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Messages - santoch

Pages: [1] 2 3 ... 47
1
The Pub / Re: Songs you never want to hear again.
« on: Today at 09:09:00 PM »
This thread made me thing of something though. Neil Young. What is the deal? He is the most hit and miss musician in my life. Tons of great songs, and also some of the worst crap I have ever heard. Not a lot in the middle.

Can you imagine Bob Dylan or Neil Young trying out for American Idol?
Simon Cowell would have an aneurism.


2
All Grain Brewing / Re: Diacetyl?
« on: Today at 08:49:01 PM »
You are probably right that it is likely an infection.

A non-infected beer will tend to LOSE diacetyl over time, particularly if it is kept warmer.
Pediococcus is known for throwing Diacetyl, lactic acid, and acetic acid (vinegar).  My bet is that's what's wrong.




3
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 11:21:21 PM »
I don't fear 2o-25% corn. With 6 row it cuts the protein and lightens the grainy 6 row flavor. I haven't done one with 2 row yet, but 2 row has much more DP than it used to, so it should work just fine.

The Cluster hops at bittering add an old school flavor that makes me think of the sips of dad's and grandps's beers I had when a kid. That was back when the mainstream beers had some hops and flavor.

+1

I agree, I like corn over rice by a long shot.  Think corn bread vs. regular bread.  There's a sweetness and grainy flavor that is really clean and refreshing, particularly on a hot summer day.



4
Ingredients / Re: First lager- Vienna lager
« on: February 20, 2017, 06:57:46 PM »
Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.

5
Beer Recipes / Re: beer tastes and kinds
« on: February 20, 2017, 06:35:53 PM »
I think there are too many fruit characteristics in a Doppelbock to fit this.
I think you should look at an American Wheat.  They tend to use very neutral or subtle yeasts, which often stay suspended.  The hops are typically low, usually of Noble-type varietals.

If you can find a fresh Widmer Hefeweizen, Pyramid Hefeweizen, or Harpoon UFO Hefeweizen (their base beer, not any of the special versions), you would be on the right track.
Be sure to get a FRESH sample.  This style loses its freshness quickly.  I'm always pleasantly surprised at how simple and refreshing Pyramind Hefe is if I get it fresh at their brewery.  Old in the bottle, not so much.

As far as a recipe, try this.  It's as simple a recipe as you can possibly get:

5 gallon batch

6 lbs wheat malt  (Great Western has RED wheat malt which is 'breadier', others are white wheat malt)
5 lbs pilsner malt
1 oz Hallertaur or Sterling or Crystal or Mt. Hood @ 60 mins
White Labs WLP320 or Wyeast 1010 American wheat Yeast

Single step mash at 151F
(for extract, subtract 7 lbs of Wheat DME, which is usually 60:40 or 50/50 wheat and pilsner malt, depending on the maltster).


HTH-


6
For a good book on recipe formulation, I suggest Ray Daniels' book "Designing Great Beers".
Granted, it's getting old now, but all the concepts still apply.


7
All Grain Brewing / Re: Dark hefeweizen...Huh?
« on: February 18, 2017, 04:52:27 PM »
I looked but didn't see you mention this so I'm going to throw it out there.

EVERY beer looks darker in the carboy than it is in the glass.

8
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 11, 2017, 10:28:57 PM »
Jim, are you judging in Seattle?  I'm planning on it.

I look forward to seeing you there!

S

9
General Homebrew Discussion / Re: Well that was a disaster...
« on: February 10, 2017, 09:34:31 PM »
Don't sweat missing a flame out addition in a Belgian Pale Ale.  It is not a hop forward style.  If you do decide to dry hop it, go very easy.  Grassy hop flavor can become a distraction.
I would even consider using a Noble hop instead of the British hops.

10
Yeast and Fermentation / Re: Help! Wheat DME or normal DME
« on: February 05, 2017, 07:30:57 PM »
I've never seen any 100% wheat extracts either.  Always seen 60/40 or 50/50. 

11
General Homebrew Discussion / Re: I was right!
« on: February 03, 2017, 06:28:13 PM »
Bale Breaker Top Cutter was so good when I was at hop school in Yakima.

Indeed.  Did you guys make it out to the taproom?
No, ran out of time. After Hop School we drove down to see friends in Bend. That was fun too.

I'll bet!  We headed out to the tap room last year ans it's gonna be an annual event!  Hope you can make it back.
Those friends have moved. If we come back out, we wi head there and then loop out to see PostDoc.

Jeff, Let me know when you make it out here.  I'd love to have a beer with you at PostDoc.

12
Dry hop the heck out of it.

13
General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 07:31:07 PM »
I actually remember that too, Jim.

I'm in agreement with what's been said.  Everyone perceives the same amounts of these flavors/aromas to different intensities.  Fault Finding should be avoided.

I know which off flavors I am extra sensitive to  (esp phenolics, acetaldehyde, and to a lesser degree, diacetyl), and which I'm not sensitive to compared to most (oxidation -  it needs to be almost like a cardboard box before I start to pick up oxidation).  When I find something I'm sensitive to, I try to dial back my reaction/deduction, to the point of omitting faint flaws I can detect but the other judges can't.

I'm not opposed to diacetyl where it fits and I think more importantly, complements as opposed to detracts from the overall flavor balance of the beer.  A faint whiff of diacetyl in a lager, while out of place, doesn't immediately push it into the 20's or teens for me.  We should all keep in mind the overall presentation, not go flaw hunting. 


14
Beer Recipes / Re: Brown Ale Help
« on: February 01, 2017, 10:20:47 PM »
I think a lb of special B is a lot, even in an 8 gallon batch.
I'd cut it down to about a half lb.

15
I concur, Spice, Herb, Veg (SHV) is the place for that beer.


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