Recent content by aseg

FYI - it's memorial day

Well, first if you are doing a partial mash (usually is only crystal malts) you don't need to do a mashout. Second, just keep the pot on the stove and manage the heat the best you can. If it gets too hot, take it off the burner, too cool, turn it up. It will take a while to get used to your...

Sorry for not being more clear . . . What I meant was that the gelatin is going to cling to a bunch of stuff. The more stuff (protein, yeast...) you can "filter" out before adding the gelatin, the better. This makes the gelatin more effective by clinging to more of the stuff you want as...

x2 Plus you end up with more of a cooked fruit flavor as opposed to a fresh fruit flavor.

Well, you need to get the gelatin in the solution of beer. So, you are going to need to mix it, which is why I rack onto it. You could try to do it in primary, but I would think that you would lose some of it's function to the excess junk you have in there. You can always add more hops later...

I add it when I secondary.

I'd move the chinook to 15 min (at 30 just adds minimal IBU), and throw in 1 oz cascade @10 to fill out the hop flavor.

For bittering I like Magnum - super clean. As far as flavor hops go, it depends on what you are looking for. I like the Willamette/cascade combo for my pales, with a touch of chinook.

Wow - BIG beer! Here are my thoughts, please take them with a grain of salt: 1.) I think you need more hops - you are making a GIANT beer, you'll need hops to balance it out. 2.) I would prefer apricot in this style because they are more tart than peaches and I also think that citra would be...

This looks pretty good. I've never used Citra for bittering, so I can't speak to the bittering quotient, but for my pale ales lately I have been doing a bunch of late hopping. I also am not a fan of bitter beers and enjoy a malty beer with a big hop character. The only thing I would add is...

This is an experiment that I always wanted to try, but never had the space to chill that much beer. I'd be interested to hear a comparison between the beers if you chilled half of it.

Kolsch?

pale ale, IPA, belgian blonde, cream ale, pale lager . . . depends mostly on yeast and hops

There are "beer tours" in Denver that sound similar to what you are talking about. I ran into one at the Fort Collins Brewing Company tasting room. Seemed really cool and the guys were having a great time. PLUS they drive the bus, so you can get hammered and they return you to your hotel or...

Nice - enter new brew idea . . . sweet and sour stout