136
Beer Recipes / Re: Oatmeal Raisin Cookie Stout
« on: September 20, 2012, 02:31:18 pm »
I would skip the ginger and use a vanilla bean instead. I plan to do a similar beer but use a Belgian-style Dubbel as the base beer.
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137
General Homebrew Discussion / Re: Correct BJCP category for Imperial Stout with Bourbon, Oak, and Vanilla beans.
« on: September 20, 2012, 02:20:02 pm »
I say enter it in 22C and just say it was aged in a whiskey barrel.
138
Ingredients / Re: Pumpkin
« on: September 18, 2012, 03:02:35 pm »
Agreed. Put in the mash, not the boil. I liked to use canned pumpkin for convenience. I tried doing a cereal mash with the pumpkin last time in hopes that it would eliminate the sticking issues but it did not help.
139
Kegging and Bottling / Re: Building a kegerator
« on: September 18, 2012, 02:57:45 pm »
Stand up fridge? Freezer on top or side by side?
140
Commercial Beer Reviews / Re: Are there any good beer apps for Android?
« on: September 13, 2012, 02:43:35 pm »
I like the Ratebeer app.
141
Yeast and Fermentation / Re: Baltic Porter: Which strain of yeast to use for my first Baltic?
« on: September 13, 2012, 02:40:32 pm »
White Labs 833 German Bock or Wyeast 2487 Hella Bock fermented as a lager.
142
All Grain Brewing / Re: step-mashing, and when is it inappropriate?
« on: September 12, 2012, 03:21:58 pm »
For American and British styles I don't do a step mash and for German and Belgian styles I do - usually 130 - 150.
143
Commercial Beer Reviews / Re: Saison Voisin
« on: September 06, 2012, 02:09:34 pm »
I saw it once in Colorado but not in the last couple of years. I remember liking it.
144
Beer Recipes / Re: Hop Bomb IIPA
« on: September 05, 2012, 01:53:23 pm »
Why only 3.3 gallons? Are you kettle limited? If you are going to spend this much money on hops I would brew a full 6 gallon batch and plan on loosing 1 gallon to trub. Plus this recipe is way too much hops for 3.3 gallons to absorb (IBU wise) so you are basically wasting them. Probably the same is true for 5 gallons but at least you will have more beer when you are finished.
145
Ingredients / Re: Rye?
« on: September 05, 2012, 01:43:56 pm »
I don't find that rye increases bitterness, but does give a complimentary spicy flavor to certain hops (I like it with citrusy ones). I normally use 30% so it also gives a slick feel on the tongue and an interesting viscous look.
I brewed a Rye Wine this past Sunday with 30% rye (OG 1.103, 100 IBU's) and hopped with Columbus and Amarillo.
I brewed a Rye Wine this past Sunday with 30% rye (OG 1.103, 100 IBU's) and hopped with Columbus and Amarillo.
146
Kegging and Bottling / Re: Corn Sugar vs Table Sugar
« on: September 05, 2012, 01:33:00 pm »
Thanks for the calculator. That will come in handy 
147
All Grain Brewing / Re: Fly Sparging Question
« on: September 04, 2012, 11:23:41 am »
I am thinking along the same lines as kramerog. Water chemistry becomes very important when doing all-grain brewing. If the Ph of your mash was too then that could lead to a sharp of harsh beer. This is easy to do when brewing a stout since the darks malts lower the Ph anyway. If your brewing water is coming out of the tap with too low of a Ph that would exacerbate the problem.
148
Wood/Casks / Re: Balcones Distillery Barrel
« on: August 30, 2012, 03:25:23 pm »
Yep. It was the first run in the barrel.
I have since "re-whiskyed" it and now I have my American Stock Ale (30% corn + 2 lbs of brown sugar) aging in it. It is a much drier beer than the Wheat Wine but I tasted last night and its coming along pleasantly.
I have since "re-whiskyed" it and now I have my American Stock Ale (30% corn + 2 lbs of brown sugar) aging in it. It is a much drier beer than the Wheat Wine but I tasted last night and its coming along pleasantly.
149
Kegging and Bottling / Corn Sugar vs Table Sugar
« on: August 30, 2012, 01:10:10 pm »
I need to bottle a couple of Belgian-style beers and I ran out of corn sugar. What are your thoughts on just using table sugar (from beets) instead? Should I use the same amount as I would corn sugar?
Thanks
Thanks
150
Ingredients / Re: raisins
« on: August 30, 2012, 12:57:48 pm »
I used 2 lbs of golden raisins for a Raison B'Etra "clone' (10 gallons). I pulled out a quart of wort right before knock-out and put that and the raisins in a blender to soak for 15 minutes. I then gave it a couple of quick blender pulses to chop up the raisins a bit, then put it into the primary fermenter. After 2 years the raisin flavor is still evident.
Carmelizing them first is a good idea. Thanks Denny. I will try that next time.
Carmelizing them first is a good idea. Thanks Denny. I will try that next time.