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Topics - pyrite

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General Homebrew Discussion / Boston Lager or California Lager
« on: August 01, 2012, 02:55:26 PM »
I know the term Califorian lager is derived from the California lager yeast that was famously used by Fritz Maytag to produce the steam beer, but what about the Boston lager?  Other than marketing, is there any significance to the term Boston lager?

Any idea what strain of yeast is used in the Boston Lager?

That Boston Lager goes down smooth, when it's ice cold.

I'm in the D.C. area until August 10th.  Any recomendations of good breweries, micro Pubs, beer stores, festivals, etc?  Any suggestions on good happy hours would be appreciated. I'm using the Metro as my primary sorurce of transportation.

I was craving an easy drinking beer so I bought a six pack of Guiness black lager at a local liquor store and it tasted like liquid cardboard.  I wount go to that liquor store again. 


Ingredients / Where to buy Corn Sugar?
« on: May 23, 2012, 05:40:15 AM »
I do like to support my local home brew shop.  However, I would much rather buy corn sugar at a bargain price.  I've checked VONS, Ralphs and local grocery stores in my area, but they seem to not carry it.

Other than the local home brew shops where can corn sugar be bought?

Going Pro / Where can I buy Kegs Whole Sale?
« on: May 05, 2012, 11:40:51 PM »
 Preferably used.  Looking for pricing on stainless steel sanke 5gal and 15gal kegs sold whole sale?

Beer Recipes / Low Alcohol Beer Ideas?
« on: April 27, 2012, 03:47:06 PM »
Any ideas on how to approach brewing a very low alcohol beer that tastes great? 

Is it possible to make a beer of 2-3% ABV or lower that tastes GREAT?

Would a Lager or an Ale be better suited for such an attempt?

What are some issues that occur when brewing low gravity beers, (water, pH, ingredients, etc.)?

Ideas, thoughts, recipes, would be appreciated.

General Homebrew Discussion / Should I sour a 1.102 gravity beer?
« on: March 31, 2012, 12:38:12 AM »
I need help deciding whether I should sour a very high gravity beer? It would all go into a 10 gallon oak barrel that I use for aging my sour beers.

It's a Belgian Strong ale with a heavy amount of specialty malts and caramel malts.
IBU's =35
OG= 1.102

The reason I ask is because I am uncertain about how a high gravity sour Belgian would taste like. I don't think I know of any commercial examples of big sour beers, or have tasted any.  Currently the beer tastes balanced with hops and malts.  However, if i do not sour it, the beer would still need some aging to let the flavors smooth out.

I can't decide, and any suggestion would be very appreciated. 

When using Belgian yeast for a Belgian Dubbel how can I get more phenols and less esters or vice versa?

Last month I used WLP510 Bastogne Belgian Ale Yeast in a Belgian Dubbel.  I tasted more plum, and small traces of clove and rose pedal flavors in the background.  I’m trying to understand what I can do to control the production of these flavors.

General Homebrew Discussion / Palate Wrecker double brew process?
« on: February 28, 2012, 03:49:37 PM »
Has anyone every attempted a double brew to make a single beer?  Is this article saying that they mash the second batch of grain with hopped wort?

The Technical Process:
Because of the volume of hops (6 lbs. per barrel) and the complicated special processes utilized, is a exciting challenge for the Green Flash brewing team. Ironlically, it was originally brewed during the 2008 hop crisis as a special release in honor of San Diego’s beloved craft beer-focused tavern, Hamilton’s, in celebration of their 2nd Anniversary. Chuck Silva came up with a new method to make intensely hoppy IPA by performing a double brew to make a single beer. First, there is a single infusion mash and subsequent boil at 65 IBU with Columbus and Centennial hops. Then a second, duplicate mash using the 65 IBU wort instead of water and another 65 IBU boil using the same hop schedule. The result is a higher gravity beer with kettle caramelizing in place of crystal malts, an elevated hop flavor and bitterness that could not be achieved in a single brew.

Commercial Beer Reviews / Cold Brewed?
« on: January 12, 2012, 12:49:06 AM »
The beer is great.  How would some one go about cold brewing?

Ingredients / Help identifying these Hop Union Hops
« on: January 08, 2012, 09:19:35 PM »
These hops are very old. A friend of mine gave me this bag of hops a while back and I forgot what they were. Can I identify these hops by these markings on this hop union bag? I'm planning on making a Lambic with these old hops.

I'm going to buy a compact fridge in the next couple days to turn into a kegerator.  You're advice would be much appreciated.  I have the supplies for either attaching two standard faucets directly on the door, or a dual faucet tower on top of the fridge.

My concern is that often these compact fridges have the freezer compartment located on the top portion of the fridge.  If I drill through the top to install the beer tower will I mess the fridge up?

Should I just attach faucets directly on the door instead of installing a tower?

Below are some compact fridges I'm considering. Any fridge model suggestions would be appreciated.

Wood/Casks / Portable Steel Oak Barrel Rack
« on: January 03, 2012, 03:44:56 AM »
Thought I'd share this rolling barrel rack project.  The barrel on top is 10 gallons.  The bottom rack has a 30 gallon barrel.  

Yeast and Fermentation / WL Sour Mix vs. Wyeast Roeselare
« on: December 19, 2011, 07:44:49 PM »
I've only used the White Labs Belgian Sour Mix WLP655 in oak barrel aging as a solara, and was wondering how the Wyeast Roseselare matches up.  Since it takes about a year for the souring flavors to develop I thought I would seek some insight before I uptake the prolonged task of aging. If you like one product over the other, or have noticed a difference in either's behavior please let me know.


Other Fermentables / Carbonation for Hard Apple Cider?
« on: August 25, 2011, 05:58:56 AM »
Should I carbonate my hard Apple Cider at the same level of a beer? This is my first time serving cider and I've never bought one at the store before.

Ingredients / Sub for crystal 20L
« on: August 17, 2011, 04:58:16 AM »
This IPA recipe calls for .75lbs of crystal 20L, but I ran out. Would Carastan be an ok sub?  Or what would you recommend?

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