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Messages - dannyjed

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1
I just brewed a Berliner Weiss for the summer.

2
Beer Recipes / Re: Possibilities for first all grain brew...
« on: June 18, 2016, 10:12:13 PM »
I suggest make the Pale Ale and sub in a 1/2 lb of Crystal 40 or 60 for the 2 row. Also, leave out the orange peel. This beer won't have a ton of hops to hide any flaws. If you can make a nice, clean Pale Ale without any off flavors you can make any IPA later. Remember to keep your fermenting temperature in the 60's.

Thanks for the feedback.  I am going to do the pale ale, and replace some of the 2 row with c60.  I am also dropping the orange peel in secondary, but do want the orange as the late boil addition....I love a hint of orange in beer.  I am also changing from Cascade to Amarillo.  This is what I have now:

10 lbs Pale Malt (2 Row) US (1.8 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1.00 oz Amarillo [9.20 %] - Boil 60.0 min 34.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.00 oz Amarillo [9.20 %] - Boil 5.0 min 6.8 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
Amarillo will give you more orange of a citrus flavor than the grapefruit flavor of Cascade.

3
Beer Recipes / Re: Possibilities for first all grain brew...
« on: June 17, 2016, 02:10:58 PM »
I suggest make the Pale Ale and sub in a 1/2 lb of Crystal 40 or 60 for the 2 row. Also, leave out the orange peel. This beer won't have a ton of hops to hide any flaws. If you can make a nice, clean Pale Ale without any off flavors you can make any IPA later. Remember to keep your fermenting temperature in the 60's.

4
Other Fermentables / Re: Cigary cider
« on: June 12, 2016, 12:22:22 PM »
These guys must be in jail by now.http://www.lambic.info/Chapeau_Exotic

5
Other Fermentables / Re: Cigary cider
« on: June 12, 2016, 09:20:12 AM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
I dunno, pineapple lambic sounds like it has potential to me. Brett brux can get pretty pineapple-y.
My favorite Sour beer that I make with fruit consists of pineapple, mango, and papaya. It doesn't last long especially in the summer.

6
Other Fermentables / Re: Cigary cider
« on: June 12, 2016, 08:42:34 AM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
You must have some weird laws in Belgium.

7
Other Fermentables / Re: Cigary cider
« on: June 11, 2016, 12:12:00 PM »
BTW, any suggestions for another fruit to add to a base cider? I really like this  method: ferment dry an apple cider, add another fruit in secondary, and back sweeten with honey and some juice.
I had one with pineapple and it was amazing.

8
Beer Recipes / Re: Cherry Wheat
« on: June 09, 2016, 06:42:15 AM »
You could buy frozen cherries and rack your beer on them after primary fermentation.

9
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 09, 2016, 06:03:13 AM »
Cavalier kölsch




Sent from my iPhone using Tapatalk
Nice looking beer and great for the summer.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 08, 2016, 06:47:22 PM »
since you're posting a pic of a Pale Ale with a headstand...here's mine with 5 hops (Simcoe, Centennial, Equinox, Citra, and Columbus)

11
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 05, 2016, 07:50:06 PM »
I'll add a few more...MC5 and Velvet Underground.


Totally underrated and influential. I think Iggy and the Stooges were added by somebody, too. If not, they need to be on there.
Yeah, that was me.

12
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 05, 2016, 05:56:51 PM »
I'll add a few more...MC5 and Velvet Underground.

13
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 04, 2016, 06:43:51 AM »
1. Roky Erickson
2. Stooges
3. Flying Burrito Brothers

14
All Grain Brewing / Re: Berliner Wiesse
« on: May 23, 2016, 01:45:01 PM »
Souring with lacto works better when you sour the sweet wort with lacto first and boil that when its reached your preferred pH target. The boiled wort is bittered to the degree desired and then the yeast is added to the cooled wort for the final fermentation.
Yes, this would be the faster method.

15
All Grain Brewing / Re: Berliner Wiesse
« on: May 23, 2016, 12:47:15 PM »
I would taste it and find out where it's at with the level of sour that you want. Your method will probably not leave it very sour right now and it could take more time, but only taste will tell.

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