Topics

16

General Homebrew Discussion / Bourbon Vanilla Imperial Porter - What Category?

« on: March 17, 2011, 06:16:15 am »

When entering this beer in a comp, what would it be categorized?  Category 23 or Category 21?  I beleive it would be 23, because of the bourbon and imperial porter base.  Would like the judges out there to give an opinion.  Thanks.

17

Yeast and Fermentation / Wyeast 1450

« on: August 11, 2010, 03:39:43 pm »

10 days fermenting and only at 1.040.   OG of 1.065,  pitched slurry from a 2 quart starter @ 65F.  Fermentation was going well after 12 hours.  Same wort with S-05 is at 1.012.  What gives?  Any insight?  Denny?  I roused the yeast tonight and will check in the morning.

18

Yeast and Fermentation / Brewferm dry lager yeast

« on: June 29, 2010, 06:54:11 am »

Anybody ever use this?  How did it do?  I am currently fermenting a schwarzbier with this.  Pitched two packs at 50F.  Will let you know how it turns out.

19

Beer Recipes / Flanders Red - first sour beer - looking for do's and don'ts

« on: May 27, 2010, 06:57:24 am »

I going to be making my first sour beer soon, a Flanders Red.  Just looking for some advice for recipe and process advise.  Looked at Jamil's and it looks pretty good. 

20

Commercial Beer Reviews / Clipper City Holy Sheet (Abbey Ale)

« on: February 19, 2010, 05:55:10 am »

Tastes like a supercharged version of Ron's and my dubbel we brewed last fall only with a faint roast character.  Color is a deep red,  Yeast character is Westmalle-ish.  Medium body, semi-dry finish.  Not quite as good as their Yule Tide (tripel) which is spot on IMHO, but pretty good none the less.

21

Commercial Beer Reviews / Yeungling Bock

« on: February 19, 2010, 05:51:06 am »

Had a few bottles of this last night.  Pretty decent for an American Bock.  Medium to full body, nice mouthfeel, not overly malty, but malty enough.  Nice hop/malt balance.  Over all a decent beer.

22

Beer Recipes / Dortmunder Export

« on: February 02, 2010, 10:38:53 am »

Anyone have any recipes?  Here's what I have so far.  Please note that it Weyermann light Munich which is 6L.

Tidewater Export
Dortmunder Export

 
Batch Size: 5.20 gal

Boil Size: 7.00 gal
Boil Time: 90 min  Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 gallon batch 
Brewhouse Efficiency: 75.00

Ingredients
 
Amount Item Type % or IBU
5.00 lb Munich Malt (6.0 SRM) Grain 50.00 %
5.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 50.00 %
0.50 oz Magnum [12.00 %] (60 min) Hops 20.2 IBU
1.00 oz Mt. Hood [6.00 %] (15 min) Hops 9.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
1 Pkgs SafLager 34/70 Weihenstephan (DCL Yeast #S-34/70) [Starter 450 ml] [Cultured] Yeast-Lager 

 
Beer Profile
 
Est Original Gravity: 1.054 SG
 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.27 %  Actual Alcohol by Vol: 5.21 %
Bitterness: 29.2 IBU Calories: 241 cal/pint
Est Color: 5.9 SRM
 
 

23

Commercial Beer Reviews / SN Torpedo

« on: January 27, 2010, 12:59:44 pm »

Good beer, just not great.  Has a nice balance of maltiness and bitterness, but seems to be missing something in the hop flavor and aroma department.  It has the Chinook flavor coming through and a little bit of citrus, but it's just not quite there for me.  Very drinkable though, but I think the Celebration Ale is better.

24

Commercial Beer Reviews / 4 Hefeweizens

« on: January 22, 2010, 06:11:07 am »

1- Schneider Weisse - This one was the best.  Lots of flavor, smooth and creamy, yet refreshing (lots o' bubbles)  More of an amber color than yellow.  The banana and clove really came through, but was not over-powering.

2 - Franziskaner - this one was second.  Very similar to the Schneider in flavor and color, but the flavors were a little less strong and this one was a bit lighter in color.

3 - Ayinger - Not too bad, a lot lighter in color than the other examples and a lot mellower on the esters.  Having a choice I would go with one of the other top two.

4 - Tucher Helles Weisse - Very light yellow color - esters almost nonexistant.  Refreshing, but boring.  I wouldn't bother with this one again.

25

Wood/Casks / Wood aging with cubed oak or spirals

« on: December 17, 2009, 01:18:05 pm »

How about adding oak to the secondary?  I've never done it, but am curious about how much say, French medium toast oak cubes to add to a 5 gallon batch of RIS and for how long.

26

Commercial Beer Reviews / Octoberfest beers

« on: November 18, 2009, 07:58:20 am »

Bluesman and I tasted a flight of 9 different Octoberfest beers last weekend and it was certainly an eye opener. The folowing are what we tasted:

Hacker-Pshorr
Spaten
Paulaner
Lancaster Brewing
Clipper City
Mine
His
Becks
Victory

The German's all had a spiciness (late hop flavor?)(except for Beck's) that was missing in the American versions. I attribute that to the type of hops used. The Beck's tasted more like a pilsner than an Ofest (way too bitter for style, no late hop flavor). The American versions had the malt flavor (Clipper City was a bit on the light side), but had varying bitterness levels and none of the late hop flavor and spiciness. We were split on the best. I went with Spaten and B-man went with H-P. I think both were very good. Paulaner seemed to be weak in comparison, although it did have a similar flavor.

27

All Things Food / Shrimp w/ smoked Habanero and cilantro

« on: November 12, 2009, 10:41:05 am »

Scalable recipe based on 1/2 pound of shrimp per serving:

add 1/4 onion, 1 clove garlic, dried smoked habanero (to taste, I used a whole one and almost killed myself ), and fresh ground black pepper to tablespoon of EV olive oil



Sautee until onions just start to turn clear.



Add shrimp and fresh cilantro (to taste) cook until shrimp are just done to keep them tender.



Plate with brown basmati rice cooked in chicken broth

28

All Things Food / chicken and black bean burrito w/ salsa verde

« on: November 05, 2009, 05:50:37 am »

Made this last night.  Was a hit. and not too bad for you either.

Stuffing:

 1.5 # Marinated cooked chicken
   3  poblano chiles.
  1/2 onion
   1 15 oz. can black beans rinsed
   1 clove garlic
   2 tsp. mild chile powder
   S & P to taste
   1/2 lb. grated extra sharp cheddar cheese
 
  Chicken marinade:

   1/2 cup oil
   1/2 cup cider vinegar
   2 tsp.basil
   2 tsp.oregano
   2 tsp. garlic powder
   1 tsp salt
    1 tblsp.  fresh ground black pepper
    2 tsp. mild chile powder.
    2 tsp. sugar

  marinate chicken over night.  Grill before using in stuffing.

  Stuff wheat burrito style tortillas with stuffing, put some grated extra shrp cheddar on top and fold,  put in greased casserole
  pan.  Heat in oven until tortillas start to turn color and crisp on top.  Serve with salsa verde on top.

  Salsa Verde

   3 tomatillos
   3 Poblano chiles
   1 dried chipotle (medium sized) for heat
   1 clove garlic
   S & P to taste
   1/2 onion
    1 tsp. sugar

   Saute all ingredients until soft.  Take off heat and use drink mixer or blender to liquify.

29

Ingredients / Brown Malt

« on: November 03, 2009, 10:43:17 am »

How much to use in a brown ale or porter for instance?  What type of flavor does it impart?