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Messages - summy

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1
Beer Recipes / Re: What do ya think? Belgian Stout recipe
« on: July 22, 2013, 07:20:51 PM »
I was using the oak as a medium to get the orange liqueur into the beer.  How would I go about it without?  Just add it to secondary/at bottling to taste?

2
Beer Recipes / What do ya think? Belgian Stout recipe
« on: July 22, 2013, 04:51:50 PM »
Hey all.  I've gotta brew a Belgian Specialty (16E) beer for a club-only competition.  I was thinking about a big Belgian Stout, but want to add a hint of orange to it.  Just enough to make you think you smell/taste it.  I'm sure I'll add some sort of orange peel to the boil, most likely something fresh.   I was going to age some oak chips in bourbon and add them for a couple of weeks, but figured that would overpower any hints of orange that might show up.  That got me thinking about the possibility of soaking the cubes in an orange liqueur, instead of bourbon.  Not sure if it would work out or not, but worth a try???  My wife has something in the liquor cabinet called "La Belle Orange", cognac and orange liqueur.  It's nice because the orange aroma isn't overpowering, I guess because of the cognac.  Same goes for the flavor.  It is definitely sweet though...

Here's the base:
Shooting for OG=1.079  FG=1.016 and about 50 IBU's

*2-Row, carawheat, munich, c120, chocolate, roasted barley, and brown malt.
**Dark Belgian Candi Syrup (D2), fresh orange peel    Magnum for bitter, glacier
***WLP530 Abbey Ale
****8 oz. medium toast American oak chips soaked overnight in the orange liqueur, added to secondary for probably only a week or so.

3
Events / Re: NHC 2013 Hotel?
« on: February 19, 2013, 05:43:51 AM »
Thanks for all the replies.  Unfortunately, I was using an Amtrak app, and it had a bug.  It was only giving me the price one way...  The return trip is well over $100.  We will be driving instead.

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4
Events / Re: NHC 2013 Hotel?
« on: February 17, 2013, 07:22:34 PM »
On another note, some of us are thinking about taking Amtrak from Lynchburg, Va into Philly. Appears to be only $55 round trip. My question is for people in Philly, which stop should we get off on in Philly? One is called "North Philadelphia" and the other is "30th Street". Which one is closer to the hotel? How far away is it, would we ned a cab? Thanks.
 

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5
Events / Re: Parking at NHC?
« on: February 17, 2013, 07:22:02 PM »
On another note, some of us are thinking about taking Amtrak from Lynchburg, Va into Philly. Appears to be only $55 round trip. My question is for people in Philly, which stop should we get off on in Philly? One is called "North Philadelphia" and the other is "30th Street". Which one is closer to the hotel? How far away is it, would we ned a cab? Thanks.
 

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6
Yeast and Fermentation / Re: Favorite yeast for a Belgian IPA?
« on: January 21, 2013, 07:37:07 AM »
If I remember correctly, Flying Dog uses wlp400 in their raging b****.

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7
Not sure about Stone, but Raging b**** uses WLP-400 Belgian Wit yeast.  As far as the grain goes, perhaps pale ale malt, which is a bit darker than just pale malt?

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Yeast and Fermentation / Re: Secondary Fermentation on Cherry Puree
« on: October 13, 2012, 06:17:34 PM »
Pitched a rehydrated pack of nottingham.  Will wait a couple of days and see what/if anything happens.  If not, I'll take a reading.  Maybe it is just done.  Smells darn good!

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9
Yeast and Fermentation / Re: Secondary Fermentation on Cherry Puree
« on: October 13, 2012, 10:49:42 AM »
I did stir earlier this week, but didn't seem to help.  If I do add more yeast, could I just sprinkle some dry yeast, let sit for a couple of minutes, then stir it in?  Or does the yeasthave to be active?

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10
Yeast and Fermentation / Secondary Fermentation on Cherry Puree
« on: October 13, 2012, 07:19:39 AM »
Hey all.  I brewed Jamil's Black Forest Stout for a holiday beer.  OG was 1.071.  Primary went well.  I put two cans of cherry puree from Northern Brewer into a secondary fermenter and racked the stout on top, gravity was down 1.019.  I don't brew with fruit, but was expecting a vigorous refermentation to kick off.  Quite the opposite has occurred.  The cherry puree just seems to be sitting on the bottom of the fermenter and there are few signs of anything going on.  No CO2 action that I can see (i have a blowoff tube in some starsan), and no swirling as in primary.  There was a tiny thin layer of foam/krausen? on the top for a few days, but nothing spectacular by any means.  It's been about 10 days.  I haven't taken a gravity reading, but the later of fruit just siting on the bottom really bothers me.  Any advice?

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11
General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?
« on: September 15, 2012, 05:30:17 PM »
Got mine today too.

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General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?
« on: September 15, 2012, 05:09:05 AM »
Still waiting...

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13
The Pub / Re: song title game
« on: August 10, 2012, 05:36:26 PM »
Love Machine
--The Miracles

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14
Beer Recipes / Re: Stout with Interesting Yeast
« on: August 10, 2012, 06:30:45 AM »
I made a belgian style stout in the early spring and it came out very good.  I used an export stout recipe with Wyeast special strain "Belgian Stout" yeast.  Scored a 45 in a competition I entered.

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Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 08, 2012, 06:02:30 AM »
We pay $8.99 with our LHBS for White Labs...  Not always handled well either.  I make a starter every time though.

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