Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - KingBrianI

Pages: [1]
1
Ingredients / Re: Raw Wheat Berries
« on: March 16, 2010, 01:44:32 PM »
I think a 45 min. protein rest might be a little excessive.  And you may want to gelatinize the berries by cooking them before you add them to the mash.

Sounds like the wheat berries are already mixed in with the rest of the grain bill.  Besides picking them out one by one, I'm not sure there is much he can do.

2
Ingredients / Re: Brewing with Lavender
« on: March 16, 2010, 12:37:11 PM »
Kinda quiet around here... :P

3
Commercial Beer Reviews / Re: SN Bigfoot - Cloudy as it Ages?
« on: March 14, 2010, 11:02:55 AM »
Thanks tfries.  It's great to drink vicariously through others! ;D

4
Commercial Beer Reviews / Re: SN Bigfoot - Cloudy as it Ages?
« on: March 12, 2010, 10:00:12 AM »
tfries, I'd love to hear your opinion on the worthiness of aging Bigfoot that long...

tfries and Beertracker, I would also be very interested to hear impressions and/or see tasting notes from the vertical tastings!

5
Ingredients / Re: Brewing with Lavender
« on: March 12, 2010, 09:54:39 AM »

I have made quite a few herbal beers, though sans hops.  I make a really nice yarrow ale and another heather ale.  Neither one has hops so I don't know how to advise the hop to herb ratio.  I can say though that from experience, fresh is infinitely better than dried.

Would you mind posting the recipes and experiences you have with non-hopped herbal ales (possibly in a new thread)?  I would really like to start experimenting with gruits but there is so little info available on how much of what herbs to use at what times.  If you could post your experiences it wouldn't be like starting from scratch.

6
Yeast and Fermentation / Re: Yeast for a chocolate stout?
« on: March 10, 2010, 12:02:34 PM »
I'm going to recommend Wyeast's Thames Valley II for a chocolate stout with the caveat that I've never tried that yeast in a chocolate stout.  I have, however, used it in a RIS and the smell of the chocolatey dark malts/grains and the esters from the yeast smelled about what I imagine heaven to smell like.  It was sensational.  So judging from that it's worth trying, and I'll definitely be doing it soon.

Pages: [1]