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Messages - riceral

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General Homebrew Discussion / Re: AHA Membership
« on: October 03, 2015, 05:14:01 AM »
I'd be interested in membership, but I wonder whether it makes sense for people living in Europe....

Well, there's Zymurgy. I'm not sure if there would be an extra charge to mail paper copies to Europe or not. And you would have access to the e-versions.

Discounts on books and other items from AHA. Again, might be extra charge to send to Europe.

Attendance at the AHA National Conference and the Great American Beer Festival. You could do a vacation around either one of these and spend some extra time visiting craft breweries here in the US.

Just a few reasons off the top of my head.

Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: September 29, 2015, 07:49:13 AM »
As far as I am concerned, posting anything on HBT that goes against the narrative is asking for trouble.  I am too old to waste my time fighting with trolls, strawman sockpuppets, and cult of personality fanboys.  The BN is a "for profit" organization. I post to this forum and a couple of British brewing forums.

And I am glad you do. I am sometimes lost in your explanations from my limited knowledge, but I am learning and trying things as I go along.

I visit other sites and take things with a healthy dose of sketpticism. I don't post on any other site and only post here a few times.

I think we are benefiting from your thoughts and the thoughts and ideas of others who "goes against the narrative."


Step mashing and fly sparging are just fine, if that's what you want to do.  I, however, do not wish to do so.

...and decoction, if you really want to.

General Homebrew Discussion / Re: Winter/Garage Brewing
« on: September 18, 2015, 06:19:48 PM »
Looks like another reason why I need to get out of Dallas fast

Fixed this for you, Steve.

General Homebrew Discussion / Re: Opening Fermenter to check hydrometer
« on: September 18, 2015, 04:52:44 AM »
Why not clean the spigot with some star san and take a sample from there?

This is how I do it.

Yeast and Fermentation / Re: A Twist on Starter Technique
« on: September 12, 2015, 05:25:17 AM »
I plan on brewing a porter tomorrow using WLP006, Bedford British.

Was planning on making a starter tonight before heading out to the football game but after reading this, I plan on giving this a try.

Thanks for the tip.

The Pub / Re: Ten Drinks a Week
« on: September 07, 2015, 09:12:23 AM »

Now as far as weight loss, skipping the alcohol will remove many calories, I'd rather drink the beer and exercise more. ;)

This is precisely my thoughts.

I like to have a beer or two after I bike, and I bike 30-40 minutes everyday after work. I guess I could cut out the beer and loss weight but then I would miss something I very much enjoy.

All Grain Brewing / Re: Yeast for saison blending
« on: August 21, 2015, 04:12:54 AM »
saisonstein monster is another choice to consider. Supposedly a hybrid between two strains, comparable to Wy3711 and Wy3724. I have used it in a saison and it makes an enjoyable beer.

I did the open fermentation suggested by Drew and started at 68* for three days, then let it free rise. It ended at about 81* (I think it was).

I have not, and I can't seem to find much feedback on it either so I'm curious as well.  This was kind of a last minute brew to finally give that strain a whirl.

Yeah, cool. I'll be curious to see what you think !

I used Saisonstein's monster in a saison earlier this year. I wasn't too impressed with it at first. After about 2 months in the bottle, it got better and now, after about 4 months, the saison is my best brew in my opinion the past 2 years. Starting to run low on this brew and will have to make another using this yeast. Well received by those who tried it at my home-brew club.

Finished dry, taking the wort from 1.054 to 1.004. Typical saison yeast flavor. I don't get as much pepper taste as I have with Wy 3711, but do get some of the clove flavor.


Beer Recipes / Re: Thoughts on a baltic porter
« on: August 14, 2015, 02:51:28 PM »
Right off the bat, I would ditch the S-23 yeast.  Are you looking to do a lager yeast or cooler ale strain?

I haven't brewed but one baltic porter in the past so my experience is limited and I used a Kolsch yeast for that. But from my reading and my understanding is that a lager yeast would be preferred over an ale strain.

I was looking at dry yeast and have little experience with liquid lager yeast.

My LHBS carries White yeast so possibly Copenhagen Lager WLP850 or German Lager WLP830.

Beer Recipes / Thoughts on a baltic porter
« on: August 14, 2015, 02:36:24 PM »
I've been thinking about brewing a baltic porter with the chillier months coming up.

I've brewed an imperial porter using Denny's BVIP recipe, only leaving out the bourbon and vanilla. Quite an enjoyable porter.

So I am thinking of using basically the same recipe:
        65.8% 2 row
          7.6% brown malt
          2.5% crystal 40
         12.7% munich 10L
          5.1% crystal 120
          6.3% chocolate
     Magnum at 60 minutes and East Kent Golding at 10 minutes to a total of 30 IBU
     S-23 yeast
     lager at 32-35* for 4 weeks after fermentation is complete.

Using the efficiency of my system this comes out to about OG = 1.085. Looking for a FG = 1.025 or so.

Any thoughts or suggestions? All are welcome.

Beer Travel / Re: Weekend in Belgium area
« on: August 13, 2015, 05:27:46 PM »
Go to Bruges. Find a small alleyway called De Garre the width of a "horses ass" as they say, go inside the bar and order their house tripel.  Then drink the 2 more that your allowed to drink. Words cant describe.

+1. Their dubbel isn't shabby either.

Going Pro / Re: Tell me what you think
« on: August 05, 2015, 04:26:27 PM »
Belay that BS!   ;D    (The old man on my ship's favorite expression when some junior officer gave a less than stellar order while standing conn).

Am I going to have to request permission to come aboard?  Are you going to blast music form the 1MC? Are you going to have a gedunk store?  Am I going to have to stand before the mast if I say something bad about your beer? :)

Dang, Mark.

It's been decades since I heard the term 1MC. And quite a while since hearing gedunk.

I don't know if this brings back fond memories or nightmares.

Going Pro / Re: Tell me what you think
« on: July 31, 2015, 04:07:16 AM »
Yeah, that is my next step.  I have the name trademarked, and I don't see how someone could trademark an anchor.  It would have to be identical in every respect.
Depends. From what I hear, Anchor has been successfully defending their anchor for years and years.

If the anchor is the main concern, have you considered maybe some other symbol? Like a ship's wheel or a compass?

Just a passing thought.

Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.

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