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Topics - jamminbrew

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1
I was brewing in my garage Sunday, and got a front row seat to my neighbor's house burning down. The cause was a faulty hose on the propane tank he was using to grill with. In addition to the damage to the garage and upstairs bedrooms, his expensive SUV is a total loss. Luckily, no one was hurt.
I simply want to remind all of you guys to routinely check your equipment, especially anything having to do with propane. It could save your house, and even your life.

2
Kegging and Bottling / Bottling a sour beer
« on: June 04, 2014, 06:12:59 PM »
I am preparing to bottle my first sour beer, (for obvious reasons, I don't want to use a keg) and had a question: What is the proper amount of priming sugar to add to the beer for carbonation? Is it the same as non-sour beers? I figured that the bugs in there might keep chewing through the sugars, and cause the bottles to over-carbonate? The beer itself has been aging for almost a year now...

3
The Pub / Local podcast... I'm famous!
« on: May 22, 2014, 10:18:29 PM »
http://www.hybridendings.com/a-shadow-in-fat-news-52214-show/
 
If you want to skip to the good stuff, the beer review starts at 56:50. I brewed the White House Honey Ale for them. These guys are pretty funny, check them out, and give them a like on the bookyface thingy.

4
Yeast and Fermentation / Sour beer question
« on: May 14, 2014, 11:13:27 AM »
So, I have my first (intentionally) soured beer, and has been sitting on the bugs for about nine months now. I am about ready to package it, as it has reached a sour and flavor level I like. I put in 3 pounds of cherries, too. My question is this: I would like to do a solera type thing, and add more beer on top of the dregs in the carboy, and continue the sour process with another beer. Is it important to get rid of the cherries that are still floating about, or can I just leave them in there? I don't think they will impart much cherry flavor to the next batch, but will they throw some off flavors, like an autolysized yeast would? Thanks...

5
All Grain Brewing / Thoughts on a Belgian strong ale...
« on: February 02, 2014, 12:25:28 PM »
I recently kegged my most recent variation of a golden strong ale.  Pulled a sample today, and despite a low carbonation (still has a little time to set under pressure) it tasted pretty good. Banana and pear esters, with a low floral/herbal hop presence. A touch of peppery phenols. Taste is the same, fruity and peppery, with a very low hop flavor, and a sweet malty background, that reminds me of uncooked bread dough. Medium mouthfeel.
My thinking is to dryhop with an ounce or two of Nelson Sauvin... Think that would pair well with the very forward banana and pear flavor/aroma?

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The Pub / Beer saves the day!
« on: January 10, 2014, 05:44:29 PM »
Heard this on the news this morning...  Quick thinking. And best use of Coors I've ever seen...

http://www.chron.com/news/houston-texas/texas/article/Houston-firefighter-puts-out-truck-blaze-with-beer-5124146.php?cmpid=hpts

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The Pub / Best Christmas beer commercial ever...
« on: December 24, 2013, 01:22:18 PM »
Think I might have posted this last year, but I'm posting it again anyways.  Merry Christmas, Happy Holidays, and joyous brewing all!

http://youtu.be/aGAOGkdsYBk

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Kegging and Bottling / Kegging pressure question...
« on: October 28, 2013, 06:47:50 PM »
I have recently started kegging my beers, to varying results when it comes to pressure levels and time...
So my questions for all of you are such:

1. What temps do you carb your kegs at?

2. What pressure do you carb at?

3. How long do you leave the keg at pressure before setting it to serving pressure?

4. What do you set your serving pressure at?

Thanks

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Beer Recipes / Overkill?
« on: September 29, 2013, 03:47:23 PM »
Brewed a double IPA at home today... I used a lot of hops.
Here it is:
12#  pilsner
1#   crystal 20
1#   victory
1/2# carapils
1/2# munich
2# cane sugar
Hops:
1 oz Belma, FWH
2 oz Belma 75 min
1 oz each of Amarillo, Summit, and HBC342                   20 min
1 oz each of Amarillo, Summit, Mosaic, and HBC342        10 min
1 oz each of Amarillo, Summit, Mosaic, and HBC342         5 min
1 oz each of Amarillo, Summit, Mosaic, and HBC342         0 min
1 oz Simcoe, 2 oz chinook                                          0 min
2 oz each of Amarillo, Summit, Mosaic, HBC342, and simcoe   dry hop after 2 weeks for 5 days

Critique?

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Going Pro / New opportunity...
« on: May 23, 2013, 09:39:40 PM »
I have just taken a new job... as an assistant brewer at a local brewery! I'm taking a fair pay cut to do this, but I am one step closer to my goal of my own brewery.  Any of you pro guys have any advice for a new guy? Do's and don'ts? How not to piss off the head brewer?

11
Ingredients / Clarity and pineapple question
« on: April 29, 2013, 06:44:52 PM »
I recently made a beer using papaya and pineapple. The base beer was a Belgian blonde ale, which I have brewed before. After a recent trip to Hawaii, I decided to make an island inspired beer. So after one week in primary, I racked the beer onto 5 papayas and 2 1/2 lbs of pineapple, and let it set on the fruit for 2 weeks.
I bottled and after one week, I tried one. I put it in the fridge for a couple hours, and poured it into my favorite glass. It was crystal clear. I always get a chill haze that usually goes away after being in the fridge for a couple weeks. But no haze at all on this one. I put a sixer in the fridge and left it over night, and again, no haze.  Now, the beer is a bit sour from the acidity in the pineapple, so I guess my question is this: Does the acidity from the fruit help to clarify the beer?
This is all grain, using yeast from my library, and a recipe I have brewed before, minus the fruit. I am very happy with the end result, but just curious as to why it is so clear so quickly.

12
General Homebrew Discussion / Want to help me name a beer?
« on: April 13, 2013, 02:03:06 PM »
I am brewing a Belgian type pale ale, and need a name. I am using Summit hops for bitter/flavor, experimental hop HBC 342 for flavor/aroma, and maybe Nelson Sauvin for aroma/dry hop. If not NS, then I'll use Mosaic.
This beer will have some victory malt, some crystal 20, and some white wheat to go along with the base of Belgian pale malt.
I brewed a similar beer I named "Singularity", both for its uniqueness and the fact that it had a gravity like a black hole... So maybe something along the same lines? No prize for winning this "contest", just bragging rights.
Thanks, and I'll decide on a winner in a week.
Ben

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Beer Recipes / Wee heavy and oak
« on: March 02, 2013, 03:08:18 PM »
I am brewing a Scottish wee heavy tomorrow. I am kicking around the idea of soaking 2 oz of oak chips in single malt scotch and adding to this in secondary.
Two questions:
1. Has anyone else done something similar, and how did it come out?
2. Does adding the soaked oak chips put this into a different BJCP category?

I guess that's really 3 questions.
Thanks
Ben

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The Pub / Not too far off the mark...
« on: February 02, 2013, 08:57:38 AM »

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Beer Recipes / And another IPA recipe for comments...
« on: January 27, 2013, 09:25:19 PM »
Here it is, for 5 gal. batch:

12 lbs 2-row,
1 lb crystal 20
1/2 lb carapils dextrine
2 lbs cane sugar

1 oz Belma FWH
1 oz Belma 60 min
1/2 oz each  Mosaic, Aurora Slovenian, Citra, and Sorachi Ace 15 min
1 oz each  Mosaic, Aurora Slovenian, Citra, and Sorachi Ace 10, 5, 0 min
Dryhop with 1 oz each  Mosaic, Aurora Slovenian, Citra, and Sorachi Ace at 10 days, for 5 days

Wyeast 1056, 2 l starter
Ferment at 65* for 10 days, dryhop for 5, or until finished.

Whatcha all think? Thats 20 oz of hops for 5 gallons. Overkill?

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