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1
Posted on 1/20/15 at 11:08 am to bigberg2000
quote:
Do you think the guy at LA homebrew will ship to me? Where are they located?
They are in Baton Rouge and will definitely ship it to you.
I sent keith a message and he's published the BSG kit to their site, so it's available for purchase now.
LINK
Posted on 1/20/15 at 11:12 am to LSUGrad00
frick yeah thanks. I will definitely stop by there when I am in town for some baseball games to get some other stuff.
Posted on 1/21/15 at 6:13 am to Fratastic423
quote:
I am going to see what happens, and see if the ph drops low enough where I feel comfortable tasting it. Anyone know what ph level I should be looking for?
Less than 4.5 and you're generally safe, but give it the ol' smell test. I didn't die from sampling my hot garbage beer, though I didn't swallow the sample (yeah, yeah, TWSS).
Do you have a pH meter? I've been thinking about getting one as my next brew gadget.
Posted on 1/21/15 at 6:37 am to BottomlandBrew
I don't have a ph meter yet but I know friends that do. I will let it ride then give it a taste , why not huh
Posted on 1/22/15 at 8:13 am to Fratastic423
is having half of your grain bill consisting of rye, wheat and oats too high of a percentage for an IPA?
Posted on 1/22/15 at 8:18 am to Fratastic423
ISO Crooked Stave Brett
A friend and I opened a 2013 bottle of Hop Savant last night and I was amazed at how well it's held up.
Think I'm going to give a all bret IPA a shot and wanted to use CS' brett strain is someone has extra available.
A friend and I opened a 2013 bottle of Hop Savant last night and I was amazed at how well it's held up.
Think I'm going to give a all bret IPA a shot and wanted to use CS' brett strain is someone has extra available.
This post was edited on 1/22/15 at 8:19 am
Posted on 1/22/15 at 8:20 am to LoneStarTiger
quote:
is having half of your grain bill consisting of rye, wheat and oats too high of a percentage for an
Depends on what you want to make. A random hoppy beer...then sure it works out just fine, brew whatever you want. An IPA that compares to other IPA's, yea I think it is too much.
Posted on 1/22/15 at 8:22 am to LSUGrad00
quote:
ISO Crooked Stave Brett
paging rds
Posted on 1/22/15 at 8:28 am to LSUGrad00
quote:
ISO Crooked Stave Brett
In a week or so I will be harvesting some from my IPA. I can snag you a vial. I guess it would be 4th gen.
CS Hop savant > rds pale ale > BL IPA > you
Posted on 1/22/15 at 8:28 am to Fratastic423
quote:
Depends on what you want to make
an IPA
quote:
An IPA that compares to other IPA's, yea I think it is too much.
not really
I want an IPA that has wheat and rye and oats, and don't just want to throw in 3-5% just to say it's in there. I have it set at roughly 16.5% of each right now. I think I can go down to about 10% each if there would be a problem with going that high.
Posted on 1/22/15 at 8:31 am to LoneStarTiger
quote:
is having half of your grain bill consisting of rye, wheat and oats too high of a percentage for an IPA?
Is the other half is a base malt?
I like rye IPAs so I say go for it..
Posted on 1/22/15 at 8:38 am to LSUGrad00
quote:
Is the other half is a base malt?
yeah, 2-row
Posted on 1/22/15 at 8:45 am to LoneStarTiger
quote:
I have it set at roughly 16.5% of each right now. I think I can go down to about 10% each if there would be a problem with going that high.
16.5% of each may be a little on the high end, but Bear Republic's Hop Head Rye is almost 20%.
Here's an old Hop Rod Rye clone from BYO:
quote:
OG = 1.072
FG = 1.017
IBU = 84
SRM = 17
8.75# Pale malt
2.5# Rye malt
1.25# Flaked rye
1.25# Munich
.50# Wheat malt
.50# Cara-Pils
.125# Black malt
.75 oz. CTZ (14%) for 60 mins
.50 oz. Centennial (11%) for 30 mins
1.75 oz. CTZ (14%) for 5 mins
.75 oz. Amarillo dry-hop
1 oz. Centennial dry-hop
WLP051 Cali V ale yeast
Mash at 145 for 20 mins, then 152 for 60 mins. Ferment at 68F.
Posted on 1/22/15 at 8:59 am to LoneStarTiger
quote:
I want an IPA that has wheat and rye and oats
Make sure to get some rice hulls. Rye and Oats and large percentages of wheat can result in stuck sparges.
Posted on 1/22/15 at 9:41 am to BottomlandBrew
quote:
In a week or so I will be harvesting some from my IPA. I can snag you a vial. I guess it would be 4th gen.
Perfect, that works for me.
If you shoot me an email and we can work out the details.
jason at redstickbrewmasters dot com
Posted on 1/22/15 at 10:41 am to LoneStarTiger
quote:
Depends on what you want to make
an IPA
Sorry, didn't mean to sound condescending. I am a stickler of sorts for not calling a beer a specific beer style when it doesn't fit the traditional description of said beer style. If I were brewing an IPA to make a great version of an IPA to style, lots of rye, wheat or oats is not what I would add. However, brewing a beer with 16% of those grains and using an IPA hop schedule should come out great. I would think that the wheat may get lost in the shuffle with the rye and hops though.
Posted on 1/22/15 at 11:13 am to Fratastic423
quote:
Sorry, didn't mean to sound condescending. I am a stickler of sorts for not calling a beer a specific beer style when it doesn't fit the traditional description of said beer style. If I were brewing an IPA to make a great version of an IPA to style, lots of rye, wheat or oats is not what I would add. However, brewing a beer with 16% of those grains and using an IPA hop schedule should come out great. I would think that the wheat may get lost in the shuffle with the rye and hops though.
I'm the opposite. I don't care about style.
I wouldn't even ask if I was only using 20% or so of rye+wheat+oats, but since it would be 50% using that combination I just wondered if there is any issues that may come up, other than the potential for sparge complications, as Bug pointed out.
Posted on 1/22/15 at 11:19 am to LoneStarTiger
quote:
I'm the opposite. I don't care about style
I only care when it comes to the naming, not the brewing as I brew a bunch of random stuff. Anyways, I was thinking more about the grain bill.
I think leaving the Rye % high, if not bump it higher. I think leaving the oats that high would be really overkill though. When I think of oats I don't really think of flavor but rather mouthfeel and body which you can achieve with much much less (5-7%). The wheat would be interesting to leave at the same level as the rye.
Posted on 1/22/15 at 12:51 pm to Fratastic423
quote:
I only care when it comes to the naming, not the brewing as I brew a bunch of random stuff. Anyways, I was thinking more about the grain bill.
cool, lets call it a hoppy cereal beer
I agree about the oats.
maybe 59% 2-row, 17.5% Rye, 17.5% wheat, 6% oats will work
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