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Topics - geo1267

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Commercial Beer Reviews / Yuengling Oktoberfest
« on: September 10, 2011, 04:20:24 AM »
Anyone else try this? I found this on tap yesterday and was excited to try it. I am a yuengling fan,is my family is from Schuylkill County PA.  I thought this was a decent representation of the style. It has a lot of the same characteristics as the Lager but more body and mouthfeel an d slightly sweeter. I did purchase some Spaten Oktoberfest for a comparison and limed the Spaten much better.

Here is a link with more info.

Commercial Beer Reviews / Sam Adams Infinium
« on: December 07, 2010, 06:32:45 PM »
Anyone try this yet? I just picked up a bottle today at Wegman's.($19.99)  Don't know when I'll drink it, but I will post a review when I do.

Other Fermentables / More Cider Questions?
« on: November 13, 2010, 04:18:29 AM »
I have been brewing for a little over a year now and wanted to try to make some cider.  I purchased three gallons of cider from a local orchard, it was pasteurized but no preservatives.  I dumped it into a carboy and pitched a packet of US-05, it was the only yeast I had readily available.

First question is how long should I leave it in the primary? 2 weeks? 1 month? 3 months? Will leaving it in the primary for an extended time produce any off flavors?

I have read that it will improve with aging.  I am not in a hurry to drink it and would probably save it until next fall, but would it be better to bulk age in a secondary fermenter or age in bottles? I do not keg and was not planning to carbonate.

Thanks for any advice

Yeast and Fermentation / Yeast for Dunkelweizen?
« on: January 26, 2010, 07:53:49 PM »
I am planning to brew this dunkelweizen Saturday.

6 lbs Munton's Wheat DME
.5 lb Chocolate Malt
1 oz Hallertau 60 min
.5 oz Hallertau 30 min
.5 oz Hallertau 15 min

Original recipe called for Wyeast Weihenstephen #3068 which my LHBS did not have so I substituted Wyeast Bavarian Wheat #3056? Are these comparable? Which would you prefer?

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