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Messages - dbarber

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211
General Homebrew Discussion / Re: Better Beer Scores-Craft Beer U
« on: February 24, 2012, 11:25:59 AM »
I'm not Mike, but it is my understanding that your current tasting score has to be 80 or higher in order to sit for the essay exam again.

212
General Homebrew Discussion / Re: APAs...AIPAs...Comp Yeast Strains?
« on: February 23, 2012, 06:29:41 AM »
I almost always use 1056 in my apa and aipa.  I once did a split batch for a beer dinner using 05 and 1056.  The 1056 was much cleaner and the 05 was more fruity.  I served the 05 first and kept the remaining 1056 for myself.

213
Brewing an English barleywine and kegging an American amber.

214
Ingredients / Re: using up for melanoidin and victory malts
« on: February 17, 2012, 06:51:51 AM »
I haven't used much melanoidin malt, but I usually put 8 oz of victory in all of my hoppy american beers.

215
No brewing this weekend, I'll be judging at War of the Worts as well.  On Sunday I'm kegging a brown porter and tasting/back sweetening some meads.

216
Going to try and squeeze in an american amber on Saturday.

217
Yeast and Fermentation / Re: Bohemian Lager Yeast at Ale Temps?
« on: February 05, 2012, 09:09:02 AM »
I don't have any firsthand experience with lager yeast at warmer temps, but I know that the book "Farmhouse Ale" by Phil Markowski talks about it.  Apparently it's common for Beires de Garde to use lager yeast at warmer temps.  The book mentions particular strains that can be used this way IIRC.

Markowski suggest either wyeast 2007 or 2124 and fermenting at 58-62.  Going to try 2124 in my next BdG.

218
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/3 Edition
« on: February 05, 2012, 09:03:59 AM »
Just mashed in a brown porter....growing yeast for an english barleywine in 2 weeks.

219
General Homebrew Discussion / Re: Your favorite glass
« on: January 31, 2012, 09:43:24 AM »
I like the glass above for imperial stouts and barleywines as well.  My favorite glass is a tulip glass, everything smells better in a tulip glass.

220
Yeast and Fermentation / Re: WY 1338 is Gone
« on: January 26, 2012, 06:50:10 AM »
That was my go-to yeast for Bieres de Garde..I'll have to give WLP011 a try. 

221
Ingredients / Re: Supermoss HB
« on: January 24, 2012, 08:38:17 AM »
Yeah, that's what I did.  You haven't had any clarity problems in the primary?

I want to like, especially since I have 4 jars of it.

222
Ingredients / Supermoss HB
« on: January 24, 2012, 07:13:25 AM »
Has anyone used Supermoss HB http://www.fivestarchemicals.com/wp-content/uploads/SuperMossTech1.pdf and if so, what has been your experience?  I recently tried it after running out of whirlfloc and am not happy with the results.  I usually get a lot of cold break when using whirlfloc and have no issues with clarity, but when using supermoss I got very little cold break and the beer is a cloudy mess and is not dropping clear.  Switched back to whirlfloc, problem solved.

On a side note, which is the best clarifier for removing suspended proteins?

223
All Grain Brewing / Re: Measuring mash pH
« on: January 23, 2012, 11:59:25 AM »
I use gypsum, calcium chloride, and/or lactic acid for decreasing the pH and pickling lime, baking soda for increasing the pH.

224
Thanks.  I think BJCP is taking three or four months for turnaround now, not terrible.  

Four months and counting for me, but I'm not complaining.  I know what a pain in the a$$ it is to grade essay tests.

225
Equipment and Software / Re: Better Bottle Failure
« on: January 12, 2012, 06:54:37 AM »
I have 2 six gallon BBs for a little over a year and both of them have cracks in the bottom.  They haven't leaked yet.

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