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Messages - 69franx

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1
Thanks JT, if I ever get to a club meeting I will bring a couple

2
Thanks Jon and Ken. It's on about 6# of fresh then frozen raspberries since Saturday night. I'm leaving town at the end of the week, so if it's tasting good by thursday, I will be pulling the bagged fruit. If it's not where I want it yet, it's going to sit for another week before I get around to bottling it

3
Thanks Eric, I used belle saison, and now have it at ambient, cant wait to try it out in a couple weeks

4
"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph

Are those weights for both purees and fresh fruit?

I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.
One more follow up here. I went with fresh red and black raspberries, no fresh blackberries to be found at the local farmers' market. Should I let this run at higher saison temps to finish or more at ambient temps (70-75) currently in my basement

5
The Pub / Re: Mr. Robot
« on: August 03, 2015, 06:08:43 AM »
Welcome Matt

6
Ingredients / Re: Where to buy online Iodine test?
« on: August 01, 2015, 09:50:55 PM »
I wish I had read more threads like this before I bought Iodine and tried to brew with it. Hit your temps and pH and you should be fine. give it enough time: 45-60 minutes or more. Iodine could help you shave some time if conversion is fully complete earlier than that, but there is plenty of stuff to do while waiting for mash time to be complete. As an afterthought, we are online, you can buy my once used bottle of iodine if you really want it 8)

7
All Grain Brewing / Re: Wheat malt and lower efficiency
« on: August 01, 2015, 09:47:01 PM »
That kinda makes sense. I still say grinding finer works though.

I feel we're being ignored.  Here, let me be more clear:

There's no need to dick around with mill gap settings.  If you don't crush the wheat properly, your efficiency will suffer.  If you don't crush the wheat properly, you aren't crushing anything hard enough.  Set the mill gap tighter, and crush everything tighter.  That includes barley malt, wheat malt, rye malt, oat malt, corn malt (where can I buy some of that!?), you name it.  Set the gap tighter, crush everything harder, and be done with it.

</obnoxiously ranty-sounding but helpful communication>
Nah, Dave, you're definitely not being ignored. I had my mill gap set at .032" for a while, but was starting to see some slower runoffs, and didn't care for that. So I widened it back to .035" and it's been fine since.

I think I will try decocting on my next hefe. Might be done brewing hefes for the year though. Maybe I'll do a winter hefe, for kicks. Decocting is always good to do in the winter when it's chilly inside.
Beersk, I am right there with you on my gap settings. Last several brews I had it set at 1.032 and very slow runnoffs, thinking about going back to 1.035 and seeing where that gets me. I have been happy with my efficiency at 1.032, just taking a little longer

8
Equipment and Software / Re: BJCP 15 App
« on: August 01, 2015, 08:25:14 PM »
Installing it now. Thanks Jim

9
The Pub / Re: Mr. Robot
« on: July 30, 2015, 05:43:59 PM »
I am liking it a lot myself. Don't like the addict part but the computer work is fun and that crazy guy who did not get the CTO position adds some great flavor as well

10
"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph


Are those weights for both purees and fresh fruit?

11
Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
Saison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.
erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciated

12
Commercial Beer Reviews / Re: 10 Barrel Joe IPA
« on: July 30, 2015, 11:43:28 AM »
They were giving away samples at NHC...incredible!  Unfortunately, due to my meds, I couldn't try the grapefruit version.
Found the grapefruit here in bottles, tried it and went back for more! Sorry your meds kept you from it, but you gotta stay safe with health issues

13
I'm glad that you are having some luck with a vial that old, as I have purchased some about that age and been pretty uncertain how they would turn out. I was hesitant, but help out for a better discount than 50%  for yeast that was already 2 months past best by date. In the end they worked for me as well, just longer lag times than I had been used to

14
Commercial Beer Reviews / Re: 10 Barrel Joe IPA
« on: July 30, 2015, 11:19:15 AM »
Just picked up a 6 pack of Sculpin...far from dead!
Agreed, I have had Sclupin in bottles and cans and both were wonderful! Unfortunately, I have not had the pleasure of it on draft, but I am sure it is equally if not more wonderful

15
Pimp My System / Re: Poolside Brew Shed
« on: July 30, 2015, 09:20:05 AM »
Looks like an awesome space! I see something like this for me in the nearish future, and I have plenty of supplies leftover at our 7 facilities, I need to start searching through a little more in depth. I really like the reclaimed wood overhang.

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