Messages

31

General Homebrew Discussion / Re: Carbonation

« on: April 02, 2013, 07:35:43 PM »

Trouble? Other than it probably tasting like Fat Tire? 

Give it another couple of weeks to finish carbing and you should be fine.

32

Beer Recipes / Re: Looking for piney, earthy character in hops

« on: March 20, 2013, 01:32:48 PM »

I use Chinook / Simcoe in my amber. It's like being smacked in the face with a pine tree...

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Beer Recipes / Re: Wee heavy and oak

« on: March 18, 2013, 01:04:50 PM »

I have a hard time imagining the subtle flavors of a single malt scotch come through in a beer, especially a big beer, unless you're using something with a lot of smoky character. I think about the bottles of Macallan 12 and 18 I have and just don't see those flavors coming through as anything more than a dry whiskey flavor. If that's the case, it probably makes more sense to use a cheaper blended scotch or even a Canadian whiskey to get that drier whisky character. Just not sure it's worth the price of single malt scotch to upend the bottle into a beer.

I do agree that sometimes bourbon isn't the right kind of whiskey for a beer because it adds more sweetness and a scotch ale is one beer style that already has enough sweetness on its own. I have had bourbon barrel aged scotch ale and thought the barrel could have been better used elsewhere. I've had a rye barrel aged scotch ale and thought it worked well.

I hear you. I used a very peaty, but rather cheap malt that was kicking about the liquor cabinet. The brand is forgettable other than something I would never buy.  I also agree that bourbon is too sweet ( I think it's too sweet by itself!) to add to a strong, sweet beer.

34

Ingredients / Re: What's the strangest ingredient you've ever used?

« on: March 17, 2013, 01:11:26 PM »

One that jumps out at me is sumac

My wife is doing some test batches for a local one-man brewery (Blank Slate, Cincinnati, OH, http://www.blankslatebeer.com/index.shtml), and sumac is one of the things they're about to test. They're going to start by making some teas and blending them into a Belgian Blond to see what they get.

I'd love to know how that turns out. My probrewer buddy was thinking a sumac / saffron / hibiscus farmhouse.

35

Beer Recipes / Re: Wee heavy and oak

« on: March 17, 2013, 09:03:39 AM »

My single malt oaked wee heavy just placed Gold in cat 22 at Drunk Monk, so it can be done. My wee heavy started at 1.100 but had finished rather sweet (but in style) at 1.040. The tannins, and scotch tamed it a little, and definitely added some depth.

36

Ingredients / Re: What's the strangest ingredient you've ever used?

« on: March 17, 2013, 09:00:02 AM »

I'm back in Dubai and just scored some fun ingredients at the spice souk. One that jumps out at me is sumac. It's tart, a little citrusy, earthy and bright purple! It's used on salads here but can be used in place of lemon. I also picked up some dried hibiscus. I need to figure out a good base beer, but I'm leaning towards a sumac / hibiscus wheat might be a good start...

37

Events / Re: NHC 2013 Entry Problems - Possible Solutions?

« on: March 01, 2013, 11:02:20 AM »

I dunno - it sounds like, unless I misunderstood, that the real problem is the lack of judges overall. If you drop the BJCP requirement (and the categories), you could have anybody come in who had a reasonable knowledge of beer.

That's EXACTLY the root of the problem here. Not enough volunteers or judges to keep pace with demand.

...

Is it easy, cheap or always a huge amount of fun to go through the BJCP training, exam(s) and judging throughout your region? Absolutely not.

This. But it's also the problem that waiting lists to get into BJCP exams and classes here in OK are measured in years.

38

Beer Recipes / Re: Schwarzbier

« on: February 28, 2013, 04:24:13 PM »

Yes, too funny. I didn't intend this.

I think crystal in a Schwarzbier is fine. I use it in mine.

Kai

Would you use C-60 or Caramunich II or III?

I was just thinking the same thing since I have 40L Caramunich to hand. How about;

5lbs Munich
4lbs Pilsen
4oz each of Caramunich, BlackPrinz and Midnight Wheat

Puts me at 1.051 OG, & 25 SRM

Hopping schedule remains untouched.

39

Beer Recipes / Re: Schwarzbier

« on: February 28, 2013, 02:56:04 PM »

Thanks for all the great feedback today, and the laughs too. It seems general consensus is good with the BlackPrinz and Midnight Wheat combo, and the C60 probably sneaks in. The only concern Im seeing is the chocolate malt. I might sub that for pale chocolate instead. It's still going to be less roasty than the BCS winning recipe from Jamil, but I don't want a pilsner with food coloring either. We're only talking 4oz of each in 5gal, so I think I'll run with it, and see what happens!

I'll let everyone know how it turns out. I like to see closure on these threads.

late to the game, but have you made Jamil's recipe before?  I have once and it is one of the few recipes of his that I have made that i felt was way off the mark.  It is WAYY too roasty for schwarzbier - I actually told some of my BJCP friends that it was a porter and it was very well received. 

Just my $0.02

Thanks Blatz,
No I haven't made it. I usually turn to BCS if I need a starting point for a recipe or style I'm unfamiliar with. I know everyones tastes differ, but I certainly appreciate the insight.  Now I think I may skip the chocolate and just use the debittered malts b/prinz and m/wheat for the first batch.

40

Beer Recipes / Re: Schwarzbier

« on: February 28, 2013, 01:39:18 PM »

Thanks for all the great feedback today, and the laughs too. It seems general consensus is good with the BlackPrinz and Midnight Wheat combo, and the C60 probably sneaks in. The only concern Im seeing is the chocolate malt. I might sub that for pale chocolate instead. It's still going to be less roasty than the BCS winning recipe from Jamil, but I don't want a pilsner with food coloring either. We're only talking 4oz of each in 5gal, so I think I'll run with it, and see what happens!

I'll let everyone know how it turns out. I like to see closure on these threads.

41

Beer Recipes / Re: Schwartzbier

« on: February 28, 2013, 11:10:42 AM »

The only comment I have is that there is no "t" in Scharzbier

Kai

I've never tried a scharzbier, but I've gotten beer scharz before

I just lol'd...

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General Homebrew Discussion / Re: What's Brewing This Weekend - 3/2 Edition

« on: February 28, 2013, 10:26:07 AM »

Brewing up a schwarzbier on Sunday.

43

Beer Recipes / Re: Schwartzbier

« on: February 28, 2013, 09:04:24 AM »

The only comment I have is that there is no "t" in Scharzbier

Kai

But there is a W... 

and to think I studied German for 2 years... Fixed it.

44

Events / Re: NHC 2013 Entry Problems - Possible Solutions?

« on: February 28, 2013, 08:33:01 AM »

There's no easy answer to any of this, demand clearly swamps supply. We've had good suggestions of caps, earned places, qualifying rounds etc, but what I focus on is who is entering. Anyone can enter, its all inclusive, but we should be setting expectations. I realize this may sound arrogant or elitist, so hear me out. If I you don't honestly think your beer can win BOS, then why enter?.  If you've got some score sheets back from other competitions with a 32 and "great beer" in the comments, well done, but that's not going to cut it in NHC.  Beers submitted to NHC should be labors of love, tweaked recipes that have been rebrewed and improved until they're perfect to their owners

If your beer isn't consistently medalling in AHA competitions / state fairs / MCAB qualifiers, or at least regularly scoring in the upper 30s / 40s, then all you're going to get from NHC is more feedback, and that's not what NHC is about. I've got six beers going into NHC that have medaled multiple times and regularly score hi 30s and 40s. I've been brewing for 7 years but havent entered in the past because I haven't felt my beers were good enough. This year I decided I was ready to step up to the plate. This year I think I'm finally good enough for NHC. I think NHC should be where the best beers in America duke it out. Maybe thats already taken care of with MCAB. Justs my 2 cents.

I apologize to anyone I offend with this; I'm very passionate about brewing, and don't want to see the AHA implode from unsustainable growth.

45

Ingredients / Re: Lyle's Golden Syrup

« on: February 28, 2013, 12:24:56 AM »

It's got this lovely buttery flavor, but not in a diacetyl way. I use it in my Barleywines to dry things out a little. I miss living in the UK where it's a buck per pound in every grocery store. I use it a lot in baking too, and corn syrup just isn't the same.