Messages

1

Beer Recipes / Re: Recipe help please

« on: January 09, 2013, 06:25:46 PM »

I agree on the Citra....I just haven't been able to develop a taste for them.

I brewed an all late hop Summit IPA yesterday just to see what happens.  I'll dry hop it with another oz. of Summit.  I'll report in a few weeks.


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Hey Denny, I'm going to brew with summit this weekend and remembered this past conversation. How did the all late hop addition turn out? Its been a while so if you don't remember no worries.

2

The Pub / Re: More craft breweries now than in 1890

« on: August 08, 2012, 05:43:01 PM »

I agree with you, but I do think fixing the 3 tier system would probably have the largest effect on Craft Beer as a whole. Its pretty corrupt frankly. (state law will always be a separate battle) the BMC's, as much as they aren't supposed to, give incentives for tap and shelf space simply because they can. They have the capital to throw around to distributors, just look at AB's exclusive distribution network. Then the distributors take those incentives and bring it to the restaurants and stores to sell more so they get more incentives. "Hey, here are some awesome box tickets to the Yankee's vs Redsox, how about that extra tap space?" "We accidentally gave you 2 extra kegs, no worries and oh, here is an extra jockey box we had laying around, bet you could use that for the patio bar. Thanks for being such a good customer, oh, btw, Assenheimerbusch is coming out with a new lower calorie beer thats lighter than air, how about you help us push it and do a few promo nights." In the 14 years of bar tending I did, there wasn't a place I worked where that didn't happen on a regular basis.  This is a federal issue which effects each state. State law, well, thats just another part of the game and we are starting to see state legislation loosen up a bit.

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The Pub / Re: More craft breweries now than in 1890

« on: August 08, 2012, 04:16:48 PM »

Pretty cool graph. Obviously this explosion can't continue, there are only so many taps!

http://www.huffingtonpost.com/2012/08/06/us-craft-beer-breweries-growing_n_1748520.html

They said the same thing about the wine industry and its still growing. If they could fix the distribution network/3 tier system, we would see a lot more market share going to real beer vs the questionably flavored water BMC makes. I say that with a forked tongue though, slower growth for the craft industry is probably the best thing. It ensures quality over quantity which is how craft beer got where it is today.

4

General Homebrew Discussion / Re: What's Brewing This Weekend - 8/10 Edition

« on: August 08, 2012, 10:03:12 AM »

Brewing a big old batch of Doppelbock and kegging a Bavarian Wheat.

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Ingredients / Re: Post your water report

« on: August 02, 2012, 06:44:30 PM »

This is my report from Prince William County, VA. I'm looking to switch to all grain soon, and was wondering if I could get some feedback on this. The report shows tests conducted over a year period, I'm listing the average values. Thanks!


pH 7.4
Total Dissolved Solids (TDS) Est, ppm 188
Electrical Conductivity, umho/cm 354

ppm
Sodium, Na         32.9
Potassium, K       4.3
Calcium, Ca        22.6
Magnesium, Mg    5.5
Total Hardness, CaCO3         78
Nitrate, NO3-N          1.2
Sulfate, SO4-S     25.3
Chloride, Cl         49.8
Carbonate, CO3 <      1
Bicarbonate, HCO3     54
Total Alkalinity, CaCO3      54
Total Phosphorus, P          0.33
Total Iron, Fe                  BQL

I'll preface this by saying, I am by far no water specialist and am just getting into understanding water. It looks like you have some really workable water. I'm the post before yours and spent some time reading through previous posts and other online water research as well as looking at other reports. (Again, not an expert, just believe I learned something) You should be able to make ALMOST any water you want with salt and acid additions that you want. You can probably dilute that water add the salts that are lacking and get close to Pilsen water. If you haven't already, download Bru'n water, read through it, pick a style you want to brew and start building the water profile for it. I found it, in addition to other research, to be a great way to start understanding water manipulation.

6

Ingredients / Re: Post your water report

« on: July 31, 2012, 10:43:10 AM »

Just got mine in last night.

This is my well water in Pound Ridge, NY

pH 6.9
Total Dissolved Solids (TDS) Est, ppm 88
Electrical Conductivity, mmho/cm 0.15
Cations / Anions, me/L 1.4 / 1.4
ppm
Sodium, Na         9
Potassium, K       3
Calcium, Ca        14
Magnesium, Mg    3
Total Hardness, CaCO3         48
Nitrate, NO3-N          1.4 (SAFE)
Sulfate, SO4-S     3
Chloride, Cl         6
Carbonate, CO3 <      1
Bicarbonate, HCO3     53
Total Alkalinity, CaCO3      44
Total Phosphorus, P          0.74
Total Iron, Fe                  <0.01

Now the fun begins!!!

7

Beer Recipes / Re: Recipe help please

« on: July 28, 2012, 02:22:45 PM »

So Summit is the saffron of the hop world?

Sorry, just getting to this. Yes, in my personal opinion summit and a few others are just like saffron, great for adding flavor but don't use much. I'm sure to catch hell for this but I put citra in this same category.








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General Homebrew Discussion / Re: What's Brewing This Weekend - 7/27 Edition

« on: July 25, 2012, 08:54:44 PM »

Doing a Bavarian Weizen on Saturday. IPA and APA will get some dry hopping as well.

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Beer Recipes / Re: Recipe help please

« on: July 25, 2012, 07:36:06 PM »

I've used Summit and actually like it. There are a few hops that if you use too much, you get onion, or cat piss or some nasty flavors. Summit is one. Use it sparingly, don't over due it and I think it can add some wonderful flavors and aromas. As a matter of fact, try using it as an aroma hop at knockout or a flavor hop at 15. Just don't go throwing in half a pound per 5 gallons of it. Think of cooking. Some spices give a lot with a little and have amazing flavors but if you use too much of it, it kills the meal. Not all hops should or can be used in the same amounts as others.

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The Pub / Re: What's the Weather Like Where You Are?

« on: December 29, 2011, 07:01:20 AM »

A sweltering 22ºF here, clear sky and no breeze. Good day for brewing.

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Beer Recipes / Re: Christmas Tree IPA

« on: November 14, 2011, 08:38:26 AM »

Any thought to using Juniper Berries? You should be able to get them year round from any decent spice joint.

12

Yeast and Fermentation / Re: Lagers stress me out!

« on: October 26, 2011, 10:17:53 AM »

Did you oxygenate the wort enough? If not, you might be seeing some lag there. Also,  cold wort holds more CO2 so you might not get any major activity until the beer is saturated enough with CO2, so gurgling will happen a bit later.  

Working from home is dangerous when you have fermentation on the brain.

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Kegging and Bottling / Re: Keg maintance

« on: October 23, 2011, 05:57:03 PM »

I would suggest getting some keg lube and putting it on the new gaskets. It helps keep them from getting dry and allows for a nice seal.

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General Homebrew Discussion / Re: What's Brewing This Weekend - 10/14 Edition

« on: October 14, 2011, 03:08:38 PM »

I'll be making a Doppelbock for a contest in Feb and kegging a Pumpkin Ale for drinking later this month.

Update: Brewing a Munich Helles so i can then have enough yeast for the Doppelbock.

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Yeast and Fermentation / Re: Need some advice!!!

« on: October 14, 2011, 02:58:40 PM »

Awesome! I got my ingredients for a munich helles today and they had some fresh packs of 2206, so i grabbed a few of them and will be brewing a tasty starter tomorrow.

Thanks all!!!