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Messages - gmac

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1516
Ingredients / Re: Setting up a hop yard
« on: September 02, 2011, 06:13:25 AM »
Andy,
Drying is going to require some sort of forced air system.  You could possibly build your own if you just need to run air through but if it needs heat you'll probably need help. 
We dry corn ears in 4X4 foot wooden boxes with a perforated bottom that fits onto a natural gas/forced air dryer.  You can stack multiple boxes on top of each other.  These sort of things are available commercially.

Years ago I worked in a another crop and we used large dryers that we brought in from Georgia.  They were actually dryers for peanuts, not sure how easy it would be to modify.  Here is the website http://www.peerlessmfg.cc/batch_drying_curing.html

I wish you luck and hope you can make this work (partly so I can buy hops from you).

1517
All Grain Brewing / Re: My first Saison
« on: September 01, 2011, 05:17:15 PM »
It tastes really good.  The mouthfeel is nice and I don't really notice the "oily" character that is supposed to be associated with this yeast.  The spicing is good and it feels appropriate for the beer.  In fact, if summer wasn't almost over, it would be a darn nice summer beer.  Not being a BJCP certified judge, I can't say for sure what the mouthfeel is (or at least I can't describe it properly) but I like it and so do others who've tried it. 
I sent Drew an email with a picture of my hydrometer reading (sorry, taken on my BB and I don't know how to send to a sharing site).  I think I'm reading it right.  Could be 1.002. 

1518
The Pub / Re: Aren't some of you guys drummers?
« on: September 01, 2011, 04:51:24 PM »
His brother's riding the hell out of that bike.  That's the real star of the video...

1519
The Pub / Re: Squash Time (pic)
« on: September 01, 2011, 04:42:12 PM »
I have been known to use pickles instead. Interesting flavor combo.

Seriously? 
Dill or sweet pickles in the "pickle bread"? 

1520
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...).
Thanks

1521
Beer Recipes / Re: Wit Recipe
« on: September 01, 2011, 10:55:39 AM »
I'm actually gonna enter a couple bottles of this into a homebrew competition as "Chamomile Wit".  It's not a BJCP event so something like this that isn't too style but is sort of unique may do pretty well.  Who knows.  Like I said, it's good, just not what you'd expect.

Thanks to MDixon for the mash schedule and to Jeffy for advice on flavours and to everyone else for their comments.  It's probably gonna be a while before I get to do this again anyway (darn work!)

1522
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 01, 2011, 10:48:02 AM »
For MI, crossing at Detroit, swinging along the bottom 1/2 of the state in a rough loop back to Port Huron.  Later in the year I'll be going across at Port Huron, swinging North of Lansing upto Shepherd, back along I-75 through Saginaw and back to Port Huron. 

For MN, I'll cover most of the state, for WI, the lower half.  Basically, if you can grow corn there, I'll be there. 

1523
The Pub / Re: Squash Time (pic)
« on: September 01, 2011, 10:35:31 AM »
make a few loaves of zucchini bread

Best use for zucchini in my humble opinion...

1524
All Grain Brewing / Re: My first Saison
« on: September 01, 2011, 09:57:30 AM »
I know some judges in BC I can contact if you'd like, I don't know how much experience they have with saisons though.
Thanks Tom.  Maybe I'll smuggle a couple bottles over the States next week and then I can drop them in the mail if someone is interested in being a guinea pig.

1525
All Grain Brewing / Re: My first Saison
« on: September 01, 2011, 09:53:15 AM »
I pulled a sample from the keg and it's sitting out to warm and de-carbonate.  I'll shake it a bunch of times prior to re-doing the FG reading but who knows how much it being carbonated will impact things.  Hopefully I can get as much of the CO2 out as I can.
Recipe
7.5 lbs Weyerman Pilsner Malt
2.5 lbs Weyerman Munich II
1 lb table sugar
15L distilled water
15L tap water (my water is fairly hard but I've had good luck doing 50/50 mixes for lighter malt)
4 ml phosphoric acid - adjusted pH to 5.1 (should have used 3 ml)
50 g EKG hops at 60, 25 g EKG hops at 15, 30g Willamette leaf @ 0 - steeped for 15 min then cooled
Mashed at 150 for 60 mins.  90 min boil - Final volume 18L at 1.062.  Two week fermentation at 68-70 F
Anything else I should have mentioned?  Spices - 1 tbsp Indian Coriander, zest of 1 grapefruit, 4g fresh grated ginger, 15 peppercorns
Thanks

1526
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 01, 2011, 09:10:17 AM »
Thanks for moving Drew.  I wasn't sure where to put this (forgot about Beer Travel).

Please let me know what towns to look in.
Thanks

1527
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.

1528
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...)

1529
Beer Recipes / Re: Wit Recipe
« on: September 01, 2011, 08:42:11 AM »
Should I stick with the dried peel from the LHBS?  Some sources suggest that this gives more pithy bitterness than flavour and fresh zest would be better. 
I agree, I'll leave out the chamomile next time and see how it goes.  I like it but it doesn't fit the "traditional" flavour profile, that's for sure.

1530
Just finished 10 gals of Kolsch and planning on 10 gals of an English Pale if I can get the yeast ready in time.  Probably be ready for Monday.  Kegged 5 gals of French Saison, 5 gals of Cali Common and 5 gals of APA.
Then work gets busy and I may not brew again for a very long time :(

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