2604 replies to this topic

[pkrone]

Thanks man.    I think I'll give sinamar a try next time for color instead of carafa.   The roastiness is pleasant, but not to style.

[HVB]

Thanks man. I think I'll give sinamar a try next time for color instead of carafa. The roastiness is pleasant, but not to style.

Midnight wheat may be worth a shot. Did you use carafa special?

[Big Nake]

Midnight wheat may be worth a shot. Did you use carafa special?

Carafa Special III has no real roastiness and it's definitely to style. You may get a bit of roast if the beer is really young but eventually you just get a smooth dark character that is delicious in a Vienna or Dunkel. I have a Dunkel coming up with either the Augustiner yeast or 2308 and it will have 3-4 ounces of Carafa Special III.

[HVB]

Carafa Special III has no real roastiness and it's definitely to style. You may get a bit of roast if the beer is really young but eventually you just get a smooth dark character that is delicious in a Vienna or Dunkel. I have a Dunkel coming up with either the Augustiner yeast or 2308 and it will have 3-4 ounces of Carafa Special III.

I know and why I asked if it was special. He only indicated carafa.

[positiveContact]

I know and why I asked if it was special. He only indicated carafa.

 

even a tiny bit of regular carafa will hardly add any roast in my experience.  depends how much I guess.

[pkrone]

I think it has something to do with the LoDo thing.   Other beers I've made with the process and using roasted malts (think dry stout) have been super roasty.   For the stout,  that was a really good thing.   Not so much for a dunkel.  

[positiveContact]

I think it has something to do with the LoDo thing.   Other beers I've made with the process and using roasted malts (think dry stout) have been super roasty.   For the stout,  that was a really good thing.   Not so much for a dunkel.  

 

see if I was making a stout I'd def using some more intense stuff with my carafa like chocolate malt and roasted barely.  just carafa (even with the husk) would not be roasty enough for me.

[Mya]

see if I was making a stout I'd def using some more intense stuff with my carafa like chocolate malt and roasted barely.  just carafa (even with the husk) would not be roasty enough for me.

it makes for a charcoaly tasting stout, and not in a roasty way, more of a chewing in a lump of wood ash way

 

tried it once, just once

[Poptop]

My "Mayfair mail order" glass is getting some use

[Big Nake]

Amarillo & Citra pale ale. Came out really nice. 6 ounces of hops in the last 10 minutes.

[Mya]

damn ken, you have a stroke and forget that that's too many hops for you?

 

 

 

sounds delightful

[Big Nake]

damn ken, you have a stroke and forget that that's too many hops for you?
 
 
 
sounds delightful

I made this one for my wife because she likes the hoppier beers. Every once in awhile I like a beer like this but having 5 gallons around is not good because that fresh hop character would fade before I could finish it, probably. Cheers Mic.

[positiveContact]

I made this one for my wife because she likes the hoppier beers. Every once in awhile I like a beer like this but having 5 gallons around is not good because that fresh hop character would fade before I could finish it, probably. Cheers Mic.

 

seems like a minor issue for you.  wouldn't it just change into a beer you slightly prefer?

[Beejus McReejus]

Very happy to be able to post in this thread again.

It's not clear yet, but it's tasty! Tugboat IPA.

Edited by Beejus McReejus, 04 August 2017 - 03:37 PM.

[Big Nake]

That's awesome BJ. Did you post that beer in the recipe forum?

[Beejus McReejus]

No recipe on this one. I really just threw some stuff together. I used some 4+ year old hops (that were still sealed), and pitched in the S04 yeast cake from my prior batch. But I'll be damned if it didn't come out decent. It was Columbus and Delta hops, I believe.

Here's my first batch, back in the fold. Skidmark Brown Ale. I did post this recipe in my other thread.



Working on a quick and dirty label too, so I can give it to some co-workers.

Edited by Beejus McReejus, 04 August 2017 - 07:33 PM.

[Bklmt2000]

Excellent work, BJ.  Good looking batch.

 

Do you have your next batch planned yet?

[Beejus McReejus]

I think I'mma try lager with 34/70 at warmer temps. We'll see what happens!

[Bklmt2000]

I've found 34/70 to be quite forgiving if you keep the wort temp below 65°, or if possible, closer to 60°.

 

Do you have a spare fridge or any other means of cold-conditioning?

[Beejus McReejus]

Unfortunately no fridge these days, but I'll go swamp cooler with frozen water bottles.