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 - The Professor

Pages: [1] 2 3 ... 54
Ingredients / Re: Light pale ale by extract.
« on: February 16, 2015, 12:37:46 PM »
Both something really drinkable especially during a hot summer

Personally, for a summertime beer designed to drink practically frozen in the hot weather, I'd shoot for somewhere between OG 1.036-1.040...still plenty flavorful and very refreshing, but with a bit less alcohol to bog you down so you don't get trashed if you have more than 2 or 3.
But, that's just me...

Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: February 05, 2015, 10:36:02 AM »
Ballantine IPA was a 6-row based beer.  Imported malt is going to give the beer a different malt profile.

Not in my all depends how you treat it.
in the 30+ years I've been brewing a BIPA clone, I've freely substituted the 6 Row with  a variety of imported pale ale malts depending upon what was available to me.   Any differences have been very subtle (if noticeable at all).  Around 20 years ago I even started adding in a bit of imported Munich malt as well;  it actually wasn't until I did so that I finally hit upon the taste I was looking for, remembering the boatloads of the original Newark brewed Bally IPA I was consuming in my youth  (even though it's fairly certain that the original never used any Munich malt, in my setup and my procedures it proved to be the missing link in the taste). 
Clusters and Bullion (or Brewer's Gold) are, of course,  definite musts in recreating the original.  The recent revival of the product, while quite good, fails somewhat  in the 'hop character' department by using different varieties, some of which introduce citrus notes that shouldn't be there.

Also...if you want to get closer to the yeast used in the original, don't use 1056, US04, or any of the variants of that strain:  instead, use Bry97 or ECY "Old Newark Ale".

......or if you stop buying past-their-prime IPAs at the liquor store because you know you can brew better and fresher at home.

...or better yet, you practically stop buying beer altogether because you know you can brew better (and more economically)  at home.

Commercial Beer Reviews / Re: Guinness mixer pack
« on: January 16, 2015, 08:07:31 PM »
If you see this grab one. 8 pretty darn tasty beers. I'm working on a can of Guiness generous ale "Arthurs Holiday Ale" which I would say is quite a bit like a Landlord or London Pride, in that realm. Good stuff.

The Kilkenny nitro irish cream red was.... good.... different... interesting
Definitely will be on the lookout for this...been hearing good things about the mixer pack.

I'm still a Guinness fan...their stout is still on the ever-shrinking list of store bought beers I occasionally purchase.  I'm actually enjoying a bottle of the Foreign Extra as I'm reading the forums tonite. Really great stuff.
To me, it defines stout.

All Grain Brewing / Re: How well do you clean your mash tun?
« on: January 15, 2015, 05:36:48 PM »
I hose it out after use and let it air dry.  Once every 3-5 years, I fill it with hot Oxiclean, whether it needs it or not!  ;)

Pretty much the same here.  Hot water rinse and then letting it air dry seems sufficient.

Yeast and Fermentation / Re: pilsner ale yeast
« on: January 09, 2015, 03:55:57 PM »
I'd use the so called "Chico" (WY1056, etc)...
Word has it that it's descended from the strain that the late, great Ballantine brewery in Nj apparently used for their "lager" beer (they used a different ale strain for their ales).  It's very well known that 1056/Chico is a very 'clean' ale yeast that makes very convincing bastard lagers.

Kind of ironic, really.  Nowadays, the Ballantine XXX Ale that Miller contract brews for Pabst uses a lager strain.  LOL.

Ingredients / Re: Distilled Fresh Hop Oil
« on: January 02, 2015, 07:35:29 PM »
Sounds awesome!
This is a brew I can't wait to try.

Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: December 16, 2014, 09:34:29 AM »
So the mason jar of Pacman stored under a beer layer that's been in my fridge for 4 months may not be good? 

Or it may be fine.  Make a starter and find out.

As a very wise philosopher once said:  "You'll never know until you check it out..."

Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 09:21:59 AM »
I started using liquid yeast exclusively beginning in the mid 1980s, however with the vastly improved quality of dry yeast in recent years I now keep a few packets on hand for emergencies.  I still definitely prefer wet yeast (especially since my main one is an unidentified and now 'well trained" strain that I've kept alive for more than 25 years), but the brews I've made using S-04 and especially Bry 97 have turned out great.  I expect that I'll be doing a lot more experimentation with those, and other dry strains as they come available.

Other Fermentables / Re: Cider, Scotch Ale style
« on: October 30, 2014, 03:56:52 PM »
Since commercially produced juices and farm ciders these days tend to be from sweeter apple varieties...not to mention that you're gossing up the ABV with some sugar... the process you describe might benefit from the addition of just a bit of malic acid to increase the perception of the apple character.  In addition to that, on the few occasions where I've added sugar to my ciders, I've always gone with brown sugar or apple juice concentrate rather than table sugar, for a bit more character.
Just a thought.

General Homebrew Discussion / Re: New to brewing
« on: October 14, 2014, 06:16:54 AM »

Or not!

+ Or not !

Or not, indeed!
I'm more obsessed now than when I first caught the bug (Nixon was still president).

Yeast and Fermentation / Re: AIPA yeast: Fruity Esters or Clean & Crisp?
« on: September 26, 2014, 10:59:08 PM »
Siebel Bry 97 (a.k.a. Ballantine "Ale Brewery" Strain, Anchor, Wyeast 1272, White Labs WLP051, and Lallemand Bry 97) has become my favorite non-British/non-European ale strain.   Brewtek CL-50 (a.k.a. Wyeast 1450) is a very close second (it's probably the best strain for American red/amber ales on the planet).  Siebel Bry 96 (a.k.a. Ballantine "Beer Brewery" Strain, "Chico," Wyeast 1056, White Labs WLP001, Fermentis Safale US-05, ...) has become my least favorite ale strain.

Agree about Bry's a great yeast and does  quite well in a wide variety of ale styles.  It's worth noting however that it's probably not entirely accurate to characterize it as a 'non British' strain.   While a number of American breweries have used it (and continue to use it)   it's origins actually do lead back to the UK;  Some research has suggested that it may have been brought over to the USA by Ballantine for all of their ales when the brewery re-booted after Prohibition.
(Ballantine's post-Prohibition  brewmaster was a Scotsman).

Pimp My System / Re: Just Ordered My New Brew Shed
« on: September 15, 2014, 07:07:24 AM »
...Just don't make the mistake I made and let the wife store her stuff in your brew shed...



Beer Recipes / Re: porter feedback
« on: August 20, 2014, 04:26:22 PM »
...And I love the Munich in porter and stout, for a nice malty base...

A big +1 on that.
These days, at least some Munich (and often quite a bit of it)  finds its way into most of the ales and porters I make.

Beer Recipes / Re: porter feedback
« on: August 20, 2014, 10:18:58 AM »
Looks good to me...but if I were brewing it  I'd drop the chocolate malt altogether (but that's just me...I think it throws the flavor out of balance and contributes harsh notes), and stick with some carafa (though I personally  use carafa III special).
My porters also improved a great deal when I started using larger amounts of caramel malt, especially very dark caramel malts (and up to a full pind of that). German CaraAroma malt also works smashingly well in porter.
Contrary to one might expect, he caramel malts don't make the end product out of balance on the sweet end of things at fact the color and roastiness that comes from the dark caramel is quite intense...and delicious.

Just opinions, that's all.  In the end it all depends on what kind of flavor profile and mouthfeel you're going after.
If you were going for an historically authentic porter, you'd probably wind up with the simplest grain bill of all:   all, or nearly all, brown malt.

Do you hav a favorite commercial example of the style??

Pages: [1] 2 3 ... 54