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Messages - dbarber

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1
Yeast and Fermentation / Re: Pitching Roselare Blend Slurry
« on: May 03, 2017, 07:07:33 AM »
I have found the first generation Roeselare used in a Flander's red was not nearly as sour as I would like.  IIRC I pitched a sach strain and then added Roeselare in the secondary.  My second batch of flanders I dumped directly on the yeast cake from the first batch and the results were much more sour, not Rodenbach Grand Cru sour, but pleasantly sour.  That beer took a silver at the NHC in 2012.

2
Yeast and Fermentation / Re: Favorite Yeast for Dark Mild?
« on: May 01, 2017, 12:28:03 PM »
I've used wyeast 1968 with good success.

3

All that said, there's the RDWHAHB way of doing things: flush with water and put away wet - flush before next use and run boiling wort through it to sanitize.

This is my SOP. I do run hot PBW through it every 5 batches or so.

4
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 11:17:24 AM »
FWIW, Wyeast is also bringing back some old yeasts and looking to release some totally new ones.

Do you any specifics on anything they're coming with?  I'm hoping for some characterFUL British strains (fingers-crossed).


I have heard that 3726 Farmhouse Ale is one of the ones that will now be available year round.

5
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 06, 2017, 07:45:42 AM »
Was planning on a cream ale, but it's going to be too damn cold.  It looks like I'll be painting instead.  :(

6
Beer Recipes / Re: Belgian Golden Strong
« on: December 22, 2016, 12:05:29 PM »


I do 90 min. at 148, then add 190ish sparge water for a pseudo mashout.  Works for me.

This is my mash schedule as well.  Recipe is just continental pilsner malt and table sugar. 

7
Equipment and Software / Re: 10 Gal Propane Burners
« on: December 22, 2016, 09:49:58 AM »
I have been very happy with my Blichman burner.  The new hellfire burner looks sweet!

8
Kegging and Bottling / Re: Beer Gun for High CO2 beers
« on: December 21, 2016, 11:35:06 AM »
High carbed beers are definitely a challenge with the beer gun.  Are the bottles wet?  For me, wet bottles were more important than cold bottles, but both cold and wet produced the best results.

9
General Homebrew Discussion / Re: lagering in keg, carb before or after?
« on: November 29, 2016, 11:42:11 AM »
I have always just hooked up the gas and let them carb as they lager.  I haven't noticed any problems with doing it this way.

10
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: October 24, 2016, 08:50:41 AM »
I was looking to grow up some yeast for an American barleywine an this thread inspired me to make an Am. brown this past weekend.  It's busy chugging away in the fermenter right now.

11
General Homebrew Discussion / Re: How long is your brew day?
« on: September 28, 2016, 12:50:15 PM »
I brew 5 gallons batches and my typical time is 5-6 hours.  I also always do a 90 minute mash and a 90 minute boil.

12
All Grain Brewing / Re: Hefeweisen seems wrong
« on: June 16, 2016, 12:34:12 PM »
I don't remember exactly what my efficiency was, by I did a double decoction, so I am sure that it was higher than my average of 75%.  FWIW - a single infusion of 157 is high for a hefeweizen I would shoot for around 152

13
Homebrew Competitions / Re: NHC 2016 Final Round scores
« on: June 14, 2016, 05:45:14 AM »
I got a 40 for my vienna and made it mini-BOS, but got bumped.  Only a 33 for my german pils, which always scores high 30's to low 40s in the first round, but never gets above low 30s in the Finals.

14
I've dumped a couple batches in 200+ batches, but only because I didn't like the finished beer.  I've never had an infection that required dumping.

15
Homebrew Competitions / Re: NHC Scoring and Awards
« on: April 22, 2016, 10:10:49 AM »

Myself, got a nice scoresheet detailing how my Schwarz was "way too roasty" while the other judge said it was "very smooth but lacking any roast"

...whatev, I'll take my 37 and try again next year.

I have read many of my scoresheets with this on there. One judge picks up astringency and the other says its creamy.

Last year I entered a bourbon barrel aged english barleywine, one judged noted that the barrel completely overwhelmed the barleywine, the other said there was no barrel character  :o

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