beer ASK WHEEBZ

Hey Wheebz,
 
I seem to recall your sig saying something about brewing for Southern Tier.  I'm considering getting into brewing my own beer, and one of my favorite beers was Southern Tier Hop Sun.  I would like to recreate that at home.  Can you provide a recipe for it or something close please?
 
Dig the website!  I don't seem to be having the display issues mentioned earlier - 17" toshiba running chrome.  
 
Thanks
 
wheebz said:
as a matter of fact I can provide you the exact recipe
 
79% 2 Row
19% Wheat
2% C-60
 
11.5 Plato
28 IBUs
 
mash temp 151
 
 
1lb per bbl of Centennial at WP
 
1/2lb per bbl of Centennial dry hop
 
ferment with US-05/WLP001/Wyeast 1056 at 67 degrees
Click to expand...
 
 
This is why Wheebz is the man….
 
So I keep seeing mention of Cask Ale and as I understand it a cask can be an oak barrel or a metal one and so long as the beer is conditioned in the cask and not forced carbonated then it could be considered a Cask Ale. Now does this mean that it can't be CO2 pushed so that only a hand pump or gravity may be used to decant the brew?
 
Now when I keg a brew into my CKegs, I let them carb up naturally. Does that make them Cask Ales?
 
RocketMan said:
So I keep seeing mention of Cask Ale and as I understand it a cask can be an oak barrel or a metal one and so long as the beer is conditioned in the cask and not forced carbonated then it could be considered a Cask Ale. Now does this mean that it can't be CO2 pushed so that only a hand pump or gravity may be used to decant the brew?
 
Now when I keg a brew into my CKegs, I let them carb up naturally. Does that make them Cask Ales?
Click to expand...
 
If you turn it on it's side, prop up one end to let the spear sit in the air space, and use the other post for the faucet, you can do cask-in-a-corny ...
 
https://books.google.com/books?id=beXUBAAAQBAJ&pg=PA82&lpg=PA82&dq=drew+cask+corny&source=bl&ots=ZLaB6XOrxR&sig=eglfC2UvlH5LL4Y7EU-rzVFKj9g&hl=en&sa=X&ved=0ahUKEwikrfXGsY7MAhXDdh4KHZ7hA_EQ6AEIOjAE#v=onepage&q=drew%20cask%20corny&f=false
 
https://www.youtube.com/watch?v=ea3ZeUoQGEo
 
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12990955_573348556171669_6245195010687450146_n.jpg
12985468_573348582838333_2929097152890536290_n.jpg
 
Darwin and T. Harris who left JDubs doing beer and ceviche ... probably the best thing going locally, now ...

Planned to visit Calusa today, after seeing they'd be open at 3PM on FL beer group, only to find out after getting dressed it was a publicized private invite ... boooo ...
 
Wheebz

My brewdown beer is being carbonated at 16psi to achieve the level of carbonation for my beer. After it is carbonated, do I lower the psi to a more normal serving pressure? I assume I do but want to double check.
 
whatever pressure you serve your beer at, is the amount of dissolved CO2 that will be in the beer
 
You can carb up the beer to 16psi, but once you lower it, whatever serving pressure it is at, it will equalize the carbonation in the beer
 
unless of course you bottle it
 
How does this look for a Founders Breakfast Stout like beer?
 
Planning to mash at 155.  Going to add 1 split vanilla bean in the secondary, then add another 2 ozs of cold brewed coffee at bottling.
 
14 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.3 % 
1 lbs 3.9 oz Oats, Flaked (1.0 SRM) Grain 2 6.9 % 
1 lbs 1.0 oz Chocolate Malt (350.0 SRM) Grain 3 5.9 % 
8.5 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 3.0 % 
7.1 oz Roasted Barley (300.0 SRM) Grain 5 2.5 % 
4.3 oz Black (Patent) Malt (500.0 SRM) Grain 6 1.5 % 
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 33.8 IBUs 
1.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 11.0 IBUs 
1 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 
2.50 oz Baker's Chocolate (Boil 15.0 mins) Other 10 - 
4 oz Coffee Beans (Boil 0.0 mins) Spice 11 - 
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 - 
 
 
All else aside, if you aren't below whirlpool temp 180-190F when you throw that 4 oz of coffee in - you might pick up astringent notes from the beans being too-hot, too-long ... especially if it's ground.
 
The normal goal with coffee in general, espresso or coffee, is to keep the extraction time under 30 secs at high heat ...
 
I'd tea bag it for like 1 min max at F.O., and then add more in 2nd if it's not coffee-enough ...
 
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