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Messages - dannyjed

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1
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 08:15:51 AM »
Exhibit A - I went to a local place a while back and sampled a flight of their stuff. Mostly light and insipid, nothing very flavorful or worth buying a pint of. Fermentation flaws in some of the beers.  The brewer (maybe 25-26ish) said that he'd started as a homebrewer and that his parents had bought the place for him. So he was literally learning to homebrew in his own pub. Since then the beer has improved but not a lot IMO, though I've talked to young beer drinkers that think his beer 'rocks'. Kind of mind blowing.
A lot of mediocre at best breweries opening up around here to.

2
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 22, 2016, 05:56:27 PM »
Jon, nice looking Pils. I'm sure that you brew this fairly often, so is there any flavor difference that you can tell?

3
All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 22, 2016, 05:53:07 PM »
I'll go completely against the grain and suggest a Mild or an English Bitter.  Or better yet, one in-between the two - an English Bitter with some Simpson's Double Roast to land in a "sweet spot" between the two styles.  I just made some of that and I am having trouble not tapping into it every night this week!
I agree that a Mild would be very nice.

4
Ingredients / Re: Brewtan B experiment
« on: September 21, 2016, 06:22:45 PM »
I can't wait to get to the bottom of this Brewtan B stuff, or probably end up with more questions.

5
General Homebrew Discussion / Re: BJCP comp question
« on: September 21, 2016, 11:26:37 AM »
It might need to be entered into the Specialty category because fruit beers typically have whole or purée added. Then again if it tastes like whole fruit then go ahead.


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6
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 18, 2016, 01:51:36 PM »
25 IBU's , so on the lower end of the range


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Noti Brown comes out in the 45ish range.  IMO, American brown should have a firm bitterness.
Yeah, my usual recipe is in the mid 30's for IBU's, but I had 2 oz of Williamette left from last year's hops. Probably should've used 1.5 oz @ 60 min, but I'll see how it turns out.

7
General Homebrew Discussion / The unappreciated American Brown Ale
« on: September 18, 2016, 12:24:34 PM »
25 IBU's , so on the lower end of the range


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8
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 18, 2016, 09:07:39 AM »
I'm making a Brown ale today and it got me thinking. This style seems to be lost in the last 5-10 years with all of the IPA's and Bourbon Barrel stuff as of late. This style was my favorite when I first started to get into craft beer in the early 90's. I enjoy the delicate balance of malty, caramel with a touch of biscuit, roast. I can't think of a better beer for sitting around a fire on a Autumn night. Anyway, I changed my recipe a bit this year and added some Munich (inspired by Denny's Noti) for some more malt flavor.

Recipe?
8 lbs American 2 row
2 lbs Munich
1 lb Crystal 60
.25 lb Special B
.25 lb Chocolate
.25 lb Special Roast

1 oz Williamette @ 60
1 oz Williamette @ 15

Wyeast 1056

9
General Homebrew Discussion / The unappreciated American Brown Ale
« on: September 18, 2016, 07:50:39 AM »
I'm making a Brown ale today and it got me thinking. This style seems to be lost in the last 5-10 years with all of the IPA's and Bourbon Barrel stuff as of late. This style was my favorite when I first started to get into craft beer in the early 90's. I enjoy the delicate balance of malty, caramel with a touch of biscuit, roast. I can't think of a better beer for sitting around a fire on a Autumn night. Anyway, I changed my recipe a bit this year and added some Munich (inspired by Denny's Noti) for some more malt flavor.

10
All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 17, 2016, 05:38:44 PM »
I think a Vienna Lager would be nice for Thanksgiving.

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 17, 2016, 05:18:53 PM »
My Kolsch is tasty in this humidity.

12
Commercial Beer Reviews / Weihenstephaner Tradition
« on: August 29, 2016, 02:24:15 PM »
I had the pleasure of drinking this beer over the past weekend at a German American Festival. It was supposedly the first time a keg of Tradition was tapped in the US. Not sure if this is true or not. Anyway, it was a wonderful Dunkel with a Munich malty, smooth flavor.

13
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 27, 2016, 05:57:54 AM »
Thought to myself "That's a pretty beer", and I remembered this thread.

Marionberry lambic. In the primary for a year and change, and on fruit for 4 months of that:


Very nice! I've made many sour beers with fruit, but never marionberries. How does it taste?

14
Other Fermentables / Re: Flower mead fermentation temp
« on: August 16, 2016, 07:02:13 PM »
I would say 60ish. What yeast strain are you using? I use Lalvin 71-B and low to mid 60's seems just right.





15
Yeast and Fermentation / Re: Adding fruit to sour
« on: August 04, 2016, 04:24:16 AM »
I leave the fruit in for about 2 months. Adding fruit will kick up fermentation again which will fill the head space with CO2.

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