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Messages - dannyjed

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1
Ingredients / Re: German & Domestic Pilsner Malt: Difference?
« on: July 12, 2014, 05:48:37 PM »
EVERYTHING! German Pils is hands down better than domestic Pils. Of course this is my opinion, but german malt just has more flavor like a sweeter, grainy characteristic.

+1.  Castle Pils is very nice too.
I'll have to try that.

It's Belgian, pretty high quality. And BTW I used the new Avangard in my German Pils that just kicked - it's pretty darn good too.
I'm on my second bag of Avangard and I like it a lot. I got a German Pils fermenting with it now. You can't go wrong with the price also.

2
Ingredients / Re: German & Domestic Pilsner Malt: Difference?
« on: July 12, 2014, 05:14:58 PM »
EVERYTHING! German Pils is hands down better than domestic Pils. Of course this is my opinion, but german malt just has more flavor like a sweeter, grainy characteristic.

+1.  Castle Pils is very nice too.
I'll have to try that.

3
Ingredients / Re: German & Domestic Pilsner Malt: Difference?
« on: July 12, 2014, 05:08:49 PM »
EVERYTHING! German Pils is hands down better than domestic Pils. Of course this is my opinion, but german malt just has more flavor like a sweeter, grainy characteristic. What German brand did you buy?

4
Commercial Beer Reviews / Re: B Nektar Zombie Killer
« on: July 12, 2014, 07:30:12 AM »
The owner/meadmaker came to our club a little over a year ago and did a presentation. He makes some nice stuff and it was very informational. The highlight was when he pulled out some of his personal stash of mead. The vanilla/cinnamon was wonderful. I also got to sample Ken Schramm's at the NHC and my mind is still blown. I was so inspired that I got 15 lbs of Orange Blossom Honey that I plan on making a melomel with in the next month.

5
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 05:40:04 PM »
Thanks guys! I'm going to have to give this a try.

6
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 04:45:39 PM »
How about maple? Also, how do you cold smoke and is there a "cheap and easy" method?

7
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 05:59:56 AM »
Ok, you've perked my interest. Can you explain the process?

8
Yeast and Fermentation / Re: Am. Farmhouse Blend in an IPA?
« on: July 03, 2014, 06:53:47 AM »
Sometimes those American hops can clash with sour and funk. I've had some 100% Brett IPA's that were good and it looks like Am. Farmhouse blend is just a saison yeast and a brett strain. It could work, but you might want restrain the hops a little. If your worried you could split a batch of IPA for an experiment. Give it a try and report back with your results.

9
Equipment and Software / Re: drilled into wrong spot on fridge
« on: July 02, 2014, 07:02:43 PM »
I did the same thing to a fridge around 5 years ago. I was drilling through the side and hit a freon line. DOH! I know how you feel bro. The next one I got, I decided to be safe and drilled through the door. At least both of these were old fridges that I got for free.

10
Ingredients / Re: Massively high AA German Hallertau?
« on: June 27, 2014, 12:52:13 PM »
I don't think that could be right at all. There has to be some sort of mistake on the packaging.

11
All Grain Brewing / Re: mash temp
« on: June 27, 2014, 12:14:20 PM »
Yup, I can tell between 148 and 158, but the difference between 152 and 156, not so much.
I used to always mash around 152, but the last year I've been mashing (especially lower gravity beers) @ 155-156 and I notice a difference in the body. I've found this has helped 4.5-5.5% beers not taste so thin.

12
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 04:32:28 PM »
I guess Belle Saison yeast is not a "traditional" saison yeast!?!  I got my saison down to 1.002 with no trouble at all with the Belle Saison.  I think it is a fantastic saison yeast, finishes low but doesn't taste nearly that dry, with a beautiful peppery spiciness and slight lemony flavor.  I will probably never use any other saison yeast because that one is perfection.  Oh, and uh, I sprinkled it directly on top of the wort, no second generation or rehydration or starter required.
good to know because I just used this for the first time a couple of days ago

13
I've dumped 2. One was a "wet" hop IPA that got infected and the other was an IPA that got terribly oxidized. Many times if I have a beer that I don't care for I call up a few friends to come over and fill up growlers.

14
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 22, 2014, 05:03:27 PM »
I've gotten some tartness from 1272.

15
Beer Recipes / Re: IPA thoughts
« on: June 20, 2014, 08:12:39 PM »
I personally hate to see a pale ale over 1.060 and think it's dumb to call a beer under 1.060 an IPA - session or otherwise.
agreed...I thought it was strange when Lagunitas came out with their new Pale Ale and it was stronger than their IPA.

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