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Messages - curtcrock

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1
Beer Travel / Re: Louisville, Kentucky
« on: October 12, 2011, 12:53:45 PM »
Bump . . . any ideas?

One interesting item of note that I found while looking for info; Bluegrass Brewing Co. just hired Jeremy Hunt as head brewer.  Jeremy is the former head brewer at Dogfish Head.

2
Beer Travel / Louisville, Kentucky
« on: October 11, 2011, 12:06:41 PM »
I'll be in Louisville Kentucky in three weeks and would appreciate some local knowledge.  Any thoughts on breweries/brewpubs/taprooms that would be worth visiting?  Also, any restaurant recommendations would be greatly appreciated.  I'll be in town for three days so I can visit multiple sites.
Thanks,

Curt

3
Ingredients / Re: Blackberries
« on: September 21, 2011, 11:50:11 AM »
Quick update:

I decided to go with a Blackberry Brown Ale.

After 3 days of fermentation in the primary, I transferred the beer (5 gallons) into a secondary (bucket) on top of the fresh blackberries.  I decided to go with six pounds.  Everything seems to be going well but I have not tasted it yet.  I'll post an update after I sample it this weekend.

One thing I may do next time is put the fruit in a large meshed hop bag to avoid transferring solids when I rack the beer.  At this point I'm not sure how I am going to avoid clogging when I rack the beer.  Some of the berries sank to the bottom and some floated to the top.  Any thoughts?

Good health,

Curt

4
Ingredients / Blackberries
« on: September 09, 2011, 09:08:43 AM »
I picked 8 pounds of blackberries last weekend and plan on brewing with them this weekend.  I would appreciate any info/experiences that  y’all might have as it relates to styles that would marry well with blackberries.

 I was thinking of a Northern English Brown.  Also, I was intrigued by the Golden Strong with raspberries that was discussed on the last Sunday Session.

 I imagine big-ass hoppy beers are out of the question.  Also, it’s for the holidays, so beers that need to age over 2 months are out.

Thanks for your input!

Curt

5
A higher entry fee, to which I am not opposed, might reduce the practice of entering a single beer over multiple catagories, thus reducing the load on the judges and in turn, lead to an increased focus on the specific style being judged.

I agree with some of the earlier posts; anything we can do to make things easier for the judges would benefit the competition.

Good health,
Curt

6
All Grain Brewing / Re: 10 Gallon All-Grain Batch on a 5 Gallon System
« on: February 08, 2011, 09:20:02 PM »
We batch sparge with a gravity fed system.

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All Grain Brewing / 10 Gallon All-Grain Batch on a 5 Gallon System
« on: February 08, 2011, 09:07:41 PM »
So my buddy and I had an idea (keep in mind, we had been drinking); we want to do a 10 gallon batch of a low gravity beer on our 5 gallon system.

We figured that we could double the grain bill for a low gravity beer and it will fit in our mash tun, but we only have the capacity to boil 7 gallons.

So if we simply double a low-gravity recipe, process it like a high-gravity 5 gallon batch, then add water prior to fermentation to equal 10 gallons would we end up with two five gallon batches of a low-gravity beer that would taste similar to the original 5 gallon recipe?

Is our logic flawed?  If not, are there any pitfalls to be aware of?

Thanks in advance and good health,

Curt and Ken

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