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Messages - dannyjed

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I'd like to try that beer.

The Pub / Re: ready for Fest
« on: October 02, 2015, 05:45:05 PM »
Sounds great! My wife and I go to the German American Fest in Oregon, OH every year at the end of August. More German beers than the Oktoberfest in Germany and the best German food, music, dancing, and rock throwing.

Beer Recipes / Re: little advice on a good ol' IPA
« on: September 28, 2015, 05:16:15 PM »
Also i did make a two stage yeast starter to ensure a good pitch rate. Thanks in advance   
Sorry, I didn't see that at first.

Beer Recipes / Re: little advice on a good ol' IPA
« on: September 28, 2015, 05:07:55 PM »
I like my IPA's to finish drier than 1.020...more like 1.010. I realize that this might just be your setting on your brewing program with attenuation set low. I also think that 1 smack pack of yeast for a beer this big is not enough. Are you going to make a starter? I like your grain and hop selections.

General Homebrew Discussion / Re: What's Brewing this Weekend? 09/21/2015
« on: September 19, 2015, 08:46:21 AM »
I'm making a Belgian Dark Strong. It's been awhile since I've brewed a beer this big.

Commercial Beer Reviews / Re: Sierra Oktoberfest 2015
« on: September 12, 2015, 07:04:12 PM »
I had one a couple of weeks ago and I thought it had a very nice malt flavor.

Beer Recipes / Re: Blending: Black Sour Something + Bee Barf Brown
« on: September 10, 2015, 04:52:24 PM »
I would keep changing the ratios until you find something that you like. Try a few more times and if you don't find any that you like, then maybe think about making a particular beer to blend with.

General Homebrew Discussion / Re: That's cheating
« on: September 05, 2015, 06:36:31 PM »
And I'm jealous

I also went to 3 Fonteinen to wait in line to buy 1 (one) 750ml bottle of Zenne y Frontera -  a lambic blend on sherry barrels, made using the solera method  8)

I tried again to wait in line wearing a funny hat, but they saw right through me.
That beer sounds good.

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.

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.

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.

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.

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.

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.

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.

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