1
Commercial Beer Reviews / Re: Tank #7
« on: May 08, 2013, 03:00:22 PM »
If Strange actually brewed a good beer I will have to go and try it. To bad they will probably serve it in shaker pint glasses 
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2
Beer Recipes / Re: For my next stunt
« on: May 08, 2013, 02:49:28 PM »
I brewed a CAP on Monday. Pretty much my standard recipe (10% Munich, 60% 6-row, 30% corn) but since I was pressed for time I used flaked maize instead of corn meal and skipped the cereal mash. Surprisingly the OG was the same as the corn meal/cereal mash batches. I thought it would be lower.
Based on the last competition reviews of the beer I raised the IBU's to 49 (was 40 before).
And on this one I used the WLP Mexican Lager yeast (very clean) since I had harvested it from the Mexican Lager.
Based on the last competition reviews of the beer I raised the IBU's to 49 (was 40 before).
And on this one I used the WLP Mexican Lager yeast (very clean) since I had harvested it from the Mexican Lager.
3
Kegging and Bottling / Re: Bottling in growlers
« on: May 08, 2013, 02:30:38 PM »
The standard glass ones I agree. How about some of the nifty new stainless steel ones?
4
All Grain Brewing / Re: a first - my hefe dropped clear!
« on: May 08, 2013, 02:28:48 PM »
How long has it been since fermentation has completed? In my experience the hefe yeast will drop clear as bell after a month or so.
You can always shake your bottle or keg to get the yeast roused back up.
You can always shake your bottle or keg to get the yeast roused back up.
5
General Homebrew Discussion / Re: Storing an oak barrel
« on: May 08, 2013, 02:24:17 PM »
Get a beer in it as quickly as you can. A strong beer. Until then keep the hogsheads (ends) wet. I got a newly used one from a distillery and kept it a month this way before putting a beer in it. I actually kept mine in a spare shower and would water it for 5 minutes once a week. Then I would turn it over on the other end the next week and repeat. A kiddie pool and a water hose could accomplish the same thing.
After the first beer was done aging in the barrel I did wash it out with hot water before putting the 2nd beer in. The whiskey character was greatly diminished after the second beer so for subsequent batches I have continued to wash the barrel out with hot water, but then I pour a 5th of whatever spirit I want to get flavor from (I have used bourbon, rye whiskey, and dark rum - considering port next) and let that soak in for a few days before adding a beer. So far it has help up pretty well. No drying out and no sour flavors.
After the first beer was done aging in the barrel I did wash it out with hot water before putting the 2nd beer in. The whiskey character was greatly diminished after the second beer so for subsequent batches I have continued to wash the barrel out with hot water, but then I pour a 5th of whatever spirit I want to get flavor from (I have used bourbon, rye whiskey, and dark rum - considering port next) and let that soak in for a few days before adding a beer. So far it has help up pretty well. No drying out and no sour flavors.
6
Events / Re: NHC full pass wanted - last minute ok
« on: April 30, 2013, 12:33:18 PM »
If he gets a full pass and wants to get rid of the social pass I would like it.
Thanks
Thanks
7
Beer Recipes / Re: Belgian Stout Critique/Help?
« on: April 30, 2013, 12:31:08 PM »
Looks good to me. Its gonna be BLACK ! 
9
Beer Recipes / Re: Belgian Stout Critique/Help?
« on: April 18, 2013, 02:37:40 PM »
I would take out the black patent and subsitute Blackprinz or Caraffa 2. You could also try Midnight Wheat instead of regular chocolate wheat. I agree some Special B can add to the complexity.
I did not care for the Belgian Stout strain that Wyeast came out with. Not very attenuative. Not very "Belgiany" either. I used WLP 550 on my last Belgian Stout.
With the dark malts in the grain bill the dark syrup may get wasted. I would just add some regular table sugar if you want to dry it out a bit.
My last Belgian Stout with a similar starting gravity fermented down to 1.010
I did not care for the Belgian Stout strain that Wyeast came out with. Not very attenuative. Not very "Belgiany" either. I used WLP 550 on my last Belgian Stout.
With the dark malts in the grain bill the dark syrup may get wasted. I would just add some regular table sugar if you want to dry it out a bit.
My last Belgian Stout with a similar starting gravity fermented down to 1.010
10
Ingredients / Re: Christmas Beer
« on: April 18, 2013, 02:26:14 PM »
I think mint goes much better in mead than in a beer.
11
Yeast and Fermentation / Re: Holy Attenuation Batman!
« on: April 18, 2013, 02:24:32 PM »
Not sure of your grain bill but if it was mostly pale malt I can see it easilt attenuating that far down with a mash of 148 degrees.
12
Kegging and Bottling / Re: Bottle Labels
« on: April 11, 2013, 02:51:27 PM »
I am sure it would be possible to silk screen the bottles be it should would be a PIA.
When I bottle I use a glue stick and labels produced with MS Word or Publisher and printed on a laser printer.
When I bottle I use a glue stick and labels produced with MS Word or Publisher and printed on a laser printer.
13
Kegging and Bottling / Re: Why do YOU keg?
« on: April 04, 2013, 12:46:56 PM »
I do both. I bottle condition my Belgian-style beers and generally keg everything else. On occasion I will bottle beers out of a keg for competition or for longer term storage or if I need the keg for a new beer.
14
General Homebrew Discussion / Re: mash temp for belgian blond?
« on: April 04, 2013, 12:41:16 PM »
+1 on 150.
The grain bill doesn't need to be complicated wither.
The grain bill doesn't need to be complicated wither.
15
General Homebrew Discussion / Re: How to tell a craft brewer his beer is seriously flawed
« on: April 02, 2013, 09:11:31 AM »Quote
unconditioned well water
That could be a huge problem right there. Have they had an analysis done on it? Do they filter it? Put gypsum in the mash at least?