256
Beer Recipes / Re: IIPA recipe / how's it look?
« on: January 20, 2012, 04:11:13 am »
I would drop the cara-pils as well, and increase the corn sugar to 10% of the fermentables and drop the pale malt accordingly.
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257
Kegging and Bottling / Re: Options for corked bottles
« on: January 20, 2012, 04:03:17 am »
Bump.
I still would like to know about those rubber/hybrid corks.
I still would like to know about those rubber/hybrid corks.
258
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: January 16, 2012, 09:09:23 am »
"Very nice beer. Very fresh too. I like how they rye and hop flavors combine and compliment each other. I like the bitter finish. Time to grab a couple of cases today. This beer will go very nicely with my tradional Frogmore Stew on Superbowl Sunday!"
How the heck do you know what Frogmore Stew is living in Hawaii? I am from SC.
How the heck do you know what Frogmore Stew is living in Hawaii? I am from SC.
259
Ingredients / Re: pumpkin blossom honey
« on: January 16, 2012, 08:55:08 am »
I have not. I have a friend who turned me on the website and she has made a meadowfoam and a baby's breath mead. They are both pretty young right now. When I get back I plan to order some pumpkin blossom honey.
260
Ingredients / Re: pumpkin blossom honey
« on: January 15, 2012, 10:08:35 am »
Check out http://www.flyingbeeranch.net
They have pumpkin blossom honey and several other unique ones.
They have pumpkin blossom honey and several other unique ones.
261
General Homebrew Discussion / Re: any opinions on how to enter these beers?
« on: January 15, 2012, 04:01:59 am »
A Saison with a lot of Brett character belongs in Belgian Specialty. It will get dinged in the Saison category if the judges are good.
262
All Grain Brewing / Re: Good Old American two step
« on: January 12, 2012, 11:19:02 pm »
That is not it. It is under the "other fermentables" section and has a chart (similar to the decoction chart). I believe the first rest is at 95F or so.
263
All Grain Brewing / Re: Good Old American two step
« on: January 10, 2012, 10:39:13 am »
If I had my book with me I could but unfortunately I am in Afghanistan without it (I can't brew here anyway) 
I am sure someone on the forum has it and can post Randy's ceral mash schedule.
I am sure someone on the forum has it and can post Randy's ceral mash schedule.
264
Beer Recipes / Re: American Farmhouse
« on: January 08, 2012, 02:25:55 pm »
I think the rye would conflict with the acid malt and agree with the suggestion to use flaked oats instead.
265
Kegging and Bottling / Re: Options for corked bottles
« on: January 08, 2012, 01:16:37 pm »
"plastic\real crok hybrid things"
What are these? Are you talking about the plastic champagne corks or something else? The reason I ask is that I noticed some Belgian brewers are now using a synthetic cork on thier bottles. I got in touch with the manufacturer and they said they were not importing to the US yet. Maybe they have started.
A warning on the plastic champagne corks. I used them when I first started bottle conditioning Belgian beer. Over half the bottles ended up with no carbonation even though I could see krausen had gotten up into the corks. On further inspection I noticed tiny cracks in the corks that did not have carbonation.
What are these? Are you talking about the plastic champagne corks or something else? The reason I ask is that I noticed some Belgian brewers are now using a synthetic cork on thier bottles. I got in touch with the manufacturer and they said they were not importing to the US yet. Maybe they have started.
A warning on the plastic champagne corks. I used them when I first started bottle conditioning Belgian beer. Over half the bottles ended up with no carbonation even though I could see krausen had gotten up into the corks. On further inspection I noticed tiny cracks in the corks that did not have carbonation.
266
All Grain Brewing / Re: Good Old American two step
« on: January 08, 2012, 12:54:21 pm »
Yeah. I was going to mention that your efficiency will increase but then I saw you already brewed it. Also, I like to use the cereal mash schedule described by Randy Mosher in his book, "Radical Brewing".
Looks like you will have an Imperial CAP.
Looks like you will have an Imperial CAP.
267
Beer Recipes / Re: The Maibock
« on: December 12, 2011, 11:33:31 am »
My thoughts exactly - Carahell=German, Crystal 10='Merican 
268
Beer Recipes / Re: Hop my Belgian American hybrid?
« on: December 06, 2011, 03:21:19 am »
I vote for Spaltz as bittering and Saaz as FWH and late additions.
269
All Grain Brewing / Re: Time to fill up the keezer
« on: December 02, 2011, 11:44:31 am »
Make a checklist before hand so you can keep track of everything. That way you won't forget about the little things like adding Irish moss, yeast nutrient, etc.
And don't start drinking beer until you have at least mashed in the second batch
And don't start drinking beer until you have at least mashed in the second batch
270
General Homebrew Discussion / Re: Is my pilsner done fermenting?
« on: December 02, 2011, 11:30:09 am »
Do a diacetyl rest. Let the temperature rise to 65F or so for a couple of days. Then start cooling it down to 35F or so over a few days before you rack it off the yeast. That may get you down a couple more points.