Messages

1

General Homebrew Discussion / Re: Cowboy Brewers

« on: May 16, 2013, 09:30:58 PM »

Ben Orr of Tuluomne, California, formerly of Miles City, Montana, home of the World Famous Bucking Horse Sale.

Gary, I will send you a PM.  Denny can vouch for Piper's character.

2

Kegging and Bottling / Re: IPA tasting awful through new line, recently cleaned tap

« on: May 14, 2013, 10:15:29 AM »

I generally use a corny keg with a bit of pressure to clean the lines.

I do the same. In fact, I have a 2.5 gallon corny that has had line cleaner sitting in it for over a year, once month I run it through the lines and let sit overnight, then reconnect the lines to beer and run about a 1/2 pint through and dump.  Never have any problems.

3

Yeast and Fermentation / Re: British Yeast Recommendation

« on: May 13, 2013, 09:31:28 AM »

Another vote for 1968 aka Fuller's yeast, as it best fits the bill for what the OP is looking for.

I, too, like a little diacetyl in a couple of styles, like British bitter and Bohemian Pilsner.  Not so much for the hint of butter, but the slick mouthfeel can enhance the body of what could be a thin beer.

Also, another vote for the Ringwood yeast.  Brew a nice 1.040 bitter with it, then use the yeast cake for a Baltic Porter or Russian Imperial Stout.  You can't go wrong.

4

Equipment and Software / Re: Monitoring Keg Levels

« on: May 06, 2013, 09:56:54 AM »

"How does everyone keep track of or know the level of beer in ones kegs? Or does anyone even do that?"

When the beer turns absolutely crystal clear and tastes better than it ever has, then its about one or two pints away from blowing.

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General Homebrew Discussion / Re: Brewstrong

« on: May 05, 2013, 02:55:42 PM »

This is a funny thread to stumble across.  I had a good time reading it.

Once everyone liberates themselves from styles and brew what tastes good to you and your friends, family, and acquaintances, you will all feel better about yourselves.

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Beer Recipes / Re: Doppelbock recipes

« on: April 11, 2013, 12:56:46 PM »

I like Denny's recipe, too.  Especially since he eschewed the dark munich malt that most doppelbock recipes call for.

I just never had much luck with dark munich.  The last doppelbock I brewed was with all dark munich, and it has a weird vegetal character to it

7

Beer Recipes / Re: Bourbon Barrel Porter

« on: February 26, 2013, 02:25:55 PM »

I agree with decent but not cheap bourbon.  Good bourbon is for sippin'.

I find plain ole Jim Beam works pretty good in the imperial porter.

Stay away from the cheap stuff, like Early Times.

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Beer Recipes / Re: Geesh, seems like everyone is getting ready to brew an octoberfest

« on: February 26, 2013, 02:21:13 PM »

I brew this last year, and think I will stick close to it for this year.  It came out real good.

5 gallons, OG 1.058

6 lbs. Best pils
6 lbs. Best munich
1 lb. Weyermann CaraRed

Mash at 150°F for 90 min

1.5 oz Hallertauer Tradition pellets, 60 min
1 oz. Saaz, 15 min
0.5 oz. Saaz at knockout

Wyeast 2206 Bavarian lager yeast

9

General Homebrew Discussion / Re: Beer and ice

« on: July 09, 2012, 02:01:33 PM »

It would seem to me, that the thing to do would be pour a neutral beer like an Original Coors into an ice cube tray, freeze it, and use those to chill the beer. Like iced coffee.

Not that I would ever do such a thing.

10

General Homebrew Discussion / Re: What's Brewing This Weekend - 6/22 Edition

« on: June 21, 2012, 08:51:40 PM »

I probably will not brew this weekend, but midweek I think I will brew the colonial spruce big beer that I spoke of on last weeks edition, and put that on the yeast cake of the 1.045 wheat ale I brew yesterday on the solstice, as sort of a starter.

11

General Homebrew Discussion / Re: That German lager flavor

« on: June 21, 2012, 08:44:26 PM »

Ummmm.....the yeast thingy is BS.  A good lager yeast pretty much will do any German beers.  My best bocks have been made with WY2278 Czech Pils.

Malt, malt, malt...MALT!!!!!!  THE DOMINATING VARIABLE!!!!

Hops, no. 2

Everything else can be readily controlled.

12

Yeast and Fermentation / Re: Ringwood Strain

« on: June 20, 2012, 10:51:15 AM »

Lots of people don't like it, but I think it is a terrific yeast for British and American ales.  Pitch a lot of yeast, oxygenate, and rouse frequently.  Gets better and better using a whole yeast cake.  Use the final yeast cake to brew a big ole Russian Imperial Stout.

13

General Homebrew Discussion / Re: Crickets

« on: June 20, 2012, 10:48:49 AM »

When I opened this thread, I thought it was going to be about Dan Listerman's latest beer.

14

General Homebrew Discussion / Re: What's Brewing This Weekend - 6/15 Edition

« on: June 15, 2012, 12:46:20 PM »

Made a starter of Wyeast London Ale III last night.  I'm thinking a summer ale first, to build up enough yeast to brew a big version of Poor Richard's Ale with spruce tips from the Colorado blue spruce in my back yard next week.

15

Commercial Beer Reviews / Pabst Blue Ribbon

« on: June 04, 2012, 12:39:51 PM »

Appearance:  Pours out of the can with a nice white head that quickly dissipates.  Bright straw yellow color, well-carbonated, crystal clear.

Aroma: Grainy/straw, with very slight hoppy citrus/elderberry

Flavor:  Six row malt graininess married with light hops.  Very well balanced.

Mouthfeel:  Thin, dry and crisp.  Carbonation invites a restorative burp.

Overall impression:  The perfect summer beer.  Try one straight out of the can on a river float trip, paired with a jalapeno cheddar dog grilled with yellow mustard. Only suggestion for improvement:  Release a malt liquor stronger version in a 40 oz. bottle for sitting on the step outside the apartment.