16
Pimp My System / Re: Blatzhaus Electric Brauerei
« on: December 12, 2012, 09:41:24 am »
Looks awesome Paul. I know it's been a dream of yours for quite a while. Happy to see it finally became a reality for you! Cheers!!!
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17
All Things Food / Re: BBQ Style
« on: December 09, 2012, 04:36:14 pm »
A couple racks of Baby Backs...
19
Beer Recipes / Re: Hopping levels to balance a big milk stout
« on: December 06, 2012, 07:34:42 am »If you want residual sweetness, why are you adding sucrose which will just dry it out? Lactose isn't all that sweet.
I think 40 IBUs is a good target.
I'm going for that "creme brulee" sort of thing. That's why I'm going to caramelize the sugar first in hopes of getting some burnt sugar type flavours. May not work but I figured I'd give it a try. I know the sugar will dry it out but I figured with a lb of lactose and a lb of C120 I would still get some sweetness.
Plus, I did want to get the alcohol up a bit. Maybe I should go with 1/2 a lb of caramelized sucrose for the flavour aspect and see if I get what I'm after without drying it out too much. But, the goal is toasted marshmallow more than anything else (note the vanilla bean in there too).
Just a thought.... Rather than the caramelized sucrose you might consider taking a gallon of the wort & boiling it separately, reducing it down to a pint or so of syrup. I do this with my Strong Scotch Ales. May not be exactly what you're looking for but I thought I'd throw it out there... Cheers!!!
20
Beer Recipes / Re: Hopping levels to balance a big milk stout
« on: December 05, 2012, 01:33:18 pm »
If I were a bettin' man I'd put money on ~1.020 FG due to the pound of C120 & a pound of lactose. IMO, that's where I like them to be anyway. It is a Sweet Stout and you're really not looking to balance it with the hops. 60 IBU's might be okay. I'd probably stick with the ~33 IBU's or just a skosh more... YMMV. I wouldn't be afraid to put a pound of Chocolate in it either. Personal preference I guess. Love that chocolate... Cheers!!!
21
Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: November 16, 2012, 08:54:38 am »
Hmmmm.... Never seen it before? US-05 has always been my go to West Coast Ale Dry Yeast. I'm curious to see how it pans out. Cheers!!!
22
All Grain Brewing / Re: Wet milling fail / I'm an idiot
« on: November 16, 2012, 07:16:15 am »Wow, that is some serious moisture. I condition the grain with a spray bottle as I am dumping it from scale to bucket. I just spray the grain as it falls in. I always let it sit at least 20 minutes before milling after all that spraying as well. It does make my grain bed seem "fluffier".
We live and learn right? At the very least it is a wild photo. How much grain were you milling there?
+1... My primary reason for conditioning the malt is to reduce the dust, and it works. The real key is letting the malt rest before milling it. YMMV. Cheers!!!
23
All Things Food / Re: BBQ Sauces
« on: November 07, 2012, 09:34:33 am »I've got a couple brisket going on this weekend, feel free to send me some of that sauce you're making and I'll let you know how it is
I've asked this elsewhere but for brisket, should I go sauced or unsauced? I have a couple bottles of Sweet Baby Ray's but only cause someone said it was good, never tried it. Personally, I have a low tolerance for acid and I'm not much of a sauce person (I even prefer chicken wings just breaded and seasoned with a little salt and pepper). I don't think I have any bourbon to add to the SBR's sauce either.
Just a personal preference I guess but I'm not a fan of tomato based BBQ sauce on brisket. I do like to make an Au Jus type of sauce with beef broth, caramelized onions and a few other spices. A little, very little, tomato based BBQ sauce with the Au Jus can give it a "special" zing too. Cheers!!!
24
Beer Recipes / Re: Session Sweet Stout
« on: October 26, 2012, 09:23:43 am »That looks excellent too. What's the thought behind the carapils? Body and foam stability?
Yes, That's the general consensus although some will contest its necessity. Others might suggest some wheat in place of the cara-pils for the same purpose. Basically it boils down to brewer's preference. Cheers!!!
25
Beer Recipes / Re: Session Sweet Stout
« on: October 25, 2012, 01:18:49 pm »
This recipe earned BOS at a County Fair a few years ago. Cheers!!!
5 1/2 Gallons
Malt & Sugar
6 lbs. Dry Malt Extract (60 minutes) (Briess Dried Malt Extract- Golden Light)
Steeping Grains
1 lb. Chocolate malt
12 oz. Crystal malt 60° L
8 oz. Dark Roasted Barley
8 oz. Cara-Pils
4 oz. Black Patent malt
Hops Pellets & Boil Additions
1 oz. Columbus 12.2% AA 60 Minutes
1 lb. Lactose (15 minutes)
1 t Irish Moss (15 minutes)
Yeast
1 packet Safale S-04 dry Ale yeast rehydrated
5 1/2 Gallons
Malt & Sugar
6 lbs. Dry Malt Extract (60 minutes) (Briess Dried Malt Extract- Golden Light)
Steeping Grains
1 lb. Chocolate malt
12 oz. Crystal malt 60° L
8 oz. Dark Roasted Barley
8 oz. Cara-Pils
4 oz. Black Patent malt
Hops Pellets & Boil Additions
1 oz. Columbus 12.2% AA 60 Minutes
1 lb. Lactose (15 minutes)
1 t Irish Moss (15 minutes)
Yeast
1 packet Safale S-04 dry Ale yeast rehydrated
26
The Pub / Re: I thought I got a computer virus!
« on: October 19, 2012, 06:53:00 am »
Soooo. Your belly got a virus??? 
27
Other Fermentables / Re: Sulfur aroma in cider
« on: October 15, 2012, 09:54:54 am »Pretty common, especially in cider fermented at ale temps. It should age out.
If the sulphur aroma doesn't go away you can add a small piece of copper, like copper pipe, to the cider. Don't use pennies. They're mostly Zinc now, at least since ~1982. Cheers!!!
I've heard that and may give it a try with my perry. How long does it need contact?
That depends on how bad it is and how much copper is introduced. It might take up to a day or two. Your nose is the best test. You can suspend the copper in beer/wine/mead/cider with sanitized fishing line or in a sanitized nylon and move it around to get in into contact with as much beer/mead/wine/cider as possible. It's an amazing thing. I added a small section of copper tubing to the inside of my brew kettle as part of the dip tube and solved it. Cheers!!!
28
Other Fermentables / Re: Sulfur aroma in cider
« on: October 15, 2012, 09:14:50 am »
If the sulphur aroma doesn't go away you can add a small piece of copper, like copper pipe, to the cider. Don't use pennies. They're mostly Zinc now, at least since ~1982. Cheers!!!
29
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 07:12:21 am »
I know some very good brewers will say Bah Humbug, just sprinkle it. Obviously it works but I have to wonder if there is just an over abundance of yeast cells in a packet that it doesn't really matter. I always rehydrate BTW. Good to see you had positive results. Cheers!!!
30
All Grain Brewing / Re: Parti-gyle
« on: October 11, 2012, 07:50:14 am »
I gained a ton of information from this website... Cheers!!!
http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html#3
http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html#3