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Forum: Belgian and French Ale 05-26-2014, 03:19 PM
Replies: 1
Views: 528
Posted By hoptualBrew
Looks good! Recipe looks nice. I'm going to try...

Looks good! Recipe looks nice. I'm going to try this hop profile soon I think on my saison. That glass is awesome! Where did you find that glassware at?
Forum: Belgian and French Ale 05-26-2014, 03:13 PM
Replies: 1
Views: 386
Posted By hoptualBrew
Belgian Brett Blonde

Secondary Fermentation (# of Days & Temp): 7 @ 36 F cold condition, transfer to serving vessel or bottle and let condition 6 weeks.
Tasting Notes: Slightly sweet maltiness, tart citrus, ripe fruit,...
Forum: Fermentation & Yeast 07-16-2013, 12:55 AM
Replies: 9
Views: 533
Posted By hoptualBrew
What kind of yeast character does this...

What kind of yeast character does this fermentation schedule produce?
Forum: Fermentation & Yeast 07-14-2013, 06:00 PM
Replies: 9
Views: 533
Posted By hoptualBrew
Clove from WY3711

Recently (brew day 06/20/13) used WY3711 French Saison smack pack on a house saison I am trying to perfect and got yeast character that is way off from my expectations.

Problem;

Got a bunch of...
Forum: Recipes/Ingredients 05-21-2013, 08:30 PM
Replies: 2
Views: 259
Posted By hoptualBrew
Sweet! Thanks for the tip. It's strange that...

Sweet! Thanks for the tip. It's strange that Wyeast has the attenuation ceiling at 83% when so many brewers have much higher rates. Do you know what the deal is with that?
Forum: Recipes/Ingredients 05-21-2013, 07:33 PM
Replies: 2
Views: 259
Posted By hoptualBrew
Saison Recipe Critique

Tinkering in on a Saison recipe I am about to brew up in a few weeks;

Recipe Type: All Grain
Yeast: WY3711 French Saison
Yeast Starter: 1 liter
Batch Size (Gallons): 5
Original Gravity: 1.061...
Forum: Recipes/Ingredients 05-21-2013, 04:43 PM
Replies: 3
Views: 137
Posted By hoptualBrew
I say to cut those malts down to open up more...

I say to cut those malts down to open up more opportunity for the hops to shine. I'd at least cut out the aromatic if you want the hop character to take center stage.
Forum: Recipes/Ingredients 05-21-2013, 03:48 PM
Replies: 3
Views: 448
Posted By hoptualBrew
Your not worried about that Quad's yeast...

Your not worried about that Quad's yeast effecting the Saison? And I may be going out on a limb here but I don't see Saison and bourbon pairing too well, could be wrong though.
Forum: Recipes/Ingredients 05-21-2013, 03:43 PM
Replies: 3
Views: 137
Posted By hoptualBrew
Do away with the aromatic malt, and if your...

Do away with the aromatic malt, and if your looking for a big hop aroma and flavor your going to want to add a lot of hops at the 20, 10, flameout additions.

My advice: drop the aromatic malt and...
Forum: Recipes/Ingredients 05-21-2013, 11:53 AM
Replies: 4
Views: 555
Posted By hoptualBrew
Everything looks good, except what is the purpose...

Everything looks good, except what is the purpose of the wheat grain? And the NZ hops are a killer combination in a saison recipe, I'd just add a little more of those hops to the flameout addition....
Forum: Recipes/Ingredients 05-21-2013, 11:47 AM
Replies: 5
Views: 366
Posted By hoptualBrew
What yeast strains are you using? What are the...

What yeast strains are you using? What are the finishing gravities of the beers she is not liking? Have you de-carbed a few beers that she does like to check and compare FG? I'd be more inclined to...
Forum: Recipes/Ingredients 05-21-2013, 11:34 AM
Replies: 6
Views: 598
Posted By hoptualBrew
If using an English strain, ferment at lower...

If using an English strain, ferment at lower temps to decrease ester formation, unless you prefer some fruity esters. I used WY1028 London Ale at both 68F and 64F, with 64F being the clear winner. My...
Forum: Recipes/Ingredients 05-21-2013, 01:35 AM
Replies: 5
Views: 366
Posted By hoptualBrew
Mouthfeel or body of a beer comes through in many...

Mouthfeel or body of a beer comes through in many ways, a few that may help you are a less attenuative yeast strain yielding a thicker terminal gravity, adjunct grains with high protein content to...
Forum: Recipes/Ingredients 05-21-2013, 01:18 AM
Replies: 4
Views: 306
Posted By hoptualBrew
It's not bad though, I think it'll end up like a...

It's not bad though, I think it'll end up like a session able Scottish style stout. I'm sure it will be delicious, I'd like to hear your tasting notes when it's ready. Cheers man.
Forum: Recipes/Ingredients 05-20-2013, 09:52 PM
Replies: 4
Views: 306
Posted By hoptualBrew
I think this will be too much roasted barley for...

I think this will be too much roasted barley for a Scottish Export. I would do something along the lines of;

90% Maris Otter or Golden Promise
8% Carastan or Crystal Malt
2% Roasted Barley

or...
Forum: Recipes/Ingredients 03-26-2013, 11:45 AM
Replies: 1
Views: 538
Posted By hoptualBrew
Licorice Root

What character does Licorice Root provide to a beer when used in the boil. General consensus I've researched so far is 1/2 oz. for 15 mins of the end of the boil.
Forum: All Grain & Partial Mash Brewing 03-18-2013, 08:04 PM
Replies: 33
Views: 1,676
Posted By hoptualBrew
Looks like you had about a ~ 45% efficiency. ...

Looks like you had about a ~ 45% efficiency.

Top 3 things to look at;

Quality of crush

Mash tun fluid mechanics

Rate of lauter (slower the better)
Forum: All Grain & Partial Mash Brewing 03-17-2013, 09:26 PM
Replies: 33
Views: 1,676
Posted By hoptualBrew
Sounds like your efficiency is just really poor....

Sounds like your efficiency is just really poor. Keeping your mash temp stable is going to help your efficiency and the profile of your beer. Perhaps all the starches were not converted because of...
Forum: General Beer Discussion 02-05-2013, 05:52 PM
Replies: 1
Views: 828
Posted By hoptualBrew
Homebrewer to Home distiller

I am looking to start into home distilling of whiskey and am having a little trouble connecting the "how to" in distilling. I just purchased a book online to help, but was wondering if anyone here...
Forum: General Beer Discussion 01-06-2013, 04:55 PM
Replies: 618
Views: 98,722
Posted By hoptualBrew
Just bottled an Imperial IPA made with Belma,...

Just bottled an Imperial IPA made with Belma, Calypso, and Crystal hops. Nose is amazing; floral, berry, white grape, slight resin. I actually had it pouring on tap at a local brewery who asked me to...
Forum: General Beer Discussion 01-06-2013, 04:21 PM
Replies: 6
Views: 478
Posted By hoptualBrew
Strategies &/or Tips for Becoming a Better Brewer

I was wanting to get some feedback from the homebrewing community on this subject. Question is;

Which strategy &/or tip would you give to a brewer wishing to become better at brewing? Based off of...
Forum: Introductions 12-18-2012, 06:32 PM
Replies: 18
Views: 329
Posted By hoptualBrew
I would say you probably would want to make a...

I would say you probably would want to make a beer, maybe two. You'd have to find a place with running water and a front door. Good luck.
Forum: General Beer Discussion 12-18-2012, 02:28 AM
Replies: 30
Views: 1,542
Posted By hoptualBrew
By any chance do you work for Rogue Ales?

By any chance do you work for Rogue Ales?
Forum: General Beer Discussion 12-17-2012, 07:28 PM
Replies: 1
Views: 282
Posted By hoptualBrew
Foreign Export Stout Style Question

Simple question.. does a stout have to have lactic acid addition to be considered Foreign Export? Traditionally? Modern definition? Thanks in advance.
Forum: General Beer Discussion 12-17-2012, 07:23 PM
Replies: 18
Views: 3,436
Posted By hoptualBrew
I disagree with this article wholeheartedly....

I disagree with this article wholeheartedly. There are too many variables at play to make such a broad claim. There are a lot of intangibles that overshadow the capacity of a brewhouse.
Showing results 1 to 25 of 122

 
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