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Topics - GS

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1
All Grain Brewing / Lemon shandy
« on: June 23, 2017, 02:59:45 AM »
What would happen if you added an 8oz can of frozen lemonade to a 5gl batch of wheat or pale ale in a secondary fermenter?

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2
The Pub / Sierra Nevada Sidecar
« on: January 11, 2017, 12:56:28 AM »
Sierra Nevada Pale Ale is one of my favorite beers (I created a pretty decent clone), so I was really interested to try their Sidecar Pale Ale, an IPA with a touch of orange.

There is a slight orange aroma. Maybe it's just me, but I can't taste any orange at all.

That being said, it is an easy drinking beer.

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3
General Homebrew Discussion / Beers in Wichita
« on: December 09, 2016, 04:37:58 PM »
This morning's pre-flight selection is High Beam IPA from our good friends at Walnut River Brewing Company in El Dorado, KS. Not bad at all! Hoppy and malty, and it clocks in at 7.7 ABV. If this were available in Sacramento, it would definitely be go-to beer at home.

Ok one more...Wichita Brewing Company's V.6 IPA. This one has a flavor profile that edges a bit more toward the fruity side of things, and makes me wonder what yeast they are using. It's like a super-hopped version of a Belgian IPA.

I hate flying. Thank god for beer!


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4
General Homebrew Discussion / Nashville beers
« on: October 26, 2016, 04:04:55 PM »
As I write this post, I'm sitting in the Nashville airport waiting to go home to Sacramento. There is no way I'm getting  on a plane without having a beer or two, and of course it affords the opportunity to conduct some research. The first was a golden ale from Fat Bottom. It's a good golden ale, plenty malty, but the mouthfeel is a bit soft for my taste. On the other hand (in the other hand?), I have a Sweetwater IPA. Now we're talking. Malty with an assertive hop "bite" without being obnoxious. Earlier in the week, I stopped by Rock Bottom in downtown Nashville, and their porter was just about the finest porter I have ever had. Balanced to be sure, and it went down easy. Unfortunately it was Sunday, so the brewmaster wasn't in because he was probably at the football game, or I would have picked his brain.

The best part of travelling for work is checking out the brewing scene wherever I have to go. Makes flying much more bearable.



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5
All Grain Brewing / Braggot
« on: October 08, 2016, 03:34:06 AM »
Greetings,

Having brewed beer for the past several years, I have branched out to meadmaking. I will be brewing a braggot this weekend, specifically Ken Schramm's recipe from The Compleat Meadmaker. Here's his recipe:

8lbs 2-row
2lbs Vienna
1lb Carapils
9lbs honey
3oz Cascade (60min)
1oz Cascade (30min)
1oz Cascade (15min)
Standard staggered nutrient schedule.

Mash at 152 for one hour.
Add honey 15min from the end of the boil.

First...is braggot a mead made with grain, or is it a beer made with (a lot of) honey?

Second...wine yeast or beer yeast? Mr Schramm's recipe calls for D47, but the presence of hops makes me think "beer made with a lot of honey," which in turn makes me want to use a beer yeast.

Third...would you add the honey at the end of the boil, or add it to the secondary fermenter? My fear is that adding honey to the boil will drive off the aromatics of the honey.

Normally I don't stress over minutiae, but I won't know the results of this braggot until next October. That gives me a moment of pause.

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