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Messages - yso191

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1
Beer Recipes / Re: St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 05:34:38 PM »
Sounds tasty Steve. All those flaked grains and the 1450 must give it great body.
Is that a ten gallon recipe?

Yes.  Chewy deliciousness!  5 gallons.  1.092 OG

2
Beer Recipes / St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 04:53:17 PM »
I just tapped this beer.  I brewed it back in April, and it has been sitting in my wine cellar at 57* since.  It tastes exactly like I had hoped.  I am so pleased I thought I would share the recipe here.  This is also an experiment in that I used Starbucks VIA Columbia (microground coffee).  That way I didn't have to cold brew, press, bag beans or anything - just dump it in the keg and purge with CO2, and rack the beer on top of it.  Anyway, here is the recipe:

18 lbs Pale Malt, Maris Otter  73.5 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)  6.1 %
1 lbs Barley, Flaked (1.7 SRM)  4.1 %
1 lbs Black Barley (Stout) (500.0 SRM)  4.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)  4.1 %
1 lbs Oats, Flaked (1.0 SRM)  4.1 %
1 lbs Wheat Malt, Ger (2.0 SRM)  4.1 %
2.25 oz Columbus (Tomahawk/Zeus) CTZ [13.20 %] - Boil 60.0 min 66.6 IBUs
4.00 oz Ghirardelli Chocolate Baking Bar, 100% Cacao Unsweetened Chocolate, 4-Ounce Bar (Boil 5.0 mins)
5.00 oz Willamette [5.50 %] - Boil 0.0 min for 20 minutes
2.0 pkg Denny's favorite (Wyeast Labs #1450)
4.00 Items Starbucks VIA (Secondary 0.0 mins)

3
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 11:04:58 AM »
Interesting.  I'll bump the pH.

My favorite commercial Brown, Avery's Ellie's Brown Ale, uses London Ale yeast.  I'm thinking White Labs 013.  What do you guys use?

4
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 10:51:37 AM »
Now I'm hot on making a Brown Ale.  What should the mash pH target be?  I've got Bru'n Water set to 5.40 and the Brown Malty profile right now.

5
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 09:46:25 AM »
DO IT!  A tip....the best versions of it use Chateau Choc. malt 350L.  I've used other chocolates and it's very good.  The Chateau makes it incredible.

Denny, where can that be purchased?
Google "Jaspers" in New Hampshire. Precious few places have it.

Here it is.
https://www.boomchugalug.com/product/castle-belgian-chocolate-malt/

Ordered! Thanks for the link neddles, and the tip Denny!

6
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 18, 2016, 03:36:32 PM »
DO IT!  A tip....the best versions of it use Chateau Choc. malt 350L.  I've used other chocolates and it's very good.  The Chateau makes it incredible.

Denny, where can that be purchased?

7
Yeast and Fermentation / Re: Wyeast 1968 coagulating on stir plate
« on: September 18, 2016, 08:05:41 AM »
Yes.  I too was amazed when I first used it.  One doesn't have to worry about long conditioning times, waiting for the beer to drop clear with that strain!

8
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 18, 2016, 08:03:12 AM »
I love a good Brown Ale!  Avery's Ellie & Georgetown's Bob's Brown are two of my favorites.  I have tried brewing a Brown Ale a couple of times and have come close but not nailed it yet.  One of those attempts turned out to be nearly indistinguishable from Moose Drool.  But while good, it wasn't my fav.

Good luck today!

9
General Homebrew Discussion / Re: No more bubbles
« on: September 13, 2016, 08:07:19 AM »
Yes it is normal.  Just let it sit for at least the balance of a week though.  The yeast will need to clean up after themselves if/when they are done fermenting.

This is a great place to ask questions and hone your brewing skills, so welcome, and ask away!

10
The Pub / Re: Cigars
« on: September 13, 2016, 08:04:49 AM »
Pretty much the only way to find good cigars is to smoke cigars.  It's kind of like beer that way.  What would be ideal is to take notes in the beginning.  That way you can remember what specific cigars you liked as well as trends.

But also pay attention to the flavor descriptions in the advertisements (it's a quick online check on your smart phone).  I hate pepper/spice and cedar notes, others like them.  I prefer lower flavor notes (I equate pepper/spice to high notes) like leather, nuttiness, chocolate, coffee, cream and the like.  I almost always smoke maduros (dark wrapper) which are almost always medium to full on the flavor range.

For me, lighter cigars can be excellent but they need to produce lots of smoke.  I hate puffing on a cigar and getting little whisps.

11
The Pub / Re: Cigars
« on: September 11, 2016, 05:39:01 PM »
I smoke a lot of cigars.  My favorite is the Liga Privada line of maduro cigars (Flying Pig, T52, etc.)  But lately my usual smoke is CAO's Brazilia.  For my taste buds it's the best QPR I can find.

12
All Things Food / Re: Caipicello
« on: September 10, 2016, 07:54:52 AM »
I'll bite. (see what I did there?)

What is cachaça?

13
The Pub / Re: Realizing a dream
« on: September 08, 2016, 09:50:55 AM »
Not that any of us bores anyone talking about homebrewing...

Ha!  For sure.  It seems that most of my extracurricular activities fall in that category.  It's about the time I start bringing up beta glucans that people start wandering off...

14
The Pub / Re: Realizing a dream
« on: September 07, 2016, 10:35:24 PM »
Harley Davidson sure does make some beautiful machines, but as someone who purposefully lives on what I would hope to be a quiet country road, I wish they would stop using faulty mufflers!  ;)

I really like the tone rather than the volume.  However, I was going for performance (103.5" bore, head work, cams) and unfortunately noise comes with a free-flowing engine.  That is why the drag strips are so loud.  Mine is on the loud side but not painful, and I hope not obnoxious, though I'm sure it is to some.  No worries though, I'll be by you in a second.  ;)

Oh!  114 ft. lbs of torque, and 105 hp.  Dyno-tuned by a pro!

Sorry, Erik got me going.  I'll stop.  NO ONE bring up ham radio.  I can put you to sleep faster than my bike will go on that topic!

15
All Grain Brewing / Re: Scottish Ale
« on: September 07, 2016, 09:43:04 AM »
Style naziism aside, if you want a full creamy body, nothing works better than some rye.  Rye malt or flaked rye at a rate of about 15-20% will help a lot with this.  It might be "cheating" but I'll be damned if it won't fix your issue.

Interesting.  I'm familiar with the flavor contribution of rye malt, what does flaked rye contribute in terms of flavor?  In a 5 gallon batch, does the amount of flaked rye it would take to add creaminess also cross the flavor contribution threshold (can one taste it)?

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