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Messages - dannyjed

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1
All Grain Brewing / Re: Oxydized?
« on: September 03, 2015, 01:38:23 PM »
I had an IPA suffer from oxidation once and it was not really wet cardboard, but rather a harshness (almost like a bitterness) which made it undrinkable. I attributed it to transferring the beer into a carboy for dry-hopping and not flushing with CO2. Also, I racked the beer into the keg and the keg was not purged with CO2. The beer was fine for a week, then it had that harshness that was awful.

2
General Homebrew Discussion / Re: hot, young beer
« on: August 19, 2015, 04:50:57 PM »
I think big beers like this need time. It could be a couple of months or maybe a year. Did you use a lager yeast? If so, some lagering could help out and smooth it around the edges.

3
Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 16, 2015, 05:11:37 PM »
Also, try to accurately hit some styles well before going crazy and breaking all the rules. I try to tell new home brewers this even though they usually don't listen. Even a great jazz musician had to have a solid background in music with theory, scales and such before innovating the big next thing.

4
Beer Recipes / Re: sour IPA thoughts?
« on: August 16, 2015, 01:01:35 PM »
I've had some decent ones fermented with Brett, but they're not really sour.

5
Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 16, 2015, 12:59:12 PM »
There's always room for improvement.

6
I made one that way in June and it came out great. I'm going to make another soon because it's becoming my favorite summer beer.

7
General Homebrew Discussion / Re: 8 month old tastes phenomenal
« on: August 12, 2015, 04:36:26 PM »
I had a RIS that tasted best after 1 year. Too bad I already drank most of it at the time. Big beers sometimes need some time for all of the flavors to meld together.

8
Ingredients / Re: El Dorado sweetness
« on: August 10, 2015, 07:25:30 PM »
Much like cooking, you need to know what each ingredient is bringing to the recipe. I love El Dorado because it brings that Starburst Candy sweetness to help balance the citrus of Amarillo and Centennial, and the spicy/dankness of Simcoe or Mosaic in my IPA. The result? I have a bright, crisp, and aromatic IPA. I use it as a 1:4 addition in the boil and in dry hopping, with the three other hops mentioned.


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+1 I've used El Dorado a couple of times with other hops (Amarillo, Mosaic, Columbus, and Cascade) and thought it brought a nice flavor to the mix.

9
General Homebrew Discussion / Re: first brew since april
« on: August 05, 2015, 05:15:44 PM »
i guess it's like riding a bike  8)

using amarillo for the first time. 1oz each centennial and amarillo at last 15min, 1oz each cascade, citra and amarillo last 5 minutes. going to dry hop with some cascade and amarillo also.
Welcome back and Amarillo is my favorite.

poured my first glass from the keg. i am really digging amarillo.
I really like Amarillo it has a wonderful citrusy flavor and aroma like orange/grapefruit. It also works well in combination with other hops.

10
All Grain Brewing / Re: Question about batch sparge timing
« on: July 21, 2015, 07:35:10 PM »
There is no need to let it wait and soak for 10 minutes and then drain slowly. All you need to do is add all of your sparge water, stir, open up the valve, vorlauf, and let it flow as fast as you can. The idea of batch sparging is to simply get all of the sugars in suspension and drain them out quickly. Fly sparging is slowly rinsing the grains. You can definitely cut some time off your brew day. Also, why are you doing three runnings?

11
General Homebrew Discussion / Re: first brew since april
« on: July 17, 2015, 07:47:51 AM »
i guess it's like riding a bike  8)

using amarillo for the first time. 1oz each centennial and amarillo at last 15min, 1oz each cascade, citra and amarillo last 5 minutes. going to dry hop with some cascade and amarillo also.
Welcome back and Amarillo is my favorite.

12
Other Fermentables / Re: Thinking about trying Mead
« on: July 13, 2015, 06:47:48 AM »
The biggest difference in my meads was when I started using staggered nutrient additions (SNA). The meads reached FG quicker and cleared up quicker which means that in 3 months you can start enjoying it.

13
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 10:08:41 AM »
You guys like Azacca? I tried them in an IPA and thought they were bland. They seemed to smell citrusy when I added them to the boil, but when I tasted the final beer they were not citrusy and more like earthy, herbal type of character. I also didn't get much aroma from them when dry hopped. I thought they might be nice in an amber or brown ale.

I loved the Azacca I bought. They were very peach and mango with some citrus. The dry hop aroma held up nicely, too. This was in a hoppy pale ale and they overpowered the Cascade pretty easily.
I still have some in the freezer and maybe I should give them another shot.

14
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 10:00:59 AM »
You guys like Azacca? I tried them in an IPA and thought they were bland. They seemed to smell citrusy when I added them to the boil, but when I tasted the final beer they were not citrusy and more like earthy, herbal type of character. I also didn't get much aroma from them when dry hopped. I thought they might be nice in an amber or brown ale.

15
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 08, 2015, 08:35:44 AM »

American Pale Ale, Amber Ale, Weissbier and Berliner Weiss w/ sour cherries were on tap this last weekend for Independence Day.  The crew I had out were thirsty and put a serious hurtin' on the supply.  Always great to see friends (beer snobs, even) enjoying your home brewed ale.  Topped it off with a backyard fireworks show for a perfect evening!

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Nice range of colors!

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