recipe last fall, and was not happy with it. Turned out very hot & spicy for me. Based on some guidance from other users here, if I were to make that one again I'd steep flaked rye to better control the impact. I don't get the hop schedule - I think you're wasting Amarillo as a bittering addition. Bitter is bitter IMO, and you could substitute a cheaper hop (Magnum) and get the same effect. I think you'll get more from your Amarillo as a late addition. Good luck!
  9. That's a nice, straight-forward grain bill for an IPA. Amarillo is my favorite flavor/aroma hop- one of my standard recipes is an oatmeal IPA that features Amarillo with a similar grain bill to this one, just swapping in instant oats for the carapils. I'd go in a different direction with the rest of your hop schedule - Simcoe is wasted IMO as a pure bittering addition. Why not use something cheaper like Magnum to bitter, and get some flavor from Simcoe as a later addition. I also don't get the El Dorado at 35m .... you're halfway between peak flavoring and peak bittering. I'd just move that one later in the boil as well. Just some thoughts - I'm sure it'll turn out great.
  10. Hoppy Belgian lager ... different and interesting.
  11. I think S-23 and 34/70 are lager yeasts, for what it's worth. I'm currently conditioning a saison using Danstar Belle Saison (rehydrated) and am about 12 days into fermenting a Belgian IPA using T-58. Though I haven't tasted either yet (the real test), I've been pretty happy with the primary fermentation of both. The saison also carbed up in under a week. Looking at your recipe, I'd think about T-58 if you want some yeast character. If you want to feature the Cascade against the Belgian malt, I'd use a clean yeast like S-05.
  12. Josh- I don't get the bolded part. I thought the point of a hop stand is to increase flavor & aroma from flameout additions by allowing them extended contact with the wort prior to chilling all the way down to pitching / fermenting temp ... ? I generally add flameout / hop stand additions around 180 degrees and then put a lid on my pot to keep any vapors in the kettle. Thanks-
  13. Did RickBeer really just say "Ignore what you read"? Is the earth still rotating west-to-east? My LHBS was closed yesterday, and it turns out that's a good thing since I couldn't get more yeast to pitch. Woke up this morning to vigorous air lock activity - 1 pop per second - so I think we're finally underway. I'll be interested to see how the remainder of fermentation & conditioning go - this is a house IPA recipe with the only thing changed being the yeast, so I should get a good comparison to past versions. Still, a 60 hour lag to the first signs of activity and ~100 lag to vigorous activity give me pause about using this yeast again.
  14. I didn't check the dates on the yeast (shame on me). Both were used within a week of purchase from my LHBS, so I'd guess no. I'm going to check with them this evening. Doing some further reading, some suggest that 1 sachet of MJ pitched dry / no starter doesn't contain enough cells for 5g batches. Not sure if that's true - the sachet label itself says to pitch directly into up to 6.5g of wort.
  15. Any updates on experience with Mangrove Jack yeast? I've done two batches, and my experience has been less than stellar ... First batch was a Kolsch-ish ale fermented with MJ Workhorse. Fermentation started quickly, and I had no noticeable issues during 3 weeks in the LBK. It had a surprisingly strong green apple taste at bottling, but I counted on that conditioning out. I'm now at over six weeks in the bottle, and the green apple is still strong and it's undercarbonated for the amount of priming sugar I added. Not at all sure this is a yeast issue, but it's one of my suspicions. I'm considering opening a room temperature bottle and adding a pinch of S-05 to see if it helps. Second batch is an IPA brewed last Thursday, using MJ West Coast. I had no visible signs of fermentation for 48 hours - this one is in a 7.9 gallon Speidel with an airlock. Sunday morning through today I've seen some minimal airlock activity, but not enough to convince me the yeast has started to work vigorously. I've read that there can be some extended lag time with MJ West Coast, but I'm at the point where I'm considering pitching some S-05 on top to get things going. In both cases I can't point to any deviations in my process / other ingredients / conditions that I suspect as culprits. Sanitization, brew process, pitching temps, fermentation temps have all been good. Appreciate advice / thoughts-
  16. Rick, your answer makes me glad I'm asking the board in general, and not you specifically. If anyone else cares to weigh in, I'd appreciate it.
  17. My suggestions for working with the hop sack are: 1) Don't. Go commando and you won't look back. 2) If you don't want to do #1, sanitized tongs and great care.
  18. Let me refine the original question - are wide temperature swings (say, ~15 degrees) within the working range of the yeast necessarily bad? I'm confident they would produce different results from a steady temp, but would we be looking at off-flavors, etc. I'm asking in the context of a saison since they have generally a higher end to the acceptable temp range. And if the answer is bad within the range of the yeast - any guidance on why? Looking to understand a little more of the chemistry behind it if possible. Thanks-
  19. 209Hill

    Rye ESB

    Closing this out from the OP - I bottled my Rye ESB back in the early part of August. It turned out good, not great. Like one of the earlier posts in the thread mentioned, it's a bit hot with rye spice for my taste. I'm planning to give it some extended conditioning time before sampling some more. I also think I put too much hops in the recipe - I feel like the EKG and rye are really competing with each other - again, hoping some extended conditioning helps. If I were to brew this again, I'd cut the hops in half (per Josh's original suggestion) and would consider using pale LME rather than rye LME but add flaked rye to the steep to control how heavy the rye comes through. Thanks for the discussion on this.
  20. I ferment in a chest freezer in my garage with a temperature controller, but no heating element. Works great during the summer when I want to cool down from outside ambient temps. However, outside ambient temps here are currently ranging down to ~50 overnight, with my garage staying a few degrees warmer. I have a saison up next that I'd like to ferment in the 70s. If I set the temp controller on my fermentation chamber to 74, I'm guessing that it will drift down into the 60s with overnight temperatures. Any ideas on the impact on my beer with potential temperature swings like that? Thanks-
  21. Wild Wheat was one of my favorite Mr. B recipes, and I think your addition will likely work very well. I'm currently drinking a 5g extract batch of American Pale Wheat ale with the following hop schedule: 60m .25 Chinook, .25 Simcoe 20m .25 Chinook, .25 Simcoe Flameout / 30m hop stand 2 oz Citra, .5 Chinook, .5 Simcoe Dry Hop 1 oz Amarillo Malt is 50/50 Wheat / Pale LME, with steeped Carapils. Really enjoying it - lots of hop flavor without the bitterness I look for moreso in an IPA.
  22. My LHBS carries Mangrove Jack - I'm currently fermenting a Kolsch-like style ale using MJ M10 Workhorse that the owner recommended. First time using this yeast. I pitched at around 60 degrees and put it in the fermentation chamber with an ambient setting at 58. Krausen started about 24 hours in, and has been holding pretty steady since - currently at about 4 days fermenting.
  23. If you're ready to incorporate steeping in your brew process, I make my extract IPAs using a combination of oatmeal and crystal malt. I'd also suggest adding some late addition flavor and/or aroma hops if you're using Diablo.
  24. 209Hill

    Rye ESB

    OP here - sorry to slightly hijack McD's question. Seeing this pop up reminded me to post an update - coincidentally I just got around to brewing this 2 nights ago. Life got in the way of my original schedule, but that happily included getting a temp-controlled chest freezer ferm chamber. It's good to have a software-hardware engineer / survivalist neighbor who likes to trade his expertise for free homebrew. Here's the QBrew of what I ended up with. Per Josh's instruction earlier in the thread I did a mini-mash on my MO grain - hope I got it right, it just seemed like an double-stage extended steep with a rinse. The 04 seems to be happily working away about 36 hours in at this point. Porridge Pub RyeRecipe Porridge Pub Rye Style Extra Special/Strong Bitter (English Pale Ale)Brewer 209Hill Batch 2.25 galPartial Mash Recipe CharacteristicsRecipe Gravity 1.070 OG Estimated FG 1.017 FGRecipe Bitterness 61 IBU Alcohol by Volume 6.8%Recipe Color 11° SRM Alcohol by Weight 5.3% IngredientsQuantity Grain Type Use1.00 lb Flaked Oats [briess] Adjunct Steeped1.00 lb Maris Otter Malt - [Nutty] Grain Mashed3.15 lb Northern Brewer - Rye Malt Syrup Extract ExtractQuantity Hop Type Time1.00 oz Kent Goldings (U.K.) - Pellet 5 minutes1.00 oz Kent Goldings (U.K.) - Pellet 0 minutes1.00 oz Magnum - 30 minutesQuantity Misc Notes1.00 unit Safale S-04 Dry Ale Yeast Yeast English: Temperature Range: 59°-75° F medium attenuation with medium to high flocculationRecipe NotesBatch Notes
  25. I second the use of instant oats.
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