766
The Pub / Re: Oh My Aching Foot!
« on: March 23, 2011, 01:03:36 PM »
I get attacks about once or twice a year. It really does suck, especially when your usually pretty active. When you can't walk or run, life gets miserable fast.
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767
General Homebrew Discussion / Re: define "West Coast style beer"
« on: March 19, 2011, 11:21:17 AM »
lots of hops, and a dry crisp finish (with hops), and maybe some more hops and from what I've seen < 10SRM, light to medium light body, but still packs a punch, did we say hoppy?
768
General Homebrew Discussion / Re: Dry Hop - where?
« on: March 18, 2011, 11:39:58 AM »
The only issue I see with dry hopping in the primary is timing. I would think that you would want the yeast activitly to be finished so that the off gassing CO2 would not diminish the aromatic compounds available to go into solution.
769
General Homebrew Discussion / Re: What's Brewing This Weekend - 3/18 Edition
« on: March 18, 2011, 09:46:55 AM »
AIPA this weekend as long as my foot holds up (no pun intended). Also packing up entries for the NHC.
770
General Homebrew Discussion / Re: Bourbon Vanilla Imperial Porter - What Category?
« on: March 17, 2011, 06:24:08 AM »
It's Denny's recipe. The "imperialness" comes from the amount of malt used. The bourbon is just a flavoring.
771
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.
772
All Grain Brewing / Re: Water to grain ratio for mash tun.
« on: March 16, 2011, 11:42:50 AM »
Dilution of enzymes may be a side effect of a thinner mash, thus decreasing efficiency as well.
773
General Homebrew Discussion / Re: How do YOU keg hop?
« on: March 16, 2011, 04:41:44 AM »
I use whole hops in a mesh bag, sanitized. Throw them in during the kegging process and leave them for the duration. I have not had any grassiness with American C type hops, but have had issues with Hallertau, both German and US and US Goldings. EKGs work well for English styles with no grassiness. Do not recommend Saaz for dry hop, they do not work well.
774
All Things Food / Re: BBQ Style
« on: March 15, 2011, 04:39:56 AM »
Very nice gents! Makes me hungry just lookin' at 'em.
775
General Homebrew Discussion / Re: What's Brewing this Weekend - 3/4 Edition
« on: March 06, 2011, 05:29:16 PM »
No brewing. Bottled BVIP and kegged an all dark Munich alt. Preliminary tasting is very good. We'll see how it is after aging and carbonation. Next up is helles or raspberry wit with frozen berries from last years fall crop.
776
General Homebrew Discussion / Re: High Final Gravities
« on: March 01, 2011, 01:11:21 PM »
One thing that sticks out to me is the sachrification rest. Worst case would be 20 min beta rest and 45 min alpha rest. This would make for a very dextrinous wort and more likely give you the high FGs you are seeing in the end. All in all, for a Saison, for instance, you may want to do a sachrification rest at 145 to 150 F for 90 - 120 minutes to get a more fermentable wort producing a beer that is very dry. JMO For your other beers I would keep the alpha rest shorter than the beta rest, perhaps in the 30%/70% range.
777
All Things Food / Re: Who rattles the pans in your house?
« on: February 28, 2011, 10:20:14 AM »
We split the duties around the homestead, although I take care of 95% of the outdoor cooking.
778
All Grain Brewing / Re: Haze issues with a bag of Maris Otter malt
« on: February 26, 2011, 05:17:43 PM »
I have a mild on tap that I used TFMO for the base malt and WLP002 for the yeast. The beer had a little haze at first but cleared up very well after a few weeks. I use this malt as a base for most of my ales and have seen haze issues on and off. I use gelatin if the haze gets on my nerves.
779
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/25 Edition
« on: February 24, 2011, 10:42:50 AM »Going to do the Black IPA thing Friday night. I know some think it's wrong...
It's wet, it's cold, it's flavorful, it's beer... what could be wrong with it other than the name?
The taste? Yeah, I'm a curmudgeon....
buggy whips - automobiles
adding machines - computers
I agree with Denny, he is a curmudgeon.
780
General Homebrew Discussion / Re: Dry hopping pilsners?
« on: February 20, 2011, 04:48:01 PM »No and no and NO.
You do not dry hop Bohemian Pilsner.
Well you can do whatever you want to with your beer but do not call it Bohemian Pilsner then.
This.