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Messages - rblack90

Pages: [1] 2
1
Yeast and Fermentation / Re: Boulevard brewing yeast strains
« on: May 19, 2015, 04:41:42 PM »
I was on the smokestack tour last week. They centrifuge most of their beer except lagers which they are filtering.

2
All Grain Brewing / Re: Is a scratched cooler mash tun a problem?
« on: May 18, 2015, 05:52:39 PM »
Having used the same cooler for over 17 years and 480 batches, it,s scratched, stained, and everything but broken.  Still makes great beer.
+1

3
Ingredients / Cara 300
« on: July 22, 2014, 07:06:28 PM »
Planning a Boulevard Sixth Glass clone and am having trouble finding a Cara 300 malt. What would be good substitute outside of Special B.

4
General Homebrew Discussion / Re: NHC 2014
« on: April 03, 2014, 04:04:34 AM »
Yes I live in KC. I didn't have to worry about shipping thank goodness. And my beer was a Belgian Blond.
Thanks.

5
General Homebrew Discussion / NHC 2014
« on: April 02, 2014, 08:10:35 PM »
I just received my scoresheets back for the NHC. I am wondering as this is only my second competition if a overall score of 34 is something to be proud of?

6
All Grain Brewing / Re: cold-weather brewing
« on: February 22, 2014, 09:17:58 PM »
I'm lucky having a walkout basement with a door in my woodshop/brewery.  I run the propane outside while I stay inside.  I use homemade aluminum flashing shields to block the wind from by stand.  I mash inside and just move pots in and out.

This isn't an option for everyone but it works for me.

Paul
+1
And also to 48 degree ground water!

7
Beer Recipes / Re: Blond ale
« on: January 29, 2014, 04:49:52 PM »
Cool! I think I will drop the pilsner. And the halter, cascade together is pleasant Ive made that first beer 4 times just never with Belgian Yeast.
Thanks again.

8
Beer Recipes / Re: Blond ale
« on: January 29, 2014, 03:45:51 PM »
8 lbs    Pale Malt (2 Row) US
5 lbs 8.0 oz    Pilsner (2 Row)
4.0 oz    Munich 10L
4.0 oz    Munich 20L
1.25 oz    Cascade [5.50 %] - First Wort 60.0 min
12.0 oz    Cane (Beet) Sugar (0.0 SRM)   
1.00 oz    Cascade [5.50 %] - Boil 5.0 min   
1.0 pkg    Belgian Ardennes (Wyeast Labs #3522)

How about this?
The reason for the 2 diff Munich is I keep my Munich blended this way.
The sugar is to dry it out a little.
Should I switch the cascade out with Hallter or maybe sazz?
And thanks for all the responses.

9
Beer Recipes / Blond ale
« on: January 27, 2014, 10:35:44 PM »
13 lbs 12.0 oz    Pale Malt (2 Row) US
2.4 oz    Munich 10L
2.4 oz    Munich 20L
0.5 oz    Midnight Wheat
0.60 oz    Citra [12.00 %] - First Wort 60.0 min   
1.00 oz    Cascade [5.50 %] - Boil 5.0 min   
1.00 oz    Hallertauer [4.80 %] - Boil 5.0 min   
1.0 pkg    Trappist High Gravity (Wyeast Labs #3787)

How does this sound?

10
Yeast and Fermentation / Re: What is this!
« on: November 11, 2013, 03:51:41 PM »
One more thing how do I go about back sweetening this now. I would guess concentrated apple juice to be bad idea if i want to keep the brett to a minimum.

11
Yeast and Fermentation / Re: What is this!
« on: November 11, 2013, 03:45:49 PM »
Gotcha thanks for all he help.


























12
Yeast and Fermentation / Re: What is this!
« on: November 11, 2013, 03:35:16 PM »
It still smells just like it did before this came along. No smell of vinegar.
So my question is now. How do I proceed. I was planning
on serving this at a party. If i transfer to keg and cold crash will that inhibit anymore growth?
I have never had an infection before sorry if these are noob questions.

13
Yeast and Fermentation / Re: What is this!
« on: November 10, 2013, 05:51:30 PM »
Started with Raw Cider on 10/20/2013
Dosed with Camden Tablets
Pitched Wyeast Sweet Mead yeast with pectic enzyme on 10/22/2013
Starting Gravity was 1.050
Fermentation finished on 10/27/2013
FG was .996
Transfered to secondary on 11/8/2013.

14
Yeast and Fermentation / What is this!
« on: November 10, 2013, 01:40:02 PM »
Woke up this morning to this on top of my Cider.
Any ideas what it is?

15
All Grain Brewing / Re: Who's Brewing Today? s
« on: August 14, 2013, 04:48:00 PM »
Triple fermenting happily at 69 going to give it 1.5
lb of sugar tomorrow.

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