Messages

31

Commercial Beer Reviews / Re: Would you pay this much?

« on: April 20, 2012, 12:37:08 PM »

It's not that much.  Figure the glass is $10.  That means 6 beers for $75.  Rochefort around here goes for about $7-8 a bottle, figure $45 a six pack.    My prediction is that this $85 MSRP goes right out the window and retails sell it for more like $130.

32

General Homebrew Discussion / Temp control for fridge/freezer

« on: April 03, 2012, 10:43:37 AM »

Thinking about using my current fridge as a fermentation fridge.  It's a typical kitchen sized fridge with a top freezer.

If I use a single stage temp controller to keep it at, say, 64, what will this do to the freezer?  Most likely it would not keep the freezer below freezing, right?

33

Yeast and Fermentation / Re: WLP007 vs. Wyeast 1968 for Arrogant Bastard

« on: April 02, 2012, 02:41:01 PM »

I find the 007/1098 yeast to be closest to the Stone profile. 

34

Ingredients / Re: Whether or not to dry hop

« on: March 29, 2012, 04:19:51 AM »

I either put them in a nylon bag, or just toss them in (leaf only!) but use a surescreen on the dip tube. 

35

Ingredients / Re: Whether or not to dry hop

« on: March 22, 2012, 07:45:54 PM »

I don't dry hop any set number of days after I start fermentation.

I dry hop a # of days in reference to what I want to DRINK the beer at it's peak.

I make a beer, ferment it out, condition it, and then when I want it on tap in about two weeks, I dry hop the heck out of it from no less than 7 days, and as many as 20 days, with leaf hops.  I try to do this warm.  I usually then get the beer off the hops, and serve on tap.  The beer peaks around a month or so after I add the dry hops (anywhere from 1-4 oz).  I don't think it would be any different if I bottled.  I know sometimes you want to rush a beer, but I'd rather have AWESOME hoppy beers than to have a pretty-good hoppy beer quickly.  And in my process, this is what I find gives me the best hoppy beers (IPAs and small DIPAs)

36

Equipment and Software / Re: Pickup tube in boil kettle

« on: March 21, 2012, 03:08:21 PM »

I use a pickup tube that goes to the edge of the kettle.  I only use pellet hops and when I am done chilling, I do a 15-20 minute whirlpool to get all of the trub to the center of the kettle.  Works great.  I have never tried this with leaf hops, but if I had to, I'd put 'em in a bag.

37

Commercial Beer Reviews / Re: Pliny the ...

« on: March 08, 2012, 12:14:20 PM »

After having PtY, i have to say that I think Avery Maharaja (when in good condition) is actually a more impressive/unique beer.  The problem with Maharaja is that because the volume of production is so much greater, it's quite possible to get old/oxidized bottles and kegs.  With PtY, the demand so far outstrips supply, that nearly 100% of the pints of PtY consumed each year are in great condition. 

The two beers are VERY different, but there aren't that many 11% IPAs out there. 

38

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: February 02, 2012, 02:02:43 PM »

For a low gravity beer (<1.050) I think 3 days is great for a finished fermentation.  It shows that your yeast were strong and healthy and ready to party!  Giving the beer some time after this is advisable to "age" of course.

39

Beer Travel / Re: Going to Belgium, France, and Turkey

« on: January 27, 2012, 12:36:31 PM »

Brussels is AWESOME.
Do go to Cantillon.

40

Beer Recipes / Dunkel- Dark Munich (Best Malz Munich II) revisited

« on: January 27, 2012, 08:35:42 AM »

I know there have been a few threads on Dark Munich malts (in this case, Best Malz Munich II) and Dunkels.  I'm brewing one tomorrow and wanted some input.

I'm thinking about going with something like:
90% Munich II
9.5 % Pils
.5 % Carafa Special II

I've always used around 5% Aromatic Malt, but that was back when I'd brew a Dunkel with Light Munich.  Does anyone think I need Aromatic for maltiness with the Dark Munich?

I typically do single infusion mashes, should I do a step mash (rest at 131F?) with this malt bill?

I am thinking about doing this a little bigger (1.056?) than usual, if that matters.

41

Beer Recipes / Re: How to Doctor a Belgian Blonde

« on: January 19, 2012, 12:25:48 PM »

I would Funk that S up with some nice brett or a lambic blend.  Make it nasty. 

42

Commercial Beer Reviews / Re: Most fun Label

« on: January 18, 2012, 07:13:51 PM »

I am partial to the New England Brewing's brands.

First and foremost you have the Ghandi Bot IPA


Not to mention, the Zapata Bot (in case you're keeping score, this is a robotic Gandhi, as Emilano Zapata) yes a Tequila-barrel aged version of "The Bot!"


Also a great one is the 668:Neighbor of the Beast (this is a Duvel-type beer)


Not to mention the always contraversial borderline trademark infringement Imperial Stout Trooper


ALL of these beers are very good to great... more than just a pretty face!

43

All Grain Brewing / Re: Biscuit Flavor/Aroma Like Ballast Point Sculpin IPA

« on: January 18, 2012, 03:07:22 PM »

The more I drink those really big aroma/flavor IPAs (Sculpin, Flower Power, Capt Lawrence, Widmer Nelson) the more I realize exactly how short the shelf life is.  I bought a few 6 packs that drank very well in December and now a month later the hops are gone. 

44

Ingredients / Re: Post your water report

« on: January 17, 2012, 10:46:31 AM »

Fairfield CT (Bridgeport Metro Area) Water Report
Water from Aquarion Water Company
http://www.aquarion.com/pdfs/Bridgeport10.pdf

Alkalinity 17
Calcium 8.5 mg/L
Potassium 1.81
Magnesium 2.7
Chloride 20.3
Sodium 13.8
Sulfate 15.8
Total Hardness 32.3
pH 7-7.3

Chlorine is added as a disinfectant. 

I filter my water with a Moen activator charcoal filter, although prior to that, I would simply fill up my brew pots the night before brewing.

I use a combination of Chalk, Gypsum, and CaCl to make sure my Calcium Level is > 50, while keeping my RA appropriate for the color of the beer, and ensuring my Chloride/Sulfate balance is where I desire it (typically balanced).

45

General Homebrew Discussion / Re: Massive Starter Krausen

« on: January 12, 2012, 08:34:08 AM »

That is a good sign.