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Messages - crabber

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1
General Homebrew Discussion / Re: PA -vs- IPA
« on: February 16, 2010, 06:07:35 PM »
I think the reason I enjoy more IPA's is the fact that they typically have some crystal in them.  Most of the commercial PA's that I've had have little mouthfeel, almost come across as bone dry comparatively speaking.  Anybody else prefer IPA's over PA's and why?  The reason I ask is they "can be" so similar sometimes.
Strange, I have had the same experience with Pale Ale's vs IPAs.  If fact I've pretty much stopped trying pale ales, cause I've never had one that made me interested in a refill. 

2
Most difficult - Light lager - Helles - can't hide anything in there.  Faults stick out like a sore thumb.

Agreed.

+1

Making good Lagers is harder than making good ales.
+1

3
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/12
« on: February 13, 2010, 11:40:11 AM »
10 gallons of Oatmeal Stout

4
General Homebrew Discussion / Re: The BEST thermometer in the World
« on: February 07, 2010, 10:46:28 AM »
Ah yes, the CDN Pro Accurate Quick Tip.  Came in first in America's Test Kitchen testing.  I have one I use for cooking but the probe is too short for my brewing purposes.
Is there another America's Test Kitchen?  This one has been at the top of every ATK list I've ever seen:  http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html

This is what I have, and it rocks.  But it's very expensive.

5
Yeast and Fermentation / Re: Wyeast 1450
« on: February 05, 2010, 08:21:01 PM »
One thing I did differently this time was to pitch about 63-64 and ferment ~65df instead of pitching colder and keeping it around 62.
Yep, I pitched around 60 and fermented in the low 60's.

6
Yeast and Fermentation / Re: Wyeast 1450
« on: February 04, 2010, 08:06:06 PM »
Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   ???

7
General Homebrew Discussion / Re: No good deed goes unpunished....
« on: January 25, 2010, 05:44:15 PM »
This seems like a good place to ask.
What does it get you? Is it personal; is there a career path; does it get you a lot of chicks?
Is it just cool in our geek world - like a 300 level Paladin in World of Warcraft?  ;)
Well, you see, every time you level up it unlocks another BJCP subcategory. ;D

8
General Homebrew Discussion / Re: What's Brewing This Weekend - 1/22
« on: January 23, 2010, 12:31:57 PM »
10 gallons of ESB

9
Hefeweizens are probably one that I didn't start out liking till I made a fresh one.  I still don't make them very often but they are very good when very fresh.  On the flip side, I started out loving IPAs as you did, but after a while I started realizing that a lot of them are lousy and a few are very good.  I still love the very good ones and could drink them every day.

10
General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: January 19, 2010, 08:41:56 PM »
Bohemian Pilsner and IPA

11
General Homebrew Discussion / Re: PIlsner Break
« on: January 17, 2010, 06:41:15 PM »
Yep, if you DON'T see that when brewing with Pilsner malt, you're doing something wrong.

12
Yeast and Fermentation / Can I save this beer?
« on: January 06, 2010, 04:56:44 PM »
Hi all,

I'm a reasonably experienced homebrewer but have never been good at correcting my own mistakes.  I mashed a 10 gallon batch of Denny's Rye IPA at too high a temperature (actually, my sacc rest was too short and I attempted a mashout too soon).  The fermentation has stopped at 1.030.  I tried rousing the yeast and warming it up, but I'm afraid the poor yeast have done all they can do.  Should I dump it?

13
All Grain Brewing / Re: Adjusting RA with Lactic - How much is too much?
« on: December 31, 2009, 08:38:26 PM »
At $1 a gallon, that adds $4 to each batch. :o
Sounds like you need to find a cheaper source of RO water.  I pay $.25/gal to refill my water bottles.

14
Yeast and Fermentation / Re: S04 Dry Yeast
« on: December 23, 2009, 02:47:39 PM »
Move that fermenter to a cool place (low to mid 50s IMO) ASAP!  If you haven't already, that is.
And +1 to the blowoff hose

15
Yeast and Fermentation / Re: Cold Fermenting Ales
« on: December 21, 2009, 08:29:07 PM »
Nottingham gobbles up fermentables other yeasts leave behind and creates a pretty dry beer (and clean if used at low temps).  I even find US-05 is a little too clean and dry for my taste in most of the beers I've made with it.

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