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Messages - jeffy

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1
Memorial Day afternoon and I am having the last of the beers that Morticai sent my way.  This one is marked "2012 Maple Barleywine". 
It pours with very low foam, very clear dark amber color with constant effervescence. 
The maple aroma is a bit stronger in this than the newer sample he sent.  There is significant alcohol presence, in aroma, flavor and mouthfeel, but it is not hot or off-putting.  Aroma has a big caramel and dark bread aspect, but also has a fairly strong dark fruit side - plums maybe.  Very low to no hop aroma.  It smells clean and strong and is balanced to malt.
The flavor is similar to the aroma with dark bread and maple, but it is followed by a good dose of fruit, reminding me of brûléed dates or figs.  Hop flavor is strong, but stays in the background behind the malt and esters.  Finish is well balanced with enough hop bitterness to balance the malt sweetness.
Man, what a nice beer.  Thanks for sharing!

2
Yeast and Fermentation / Re: Fermentation twice?
« on: May 29, 2016, 10:47:53 AM »
Hydrometer or refractometer?
I was also going to ask if the reading was from a refractometer.  If so, you need a calculator to adjust the gravity after fermentation.

3
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: May 29, 2016, 09:58:30 AM »
The Heady Topper Brewers were in Tampa for Hunahpus Day this year and I enjoyed their beer, but in truth, I drank it out of the can.  I know.  I was bad, but the beer was pretty good.  If I had seen it I may not have enjoyed it as much. 
I have gotten very close to sending back beers that were murky before I knew it was a "thing".  It is definitely not my thing.

4
Pimp My System / Re: Finally Updated My Kegerator
« on: May 29, 2016, 07:46:59 AM »
Cool and very creative.  It looks like you are using the same fridge with decorative cabinet doors in front.  Does the top just lift off for access?

5
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: May 28, 2016, 01:58:02 PM »
Not when added to the boil. Although, IIRC, it really didn't do too much for the "haze" thing either. The haze in witibiers really come mostly from the yeast hanging around in suspension.
Actually the haze in German Wheat beers is from yeast, the haze in Belgian Witbiers is from starch.

6
Equipment and Software / Re: Grain mills
« on: May 28, 2016, 10:47:01 AM »
JSP adjustable in my brewery, also.
According to my notes, I have used it since January, 1993 on batch #22.  I am now on batch #359.

7
I am enjoying another of Morticai's beers.  This one is marked "2 year and 1 year mixed ferment aged in oak".
It poured with little to no head, has a medium copper or dark gold color and is very clear.  Almost no legs or foam.
Aroma is honey and herbal, like an Indian spice, similar to coriander, but hard to pinpoint.
Oak is very apparent in the initial sip, then it kind of reminds me of the flavor of cream soda - not so much the sweetness as much as a honey/birch flavor.  It has a light sour finish, more lactic than acetic, not puckering, but leaving a little slickness in the finish.
More CO2 would definitely change this beer for the better - I think he transferred this from a keg and may have lost some carbonation in the process.
As I said, I am enjoying this beer and I think it would be fantastic with more CO2.

8
Events / Re: Skipping the banquet at HomebewCon
« on: May 22, 2016, 07:29:12 AM »
I would definitely go back to Minneapolis mostly because last time I barely got off campus.  When the conference is out in the suburbs it's hard to get out and see what the area has to offer.

9
I am going to bring a CAP to Club Night that I split the batch into two, half with 34/70 and half with 2308.  You can try them side by side.

10
General Homebrew Discussion / Re: Beer dumb phase
« on: May 17, 2016, 03:57:24 PM »
In the keg at refrigerated temps, most of the conditioning activity is yeast flocculating out and proteins coagulating and then settling out.  Since a keg draws from the bottom, you might be getting an excessive amount of both after a week or two of sitting.  This could be the "dumb" flavor... I'd call it murky or muddled.


This ^^  It's why (for most beers) I like to speed up the sedimentation/clearing process by fining.
Yeah, me too.  Clear beer tastes better.

11
Events / Re: Skipping the banquet at HomebewCon
« on: May 17, 2016, 12:49:59 PM »
This will make 17 for me and the only disappointing food was in Philly.  Even then, the dessert was delicious.

It's funny how people always want to sit with people from their home area.  Here you are, some of you from the other side of the country, seeing people you only see once a year and yet you sit with people from your neighborhood?

12
Drinking Jeffy's Coffee Imperial Porter.  I liked the original plenty good, this variant is even better. 

Aroma: all the dark chocolate from the imperial porter, plus a nice dark roast coffee compliment. 

Appearance: second verse, same as the first - dark brown with ruby highlights in the sun.  Persistent tan head lasts throughout.   

Flavor: less sweetness than the original.  Dark chocolate is still there, but with the added bonus of coffee.  As I type this I have already drained my glass.  What a great beer!

Mouthfeel: medium body as opposed to the full body of the original.  Higher attenuation no doubt, but spot on for drinkability. 

Overall impression: no campfire needed for this beer - I'd drink this any day, any time.  Awesome beverage, I'm so glad to have participated in this swap!  I just finished brewing a Cream Ale a few minutes ago and this beer really hit the spot!  Thanks Jeff!

Thanks.  I had more than a couple people recognize a green pepper flavor and aroma in this beer when presented at a recent club meeting.  I (and a lot of other folks) don't get that.  I like this version and am glad you do I too.
Plus, the photo is awesome.  Maybe one day I will learn how to post a photo......

13
Maybe it is different on an iPad, but double clicking does not get me any choices of links, only the one that does not seem to be successful so far.
Evidently Tapatalk has a lot of different versions.  If I go with that, which one should I use?  I mean, obviously not golf or whatever, but I don't see one specifically for our hobby.

14

This is not a test.  This is the real thing.
I cannot find a "direct" link.  It really should have copied and pasted into the frame, but no.
I will look into Tapatalk.

15
So, I am attempting to use photobucket for pictures and have in the past been able to paste the location between the img's of the photo mona lisa icon, but not so anymore.  What is everyone else using?

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