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Messages - santoch

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Beer Recipes / Re: Cherries + Rauchbier = Style 29A or 29C?
« on: Today at 07:18:11 PM »

Be careful mixing smoke with cherries.  The two can mix to form a medicinal/cough syrup flavors.  Restraint will be your friend.

Good Luck!

Beer Recipes / Re: Pale Ale
« on: Today at 07:15:15 PM »
A lb of C60 is a bit heavy, IMO, and more in line with an Amber/Red.
I'd try 3/4 lb of C40 instead, and replace a lb or two of the base malt with some light Munich for a bit more malt complexity.

I also like the idea of going for about 40-45 IBUs.
That's a BU:GU of roughly 66%, which is more than plenty for an APA and will balance the caramel quite well. 54IBUs is almost a 1:1, which is an IPA level bitterness for that gravity.

The Pub / Re: Finally
« on: Today at 07:01:34 PM »
I wish I knew you were in town as one of the examinees!  I was one of the proctors.
Yes, I was surprised at the mix, too.

The Pub / Re: Baseball 2016
« on: October 26, 2016, 07:15:20 PM »
Or a 375lb center that can also play free safety.


The Pub / Re: Baseball 2016
« on: October 26, 2016, 05:51:47 PM »
Football players that don't play both ways are not real, either.
What good is a field goal kicker that can't throw a cross body block?  Or a kick returner that can't punt?


The Pub / Re: Finally
« on: October 26, 2016, 05:44:25 PM »
Where did you take it?  Airways?

Beer Recipes / Re: Belgian stout with raspberries
« on: October 24, 2016, 07:24:53 PM »
If I were going to try something like that I'd go with a Witbier yeast.  The phenolics are tamer and the esters will complement it a little more, I think.

my .02 cents

General Homebrew Discussion / Re: bottle conditioning with corn sugar.
« on: October 24, 2016, 06:25:15 PM »
Thanksgiving and Christmas are relatively soon.  Most wouldn't consider that "aging", but rather "conditioning" time.  Aging is typically 6 months or longer.

You can carb them for 2-4 weeks warm.  Once you are satisfied that they are all carbonated, it's a "cooler is better" thing.  They will keep best if you chill them down to 50F or lower.  You can throw them in the fridge and they will be great.  But, if you just keep them in the 60's or lower, they'll be ok, too.  What you really want to avoid is getting them hot.  Try to keep them below the 70's for sure.


Yeast and Fermentation / Re: Pitch in wort or empty fermenter
« on: October 24, 2016, 10:22:06 AM »
Just leave it alone.  It sounds like things are moving along fine.

General Homebrew Discussion / Re: bottle conditioning with corn sugar.
« on: October 23, 2016, 07:25:10 PM »
That will be fine.  I like it a little warmer (70F), but there's really not much difference.
The biggest issue I've seen is when folks leave them on the basement floor.  The concrete will suck the heat right out of them and they never carbonate that way.

All Grain Brewing / Re: Diacetyl in RIS
« on: October 19, 2016, 03:31:07 PM »
I think I will have some others try it and see what they think before making any changes.


Craft Brewer's Alliance (Redhook, Widmer, & Kona) laid off a bunch of folks from the Woodinville location a couple weeks ago.  They do a lot of contract brewing there, and had sold an option on the place to Pabst, but it looks like they are not following through:

Beer Recipes / Re: Coffee Oatmeal Brown
« on: October 17, 2016, 05:52:45 PM »
Personally, a beer that big would tend to the sweet without some balance. I'd bump up near 35 IBU, too.

All Grain Brewing / Re: Diacetyl in RIS
« on: October 16, 2016, 05:56:51 PM »
I agree it might be tough on the yeast for a big RIS, but even if you Krausen or repitch, warm temps would favor diacetyl reduction. And, yes, I think it would work on acetaldehyde too.

General Homebrew Discussion / Re: pour in four
« on: October 16, 2016, 11:33:20 AM »

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