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Join Date:

08-31-2009

Last Activity:

12-20-2010 8:08 PM

    ABOUT ME

  • NE
  • ***Brewed (11) 5 gallon batches by the end of March 2010. So far I have loved everyone of them.

    ***I am limited on space so I avoid using secondaries and bottling buckets. I try to keep things as simple as possible and use extracts and steeping grains only. I started off with about 125 12 oz bottles but I have been collecting 17 and 22 oz bottles from commercial brews I have tried. These larger bottles are a huge help speeding the bottling process along.

    ***I prefer Belgian yeast strains and I will eventually have to try every one of them. So far I have tried Wyeast 3522 3638 3655 3942 3944 and 1044.

    ***I am interested in the nutritional benefits of homebrew. Bottle conditioned beers have lots of vitamin B complex from the yeast and some protein as well. I always use wheat extracts but despite this the brews are crystal clear unless the yeast are intentionally stirred up, which creates a nice haze (although some yeast strains can appear chunky as well)
  • Metal, Industrial, Rock
  • Started brewing in August 2009. I had been on a mission to try all sorts of commercial beers for years. I learned that I preferred Belgian style ales. One in particular that convinced me to try brewing was the Erdinger Dark Hefeweisen. A new commercial beer that has inspired me is a Brown's dunkelweizen.
  • I am working on developing a few recipes, basically a hefeweizen and a dunkelweizen. For the base of both beers I am thinking somewhere between 5-6 lbs of wheat DME. ***I am in the process of sampling the various Belgian yeasts and trying to dial in how many oz of grain to steep to achieve a very slight coffee flavor. ***I would also like to add just the smallest amount of saaz hops flavor/aroma.***I have tried NorthernBrewer and RebelBrewer, next I plan to tru Brewmaster's Warehouse recipe builder: Briess Bavarian Wheat Dry Extract 6 lbs
    lbs oz - Franco-Belges Kiln Coffee - 1 lbs - Saaz, Czech Pellets 1 oz @ 60 mins - Hallertau Pellets, German 1 oz @ 60 mins - White Labs Trappist Ale
  • ***(2) 5 gallon batches fermenting at 65-68f ambient. Both using 6 lbs of Wheat DME. It is my first time trying Fermcap-S in the fermenter and I cannot believe it worked so well! I had less than 1 gallon of headspace and there was not a drop of brew in my airlock. There was a nice Krausen but it was very well behaved. I used 3 drops in each 5 gallon batch.

    ***The first batch is Wyeast 3655 Schelde with 1 oz Hallertau (60 min) .25 oz Saaz (15 min) and .25oz Saaz (5 min). Steeped 2oz of chocolate wheat grains.

    ***The second batch is Wyeast 3638 Bavarian with 1 oz Hallertau (60 min) .25 oz Saaz (15 min) and .25oz Saaz (5 min). Steeped 2 oz of coffee wheat grains.
  • ***(2) batches bottled that are now aged just about right. They sat in the primary for about 4 weeks and have been bottled for about 2.5 weeks.

    ***The first is 3655 Schelde with 6 lbs of Wheat DME + 1oz Saaz (60min) + .5oz Saaz (15 min) + .5 oz Saaz (5min) + steeped 1lb caramunich + 1oz black grain. It came out slightly sweet probably due to loss of bitterness from the blowoff.

    ***The second is 3522 Ardennes with 6 lbs of wheat DME + 1oz Hallertau (60 min). It was also somewhat sweet at first also probably due to blowoff but it is also mellowing out. It is an interesting yeast. Sometimes it reminds me of a witbier flavor despite the lack of the coriander and orange peel.
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: wyeast 3068 Weihenstephan Weizen vs 3638 Bavarian Wheat on 07-24-2010 at 06:34 PM
    I finally decided to try the 3068 and fermented it warm but steady at ~72f because I don't have
    a good setup for temp control (I know Jamil says 62f but that will have to wait for winter).
    Was in prim...

  • Posted in thread: Who cares if head retention sucks? on 07-24-2010 at 06:13 PM
    I am one that could not care less about head retention or appearance and focus on the aroma
    body and flavor. I always brew wheat beer and maybe it was Dr Bamforth that said using too much
    wheat can ac...

  • Posted in thread: Charlie Talley (Five-Star Chemicals) Notes from Brewcasts on 05-05-2010 at 09:37 AM
    Resurrecting here but I think it was Jon who said when it comes to PBW, consider the four
    factors CTTA Concentration, Time, Temperature, Agitation. He said it rinses easily and works
    well enough in co...

  • Posted in thread: wheat dme preferred for wheat beer starter? on 03-26-2010 at 05:33 PM
    I was re-listening to Jamil's Bavarian Weizen show from 2006 and he pointed out that in Germany
    50% wheat must be used by law. Apparently the reason is because the yeast need a certain
    compound that e...

  • Posted in thread: Answer these 3 questions immediately! on 03-26-2010 at 05:23 PM
    1. Just finished 3522 Ardennes on my sig and now 3655 Schelde2. The Clay People - Who Am I
    (open in new tab)3. First two on my sig

  • Posted in thread: Aeration methods? on 03-26-2010 at 05:15 PM
    I use the shake the jug method also. I use partial boils so I have 3 gallons or so of R/O
    standing by in the primary during the brewing, so I take that opportuntiy to shake the jug for
    a few minutes. ...

  • Posted in thread: Wyeast 1214 Belgian Abbey - Alternate Use? on 03-26-2010 at 05:09 PM
    Nice tip on the flying dog, I have got to try that one.

  • Posted in thread: Cracked Coriander? on 03-26-2010 at 05:07 PM
    I used the rolling pin method too, crushes it up nicely.

  • Posted in thread: Star San question?? on 03-26-2010 at 04:03 PM
    I get the rotten egg smell when my solid rubber stopper comes in contacts with Star San. This
    is especially true with newer stoppers. Despite the smell, it has not degraded or pitted the
    stopper. I al...

  • Posted in thread: Let's talk about Foam Control drops (aka Fermcap) on 03-26-2010 at 03:29 PM
    I've been having some vicious blowoffs recently...well ever since I got my stirplate.And you
    say this will help me? I fill a 6G BB with 5.25G of wort. (I Really want a 7G BB)I've read this
    will make m...

Following Stats
FORUM SIGNATURE
Fermenting: Bottled: Wheat DME/Munich LME/Franco Belges Kiln Coffee /Hallertau/Hersbrucker/ 3655 Schelde Wheat DME/Munich LME/Franco Belges Kiln Coffee/Hallertau/Hersbrucker/ 3068 Weihenstephan Long Gone: Wheat DME/Simpson's Coffee/Hallertau/Saaz/3655 Schelde Wheat DME/Franco Belges Choc/Hallertau/Saaz/3638 Bavarian Wheat DME/NZ Org Hallertau/3522 Ardennes Wheat DME/Caramunich/Black Patent/Saaz/3655 Schelde Wheat LME/Hallertau/3638 Bavarian Wheat LME/Hallertau/3942 Belgian Wheat
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