Recent content by sundog14

Beer.

i saw a YouTube video about baking and Caramelization and it stated that it occurs above 350F. So I checked the Wikipedia about this and it varies with type of sugar and pH. But none seem to be at ~210F(boil). I think that I have read statements that say Caramelization occurs during a boil...

Hello HBT'ers, I am trying to clone Matlida and used WLP570 (Belgian pale) for primary (OG=1.061). Started out at 68F and at end of day2, I started to to increase temp. Racked at day3 (SG=1.017) and temp was 78F on top of a vial of 650 (B.bruxxellensis). Currently, day 5, I am at 80F and plan...

UPDATE: Well, I tried to make a starter from dregs of one Orval...no luck. Tried same with dregs from six Matilda...same result. So I think that I will try WLP510 or 530 or Omega 204 for primary and WLP650 for secondary. Any thoughts? Regards, Tom

Thank you Eric. Very helpful.

Thanks again TT. At this point I am planning on trying to make a starter with Matilda and Orval dregs and see which one, if either, looks to be the stronger. Of, course, this could change at any stage. For primary fermentation, I am considering WLP 510 or 530, or Omega 204.

Hello TT, Thank you for this tip. I've started saving dregs from Matilda, but what I got from one bottle does not look like much. Guess I'll need to drink a few more. I also have a bottle of Orval. I did receive a response from Goose Island informing me that they would be unable to assist...

Hello HBT, I recently had a Goose Island Matilda and remembered how much I like this beer. So, I thought that it may be a good time to try to clone it. I did the usual interweb search and visited the GI website at which I submitted a request for any more info on the recipe beyond what is on...

Thanks Yooper. Time to head back North? Birds are migrating through.......

Thank you to all that have replied!....even Alaska. Well, now I will certainly be brewing this beer. I do not claim to know the beer styles very well but, yes, it does seem to be a hybrid of Vienna and maybe a Munich Dunkel. Whatever style it is, it will be interesting and a challenge to...

Hello HBer's, I am in the process of brewing my first lager-style beer and want to do at least one more before my Summer brewing break....assuming that this first one turns out OK. So after considering a few different lager styles, I have my sights set on attempting to clone Negra Modello...

Hello HBer's, I am in the process of lagering my first lager-style beer, a Pilsner. Yeast was WLP810, Cal Lager and I will be lagering for ~ 2weeks at ~ 41F ( do not have frig for this and am using a homemade cooler with ice bottles). My concern is that there may not be a sufficient number of...

Thank you again Mr.Powers and BucksIPA. I will do more research on this and possibly check the Recipe Forum. Obvoiusly I'm at the bottom of the lager learning curve.

Thank you BucksIPA. Below is my grain bill...taken from stock. 6# Belgian Pilsner 4# American 2-row 1.0# Munich 10L 0.5# carapils 0.5 flaked corn 0.5 honey Too complicated? Using the corn to take it out of stock. Maybe drop the Munich?

Thank you Mr. Powers! I do have a follow-up on #3. When you state "This one didn’t seem to throw as many off flavors/aromas in primary as others I’ve used", do you mean that more diacetyl may be present after primary fermentation? And then it will take a longer diacetyl rest to remove these...