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Messages - dannyjed

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1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 19, 2018, 08:35:35 PM »
Maibock for me. I simplified the recipe this year to just Pils and Munich malt with Hersbrucker hops.


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Curious what your ratio of pils to Munich is. I am brewing my fist maibock on Friday probably at 75% pils and 25% Munich 6L
70% Pils and 30% Munich. I plan on kegging it within a week.
For me, it's an export-strength Helles, which I think should have a similar malt profile to Maibock (all in the family) -- I'm going with 67% floor-malted Bohemian Pils and 33% floor-malted Bohemian Dark.  Sounds like we're all on the same page, can't all be wrong! :) Sterling hops for me.
Last year I made a Maibock with some Vienna and Caramunich along with the Pils and Munich and it ended up with a somewhat muddled malt flavor. This year I also went with a lower OG of 1.066 (lower end of the style) instead of last year’s OG of 1.075.


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2
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 19, 2018, 11:24:28 AM »
Maibock for me. I simplified the recipe this year to just Pils and Munich malt with Hersbrucker hops.


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Curious what your ratio of pils to Munich is. I am brewing my fist maibock on Friday probably at 75% pils and 25% Munich 6L
70% Pils and 30% Munich. I plan on kegging it within a week.

3
Beer Recipes / Re: Modern Times Fraxos Recipe Formulation
« on: April 15, 2018, 01:48:05 PM »
They're probably getting better attenuation from the yeast than what your calculator is set at.

4
Beer Recipes / Re: maibock
« on: April 06, 2018, 05:25:58 PM »
I would leave the Melanoidin out. You have plenty of Munich malt for a rich, malty flavor.

5
Beer Recipes / Re: maibock
« on: April 05, 2018, 06:36:30 PM »
I made a Maibock two years ago that I was not very pleased with. It had Pils, Munich, Vienna, and Caramunich and the malt flavor was too muddled up. So, I like that you have a simple grain bill. Last week, I made another Maibock with a bit lower gravity and 70% Pils and 30% Munich. I'll let you know how it turns out. I would caution about hopping too much because this style is more about the bigger malt flavors. I like your recipe and would favor the Munich over the Vienna.

6
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 01, 2018, 02:38:46 PM »
Maibock for me. I simplified the recipe this year to just Pils and Munich malt with Hersbrucker hops.


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7
Yeast and Fermentation / Re: Getting sour.
« on: March 31, 2018, 12:33:30 AM »
If it tastes good and is where you want it, go ahead and bottle it. Some of my sours are ready in 6 months and some are ready at a year or more. I always go by what my taste buds are telling me.


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8
I’ll second what Blatz stated. Also, I notice a great range of flavor profiles in hops from year to year or even farm to farm. So, you could also try and buy hops from some different suppliers and see if you get some different flavors and aromas.


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9
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 09, 2018, 05:21:15 AM »
It could be that I haven’t had a good NEIPA yet, but I’m really starting to think that it’s really not to my tastes. Let’s see if they stick around or start fading away like the Black IPA.


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10
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 09, 2018, 04:30:43 AM »
I have been brewing for over 10 years and the one style that I always go back to and brew the most is IPA. I’ve gone through phases of English, Scottish, Belgian, Sour, and German beers and I always find myself coming back to American IPA’s. It’s the one style that I never get sick of and I prefer the West Coast IPA. I’ve tried the commercial NEIPA’s and have even made some, but they seem to have hop harshness to me. I like a firm bitterness up front followed by hop/malt  flavor. Even though I brew IPA most often, I still like variety and need a break from hoppy beers.
 I think the frustration for me can come from balancing the science and art/creativity. I’m a science teacher, but the science part of brewing doesn’t interest me as much as the artistic side of creating recipes and playing with different styles, ingredients, and techniques. Science needs creativity in order to advance and creativity needs science to be grounded.
     I think some people are feeling more hesitant to post lately in fear that things will get derailed into the same debates over and over again. Sometimes you need a guy like Jim to remind us that it is still fun to be able to make our own beer at home and enjoy the rewards.


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11
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 25, 2018, 10:35:15 PM »

My Sour Rye dry hopped with Amarillo. My take on a NEIPA...kettle-soured with Goodbelly, then Amarillo at flameout and dry hop, finished with WY 3789.


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12
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 21, 2018, 01:24:51 AM »


Red rye


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Nice looking beer!


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13
General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 17, 2018, 01:10:31 PM »
Who puts gin into barrels to begin with anyway?  Gin is all about the botanicals and not about aging.

https://www.thespiritsbusiness.com/2014/07/top-10-barrel-aged-gins/

Cool.  I am going to look for some Ransom Old Tom.

Slightly off topic, but Gigantic makes a gin barreled IPA that uses Old Tom barrels.  I am not a fan of gin at all, but I've had two gin barrel aged beers that I've loved.  I saw the Queen of hearts at a bottle shop and almost bought it for a friend of ours.  She likes saisons and gin, so it seemed perfect.  Might have to grab it if I can still find it.

I visited Pelican last June and I believe it was near the coast. Good stuff, but pretty much par for the Portland area.

This part is true, but I don't think that's a negative.  They are keeping pace with Portland.  Pelican used to be a pilsner and Tsumani stout and that was pretty much it.  They've released a lot of new beers in the last few years or so and really expanded their repertoire. (at least as far as what has caught my attention)   Beak Breaker DIPA is really good, this years version of Bad Santa was better than years past, and these barrel aged beers are really top notch.  Even if it's just "on par" with Portland, that's pretty damn good.
I meant it as the bar is raised high in the Portland area and I didn’t have any bad beers at any of the breweries that I visited. I wish that I had that kind of choice where I live.


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14
General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 13, 2018, 08:14:42 PM »
I made my annual Barleywine this year with WY 1450 for the first time.


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Works great for me!
I usually use 1056, but I was looking for a little more mouthfeel. I got exactly 75% attenuation and a FG of 1.024, so I think I’ll get what I’m after.


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15
General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 13, 2018, 08:01:12 PM »
I made my annual Barleywine this year with WY 1450 for the first time.


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