Search found 57 matches

by spgriffin
Sat Feb 09, 2013 6:51 pm
Forum: Ingredients, Kits & Recipes
Topic: honey ale fermentation time
Replies: 1
Views: 5193

honey ale fermentation time

Anyone understand why the NB honey ale recipe has a 1 week ferm time and a 1 week secondary time? The gravity is high from the honey I suppose but why the short secondary time? Thanks in advance.
by spgriffin
Tue Apr 03, 2012 2:25 pm
Forum: Ingredients, Kits & Recipes
Topic: Beer + Mead = Braggot
Replies: 1
Views: 5009

Beer + Mead = Braggot

I have looked high and low for a while on braggot percentages between malt to honey ratio, plus the types of braggot (sack, and traditional, etc). Anyone have a good resource? Including applicability of using ale yeast over mead and wine yeasts...
by spgriffin
Sun Mar 25, 2012 2:39 pm
Forum: Techniques, Methods, Tips & How To
Topic: Adjunct,flaked in an extract recipe
Replies: 3
Views: 8350

Adjunct

K. To keep it simple if possible for extract, how much adjunct to base malt ratio if I were to partial?
by spgriffin
Sun Mar 25, 2012 11:59 am
Forum: Techniques, Methods, Tips & How To
Topic: Adjunct,flaked in an extract recipe
Replies: 3
Views: 8350

Adjunct,flaked in an extract recipe

Is it possible to use adjuncts like flaked rye with steeping grains?
by spgriffin
Sun Oct 02, 2011 9:16 pm
Forum: Techniques, Methods, Tips & How To
Topic: Small beer
Replies: 1
Views: 6164

Small beer

I read in a few places on how to make small beer. At least from what I read in two brewing blogs, you just take the spent grains and run again post sparge of the first running that becomes the first beer or stronger version. The second running becomes the small beer. Not sure if that is exactly how ...
by spgriffin
Wed Sep 28, 2011 10:19 pm
Forum: Ingredients, Kits & Recipes
Topic: Yeast poll for Irish Ale
Replies: 4
Views: 8125

Irish Ale yeast

Thanks for responding. I have used Irish Ale yeast and British Ale to date. It was recommended to try AA II next time and wonder how it would take the crystal and add a slight dryness from the small amount or RB. I havent thought of European, but seems worth a try. Worse case is I made beer and have...
by spgriffin
Wed Sep 28, 2011 12:52 pm
Forum: Ingredients, Kits & Recipes
Topic: Yeast poll for Irish Ale
Replies: 4
Views: 8125

Yeast poll for Irish Ale

I got to thinking about this recently when I used an Irish Ale yeast for an Amber Wheat. Bottomline it turned out awful, too sweet...too sweet. So I want to educate self and others on what you may rec or use for an Irish Red Ale. Some of what came to mind: Irish Ale American California American II G...
by spgriffin
Sun Sep 25, 2011 2:32 pm
Forum: Ingredients, Kits & Recipes
Topic: Yeast for an Amber Wheat
Replies: 7
Views: 11756

Amber wheat

Ok. I am back with results. Won't use an Irish Ale yeast for this again. Too tart, too sweat. I know that profile helps balance a dry beer and stouts, but an amber wheat was a bad idea. I will use either AA II or Northwest next time and see what happens.
by spgriffin
Thu Sep 08, 2011 11:08 am
Forum: Techniques, Methods, Tips & How To
Topic: Table Beer/Soda
Replies: 3
Views: 9663

Table beer

I am thinking something like a Belgian table beer, but I wouldn't say like a saison since abv of saison is between 5-8.5 -making saison not a table beer. Belgian table is under 4percent. Anyway, while belgian table is close to what I want, I am also thinking making more American. Still need to know ...
by spgriffin
Wed Sep 07, 2011 10:19 am
Forum: Techniques, Methods, Tips & How To
Topic: Table Beer/Soda
Replies: 3
Views: 9663

Table Beer/Soda

i thought I posted this, but for some reason I don't see it. Anyway, I am brewing a table beer that should get me around 2% abv. What yeast to use? How long? i the primary? Do I even use a secondary? How long to force carbonate?


Thanks in advance.
by spgriffin
Mon Aug 29, 2011 9:52 pm
Forum: Ingredients, Kits & Recipes
Topic: Yeast for an Amber Wheat
Replies: 7
Views: 11756

Amber wheat

Sorry to disappoint, but a hefe yeast is the last thing I would add. Hefe beers taste like shampoo. Just can't do it. Any other thoughts here?
by spgriffin
Sat Aug 20, 2011 10:45 pm
Forum: Ingredients, Kits & Recipes
Topic: Yeast for an Amber Wheat
Replies: 7
Views: 11756

Yeast for an Amber Wheat

I brew an amber wheat every year toward the end of the summer. I typically use an American Wheat yeast, but wanted others thoughts on using an Irish Ale yeast? The bill is 20% wheat and uses a layering crystal malts to reach amber and an ounce of chocolate to make the color stand out a bit. Thoughts...
by spgriffin
Mon Jan 31, 2011 4:32 pm
Forum: Ingredients, Kits & Recipes
Topic: yeast for an apple beer
Replies: 0
Views: 3972

yeast for an apple beer

I have made an Amber Ale with Cider before; twice now. Its basically 80% amber ale with some munich and 60. The other 20% is a fresh cider. I typically use American II for this, but growing old of that yeast for this beer. Next time, I want to use either a Belgian strain or maybe a cider yeast. Thou...
by spgriffin
Tue Dec 07, 2010 12:35 pm
Forum: Techniques, Methods, Tips & How To
Topic: cold brewing
Replies: 4
Views: 11723

cold brewing

is there such a thing? Instead of heating water to 150-whatever can I put grains (specialty for extract or entire grain bill if AG) in cold water to extract overnight?
by spgriffin
Thu Dec 02, 2010 9:04 pm
Forum: Techniques, Methods, Tips & How To
Topic: pectin
Replies: 3
Views: 8524

pectinase

Ok. So the wort consists of an Amber that uses small amount of munich and honey malt. I then add cider (no pres, etc) at flameout. When do I add pectinase?