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Forum: Recipes/Ingredients 07-27-2014, 06:47 PM
Replies: 31
Views: 1,529
Posted By bierhaus15
You do not want to toast and/or boil cocoa nibs...

You do not want to toast and/or boil cocoa nibs if you are using them for beer. The reason being that nibs are full of fat and temperatures above 100F will extract that fat as cocoa oil. Not only...
Forum: Fermentation & Yeast 04-15-2014, 01:29 AM
Replies: 19
Views: 1,174
Posted By bierhaus15
Yep, looks like you have something besides sacc...

Yep, looks like you have something besides sacc at work there. I've tested dozens of similar "films" in the lab and they've all turned out to be something other than sacc, usually either lacto or...
Forum: Recipes/Ingredients 04-08-2014, 10:02 PM
Replies: 3
Views: 572
Posted By bierhaus15
I've been brewing with Vic a lot lately and it...

I've been brewing with Vic a lot lately and it does well with fruity southern hemisphere varieties (galaxy/nelson) and some of the softer, citrusy US ones. (Amarillo, Centennial). However, in large...
Forum: Recipes/Ingredients 03-24-2014, 01:11 AM
Replies: 4
Views: 325
Posted By bierhaus15
Recipe looks fine, although the torrified wheat...

Recipe looks fine, although the torrified wheat really needs to be mashed. As for hopping, amarillo and cascade will have the biggest impact, so I'd use those two for the flameout additions; at least...
Forum: Fermentation & Yeast 03-05-2014, 02:42 AM
Replies: 617
Views: 104,765
Posted By bierhaus15
As per the WY1203-PC, I would love to get a hold...

As per the WY1203-PC, I would love to get a hold of the old, mixed strain Bass yeast before they cleaned it up - which supposedly still exists in the UK - but alas I would bet this is just a blend of...
Forum: Recipes/Ingredients 02-08-2014, 06:19 PM
Replies: 130
Views: 13,448
Posted By bierhaus15
It certainly lives up to its promise of fiery,...

It certainly lives up to its promise of fiery, reddish colored beer. If you want to get red color without the use of crystal or roasted malts, this does a great job. However, my only problem with it...
Forum: Fermentation & Yeast 02-06-2014, 02:38 AM
Replies: 617
Views: 104,765
Posted By bierhaus15
Three days is far too early to cold crash a beer,...

Three days is far too early to cold crash a beer, no matter how complete your fermentation may seem. I would let the beer sit on the yeast cake (undisturbed) for at least a week, closer to 10 days...
Forum: Recipes/Ingredients 01-25-2014, 02:45 PM
Replies: 22
Views: 7,754
Posted By bierhaus15
Funny. There are a lot of breweries that use this...

Funny. There are a lot of breweries that use this yeast and some win awards every year at the GABF. Just because a few people can't brew good beer with it, doesn't mean its a crap yeast...
Forum: Recipes/Ingredients 01-05-2014, 07:29 PM
Replies: 6
Views: 445
Posted By bierhaus15
Recipe looks fine although your water profile is...

Recipe looks fine although your water profile is well above what would be considered good brewing practice. Burtonizing your water to levels that high rarely makes good beer and especially in bitters...
Forum: Recipes/Ingredients 01-01-2014, 07:38 PM
Replies: 1
Views: 210
Posted By bierhaus15
Great beer. Here is one of the closest recipes...

Great beer. Here is one of the closest recipes I've found for it. As for the crystal malt, go with a medium-dark (55-75L) and the plain sugar can really be dropped, subbed for more base malt, unless...
Forum: Fermentation & Yeast 12-29-2013, 05:19 PM
Replies: 617
Views: 104,765
Posted By bierhaus15
The actual 64-68-64 fermentation schedule comes...

The actual 64-68-64 fermentation schedule comes from Fullers and is what they supposedly use with their yeast - WY1968. Some of us home brewers adopted this method as a means to better preserve the...
Forum: Recipes/Ingredients 12-26-2013, 03:47 PM
Replies: 1
Views: 392
Posted By bierhaus15
A few suggestions... CaraAmber malt is good...

A few suggestions...

CaraAmber malt is good stuff, but its not a crystal malt in the traditional sense. It is essentially a caramelized version of aromatic malt, which will add more malty-biscuity...
Forum: New York HomeBrew Forum 11-26-2013, 12:31 AM
Replies: 3
Views: 380
Posted By bierhaus15
In Utica you can find sours at Marcy Discount...

In Utica you can find sours at Marcy Discount Beverage and Hop and Goblet, in the city. Marcy has a great selection of most non-sour stuff, usually with a dozen or so good sours/funky beers. Hop and...
Forum: Cooking & Pairing 11-25-2013, 02:33 PM
Replies: 22
Views: 397
Posted By bierhaus15
Hands down, the best apple for pie is Northern...

Hands down, the best apple for pie is Northern Spy. After all, it is called the "Northern Pie Apple." It also makes some of the best cider too. Probably going to be hard to find if you live outside...
Forum: Recipes/Ingredients 11-23-2013, 04:18 AM
Replies: 5
Views: 530
Posted By bierhaus15
I brew my golden/summer ales pretty much the same...

I brew my golden/summer ales pretty much the same every time, usually Golden Promise for the base malt with around 5-10% torrified wheat. If I want it a little darker, I'll add 1-2% extra dark...
Forum: General Chit Chat 11-19-2013, 02:32 PM
Replies: 1
Views: 47
Posted By bierhaus15
Beamish, any of the Porterhouse stouts,...

Beamish, any of the Porterhouse stouts, Smithwicks, and the Irish micros when you can find them. That said, I've also drunk more Weissbier in Ireland than I ever did in Germany.

Oh, and lots of...
Forum: Recipes/Ingredients 11-19-2013, 02:16 PM
Replies: 3
Views: 195
Posted By bierhaus15
Pacman would be a fine choice, although it will...

Pacman would be a fine choice, although it will be cleaner and more attenuative than the standard Moose Drool yeast of choice, Wy1968. That said, Pacman makes some very nice dark beers, it is my...
Forum: Recipes/Ingredients 11-19-2013, 02:10 PM
Replies: 8
Views: 609
Posted By bierhaus15
UK crystal malts have a much deeper, complex...

UK crystal malts have a much deeper, complex caramel flavor than the American made stuff, which can come across as one-note or saccharine-sweet. You can certainly use UK crystal malts in your...
Forum: Recipes/Ingredients 11-15-2013, 09:52 PM
Replies: 8
Views: 649
Posted By bierhaus15
You have many choices here. Here are some of the...

You have many choices here. Here are some of the lesser known UK varieties that I've used and continue to use in my UK style bitters and IPA's. That said, the real (important) question here is what...
Forum: Recipes/Ingredients 11-12-2013, 03:17 PM
Replies: 7
Views: 530
Posted By bierhaus15
I understand this is a partial mash, but realize...

I understand this is a partial mash, but realize that virtually all bitters brewed in the UK do not use biscuit or other character malts. They are just not needed if you are using good quality UK...
Forum: Fermentation & Yeast 11-12-2013, 03:10 PM
Replies: 617
Views: 104,765
Posted By bierhaus15
It definitely gets fruity when fermented in the...

It definitely gets fruity when fermented in the 70's but I wouldn't think it would produce much fusels since your starting temp was low. I once made a (OG. 1.034) boddies clone that I accidentally...
Forum: Recipes/Ingredients 11-12-2013, 03:01 PM
Replies: 24
Views: 17,090
Posted By bierhaus15
Here is the BYO London Porter clone recipe, for...

Here is the BYO London Porter clone recipe, for those looking for another version. Its very similar to the one I posted although it has more brown malt and less chocolate. And darker in color.
...
Forum: Recipes/Ingredients 11-09-2013, 09:24 PM
Replies: 7
Views: 649
Posted By bierhaus15
If my math is right, you are nearing 15%...

If my math is right, you are nearing 15% biscuit-type malt, which is overkill. I would drop the special roast altogether and reduce the biscuit to closer to 5%, or 4lbs max. That with the MO should...
Forum: Recipes/Ingredients 11-09-2013, 02:41 PM
Replies: 3
Views: 333
Posted By bierhaus15
The grain bill looks fine, very similar to...

The grain bill looks fine, very similar to Fullers London Porter. However, adding honey is not necessary and will do little but to increase the gravity and aid attenuation...which is not a good thing...
Forum: Fermentation & Yeast 11-02-2013, 10:43 PM
Replies: 15
Views: 737
Posted By bierhaus15
It may just be the yeast. I've noticed the yeast...

It may just be the yeast. I've noticed the yeast harvested from recent heady cans has been behaving weirdly... producing large amounts of diacetyl and phenolic flavors. This has not been the case...
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