Messages

1021

The Pub / Re: It's so hot...

« on: June 03, 2010, 04:22:06 am »

Hot huh? Well, my apartment got so hot that the saison and wit samples I took for grav measurements were at 82 degrees... aha, yeah. And the fermentation has been over for about a week.

Add some bugs to that saison and see what happens!

1022

The Pub / Re: Post count went down?

« on: June 03, 2010, 04:21:06 am »

I know Ron has been trying to catch Denny, but with Denny posting like a bunny (expletive here), I don't hink that will ever happen.

1023

Ingredients / Re: Red Beets

« on: June 02, 2010, 12:53:22 pm »

I think this may wind up being a color enhanser for an upcoming brew....

What a lovely pyrope color to add to a beverage and the starch in them should
be as good as any pumpkin or yam...or packing peanut.

Anyone ever try em?

I have made wine with them.

You may be surprised.  A friend made a wheat beer that used lots of beets.  No red color or flavor from the beets whatsoever.

The color of the beets may make a difference.  The red beets we grow stay a deep purple along with the juice even after being boiled or pickled.  I may have to try a few in a beer too.  What the hey.  I'll let you know how it workes out.

1024

General Homebrew Discussion / Re: Broken Hydrometer

« on: June 02, 2010, 09:21:41 am »

I have found the best way to avoid breaking my hydrometer, is to have a spare one available.
Ever since I broke mine and bought two, one as a spare, I have not broken one since!

Works the same way for me!

That's funny!  I have two as well and haven't broken one since I bought them.

1025

Commercial Beer Reviews / Re: Saison Dupont

« on: June 01, 2010, 09:37:49 am »

I have only had this beer in bottles and it has never been skunked or even slightly light struck.  I much prefer it to Hennepin.  It is very dry throughout and a very good thirst quencher.  Flavor is slightly spicy and phenolic.  I find Hennepin a little over the top as far as esters and phenolic flavors are concerned. 

1026

General Homebrew Discussion / Re: 5 month dryhop Denny's RPA

« on: May 28, 2010, 11:36:08 am »

This has me wondering about all the posts I've read warning of grassy, or vegetal, off flavors after prolonged dryhopping.

Congratulations on discovering this myth for yourself.  I've found the same thing.

It really depends on the hops used.  In my experience C hops, for instance, never get grassy, but nobles on the other hand, depending on their origin I surmise, do.  EKGs I have found don't,  US Goldings and US Hallertaus are horrible,  German Hallertaus seem to be OK.  Tetts seem to be OK regardless of orign.  I have found that if the flowers have a "green" aroma, they will probably be grassy as a dry hop.

1027

General Homebrew Discussion / Re: What's Brewing This Weekend - 5/28 Edition

« on: May 27, 2010, 11:57:44 am »

Not sure what I'm making, but I am brewing on Friday.  I have lots of Munich and Pale Ale malt on hand.  Maybe a pound or two of pilsner.  Any ideas?

All Munich AIPA!

That's an interesting idea!  I definitely have enough grain for it.

I've done a Munich/Pils combo IPA before and it was quite tasty.  I say go for it.  On another note, sorry to hear about your beloved puppy, Denny.  We've got four and three of them are reaching geriatric stage.  I will be brewing a 10 gallon Helles this weekend and I'm going to use some Sinamar on half of it to experiment with it's coloring abilities.

1028

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. 

1029

Ingredients / Re: Oak Chips

« on: May 26, 2010, 06:42:39 am »

If you plan on aging the beer I recommend cubes over chips. Chips are great for beers that you only intend to age for 1-2 weeks in the secondary. But you really don't want to leave the beer on the chips for longer than this. With cubes you need to age the beer longer, 1-3 or more months depending on how much you use or how much oak you want. The oak comes through slower and, IMO, is a little more "polished" than the chips.

+1  I would go with cubes if at all possible.  3 - 4 oz per 5 gallons.  minimum of 5 weeks exposure.

1030

All Things Food / Re: BBQ Style

« on: May 25, 2010, 09:40:54 am »

The order of the day was Smoked Beef Brisket.

I used Steven Raichlens dry rub overnight then marinated for a few hours in "Pride of the Deer Camp BBQ"
I used Apple, Oak and Hickory. Smoked for three hours then wrapped in Aluminum foil for two more hours.

It turned out excellent!

Tender and tasty!

Yum!

1031

The Pub / Re: RIP Ronnie James Dio

« on: May 24, 2010, 12:35:59 pm »

Yeah, it's sad.  His music actually spanned generations.  He used to play at my high school dances in the late sixties and very early seventies (Ronnie Dio and the Elves) in upstate NY.  My daughter is into his metal stuff.

Really!? What city / venues? I grew up in Saratoga, So I'm just curious.

Just outside of Binghamton,  St. Catherines and Chenango Valley.

1032

Beer Recipes / Re: Old Ale?

« on: May 18, 2010, 12:33:28 pm »

I would up the base a few pounds.  And I like my strong ales chewy, so I would use a yeast that's less attenuative like WLP002 or something similar.

1033

Beer Recipes / Re: Check out my IIPA recipe.

« on: May 18, 2010, 12:22:03 pm »

I think I would lose the pale chocolate and special B or maybe cut back on the 80 and sub them in.  What yeast are you planning on using?  FG of 1.021 is way too high for an IIPA IMHO.  I like mine to finish around 12 or 14 tops.

1034

The Pub / Re: RIP Ronnie James Dio

« on: May 18, 2010, 09:44:18 am »

Yeah, it's sad.  His music actually spanned generations.  He used to play at my high school dances in the late sixties and very early seventies (Ronnie Dio and the Elves) in upstate NY.  My daughter is into his metal stuff.

1035

Ingredients / Re: Pairing oak/liquor types with beers for "barrel-aging"

« on: May 14, 2010, 09:35:23 am »

I have an RIS on medium toast Hungarian oak cubes right now.  Been there for two weeks.  Haven't tasted it yet, but will let you know what I think when I do.