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Messages - Delo

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1
Other Fermentables / Re: sima Finnish fermented lemonade
« on: April 15, 2016, 06:04:04 AM »
I remember this stuff, but it was spelled with a Z instead of an S and it sucked...

But seriously, it just sounds like homemade ginger ale to me. More like a soda than a brew.

I recently started brewing soda with my daughter.  This recipe is similar to what we have made.  Zima...was just joking with my friend about brewing some...

What are the raisins for? For complexity?

Looks tasty. I'd do this in a PET bottle for safety concerns.

A few of the recipes I have seen have raisins added to them. There wasn't a lot of info out there about it but some I found says raisins add flavor, add body and mouthfeel and help with clarity. 

2
Beer Recipes / Re: asian inpsired rice lager
« on: March 01, 2016, 10:56:28 AM »
I am a big fan of sake too and I like ginger but it can quickly overpower everything.  Adding a small amount sounds good.  I like the idea of using other rices.  I would imagine basmati might be nice in another adjunct beer.  My wife and I hang out with this guy and I give him my homebrew and he gives us sake his mom makes.   One of the times we tried a red rice sake she made and it was pretty awesome. Also not sure if you know, but some sake rice needs to be polished to avoid off flavors when making sake.  Not sure how it would affect beer.  If you brew Saturday, please update.  And I realized I should have put flavorless in quotes.  I do not come across well in text.  Which is part of why I don’t post often.

3
Beer Recipes / Re: asian inpsired rice lager
« on: March 01, 2016, 09:34:37 AM »
The sushi guy in our town asked me to make him a sapporo/asian style lager a few months ago and I pushed it off until I forgot about it.  There is definitely not a lot out there. I guess not many homebrewers like flavorless beer? I started coming up with something similar. Not sure what the numbers were but off hand it was

75-80% pils
15-20% rice
3 or 4% Munich

around 20 ibus using Saaz and maybe warrior.

What yeast did you prefer in previous batches? Are you looking to make a premade sake bomb?  I'd like to know how it turns out for you since you will probably brew it way before I do. :)

4
Equipment and Software / Re: Glassware / Drinkware Question
« on: February 18, 2016, 10:59:50 AM »
Try TJMaxx if you have one by you.   My wife is kind of addicted to going there and I tend to browse the kitchen area while she shops.  They have some great deals on cookware and I was surprised at the glassware they had. The one by me had a bunch of spiegelau and libbey glassware for pretty cheap.

I just picked up the two pack of these for $10
http://www.amazon.com/Spiegelau-Beer-Classics-Pilsner-Glasses/dp/B003QRBZ1C

5
General Homebrew Discussion / Re: Blueberry ale
« on: February 01, 2016, 09:04:00 AM »
I agree about brewing a simple beer. It would be easy to overpower the taste of blueberries. I brewed a blueberry ale as a party favor for the adults at my daughters frozen theme B-day party.  I made a 5 gallon batch of basic blonde ale with east kent goldings and added 5lbs of blueberries to fermenter.  The color was great but the blueberry flavor was not very noticeable. I don't know if a syrup at packaging would be better,but if you are making a 5 gallon batch, it may not be enough blueberries to contribute flavor.  After talking to another brewer he told me he uses real blue berries to get the color, but blueberry extract to get the flavor.  We aren’t big fruit beer fans so I never tried it. You could try that. 

6
Kegging and Bottling / Re: Brown inside shank
« on: January 21, 2016, 01:37:39 PM »
Personally, I wouldn't trust them, especially is replacements aren't terribly expensive.

In my case, what was especially concerning was that the parts were advertised as being stainless. If some cheap Chinese pot metal is used, who knows its composition? One can hope everything used would be food safe, but if it's already been proven untrustworthy once...
I agree. Isnt brass coming in contact with beer said to contribute to possible off flavors and small amounts of lead? I tend to worry more about that stuff and avoid it than most people do. Living in NJ has exposed me to enough.

7
General Homebrew Discussion / Re: Buying brews at chain restaurants?
« on: January 21, 2016, 01:15:30 PM »
I dont expect much in the way of food or beer at most chains.  $5 a pint for craft would be pretty good by me. Im more bothered going to an “Ale house/Tap House/beer bar or some other beer named place” or an “Irish Pub” and find out that there are only BMC beers on tap or maybe blue moon. I could also gripe about 95% of the beers at a decent beer bar are some sort of barely average IPA.

8
Kegging and Bottling / Re: Brown inside shank
« on: January 21, 2016, 09:24:06 AM »
Did you try barkeepers friend. That stuff always takes everything off my pots and pans. It almost looks like they are chrome plated instead of SS and the chrome wore off and that’s the brass underneath.

9
Equipment and Software / Re: Which oxygen stone/wand should I buy
« on: January 20, 2016, 12:24:08 PM »
I have the same setup. I eventually plan to replace it with this
http://www.morebeer.com/products/oxywand-05-micron.html
I like the fact that the stone uses a flared fitting to attach to the wand.  A while ago I saw some complaints about other ones where the glue holding the stone to the wand came undone.

Are some of them glued?  The stone on mine appears to be somehow fused (welded?) to the wand.
I remember seeing complaints that the stones were glued on when I was first looking into getting one.  It's probably been a few years ago since I looked because I really dont use pure o2 that often. They all may be welded now, which would make more sense.   I think I would still prefer being able to remove it.

10
Equipment and Software / Re: Which oxygen stone/wand should I buy
« on: January 20, 2016, 07:54:05 AM »
I a .5 micro stone that works very well.  Mine is on the end of a length of beverage line.  If I ever have to buy another I would get one that is on a wand.  It seems like that would work better than the setup I have.

Paul

I have the same setup. I eventually plan to replace it with this
http://www.morebeer.com/products/oxywand-05-micron.html
I like the fact that the stone uses a flared fitting to attach to the wand.  A while ago I saw some complaints about other ones where the glue holding the stone to the wand came undone.

11
+1 to all hoosierbrew said.

I have this model for over two years without any problems.    I replaced the tower with these
http://www.amazon.com/Perlick-Wrap-Around-Draft-Beer-Faucet/dp/B000EH2RK0/ref=cm_cr_pr_pb_t
The holes lined up so replacing the tower was easy.  The original tower and tap were garbage, which I think a lot of the complaints are probably about.  Or maybe people are upset that their BMC still tastes terrible coming out of a keg.    I don’t have a fan set up for the tower, but eventually I will.   The foaming is not really too bad for the first pint.

12
General Homebrew Discussion / Re: Scaling Down
« on: November 10, 2015, 09:01:40 AM »
Its mainly my wife and I that I brew for, and she really just drinks hoppy beers.  We don’t drink every night so 5 gallons tends to become a chore to drink if it isn’t something we both love, especially if its something only I am drinking.  I bought the 3 gallon pin lock kegs from adventures in homebrewing  when they were on sale.  I got them to make smaller batches and to have more variety.  I have a small kegerator with only have two taps. I have been really happy with them.  I have ball locks on all my 5 gallon kegs, but I have flared fittings so switching out isn’t a problem.  If it is something I know we both will want, I brew 5 gallons, if not, I do 3 gallons. I like the flexibility.  The main problem is a good beer goes twice as fast in a keg half the size.  Twice the amount of disappointing times of blowing foam. I have split batches using different yeasts which is pretty cool.  It takes less time for me, I can do everything in my kitchen, and there is definitely more variety.  For my next batch I plan on splitting it and trying different hops and maybe different yeasts.     

13
The Pub / Re: Ballast Point files for IPO
« on: October 22, 2015, 08:49:26 AM »
So I am not the only one that choked at $15 for a six pack for Sculpin. I thought it was just jacked up at the store in our town.   I did find a store that had it for $13, which still surprises me to spend for a 6 pack.  It was then that I realized I really don’t buy beer that often anymore.

14
All Things Food / Re: Indian Food
« on: October 15, 2015, 09:51:09 AM »
Pete your recipes sound good and ill be making the aloo matar sabji soon.  I am fortunate to live in an area with a high Indian population so I have been ordering it more than making it.  Some great advice already posted.  Blooming and toasting ingredients makes the meals great.  I have used decent spice mix packs before and some of my Indian friends use them.  Parampara and Shan off the top of my head.   Youtube is a great source for techniques for cooking and I cant recommend using a pressure cooker enough.  I’m so hungry now.

15
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: October 15, 2015, 09:34:32 AM »
I am more of a lurker than a poster.  I have used BR-97, East Coast Yeast version, on several Ballantine IPAs and Pale ales, and other beers.  Everything I have experienced has been what Mark has posted.  I have pitched it fairly fresh yeast in a low gravity pale ale without a starter and it was slow to take off, like over 24 hrs, but it came out fine. This yeast has become my yeast for ipas, but I prefer more malt taste in my beers or not as neutral as 1056.  Never had a tart or fruity tastes at ferm temps at lower 60s but  I did have a high fermentation temp issue once, in the 70s, and with the combo of hops the beer was a strawberry bomb.  It comes down to a preference thing and in a really hoppy west coast IPA you probably wont notice a difference.  BTW love bobs burgers. 

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