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Topics - mnstorm99

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1
General Homebrew Discussion / Starter tastes like Cider
« on: October 24, 2010, 06:39:14 AM »
Should I be worried  ???

2
General Homebrew Discussion / Toasted Rye
« on: August 11, 2010, 10:55:27 AM »
Has anyone ever toasted flaked rye, similar to toasting flaked oats?  I am thinking about this for an Amber Ale for my next brew.  Ideas?  Expreriences?

3
General Homebrew Discussion / Wort waiting for yeast...
« on: August 01, 2010, 08:38:16 AM »
Due to both time constraints and warm ground water I needed to transfer my wort into the fermenters at 100f.  I'm thinking it isn't a problem to let that sit in the house (fermenters covered) to get down to a better pitching temp., but I just wanted either confirmation or possible issues with this process.

Thanks

4
Homebrew Clubs / Minneapolis HB Clubs
« on: June 21, 2010, 10:08:48 AM »
Alright, I have been brewing 3 1/2 years now and never really considered a club.  But, at this point I feel I could use a touch of help to improve on my already wonderful beers as well as be a little bit of help to some of those starting out.  I was thinking a club might be a nice way to get into this in a face to face setting.

Here's the deal: St. Paul HB Club is frickin' huge, which is not what I am looking for.  Something smaller would be nice and I am wondering who or where I might be able to find something like this.  Any ideas? Thanks!

5
Beer Recipes / My latest IPA
« on: June 10, 2010, 04:06:02 AM »
Hey all, I brew a decent amount of IPA's and think I make some pretty damn good ones.  I generally keep things simple generally just using mostly pale malt with a touch of crystal. My next brew will be all one base malt (golden promise), and my disussion will be mainly for mash temps as I would like to keep some unfermentables in there to keep a touch of sweetness in the finished product.

Here is the recipe I am kicking around:
100% Golden Promise (1.065 OG)

75 IBU
60 mins 1.5 Magnum 14%
10 mins 1.0 Simcoe 13%
5 mins 1.0 Magnum 14%
FO 1.0 Simcoe
FO 1.0 Citra
DH 1.0 Citra
DH1.0 Simcoe

I'm thinking about mashing this at about 153-154°, but looking for opinions on wheather I should go higher or lower.

6
Yeast and Fermentation / Denny's Favorite
« on: June 01, 2010, 05:21:37 AM »
Hey all (and Denny),

I haven't used this yeast yet, and plan on doing a Peach Ale (Blonde Ale recipe) this weekend.  What are your thoughts on using this yeast for a beer like this.  Also I always use my yeast for 2-3 beers (I am a cheap a$$, and think it's fun to plan out batches based on the yeast I have on hand), but with the peaches in the fermenter what effect might it have on my next batch?  I am thinking if there is just a touch of peach, it might be nice for an IPA.

7
Zymurgy / How to Chill in Minnesota
« on: April 29, 2010, 04:29:53 AM »
As a Minnesotan, the article in the latest BA did a good job, but I just thought there are a couple of more places to maybe check out while your in town. Blue Nile and Muddy Pig were mentioned and are a couple of great bars.  Beyond that a couple on my (and many locals) favorites are Stub and Herb's (http://maps.google.com/maps?ie=UTF8&q=stub+and+herb's&fb=1&gl=us&hq=stub+and+herb's&hnear=Minneapolis,+MN&cid=0,0,14138056934315758835&ei=aWzZS5OQOpCINJuIhYEB&ved=0CAoQnwIwAA&ll=44.975075,-93.226912&spn=0.006603,0.019205&z=16&iwloc=A) which has over 30 taps...not a single BMC, and my opinion is the best tap list around.  Mac's Industrial (http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Mac's+Industrial&sll=44.975075,-93.226912&sspn=0.006603,0.019205&gl=us&ie=UTF8&hq=Mac's+Industrial&hnear=&ll=44.990966,-93.240538&spn=0.026405,0.076818&z=14&iwloc=A), has less taps, but a very good selection, and great food IMO.  Mac's is also close to one of the three Bulldogs (as mentioned in the article).

If anyone has any questions, I can probably answer them here.  I am out of town that weekend, which is a bummer, but I know I am excited to have the homebrew masses in my wonderful cities.

8
The Pub / Baseball season just around the corner...
« on: March 31, 2010, 12:17:56 PM »
Who's your team?  How are they going to do? 

I am a Twins fan (the homer that I am), obviously the Mauer signing is huge.  But I think their starting pitching (which is still young) will be improved.  They should be top 5 offensively with their lineup, which is the streghth of the team.  But the main question is again the bullpen, especially with Nathan out for the season.  Oh...and it's an exciting first year in Target Field (not the damn Metrodome).

How about your team?


9
General Homebrew Discussion / Bittering Hops
« on: March 31, 2010, 09:36:08 AM »
OK...so a little while back there was a discussion over at Beer Advocate where the original poster uses only Magnum for his bittering hop, regardless of style.  I read this knowing I preferred Magnum or Nugget for a very smooth bittering, and though why not?  Well since I have brewed four beers with only one of these two hops (since I had them on hand), APA, IPA, Brown Ale and a Kolsch.  Now I have used other hops for later additions, but was wondering how many here employ a similar process.

Or...we could have a conversation about this as I have not done anything really out of the ordinary since I started.  What might I learn if I brew an ESB with Magnum for bittering and my typical EKG for the late additions?

10
All Things Food / My favorite candied nuts
« on: March 28, 2010, 04:43:36 AM »
3 cups nuts (pecans are my favorite, but any work)
1 cup sugar
1/4 cup homebrew (hoppier styles are best, so far)
1 tsp vanilla extract
1/2 tsp cayenne
Salt to taste

Put pecans baking pan; Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.

Combine sugar, cayenne, brew in a saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil to 236° of a candy thermometer, or to soft ball stage. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper, salt and use a fork to separate pecans.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).




11
General Homebrew Discussion / Pre-boil gravity calculations.
« on: March 27, 2010, 08:53:38 AM »
Alright, I know this wouldn't be that hard to figure out...but my brain is failing me this morn.  What is the best way to figure approximate OG from my pre-boil SG?  Or...is there a calculator?

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