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Re: First Pour Thread
Posted: Mon Jun 01, 2015 8:41 am
by Ibasterd
mashani wrote:@Ibasterd, Sounds like a nice grain bill to me. I would have thought that would have done it. If you tossed in some whirfloc, that might be why. How long did you mash it? What yeast did you use? WLP400? (you said sulfur).
If it was WLP400, and you fermented in the low-mid 60s, try fermenting 68-72ish instead of lower then that next time, and you might not get any sulfur. It gets more sulfury the cooler you ferment in my experience. The perceived sulfur should go away with some age, unless you are a sulfur super taster/smeller, which some folks are.
Yep, I used WLP400 (first time) and I did ferment in the mid 60's, as least initially. I have since read, as you have mentioned that you can get sulfur at these temps.
I did a step mash on this one (See below)
MASH GUIDELINES:
1) Temp: 122 F, Time: 15 min
2) Temp: 154 F, Time: 60 min
3) Temp: 168 F, mash out
The taste is great, so I hope that head and carb, along with diminished sulfur improves with time. I'm not going to complain about a clear beer, it's just weird.
Re: First Pour Thread
Posted: Mon Jun 01, 2015 7:17 pm
by mashani
Technically my second pour... but here is "Easy French Blonde".
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Re: First Pour Thread
Posted: Mon Jun 01, 2015 7:22 pm
by Kealia
Ooooh, look who uses fancy glassware?
Nice pic.
Re: First Pour Thread
Posted: Mon Jun 08, 2015 4:48 pm
by Ibasterd
Nice Mashini!
I had to update my Belgian Wit. What a difference a couple of weeks makes. Nice carb. Sulfur dissipated. Great summer beer.
Re: First Pour Thread
Posted: Mon Jun 08, 2015 5:06 pm
by Kealia
I swear I an taste it from that picture. I like the way the light catches the glass.
Glad you were able to lose the sulfur and really enjoy this beer.
Re: First Pour Thread
Posted: Mon Jun 08, 2015 5:20 pm
by Ibasterd
mashani wrote:Technically my second pour... but here is "Easy French Blonde".
IMG_0497.JPG
That's sexy Mashini.
Re: First Pour Thread
Posted: Fri Jun 19, 2015 8:20 pm
by Beer-lord
Disciples of Hops Series 2-Summer Session-----
dayum, bitter as a witches underarm! Like all sessions, it could use some more malt backbone. The nose is pretty good but not nearly what I wanted. The hops I used aren't usually your typical IPA hops but I used bunches of them.
Still, not a bad beer. Only 5 days on gas so I hope it to see it level out in another week or two.
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Re: First Pour Thread
Posted: Sat Jul 04, 2015 9:51 am
by Ibasterd
Second time brewing my "Peu Glorieux - Duex". Slightly tart with wine-like grape aroma and taste. Good stuff.
Re: First Pour Thread
Posted: Wed Jul 08, 2015 12:00 am
by Kealia
Levitation!
Re: First Pour Thread
Posted: Thu Jul 16, 2015 12:02 am
by mashani
Tripel Saison. Joan Crawford is not sure what to think of it yet. So back in the cave it goes for at least 3 months.
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Re: First Pour Thread
Posted: Sat Jul 18, 2015 5:01 pm
by Ibasterd
Mosaic SMaSH. Just Belgian pale malt, mosaic and 05. Amazingly complex. Tropical and grapefruit. Sometimes simple is better.
Re: First Pour Thread
Posted: Sat Jul 18, 2015 5:23 pm
by Beer-lord
If your beer is only half as good as your pictures, it must truly be awesome!
Re: First Pour Thread
Posted: Sun Jul 19, 2015 12:09 am
by Kealia
That sounds awesome. I'm a big Mosaic fan and letting them shine through with a SMaSH and 05 sounds great.
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Re: First Pour Thread
Posted: Sat Sep 05, 2015 3:39 pm
by Ibasterd
My "El Hefe Weizen". This is fantastic. Nice banana bread with a bit of clove. Great frothy head and very refreshing in the oppressive heat of Florida. Maybe my best beer.
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Re: First Pour Thread
Posted: Tue Sep 08, 2015 8:16 pm
by Rebel_B
First pour of a cream ale, loosely based on a Jamil Z recipe. 69% Pale malt, 24% Flaked corn, & 7% Cane sugar; US Saaz hops; fermented w/ US -05 yeast. This one tastes mainstream, but comes in at a respectable 6% ABV.
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