Messages

1126

General Homebrew Discussion / Re: Saving yeast from bottle-conditioned brew

« on: January 17, 2012, 02:41:49 PM »

Yes.  You can do this, though it will likely be more difficult with an older stronger beer like a 1986 Thomas Hardy.

Leave the sediment in the bottle.  Dose the bottle with a small amount (maybe 4 oz.) of weak wort to start waking up the yeast.  Shake it to aerate it and cover it loosely with tin foil.

Give it 24 hours and add another small amount of wort.  Shake, cover and wait.  Next step would be to decant it into a larger vessel with more wort.  Ideally this would be on a stir plate, but that's not required.

Continue stepping it up until you have a usable amount.  Pour some off and taste it at some point in the process to make sure it's good yeast (ie. not sour or otherwise infected).

I've had luck with this process with commercial beers.  It is not fool proof, but it will work more often than not.

1127

Equipment and Software / Re: Beersmith - Scaling Recipes

« on: January 16, 2012, 10:48:18 AM »

I think I've got it figured. 

Disregard the original post!

1128

Equipment and Software / Re: Beersmith - Scaling Recipes

« on: January 16, 2012, 10:17:07 AM »

Partial mash.  The IBU stays the same.

There are a lot of variables to the program, so I'm still figuring it out.

It's probably something related to a concentrated wort/boil.  I'll have to keep playing with it.

1129

Equipment and Software / Beersmith - Scaling Recipes

« on: January 16, 2012, 09:08:23 AM »

I've been playing around with Beersmith and thought I'd brew a 3 gallon batch instead of a 5.

When I scale the recipe down, the amount of hops increases.  Which is counter-intuitive.

Am I missing something?  The increase is not too much, but the batch size is almost half...

1130

Beer Recipes / Re: How to Doctor a Belgian Blonde

« on: January 13, 2012, 01:18:14 PM »

Cool.  Thanks.  That's what I expected.

1131

Beer Recipes / Re: Opinions on this recipe

« on: January 13, 2012, 12:42:21 PM »

Unfortunately, there's also more than one place to get bad recipes, too!

I've created a couple of those on my own...

1132

Beer Recipes / Re: How to Doctor a Belgian Blonde

« on: January 13, 2012, 12:22:45 PM »

Drew - have you used the clear syrup?

Does it add anything flavor-wise?

I'm tempted to give it a try but sugar is just sooooo much more cost effective.

1133

Beer Recipes / Re: Opinions on this recipe

« on: January 13, 2012, 10:13:07 AM »

I think BYO had an issue that focused on Baltic Porters a few years back (it may be longer, as I haven't been a subscriber for a while now).

You might find something on their site.  I've had very good luck over the years with recipes from BYO and think they are a great resource.

No disrespect to the recipe Wiki, Denny.  I've used it myself recently.

1134

Beer Recipes / Re: How to Doctor a Belgian Blonde

« on: January 13, 2012, 10:10:13 AM »

I can't say for sure, but I think 1/2 pound of would be noticeable.  Especially in a blonde.

I've not used any of it yet so I'm just guessing. 

I don't think the clear syrup will lend any more flavor than just using simple table sugar but perhaps it would.

1135

Beer Recipes / Re: How to Doctor a Belgian Blonde

« on: January 13, 2012, 08:27:37 AM »

I would throw in some D-45 Candi Syrup or one of the other darker ones just to get a comparison on the flavor impact.

I've recently stocked up on some of these and am planning (hoping) to do a similar split batch in the near future.

As far as I am concerned, you cannot have enough Belgian-style ale on tap.

Fruit?  Not my thing, but if you like it go for it.

1136

Commercial Beer Reviews / Re: Old Rasputin

« on: January 12, 2012, 05:11:37 PM »

I just finished shoveling about four inches for fresh snow and I'm sipping my last bottle of Old Rasputin.

This is the perfect beer to watch a snowfall.

On Monday, the kids were out front with sidewalk chalk.  Today it's snowing and in the 20s.

1137

Commercial Beer Reviews / Re: Cold Brewed?

« on: January 12, 2012, 09:48:57 AM »

The sad part is that several stores here have taken the Guiness FES off of the shelf to open up a spot for this stuff.

I like the FES, but it doesn't rate the premium they charge for it IMO.  I'll save a few dollars and get the regular ol' Extra Stout and have two more bottles to boot.

I have not tried the Black Lager.  But I did try whatever it was they rolled out as their anniversary beer a couple years back (100th anniversary?).  I did not like it, did not finish it, and they were giving it out free that night.

1138

The Pub / Re: What were your first and second favorite beers, chronologically?

« on: January 12, 2012, 09:07:49 AM »

First: Extra Gold when we were buying it.  Old Style when we could filch it for free from the neighbors fridge (often).

Second: Grolsch.  Maybe because of the swing top bottles?  Haven't had it in years.

We also drank a fair amount of Beck's and Guinness, because we knew it was better, but at that young age I don't think I appreciated it as I should have.

I still have a yearning to find a case of Extra Gold for old-times sake.  I'm sure that yearning would fade with the first can, but alas all I can find is Coor's Original Banquet Beer.

1139

General Homebrew Discussion / Re: 2 batches ruined

« on: January 12, 2012, 08:58:35 AM »

You can also run your brewing water into buckets the nigyou're good to goht before and let them sit open over night.  The Chlorine gases out and you're good to go.

FYI, this process only works if your municipality uses chlorine in the water.  If they use chloramines (as more and more are switching to), letting it sit won't work.

Along these lines, I have also heard that often municipalities will change their process seasonally.  They may switch from chloramines to chlorine or vice versa.

I know for a fact that at certain times of the year the water here just smells differently.  Like a strong chlorine smell.  Just nasty.

1140

Commercial Beer Reviews / Re: Old Rasputin

« on: January 11, 2012, 03:48:55 PM »

I've got one left in my fridge.  I think the four-pack ran me around $10 or $11.

Had one on draft a couple weeks ago and had to get more.

Compared to the draft price (and NOT a full 16 oz pint) the four pack is a deal.