Messages

241

Beer Recipes / Re: What makes a recipe "yours"?

« on: February 29, 2012, 12:24:14 PM »

"No offense, but who are you to decide?  There's nothing wrong with simple recipes, and there's nothing wrong with complicated recipes, as long as you have a reason for every ingredient being there in either type."

None taken. I decide when its my beer - or rather the beer that I am going to brew. That is what makes it "my recipe". I too have some recipes with complicated grain bills. However, my style of brewing is to lean to the simpler side, at least in recipe formulatoin.

242

Wood/Casks / 5 gallon Balcones Distillery Barrel

« on: February 29, 2012, 12:00:01 PM »

I got one. At least it should be on the way. Whiskey freshly pulled out. My only dilema is that I am still in Afghanistan and the barrel will be at my house in a week or so.

I have a beer at home that can go in it (Wheat Wine, OG 1.103 or so) and I think I can get a friend to come over and rack it in.

How long do I dare wait to fill up the newly drained barrel? How long to you think would be good to let the Wheat Wine age in it? I won't be able to taste test until I get home in June. Do you think 3 months will be too long?

I don't really want it filled up with water to begin with for fear of loosing all that whiskey flavor goodness. What have people's experiences been with the first round of these barrels?

Your responses are appreciated. Thanks.

243

Beer Recipes / Re: What makes a recipe "yours"?

« on: February 28, 2012, 12:13:52 PM »

I think most recipes I find are too complicated (grain-bill wise). I find myself questioning the need for some grain additions so I usually simplify them. For instance, I say "It can't be a German beer if you use over 3 different grains".

244

General Homebrew Discussion / Re: Golden Bock?

« on: February 26, 2012, 08:38:48 AM »

With that much base malt I am not sure you need the Carahelles or Carafoam but everything else looks good. Must wait until May 1 to tap 

245

Ingredients / Re: Bad Amarillo

« on: February 25, 2012, 12:11:23 PM »

It could be that what was sent was harvested late. That could account for the less than stellar characterisics. Or they could have had a bad boat ride.

246

Beer Recipes / Re: Need to use some excelent chocolate

« on: February 23, 2012, 12:32:59 PM »

I would shave the chocolate and add it to the secondary. How about in a Belgian Dubbel? Or maybe Belgian Strong Dark?

247

Yeast and Fermentation / Re: Always label your starters

« on: February 09, 2012, 09:59:22 AM »

Isn't that what the grease pen is for? (to label the flask).

248

General Homebrew Discussion / Re: GABF

« on: February 09, 2012, 09:56:43 AM »

Well, the KROC event is free (The World Brewers Fourm). There will be announcements as the GABF gets closer. I would not bother going to the convention hall on Friday or Saturday night (unless as a volunteer server) so that only leaves you with Thursday night and/or Saturday afternoon to attend (and buy tickets).

But do not worry about that. There are literally hundreds of beer events going on in Denver for those days (Thurs - Sun). With the opening of several new beer bars and breweries in Denver since the last GABF I am sure there will even be more this year.

It is definately a "must attend" event for and beer lover. How much you spend will be up to you. One piece of advice for a hotel (if you need one) I would give would be to stay north or south of Denver because the rates get cheaper the farther away from downtown you stay. As long as you are close to I-25 public transportation is very good.

249

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: February 02, 2012, 10:32:27 AM »

I have gone from brewing to serving a Hefe in as little as 7 days and everyone loved it. It is SUPPOSED to be cloudy. 

250

Yeast and Fermentation / Wyeast 1581-PC

« on: February 02, 2012, 10:30:12 AM »

Belgian Stout yeast. Anyone used it yet? If so, what do you think?

251

Events / Re: AHA Conference Registration Opens Feb 1

« on: February 01, 2012, 10:42:30 AM »

Thanks, that did it (it is a strange thing to have to check).

Buffet tickets hell, more like a Led Zepplin reunion tour !

Hotel and Conference booked. Now, they just have to let me come home from Afghanistan in time to go. I missed last year's NHC because of this freakin' deployment ! 

252

Events / Re: AHA Conference Registration Opens Feb 1

« on: February 01, 2012, 10:31:15 AM »

I booked the hotel but no matter how I try the book the conference on the AHA webiste I get this error:

"There are one or more errors with your registration and it cannot be saved to the cart at this time. Please review your selections and then add the registration to the cart"

I have tried the full package and the social package options - same error.

253

Beer Recipes / Re: Its kind of like an alt?

« on: January 26, 2012, 10:23:45 PM »

I would add 1oz of carafa for color. It looks like you will be on the light side without it.

254

Ingredients / Re: does 6 row need a pritein rest?

« on: January 24, 2012, 10:36:31 AM »

It depends on what other fermentables you have in the mash. Most people don't use 6-row unless they are using some other fermentable that has low or no diastatic power, like corn or rice. Together these ingredients benefit from a protien rest.

255

General Homebrew Discussion / Re: Bench cappers

« on: January 23, 2012, 04:04:57 AM »

Champagne corker

http://www.homebrewing.org/Champagne-Floor-Corker_p_505.html

You will never have to buy another device for bottling - whether it be wine, champagne, belgian corks, or bottle caps.