Messages

1

Ingredients / Honey in a Heffe?

« on: March 10, 2013, 07:57:29 am »

Alright guys, next week I'm going to attempt a clone of a local DFW beer call Revolver Blood and Honey.  It is an American Wheat style beer with Blood Orange Zest, Local Honey and spices.  I've got the spice and Orange down but have never used Honey in a brew. 

I'm looking for a strong honey aroma with a nice recognizable honey finish.  Any advice would be greatly appreciated. 

It will be a 5 gal batch. 

Thanks

2

Ingredients / Re: Fresh Ginger or Dry Ginger??

« on: March 09, 2013, 06:01:12 pm »

The Ginger I got at the Brew shop was not ground but it was in small dried chunks.  It's the cool thing about this hobby.  Experimentation!!  LOVE IT!

3

Ingredients / Re: Fresh Ginger or Dry Ginger??

« on: March 07, 2013, 04:36:18 pm »

So I decided to use .5oz of Dried Ginger Root I bought at my local homebrew shop for my 5 gal batch of Saison.  I added it at 15min and left it in the Primary for 2 weeks before racking to the secondary.  WOW the Ginger flavor is HUGE!  It's way more than I was looking for.  What could I have done different?

I was looking for subtle tones of Ginger not IN YOUR FACE GINGER!

Also, it completely took away the amazing notes the WYEAST 3711 gives to the nose of the brew.

4

General Homebrew Discussion / Re: Mailing Beers???

« on: March 03, 2013, 09:50:55 am »

GREAT info!! 

Thanks again fellas!

5

General Homebrew Discussion / Mailing Beers???

« on: February 22, 2013, 09:18:55 pm »

I would like to mail a few of my homebrews to a friend in Denver to get his feedback.  I think it's against better judgement to mail it via Postal Service.  What have you guys done in the past to ship your brews?

Thanks again for the advice!

Cheers

6

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/16 Edition

« on: February 22, 2013, 09:13:20 pm »

I'm brewing my 3rd batch of the Saison I'm working on.  I'm adding 2 new additions:  Corriander Seed and Belgian Candy Sugar.

7

Kegging and Bottling / Re: Beer Labels?

« on: February 16, 2013, 08:41:29 am »

Right on!  Thanks

8

Kegging and Bottling / Beer Labels?

« on: February 15, 2013, 03:18:56 pm »

Do any of you guys print beer labels for your brew?  If so what websites do you reccomend or other ideas that might work. 

9

General Homebrew Discussion / I'm going to Cellar The Abyss 2012???

« on: February 15, 2013, 03:06:34 pm »

I was lucky enough to grab a bottle in Ft. Worth a few weeks ago and thinking about putting it in the Cellar?  My question is when will it mature?  How long have you guys cellered past vintages of The Abyss?

10

Yeast and Fermentation / Re: Hennepin Clone Yeast Question??

« on: February 08, 2013, 05:38:09 pm »

Can you guys point me in the right direction to work on the gathering the Yeast from the bottle idea? 

Not quite sure where to start with that one. 

11

Ingredients / Re: Fresh Ginger or Dry Ginger??

« on: January 27, 2013, 08:59:43 am »

Ok guys, thanks for the advice.  I'll let ya know how it goes!

I just racked my first batch to the Secondary and going to brew the second batch with the additions on Tuesday. 

Cheers!

12

Yeast and Fermentation / Re: Hennepin Clone Yeast Question??

« on: January 27, 2013, 08:55:18 am »

Thanks guys!  Totally makes sense

13

Yeast and Fermentation / Hennepin Clone Yeast Question??

« on: January 26, 2013, 04:58:11 pm »

Why are they using these yeast below instead of a Saison Yeast?


Brewery Ommegang's Hennepin Ale clone
 
 5 gallons, extract only; OG = 1.070; FG = 1.008 IBUs = 24 ABV = 8.0%
 
Ingredients:
 •6.6 lbs. Muntons light malt extract syrup
 •0.5 lbs. Muntons light malt extract powder
 •2 lbs. light candi sugar
 •6.5 AAU Styrian Golding hops (bittering hop) (1.25 oz. of 5.25% alpha acid)
 •1.75 AAU Saaz hops (bittering hop) (0.5 oz. of 3.5% alpha acid)
 •1 tsp. Irish moss
•1 oz. dried ginger root
•1 oz. bitter orange peel
•White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast
 •0.75 cups corn sugar (for priming)
 

14

Ingredients / Re: Fresh Ginger or Dry Ginger??

« on: January 26, 2013, 04:49:01 pm »

Does the Candied Ginger have a different flavor profile? 

15

Ingredients / Fresh Ginger or Dry Ginger??

« on: January 26, 2013, 01:48:41 pm »

My question is what are the main differences?  Which do you guys prefer to use?  Will one get more flavor than the other?

I'm looking to add some ginger and Corriander to a Saison I'm working on and want to develop some depth of flavor.