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Messages - dbarber

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241
Yup, been there, done that.

242
General Homebrew Discussion / Re: Entered my first contest
« on: March 05, 2012, 01:36:05 PM »
Good luck and don't be too disappointed if you don't do very well or the feedback looks it was written by a hallucinating junkie as most judges seem to leave feedback like that. Hope your beers will be judged by the rare lucid ones.
Cheers!

Have you ever judged a flight  category 19, Strong Ales in the morning?  That will do that to you!

Nothing like barleywines for breakfast :o

243
Equipment and Software / Re: Software?
« on: February 24, 2012, 11:37:03 AM »
I've always used Promash and am quite happy with it.  I do have a copy of BeerSmith, but haven't had the time to play with it.

244
I'll be bulk aging my old ale in secondary carboys as I have plenty of carboys and my kegs are full.

But on that note, does kegging count as bulk aging?  If so, I suppose I bulk age most of my beers.

I think it does.

...and this is how I condition my barleywines.

+1

I now condition by barleywines in kegs.  I had an am. barleywine that never carbonated and an en. barleywine that was a little overcarbonated.  Now, I dial in the carbonation and bottle off the keg.

245
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.

246
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.

247
Brewing an English barleywine and kegging an American amber.

248
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.

249
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.

250
Going to try and squeeze in an american amber on Saturday.

251
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.

252
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.

253
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.

254
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. 

255
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.

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