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Messages - beersk

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1231
Ingredients / Re: Domestic vs Continental Pilsner Malt
« on: May 09, 2014, 08:41:25 AM »
I think there is a difference, but it's quite subtle. There's a certain sumpin' sumpin' that German pils malt has over domestic pils. I prefer to use authentic ingredients for my brewing, but I don't know if it'd matter much in something like a schwarzbier. I do typically use Rahr white wheat for my hefes though...so I wonder much different it'd be with something like Weyermann or Best. Guess I'll find out since I've got a sack of Best wheat comin'. My guess is it won't be much different as hefes are mainly driven by the yeast.

1232
General Homebrew Discussion / Re: local brew shop
« on: May 09, 2014, 08:35:00 AM »
A new shop opened up about 10 miles from me about a month ago. I've compared prices and if I factor in shipping for online purchases, the prices come out to be pretty close, if not slightly more if I buy from the local homebrew shop. I'm fine with that, but the shop doesn't quite have all that I want for bulk grains. Kind of disappointing, but I suppose I can make exceptions...
Otherwise, I joined a homebrew club this year and ordered a whole bunch of grains through the group buy. So I guess that's where I'll get my bulk grains from now on.

1233
Yeast and Fermentation / Re: WLP076 - Old Sonoma Yeast
« on: May 08, 2014, 07:22:11 AM »
I have not used the WLP076 yest, but will once my LHBS has it in stock - will be using is for a new albion ale clone. Anyone try the New Albion Ale by Samuel Adams, I thought it was tasty.
Yes, I thought that was a good beer. I'd like to brew it actually after reading this thread.

1234
Kegging and Bottling / Re: Keg Manufacturer Preference
« on: May 07, 2014, 01:58:16 PM »
I just bought 2 of the low profile kegs from Adventures in Homebrewing. They were a good deal, but I had to replace the posts on one of them as they were looking pretty beat up and almost rusty. Otherwise, they make great fermenters.

1235
General Homebrew Discussion / Re: To clone or not to clone
« on: May 06, 2014, 10:08:37 AM »
D'oh! You blew your cover, man!

1236
General Homebrew Discussion / Re: To clone or not to clone
« on: May 06, 2014, 09:27:29 AM »
I think we are better off letting people do what they want to do.

+1.060, Steve.  Everyone has their own reason and way to brew.  No need to judge them or feel superior about your own reasons.
For instance, I prefer to brew beers with starting gravities under 1.060 ;)

1237
General Homebrew Discussion / Re: Lager starter question
« on: May 05, 2014, 02:43:19 PM »
I like to do step up starters for the first generation of a lager yeast. So I'll do a 1qt starter, let it go a few days (shaking it occasionally), chill/decant, then pitch another 2qt wort on top and let that go a few days, chill/decant, pitch slurry into wort.

1238
General Homebrew Discussion / Re: Imported German Beers and haze
« on: May 03, 2014, 08:06:25 PM »
IMO buying beer imported from Europe is a crapshoot.

Salvator is my favorite- much better than Optimator which is usually metallic tasting to me.

+1. It's a crapshoot trying to get good (non-Belgian) imports. I love Salvator too, but Celebrator is my favorite - chewy, malty goodness.
True. I feel like most Weihenstephaner makes the trip pretty well. It's my favorite German brewery. I haven't noticed the haze in the doppelbocks, but I don't drink them too often, so that might be the reason I don't notice...

1239
nah, but you get extra exercise walking back and forth to the kegerator

Not if you fill a pitcher.
It's a whole 15 feet to my kegerator from my living room. That's where the danger lies...I can see it from the couch.

1240
I'm brewing a double IPA tomorrow (a style I have never brewed before) and will be trying out some hop extract for the first time ever (NB hopshot).

Now that I'm kegging I don't have to drink a full 12oz at a time.

Yes, you can now pour yourself a full litre. 

Seriously, though, that is another nice aspect of kegging.  I often have people over that only want a half pour.
It's rare enough for me that I don't consider it much of a benefit.
I drink from a 6 oz taster all the time. at this point a full pints seems a bit much for me most of the time. at 6 oz a pour I can have 4 or even 5 beers in an evening and feel just fine.
I should start doing that. Maybe I'll drink less....HA! Yeah right...

1241
I'm brewing a double IPA tomorrow (a style I have never brewed before) and will be trying out some hop extract for the first time ever (NB hopshot).

Now that I'm kegging I don't have to drink a full 12oz at a time.

Yes, you can now pour yourself a full litre. 

Seriously, though, that is another nice aspect of kegging.  I often have people over that only want a half pour.
It's rare enough for me that I don't consider it much of a benefit.

1242
I still like to bottle hefes though for the yeast sediment, because they usually clear a little more than I'd like in the keg.

+1.  When I keg a hefe, I rack a small amount of the yeast into the keg with the beer, being careful not to get down into the trub.  And then every few pints, gently rock the keg to stir up the yeast. Works pretty well.
That is a pretty good idea. I think I'll try that. Of course, racking out of my keg fermenter, I'd probably have to gently rock the fermenter as it's racking as I don't have control as to how far down the dip tube goes.

1243
I never want less than 12oz unless I'm sampling a new batch, gauging its readiness. I never understood that aspect of it. Who wants just 2oz of a beer? If it's good, pour a damn pint and quit bein' a wuss! Or if you bottle and someone wants a sample, pour them 2 oz and pour yourself the rest. Beer isn't that hard to drink, is it? I'm thirsty for a beer on a friday afternoon, can you tell?
Other than that, I like kegging because it's just easier and cooler. I still like to bottle hefes though for the yeast sediment, because they usually clear a little more than I'd like in the keg.

1244
Just kegged a beer for the first time last night - a very nice looking Märzen. It's very hard to resist the urge to rush-carbonate it, but I figure it's better to go slow my first time ;)

Finally going to be brewing my Mo Pils (Bo Pils with Motueka hops) on Monday. And (if mother nature cooperates), I'll be planting my peas and early veggies on Monday as well.
Your first kegged beer will last about a week. At least that was the case for me :)

1245
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I've been having fun with it. I've got a whole sack of munich and most of a sack of 2 row so I'm scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.
I used to brew IPA all the time. Anymore, it's once every 7-10 batches. Mostly German styles nowadays. This weekend I'm brewing a Munich lager, for lack of a better style guideline. It's basically 70% Munich type I, 30% blend of maris otter and Best pils (left over grain). Hersbrucker hops, and Czech pils yeast. Should be like a darker, maltier helles. Or a lighter Marzen. Supposed to be around 7 SRM.
I had a few German commercial helles recently and several of them were basically Oktoberfest biers. They were nearly amber and very Munich-y tasting, rather than pils tasting. Weihenstephaner is still the benchmark for me.

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