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Message
re: Homebrewing: In-Process Thread
Posted on 12/18/14 at 4:37 pm to Fratastic423
Posted on 12/18/14 at 4:37 pm to Fratastic423
quote:
I do mine by weight, but this seems off to me. Is it reversed by accident?
oh wait, yeah its 4 cups water to 1 cup DME. My bad
1
Posted on 12/19/14 at 11:53 am to BugAC
Trying to get a homebrew discussion together today as I work.
What are some ingredients that you find yourself using a lot of for your recipes?
MALT
I've been using a good bit of Maris Otter for my more malt forward beers such as stouts, maltier IPA's, etc... I've also found myself using de-bittered black carafa III instead of roasted barley on my stouts. I find too much roasted barley makes the brew taste like cigarette ash. And i'm becoming more and more dependant upon oats in my brews (non hoppy beers obviously). I made a recipe for a brown ale that i plan on throwing about 5-8% oats in.
HOPS
What's your favorite type of hops? What are some "new" varieties that you use in your beers?
I'm a fan of citra, as we all are, and Mosaic. I am starting to get back to the "traditional" hops, such as centennial, and cascade. I want to make an all cent/cascade IPA next year and go away from the newer varieties like citra, amarillo, galaxy, etc...
I am also curious about newer hops and i plan on doing a galaxy/amarillo IPA or DIPA going forward. I'd like to try some unnamed proprietary hops that are identified by a number, just not sure where i can make a purchase of them. I think Nikobrew sometimes has some, but i don't really need a pound of them. Maybe i'll see if others want some when i decide to order them.
Yeast
I'm trying to be more educated on yeast. I find that the yeast impacts your brew more heavily than all the other ingredients. I've been using Wyeast French Saison yeast exclusively on my saisons. I would like to venture to Belgian yeasts, but the slow attenuation always seems to disuade me.
I just used Gigayeast for the first time with my Christmas Double IPA. Curious how it comes out. The IPA is more of a maltier IPA but with loads of Mosaic and simcoe. Hoping it finishes around 1.016.
I also use either british or irish ale yeast for my stouts. Will probably go with a london ale or british ale yeast for my brown ale.
I've found that WLP051 California Ale 5 makes for a spectacular IPA.
Other yeasts i want to try
Gigayeast Norcal
WLP670 Farmhouse blend with Brett
Wyeast 3522 Belgian Ardennes Yeast (i'd like to make a WW2 inspired belgian ale using this yeast, and some historic belgian ales brewed at the time. Maybe have it ready around June 6th.
Souring bacteria
I have zero experience with this, but i plan on brewing a sour next year using some bottle dregs.
What are some ingredients that you find yourself using a lot of for your recipes?
MALT
I've been using a good bit of Maris Otter for my more malt forward beers such as stouts, maltier IPA's, etc... I've also found myself using de-bittered black carafa III instead of roasted barley on my stouts. I find too much roasted barley makes the brew taste like cigarette ash. And i'm becoming more and more dependant upon oats in my brews (non hoppy beers obviously). I made a recipe for a brown ale that i plan on throwing about 5-8% oats in.
HOPS
What's your favorite type of hops? What are some "new" varieties that you use in your beers?
I'm a fan of citra, as we all are, and Mosaic. I am starting to get back to the "traditional" hops, such as centennial, and cascade. I want to make an all cent/cascade IPA next year and go away from the newer varieties like citra, amarillo, galaxy, etc...
I am also curious about newer hops and i plan on doing a galaxy/amarillo IPA or DIPA going forward. I'd like to try some unnamed proprietary hops that are identified by a number, just not sure where i can make a purchase of them. I think Nikobrew sometimes has some, but i don't really need a pound of them. Maybe i'll see if others want some when i decide to order them.
Yeast
I'm trying to be more educated on yeast. I find that the yeast impacts your brew more heavily than all the other ingredients. I've been using Wyeast French Saison yeast exclusively on my saisons. I would like to venture to Belgian yeasts, but the slow attenuation always seems to disuade me.
I just used Gigayeast for the first time with my Christmas Double IPA. Curious how it comes out. The IPA is more of a maltier IPA but with loads of Mosaic and simcoe. Hoping it finishes around 1.016.
I also use either british or irish ale yeast for my stouts. Will probably go with a london ale or british ale yeast for my brown ale.
I've found that WLP051 California Ale 5 makes for a spectacular IPA.
Other yeasts i want to try
Gigayeast Norcal
WLP670 Farmhouse blend with Brett
Wyeast 3522 Belgian Ardennes Yeast (i'd like to make a WW2 inspired belgian ale using this yeast, and some historic belgian ales brewed at the time. Maybe have it ready around June 6th.
Souring bacteria
I have zero experience with this, but i plan on brewing a sour next year using some bottle dregs.
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