Messages

901

General Homebrew Discussion / Re: Headache City

« on: July 26, 2012, 08:25:20 AM »

I agree completely.  The worst headaches I've ever gotten are from drinking a couple cups of Miller at a Blackhawk's game (yes, I've done this repeatedly). .

That's funny. The worst headaches I've ever gotten were from drinking beers at a Rangers game and realizing that I paid at least $60 for crappy beer. (and I've done this repeatedly too.)

I must just be lucky up here in New England. At all the stadiums around here the typical BMC swill averages about $8 a draft, but there's always decent craft beer available, and usually for just $0.25-$0.50 more than the garbage beer. Bud for $8.50 vs. Harpoon IPA for $8.75 - that's a no-brainer.

902

The Pub / Re: song title game

« on: July 25, 2012, 08:29:51 PM »

Between the Devil and the Deep Blue Sea - Thelonius Monk

+1 point since I'm drinking a Brother Thelonius as we speak

903

Commercial Beer Reviews / Re: Your Top 4 Hefeweizens?

« on: July 25, 2012, 08:26:08 PM »

For me it's:
Schneider Weisse
SN Kellerweis
Weihenstephan
Julius Echter

904

Ingredients / Re: Big 'old hops

« on: July 25, 2012, 02:32:03 PM »

Columbus:

You're using sunflowers to train your hops bines on? Looks like an awesome idea. If I ever move my hops out of containers I will have to try this. What variety of sunflower are you using?

905

Beer Recipes / Re: IPA recipe help

« on: July 25, 2012, 10:51:35 AM »

I am getting close to getting the recipe finalized but had one more thought. Should I used Columbus only for bittering or would it work well in the last 10 minutes of the boil?

Give it a good smell. If you like it then use it liberally in your late adds and dry hops. If you don't like it, then keep it for bittering. Some Columbus is more dank and pungent, some has more citrus. There's definitely some variability between Columbus crops. Frankly, I love Columbus everywhere in all its forms, but YMMV.

906

General Homebrew Discussion / Re: What's Brewing This Weekend - 7/27 Edition

« on: July 25, 2012, 10:41:06 AM »

Belgian Barleywine didn't happen yesterday, but the starter is already cold crashed so I'm hoping to do it in the next couple of days. The only good thing is that that gave me enough time to run to the LHBS to get some Special B, otherwise I probably would have had to make do with some CaraMunich I had on hand.

907

The Pub / Re: song title game

« on: July 25, 2012, 09:11:55 AM »

My Michelle - G'n'R

908

Yeast and Fermentation / Re: Sour Worting

« on: July 25, 2012, 08:36:11 AM »

What kind of pH adjustment are you guys doing on your mash/wort with this method? I was thinking that if you use a high percentage of acidulated malt and/or use a big addition of phosphoric or lactic acid to get the pH lower than normal then you may give your lacto bugs a bit of a head start to outcompete any nasties.

909

The Pub / Re: song title game

« on: July 24, 2012, 08:24:56 PM »

Live Undead - Slayer

910

General Homebrew Discussion / Re: Fermentation Temps

« on: July 24, 2012, 10:13:17 AM »

I don't think they're talking about temps freely fluctuating. Many brewers will bring the temp up a few degrees after the majority of fermentation is completed. This helps the yeast finish those last few points of fermentation and also helps the yeast clean up some of the less desirable byproducts of fermentation.

911

Beer Recipes / Re: IPA recipe help

« on: July 24, 2012, 10:04:43 AM »

+1 to Columbus or Chinook for bittering. Also, make sure you have enough sulfate in your water. I start with RO water and use ~1 gram of Gypsum per gallon of my finished beer.

912

General Homebrew Discussion / Re: Headache City

« on: July 24, 2012, 09:52:32 AM »

There is a beer from a brewery in St. Louis that gives me a headache if I drink more than one.

That's funny, there's one from Milwaukee that does the same to me...

913

Beer Recipes / Re: IPA recipe help

« on: July 24, 2012, 09:13:58 AM »

Sounds like you're in the right ballpark. I'd go with a big flameout addition and at least an ounce of each for dry hops.

914

Ingredients / Re: Big 'old hops

« on: July 24, 2012, 09:09:59 AM »

I planted Cascade, Mt Hood and Willamette this year. Had some bug issues (but not Japanese Beetles amazingly). I have one bine on each that are in the 6-8 foot range and a few on each that are under a foot. No buds yet, and I'm not even sure if I'll end up with any. Just hoping the roots are growing strongly enough to get a good harvest next year.

915

Yeast and Fermentation / Re: Stuck Fermentation - Best Course?

« on: July 24, 2012, 09:01:42 AM »

I think rousing the yeast and bumping up the temp a few degrees should pretty much always be the first step with a stuck fermentation. Next step would be US-05, or even better a starter of something fairly clean and attenuative (i.e., WLP001) at high krausen.