Messages

1

General Homebrew Discussion / Re: Lagunitas Imperial Red on hold

« on: March 18, 2010, 05:43:11 pm »

Are you talking about the Lucky 13?

No. As far as I know the Lucky 13 is still alive and well. Their Imperial Red is like Lucky 13, only "bigger". Kinda like their Little Sumpin' Sumpin' is to their Little Sumpin' Extra.

I did ask for the recipe and was told that the make it a policy to not give out recipes in case they decide to revive it. They can give you a close approximation, but not dead on.

I guess the numbers don't lie and it just wasn't a big seller. Such is life.

2

General Homebrew Discussion / Lagunitas Imperial Red on hold

« on: March 17, 2010, 05:44:50 pm »

My brother emailed Lagunitas to see whan their Imperial Red will be distriubuted this year since it was not listed on their web site. The response he got was quite disturbing.

Apparently they are not brewing this for 2010 due to lack of demand. Personally, this is a top 5 beer of mine and am shocked to hear this. I could never get enough. Apparently, their "Little Sumpin' Sumpin' sold so well that they do not plan to brew this for 2010. A Little Sumpin' Extra I could MAYBE see, but I am still crushed. I understand that this is a business decision, but I am very suprised that it did not make the cut.

I plan to email Lagunitas to BEG them to produce this nectar this year. If anyone else feels the same way, please join me...please.

Patrick

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The Pub / Re: peace out

« on: February 25, 2010, 05:24:48 pm »

I never got overly involved with the forum topics at NB, but I did always enjoy reading your (Loopy's) posts. We're in the same profession so I usually got some good thought provoking information. Thanks and take care. Also, keep the brewing equipment. You never know when the bug might bite you again.

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The Pub / Re: Super Bowl Sunday

« on: February 06, 2010, 05:51:00 pm »

I'm making Buffalo wings (regular and guacamole), potato skins, Kris' Bean dip, soft pretzels, and fried mushrooms, zuchinni, and onion rings. I expect to die of a heartattack about mid-third quarter.

On tap- Old Coot Brown Ale and Fourth and Long Red. OH! and I'm rooting for the Saints.

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The Pub / Re: I HATE dentists.

« on: February 02, 2010, 06:06:44 pm »

Geez, man, you say that like 58 is old!  

It's all relative. I'm 45 and I like the number 58. I pray I'm as spry as you when I'm 58. Maybe the home brewing will help me get there  

...and Happy early Birthday!

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The Pub / Re: I HATE dentists.

« on: January 31, 2010, 05:31:00 pm »

NOTHING is fun about going to the dentist. My wife works at a dentists office. He is very cool and loves my homebrew. The only odd thing is a guy I drink beer with digs in my mouth twice a year. Still better than having no teeth when I'm 58.

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Yeast and Fermentation / Re: Re-pitch?

« on: January 31, 2010, 12:10:14 pm »

When I use Beer Smith I am usually within a point from being dead on, if not dead on.

Except when you aren't, like this!    What was your mash temp and do you think it was accurate?  As to where to go from here, I'd give it one more week before doing anything.

Good point. My mash temp was 154 and I have no reason to think it's not accurate. I have a good digital thermometer and it's less than 1 year old. I'd guess you know this yeast best so I'll put my patience to the test and wait a week. Thanks for your time and advice.

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Yeast and Fermentation / Re: Re-pitch?

« on: January 31, 2010, 11:08:24 am »

I put my own kit together and used 4 lbs. Munich, 2 lbs. Carared, 6.4 oz. Melanoidin (I meant to use 8 oz, but 6.4 was all I had), 3 lbs. Extra Light DME, and hops - no additional sugar added. When I use Beer Smith I am usually within a point from being dead on, if not dead on.

9

Yeast and Fermentation / Re-pitch?

« on: January 31, 2010, 09:14:18 am »

I'm sure this has been done to death, but after 20+ brews, I am way off my target FG. I made a PM version of Denny's Waldo Lake Amber with Denny's yeast. The OG was 1.062 and fermented at about 68 degrees for 14 days. The target FG was 1.014 (according to Beer Smith) but the gravity yesterday was 1.023. I've never been this far off and didn't know if I should pitch some US-05, let sit for another week, or just rack to secondary and have a slightly sweeter beer than expected.

Any advice suggestions are appreciated. Thanks in advance.

Patrick

10

Ingredients / Re: Adding a big malt flavor to beer

« on: January 25, 2010, 10:44:34 am »

Excellent. Thanks for the help.

11

Ingredients / Adding a big malt flavor to beer

« on: January 24, 2010, 03:40:58 pm »

This may be a bit broad, but what grain would I add to a recipe to add a bigger malt flavor to a beer? I am currently doing partial mash brews and have about 20 brews under my belt. I have made many recipes which I enjoyed the result, but would have liked to have had a bigger malt flavor to some of them; mostly my Ambers and Red's. Any advice would be appreciated.

12

The Pub / Re: Name My Pub

« on: December 30, 2009, 05:42:17 pm »

"Tool Shed". Think of the decor you could go with. Also, "Honey! I'm going to the Tool Shed." That was going to be my band in High School...if I had any talent.

Tool shed sounds like a male strip joint. Like where you'd go to see Chippendale dancers or something like that.
Just call the place "Depot" if you want to give every guy out there an excuse to stop in.

Crap...NOW that will I call my band if I ever learn to play guitar? I know I'll never be a male stripper, at least not one anyone wants to see.

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The Pub / Re: Name My Pub

« on: December 29, 2009, 06:18:35 pm »

"Tool Shed". Think of the decor you could go with. Also, "Honey! I'm going to the Tool Shed." That was going to be my band in High School...if I had any talent.

14

General Homebrew Discussion / Re: Way to go!

« on: November 07, 2009, 11:35:22 am »

I am such a lemming, but I can't do without living vicariously through Weaze, Denny, Major, Cap, etc.........

Also, this site looks great. I am looking forward to exploring it in detail.