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Messages - gmac

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1516
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"? 

1517
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

1518
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!)

1519
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. 

1520
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...

1521
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.

1522
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

1523
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

1524
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.

1525
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...)

1526
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.

1527
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 :(

1528
Yeast and Fermentation / Re: First Yeast Starter Ever
« on: August 31, 2011, 09:43:49 AM »
I do mine exactly the same as you did and I've yet to have a problem at all. 

One thing I like to do (because I'm cheap) is to add a cup or two of sterilized wort back to the growler after pitching.  I've found the little bit of yeast left in the growler jumps into action.  After a few days, I add another quart or two and in a week I've got another starter ready to go.  Of course you have to plan on brewing something that needs that yeast again in the near future but for WLP001 or something that I use a lot, I find this way I can usually have a starter ready to go when I need it.  No idea about the yeast number etc but based on the volume of settled yeast, it's gotta be more than a tube or a smack pack.  I wouldn't do it for lager where you really want a dense starter but for ales I'm more than happy with the results.

1529
Yeast and Fermentation / Re: 2 -week old slurry
« on: August 30, 2011, 01:35:18 PM »
Thanks guys.  I'm gonna call it a 4:0 for direct pitching so that's what I'm doing tomorrow. 

1530
Yeast and Fermentation / Re: 2 -week old slurry
« on: August 30, 2011, 08:11:46 AM »
OG target is fairly moderate.  About 1.050 to 1.055.  Looking for another batch of the same session Kolsch I made before.  Just want something light and drinkable.

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