Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - gmac

Pages: 1 ... 14 15 [16] 17 18 ... 23
Commercial Beer Reviews / Moon Man No Coast Pale Ale
« on: September 17, 2011, 01:21:23 PM »
During my travels this week I tried New Glarus Moon Man.  I really like this beer.  Not sure what style it falls into (aside from Pale Ale) but in general it has a strong hop flavour and aroma without much bitterness.  In particular, I find the hop flavours to be very agreeable with tropical fruit dominating the profile.  I definitely think that I taste passion fruit/mango/guava flavours which are very nice with the malt character of the beer.
I drank every one from the bottle so I can't say anything about the colour but I thought it was very easy drinking, very refreshing and very welcome after a day of walking through corn fields.  
If you have a chance to try this one, and you want a beer with a lot of hop character without a lot of bitterness, I'd definitely give this a try.
Edit:  I also brought 3 home so I poured one in a glass.  Pale golden colour, darker than a pilsner but not nearly as dark as I would have expected. 

Ingredients / Just a comment on seasonal ingredients.
« on: September 11, 2011, 09:51:22 AM »
I find it so interesting how the ingredient questions on the forum move through the seasons.
Pumpkin was hot a few weeks ago, now it looks like coffee is a big topic, I'm willing to guess Christmas spices are coming next. 

Going Pro / Brew Pub capacity
« on: September 09, 2011, 06:37:40 AM »
I'm still toying with the idea of looking into starting a brew pub in my local town.  There's nothing like that around here so I'm sort of working on putting together a business plan.

What capacity would you recommend?  My thoughts are a 3 bbl system would be adequate.  I have no desire to sell commercially, just on-site.  I know that this is too small for a commercial brewery to be profitable but for a brew pub would this be adequate?  If I was to pursue this, I'd be looking for a used set up and I don't believe it is necessary to be a fancy copper clad set up because I have no desire to create a viewing area. 

Please let me know what you think would be an appropriate size.

Ingredients / Caramunich II vs Crystal 45
« on: September 08, 2011, 09:16:40 AM »
I use a lot of C45 in many of the beers I brew.  It is sort of my go-to crystal for British beers, Pale Ales, etc if I want body and crystal character.
But, I recently found a supplier who handles Weyermann in bulk and I'm considering buying a 55 lb sack of CaraMunich II.  How close is this to Crystal 45 in character?  Lovibond looks pretty close but other than that I'm not sure. 
The price is less than half of what I'm paying now for almost all of the malts so I'll be buying base malts from them, just not sure how this compares.

Kegging and Bottling / Bottling from a keg
« on: September 05, 2011, 07:58:18 AM »
I'm gonna enter a few beer into a competition but I need to put it in a bottle from a keg.  Any advice on how to do this?  I've seen the video with guys using a racking cane with a stopper and I tried and got showered with beer every time despite lowering the pressure.  I must be doing something really wrong.
Any suggestions would be appreciated.

Beer Recipes / Wanted: Stout Recipe
« on: September 04, 2011, 04:29:54 PM »
I'm looking for a good Guiness type stout recipe (all grain) to brew for the upcoming cold and dark winter months.  If anyone has one, can you please share?  I'm looking for something in a session style beer, not a Russian Imperial Stout.  That's just too strong for me...I know that there's been talk on here before about some guy with a brand new Ph.D that has a pretty good stout recipe but I'm not sure if it was ever posted.

Yeast and Fermentation / WLP002 English Ale
« on: September 01, 2011, 11:23:40 AM »
I'm planning on a brown ale this week and I wondered if anyone had any thoughts on this yeast?  I've read that it flocculates extremely well.  Do I need to rouse it during fermentation as I did with the Wyeast London II I tried before?  It stalled out and had to be warmed and roused to get it moving again (maybe I should have checked to see that these were different strains - just thought about that...).

Beer Travel / Local beer recommendations - MI, MN, WI, SD, ND
« on: September 01, 2011, 09:02:56 AM »
Next week I start my yearly travel cycle through the North Central US.  I always like to try local beers when I can but I'm sure that most of the place I go to don't have the real micro/nano brews available.  So, I'm asking for your help.

If you live in one of the states listed above (ND, SD - just the East part) and you have a good recommendation for a beer that I should seek out while I'm out there, please let me know.  I'll probably be in each state for at least a week so I don't mind driving a few miles out of my way to find a good beer.  There are some definitely obvious ones (MI - Bell's) but are there really tiny but great breweries that don't distribute very broadly?  That's what I'm looking to find.

All Grain Brewing / My first Saison
« on: September 01, 2011, 08:55:19 AM »
I made my first Saison a few weeks ago and I'm not really sure what to think of it.  I used Wyeast French Saison yeast and it worked amazingly well (mostly Pilsner malt and 1 lb table sugar).  I also spiced it with coriander, dried orange peel, fresh ginger and peppercorns.  OG was 1.062 but the FG was 1.000 - does this seem right?

It's good, I think.  We don't get many Saison's around here so I have no commercial comparison but it is definitely a bit funkier than I'm used to.  My wife doesn't like it but there's a long list of things she doesn't like so I'm not that upset. 

I wish that there was someone I could send a bottle to so they could tell me if it's close to what it should be or if I'm way off the mark (border issues so don't all volunteer...)

Yeast and Fermentation / 2 -week old slurry
« on: August 30, 2011, 07:29:39 AM »
I have a couple cups, maybe close to a quart of 2-week old slurry I collected when I kegged a kolsch.  It's been in the fridge since I kegged and I'm planning to split it between two 5 gallon carboys tomorrow.  I think that there is more than enough to do two batches.  But, given that it's been sitting for a bit, what's the best way to handle it to get it ready?  I was considering adding 1 or 2 quarts of 1.040 wort to it today just to wake it up but is that wise?  Is it better to just split it and pitch it tomorrow?
Please advise on what you think would give the best result.

Beer Recipes / Non-alcohol beer
« on: August 29, 2011, 11:53:16 AM »
Any have a recipe for a non-alcohol brew?  I looked up one in back issues of BYO that had the beer placed in an oven for a while and then carbonated.  Anyone ever try this?  I'm looking to make some non-alcohol beer for a friend that can't have alcohol due to a heart condition and he asked if I could make non-alcohol beer that actually tested something like beer. 

Kegging and Bottling / Carbonating 1 gal in a 5 gal cornie
« on: August 10, 2011, 06:38:45 PM »
I made a wit for a friend and I put it into a free keg, added sugar to it and then used the CO2 to push the beer out and slowly fill the bottles.  But, I ran out of bottles.  I have about a gallon left in the bottom of the cornie and it has priming sugar added to it.  I'm gonna leave it warm for a few days to use up the priming sugar but will this be enough to carbonate the beer given all the headspace?  I'm assuming no but should I just stick the CO2 on at regular pressure or will the CO2 in there screw up the pressure somehow?

Ingredients / Priming sugar for 1 gal.
« on: August 06, 2011, 09:42:42 AM »
Sorry, I can't find my copy of How to Brew anywhere so I'm asking here.
I have a 1 gallon jug of wheat beer that I put on pureed apricots.  The secondary fermentation has now subsided and I'm going to bottle it but I have no idea how much sugar to use for slightly less than 1 gallon.  I'm going to put it in the fridge for a couple days to help it clear and settle and then siphon off the beer, leaving the apricot sludge behind which is why I'll be shy of a gallon.  Any suggestions how much table sugar to use for this amount of beer?

The Pub / Aren't some of you guys drummers?
« on: August 04, 2011, 12:02:21 PM »
I remember a discussion a while aback about the relative merits of drummers versus the rest of society.  Depending on your point of view, this video will prove you right - regardless of which side you may be on...

General Homebrew Discussion / How much beer is too much?
« on: August 01, 2011, 07:28:34 PM »
Today I made my 20th all grain batch in 20 weeks.  That means I'm going through about a keg a week.  Not all drank by me of course, and a couple batches are for a party at the end of the summer and there's still some in the fridge awaiting consumption but I just realized I've made 100 gallons of beer in the past 5 months. 

Just curious, how much does the average brewer brew?  Doesn't matter if it's all-grain or extract, just wondered if I'm keeping up with the rest of you.

Pages: 1 ... 14 15 [16] 17 18 ... 23