Recent content by rhys333

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  1. rhys333

    American Porter Chinooklehead Porter

    I get that too from the "I don't like dark beers" crowd. I'd like to say mine will be around at Christmas, but that would be wishful thinking. Fermented this batch with MJ Liberty Bell, and I'm quite pleased with it. It fermented fast and dropped like a stone.
  2. rhys333

    American Porter Chinooklehead Porter

    Nice. I just brewed a batch myself and had the first pint tonight.
  3. rhys333

    Brown and Amber Malt

    I'm sure, but I'm not saying high mash pH, as in 5.6 tannin danger zone. I'm saying higher, relative to 5.3-5.4, which I like for pale beer styles. As an example, I like wheat beer, blonde, cream ale, etc. at 5.3 to 5.35, which results in a crispness that also highlights individual malt...
  4. rhys333

    Brown and Amber Malt

    I'm not finding that brown malt needs time to mellow, but that could be down to maltster, at least in part. I just kegged a 14 day old porter that includes 10% Fawcett brown malt plus 5% chocolate malt and it's smooth right out of the fermentor. Higher mash pH makes all the difference.
  5. rhys333

    Brown and Amber Malt

    I picked up 2 lbs of Fawcett amber malt thinking it can be used at 5 to 10% of grist, similar to victory malt. Good thing I read this thread before brewing! As for Brown, I use 10% in my porter and it works wonderfully. It just adds a nice complexity along with the chocolate malt I use, both...
  6. rhys333

    Feedback please, on my rye APA recipe

    I like you're idea of adding colour. I do the same when I brew rye beers to differentiate them from standard wheat beers. It seems right to me... maybe because rye bread is darker than wheat bread. A trick I play is to add 1% black malt. It's imperceptible in terms of flavor, but darkens it just...
  7. rhys333

    Feedback please, on my rye APA recipe

    The grain bill looks balanced overall. 15 to 20% rye is about right, without getting too heavy. If it were me I'd drop the 3% wheat, as you won't notice it and the rye will aid in head retention anyway. I'd also pick one crystal malt instead of the 60/80 blend, unless you're needing to combine...
  8. rhys333

    Wheat beer: coriander/orange peel input?

    Well, first sample after carbing the keg and its a decent wheat beer, but that 1 oz orange peel and 3/4 oz coriander didn't do a thing. I can't taste even a hint of either. Thems the breaks, I guess... but at least it tastes good.
  9. rhys333

    Cats

    Anyone else discovered the magic that is wood pellet cat litter? It's been a game changer in this household. $6 for a 40 lb bag, no stink, no tracking, easy cleanup and lasts seemingly forever. Oh, and you can compost it.
  10. rhys333

    LALBREW® VOSS KVEIK ALE YEAST

    Attempting a witbier with Voss today.
  11. rhys333

    How many batches per propane tank?

    I'm late to the party by about a decade but I get at least six 5.5 gallon batches from a tank of propane. Probably more, and I should really test that starting with my next refill. I heat mash water and some of the spare water on the kitchen stove, which saves a lot on propane.
  12. rhys333

    Wheat beer: coriander/orange peel input?

    Thanks again for the input. This is what I'm planning to brew tomorrow. I'm going for a malty wheat beer with moderate orange and coriander. I decided to keep the caramel munich. If it mutes the spice character, I'll know for next time. WHEAT BEER WITH ORANGE & CORIANDER 5.5 gal, 1.048 OG, 22...
  13. rhys333

    Wheat beer: coriander/orange peel input?

    Thanks for the feedback everyone. Very helpful. I think I'm going with 3/4 oz coriander and 1 oz orange peel.
  14. rhys333

    Wheat beer: coriander/orange peel input?

    Does the flavor and aroma last?
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