Messages

136

Ingredients / Re: Columbus and ???

« on: March 15, 2012, 05:04:02 PM »

I like to use Columbus, Centennial, Simcoe and Amarillo for my House IPA recipe. For the dryhop I use equal proportions of Simcoe and Amarillo. I use the Columbus at 60 and 30min additions.

I use all of that as well, and columbus at 20 and 10 and 0 minutes and dry hop. I love columbus. Intersting denny says columbus and mt. hood. I like columbus and french strisselspalt and/or crystal as well.

+1 I really like Columbus with Crystal. Actually, I could combine those two hops with prett much anything and would probably make a good AIPA.

137

All Things Food / Re: Growing food - The Garden Thread

« on: March 13, 2012, 02:01:58 PM »

I'm trying some Mucho Nacho jalapenos this year. It's a hybrid monster perfect for stuffed peppers. I also saved seeds from some good sized peppers I bought at the supermarket, but I don't know if they are hybrids or not. They germinated just fine.

I planted some Mucho Nacho's a couple of years ago, and thought it was a great pepper. You have the right idea to use those as stuffed peppers, one of my favorites to put on the grill!

138

Commercial Beer Reviews / Re: Favorite Commerical Breweries

« on: March 09, 2012, 03:54:48 PM »

In no particular order:

Samuel Smith’s
Founder’s
Great Lakes
New Glarus
Unibroue
Boulavard
Bell’s
Goose Island
Left Hand
North Coast

139

Ingredients / Re: The Perle

« on: March 05, 2012, 06:29:02 PM »

I really liked it as an aroma hop in my Alt. I know that's not to style, but it tastes great. Other than that, I used it with Crystal and Pacific Jade as a flameout addition in my Rye beer that I brewed this weekend. Airlock smells wonderful, but I will have to wait and see if that was a wise choice. I also think it melds well with Cascade, and works great as a bittering hop for my porters and stouts. Hope that helps!

-Kyle

140

All Grain Brewing / Re: Wee Heavy mash temp

« on: March 04, 2012, 07:40:40 PM »

For what it's worth, I mashed mine at 158F, and it is tasting pretty great right now.

EDIT:  I should also say that I had a can of extract in there, so I could bring the gravity up to 1.105, and the high mash temp was an accident. Nonetheless, I drew a sample today, and it is at 1.016, and tasting fantastic.

141

General Homebrew Discussion / Re: What's Brewing This Weekend - 3/2 Edition

« on: March 04, 2012, 10:36:32 AM »

Brewed my first Rye beer. Thinking about bottling my Wee Heavy. Probably just going to watch Spring Training games.

142

Beer Recipes / Re: My Latest Timothy Taylor Landlord Knockoff

« on: March 03, 2012, 07:57:18 AM »

Looks like a great recipe. I have brewed the NB version, as well as the pragmatic (what's on hand) version. One question I have for you, and it may be a silly one. What difference, if any, do you think using EKG and Styrian Goldings to bitter makes, rather than the Fuggle and EKG I have been using?

143

Ingredients / Re: Besides more alcohol, what exactly does honey contribute?

« on: March 02, 2012, 11:50:58 AM »

I've heard priming with honey can add some honey notes, but I've yet to do it myself. I was thinking of doing this soon, so perhaps somebody could comment on whether or not this is true?

144

Yeast and Fermentation / Re: WY1469...No Starter?

« on: February 29, 2012, 05:39:48 PM »

Personally, I do not consider S-04 a close sub. You could probably get away with not using a starter. However, 1469 is a great yeast, and I like to ensure that it has a healthy fermentation, so I would make a starter, and brew at a later date if you can.

145

Ingredients / Re: New Hop Varieties

« on: February 27, 2012, 10:32:36 AM »

I just tried my Rakau Pale Ale last night. Very pleasant. It wasn't overpowering, and I didn't pick out any distinctive flavor, but I've only had one bottle so far. Otherwise, I am a big fan of FF, and am going to use Zythos soon.

146

Commercial Beer Reviews / Re: New Belgium's Dig

« on: February 20, 2012, 07:14:00 PM »

I bought a six pack of this after buying a single, and I am quite pleased with it. Definitely not overwhelming, but very pleasant, and certainly something I am looking forward to enjoying when it gets a little warmer out. Has a kind of "white wine" aroma that I hear is associated with Nelson Sauvin hops, and a little bit of lemony flavor from the Sorachi Ace. Other than that, I really like Sorachi Ace  in Pale Ales (more so than IPAs, or Saisons), and it seems to work well with the Nelson Sauvin. So, I recommend it.

147

The Pub / Re: Feynman

« on: February 14, 2012, 02:57:49 PM »

Really wonderful video. I was just reading a book by Feynman a couple of weeks ago. He was so talented at so many things ( he was also, if I remember correctly, a wonderful composer), that his colleagues would try to trip him up on various things. I will try to relate this anecdote he tells in it as I remember it, but it is probably slightly off. So, they asked one of their colleagues (who was Chinese) to greet Feynman. She says something, and then he responds. She throws up her hands and says "Of course this would happen! I say something to him in Mandarin and he responds in Cantonese".

148

Beer Recipes / Re: Single hop beer

« on: February 06, 2012, 02:58:00 PM »

I find I can get a ton of maltiness from 100% munich. If you want even more you can boil longer as well.

I recently mad a version of my standard porter with 90% Munich and will probably never make it any other way ever again.  It really took it to a whole different level. 

I also recently brewed a Porter with a much larger percentage of Munich than normal ( I think it was around 40%), and think it is fantastic! Really brought out some stone fruit flavors that I wasn't expecting.

So, I think adding some, or alot, of Munich for body would be a great idea for your single hop varieties. I also agree with another poster that 100% Thomas Fawcett Marris Otter works very well with a single variety.

149

Beer Recipes / Re: New Zealand recipes?

« on: February 06, 2012, 02:51:17 PM »

I researched New Zealand recipes a little bit when I was looking for a recipe for some New Zealand Rakau hops I bought. Seems like their recipes are just similar to American and English styles. I could definitely be wrong though, as I barely scratched the surface in that research. Otherwise, I just made a Rakau Pale Ale, and also used Rakau in my Patersbier. Called it "Peter Visits the Kiwis". I would be more than happy to share the Pale Ale recipe, but it was pretty basic. Aroma coming from the fermenter is fantastic though.

Cheers,
Kyle

150

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/3 Edition

« on: February 04, 2012, 08:34:03 AM »

Milling the grains for one of my favorite recipes, a Patersbier right now. I'm going to use a small of amount the New Zealand Rakau hops with Styrian Celeja, instead of the usual Saaz. Calling it "Peter Visits the Kiwis".