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Messages - dannyjed

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1
Homebrewer Bios / Re: Bio - HoosierBrew
« on: March 21, 2015, 08:34:00 AM »
Nice bio and you've been a great contributor to the forum.

2
I'm brewing 10 gal of sour beer. I'm splitting 5 gal to use with ECY Bug County and 5 gal with US-05 and bottle dregs. One of these will get fruit some time later.

3
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 02, 2015, 07:04:24 PM »
One thing that I've never understood about brewers wanting to avoid roastedness in a black IPA. Isn't that most of the point in making it black? If you're not wanting any roasted flavor in your black IPA, why not just make an IPA. Somebody please set me straight if I'm missing something lol.
My point is by adding the dark candisyrup you not only get a dark color, but also nice flavor. A flavor that I prefer over roast with American citrusy hops. I don't have a problem with roast flavor or even some in a black IPA, but like it better in a stout. Most IPA recipes don't have dark candisyrup, so it is different than making just an IPA.

4
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 02, 2015, 03:33:46 PM »

I use 1 lb. of the Candisyrup 180 and .75 lb. of Carafa III for a 5 gal batch. It also helps keep the beer dry and not too thick in body.

Interesting. Does the Candisyrup impart significant flavour?
Yes, it gives a nice dark fruit flavor that plays well with hops. I learned this trick from a friend (Justen Pelton)who makes great beer. I've used the Candisyrup in Belgian beers many times and the flavor came out nice in those beers so I gave it a try. It helps get a dark color with no roast flavor. I don't like roast and citrusy American hops together.

5
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 01, 2015, 08:43:48 PM »
My secret weapon in my Black IPA is Candisyrup D-180 and some Carafa III. I don't like a lot of roast, but rather a hoppy, dark fruit flavor.

Hmmmmmm! This is an interesting idea. This is my first Black IPA so I will probably stick to grain only, but this sounds like a very interesting idea going forward. How much would you typically use and how much Carafa III?
I use 1 lb. of the Candisyrup 180 and .75 lb. of Carafa III for a 5 gal batch. It also helps keep the beer dry and not too thick in body.

6
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 01, 2015, 07:13:17 PM »
My secret weapon in my Black IPA is Candisyrup D-180 and some Carafa III. I don't like a lot of roast, but rather a hoppy, dark fruit flavor.

7
The Pub / Re: With German pils, must have food to pair
« on: March 01, 2015, 12:24:44 PM »
very nice!

8
General Homebrew Discussion / Re: Brew Weekend 2/28
« on: February 28, 2015, 06:17:24 AM »
I'll be brewing a German Pils shortly.

9
General Homebrew Discussion / Re: spring beer styles?
« on: February 27, 2015, 05:41:21 PM »
Thanks Ken!

10
General Homebrew Discussion / Re: spring beer styles?
« on: February 27, 2015, 02:52:22 PM »
I want to make my first Maibock. Anyone have a good recipe?

11
Extract/Partial Mash Brewing / Re: Is This Infected?
« on: February 24, 2015, 05:36:10 PM »
It's probably just yeast..no worries, be happy

12
Ingredients / Re: Michigan Hops Farms Expanding.
« on: February 20, 2015, 08:26:41 AM »
I'd like to try some Michigan hops and even malt. The Belle's Barley wine from the NHC last year made with Michigan hops and malt was very nice.

13
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 07:54:57 PM »
With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time.  Now, the differences could be very slight, or very significant.  In this case, the three strains are all similar enough that most people don't care too much.  Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).
I've noticed this also as the main difference between US-05 and WY1056. I've had US-05 attenuate to 82% and I've never had WY1056 go over 75%.

14
The Pub / Re: Thanks!
« on: February 19, 2015, 07:47:17 PM »
Great folks here! I've learned a lot over the years.

15
General Homebrew Discussion / Re: Life of unused two row grain
« on: February 17, 2015, 06:38:28 PM »
please post a picture of this

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