Messages

676

Beer Recipes / Re: Belgian Barleywine

« on: July 13, 2012, 08:23:39 AM »

I recently brewed a quad (Denny's 400th Batch recipe) with 2 lbs of dark candi syrup.

There's definitely sweetness there, but it fermented out further than I expected (after a long stall in the mid 20s).  I may have gotten more attenuation than typical, as I pitched some more yeast from the yeast cake of a recent batch to get it going again.  Regardless, my experience is that the dark syrups are highly fermentable.

My other thought is that the Abbey yeast is going to give you a beer that is more BDS with some English character.

It's been YEARS since I brewed it, but I did a strong ale previously where I fermented with a low-attenuating ale yeast (can't remember which) and then transferred the batch onto a cake of 1762 to finish.  This gave some Belgian character, but not over-powering.  At the time, I was just looking to get it to ferment out to a lower FG and not looking for any specific character. 

I'm not sure that it's repeatable, or that it would give you what your looking for, but it might be another option to consider.

677

Yeast and Fermentation / Re: Traveling with wort

« on: July 12, 2012, 08:14:02 AM »

I've brewed at friends houses a few times and brought the wort home. It is just a little extra aeration.  Make sure the container is secured well in your car or you'll have wort all over the place.  And if it is glass - DON'T have someone hold it between their legs.

If you're moving a glass carboy I STRONGLY recommend that you have it in a plastic milk crate.  At a minimum.

Obviously, you want it secured and what not so it won't tip but the crate is good protection against anything banging into it.

678

Kegging and Bottling / Re: Unlabelled Kegs

« on: July 12, 2012, 07:29:11 AM »

Wow! i guess I don't brew enough. I also only own 3 kegs but I don't think I have ever marked a carboy or keg. hmm... wonder if I am doing it wrong?

I've got four carboys fermenting right now (of course, I had a three month hiatus so I need to catch up).  Two are a split batch with different yeast, so the labels are important for that.

I add %ABV so I can update my "now serving" menu w/o having to go back to Beersmith.

I typically add ABV as well.  Especially important at parties, where I've found that the 10% tripels get drained while the wits and ambers barely get touched.

679

Kegging and Bottling / Re: Unlabelled Kegs

« on: July 11, 2012, 01:17:27 PM »

I just peel off the masking tape I use to label my carboys and stick it on the keg.

Style, date brewed, OG, date kegged, FG.  All the info you care to know but nobody else cares about.

680

Beer Recipes / Re: American Saison

« on: July 10, 2012, 02:55:41 PM »

Others may disagree, but I don't believe you gain anything flavor-wise from clear Belgian candi syrup.  I'd just go with table sugar.

The darker syrups, on the other hand, definitely have a flavor impact.

681

Beer Recipes / Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe

« on: July 10, 2012, 07:35:22 AM »

I brewed Denny's recipe a few months back and have it in the keg right now.

I came in around 1.096 and fermentation seemed to stall in the 20s.  I pitched some additional slurry and it came down to around 1.010 (I don't have my notes handy to be sure).  I used 3787.

Tasted awesome when I kegged it.  I will tap it in late August.

This was my first time trying out the candi syrups, and I am very pleased with the flavors they contribute.

682

Kegging and Bottling / Re: Bottling Frenzy

« on: July 06, 2012, 05:08:40 PM »

More importantly, we all hope the delivery went well.

683

All Things Food / Re: Foie Gras in California

« on: July 02, 2012, 05:01:49 PM »

P.E.T.A.

People Eating Tasty Animals.

684

All Things Food / Re: Foie Gras in California

« on: June 29, 2012, 11:54:18 AM »

It was illegal in Chicago for awhile.  No longer.

Supposedly, you could still get it "off menu" at certain places, but they were breaking the law.

I have no idea if anyone was ever ticketed or arrested for it.

685

General Homebrew Discussion / Re: What's Brewing This Weekend - 6/29 Edition

« on: June 29, 2012, 11:08:56 AM »

My goal is 10 gallons of hefe-weizen.  I'm going to take a run at it with some dry yeasts I have and see how they turn out.

I need to stock up for summer parties, and a nice wheat beer is always popular.

686

The Pub / Re: Old style clone!!!!

« on: June 28, 2012, 02:07:50 PM »

I thought that might be the case...  I may need to go pick up a copy at the LHBS.

Or just buy some Old Style.  In fact, I think I'll buy some at the Cubs game on Sunday.

687

The Pub / Re: Old style clone!!!!

« on: June 28, 2012, 01:33:31 PM »

Phil - I must have missed it.  The current issue?  With the Best Beers in America?

688

Equipment and Software / Re: Mash tun frustration

« on: June 28, 2012, 09:54:51 AM »

Oh, I've already got it assembled.  I just don't like how high it sits and was going to tear it down and rebuild it with a lowered pick-up tube.

Perhaps I should brew with it once or twice before I tweak it...

689

Equipment and Software / Re: Mash tun frustration

« on: June 28, 2012, 09:12:10 AM »

I have that cooler, and this parts setup (originally in a 2-gallon MT, then moved to a 5-gallon -- same outlet size)

How much loss do you have with this cooler set up?  In my rare spare moments, I'm converting a similar 5 gallon cooler (yes, someday I'll go larger perhaps) and I'm not too keen on how high the valve sits on the inside.  I'm thinking I may bend a piece of copper tubing to get the pick-up down to the bottom of the cooler.

Very little. I don't know why, but I can measure the loss in driblets. Maybe it's that the fluid is suspended in all that wet grain -- it's not sitting in the bottom, it's in suspension. Just a guess.

Sounds like maybe I need to stop worrying and relax.

690

All Things Food / Re: Pork Tenderloins

« on: June 28, 2012, 07:35:06 AM »

Sausage

Are you suggesting to butterfly the tenderloin and stuff it with sausage?  Mmmm...