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Messages - bsblsteelerfan

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Beer Recipes / Re: Bottling for my Grand Cru
« on: June 20, 2013, 08:37:11 AM »
I may just go with the Belgian yeast and call it a day. I like the malted oats idea! I will see if I can return the Champagne yeast and get the Belgian. I am brewing the beer for a family reunion beach trip in August. Which in Alabama, it is still 100 degrees and I feel this beer should do quite well in the heat to quench our thirsts!

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Beer Recipes / Re: Bottling for my Grand Cru
« on: June 20, 2013, 08:20:25 AM »
Ah, for some reason that completely slipped my mind. If I used a sauvingnon blanc or pinot grigio juice, for example instead of the clover honey. Then the yeast should have something to munch on? I am glad I haven't started the brew yet. It was a dream I had one night, then I purchased everything the next day. I didn't even think about it, I believe I have learned from these impulses.

What malt bill would you go with for a typical grand cru? Like I said, it was all impulse, and I am trying to teach myself via reading but also through just trying stuff out to see what I come up with. I am glad I have people like you to keep me on the right path.

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Beer Recipes / Bottling for my Grand Cru
« on: June 20, 2013, 07:11:02 AM »
This next batch I brew will be my first all grain attempt. I am a little nervous on how it will turn out, but I am more apprehensive on bottling. The ingredients I am using are 7# Belgian Pils, 8 oz. Carapils, 2# clover honey with 5 minutes left in the boil, either a half ounce or 1 ounce fresh orange peel, and 1 oz coriander, and for the hops I am using 2 oz. Hallertau. Instead of using a Belgian yeast, I decided to get a champagne yeast. Now, should I up the amount of priming sugar along with that? or should I keep it the same. And if I up the amount, do I need to consider corking my bottles?

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