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Messages - dannyjed

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1
Ingredients / Re: Fruit Ideas for Sour Ale
« on: December 09, 2018, 02:51:02 PM »
I’ve used mango a lot and I really like it. It’s subtle but not so much so that it’s barely noticable. I puree it and freeze it, freezing does something that seems to make it better for some reason. I mix mango and peach too and love it.

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I also always freeze fruit before I add it to the beer. It breaks up the cell membranes which helps with extracting the juice without having to purée it.


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2
General Homebrew Discussion / What's Brewing this Weekend?
« on: December 08, 2018, 10:44:49 PM »
Best Bitter.   Moving to more lower-gravity beers for the new year.
Low gravity beer for me too! I’m brewing a Pale Ale with Golden Promise and Mosaic hops OG 1.052


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3
General Homebrew Discussion / Re: Idaho 7 hops—wow onion/garlic
« on: November 14, 2018, 12:27:07 PM »
I have never got any onion or garlic from Idaho 7. There have been some people around here who say that onion/garlic can come from when the hops were picked. I think it was if they were picked late they can have that aroma and flavor.

4
All Grain Brewing / Re: Low IBU brews
« on: November 06, 2018, 12:02:30 AM »
Yeah, roasted malts can add some perceived bitterness and good attenuation can leave the beer not finishing so sweet.


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5
All Grain Brewing / Re: What kind of beer for ageing
« on: November 02, 2018, 11:19:20 AM »
high abv (8% or more) is the first thing to look at. a variety of styles do well when aged - barley wines, imperial stout, belgian dark strong, tripel, etc. hops don't fare well long term.
Thanks a lot for the answers. Does one of you has a recipe of a beer that aged well for a so long time ? I never tried a barley wine, maybe it's the occasion. And, sure, a triple.
Here's my Barleywine
85% Two Row
11% Munich
4% Crystal 60
OG around 1.096
American Hops like the 4 C's or newer varieties
IBU around 100
WY 1056, 1272, or 1450

Sometimes I drop the Crystal malt and bump up the Munich



6
All Grain Brewing / What kind of beer for ageing
« on: November 01, 2018, 11:25:22 PM »
Barleywine or Belgian Dark Strong.
I would bottle condition them also.

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7
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 30, 2018, 08:46:21 PM »
I just bottled a barrel aged mead.  It was made primarily with a wild flower honey, and I added a little bit of buckwheat.  The barrel was a bourbon barrel from a distillery near me.  This mead is the second one that's been in that particular barrel.


Looks great. Are you still getting any barrel character after the first use?


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8
Beer Recipes / Re: imperial porter - please help
« on: October 29, 2018, 09:50:09 PM »
Maybe sub the Munich in for the DME.


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I don't think my mash tun is big enough to get my gravity as high as I would like hence the need for DME. I suppose I could sparge more than once.
Ok, that makes sense. You could make a smaller batch or partigyle. Just a thought.


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9
Beer Recipes / Re: imperial porter - please help
« on: October 29, 2018, 07:37:03 PM »
Maybe sub the Munich in for the DME.


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10
Beer Recipes / Re: imperial porter - please help
« on: October 29, 2018, 05:59:29 PM »
I would say that for Imperial Stouts or Porters it can be nice for them to finish in 1.020's. These styles are nice with a full, chewy mouth feel. So, I like some Crystal malt in mine to help mute some of the harshness or acrid flavor of the dark malts and give a more rounded taste.

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 24, 2018, 09:13:23 PM »

Double IPA 9.6% ABV  Centennial, Cascade, Mosaic, and Idaho 7 hops.


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12
Yeast and Fermentation / Re: Fast lager method question?
« on: October 24, 2018, 09:06:59 PM »
How do you know what the FG is? Maybe that is an estimated FG. I think you will be fine raising the temperature after a few days of fermentation.


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13
Ingredients / Re: Fruit Ideas for Sour Ale
« on: October 19, 2018, 02:13:53 AM »
1-2 lbs per gallon.


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14
Ingredients / Re: Fruit Ideas for Sour Ale
« on: October 19, 2018, 12:18:47 AM »
Mango would be nice. I’ve used it before in a Pale Sour. I have also used a combination of mango, pineapple, and guava that came out very nice. I really like the flavor of tropical fruit mixed with sour beers.


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15
There are a lot of incidents where you could have wild yeast contamination. The multiple rackings, adding fruit, using your mouth to siphon, etc. I rehydrate my dry yeast, never heat the honey, sanitize all my equipment, add yeast nutrient all at once or staggered for 3-5 days, and only rack once after primary fermentation is done (around 3 -4 weeks). Hope that helps.


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