Messages

46

General Homebrew Discussion / Re: Brew Masters......up or down.....?

« on: November 29, 2010, 09:15:17 AM »

I just hope it doesn't turn into the American Chopper of beer show.  Where there will be a Brewer's brew off, Monster brewery, and on and on...

47

General Homebrew Discussion / Outragious beer prices???

« on: November 29, 2010, 08:58:38 AM »

I was at the Beer Table in Brooklyn Friday with my wife and best friend and tried the following beers....

- BFM Curvee Du 7 E'Eme

- Alvinne Bolleville

- Saison Cazeau

- Mikkeller Black Hole (Wine)

- Dieu De Ciel, Solstice D'Haiver

- Montegioco Tibir

Six beers above were all great but along with the beers I had a really small cheese plate, some dried fruit (apples, zucchini and tomatos), and a small plate of cocoa nibs encrusted roasted almands and the bill.....wait for it.... $192.00.

Yea, you may be able to get beers there you may otherwise not be able to fine else were but c'mon. The Montegioco beer was $56.00 and the Mikkeller (330 ml) was $30.00. A bit outragious if you ask me. This was my third time there and probably my last. Especially since the owner Justin doesn't work there any more. He just shows up to open the place up.

I once purchased the Brooklyn Black Ops beer there once for $39.00. At the brewery I was told if you are ever lucky enough to find it there it costs only $10.00. Yea, I'm pretty much done with that place. I don't care how much of a beer geek people may think they are but be aware that these are the people they prey on.

Why didn't I just walk out to begin with you may ask? Well, I didn't want to at that point and being a sucker for beers like the ones I mentioned above I stayed but this was a real eye opening experience for me. I won't spend money like that on beer again. I don't care how rare it is or where it comes from.

Any thoughts??

Richie

48

All Grain Brewing / Using Unmalted Wheat.....

« on: November 19, 2010, 10:34:42 PM »

Using Unmalted Wheat for the first time.  Do I just mill it with the rest of the grain bill and mash it regularly or does it need to be step mashed??

Recipe as follows:

Making a big Wheatwine with honey and muscat grape juice.  20 gal batch and the grain bill is as follows:

 26 lbs 2-Row
7 lbs Pilsner
16.5 lbs Malted Wheat
15.5 lbs Unmalted Wheat
1.5 lbs Carawheat
1.5 lbs Amber Malt
1.5 lbs Oat Malt

12 pounds of Honey

1 Gallon of Muscat Grape Juice as well as (estimating) about 2 quarts of fresh pressed grape juices from local winery here in Delaware.

Fermenting the whole lot with Wlp 500 and Wlp 530

My plan was to mash the wole thing in 4 seperate mash tuns, three with 20 pounds of grain each and one with 10, run the first runnings in the kettle and just sparge enough to get about 24 gallons of wort.  make a second smaller batch with the second runnings.  Using all Sorachi Ace hops.

But I digress.  My reason for posting was to find out about mashing the Unmalted Wheat.  will it convert with a single infusio mash while mashing with the rest of the grain bill?

Thanks for the replies.

Richie from Delaware.

49

Ingredients / Golden Naked Oats....

« on: November 18, 2010, 01:54:55 PM »

Can Malted Oats be a good sub for Golden Naked Oats?

How different are these ingredients are from eachother?

Richie

50

General Homebrew Discussion / Re: Stovetop/oven mashing

« on: June 08, 2010, 10:31:13 AM »

Denny,

I don't have pictures but I stove top mash when I want to step mash.  I have a 10 gallon polarware brew pot with a ball valve and a thermometer.  I also have a false bottom for it but when I mash it it I don't use the false bottom or the ball valve.  I dough in at whatever temp and then I start to roll the mash with my long SS spoone before applying heat.  Once the grits are rolling in the pot I then add gentle heat till I reach the next temp rest.  I cover the pot and leave it.  It does a decent job of maintain the temps as I hardly ever go over a half hour for each rest.  After mash out, I take the whole mash and transfer it to my 10 gallong igloo cooler mashtun with false bottom and then either batch or fly sparge from there. Hope this helps you.

Richie

51

General Homebrew Discussion / SAVOR this weekend in DC

« on: June 02, 2010, 03:08:55 PM »

Anyone going to SAVOR this weekend in DC?  If so would love to meet up and share some homebrews!!

52

All Grain Brewing / Re: saison mash

« on: April 22, 2010, 11:41:47 AM »

You are correct.  Super Saison Territory it is.  Either way, easy to make and tasted really good.

53

All Grain Brewing / Re: saison mash

« on: April 22, 2010, 10:21:12 AM »

I made a Saison using 14 pounds of Belgian Pils and 1 Pound of Demerara Sugar.  Mashed at 144 for 90 minutes, added the sugar late in the boild.  Used wlp 565 Saison I.  Went from 1.072 to 1.027 in like 4 days and then it took over a month in the hot garage to get it to 1.002.  It did turn out dry and great.  I am going to brew this style again and I will use the approach described in Farm House Ales for a more fermentable wort.  I'll always use a little sugar to dry it otr.

Cheers,

Richie 

54

Ingredients / Re: Anyone brewed Papazian's Propensity Pilsner?

« on: April 22, 2010, 10:09:47 AM »

It probably dries it out a bit and leaves a little residual sweetness.  What I'm wondering if you use his cry havoc yeast at ale temps will this beer still taste as it should? 

Non-Lager Brewer Here.

Richie

55

Ingredients / Re: Post your water report

« on: April 22, 2010, 10:07:52 AM »

I live in Milford, DE.  Here is our water report for 2009.

http://www.cityofmilford.com/milford/ccr2009Milford.pdf

If anyone can make heads or tails out of it, I'd appreciate it.  Water is still something I have to get down.  I use the water out of the tap and I never treat it.  I'm sure my beer would benefit if I paid a little more attention to this facit of brewing.  Work in progress.

Cheers,

Richie

56

Ingredients / torrified buckwheat...

« on: April 22, 2010, 09:59:31 AM »

Anyone use this yet?  I just got some and looking forward to trying it.  Any recipies?

57

Beer Recipes / Re: sour cherry rochefort brett in oak

« on: April 22, 2010, 09:12:12 AM »

did the cherry pits come whole or ground?  I have a 5 gal barrle that I use for souring beers.  This sounds like a great project.  I wish I have a 15 gallon one.  Where did you get yours?

Richie

58

General Homebrew Discussion / Re: is it too late to plant hops?

« on: April 22, 2010, 08:53:59 AM »

i live in delaware.  it's starting to be nice here.  i'm going for it.  wish me luck!

59

All Grain Brewing / Re: Monster Mill Questions

« on: April 22, 2010, 08:52:05 AM »

good article, many thanks!!!

60

All Grain Brewing / Re: Monster Mill Questions

« on: April 22, 2010, 08:15:32 AM »

Can someone discribe the process of conditioning grain for me?  And why do this?  I am unfamiliar to this proceedure.  Thanks!!

Richie