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Messages - fmader

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 21, 2016, 08:38:04 PM »
Looks tasty!

2
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 19, 2016, 03:17:55 AM »
Interesting. Never heard anyone dislike 05 so much. Nice looking beer.
Of course I'm also my biggest critic. I might just be used to the results of WLP 001 which I almost always use in this style. Very clean and drops out very quickly.

And thank you... It really does look nice now.

3
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 18, 2016, 03:12:05 PM »


This is a DIPA that I brewed back in March and tapped in April. It's actually my last brew. It has a buttload of hops in which I forgot what they are. They have since mellowed. I haven't really drank this beer because I was really disappointed in it. This was the first beer that I used S05, or any dry yeast, since I've been an all grain Brewer, which is 4 years. It was a test run at convenience. I regretted it. The yeast stayed in suspension forever and gave it a terrible flavor as it clashed with the hops. It looked like one of those juicy beers except it tasted like a glass of farts. I just poured my first glass of it in over a month since I'm brewing this week and need the keg space. As you can see, it's crystal clear, and it no longer tastes of farts. It's actually really good. I wish the hop profile was still there, but just as hoppy as any commercial beer. Unless I'm in a complete pinch, this will be my last dry yeast experience.

4
General Homebrew Discussion / Re: Big Beers
« on: July 15, 2016, 06:05:01 PM »
They look good, Jim. Keep in mind a potential drop in efficiency with your higher grav beers. I'd probably mash lower at 148. Also, don't be afraid to hold that lower fermenting temp a bit longer.

5
General Homebrew Discussion / Re: Steeping Hops
« on: July 04, 2016, 08:15:49 PM »
Typical practice amongst many forum members, including myself, is to chill the wort to 175ish. Then add your 0 minute hops for a hopstand or whirlpool for anywhere from 20-90 minutes. This will maximize your hop flavor without contributing any bitterness. Then complete chilling to pitching temperature. Don't be too concerned with chilling quickly.

6
Beer Recipes / Re: Feedback requested on IPA recipe
« on: July 04, 2016, 06:18:49 PM »
You'll love it better than Hoppyum 😉

Your modifications look great. Nice advice, Jon!

Hoppyum is one of my favorites, so if I nail this one and I like it better than Hoppyum, I will be one happy camper.

I had Hoppyum for the first time while I was at Myrtle Beach last week. It was actually the first time I've seen it. Not a bad beer. It's unique because it has a little nutty flavor to it.

7
Beer Recipes / Re: Feedback requested on IPA recipe
« on: July 04, 2016, 05:42:20 PM »
You'll love it better than Hoppyum 😉

Your modifications look great. Nice advice, Jon!

8
Commercial Beer Reviews / Founders ReDANKulous 2016
« on: July 04, 2016, 12:57:15 PM »
When this beer was released last year (2015), it was one of my favorite beers ever. Extremely dank. This year... Well... Not as dank. It seems that the mosaic is more perceived than the simcoe and chinook in this addition. I pick up onion/straw in mosaic when it's heavy in a beer. Though this beer is still better than most, I won't be spending another $13 on a four pack this year.

This could be differences in the hood this year, or the recipe has changed.

9
All Grain Brewing / Re: Mosaic question for my recipe
« on: July 04, 2016, 12:49:49 PM »
Open mosaic and dump them in the trash  ;)

However, if I did love mosaic, I would treat it like mentioned above. Cut the bittering. Looks like a nice mid summer drinker. Enjoy!

PS... I'm just busting your chops on the mosaic. Obviously people love them. I just don't.

10
All Grain Brewing / Re: Using a Keggle
« on: July 02, 2016, 07:38:17 AM »
2-3 gallons doesn't seem like nearly enough strike water. You'd only run off about a gallon of wort with that. FWIW, I use a total of 9 gallons of water on average for a 5.5 gallon batch. I mash in a cooler and have minimal dead space. Usually I'm around 6 - 6.5 gallon of mash water. The rest to sparge. Depends on the recipe. After grain absorption, hop loss, boil off, and kettle/tun loss, I end up with about 5.5 gallons into the fermenter. Which usually allows for me to get a full 5 gallons of finished beer into the keg.

11
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 21, 2016, 08:02:26 AM »
Sorry for the delay. It's been extremely busy lately, but here are a few brief reviews of beers that Amanda sent me.

The first is her cyser. I'll be completely honest. This is the first cyser I've ever had. It poured a beautiful straw yellow color. It was very clear. It was also purposely not carbed. The nose was certainly of apple. The taste and finish was similar to a sweet Riesling. It was a refreshing beverage.


The second was her dry hopped version of her GOOAAALDEN Sour. Again, sours are not readily available in small town Ohio, but I have had a few. This was everything that you would expect in a sour. It poured a hazy amber color. The Amarillo dry hops added a nice hop aroma that added to the funky nose. The sour was sharp, making it a nice sipping beer for me. It was very good and look forward to trying the the non-dry hopped version soon.


Amanda also supplied me with a bomber of Crane Orange Gose. And of course I deleted the picture from my phone. This is a small local brewery near her. I split this beer with my uncle during a break of building my deck. Very refreshing beer. It was light, with a more than noticeable orange aroma and flavor. Then it had a slightly salty finish.

I will review the other sour after I drink it. She also sent me a bomber of Nebraska Brewing Sexy Betty, which is a RIS that is aged in brandy barrels. This went into my Christmas stash. I'll report back on this around the holidays. I really can't wait to try this one. There's a chance that this might come out during a beer tasting that I'll be hosting later this summer... But I'm not quite sure that I want to share it  :P

12
General Homebrew Discussion / Re: Best Beers in America
« on: June 18, 2016, 08:18:15 PM »
I had Pliny a couple years ago in philly. I was better than average.

I don't vote anymore, nor do I look at the list.

I can't complain, but I can't be blaimed either!  ;)

13
Ingredients / Re: Pekko Hops
« on: June 17, 2016, 06:57:56 PM »
Drinking a pekko single hopped IPA at a brewery in golden, co. This place makes high quality, very clean west coast style hoppy beers. They list it as minty as well but as a secondary note. It is very interesting. I get more juniper than mint and it is the prominent attribute to me. Any pineapple, melon, and citrus that they describe the beer with is definitely an underlying attribute. It almost has a gin like character which is strange but interesting. It honestly tastes like what I think an IPA with juniper berries would be like.

I can agree with juniper.

14
Ingredients / Re: Pekko Hops
« on: June 16, 2016, 05:45:41 AM »
Stone a Pekko version of Old Guardian. I didn't care for it. It was rather minty to me. Like drinking a beer after brushing your teeth.

Interesting... good to know.  Maybe smash isn't the way to go.

I edited my original post. I believe it was dry hopped with pekko.

15
Beer Recipes / Re: Cherry Wheat
« on: June 16, 2016, 05:41:06 AM »
I brewed this for one of the four beers on tap at my wedding two years ago. It was the second that got kicked. The Cherry Bay Orchards concentrate is very high quality. Jon recommended it to me.

50% White Wheat = 5 lb
40% Two Row Pale Malt = 4 lb
10% Munich = 1 lb
Rice Hulls

60 minute = 1 oz Willamette

WLP 320 American Hefeweizen Yeast

Add 32 oz of Cherry Bay Orchards Tart Juice Concentrate to the secondary

https://www.amazon.com/Cherry-Bay-Orchards-Concentrate-32-Ounce/dp/B00796FJPE

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