Messages

1771

The Pub / Re: Wife and Homebrew?

« on: November 17, 2010, 03:22:21 pm »

My wife bought me my original homebrewing kit and has always been a huge supporter.  As an example...we're working on a bathroom remodel.  She wanted to get a custom made fused glass sink.  Very arty, very expensive...so expensive that I didn't ask how much.  If that's what she wants, that's what she deserves.  She brought home the prototype and I was astounded to see that she'd had the artist make glass hop leaves and cones and set them into the sink!  WOW!!!!

Cool!  Post some pictures for us when you can.

1772

All Grain Brewing / Re: Smoked beer help please?

« on: November 17, 2010, 10:52:13 am »

I recently use 1 lb. of the Briess cherrywood smoked malt in a 1.058 OG Gotlandsdricke.  No off flavors that I could detect.  Smoke flavor was quite subtle; you could taste it on one sip, but not the next.  Well balanced with the small amounts of juniper berries & crystal rye I used.  Turned out to be one of the best beers I've brewed.

I had a beer last night made with 1 lb of the cherrywood smoked malt, and found it to be overly phenolic and bandaidy.  It got a bit better as you drank it, but it wasn't the smooth smoke I get from the beechwood smoked beers, or even the alder wood ones.

I am not sure about the phenols in the malt, but smoked beers go phenolic after a long period of time, >6 months. 

That's interesting to hear, because it has not been my experience.  I regularly age beers for >>6 months, and the 100% smoked dopplebock I made that got BOS was over a year old before it was even kegged.  And I age Alaskan Smoked Porter and it's delicious, not off in a phenolic way at all.  bouef

I was thinking the same thing.  My rauchbier lagered for over 6 months in the kegs and there was no hint of phenols.

I did one of the vertical tastings of Alaskan Smoked Porter at GABF a couple years ago and didn't notice any phenols other than the pleasant smoke even in the really old samples.  The smoked beer I have at home now is probably older than 6 months and tastes pretty fresh to me.

1773

Yeast and Fermentation / Re: WYeast 1388: Does it give the beer a sour flavor?

« on: November 17, 2010, 08:25:40 am »

1388 is not sour the way a sour ale is.  It is tart the way a ripe pear is, as opposed to sour the way vinegar or lemonade is.  Would not have been my first choice for a Belgian IPA though, but it does make a nice tripel or strong blonde.

I agree with your sensory analysis, but I have had good success using it in a Belgian IPA.  I think that the flavors may clash with certain hop varieties, though.  My current batch used Palisades and Santiam and I'm not as fond of it as the last batch, which used a lot of Cascades and had some rye malt in it.

1774

The Pub / Re: Monks in New Mexico Build Brewery

« on: November 17, 2010, 06:08:25 am »

Here's another article about the New Mexico native hops
http://newscenter.nmsu.edu/news/article/7420/

1775

General Homebrew Discussion / Re: What's the most you've ever done in a weekend?

« on: November 17, 2010, 05:46:59 am »

I've gotten the impression from this thread that a lot of us have tried or been "forced" to brew more than usual, and not many of us enjoyed it.  It makes me wonder if I would enjoy professionally brewing as much as I like to daydream about.

I've always wondered if brewing professionally would ruin a perfectly good hobby.  I've helped brew at a couple of 10 barrel breweries and found the work to be hard, but satisfying.  Certainly not as much time to relax because there is always something that needs to be done in a commercial setting as opposed to reading a magazine and smoking a cigar while the mash converts at home.  There's most likely more stress involved in making beer that is good enough for people to want to buy.  A mistake could potentially cost a lot of time and money. 
But most pro brewers tell me that "it's better than working at a real job"

1776

Commercial Beer Reviews / Re: Guinness Foreign Extra Stout

« on: November 16, 2010, 02:54:55 pm »

No, I'm actually not wrong.  There are two slightly different versions.  The 6.5% has been available here for a long time, but not the 7.5%.  I'll have to pick some up.  I'll also check to see if the slightly less strong version is still at the store.

both versions are both still available.  that's what I'm saying - you're wrong in saying that its not available in the States - it was just released in the states (which is what generated this thread and hence why I said it in my best "McLaughlin Group" w/ smiley statement since an article referenced the new release- damn interwebs). 

there's now 3 versions of packaged Guinness available on the market - Draught w/ widget, Extra Stout, and Foreign Extra Stout - (4 if cans are still out there)?

I thought you were saying that there was only the one strong Guinness in the heavier, 12 ounce bottles, so I went to my local store and bought a six-pack of imported Guinness Extra Stout.  This one was brewed in Canada and doesn't have the alc% on the bottle, but as I recall it's about 6.5%. It's been on the shelf of that store for a long, long time.  I'll have to go look for the newly released Foreign Extra at a real beer store.

1777

Commercial Beer Reviews / Re: Guinness Foreign Extra Stout

« on: November 16, 2010, 02:33:00 pm »

Apparently, this beer has not been available in the American market for 80 years.

Really?!? I bought some in upstate New York last winter....

It's always been in the markets here in southern Oregon.

I think you guys are thinking of Guinness Extra Stout and not the Guinness Foreign Extra Stout, which is different - 4pks vs. 6pks, 11.2oz bottles vs. 12oz, and about 3% abv or so.

Actually there are two versions of this beer.  The U.S. version came in at about 6.5% and Foreign Extra at 7.5%.  The stronger one has never been available in the U.S. as far as I know.  I have a bottle from the Cayman Islands that says "Guinness is good for you" right on the label.  You won't see that in the states.  
The draught Guinness in the 11.2 ounce bottles with the widget is an entirely different animal.

sorry Jeffy - you're wrong   .  what we are talking about is the one that is 7.5% that just became available in the US - I bought some last week at Total Wine.  

I'd be surprised that we have it before Tampa, so its probably out there if you want it.

No, I'm actually not wrong.  There are two slightly different versions.  The 6.5% has been available here for a long time, but not the 7.5%.  I'll have to pick some up.  I'll also check to see if the slightly less strong version is still at the store.

1778

Commercial Beer Reviews / Re: Guinness Foreign Extra Stout

« on: November 16, 2010, 02:08:06 pm »

Apparently, this beer has not been available in the American market for 80 years.

Really?!? I bought some in upstate New York last winter....

It's always been in the markets here in southern Oregon.

I think you guys are thinking of Guinness Extra Stout and not the Guinness Foreign Extra Stout, which is different - 4pks vs. 6pks, 11.2oz bottles vs. 12oz, and about 3% abv or so.

Actually there are two versions of this beer.  The U.S. version came in at about 6.5% and Foreign Extra at 7.5%.  The stronger one has never been available in the U.S. as far as I know.  I have a bottle from the Cayman Islands that says "Guinness is good for you" right on the label.  You won't see that in the states. 
The draught Guinness in the 11.2 ounce bottles with the widget is an entirely different animal.

1779

All Grain Brewing / Re: Smoked beer help please?

« on: November 16, 2010, 01:16:55 pm »

The problem with making a consistent smoked beer is the variability of the malt.  Wyerman gives a real nice flavor, but I can never tell how old it is just by smelling and tasting it.
I've had more phenolics from peat smoked malt, never had that with Briess cherry wood, but even using 50% Briess I still didn't have the smoke intensity I was looking for.
The best smoked beers I've judged and made have been made with home-smoked malt.  If you smoke the malt over heat, obviously use less and don't try to substitute the base malt with it.  If you cold smoke the malt you can use it as the base malt.  My current smoked beer is almost entirely home-smoked malt over citrus wood.  I have a post somewhere in the forum with pictures of the smoke box.
If it turns out to be too smokey, blend it back with another keg.
I think your recipe looks just fine btw

<edit> http://www.homebrewersassociation.org/forum/index.php?topic=2814.0
found the link for pictures of my smoker

1780

Equipment and Software / Re: Auto siphon cracking

« on: November 16, 2010, 10:22:31 am »

I am working on putting the seal from the plastic cane onto a stainless cane, but so far I haven't found exactly the right fit.  They glue the thing to the bottom of the plastic cane and that makes it difficult to get off intact.  I seem to have enough car parts around that I should be able to make something appropriate.  As soon as I do I'll post a picture.

1781

Yeast and Fermentation / Re: Losing too much out the blowoff tube

« on: November 16, 2010, 10:19:25 am »

Yes, try the fermcap.  I use it in most of my beers to prevent blowoff, as well as in the kettle to avoid boilovers.

Me, too.  It is pretty amazing stuff and a 16 ounce bottle is pretty much a lifetime supply.  I think it says to use 10 cc in 7 barrels or something like that.  A couple of drops in boiling wort settles it right down and helps prevent boil-overs.

1782

Commercial Beer Reviews / Re: Weyerbacher Mike

« on: November 16, 2010, 08:07:02 am »

Actually upon reflection there was one which was quite good. Their Double Simcoe IPA was a fine beer. But of the notes I had handy shouldn't more than 1 out of 15 be stellar?

eh - even that one left me thinking there's at least 25 IPAs I would rather be having at this moment.

never tried Blithering - mainly because I've been gunshy on purchasing given my other experiences. 

And I'm not a fan of Simcoe hops.  It's just not a pleasant aroma for me.  bouef

1783

General Homebrew Discussion / Re: And the "Learning" continues....

« on: November 16, 2010, 08:04:49 am »

I have left the mash vessel valve open so many times that I am now OCD about it.

Check valve - take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve
take two steps - turn around an recheck valve.....

Same here.  It is so disappointing to see a big puddle of fresh wort on the floor.

1784

Commercial Beer Reviews / Re: Weyerbacher Mike

« on: November 16, 2010, 06:09:34 am »

I just cannot find a Weyerbacher offering I find exceptional, even their best come off as mediocre.

Amen to that -

I remember an excellent vintage bottle of Blithering Idiot several years ago.  I think it was marked 1998, but I may be wrong.  It was one of my favorite barley wines ever even though when I tasted it it was probably 6 or 7 years old. That said, I don't go out of my way to taste their usual offerings.

1785

Yeast and Fermentation / Re: Oxygenating Wort

« on: November 16, 2010, 05:09:08 am »

What is a MixStir?

Bluesman has a photo of it about six posts up.