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Messages - juddz

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Beer Recipes / Re: Black IPA Idea?
« on: February 27, 2010, 02:57:00 PM »
Okay, so I think I will try the sinamar and a more typical ale yeast when I try to hit the black IPA. I'm planning on brewing two batches in March, despite the hassle of bottling nearly four cases when I finally have the time to do so! Thus, while following the suggestions here in an attempt to nail a style, I might also give the proposed recipe a shot just to see what I come up with. I'm really still learning the finer points of brewing, so a little exploration is probably in order. Besides, a friend of mine has really been encouraging me to give it a try! Recent experimentation has produced good results. I've primed my last two batches with a cup each of DME, and despite concerns that it may not ferment ad well as corn sugar, it did produce sufficient carbonation, and enhanced the maltiness of the beer. Slowly but surely, I'm learning how to brew better beer!

Beer Recipes / Re: Black IPA Idea?
« on: February 25, 2010, 10:47:26 AM »
Thanks for the suggestions! Another thing I'm a little on the fence about is my choice of yeast. Ringwood might be interesting; then again, there might be too much butterscotch flavor in the finished beer...

Beer Recipes / Black IPA Idea?
« on: February 07, 2010, 10:03:36 PM »

This weekend, I had the pleasure of trying a black IPA at HopCat in Grand Rapids. I've made regular IPAs that have worked out pretty well, and I'm considering doing a darker variation. I think I'd like to end up with something that could be described as either a hoppy porter or significantly darker IPA.

I'm still an extract brewer, but let me know what you think of this idea:
- Crush & steep 6 oz Simpsons chocolate malt, 6 oz Simpsons black malt, and 1 lb Simpsons dark crystal malt for 20 minutes
- Add 5 lb unhopped, amber DME
- Add 6AAU Fuggles hops at start of 60 minute boil
- Add 4 AAU Fuggles hops after 30 minutes
- Add 8 AAU after 55 minutes
- Cool to 70 degrees, then pitch Wyeast Ringwood Ale yeast
- Dry hop - Add 4 AAU Fuggles when transferring beer into the secondary
- Let condition 3-4 weeks, prime, & bottle

Thanks for your ideas!

Yeast and Fermentation / Re: Honey for Priming
« on: February 04, 2010, 02:31:33 AM »
Interesting insight, Skyler. I have two beers sitting in my secondaries right now, and I plan on using DME to prime. I've been using corn sugar until now; any thoughts about priming each batch with a cup of DME each?

Commercial Beer Reviews / Re: Good Old Ales / Barley Wines?
« on: February 04, 2010, 02:27:24 AM »
I'm definitely going to try that Dark Horse barley wine... I love their Crooked Tree IPA!

I had an Old Foghorn to cap off last night; I've never had an Anchor beer that I didn't enjoy.

Commercial Beer Reviews / Re: Good Old Ales / Barley Wines?
« on: January 30, 2010, 05:52:06 PM »
Great suggestions! Thanks!

Commercial Beer Reviews / Good Old Ales / Barley Wines?
« on: January 30, 2010, 05:01:12 PM »
This is a beer style that is somewhat new to me, but I've found that I really enjoy it (and would like to explore it more). Any good recommendations, and do you know of any that are aged in wood before bottling? Thanks much!

Okay, so the local beer merchant looked into this, and it seems that this beer was made in only one batch back in November. It is apparently all gone, except for one guy selling it for way too much on eBay. Oh well; maybe Sam will do a follow up next fall. Good luck getting your hands on a pint down in Rehobeth Beach, Bluesman! If there isn't any left there, it's not anywhere!

Thanks! I'll have to keep my eyes open for it. Holiday Market in Royal Oak has a great beer selection... I'll check their stock to see if they have a bottle of it!

My wife is from Delaware, and we had the pleasure of attending a tasting at Dogfish Head in Milton, DE a few months back. Talk about some creative beers! I'll bring home a four pack every now and again when I am in the mood for something different.

I've seen a few small blurbs related to a collaboration ale made by Dogfish Head and Sierra Nevada ("Life & Limb"), and it sounds like an interesting thing to bring home (if I can find a six pack of it in the Detroit area). Has anyone tried it, and if so, what did you think?

I'll definitely have to try that cream stout; great suggestion!

"Beer Tasting with Rex" is a great event. He does them down in the Detroit area, too, at John Cowley & Sons in Farmington Hills. Haven't been to one for a while, but it's a really enjoyable way to spend the evening learning about the history (and range) of a particular beer style that corresponds to the season. It's fun, interesting, and the way Rex Halfpenny talks about beer reminds me of many of the better professors I had in college. The only downside is that the room gets louder by sample four or so, and it's hard to hear what the man is saying!

In any case, it's definitely worth the twenty bucks for anyone out in Michigan who hasn't been before. You usually get to try a half dozen samples, and your admission usually includes appetizers and a pint of your choice.

Michigan is a great place to live... but sometimes long winters cause cabin fever. So, the wife and I have a hobby of setting out to try a new brewery on days that feel especially restless, and we don't want to be cooped up inside! It's a fun hobby, that in addition to brewing beer, makes for memorable winter weekends in spite of the dreary weather. We've got a list of 28 breweries that we've visited to date, with more planned. Anyhow, we went to Redwood Lodge today. In case you haven't heard of them, they've got quite a few GABF medals under their belt. Their beers were new to me, so I ordered seven samples. Two that really stood out were their cask conditioned old ale, and their porter. The old ale was notable in that the wood tones did not overpower the malt, fruit, and honey tastes also present. And, the porter was clean and really tasted like the dark roasted malt that went into it. (Obvious sounding, but how many porters have you had that really tasted more like dark extract?) For those in Michigan, this place was definitely worth the drive. Great food and a warm "up north" hunting lodge feel, too. Next up, we head to Grand Rapids in a couple of weeks to try out Founders, Hopcat, the BOB, and other local breweries. I'll post with any impressions that I'm left with. Until then, I've got a growler of the Redwood porter in the fridge, right next to the last Dogfish Head Raison D'Etre and three varieties of my own home brew.

Yeast and Fermentation / Re: Wyeast 1968 or safale s-04?
« on: January 19, 2010, 01:03:59 AM »
Thanks for all of the info, guys! My wife works fairly close to a brew shop that carries Wyeast, so I figure I'll have pick some up for me tomorrow. I brew on Saturday, and I am sure that I will be much happier going into it without wondering if I've cut any corners.

Kegging and Bottling / Re: Speeding up bottle priming?
« on: January 18, 2010, 01:30:19 AM »
I'm still learning, but my understanding is that warmer temperatures can create things like fusel alcohols which give the beer an unpleasant taste (which will not disappear over time due to conditioning). The best thing is probably to wait until a week or more passes, though I will admit that one of my beers did carbonate after four days of sitting in the bottle at 70 degrees F. (Patience is easier to preach than practice, I guess...)

If your beer is not ready yet, what a great excuse to pick up a six pack of something new and different to sample in the meantime! I've got a six pack of IPA from Dark Horse Brewing in the fridge for just that reason... although now it is a three pack.

Yeast and Fermentation / Re: Wyeast 1968 or safale s-04?
« on: January 17, 2010, 06:25:47 PM »
I believe they do carry White Labs... thanks for the advice!

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