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Topics - dirtybiz

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When brewing IPA's with large pellet hop additions do you  use Socks?

Just curious?

Ingredients / Pecan Additions???
« on: October 19, 2013, 01:29:40 PM »
Looking to brew another version of a Pumpkin Ale with some Maple Syrup and Pecans.

Has anyone had luck with Pecan additions and if so when and how did you add them for the most flavor?

Ingredients / Honey in a Heffe?
« on: March 10, 2013, 07:57:29 AM »
Alright guys, next week I'm going to attempt a clone of a local DFW beer call Revolver Blood and Honey.  It is an American Wheat style beer with Blood Orange Zest, Local Honey and spices.  I've got the spice and Orange down but have never used Honey in a brew. 

I'm looking for a strong honey aroma with a nice recognizable honey finish.  Any advice would be greatly appreciated. 

It will be a 5 gal batch. 


General Homebrew Discussion / Mailing Beers???
« on: February 22, 2013, 09:18:55 PM »
I would like to mail a few of my homebrews to a friend in Denver to get his feedback.  I think it's against better judgement to mail it via Postal Service.  What have you guys done in the past to ship your brews?

Thanks again for the advice!


Kegging and Bottling / Beer Labels?
« on: February 15, 2013, 03:18:56 PM »
Do any of you guys print beer labels for your brew?  If so what websites do you reccomend or other ideas that might work. 

General Homebrew Discussion / I'm going to Cellar The Abyss 2012???
« on: February 15, 2013, 03:06:34 PM »
I was lucky enough to grab a bottle in Ft. Worth a few weeks ago and thinking about putting it in the Cellar?  My question is when will it mature?  How long have you guys cellered past vintages of The Abyss?

Yeast and Fermentation / Hennepin Clone Yeast Question??
« on: January 26, 2013, 04:58:11 PM »
Why are they using these yeast below instead of a Saison Yeast?

Brewery Ommegang's Hennepin Ale clone
 5 gallons, extract only; OG = 1.070; FG = 1.008 IBUs = 24 ABV = 8.0%
 •6.6 lbs. Muntons light malt extract syrup
 •0.5 lbs. Muntons light malt extract powder
 •2 lbs. light candi sugar
 •6.5 AAU Styrian Golding hops (bittering hop) (1.25 oz. of 5.25% alpha acid)
 •1.75 AAU Saaz hops (bittering hop) (0.5 oz. of 3.5% alpha acid)
 •1 tsp. Irish moss
•1 oz. dried ginger root
•1 oz. bitter orange peel
White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast
 •0.75 cups corn sugar (for priming)

Ingredients / Fresh Ginger or Dry Ginger??
« on: January 26, 2013, 01:48:41 PM »
My question is what are the main differences?  Which do you guys prefer to use?  Will one get more flavor than the other?

I'm looking to add some ginger and Corriander to a Saison I'm working on and want to develop some depth of flavor. 

Kegging and Bottling / 22oz Bottles and Carb Tabs
« on: January 16, 2013, 10:41:04 AM »
How many tabs would you guys recomend for a Saison going into a 22oz bottle?


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